Will anyone go to Regan Noodles?

Basic introduction

Regan Noodles is a distinctive breakfast snack in Wuhan. Regan Noodles, originally a delicacy in Wuhan, is very popular in many places in Hubei (such as Suizhou and Xiangyang). Breakfast in Huangshi, Regan Noodles, also called cold noodles, has become the favorite of Xinyang people since it spread to Xinyang. Regan Noodles is different from cold noodles and noodle soup. Noodles are cooked in advance, oiled under cold, and then sprinkled with sauces made of sesame sauce, sesame oil, balsamic vinegar and Chili oil, which adds a variety of flavors. The noodles taste smooth and chewy, and the sauce is delicious, which greatly increases people's appetite.

Historical allusion

suggestion

Cai, a noodle soup seller in Chang Di Street, Hankou in the early 1930s, was squeezed by Huang Bei Cai. His noodle soup is very popular. Guests often have to wait in line for a long time to buy them, and many guests can't wait to leave at once. Cai is shrewd in business. In order to speed up the delivery, through repeated experiments, he finally found out a set of "powder scattering" technology-that is, first cook the noodles for seven or eight times until they are cooked, then quickly cool them and oil them evenly, so that when selling noodles, the delivery will be fast. Once Cai saw a sesame oil workshop in the street. After seeing them using sesame seeds to extract sesame oil in Regan Noodles, the sesame paste was put aside and the aroma was fragrant. He had a brainwave; Why not try adding sesame sauce to noodles? So Cai bought some sesame paste from the boss of sesame oil workshop and went home. After repeated attempts, he felt very satisfied, and people around him said it was delicious. At this time, he is confident to launch his new product and sell it on the street. Regan Noodles, the favorite snack of Wuhan people, was born. At this time, Cai named this kind of noodles "Ma Sauce Noodles", and it was not officially called "Regan Noodles" until 1950 after industrial and commercial registration.

Regarding the legendary [2], I visited the investigation and consulted the literature, but I didn't find the source, witnesses, descendants and shops, while Cai had shops, brands, descendants and documents issued by government departments, so "Li Bao said" was just a dramatic anecdotal legend.

1943, Cai opened a noodle restaurant at the intersection of Zhongshan Road and Regan Noodles. Business is booming, and Fiona Fang knows that Boss Cai's Zhajiang Noodles is delicious. 1945 After the victory of the Anti-Japanese War, the business became more stable, and Cai decided to give his noodle restaurant a nice name. Because there are two neem trees in front of the noodle restaurant; I have two sons now. Cai was born on 20 10 at the age of 78. Cai has passed away. It is called "The Story of Cai Lin" and has become a famous shop in Regan Noodles. Then move to Zhongshan Avenue opposite Hankou Water Tower.

After more than 50 years, in 1980s, Regan Noodles was introduced to Xinyang City, Henan Province, and it was changed according to Xinyang's dietary characteristics and taste habits, and developed vigorously in Xinyang. It has become Xinyang people's favorite breakfast, and it has been the first breakfast for a long time. Regan Noodles originated in Wuhan and is also very popular in Xinyang.

Classic time-honored store

Cai is an old-fashioned snack noodle restaurant with Regan Noodles series snacks as the main food, which has a history of nearly one hundred years in Cai. Its Regan Noodles, crystal clear, clean and refreshing, tastes delicious, and is deeply appreciated by the general public, enjoying the reputation of famous snacks in Wuhan. Now, Regan Noodles has already spread all over Jiangcheng, and Wuhan people have no such special pasta, so they have long been unable to have breakfast.

