Deng's Beef Brisket's soup base is simmered with real ingredients, which is considered the originator of Xiangyang's Beef Brisket Noodles, and it is open 24 hours a day to conquer the hunger at different times of the day. High-quality beef, top-quality fine noodles. It collects the essence of bone broth with unique ingredients and applies the secret process of pure-flavored Chinese herbs to make the soup flavorful and fragrant for several meters, so that people can stop smelling it. Deng's Beef Brisket has been around for more years than I can count. Now the store moved to a bridge under the head, and the store expanded to two large floor area. Can supply more love beef noodle partners together **** meal!

Wang Fatty Noodle House

Wang Fatty Noodle House is not unfamiliar to many people in Xiangyang. It is located at the intersection of a street of gourmet food, occupying a geographical advantage. The noodle shop has eight transparent sides and a clean dining environment. The noodle soup is made of authentic butter, and even the most common noodles with seaweed and tofu never cut corners. When you first taste the noodles, you can't feel the greasiness at all, but when you enter the mouth, you will find that the flavor of butter permeates between your lips and teeth. The noodle is big enough and strong enough, the flavor is spicy and numbing enough, and it's open 24 hours a day. Whether you are rushing to work in the morning, or wandering around in the evening, call for a bowl, less than two minutes a bowl of colorful and attractive noodles can appear in your eyes, the flavor that comes out of the aroma with a spicy flavor, absolutely let a person can not hold.

Wangfu Noodle House

When it comes to noodle houses in Xiangcheng, the Wangfu Noodle House at the intersection of the Green Shadow Wall on South Street has long been famous. The restaurant has been in operation for many years and is located in the right place at the right time, adjacent to Xiangyang's famous tourist attractions, the Xiangwang Mansion and the Green Shadow Wall. Beef noodles with crispy red oil on the body, meat rotten flavor is particularly attractive; tofu noodles with fragrant soybean, stewed out of the feeling, slightly light; mixed sauce noodles dry but not zha mouth, sauce sauce, such as mixing noodles. The most can not miss is the yellow wine and soybean milk, yellow wine is refreshing, soybean milk seems to be the original grinding, you can also drink the dregs. Because the Wangfu's noodle house is heavy in flavor, neutralize it without being overly salty.

Peigong Barbecue

When it comes to barbecue restaurants in People's Square, Xiangyang's foodies will think of Peigong Barbecue. This is a barbecue restaurant that has been open for more than ten years. From the beginning of the stalls, to the current environment of the well-decorated, from the good food to the good environment to eat well, a qualitative sublimation. In the warm colors of the light, neat red western set of chairs, let eat barbecue also become a little elegant. According to strong foodie testimony, mutton and lotus root roasted particularly delicious, mutton is very authentic. Fried pork, is to be recommended in particular, the taste of sweet and spicy, a very unique kind of flavor, eat up will not feel tired.

Small pay barbecue

The most pleasant enjoyment of life, no better than eating barbecue, drink some small beer, and two or three friends, tell each other, in the People's Square, Latin American Walking Street, small pay barbecue can enjoy. Xiaopai Barbecue is a traditional barbecue with a sense of age, mainly specializing in barbecue, Chinese dishes, Teochew casserole congee, a variety of snacks and beverages. Here you can not only eat the classic barbecue, but also creative Chinese cuisine delicious. Western-style sofa area, literary and elegant, is a good environment for chatting, you can kibitz with friends, and then with some skewers, some scallops and then some special Chaozhou casserole congee with some roasted slices of steamed buns, a delicious journey was born.

Chaotianmen Hot Pot

Chaotianmen Hot Pot's spicy pot base is made of high-quality chili peppers and sesame peppers, and the authentic chili peppers make Chaotianmen Hot Pot more spicy and flavorful! Chaotianmen's soup base and mushroom soup base are made with secret soup base and various mushrooms for seasoning and freshness, so you can feel the freshness and purity of the soup alone.

Kuanbanban Bench Old Stove Hot Pot

Kuanbanban Bench Old Stove Hot Pot store environment has a strong sense of Chongqing's age style and characteristic dialect, authentic nine-court hot pot, the extension of the old Chongqing hot pot traditional technology, with fresh soup, beautiful material with A variety of Chinese herbs refined base, health, one-time! The most delicious ingredients, no longer need to fly to eat Chongqing hot pot.

