In the early Ming Dynasty, the craft of making dried noodles gradually spread among the people. As long as we master certain methods, use pure mountain springs, grasp the fermentation time of noodles and the amount of salt added, and choose the right time, we can make good noodles. In the Ming and Qing Dynasties, Zhongjiang vermicelli had been marketed all over the country. Wang Langshan, a poet in the Qing Dynasty, also wrote the poem "Zhongjiang shochu is on the river surface, and signs all the way to Beijing". The Records of Zhongjiang County published in 193 1 recorded: "Zhongjiang vermicelli is as fine as silk, eight or nine feet long, cut at both ends, and take the middle section, which is called Yaomian, also known as Yinsi noodles. It is both inside and outside the county, and Tanjia Street in Hexi is especially prosperous. The color is white and sweet, and the food is smooth, thin and hollow, which can be called clean, white, clean, dry and fine ... "
In the early period of the Republic of China, there were more than 20 handmade noodle workshops 120 in Zhongjiang county, with an annual output of about 1 1,000 tons of noodles. The Republic of China 193 1 year edition of Zhongjiang County Records records that Zhongjiang vermicelli county is excellent both inside and outside, especially Tanjia Street in Hexi. The color is white and sweet, and the food is smooth. Those who can't eat enough can still eat it again by spreading it in the sun and pouring it with cold water. Push Kuizhou producers, but the color is black and hard, which is not as good as Zhongjiang. Thin and hollow, otherwise, take this as a distinction. The operation is divided into two parts: flour making and flour making. The working procedures include fermentation, wire rod, shelving, shredding, drying and packaging. The products are divided into two categories: Jianzhuang and market goods. Jianzhuang is divided into silver silk and leek leaves. 1939, Chengxiang Xiangrenxing, Zhang Liansheng, Dehechang and Shuanghexiang were the most famous dried noodles. 1948, the number of noodle workshops in the urban area was reduced to more than 60, with an annual output of 440 tons of noodles and sold to 360 tons outside the county.
1950, there were 90 noodle businesses (including grinding and cutting noodles) in the county, with 145 employees. 195 1 year During the land reform, some businesses were transferred to rural areas. 1952, there were 67 households with employees 13 1 person, 67 livestock, 67 stone mills and 67 sets of tools. The annual output of dried noodles is 600 tons. 1953, it was first processed by county supply and marketing cooperatives, and then changed to grain bureau. 1April, 1956, two scale cooperatives were established according to lots, with 132 members. After 1979, specialized noodle households in rural areas rose, and 2/kloc-0 noodle factories were built in Yongtai, Kaijiang and Huilong districts, with 57 pairs of noodle stands, with an annual output of 350 tons of noodles. 1in may, 1983, the handmade dried noodles association was established, and an associated company was established in 1 1 month. 1in March, 984, Zhongjiang vermicelli won the gold medal of the provincial economic and planning commission, and the county government held a professional meeting on vermicelli for this purpose, giving the gold medal winner Zhong Zhitian a bonus of 100 yuan. Other advanced producers 10 each win a platform scale. And allocated an interest-free loan of 3,000 yuan to support the development of production. 1985, there are 50 joint noodle factories and specialized households in the county/kloc-0, employing 770 people, with an annual output of 950 tons of handmade noodles and an output value of more than 760,000 yuan. The products are exported to 29 provinces and cities and Japan, Malaysia, Singapore, Hong Kong, Macao and Taiwan. According to legend, at the end of the Northern Song Dynasty, there was a war and confusion. A couple fled to Tanjia Street with a child and came to a noodle shop to ask for a bowl of noodle soup. The shopkeeper is a kind old couple. Seeing that they are dying of hunger, they gave two bowls of Daoxiao Noodles and two bowls of noodle soup. After eating, they said to the shopkeeper, "It's very kind of you two to be old. Can you take us in? As long as there is a bowl of rice to eat and a place to live. " The shopkeeper agreed when he saw that they were very honest and kind, and dragged the baby with them.
The couple's male surname is Yao. Brother Yao is clever and quick-footed, and he works quickly; Sister-in-law Yao is warm and generous to people, and she makes arrangements inside and outside. The business in the store is getting better and better, and all the guests in the past like to come here to eat noodles.
Soon, the owner died. After Yao Ge 'an buried the old man, he continued to run the noodle shop and renamed it Yaojia noodle shop. In addition to continuing to operate Daoxiao Noodles, I pushed out the pulled noodles in my hometown as a new product.
