Step into the sea bowl home Zengguang Road store's door, the first to see the porter a bow, first asked how many, and then began to report on: "guests X place", "small two pour tea", the sound of the whole restaurant echoed, the first time people accidentally also The sound is so loud that it echoes throughout the restaurant, and people who come here for the first time are still surprised. Then you will see the white silk shirt and black pants wearing waiters coming from every corner, answering "Here you go!", and before their voices fall, there will be waiters wearing white silk shirts and black pants. Before you know it, you'll be escorted to your seat by a little guy in a black melon hat. This series of shouts first let you feel is in the old Beijing store, not yet eat first tasted the old Beijing leisurely and smooth flavor.
The walls around the restaurant are also hung with a number of scrolls drawn by Mr. Sheng Xishan, a famous folk artist, reproducing the customs of old Beijing, including the 1930s appearance of famous streets such as Smoking Pouch Xiejie, Fresh Fish Mouth, and Dajiejie, as well as the scene of the year when they were sold along the street as dried fruits, basin cakes, and kidney bean cakes.
The waiters are all called "Xiao Er"
The waiters here are all young men, and they are all called "Xiao Er" by customers in the old Beijing era. Sea Bowl residence has a clear division of labor: wearing a small melon skin hat is the leader; shoulder white towel is responsible for pouring tea to the guests, ordering food, checkout; with a green coat specializing in serving food.
After reading this article, I finally understand why the waiters are all male. Meal time to the guests on the fried noodles, a "little two" up to 4 bowls of noodles, plus dishes and ingredients, but also in the crowded shuttle, just like an acrobatic spectacle, to do this work, without a certain amount of arm strength can not be done.
"Xiao Er" this name is very friendly, as long as you call a voice, all the "Xiao Er" all surrounded up waiting for you to command. Some guests deliberately open their voices at the table to greet more than two "Xiao Er", often leading to the "Xiao Er" together, the side of the people on the happy to watch.
■Flavor Workshop
Fried sauce is the most important
Mr. Guan of Hai Bowen told us that the essence of authentic old Beijing fried noodles is in the fried sauce. First of all, the choice of sauce must be good, to use the regular brand-name manufacturers of yellow sauce, their soy sauce soybean quality is good, to do the yellow sauce inside the addition of white flour rather than stick noodles, otherwise the sauce is easy to pile up together after the cold, it is not good to mix open. Secondly, when frying sauce fire and ingredients to master, the fire should be uniform, the ratio of fried sauce must be appropriate, meat fat and thin, yellow sauce can not put too much, fried out of the sauce fragrant.
Previously, the old Beijingers used to eat fried noodles with lard, which was very fragrant when it was hot, but once the lard cooled down, the sauce solidified and could not be used. What's more, nowadays people's stomachs are no longer adapted to eating lard fried sauce, and now they use salad oil to fry, which is much healthier to eat.
There are eight kinds of vegetables: bean sprouts, celery, green beans, cucumber, radish, cabbage, garlic and garlic. The old Beijing favorite is cabbage shredded, blanched in boiling water before cooking, and taken out to eat with noodles.
The noodle is strong but not hard
There are several kinds of fried noodles here, diced meat small bowl of fried noodles, egg small bowl of fried, unique eggplant noodles are 8 yuan / set, diced meat and eggplant small bowl of 10 yuan / set, in the "small" after asking the "two", we ordered the authentic diced meat small bowl of fried noodles.
When the second brought the bowl up, a few small dishes, white is white, green is green, red is red, the color is very eye-catching tender. The second helped us mix the sauce with the side dishes and noodles, and we gobbled it up. You can't be too gentle with your noodles, or you won't get the flavor.
The noodles were ice cold and refreshing, the flavor of the fried sauce was all over the noodles, fragrant but not greasy, and not as salty as you might expect, the noodles were very sinewy, making you feel a little to your throat but not able to swallow, but it wasn't too hard, it was slippery, and went in all at once. Occasionally eat chopped shredded vegetables, crisp with a slight hint of sweetness, and noodles tendons but not hard, soft but not bad contrast, straight to the mouth and fragrant and cool.
■Related data
Sell more than 2,000 bowls a day
Hai Bowl House's fried noodles can sell more than 2,000 bowls a day, the level is very unusual. A young man specializing in noodle, rolling out the noodles, pointing to the 50 kg bag of special flour, said he almost every day and eight bags of noodles. Here and the noodle is all to be handmade, a meter eight or so young man is the noodle master. Every morning at six o'clock to start working and noodles, and 400 pounds of noodles a day, in addition to him, I guess no one can do this work.