Li Er Fresh Fish Village

Li Er Fresh Fish Village uses live fish from the Han River, which can be seen outside the window, so that diners can eat fresh fish with confidence. The retro mahogany tables and chairs are neatly organized, and the hall is separated by a wooden screen resembling fish scales, giving it a sense of space.

Lao Chef's Head Donkey Meat King

Lao Chef's Head Donkey Meat King is an authentic donkey hot pot restaurant that serves fresh, unsauced donkey meat in a "red broth" ("红汤"??) that includes dried chili peppers, peppercorns, peppers and other ingredients. That is, with dried chili peppers, peppercorns, mash juice, bean paste modification can get rid of the odor), donkey meat cut into large thin slices, hot pot hot food, fresh and delicious! In addition to fresh meat and flavorful donkey meat, there are also donkey blood and other series.

Huangjihuang three-juice casserole

Delicious recommendation: stewed bullfrog! Bullfrogs are super, full of a thick layer, the sauce seeped into the meat, with the fresh flavor of the bullfrog itself, the mouth smooth and meticulous, a big feast! Compared to stewed fish dishes, chicken wings and beef stewed together looks more attractive, "meat lovers" is difficult to resist. However, Hongjihuang has to be honest, when choosing a meat casserole, it is best to combine it with a fish and seafood casserole, especially recommended for fish, so that you don't get tired of eating all the meat.

Spicy home private kitchen

Spicy home shrimp one against the outside of three, shrimp is very large and very fresh. The food is mainly spicy, heavy flavor, taste is very good, it is worth trying

Seoul stewed fresh Hui

Seoul stewed chicken thighs pot, chicken thighs are very fresh, as if it is marinated, stewed chicken thighs Q elastic and smooth. There is also yellow beef pot, the beef is also the good kind of beef, eat simply addictive!

Pin Shangpin three-juice casserole

The squid tasted fresh, big, chewy and Q-bouncy, and with the flavor of the sauce, the taste was great. In addition, the flavor of the bullfrog is also very good, in addition to bullfrog legs meat a lot and strong, there will be bullfrog skin, both the smoothness of the fish skin, but also a hint of toughness, slippery, into the mouth after a kind of eating where to eat the feeling of complementary Immediately surged to the heart, collagen burst.

Kimcho Hat Korean barbecue restaurant

Beef and mutton and pork are a few things that Kimcho Hat must order, the meat is very fresh, the development is not too much, the flavor is just good enough to eat the meat itself, and then order a steamed bun slice of child with stinky tofu, incense!

Sea Taste

The Sea Taste is a true taste of the sea, seafood is very rich, and abalone can eat. The interior decoration and aquarium-like, next to the aquarium actually has a small shark! Eat, watch and play, absolutely enjoyable, but the price is slightly higher accordingly!

8090 buffet restaurant

Quaint Chinese style decoration is very flavorful, very sense of age! Three flavors of pots and pans, you can have three flavors at the same time on Oh! To meet the needs of a variety of flavors, is also very good!

Jiangnan self-service barbecue

The dishes are rich, self-service barbecue-based, covering seafood, Chinese stir-fry, cold dishes, fruits, beverages, drinks and other types of alcohol, and a variety of coarse grains, can be nutritional collocation. Drinks and wine oh! Brightly colored jellies served in small wine glasses are also good! Good service attitude, the waiter often come over to change the paper in the baking dish!

Baidu barbecue rice cake hot pot

Baidu barbecue, the world's first bar culture barbecue theme restaurant, in the world of barbecue restaurant, it is also unique.

Tristan's Western Restaurant

The steak is tender and has a great flavor! Snacks are also good, elegant environment, cost-effective. Located in North Street, while eating western food, while looking at the ancient architecture, very much a kind of time and space shuttle feeling!

Hawker Jia Clan

Nothing else to say! Childhood memories! In the western food is still not hot, a lot of small friends western food first time to dedicate to his family!

Half Autumn Hill West Restaurant

As the earliest western restaurant in Wanda, Half Autumn Hill has always been the first place in the queue of Wanda eating. Each variety of his family has a signature dish that meets the consumer's tastes, to meet the public taste has been standing. Recommended double-pepper chicken rice, half-autumn mountain classic cowboy steak (mainly more), fruit pizza, Thai king fried rice, back to the pot of beef, pot rice, kimchi beef hot pot, fruit salad. His specialty afternoon tea is also good.

