For example, the kohlrabi in Xiangyang is unique because of the local climate and soil, and only it can make better kohlrabi.
Xiangyang's domestic water mainly comes from the Han River, which is sweet and delicious and very suitable for making pasta.
There is a Hui street at a bridge head in Xiangyang, where many Hui people live. They live by killing cattle and sheep on weekdays and have different experiences on the quality of beef. Therefore, they used natural Hanjiang river water, beef selected by themselves, and raw materials such as pepper and pepper to make very delicious beef noodles.
Xiangyang beef noodles have a long history. According to historical records, as early as 400 years ago, the ancestors of Xiangyang people invented beef noodles.
Xiangyang beef noodles are well known. The habit of eating breakfast in Xiangyang is that a bowl of beef noodles, a bowl of rice wine and some garlic are very refreshing.
Many foreign guests are full of praise after eating Xiangyang beef noodles. They all say that the beef noodles in Xiangyang are delicious.
Delicious is certain, but different places have different tastes, so we can't generalize. Please look at the following analysis:
One side of the soil and water has a taste, and one side of the culture has a feeling. Xiangyang beef noodles, Wuhan Regan Noodles, Lanzhou beef noodles (Lamian Noodles), Shanxi Daoxiao Noodles, Shaanxi oil sprinkled noodles, Zhajiang Noodles, hot and sour noodles, Dandan Noodles, shredded pork noodles, etc. These are famous local snacks, each with its own flavor and favorite people.
I have worked and lived in Xiangyang for more than ten years and I like Xiangyang beef noodles very much. I always eat it two or three times a week, which is not only delicious, but also convenient everywhere, and the price is not expensive, which is very popular with local people. In recent years, Xiangyang beef noodles have gradually spread all over the country, and the business is not bad. It is an exaggeration to say that it is popular all over the country.
First of all, no matter what the noodles are, if there is no local water, soil and climate, driving to other places will always feel a little bad. For example, Xiangyang beef noodles taste authentic in Xiangyang, but the shop driving to Wuhan is still the same craft and the same master, but the taste is not so authentic. This is something I have experienced many times personally. There is a Xiangyang beef noodle restaurant downstairs in my house. I basically won't go after eating it once. The reason is that the geographical location has changed and the taste has changed. And Wuhan people prefer Regan Noodles, just as Lanzhou people like Lanzhou Lamian Noodles. If Xiangyang beef noodles are opened to some places in Lanzhou or Ningxia, the business naturally cannot compete with the local reputation.
It is estimated that opening a branch of Xiangyang beef noodles in other cities is better than opening branches in Wuhan, Lanzhou and Shanxi, because these places have their own traditional gourmet noodles. I also hope that Xiangyang beef noodles will spread all over the country. After all, I have lived in Xiangyang for nearly 20 years, and my feelings are still there!
Speaking of Xiangyang beef noodles, we should start from the early 1990s. At that time, we only started with butter noodles, tofu noodles and beef offal noodles. Many friends said it started from Jiao Min Street (Friendship Street) under Fancheng Bridge 1. But I think it should be based on Madaokou, 123 Huangtavern.
At that time, the best business should be two pedestrian streets behind Wolong Hotel and a pedestrian street next to Chenguang Primary School in a happy community. The queue even lasted for half an hour!
Later, the whole street in Dingzhongmen was covered with beef offal noodles. At that time, the big bowl of butter and tofu noodles was 8 cents, the small bowl was 5 cents, and the chop suey noodles 1.5 yuan was a bowl. Later, the streets and alleys of Xiangfan City were full of chop suey noodles,,,,
Xiangfan is a strange place. Breakfast and snacks from all over the country came to Xiangfan for two years, but beef offal noodles is an example, which lasted for twenty or thirty years. As long as you are a citizen who has lived in Xiangfan for a long time and can't eat beef offal noodles for three days, you will always feel something is missing.
When I get up in the morning, I feel that eating anything is more comfortable than eating a bowl of chop suey noodles, a bowl of wine and some garlic.
When friends and relatives from other places come to Xiangfan, they must take them to taste the beef and beef offal noodles in Xiangfan too early. It can be said that most of them are delicious!
Friends who come to Xiangyang can try Xiangyang's special breakfast, and the price is not expensive. A bowl of beef offal, beef noodles and a bowl of rice wine only cost 12__3 yuan money, which will make you full and memorable.
I am from Xiangyang, and my answer is delicious. We have lived here for decades and have been eating. A bowl of beef noodles, a bowl of yellow wine or a bowl of freshly squeezed soybean milk is really delicious in the morning. If I travel for a few days, I will miss beef noodles. For friends who don't like spicy food, I find it almost boring! Every beef noodle restaurant has different tastes, so it is most important to choose an authentic beef noodle restaurant.
Xiangyang beef noodles are very delicious food. In Xiangyang, a bowl of butter noodles and beef offal noodles is a delicious breakfast they often enjoy. Xiangyang beef noodles are spicy and delicious, with rich aroma and endless aftertaste.
The practice of Xiangyang beef noodles is very particular, not only the noodles are delicious, but also the soup is very strong. The most critical feature is the traditional Chinese medicine halogen bag. For people who like spicy food, adding a spoonful of Chili oil to steaming noodles is even more delicious.
Friends who like to eat beef noodles can also try to cook at home by themselves, and attach the method.
Ingredients: appropriate amount of soybean oil, a little onion, two slices of ginger, appropriate amount of soy sauce, appropriate amount of cooking wine, sugar and pepper.
Accessories: Chili oil, dried red pepper, monosodium glutamate, beef soup and refined salt.