One pot of water to cook at most 3 sets of noodles
Fried noodles is the most afraid of a pot of water to cook dozens of bowls of noodles, cooking more than one, the water is easy to mix, cooking noodles on the paste, and soup can not be drunk. Cooking noodles to cook "three open", that is, add three times the water can be boiled, do not have to cover, otherwise the noodles will be stewed bad. The noodles are usually cooked in hot water for a while, so the noodles are not easy to stick.
The people who eat noodles here like to have them in cool water in summer to make them taste cool and refreshing, and in winter they want to have them in hot water to make them feel warm. The real old Beijingers like to eat "pot pick (three sounds)", that is, after the noodles are cooked directly from the pot pick out, but not water. But this kind of boiled noodles need to be served immediately with sauce to eat, can not be put, otherwise a long time, the noodles will be easy to pile, not good.
One Bowl Residence Old Beijing Fried Noodles
Address: No. 22 Pufang Road, Fengtai District (two existing chain stores)
Mystery shopper: Ms. Liu
Noodles: 8 yuan/bowl, 3 two/bowl, send noodle soup, hand-rolled noodles, more sinewy, and cooled according to the guest's request.
Sauce: meat diced larger, but not much, taste salty and sweet, a little salty, add sauce and then add money, 3 yuan / bowl.
Noodles: 6 kinds
Shredded radish, green garlic, bean sprouts, shredded cucumber, chopped celery, green beans, relatively fresh, but the green garlic is a bit dry.
Service: there is garlic and vinegar on the table, there is no free tea, ordering is slower, but serving is faster, the waiter white coat and black pants of the old Beijing dress, cleaner, better service attitude. Can brush card, the noodle shop across the paid parking lot, the bathroom is relatively neat, equipped with hand sanitizer, toilet paper.
One into the noodle shop, looked up to see a few palace lamps, along the brick stone steps down, a red lacquer door, just step over the threshold, heard the hall head of a bright yell "three, you inside please! Inside the hall, there was a bright shout from the head of the hall, "Please come inside! Into the lobby, eight immortal table, long benches, wooden fan partition, dressed in white coats and black pants of the fellows through which, not yet seated, a strong taste of Beijing has come to the face.
Opening the menu, in addition to my favorite diced pork fried noodles, egg fried noodles, and a variety of lo mein, fried noodles, a total of 23 kinds, but also can be found in the soybean juice, cream fried cake, donkey rolls, Ai Wo Wo, popping tripe and other Beijing snacks.
Hai Bowl House
Address: 11 Zengguang Road, Zengguang Road, Haidian District (there are four stores in the chain)
Mystery shopper: Ms. Xu
Noodles: 3 taels per bowl, 8 yuan per bowl. Noodle soup is free.
Sauce: diced meat is both fat and lean, with enough oil to make the portion adequate for diners with light tastes. The flavor is okay. Some heavy eaters can have another bowl of sauce for free.
Noodle code: 7 kinds
Green beans, shredded cabbage, shredded cucumber, shredded radish, diced celery, green garlic, bean sprouts, relatively fresh.
Service: The guys at Sea Bowl House leaned forward 30 degrees when they spoke to customers, which was nice. But there is a little shortcoming, when I asked for packing, the little fellow brought the environmental protection lunch box, but did not care about packing. Tea is free here, but there are no free chopsticks, only one dollar pair of disposable chopsticks and wet wipes set. Credit cards can be used. Parking is available in front of the door.
"Coming you na!" The little guy ushers in the business at Hai Bowl Jie, which is quite hot. There were many kinds of snacks. Sour, sweet and cold fried red fruits taste good, but 7 yuan for a small bowl is a bit expensive. Noodles in deep-fried sauce are served in the slow, melodic tones of a Beijing qinshu, and the ping-pong ...... dishes are slammed into each other.
Old Beijing Fried Sauce Noodle King
Address: 29 Chongwenmenwai Street (there are four existing chain stores)
Mystery shopper: Mr. Deng
Noodles: about 3 taels, $8, sinewy, hand-rolled, delivered with noodle broth, and served overcooled according to guests' requests.
Sauce: average flavor, very salty, the meat inside counts up to no more than 5 pieces a ****.
Noodle code: 8 kinds
Cabbage, shredded carrots, shredded cucumber, diced celery, diced lentils, pickled soybeans, pickled green beans, bean sprouts, relatively fresh.
Service: no free tea, give a bowl of vinegar with Chinese garlic, in addition to the loud shouting into the store, after ordering all do not pay attention to you. Unless you catch a passerby now, or almost can't call over people. The store is spacious, the surrounding environment atmosphere is still some ancient flavor, snack varieties are quite a lot, but I think it's not good, mustard pile of 6 yuan, okay, can not swipe the card, the parking space is about more than 10.