Zhongjiang people are used to eating Daoxiao Noodles and sliced noodles, and think that the sliced noodles are much finer, and Ba (Sichuan dialect: sticky) is delicious. Word spread from one mouth to ten, from ten to a hundred, and people from far and near came to have a good meal. Some people also asked Yao Ge and Yao Sister-in-law to pass on their skills, and soon the skill of pulling and pulling spread.
One night, Yao Ge just went to sleep after making noodles for the next day. Sister-in-law Yao got up to catch mice, tripped on the bench and fell down, pouring a big lamp of rape oil into Yao Ge's noodles. Brother Yao said "Oh, no" and quickly got up and used a cloth to absorb the oil, but it was already late, and the oil had already flowed under the dough. He turned to think, "Why not just rub it into the noodles?" So, he began to knead noodles. When the chicken crowed twice, he first made a bowl of noodles to taste, thinking that he would not sell it the next day if it was not delicious. Once eaten, it tastes more comfortable than the original pulled noodles. The next day, the noodles with oil were quickly sold out, and many people said it was delicious after eating it. From then on, the couple began to sell noodles with oil. Because it takes a long time for oily noodles to ferment, in order to ensure that they are available at any time, the couple made dried noodles for use, which is the predecessor of Zhongjiang vermicelli.
Zhongjiang vermicelli has formed a unique style of sweet, white, tender and delicious through the efforts of noodle makers in past dynasties, and has become a cultural signboard of Zhongjiang. Because the dough has micropores after repeated fermentation, it is said that the stem is straight and straight, and its softness and digestibility are also due to this. In order to increase the nutritional components, leek juice, spinach juice, egg white, egg yolk and vermilion sand were added in the production process to make egg white noodles, egg yolk noodles, vermilion noodles and emerald noodles to meet the needs of different consumers. According to legend, Meng Shaofeng was ordered to inspect Taiwan Province's triumphant return, and Emperor Qianlong personally gave a banquet to welcome him. During the dinner, the chamberlain presented Zhongjiang dried noodles. I saw the silver wire in the jade bowl that was clean and clean. Glossy as a mirror. The green leaves and bright red cherries strongly attracted the attention of the officials present. The refreshing fragrance makes everyone drunk, greasy and refreshing. Can't help but burst into admiration.
Gan Long smiled and said to Meng Shao, "Meng Aiqing, do you know this face?" "Report to your majesty, this is Zhongjiang noodles." Meng Shao replied. "Meng Aiqing had a good eye. Really worthy of being a Zhongjiang person. You are quick-witted, but when this beautiful scenery, you can improvise a poem. To help Yaxing. How? " Ganlong asked. Meng Shaolue pondered and said to Gan Long, "Your Majesty, I'm sorry." Looking at the delicious Zhongjiang vermicelli, Meng Shaolang read aloud: Being among the imperial jade foods, it can be called the Taoist bone and fairy wind. Looking for the trace in the palace Washington. The jade bowl adds color, only for the silver silk seeds to be mediated by skillful hands. There is no more kunzhong in the face. So far, the reputation is still praised. Kong Tong Huaxia. Dare to agree with Kyushu.
When Qianlong heard this, he was delighted and praised: "What a" Confucius knows China and dares to say that Kyushu is the same "! If you want the Qing empire to unify the whole country, the four seas will rise, and all the people will praise it. Naturally, Kyushu is the same. You use the word "Linjiangxian" to describe Zhongjiang vermicelli, which is elegant and refined, but also pertinent. Zhongjiang vermicelli is clean in appearance, as thin as silver wire, with straight stems, and quite like a bone. I just don't know what the word "fairy wind" means. Meng Shao said with a smile, "I tell your majesty that I, a pioneer in rice, am not as good as your immortal spirit. Zhongjiang vermicelli was originally made of wheat flour. Wheat is the source of pasta, so it can be called' rice pioneer'. " There was a roar here. Ganlong also laughed: "What a' rice pioneer'." Ganlong and Meng Shao's correct answer soon spread out, and Zhongjiang dried noodles became famous in Beijing for a while. The dignitaries rushed to buy, eating first. People take its meaning of being a master of China. Zhongjiang vermicelli is called hollow vermicelli. Since then, the phrase "hollow dried noodles" has been handed down.
Zhongjiang vermicelli reached its heyday in Daoguang period. Wang Langshan, a poet in the Qing Dynasty, wrote in "A Copy of Poems by Yuchishan People": "Zhongjiang shochu is on the river surface. Signboards all the way to Beijing "is a portrayal of this limelight. Zhongjiang vermicelli in 2008 is no longer a palace tribute written by Meng Shao, but has already become the first choice for ordinary people to visit relatives and friends, and has become a symbol of Zhongjiang people's hospitality.