1. The origin of Gansu slurry water

Hanzhong area has a hermetic saying that everyone knows: "The slurry water of the youngest two crutches is even eaten with a continuation. This means that, Hanzhong city south of the door called the two corner of the ground force, the flavor of the water is good, where people come to eat, ate a bowl but also renewed on one or two bowls.

The origin of the surface of the water, there is a piece of folklore.

The time of the Chu-Han dispute, Missy two abductions have a person called Han two. He just married soon, the couple opened a small noodle shop, specializing in sedan chair vendors to take a tip to spend the night. At that time, sour vinegar has not yet appeared. When Han Er sold noodles, he just adjusted some oil and salt on the bashfulness, and the taste was not good, so the business was very slow.

One night the store was closed. The two of them were able to wash and fry the cabbage for the next day's bashfulness and put it in a small bamboo basket. The basket was placed on a large basin with noodle soup, and they closed the door and went to sleep.

The next morning, the store door is not yet open, there is a knock on the door. Han Er opened the door and saw that it was his brother-in-law who had come. Said his mother had an emergency, please sister and brother-in-law to go to a trip, Han two husband and wife did not dare to slow down, quickly take a few strings of money to cross the Han River to visit the countryside patients.

Han Er's mother-in-law is 60 years old, and she has a fever. She had a feverish illness. Han Er husband and wife are very filial, after arriving at home and rushed to ask the doctor to see the doctor, busy four or five days, until the old man was cured, only to turn back to the city, the time has been midday.

The store door opened, and began to receive customers. Two guests walked in. An old man, a strong man, both dressed in civilian clothes, and a very amiable attitude.

Han Er put down the noodles and couldn't find the cabbage bacon. He searched and searched and found it in the leftover noodle soup. He asked his wife; "What's wrong with this?" His wife thought for a moment and said, "The cat must have stepped on the bamboo basket when it was searching for food." Han Er thought about it, and it made sense. He picked it up and smelled a sour odor. He had to say to the guest, "Guest, I'm sorry, there is no more bashfulness, make do with a meal of white noodles!"

The burly guest went to the soup pot and saw that the noodle soup was green with yellow cabbage, sour with sweet, and the water was like thick wine. He said; "Shopkeeper, it does not matter, we are trying to eat some small dishes!" The elderly guest was afraid of eating out of the problem, busy said: "According to the old man's opinion, it is better to be careful, in case of eating bad stomach?" The strong guest laughed and said; "You are too careful. This is not poison afraid of what? It's all about food." "Then," the elderly guest stroked his white beard and pondered for a while; "Okay, then let me taste the first bowl first!" The stout guest nodded.

Han Er poured the cabbage bashfulness from the noodle soup over the first bowl of noodles, and then beautifully drizzled a spoonful of red oil chili. Elderly guests took it and mixed it well and then first tasted it sparingly, well, no problem, and then ate it with confidence and boldness.

"How is it, is it good?" The burly guest asked.

"Sour, spicy and flavorful, delicious!" The older guest nodded his head in praise.

The burly guest ran most of the day, has long been hungry, can not wait to call the shopkeeper poured a bowl, he ate, really good. So, the two guests ate and renewed, renewed and renewed. Elderly guests ate four bowls, strong guests ate six bowls. After eating, the strong guest wiped the oil stains on his mouth and said to Han Er; "Shopkeeper, this kind of noodles is really delicious, you see what name to take ah?"

Han Er was also happy about this unexpected discovery, he smiled and said. "The small two eyes ink black, the stomach does not have a little literature, or please guest to pick a name." The stout guest turned to face his companion and said, "You have a lot of literary energy in your stomach, you take it!" The elderly guest stroked his white beard and said after a moment of contemplation; "It's thick like water slurry, I think, let's call it slurry water surface!" "Good!" The burly guest and Han Er couple both nodded in unison.