The appearance of the store is a little old, the store feels spacious, but other aspects of the store is always a little big feeling. The most impressive thing is that when you enter the store, the guys yell loudly (their yelling really scared the foreigners who were eating next to them). There is no free tea, and you have to pay immediately after ordering. The guys all hid to the side, how to greet can not be heard. I thought the food was too small and salty, but the guys said "that's what it tastes like"! The food was served quite quickly, but the ding dong, like dropping dishes into the bowl, put on the table people turned their heads and left. But the wasabi was not bad at all.
The Canopy
Address: 2 Sanlihe Dongdajie C (there are two existing chains)
Mystery shopper: Mr. Meng
Noodles: 3 bowls of 10 yuan, hand-rolled, sinewy noodles, with a noodle soup.
Sauce: good flavor, with fat and lean meat, salty and mild.
Noodle code: 8 kinds
Minced parsnip, green beans, shredded cabbage, cucumber strips, shredded carrots, bean sprouts, minced celery, green garlic, fresh.
Service: no free tea, tea 5 yuan a pot, fresh garlic and vinegar, safe child seats, paid parking in front of the door. Service is average.
The owner of this store was the first to open a fried noodle shop in Beijing, and the business is good at meal times. His staff is different, more women, fewer men. There are a lot of snacks. The deep-fried sausage, noodles and fish, fried yellowtail, and stewed pork ribs are good. The noodle code is very fresh, the flavor of the fried sauce is not bad, and the guys are a little more enthusiastic. (Reporter Zhang Yun)
Deep-fried noodles, sesame noodles and marinated noodlesNorthern people mainly eat noodles, such as steamed buns, rolls, buns, dumplings, wontons, pancakes and noodles. But when Beijingers say "noodles", they mean noodles. Noodles symbolize "longevity", and as the saying goes, "there are three noodles in life", i.e., "wash three noodles", "longevity noodles", "take three noodles", "take three noodles", "take three noodles", "take three noodles", "take three noodles", "take three noodles", "take three noodles", "take three noodles", The saying goes, "There are three noodles in life", i.e. "wash three noodles", "long life noodles", and "catch three noodles". Three days after the birth of the baby wash three ceremonies, eat wash three noodles to wish the baby "long life"; birthday routine to eat "longevity noodles", known as "pick life", meaning that "
The first festival three days after a person's death is called "Jisan," and "Jisanmyeon" is used to entertain guests to express the long-lasting condolences for the deceased.
Beijing people prefer noodles in their daily life, and have formed a fixed routine. Residents of the city usually eat only stretched noodles and hand-cut noodles. Stretching noodles is and good white flour on the noodle case with a rolling pin rolled into a large piece, the right hand with a knife to cut strips, the left hand to the left to push the roll, in order to roll on the dry noodles, to avoid sticking, and finally save a handful of hands to pick up and stretch, cut off the two ends of the connection, and immediately put into a pot of boiling water; Cutting noodles is and good white flour rolled into a thin slice, sprinkled with dry noodles stacked and cut, become a filament. In addition, there are also wide "Banerjie" noodles. Cooked each have different "toppings", and accordingly divided into the following types:
Fried noodles: common is pork diced fried sauce. Purely half fat lean pork with onions, ginger, garlic, etc. in the frying pan frying, add yellow sauce, cover the pot with a small fire cooing for 10 minutes. At this time, diced meat by the yellow sauce Cooing through the meat skin red, bright, fragrant four exquisite is the tenderloin fried sauce three fresh (shrimp, tenderloin, slices of yulan) fried sauce, etc., as well as mignonette (egg) fried sauce, fried tofu sauce, roasted eggplant diced sauce and other vegetarian products, oil, but not greasy. Old Beijingers ate noodles with fried sauce, cold days pay attention to eat hot, so-called "pot pick" (completely without water), hot days eat water noodles, but the soup to grate all. According to the season with a variety of seasonal vegetables, so-called "full yarder".
Early spring, with a pinch of bean sprouts (called pinch), only two leaves of small water radish tassels, and poured with the rest of the New Year's Laha vinegar. In the late spring, the sauce is made with freshly cut peppercorns, known as peppercorn sauce, and the pasta is made with green garlic, toon sprouts, pinched sprouts, green bean sprouts, small radish tassels, and juliennes (strips). In early summer, fresh garlic, blanched fresh peas, shredded cucumbers, lentils, and leeks are used as noodles. Sesame Sauce Noodles: Sesame sauce noodles were the summer meal of the old Beijingers. After the noodles are boiled and removed from the pot, they are put into cold water to cool, and then topped with sesame sauce (salted and seasoned with water), peppercorn oil (peppercorn oil deep-fried in sesame oil and put into soy sauce while it is still hot), rice vinegar, and then pickled carrots, garlic, carrot shreds, pinches of vegetables, and toon sprouts. You can eat it with the flavors of steak cake and cold noodles.