Ah Xiang rice noodles

Crystal clear rice noodles held in red oil in the fragrance, snowdrops stars, bean curd smooth and tender, ear wire crispy and refreshing, hot and fresh intestines, glutinous spicy flavor swings back to the bowel, spicy and fresh incense suddenly filled the internal organs, drink a mouthful of soup, sweating slightly percolating! Favorite spicy flavor!

Sisters potato noodles

affordable, rich flavor, taste very good oh! Many places can be found in his small store. The most favorite sour and spicy three fresh flavor potato noodles, sour and spicy, excellent taste.

When it comes to Xiangyang food, how can you go wrong with a bowl of beef noodles?

I was in Xiangyang for a while, and my understanding of the city began with a bowl of beef noodles.

It was a short period of time, but it was an important turning point in my life.

The year 2000 was one of the darkest times of my life. Due to a serious skin disease, I had a very low self-esteem, and I quit high school, returned home, didn't go out and didn't dare to see people, and I was depressed enough to want to leave this world.

At that time, my second sister and second brother-in-law opened a tailor's store in Xiangyang (which was still called Xiangfan at that time) and customized clothes for people.

When I was about to seek the extreme, I received a phone call from my second sister, who said that she asked me to go over there to play, to take a break, and also to see the world.

The next day, I went to the Tianmen Bus Station and boarded a long-distance bus to Xiangfan.

The first time I visited Xiangfan was when I was a student at the University of Hong Kong.

At that time, the road conditions were very poor, the bus passed through Shayang, Yicheng, all the way to Xiangfan bumpy four or five hours. Then I took a bus to a place called Tuan Shan.

It was a small town on the side of the national highway, belonging to the Xiangfan Hi-tech Zone, which was still an undeveloped area, and the built-up area of the town was very small, even worse than the town of my hometown.

The buildings along the national highway are full of small hotels with eye-catching signboards that provide meals and resting places for passing coach drivers, and are said to have special services.

Turning the corner from a T-shaped intersection, you enter the town's street, which was the only main road other than the national highway at that time. My second sister and their tailor store was on this street, and next door to the tailor store was a noodle shop.

After resting for a while, my brother-in-law brought me a bowl of noodles.

I remember that the bowl was very big, and the noodles were full, and the portion was very large. The red oil soup soaked noodles, and bean sprouts, a few slices of beef, sprinkled with green onions, cilantro, the color combination is very beautiful, looks very attractive look. But when I picked up the chopsticks and took a bite I realized that this bowl of noodles is not simple.

First of all, it is spicy, very spicy! I've never eaten anything so spicy before, even though I've eaten spicy food in my hometown. But spicy, the flavor is very good, bean sprouts crisp, beef strong, eat my face is red, mouth full of fire, can only eat while instigating, with iced drinks to the mouth to cool down. A bowl of noodles, ate half an hour, to the end is sweaty, that red oil soup anyway is a mouthful did not dare to try.

Perhaps the stomach is not adapted to, not a moment I began to stomach, ran to the town's only open-air public **** toilet, a meal turned over, the needle pricked fire like feeling, is inexpressibly sour!

That afternoon, I saw the owner of the noodle shop boil red oil, a large piece of white candle-like butter into the pot to melt, and then poured into the full of red chili peppers, has been the oil boiled into red, chili pepper color and spicy all into the oil, which is a bowl of noodles in the soul.

During my time in Xiangfan, my sister and brother-in-law took me to see the old city of Xiangyang, where I climbed up the old brick walls, and then took a boat ride across the Hanjiang River, where the wide turquoise river, reflecting the old walls and modern buildings, was so refreshing that it is still fresh in my mind.

In fact, my second sister had the best of intentions. She told me to go to Xiangyang in the hope that I would follow my brother-in-law to learn the trade, and later have a foothold in society, or at least be able to support my own skills. But at that time I was still obsessed and refused to learn.

Then the tailor store business is not good, they closed the store, the three of us went to Dongguan to join the eldest brother-in-law as a team leader in a garment factory. In the end, I got into the business.