In this way, the reputation of this kind of slurry noodles made by boiling cabbage and soaking noodles in soup for a few days spread. Han Er's small noodle store was full of people every day, and business was booming. Later, he realized that the two guests who came that day were Liu Bang, the king of Han Dynasty, and Xiao He, the prime minister. The two ministers in Hanzhong city in private *** love, foreign hair to observe the practice of the surface of the water. Later, the whole of Hanzhong and southern Shaanxi region have been spread, but still to the Missy two crutch for the most authentic.

2. The introduction of water

Water is a traditional Han Chinese dish with a long history. It is rumored to have begun in the late Qin Dynasty. With cabbage, celery, bitter drain, radish, potatoes, soybean sprouts and other raw materials (there are other raw materials, according to taste habits to choose the same, can also be a few kinds of collocation and made), after the boiling water, mixed with a small amount of flour, add warm water, yeast fermentation and become, which celery slurry for the best. In the southern area of Shaanxi Province, there are vegetables that specialize in the production of slurry - slurry vegetables, also known as spicy vegetables. Pulp water into a pale white, slightly acidic, directly scooped out to drink if you add a little sugar, it will be sweet and sour, it is rich in nutrients, quenching thirst. If the water is stir-fried with chili peppers and green onions in oil, and then added to ramen or handmade noodles, it becomes a bowl of authentic water noodles. In the Gansu region, the practice is basically the same as the above, but the ingredients are richer than those in southern Shaanxi. The dish inside the water is also called sauerkraut, but it's very different from the one in Northeast China.

Batter water, also known as sour paste.

It is a traditional Han Chinese dish with a long history. It is rumored to have begun in the late Qin Dynasty.

With cabbage, celery, bitter canal, radish, potatoes, soybean sprouts and other raw materials (there are other raw materials, according to taste habits to choose the same, can also be a few with the work), in the boiling water after the addition of yeast fermentation, which celery slurry for the best. In the southern Shaanxi area there are specializing in the production of slurry vegetables - slurry vegetables, also known as spicy vegetables.

Pulp water into a pale white, slightly acidic, directly scooped out to drink if you add a little sugar, it will be sweet and sour, it is nutritious, thirst quenching. If you stir-fry the water with chili peppers and green onions in oil, and then add it to ramen or handmade noodles, it becomes a bowl of authentic slurry water.

In the Gansu area, the practice is basically the same as the above, but the ingredients are richer than those in southern Shaanxi. The vegetables in the water are also called sauerkraut, but they are very different from those in the Northeast.

Pulp water can also be adjusted in the lead gas, appetizer thirst, relieve boredom to sleep, regulate the internal organs, facilitate urination.

4. How many years of history of slurry noodles

Slurry noodles originated in Fangcheng County, Henan Province, when it was known as pea flour slurry noodles, has a long history. It is rumored that during the Zhengde period of the Ming Dynasty, a man surnamed Shi opened a restaurant in the county, and his business was very prosperous. One year the wheat harvest, pea harvest, the hotel every day to sell pea noodle rice, business was sluggish. One day, the capital of a minister with an entourage passed by the store to eat, the owner of no top quality rice dishes under the pot in a hurry. When he saw the pot of ground peas and noodles on the table, in a hurry, with pepper leaves, patchouli and other ingredients, with pea syrup as soup into the noodles, made a pot of pea syrup noodles. The minister was very satisfied after eating. Since then, the owner of the store has added the recipe of noodles in batter, the store business is booming, from now on, this batter noodles will become a famous food in Henan.

But after hundreds of years of improvement, now the production method of battered noodles is very careful, battered noodles, as the name suggests, is to noodles as the main ingredient, but this kind of noodles is not the top quality flour, authentic more for some of the mixed grain noodles, the noodles must be fine. The most important point is the auxiliary material - batter, the batter is good or bad, directly determine the flavor of the whole snack.

To make the pulp, the first green beans or peas soaked in water, after the expansion of the stone mill on the ground into a coarse pulp, filtered with gauze to remove the slag, and then placed in a pot or jar. After a day or two, the pulp water ferments and becomes sour, and the powdered pulp is ready. Do the sour pulp in a pot to cook to 80 ℃, the surface of the slurry layer of white foam. At this point, to use a spoon to gently beat the pulp, the pulp foam disappears, the pulp becomes fine and smooth, and then under the noodles and other seasonings can be.