Brined noodles: commonly known as "brined noodles". Folk to do red and white wedding, if the "fried noodles" to entertain friends and relatives, always use the brined noodles. The brine is usually thickened with the soup in which the pork was boiled or the mutton was stirred in the pot, and flavored. There is no thickening, soup with antlers, become a clear soup pouring sauce, called "blanch brine".
That is, I hope to be understood, respected, recognized
You are part of the hotel, you represent the entire hotel, guests do not care if you have worked here for ten years, or work here for ten days, what they need is a high level of service.
No matter which noodle dish you try, you will be able to experience the essence of the big bowl of noodles and appreciate the unique flavor of noodle culture.
Since its opening, the business has been booming, with a steady flow of customers. The enterprise launched "24 hours business, 365 days without rest" business slogan! Focus on creating a dining environment, cultural connotations, into today's social fashion, so that people eat out of culture, eat out of taste, eat out of the feeling of home. It is a place for friends to meet, lovers to date, and classmates to get together.
Noodles
1, Haohe Yangchun Noodles
2, Green Vegetable Noodles
3, Loaded Egg Noodles
4, Stewed Egg Noodles
5, Tiger Skin Egg Noodles
6, Onion Noodles
7, Mushroom and Vegetable Noodles
8, Five-Spice Vegetarian Chicken Noodles
9, Mushroom and Meat Noodles
9, Mushroom and Pork Noodles
9, Mushroom and Meat Noodles
1010, Noodles with Shredded Pork and Vegetable
11, Noodles with Shredded Pork and Green Pepper
12, Noodles with Shredded Pork and Vegetable
13, Noodles with Scrambled Eggs and Tomato
14, Noodles with Five-Spice Beef
15, Noodles with Wolf Mountain Fried Sauce
16, Noodles with Golden Triangle Pork Chop
17, Noodles with Pork Yuan from Xi Shi Granny
18, Braised Beef Noodles
19, Yipin Fatty Intestine Noodles
20, Tiger Skin Meat Big Bowl Noodles
21, Slippery Shrimp Noodles
22, Egg and Green Vegetable Stir-Fry Noodles
23, Shredded Pork Stir-Fry Noodles
24, Braised Beef Stir-Fry Noodles
25, Yipin Fatty Intestine Stir-Fry Noodles
Noodle noodles are commonly called "Noodles", "water", "noodles"; the ancient name "soup cake", "luxury noodles", "vegetarian cake", "boiled cake", "water-induced cake"," Noodles", "Noodles", "Noodles", "Noodles", "Noodles" and so on. "The word noodle came later.
According to the evidence, China's noodles originated in the Han Dynasty, which has a history of more than 2,000 years. At that time, all pasta was called "cake" and cooked in soup was called "soup cake". Early soup cakes were flaky, and later gradually evolved from flakes to strips. Noodles in the Wei, Jin and North and South Dynasties period, has basically formed. For example: Northern Wei? Jia DeFeo's "Qimin Yaojutsu" contained in the "water-induced cake" has been similar to modern noodles. Jin? Shuang's "soup cake fugue" said: "Xuan winter fierce cold, the morning of the meeting, snot freezing nose, frost condensation outside the mouth. Charge the virtual solution to the war, soup cake for the most. Weak like spring sheep, white as autumn practice. Gas Bo Yu to Yang Bu, the aroma scattered and far away all over. Pedestrians lose their saliva in the wind, and children's servants look blankly and obliquely. The person who is in charge of the equipment is licking his lips, and the person who is standing at the table is drying his throat.
North and South Dynasty to the Tang, noodle varieties teach before more abundant, appeared the so-called "cold Tao" of the water cold noodles, as well as a variety of therapeutic "Suo cake", and at that time there was a rise in the custom of eating longevity noodles.
The development of noodle varieties in the Song Dynasty was even more rapid. Meng Yuanlao "Tokyo Dreaming Records", Wu Zimu "Dreaming Liang Records" and Zhou Mi "Old Story of Wulin" and other information recorded in the varieties of up to 30, 40 kinds of more.
The Yuan Dynasty saw the emergence of "hanging noodles", which could be preserved for a long time, and the Ming Dynasty saw the emergence of "stretching noodles", which was highly skillful. The emergence of these noodle-making techniques made a significant contribution to the development of noodles. In the Qing Dynasty, the most significant is the emergence of "five spices noodles" and "eight treasures noodles", and in the Qianlong period and the emergence of a new face of "Yifu noodles".