Hometown Snacks - Ruzhou Fenpi Composition As the saying goes, "food is the most important thing for the people", I think the word "food" in the middle refers to "delicious food".

I have eaten all kinds of food, but the one that reminds me the most is the snack from my hometown - Fenpi.

Fenpi is a traditional specialty of Ruzhou City, Henan Province. It is famous for its color as white as jade, texture as thin as paper, strong and strong taste, rich nutrition, sharp taste and elimination of greasiness, and easy to use.

Fenpi has always been a traditional food in Ruzhou. In 1840 AD, there was a vendor named Tian Jiayou along the puddle on West Street in Ruzhou City. He went to Sheqi in Nanyang to sell salt and saw someone there making "fenpi" from mixed beans.

They are sold in weights of eight to nine pounds and need to be boiled in boiling water before use. This is very inconvenient and cannot be eaten immediately.

After Tian Jiayou came back, he switched to mung bean starch for trial production, painstaking exploration and repeated experiments.

The pink skin he rinsed out became thinner and thinner.

After four generations of research and development, it has reached more than 50 pieces per catty.

At this time, "Ruzhou Fenpi" has become famous far and wide, forming a famous market brand. Merchants from Shaanzhou, Sanmenxia and Xi'an drove their animals to Ruzhou to buy vermicelli.

After liberation, the craftsmanship was further improved by Tian Xinguang (a descendant of the Tian family), reaching the level of 60 pieces per catty.

Each piece of vermicelli is neither big nor small, equal in weight and consistent in thickness.

Ruzhou Fenpi is made of high-quality mung beans as raw materials and refined by hand-milled mung bean starch. The production process is exquisite. It is as thin as cicada wings, as bright as window silk, and as white as jade.

The vermicelli can be stored for a long time and is not easy to deteriorate. The key is that it is easy to use and can be cooked and eaten immediately.

Soak the dried vermicelli in warm water for 2 to 3 minutes beforehand. When it becomes soft, tear it into pieces and mix it with beef, sheep, pig, chicken, duck, goose and other shredded and sliced ??meat.

It is delicious as a meat dish.

And it is rich in carbohydrates, proteins, fats, calcium, phosphorus, iron, carotene, vitamins b1, b2, acids and other elements. It has the effects of clearing heat and toxins, clearing the liver and improving eyesight, replenishing qi and moisturizing the lungs.

Therefore, for more than 100 years, Ruzhou vermicelli has become famous as the "New Three Treasures" (vermicelli, vermicelli, and vermicelli) of Ruzhou's traditional specialties, and has traveled across the ocean and served as a banquet in foreign countries.

Now, I have been away from my hometown for several years in order to study. Many things are gradually blurring in my mind, but I will never forget the fans of my hometown.

In school, sometimes lunch is rice from my hometown - vermicelli.

When I eat that familiar vermicelli, I think of my beautiful hometown, the old house full of memories, and the family I grew up with.