Another accessory is sesame leaves, usually we do noodles are put green vegetables, but the authentic batter noodles are put in sesame leaves, but sesame leaves are not very good to do, but also hard to find, many people use celery leaves instead. Sesame leaves should be selected from the heart of the first-growth leaves, washed, blanched with boiling water, and then placed in a cool place to dry and save for later.

Now Fangcheng County's battered noodles have been replaced by Luoyang battered noodles, Luoyang people eat is also very conscientious, the previous noodles in the side dishes are basically soy, celery, pickled shredded vegetables, the old three, but now basically a dozen kinds of seasonal vegetables, such as diced pickled cabbage, diced cucumber, diced celery, diced carrots, diced carrots, small peppers, shredded squash, diced snow peppers, yellow beans, and so on , but these are pre-pickled, have been flavored, visible under the effort is extraordinary, so this eat up, the taste need not say again.

Legend has it that during the Eastern Han Dynasty, Liu Xiu, Emperor Guangwu, to avoid Wang Mang pursuit, running day and night, several days of water and rice did not enter. One day late at night traveling to the vicinity of Luoyang, saw a family. He wanted to ask for some food, but the host was poor and only had a few handfuls of dry noodles and some mung beans that had been put into acidic water. Liu Xiu hungry and could not care less, the owner of the sour pulp, the noodles, leaves, beans into the pot to cook. Liu Xiu gobbled down, but also feel the aroma of the face, eat that called the flavor. Later, Liu Xiu became emperor, although there are delicacies to serve, but still on the year in distress in the pulp noodles can not be forgotten, so that the imperial banquet in the pulp noodles this dish.

Battered noodles have been passed down for thousands of years. At present, Luoyang Water Seat (a famous food) is known as the three best things in Luoyang, together with Luoyang Peony and Luoyang Longmen, and the pasta dish of battered noodles is served in Luoyang Water Seat.

5. History of Sour Paste Noodles

I hope this helps you: Sour Paste Noodles is a unique noodle dish in Zaoyang, Xiangyang City, originating in the Qing Dynasty, with a history of more than 100 years.

According to legend, in the middle of the Qing Dynasty, a snack bar with a noodle business often put the green vegetables harvested in summer and fall in a tank to ferment and become sour, and saved for winter consumption. One day, with the noodle dishes used up, the Peng family will be pickled water as a noodle soup made of sour, fragrant sour paste noodles.

Unexpectedly, this pot of noodles end out, immediately by the guests to eat all the guests from the south to the north after eating the guests rave, sour paste noodles from this has become Zaoyang unique flavor snacks. After several generations of continuous improvement, updating, and dozens of spices, made of sour paste noodles not only color and flavor, and have appetizing, prevent colds and flu and other effects.

To this day, the smell of sour noodles fills people's mouths and noses in the streets of Juwan, and many Xiangfan residents often drive to Zaoyang to taste the delicious sour noodles.

6. History of Jinan Springs

Jinan springs have a long history and culture

Jinan springs have been around for ages. According to the archaeologists, it has a history of more than 3,540 years since it was established in 1542 BC. Spring and Autumn Annals. In the 18th year of Duke Huan, there is a record of "the meeting of Duke Huan of Lu and Duke Xiang of Qi in Lok River", which describes the meeting between Duke Huan of Lu and Duke Xiang of Qi in Lok River in 694 B.C. The source of Lok River is the source of the present-day water. The source of the water of Lok, that is, today's Baotu Spring, has a history of more than 2600 years.

The Northern Wei geographer Li Daoyuan in the "Water Classic Note" describes: "Lok Shui out of Lixing (City) County, southwest of the old city, the spring source on the excitement, the water surged as a wheel. Jinan's famous springs have been chanted by ancient people such as Yuan Hao Wen, a writer in the Jin Dynasty, Yu Qin, a geographer in the Yuan Dynasty, and Yan Bi, a poet in the Ming Dynasty. To the Qing Dynasty, Kangxi, Qianlong Emperor had several times to Jinan, Jinan's springs are quite fond of, inscribed poems and inscribed monuments, called Baotu as "the world's first spring". Other poems and writings about the springs are countless.

