Some people also say that this is the practice of Jiangnan literati to "shape by words", and the word "Sichuan" is used to express the appearance of noodles tumbling and clear roots. Mr Xia Yan is from Hangzhou. At that time, he loved to go to a noodle restaurant outside Qingchunmen, where he mixed Sichuan with shredded pork. It is said that the location of that shop is near Juying noodle restaurant, which is the location of today's "Tip of the Tongue". Liang Shiqiu's father is from Beijing and his mother is from Hangzhou. Therefore, there are many shadows of Hangzhou mixed with Sichuan in his old Beijing slag river noodles: there is not much sauce, most of which are too salty to eat in the noodles; You can't stir-fry slowly in the cooking process, but you'd better stir-fry quickly, so that the code is fresh and not sticky; Noodles should be pulled, not sliced, but cooked and eaten now, which is delicious enough.
The real practice of mixing Sichuan food in Hangzhou is more particular. The side dishes of authentic Sichuan cuisine should be shredded, especially shredded pork and leeks. In the frying process, there should be more oil and more fire, and no one should be less, such as soy sauce, yellow wine, salt, pepper, thickener, etc., so that the vegetable oil is smooth and sticky, and it is easy to hang on dried noodles. To put it bluntly, it is actually the same as the "hanging juice" effect of tomato sauce pasta. Noodles should be boiled in water and fished out in dozens of seconds to ensure that they are not burnt or rotten. Then pour the fried code into the noodles while it is hot. It is best to hear the sound of oil boiling, which is fragrant enough. Finally, stir quickly and evenly, and serve.
In the authentic Hangzhou noodle restaurant, two stoves cook Sichuan food together. A pot of noodles is cooked slowly, but the taste is one point worse. The masters seem to have the ability to serve the two stoves just right, which is also a means that I admire very much.
Sichuan cuisine is not as dry as fried noodles, but it is more fragrant than ordinary cold noodles and mixed noodles after being blended with overheated oil. Therefore, its best match is undoubtedly a bowl of diced soup of dried shrimps, laver and pickled mustard tuber brewed with boiling water: clear oil and greasy, slightly salty and delicious. This collocation is wonderful, not inferior to Chongqing bone soup noodles.
The most famous noodle restaurant in Hangzhou is Yuan Kui Pavilion, but few people know that Yuan Kui Pavilion was founded by Huizhou merchants and expanded by Yongshang merchants. So the Ning-style eel noodles and pickled yellow croaker noodles there are authentic, but the local street noodles in Hangzhou, such as Pipachuan and Banchuan, are just so-so.
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