Qishan noodles
Qishan noodles have a long history and were already famous in the Qing Dynasty. It is famous for its thinness,
tendon, lightness, frying, thinness, wang, sourness, spiciness and fragrance, and it is made of white flour, pork, cauliflower, egg, fungus, tofu, garlic and other ingredients and many kinds of seasonings. The basic production process is that the noodles should be rolled out by hand and reach the standard of thin and thin noodles,
tender and smooth, soft and hard. To make bashfulness, the pork is first cut into thin slices and fried in a hot frying pan, while adding ginger, salt, seasoned noodles, spicy noodles and vinegar to fry through to become. The tofu, cauliflower, fungus
stir-fried for the bottom dish, egg spread into egg skin, cut into prismatic slices, plus cut small garlic sprouts to do floating vegetables. Eat the noodles first boiled into a bowl, hit the bottom of the vegetables, and then pour soup, put the bashfulness and floating vegetables.
Qishan noodles require a wide soup, i.e., more soup and less noodles, and highlight the sour and spicy flavor. The so-called frying and wang, i.e., the noodles should be hot to the mouth and have more oil to reflect the characteristics of this noodle. Qishan noodles are a kind of local specialty noodles with high carbon-hydration synthesis
and high saturated fatty acid.
The Legend of Shame Noodles
Shame Noodles is a flavorful snack in Shaanxi, with dozens of varieties, among which Qishan Shame Noodles enjoys the most popularity. It is characterized by long and thin noodles, even thickness, fresh and fragrant smell, and oily and reddish soup. The local flavor of Qishan Shame Noodle is especially strong, it has the characteristics of thin, sinewy, light, wang, sour, spicy, fragrant, etc., and it is soft and smooth in the mouth.
The noodles were developed and changed on the basis of "long-life noodles" in Tang Dynasty. The Tang Dynasty poet Liu Yuxi wrote, "I was a guest on the table, and I ate soup cake with a stick." In the Tang Dynasty, food like noodles was called "soup cake". The "soup cake" mentioned in Liu's poem is "long-life noodles". It was a good snack for guests in the Tang Dynasty. According to legend, when Su Dongpo was an official in Shaanxi, he was particularly fond of this kind of noodles and wrote a poem in its praise: "I want to go as a guest of soup cake, but I am worried about writing the wrong book."
There is a story in the folklore about why the "long-life noodles" were renamed "bashful noodles": a long time ago, a family in Qishan married a daughter-in-law who was beautiful, smart, hardworking and clever. On the second day of her arrival at her in-laws' home, the new daughter-in-law made a meal of noodles for the whole family, and the family praised the noodles for their smoothness and freshness after eating them. Later, when her brother-in-law won an official post, he invited his friends and classmates to his home, and asked his sister-in-law to make the best noodles for the guests, and they all ate them with full praise. From then on, "Sister-in-law's Noodles" became famous. Because this kind of "sister-in-law's noodles" must be topped with bashfulness, people also call it "sister-in-law's noodles". So people also call it "Shame Noodle". According to history, the meat appeared in the Northern Song Dynasty, and it was recorded in Mengliang Records that there were stores specializing in processing and selling meat. However, it is not known whether there was already "bashful noodles" at that time. In the Ming Dynasty, Gao Lian wrote down "Shame Meat Noodle Method" in "Zunsheng Bazian", so it is safe to say that "Shame Noodle" has been introduced at least before Gao Lian wrote this book.
Shame noodles have a high value in Shaanxi. In addition to inheriting the custom of "long life noodles" in Tang Dynasty, such as in the birthday must be eaten, every wedding and funeral, or festivals, it is necessary to treat guests. In the old days, there was also this custom in rural Shaanxi: the day after a new daughter-in-law crossed the threshold, a grand rolling ceremony was held at the in-laws' home, where the new daughter-in-law rolled out the noodles on the table in front of the guests to test the level of her skills. Highly skilled and skillful people, rolling out the noodles of uniform thickness, cut strips long and thin, down to the pot will not break, so the new daughter-in-law, in order to win everyone's praise.
The Origin of Shame Noodles
Qishan County, located in the eastern suburbs of Baoji City, is known for its abundance of wheat, and the most famous noodle dish is Shame Noodles. The noodles of the noodles are required to be kneaded and rolled thinly, and cut wide and thin at one's own convenience. The practice of bashfulness is: use the skinned pork cut into small dices in a frying pan, plus ginger and other seasonings to remove the fishy flavor, and then add soy sauce and a small amount of sugar to add water to stew, and then put tofu dices, carrot dices and other fresh Lai, exquisite, but also put the yellow flowers, fungus, and so on. After the noodles are cooked, they are put into a bowl and eaten with bashfulness. Shame gluten, soup fresh, flavor, and then add some chili noodles, vinegar, etc., giving people hot, spicy or sour taste.
All the restaurants in Qishan serve authentic noodles, and there is a couplet that reads:
Drink a few cups of Xifeng wine and come here to sit down
Eat two bowls of noodles, and you'll have a great trip
The noodles started in Qishan, the hometown of Zhou Yuan, and spread all over Shaanxi and the Northwest China.