In Jinan, there are many famous people. The famous ruler Da Shun, the magpie, the famous general Qin Qiong, the famous prime minister Fang Xuan Ling, the Tang Dynasty lyricists Han Gan and Cui Rong, the Song Dynasty lyricists Li Qingzhao and Xin Qiji, the Yuan Dynasty composer Zhang Yanghao, the leader of the Seven Sons of the Ming Dynasty Li Panlong, as well as Li Kaixian and Yu Shenxing are all Jinanese, which is said to be "I am a man rich in landscape and famous for his fame and fortune. Jinan also attracts travelers from all over the world with its unique spring water charm, and writers and ink writers gather to see the spring city's elegance, which is "as elegant as Jiangnan". The great poets of the Tang Dynasty, Li Bai and Du Fu, the great prose writers of the Song Dynasty, Su Shi and Su Zhe, and the outstanding poets of the Jin Dynasty, such as Yuan Hao Wen, have all traveled to Jinan and composed many famous chapters. Zhao Mengfu, one of the four great calligraphers, left many ink writings by Baotu Spring. The famous novelist Liu Osprey, modern literary hero Lao She have left many precious historical remains.

Jinan has a long history and many cultural relics. The Longshan Culture, one of the three major ancient cultures in China, originated here; the Great Wall of Qi in the south of Jinan is more than 400 years older than the Great Wall of Qin; the Guo's Tomb Ancestral Hall in Xiaodang Mountain is the earliest surviving ground building in China; the Liubu Simeon Pagoda is China's oldest one-storey stone pagoda; and the forty colorful clay statues of Luohan from the Song Dynasty in Lingyan Temple have been known as the "world's most famous statues". The Lingyan Temple has forty colorful clay statues of Lohan from the Song Dynasty, which are known as "the most famous statues in the world". Jinan Luozhuang Han Tomb, the scale of the large, the burial position of the high, well-preserved cultural relics, rare in China.

Throughout the history of the spring city of Jinan, how many ancient people, celebrities, literati and ordinary civilians for which the soul, cut off. Successive emperors, dignitaries, and literati have written tens of thousands of famous spring poems and fugues, leaving behind countless subtle historical legends and many scenic spots and monuments, which have formed and accumulated Jinan's unique spring water culture. Spring culture is the most widely spread and rich in connotation. Spring culture should be the most valuable cultural heritage and wealth of Jinan, spring water and culture is the main theme of Jinan, do a good job of spring culture articles, sing the main theme, is to seize the famous spring brand this fundamental. Spring water and culture is the symbol of Jinan, is the root of Jinan, is the soul of Jinan.

7. Pulp often eat on the body okay

There is no obvious harm.

Battered water is a traditional dish with a long history, which is rumored to have begun in the late Qin Dynasty.

With rape, cabbage, celery, currant, radish, potatoes, soybean sprouts and other raw materials (there are other raw materials, according to the taste habits to choose the same, can also be a few kinds of collocation and work), in the boiling water after the scalding, mixing with a small amount of flour, add warm water, yeast fermentation and become.

Among them, rape and celery are the best.

In the southern part of Shaanxi, there are vegetables that specialize in making slurry - rape slurry vegetables, also known as spicy vegetables.

Pulp water into a pale white, slightly acidic, directly scooped out to drink if you add a little sugar, it will be sweet and sour, it is nutritious, quench the thirst.

If you choke the water with chili and green onion in oil, and then add ramen or handmade noodles, you will have a bowl of authentic slurry water.

Hanzhong in southern Shaanxi Province and Gansu Province make the same kind of soup as above, but it is richer in ingredients than in southern Shaanxi Province. The vegetables in the water are also called sauerkraut, but they are very different from those in the Northeast.