Time is like a prism, twenty years have passed, and I have been in this business for twenty years. Although I did not do much achievement, but I can rely on this craft to marry a wife and children, to support the family. The first thing I'd like to say is that I don't think I'm going to be able to do that, but I think I'm going to be able to do it!

The trip to Xiangfan changed my fate! The impression of Xiangfan (now Xiangyang), in addition to the ancient city walls and the Han River, I am afraid that the bowl of hot beef noodles is not!

In China, the saying that food is the way of the world has been passed down to this day, which proves the status of food in our eyes, and it is for this reason that every place has some specialties, and Xiangyang is naturally no exception.

Below, follow the steps of Jianshijun to take a look at those unforgettable Xiangyang dishes.

1, sand meat

Sand meat is a traditional sweet dish in Xiangyang. It is made from pork, sandwiched between slices of meat and steamed until soft and sweet. The dish is white and red, sweet and glutinous, fat but not greasy, and is most popular with the elderly.

2. King Kong Crisp

It is a specialty snack of Xiangfan with a history of more than 200 years. The main ingredients of Jin Gang Crisp are flour, sugar, sesame oil and a small amount of soda ash.

3. Xiangyang Bao Mian

Bao Mian is a traditional local snack, and there is a proverb that says, "Eating Bao Mian on the first day of the first month is the first meal.

4, night pot oil tea

The oil tea production method is simple, but the flavor to pay attention to. First, the flour warm fire wonderful incense, slightly yellow, after the mutton oil or butter, pepper, edamame, onions, ginger, salt, etc. into the right amount, add water to cook into a paste can be.

5. Sour Paste Noodles

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

6. Xiangyang Big Head Vegetable

Xiangyang Big Head Vegetable, one of the four most famous pickles in China, was created by Zhuge Liang when he lived in Longzhong, Xiangyang, and is known as Zhuge Vegetable and Kongming Vegetable.

7, Xiangyang Yicheng plate eel

Yicheng cuisine is numerous, plate eel called the most long-standing. Yicheng plate eel meat tender and fresh flavor, eat the crispy delicious, unforgettable, nutritional value is far better than the cut open after stir fry stew, is a former king of Chu to do a "palace dishes".

8, Yicheng plate duck

Yicheng plate duck, the use of ancient snails, fish, shrimp, rice-based ducks of the year, with a unique ingredient will be 3-4 pounds of adult duck fattening, Li killed, dehairing, refining, styling, sun drying and frost erosion, vacuum preservation technology, such as more than two dozen processing procedures processed into.

9, Xiangyang three inlaid plate

Three inlaid plate is a traditional dish in Xiangyang City, Hubei Province, with pig liver, pork ribs, pig brain as the ingredients, focusing on deep-fried purple mustard, deep-fried pork ribs, deep-fried brain bubble of the strength of the three dishes in a fare.

10, Xiangyang tangled hoof

In the domestic fame, is a traditional dish. Practice is, the pig's hoof meat with a variety of spices marinated for a few days, wrapped tightly with fine twine in the ventilation to blow dry, a few days after the removal of the boiled can be.

Of course it is beef noodles, a few days do not eat all want very much, beef noodles with yellow wine is really beautiful.

1, Xiangyang Beef Noodle, a bridge head Chen family and Deng family, many foreign friends to go to card.

2, Chang Han Road fried noodles, only do in the morning, to ten o'clock on the door. The queue is quite long every morning.

3, lotus root rib soup, the first to eat or in the Dingzhong Street inside the Road, now seems to be unable to find.

4, Dingzhong Street, a street of marinade, marinade duck neck duck intestines, duck wings, duck head, lotus root and seaweed. Previously, every time three or four o'clock walk that time, the flavor ... super attractive. Now a lot of stores have been transferred or changed, as if only two or three.

5, Dingzhong Street inside the Road Zi Li, cattle mixed. In the past, when I went back to Guangzhou, my colleague asked me to help him bring a few pounds of frozen deli beef mince, and then heat it up and mix it with noodles, saying that it's the same as eating at home.

6, pot helmet, in the Dingzhong Street and Jiefang Road junction there, crispy and delicious. A five or six dollars, quite delicious.

Xiangyang beef noodles.