About the origin of the noodles, Mr. Li Xinru of the Qishan Cultural Center wrote a booklet called "God's Food Qishan Noodles". According to his testimony, the noodles originated from the Zhou Dynasty corpse sacrificial system of "completion of the remaining" rituals, that is, the first to honor the gods and ancestors, and then the rest of the turn to the king of the Qing Dynasty, and finally the general public. This custom has existed for a long time in Qishan, no matter whose family to do red and white wedding, the first bowl of noodles first not on the table, but by the small characters out of the door to splash the soup twice, symbolizing the sacrifice to the gods of the heavens and the gods of the earth, the rest of the soup, called the "Fuk handle", splashed to the main hall of the ancestral spirit of the throne, and then on the table, and according to the number of generations and the order of identity on the meal. In the past, the soup left over from eating noodles could not be dumped, but had to be returned to the pot. That is to take the meaning of the word Yu Yu. Nowadays, to honor the gods and ancestors, the custom of eating soup in the pot has changed. Shammy noodles are a common meal for guests in Qishan and Guanzhong, where new daughters-in-law, children's birthdays, and old people's birthday celebrations are usually served with shammy noodles.
Qishan People Eat Qishan Noodles--Shaanxi Shame Noodle Practices
There are no less than a hundred kinds of noodles in Shaanxi, and Shame Noodle is a classic among them, and it is also the first of the top ten noodles in Shaanxi. It is characterized by sourness, spiciness, fragrance, thinness, tendon, lightness, frying, thinness and wang. Sour---use old vinegar to make the soup highlight sour; Spicy---use fried oil to splash hot pepper noodles to make its soup spicy and fresh; Fragrant ---- bashfulness has a unique fragrance; Thin---means that the noodles are rolled out very thin by hand; Tendon ---- noodles are thin but not pus; Light---noodles are as light as a swimming fish; Pan-fried ---- soup is very high temperature; Thin---only one mouthful of noodles per bowl, very few noodles, the average person has to eat more than 10 bowls, and the young man can eat up to 3, 40 bowls; wang - a lot of oil in the soup, sealing the heat of the soup, even in the cold days of nine, it is not easy to put cold. At the same time the bottom and floating vegetables are also very delicate, in the color of the dish is divided into red (carrots), yellow (yellow flowers), white (tofu), gold (egg cake), black (fungus) green (leeks) and so on, cooking bashfulness is even more elaborate.
Legend has it that Shame Noodle was made by King Wen of Zhou who beheaded an evil dragon and used it to make Shame Noodle to reward his soldiers. According to the legend, the origin of the noodles was in the Zhou Dynasty, but the historical records of the noodles appeared in the Northern Song Dynasty's "Dream Liang Records", and the Ming Dynasty's "Zunsheng Bazian" (Eight Notes on Complying with the Law) recorded the details of the meat (the main ingredient of the noodles).
The noodles were not only loved by the local people of Shaanxi, but also praised by Liu Yuxi and Su Dongpo in their poems. Mengde's poem reads, "A guest on the seat of Yu, lifting a stick to eat soup cake." Su Dongpo wrote, "I want to be a guest of the soup cake, but I am worried about writing the wrong book." (Soup cake is noodles.)
Every time I go to Beijing from home, I have to bring my family's handmade noodles, my mom's vinegar, and my mom's meat dumplings. You can still enjoy the delicious noodles in Beijing. I'm not sure if you're going to be able to get a good look at the color of the color, but I'm sure you'll be able to get a good look at the color of the color of the color of the color.
The practice of noodle shaming is too complicated, if you want to take pictures of the whole process, there are too many pictures, I selected a few necessary pictures, supplemented by text, but I hope to be able to make this tedious thing clear.
Idle talk, nonsense, directly into the main topic.
Materials: noodles (hanging noodles or thin handmade noodles), carrots, marinated tofu (northern tofu can also be used), garlic moss (you can also use potatoes, cowpeas, beans ...... any kind of vegetables you like, I used cowpeas and potatoes), fungus, yellow cauliflower, garlic cloves (known as green garlic in Beijing), eggs (can be without), ginger < /p>
The most important ingredient is the Shaanxi meat bacon! Please allow me to explain in detail next time.
Seasoning: vinegar, salt, chicken broth, five-spice powder
Practice: 1 tofu diced (Figure 1), cauliflower soaked and cut into sections (Figure 2), soaked and diced fungus (Figure 3), egg spread thin egg cut into tofu diced diamond-shaped (Figure 5), garlic cloves chopped into the minced as shown in Figure 4;
This step pay attention to the garlic cloves of the cutting method: do not use a knife to stomp around, but to use a needle (knife can also be used)! Garlic seedlings from the leaves to the stem into a thin line, and then use a knife to cut fine, and finally cut into a very small approximate square;
2 Cowpeas and potatoes ((or any dish you like), carrots cut into small dices, respectively, with salt and chicken stir-fried (stir-fry vegetables do not need to talk about it, right?).
2 Cowpeas and potatoes ((or whatever you like)), carrots cut into small dices and fried with salt and chicken essence respectively (no need to talk about fried vegetables, right?), ginger stomped into crushed spare, bashful meat a bowl of spare, (refer to Figure 6, 7, 8, 9);
3 pot pour some more oil, when the oil is hot, add the ginger crushed, add the five-spice powder, fry the aroma, then the old vinegar (a lot of) poured into the pot, to be pot vinegar boils and then add the pre-boiled boiled water, add the ready bashful meat, add salt, chicken essence to adjust the soup;
4 Another prepared a pot to cook noodles, and then prepare a pot to cook noodles. pot to cook the noodles, and then prepare a pot of cool water, the noodles boiled and fished out, put into the cool water;
5 soup pot to add the right amount of fried potatoes and cowpeas, carrots, tofu, fungus, yellow flowers, eggs appropriate amount of sprinkled into the soup, and so on the soup pot boiled sprinkled with garlic sprouts finely chopped; (Figure 11 is the finished product of the soup)
6 noodles in a bowl (do not have too much noodle, or tasteless), noodle bowls of soup, serve!