According to Cai's historical records: 1930, Mr. and Mrs. Cai, who lived at Hankou Road, put up the "Cai" sign and ran Regan Noodles. The origin of the store name is because there are two lush trees in front of Cai's house. The name "Cai" means that Cai's business is booming. As the couple expected, "Cai Lin Ji" is famous for its good noodles, delicious taste and unique way of eating. 1955, the couple moved "Cai Lin Ji" to the more prosperous 726-728 Zhongshan Avenue, and their business was booming, and they could sell 400-500 Jin of Regan Noodles every day. From the mid-to-late 1970s to the planned economy era in 1980s, The Story of Cai Lin entered the peak period of development, and it is no longer a "rare thing" for Regan Noodles to sell about 1 day/.200 kg.

principal item

Variety changes in Regan Noodles: Before 1983, there were three varieties, namely barbecued pork Regan Noodles, all-material Regan Noodles and dried shrimp Regan Noodles. 1June, 996 18 expanded to eight varieties, namely: whole material Regan Noodles, shrimp Regan Noodles, shrimp Regan Noodles, shredded Chinese cabbage Regan Noodles, fried sauce Regan Noodles, Cai Yu Regan Noodles, three fresh Regan Noodles and fruity hot dry noodles. After 2005, red oil Regan Noodles and red oil beef Regan Noodles appeared.

pay attention to the diet

Eating Regan Noodles is very delicate. The first choice is to be a shop in Regan Noodles, Wuhan. It should be standardized and the chef should be authentic. Raw materials should be authentic; Seasoning should be excellent; Side dishes should be natural. In addition, according to everyone's preferences, you can add Chili red oil to those who like spicy food, as well as pickles, dried radish and sour beans. , and add coriander. Mix the noodles well before eating, and spread the sesame sauce all over your face, like ants climbing trees. If you eat it again at this time, it will be particularly fragrant and delicious. When eating Regan Noodles, it is best to make a bowl of eggnog or a bag of milk or a cup of soybean milk and drink it while eating. If you just eat and don't drink, you'll feel thirsty and you won't be able to eat the best Regan Noodles.

Classification introduction

Wuhan dry noodles

Regan Noodles is the first choice snack for Wuhan people, so there is no need to say anything about Wuhan people's feelings for it. People who have been to Wuhan from other places think of Wuhan again, mostly because they think of Regan Noodles in Wuhan. Regan Noodles is no longer just a snack for Wuhan people or friends who have spent some time in Wuhan, but a feeling. If you don't eat it, you will feel homesick; if you eat it, you will smell Regan Noodles.

The origin of Regan Noodles is actually very simple: probably in the 1930s, a Wuhan man who sold bean jelly and noodle soup for a living was afraid that the unsaleable noodles would turn sour, so he cooked the noodles, fished them out and spread them on the chopping board, accidentally bumped into a sesame oil pan and sprinkled sesame oil. The next day, he scalded the cooked noodles with boiling water several times, put them in a bowl and added seasonings such as chopped green onion. The result is very delicious. In this way, he inadvertently produced the famous Regan Noodles.

It is this unintentional work that is loved by Wuhan people, and almost all of them have booths in Regan Noodles. The earliest formal storefront was Cai's. After a hundred years of washing and training, Cai's taste is clean and refreshing, delicious, deeply loved by the general public, and enjoys the reputation of a famous snack in Wuhan. However, it has declined in recent years, which is probably related to the ubiquitous Regan Noodles stall and its lack of a good development path.

Although delicious, friends from other places can't enjoy this blessing, because now they can only cook and eat. The joint fried sauce of Regan Noodles, wanda plaza Film City and Happy Back Door is different from cold noodles and noodle soup. Noodles are cooked in advance, mixed with oil and dried on the oil stand, and then heated in boiling water when eating. With seasoning, the finished noodles are full of energy, butter and oil, fragrant and delicious, and have a refreshing spicy taste. It's an ancestral secret recipe, which is very attractive to appetite.

Xinyang spicy noodles

Regan Noodles was originally a delicacy in Wuhan, but after it was introduced to Xinyang, it became the favorite of Xinyang people. Strange to say, except Xinyang, Regan Noodles is not popular in other places in Henan Province, or there is no market. Xinyang is located at the southernmost tip of the province, only about 200 kilometers away from Wuhan. Rich in rice, the staple food is mainly rice, which provides a good environmental factor for the spread and development of Regan Noodles to Xinyang.