Pulp water, also known as sour paste. Corn boiled, placed in cold water, soak five or six days, the flavor becomes sour, the face of the white flowers, take the water for medicinal purposes. However, if the water is soaked to the point of corruption, the water will be harmful.

Odor: sweet and sour, slightly warm, non-toxic.

The range is mainly in south-central Gansu and Qinghai, Shaanxi, Shanxi, Ningxia and other ranges.

Indications: vomiting and diarrhea (pulp water pan-fried dry ginger to drink), over-eating bacon, resulting in tendon pain and stomach congestion (pulp water pan-fried porridge to eat, add a small amount of eagle droppings, the effect is better), finger swelling and pain (pulp water with salt soaked in the affected area, the water cold should be replaced by hot), the face of the black moles (wash your face with hot pulp water every night, and then wipe the red with a cloth to rub the red to white sandalwood grinding juice rubbed), bones in the pharynx (ci stone quenching through the fire by calcination and vinegar, with baked Chen tangerine and many years of). Pulp water feet, made into pills, such as gorgonian seeds large, each time to contain the throat a pill).

Pulp water can also be adjusted in the gas, appetizer thirst, relieve boredom to sleep, regulate the internal organs, facilitate urination.

8. Who invented this way of eating

In the summer, Lanzhou people coincide to? Eat the surface of the water. A lot of noodle store, are hanging out the water + pig's trotters + ribs sign, people walk into the store, the guys will first come out of a pot of water to let you quench your thirst, and then slowly order food. When you go down with a bowl of water, you will feel that the summer heat has disappeared, and you will feel refreshed and have a big appetite. △ a bowl of water to quench the thirst of summer appetizing water production method originated from where there is no way to prove, some say it is from Hanzhong, Shaanxi, but the Longshang family, almost all will be issued water, water, water, Longdong, Longzhong different, Longdong Tianshui water, water, water, water, water, Lanzhou water, water, Lanzhou, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water. The people in the west of the river almost do not eat the water. In any case, in the hot summer, slurry water is one of the most refreshing noodles to relieve heat and help digestion. Lanzhou people's slurry water is made in this way (pictured above), to prepare a ceramic altar, wash it repeatedly, scalded with boiling water, in the altar into the lotus and celery; with cornmeal boiled into a clear noodle soup, poured into the altar while boiling hot, add slurry water old cited, covered with a lid, the altar placed in the higher temperature of the place such as the home of the balcony, the fermentation of three to five days, the taste of its flavor becomes acidic, but the aroma of the pure, can be eaten.

Lanzhou people eat water is extremely careful, first of all, take a pot of clear water, another frying spoon put a little vegetable oil hot, put dozens of peppercorns in the oil, ginger one or two slices, fried flavor after removing the peppercorns ginger, and then choked with chopped scallions poured into the water, add the right amount of salt, sprinkled with parsley to be used; and then another pot to cook the noodles, the water must be with the hand-rolled noodles to be tasty, rolling the noodles should be thin, cut to fine, and then the noodles should be thinly rolled, cut to fine. The noodles should be thinly rolled, finely cut, and then drained, rinsed in a basin of cool water, and then put into each person's bowl and topped with the slurry. Lanzhou people eat water noodles, side dishes are also very careful, the most pleasant side dishes are Longxi bacon and tiger skin chili, followed by marinated pork knuckles or pork ribs in sauce. This way of eating is very scientific, because the slurry in the production process produces a large number of lactic acid bacteria, has the role of intestinal digestion, so only eat light slurry surface is very easy to hungry, appropriate with a little meat, eat not fat, not greasy, cool and refreshing, attracting people appetite. Lanzhou people pay attention to the renewal of the slurry to be fixed to a person in the family to operate, in order to avoid the oil fishy or bacteria into the slurry caused by corruption. Battered water is known as "scraping oil rice", often eaten also has a hypotensive diuretic, reduce fat and help digestion and other effects. I don't know who invented the slurry and slurry water in history, this magical way of eating, the creativity and imagination of the working people is really great.