Practice: Step 1: Cut the washed beef into two neat pieces; Peel green onions; Washing, cutting into pieces, and cutting into sections; Sliced ginger; Cleaning dried red pepper, removing seeds, and cutting into 1 cm long segments; Sesame is baked and fried.
Step 2: Marinate beef with onion, ginger slices, refined salt and cooking wine. 1 hour, steamed in a cage with boiling water, taken out and cooled, and cut into strips with a length of 4 cm and a width of 1 cm.
Step 3: Heat the wok, add soybean oil, heat it to 50%, add beef strips, fry until dry, and take out the oil control.
Step 4: put some soybean oil in the pot, add pepper after the oil is hot. The oil is a little cooler. When the dried red pepper is fried to purple-black, add onion and ginger and stir fry. Then add beef soup, soy sauce, monosodium glutamate and beef in turn, and cook over medium heat until the juice becomes thick. After the juice is collected, pour the Chili oil on it, and a bowl of delicious beef noodles is ready.
Xiangyang beef noodles are of course delicious. Do you need to doubt this? I have traveled all over the country for more than ten years and have eaten countless beef noodles. I made Xiangyang's.
First, the price is cheap. 12 yuan's noodles, chunks of beef, a lot of beef offal, noodles and eggs, refreshing red oil, and a bowl of rice wine. I don't know where it is better than the stingy Lanzhou Lamian Noodles.
Second, the flavor is unique. Xiangyang beef noodles are mainly cold and spicy, seasoned with butter, and pure without chopped pepper, sauerkraut and pepper.
Finally, I will give you a list of delicious beef noodles: Yang Yuxin in Hunan eats chopped peppers and fried codes, Kunming beef noodles eat coarse noodles, and Zhengzhou beef noodles eat soup heads. As for Lanzhou and other places, I can only respond with a hehe attitude.
Xiangyang beef noodles are the thickest bowl of noodles in the Jianghu. They are spicy and delicious, and have a style of not being angry and arrogant. The history of Lanzhou Beef Noodles and Neijiang Beef Noodles, one of the four major beef noodles in China, can be traced back to the Republic of China. Taiwan Province beef noodles were formed in 1960s and 1970s, while Xiangyang beef noodles only had a history of 30 years. This soup tastes very strong. If you don't like soup, the beef marinated in this way is also super fragrant.
Xiangyang beef practice;
Ingredients: beef1.5kg.
Noodles for 3-6 people
Accessories: rapeseed oil 1 5g, fennel 1 0g, star anise 2, tsaoko1g, pepper 4g, fragrant leaves 4g, clove 2g, dried red pepper 4g, soy sauce10g, sugar 20g and water/kloc-0.
step
1. Mix materials according to quantity.
2. Strict proportion is the key, and the final taste is very important.
3. After entering the water, boil the meat in cold water. Oh, forgive me for putting a big bone, but it's just meat.
4. Add 15g rapeseed oil to the pot, stir-fry the ingredients, then pour water, soy sauce and sugar to boil, and add meat.
5. Boil the liquid in the pot with high fire and add the beef. Cover the pot and heat for 2-3 hours. Turn off the fire and put it in the refrigerator for one night. I cooked it at night, but it didn't taste too strong, and there was less soy sauce.
6. When eating, stir-fried beef is more fragrant, fragrant leaves, star anise, pepper 15g, a short piece of cinnamon with 40g garlic slices and 60g onion slices. Stir-fried beef in a pot.
7. Add some Chili oil. Home cooking is not authentic and exquisite, but you should also make butter and red oil. If you are interested, you can make your own red oil, which means that the oil is spicy, but the red oil of Xiangyang beef noodles should be spicy with butter and rapeseed oil.
8. This is the red oil I spilled and the rapeseed oil I used.
9. Oleic acid
10. Finally, pour in the soup below and add some coriander to serve. Super fragrant! It's much more delicious than what is sold outside.
Reprinted from:/cookbook/1079798/
Xiangyang locals eat more beef noodles than beef noodles. Beef noodles are made of fresh beef intestines and beef bones. They are spicy and delicious, and they are absolutely delicious with a bowl of local cold rice wine. However, because the butter of authentic beef offal beef noodles is too heavy, many places outside Xiangyang can't get used to it, which has caused regional limitations.
Xiangyang beef noodles are actually more butter noodles and beef offal noodles. Spicy and delicious, clear and white, three red and four fragrant, unique strong alkaline noodles and secret soup are the characteristics of Xiangyang beef noodles. Perhaps foreigners feel greasy or even monotonous, but only Xiangyang people make it for their breakfast in the core monuments of life. If they don't eat it for a few days, they will have an endless aftertaste with a bowl of yellow wine or soy milk, which is a must!
I come from Gucheng, Xiangyang, and there are nearly ten noodle restaurants near my home, all of which only make breakfast. Whether the business is good or bad, you have to queue up for the good. It should be said that Xiangyang beef noodles are a must for breakfast in Xiangyang, but Xiangyang beef noodles are actually a general term, divided into alkaline noodles and rolled noodles. Personally, I am not used to alkaline noodles, and there are many kinds of soups, such as beef noodles, beef noodles, chicken soup noodles and bones. There are many kinds of yellow wine. Ordinary yellow rice wine is similar to a drink. A good bowl of yellow rice wine can make people intoxicated. It depends on the brewing process and storage time. Personally, I like to eat Toona sinensis noodles, put mung bean sprouts at the bottom of the bowl, which is very crisp after blanching, and then add yellow wine for one night. I was full of energy all morning.