With the change of time, Xinyang Regan Noodles absorbed the advantages of Xinyang and Regan Noodles according to the local people's dietary characteristics, and gradually evolved into its unique flavor, which made people memorable after eating.

manufacture

Xinyang Regan Noodles is very particular about material selection. Xinyang, located in Henan Province, is famous for its pasta making skills. Therefore, the flour of Xinyang Regan Noodles mainly uses refined flour processed in northern Zhengzhou. The noodles rolled out of this flour are firm and elastic, and it is not easy to cook.

Use refined salt, soda ash and food coloring when kneading dough. After the noodles are rolled, they are boiled in water, steamed in a cage, then mixed with edible oil bit by bit and dried in the shade. In this way, the first process of Regan Noodles strip is completed.

Xinyang Regan Noodles pays more attention to ingredients. In order to make the ingredients play a better role, after the first time, use a special aluminum can to hold water. When eating, put the noodles mixed with oil in the aluminum can for about three minutes, and then take them out immediately. When boiled, the heat is very particular, the cooking time is short, the noodles are too hard, the cooking time is long, the noodles are easy to soften and the taste is not good. After cooking, drain the water, then mix the ingredients and stir with more than ten kinds of seasonings such as Chili oil, spicy powder, monosodium glutamate, chicken soup, sesame sauce, diced mustard tuber, onion and ginger. Instant mixing and eating will make a bowl of Regan Noodles with good color, fragrance and taste. Xinyang people also like to add thousands of pieces of tofu, minced meat or bean sprouts to Regan Noodles noodles to add flavor. Xinyang people have a wide variety of diets and pay attention to diet, so the taste of Xinyang Regan Noodles is different in Xinyang.

Regan Noodles of some breakfast shops in Xinyang will put a sparerib soup or chicken soup next to the hot noodle pot. Some people don't like it too dry, so they can pour some soup to taste it. There is a fried Regan Noodles shop in Yangshan, Xinyang, which is very interesting. The host cooked Regan Noodles with boiling oil in advance, and then cooked it when it was cold. Noodles are dry and delicious. Add a marinated egg and a cup of soybean milk, millet porridge or bean curd. For Xinyang people, this is really a delicious breakfast! According to the eating habits and characteristics of Xinyang natives, Xinyang people have carried out a series of reforms on Regan Noodles, absorbed the essence of Wuhan Regan Noodles, and gradually evolved. Finally, Regan Noodles in Xinyang has formed its own unique flavor, which makes people have an endless aftertaste.

Simple version: Actually, Regan Noodles's method is very simple and quick. The main ingredient of Regan Noodles is noodles, which is slightly different from ordinary noodles. When cooking noodles, you need to add a little alkaline water, so that Regan Noodles will be thicker. After the water boils, shake the noodles into the boiling water pot, quickly take them out and drain them, and let them cool. To prevent noodles from sticking to each other, pour sesame oil on the noodles.

The key to the delicacy of Regan Noodles Strip is its sauce. The sauce should be delicious, and the sesame sauce must be mixed with sesame oil. Mix sesame paste with soy sauce, soy sauce, salt and sesame oil until sesame paste is slowly blended. If you like spicy food, you can also add Chili oil. As for side dishes, you can also add them according to your own taste. For example, diced spicy radish, sour beans, pickled mustard tuber and shredded cucumber must be chopped green onion and coriander.

Famous gourmet restaurant

Yangshan Regan Noodles is very famous in Xinyang. Office workers take a taxi to try it in the morning.

Xiguan Regan Noodles, time-honored brand.

Regan Noodles is also very popular in Xuchang, Zhengzhou

manufacturing method

Exercise 1

Ingredients: sesame paste, garlic water, pepper, vinegar, soy sauce, sesame oil, chopped green onion, mustard and Chili sauce.

