Beef noodles

Beef noodles, also known as beef noodles and beef noodles in clear soup. A local snack with a long history, affordable price and unique characteristics. Beef noodles first started in the Guangxu period of the Qing Dynasty. It was Ma Baozi, an old man from the Hui ethnic group, who pioneered beef noodles. There are many types of noodles, including "Da Kuan" which is as wide as two fingers, "Er Kuan" which is two fingers wide, "leeks" shaped like grass blades, and "Yi Wo" which are as thin as silk threads. "Silk", "buckwheat ribs" in the form of three-sided strips, etc. Visitors can choose according to their preferences.

Yiwan just holds one noodle. This noodle is not only smooth and refreshing, but also delicious in appearance. Local people describe it as one red, two green, three white, four yellow, and five clear, that is: red with chili oil, bright green coriander and garlic sprouts floating on the soup, and a few pieces of white radish mixed with red and green to appear pure white. The noodles are bright and yellow, and the beef soup is as clear as water even though it is prepared with more than a dozen kinds of seasonings. Therefore, the reputation of Ma Baozi Beef Noodles continues to this day.

Beef noodles have a history of 120 years. It has a unique flavor of "the soup is clear, the meat is fragrant, and the noodles are fine" and "one clear, two white, three red and four The pleasing color of "green" has won praise from customers at home and around the world. It was rated as one of the three major Chinese fast food by the China Cuisine Association, and has become an authentic "China's No. 1 noodle".

Beef Pan Noodles is a traditional Chinese food. It has the characteristics of "one clear, two white, three red and four green". It has a beautiful color, fragrance and is well-known throughout the country. However, beef noodles from various parts of the country are very different in color, shape and taste. The main reason is that the differences in water and soil in different places have caused great changes in the main and auxiliary ingredients of beef noodles. Therefore, most of the domestic beef noodles are very different. It is difficult for regional consumers to eat real "beef noodles". and. The main success technique of beef noodle soup is only in. Only in this way can the original taste be achieved.

Beef noodles are light, refreshing, affordable and affordable. Moreover, when stretched, it is so charming that southerners, northerners and foreign friends all find it extremely magical and unbelievable! It is not an exaggeration to regard it as a modeling performance of pasta art.

Beef noodles is a local snack and has become a regional culture. This kind of culture relies on absorbing the soil of local humanities, relying on the Gobi desert and strong ultraviolet rays, relying on cold wind and grass ash and strong alkali, relying on Islamic faith and power, relying on the nourishment and nourishment of these nutrients, and it is absolutely impossible to understand its cultural symbols. It is difficult to operate an authentic one. Beef noodles, won't even eat - lack of culture and art.

The noodle shape of beef noodles is very unique. It is emotional, humane, very accommodating and easy-going. What a person wants depends on his temperament, likes and dislikes. Boys eat "erxi" (slightly thicker), girls eat "fine", and middle-aged and elderly people prefer "leek leaves" and "capillary" (fineer); educated people and intellectuals like to eat "fine" and "Leek leaves", workers, soldiers and fierce men prefer "wide" ones or even "big width" (two fingers wide)...and. Which kind of beef noodles a person wants has been imprinted on his subconscious mind and rarely changes. People with different personalities create various shapes of beef noodles, and the various noodles shape them. Human cultivation and temperament. "Capillary" means gentleness, "Touxiao" means easy-going, "Second thin" means masculinity, "Leek leaves" give you calmness, "wide" gives you boldness, "big wide" makes people powerful and powerful... like a girl, If the old people switch to eating "Da Kuan", and if the boys or rough guys switch to eating "Mao Shi", there will definitely be a mistake.

Beef noodles are also changing. The original Ma Baozi beef noodles are famous for their "one clear (soup), two white (noodles), three green (coriander and garlic sprouts), four red (spicy seeds), and five minced (beef)". The basic style of this traditional beef noodle dish is still there, but the content has been constantly added and subtracted. The red chili oil has already covered the entire bowl, and some people want to add more, as they seem to be looking for a strong feeling. Some people desperately want garlic sprouts and coriander, as if they are eating vegetables instead of noodles, and they seem to be getting closer to green and advocating nature.

Many noodle restaurants have new varieties with "added meat". The famous "Mazilu" and "Lanqingge" have replaced the traditional diced pork noodles in clear soup with cubed meat and "high-quality beef noodles", and diners are flocking to them. , very spectacular.

The evolution of beef noodle packaging reflects the integration of beef into modern culture. Richer connotations and increasingly perfect forms, eating affordability and eating sentiment, authentic characteristics and increasing westernization, give. Beef noodles are given new life. People have noticed that more and more big black thick bowls have become "Tangshan" and "Jingdezhen", and some shops use spoons instead of wet "five-finger grabs" when adding ingredients. Increasingly, we see more and more business owners tidying up their shops to make them look bright and inviting. In the past year or two, there has been a new generation of "Jinding Beef Noodles" and its mother-child chain store. The decoration is similar to that of Western restaurants in Beijing, Guangzhou and Shenzhen. The food has also become a set meal, but the price is still relatively low. This kind of restaurant has a large glass window facing the street, making it an ideal place for young people, especially couples, to show off their chicness, eat atmosphere, atmosphere, and romance.

Special food, winning with a special regional spirit. There is no immutable style, and there are no various "characteristics". This is culture. Beef noodles are light, refreshing, affordable and affordable. Moreover, when stretched, it is very charming and charming, which makes Southerners, Orientals and foreigners all feel that it is wonderful and incredible! We regard it as a modeling performance of pasta art, and it is not an exaggeration.

Beef noodles is a local snack and has become a regional culture. This kind of culture relies on absorbing the soil of local humanities, relying on the Gobi desert and strong ultraviolet rays, relying on cold wind and grass ash and strong alkali, relying on Islamic faith and power, relying on the nourishment and nourishment of these nutrients, and it is absolutely impossible to understand its cultural symbols. It is difficult to operate an authentic one. Beef noodles, won't even eat - lack of culture and art.

Special food, winning with a special regional spirit. There is no immutable style, and there are no various "characteristics". This is culture.

Ingredients and preparation of Pan Mian

Soup

It is made by boiling beef and beef liver in old soup and adding traditional seasonings. The finished beef noodle soup must be crystal clear and have the umami flavor of beef.

Noodles

Made from fluffy flour and filtered water. The fluffy flour contains a large amount of alkali, which enhances the gluten of the noodles. The method of making beef noodles is very unique. Because the raw noodles have strong toughness, the making of beef noodles is very different from the noodles in other parts of China. The first large part of the noodle training must be completed by young and strong boys. After the dough is mixed, divide it evenly into several small doughs. When a customer calls for noodles, the whole process of making beef noodles can begin. Beef noodles are divided into several varieties with different thicknesses and widths. Customers have different requirements and the noodles are drawn in different ways. But generally speaking, the dough is rolled into a long strip first, then folded in half and pulled several times from the middle, and put into a large noodle pot. When the noodles are cooked, remove from the pot, add beef stock, and sprinkle with small pieces of beef, chili oil, coriander, and garlic sprouts. A bowl of fragrant beef noodles is completed. The process from the time the customer orders the noodles to the completion of the noodles only takes about 3 minutes, so the beef noodles are there. Very popular as a quick breakfast.

Features

A bowl of noodles is a complete noodle.

When there is less water in the pot, add more water, and when there is less meat, add more meat, so it is commonly known as "Millennium Beef Soup".

Good beef noodles should be one clear, two white, three red and four green, that is, clear soup, white noodles and radish slices, red chili oil, and green coriander and garlic sprouts