Xiangyang special beef noodles, beef noodles, butter noodles is Xiangyang people's favorite breakfast, it is characterized by this a spicy two hemp three fresh, delicious flavor, long aftertaste, long time to eat not tired. Many Xiangyang people feel tasteless in their mouths and lose their appetites if they don't eat buttered noodles for three or two days. Beef noodles are easy to make: put the noodles into the pot after the water boils, fish them out after boiling, and add sesame oil to cool them. When eating, a handful of handfuls into the hitchhiker's spoon, into the boiling water bubbling hot, and then add the boiled beef, beef, spicy and other condiments can be. When you eat the beef noodles, you can drink a bowl of Xiangyang yellow wine or Xiangbei soybean milk, which is cozy and comfortable.

Chinese name

Xiangyang beef noodles

Foreign name

Xiangyang beef noodles

Classification

鄂菜

Taste

One spicy, two numbness, three freshness, tasty flavor, long aftertaste, long time eaten, not tired, not greasy

The main ingredients <

Beef or beef noodles, alkaline noodles, big bone soup, soybean oil, butter, chili peppers, dried red chili peppers

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Launching of the bidding for the heritage of the old practice

Characteristics

The most important thing about Xiangyang Beef Noodles and Xiangyang Beef Noodles is that: firstly, it is fragrant, secondly, it is thick in flavor, and thirdly, it is having a aftertaste. The oil should be fragrant and the beef should be delicious. The ingredients under the flour noodles boil red oil, marinated beef, beef. The biggest secret of Xiangyang Beef Noodle is the Chinese medicine brine package, and the most crucial is the soup. Xiangyang's beef noodles are different from Lanzhou's beef noodles and Shanghai's local beef noodles; Xiangyang's beef noodles (beef noodles) are filled with a layer of beef (beef), which makes outsiders lament how the meat is like no money. Eat the product is the noodles, noodles are shelved alkali, alkali amount of moderate, no bitterness, only through the noodle aroma; the night before the preparation of the noodles, over the water, put the oil, mixing, spread in a large bamboo dustpan; the next day, early in the morning, set up two large pots, a pot of white broth, is boiled water, gulp gulp gulp bubbles, vapor, white mist, rising, another pot is red broth, is the owner of the early morning got up in the dark with the beef oil beef, put the spices, chili peppers Boiled out, floating on the top of the red hot oil, floating green garlic cloves, motionless. When the noodle eaters come, they call out for two noodles and a bowl of yellow wine. The boss picks up a ball of noodles, throws it into a long-handled bamboo strainer, grabs a handful of crunchy mung bean sprouts, sinks them into the rolling white soup, and shakes them a few times without panicking. The boss's gesture is very nice, wrist up and down upside down, but the arm does not undulate, every half a minute, a small arm, bamboo strainer in the air in a small arc, the noodles fell steadily in the bowl, and then blended with red soup, love to eat spicy people, the boss to give you more than a spoonful of chili oil, finished Qiqi end to the table; if you go to Xiangyang, enjoy the Jing Jingzhuang, pregnant with Longzhong's ancient, then don't forget to savor the Xiangyang's beef noodle.

Starting the application for heritage

On the morning of February 16, 2015, the launching ceremony of Xiangyang Beef Noodle Application for National Intangible Cultural Heritage was held in Phoenix Wenyue Hotel. As one of the three major business cards of Xiangyang city, beef noodle is expected to go out of Xiangyang and Hubei to the world in the future.

Tracing the history of Xiangyang beef noodle, it has a long history and is full of the essence of Chinese food culture. The old Xiangyang beef noodles were first introduced in the first year of the Kangxi reign of the Qing Dynasty (1662 AD), and have a history of more than 300 years. Successive generations of Xiangyang people have inherited and developed the skills of their ancestors, and Old Xiangyang Beef Noodle has maintained its unique flavor.

The reputation of Old Xiangyang Beef Noodle has endured for a long time, and even though Old Xiangyang Beef Noodle has had many celebrities visit and taste it or tribute it to the hall of elegance, Xianggufang Beef Noodle has always been the crystallization of ancestral craftsmanship originating from the private sector, which is irreplaceable, and has always appeared in the people's restaurants more often than not as the delicacies of the common people's dietary culture. The wheel of history has brought this good noodle from more than three hundred years ago to us, and it has been passed down through several generations, always maintaining the traditional flavor. The flavor of three hundred years ago is reflected in the wisdom of the centuries-old Xiangyang Beef Noodle, which is the essence of Chinese food culture.