Practice: Put the Regan Noodles strips into a sieve spoon, boil the water in the pot with high fire, put a proper amount of steamed Regan Noodles strips into a colander and cook for 3 minutes until the noodles are cooked completely, take them out and drain them, put them into a bowl, add the sauce and sesame sauce, and sprinkle with chopped mustard tuber and chives. Pick up the scalded Regan Noodles, drain it slightly, pour it into a bowl, add the above seasonings and mix well. Serve.

Exercise 2

Ingredients: sesame paste, sliced water, onion, ginger, garlic, Chili noodles and pickled peppers, vinegar and soy sauce.

Practice: 1. Boil the slices in water until they are 80% mature, pick them up and mix them with edible oil, then spread them out and dry them; 2. Cut the onion, ginger and garlic into sections before eating, and preserve the pickled radish pieces for later use; 3. Put the oil in the pot, pour in the sesame sauce, stir well and pick it up; 4. Put the noodles in a special bamboo hat and blanch them with boiling water for half a minute until cooked; 5. After picking up the noodles, add all the seasonings and mix well to serve.

Exercise 3

Ingredients: Liubiju dry sauce, straw mushroom soy sauce, garlic, ginger, cucumber, red pepper, pork belly and Regan Noodles.

Practice: 1, cut the pork belly into very small dices. 2. Wash Liubiju dry sauce with appropriate amount of water. 3, pour the oil in the pot, heat, add minced garlic and Jiang Mo, stir-fry the fragrance, and pour the diced meat until the diced meat changes color. 4. Pour in the freshly prepared sauce and appropriate amount of straw mushroom soy sauce, and stir well to avoid sticking to the pot. 5. Add appropriate amount of boiling water and cook for about 20 minutes until the sauce thickens, so that the sauce of fried sauce is ready. 6. Shred cucumber and red pepper for later use. 7. Boil a pot of boiling water, blanch Regan Noodles strips with boiling water, remove and drain, pour some salad oil while it is hot and mix well. 8. Put the noodles on the bottom of the prepared plate, then add the fried sauce, cucumber and shredded red pepper in turn, and you're done.

Exercise 4

Seasoning: 55g shrimp skin, 250g sesame sauce, sesame oil 100g, 60g barbecued pork, kohlrabi 100g, 750g soy sauce, 25g Chili noodles, monosodium glutamate 15g, white vinegar 100g, 20g soda ash and chopped green onion 6544.

Practice: 1, flour mixed with alkaline water, and efforts. 2. First, roll the prepared dough into a 6-7mm thick strip dough in the roller of the rolling machine, then fold it in two layers, roll it again, spread it on your face while rolling, and roll it into a thin dough sheet with a thickness of about 4mm ... roll it out with a rolling pin respectively, and then roll the rolled dough onto a rolling pin to form a round noodle 3 with a diameter of 3-4mm. Put the pot on the fire, add water to boil, shake and cook the noodles for about 3 minutes, and then take them out when they are 80% ripe. Drain the water, put it on the chopping board, stir it with bamboo chopsticks, blow it cool (blow it with an electric fan in summer), then sprinkle with sesame oil, shake it off and mix well.

remind

First, Regan Noodles should embody the word "dry" and drain it after two times; Second, the sesame paste bought in the supermarket is very thick. It's not easy to mix directly as seasoning. Sesame paste needs to be diluted with sesame oil before use. Sesame sauce is the protagonist in the seasoning, and it is put too much; Third, the types of condiments do not have to be strictly in accordance with the information, but also can reflect personal preferences and add some ones you like.

Manufacturing fraud

1, the noodles should be an alkaline noodle with a strong taste.

2. After the noodles are cooked, break them up with chopsticks, pour sesame oil on them and cool them quickly to prevent adhesion.

3, be sure to use sesame oil to adjust sesame sauce, do not use water to adjust, water is not fragrant.