In the process of inheritance and development, Xiangyang Beef Noodle faced the same embarrassing situation as other local specialties and traditional foods, sticking to the Xiangyang area, it was difficult to find a direction for the development of Beef Noodle, and so it was left to the people of Xiangyang to survive as a breakfast in a small way.

Xianggufang Beef Noodle was born in response to this trend. It inherits and excavates the traditional flavor of Xiangyang beef noodle, examines the raw materials and ingredients, and serves the classic and authentic old Xiangyang flavor beef noodle for Xiangyang people. And hope to declare into the national intangible cultural heritage, the inheritance is not only the traditional flavor diet, the inheritance is Xiangyang city culture.

Xiangyang City, Xiangcheng District Culture and Sports Bureau said, Xiangyang beef noodle heritage activities organized by the very good, has agreed to this activity, and in the level of the report, and strive to Xianggufang old Xiangyang beef noodle heritage success, Xiangyang beef noodle to the country.

The old Xiangyang Beef Noodles

Xiangyang Beef Noodles is a famous dish with a world reputation. The ingredients used are high-quality beef, top-quality fine noodles, pure flavored Chinese herbs, with a reddish color, fatty but not greasy meat, and fragrant soup. Xiangyang Beef Noodle is divided into two series: Beef Noodle and Beef Noodle. There are many locally famous beef noodle restaurants in Xiangyang.

Hot beef with tasty soup, with strong alkaline noodles sprinkled with cilantro, scallions with red oil ...... In Xiangyang, from five-star hotels down to the eateries in the streets and alleys, you can eat beef noodles. Beef noodles are not only delicious, but also y rooted in Xiangyang's food culture --

We made a special trip to this noodle store in the evening. The restaurant is clean, elegant and full of customers. As we waited for our seats, we looked around, and the decor was simple and rustic, with a nostalgic feel. When we are seated, a bowl of steaming beef noodles served up, can not help but eat, really delicious, the noodle tenderness moderate, the soup is fragrant and thick but not cloudy, the meat is full of juicy, melt in the mouth. This bowl of beef noodles, in the memory of the fragrance.

Practice

Main ingredients: 500 grams of soybean oil, 50 grams of scallions, 25 grams of ginger, 20 grams of soy sauce, 15 grams of cooking wine, 25 grams of sugar, 5 grams of pepper

Accessories: 5 grams of chili oil, 5 grams of dry red pepper, 5 grams of monosodium glutamate (MSG), beef broth 750 ml, 20 grams of refined salt

1, the beef was converted into two neat blocks; scallions peeled; cleaned. Split and cut into segments; ginger cut into slices; dry red pepper wash, remove the handle, seeds, cut into 1 cm long section; sesame seeds roasted and fried.

2, beef with scallions, ginger slices, salt, cooking wine marinade for 1 hour, boiling water on high heat on the cage steamed, removed to cool, cut into 4 cm long, 1 cm wide strip.

3, the frying pan is hot, put soybean oil, burn 50 percent hot, put the beef strip, fry dry water, fish out, oil control.

4, put 75 grams of soybean oil in the pot, hot, put the pepper, fried batter fish out, discarded. The oil is a little cooler, into the dry red pepper fried into purple-black, add green onions, ginger fried, into the beef broth, add soy sauce, monosodium glutamate, beef strips, with a medium fire will be thickening the juice, the juice when the end of the pouring of chili oil

Breakfast, Xiangyang Beef Noodles, Yicheng Fried Noodles, Zaoyang Sour Plasma Noodles. For lunch, Yicheng fried chicken, and for dinner, Yicheng prawns with bone marrow. Night snacks, barbecue next to the Drum Tower, Nanzhang station near the barbecue, Zaoyang has a location, are good, mid-night dinner with some stone flower wine, the estuary has not been, do not mess with the comment.

Xiangyang Beef Noodle in the beef fishy flavor is very strong

Xiangyang's delicious is of course beef noodles, I've been to Xiangyang once, the most famous is also beef noodles, but also particularly memorable to me.