The origin of bamboo noodles
Uprising noodles are noodles rolled with bamboo poles. The dough will be rolled by a big bamboo pole taller than people. People sitting on bamboo poles will repeatedly squeeze the dough. The gravity of the body will make the dough more elastic and increase the taste of the dough. Because Cantonese people like to eat and pay attention to meaning, they think the word "pole" is unlucky enough, so they deliberately changed it to "sheng", hence the name "bamboo noodles".
The history of Zhusheng noodles
Uprising noodles were popular in Guangzhou as early as the Republic of China. In the 1950s and 1960s, people in Guangzhou ate a bowl of noodles. Since the mechanization of noodle making in the late 1950s, bamboo noodles have almost disappeared. In the first part and the second part of China on the tip of the tongue, traditional noodles have won a place for southern pasta.
Production requirements of bamboo noodles
The bamboo pole selected for the bamboo surface is exquisite and thick enough to ensure that it has a relatively large coverage surface to replace human hands. After rubbing the dough, the master put the dough on the chopping board, then sat on the other end of the bamboo pole and pushed it with his feet. The bamboo pole rolls up the dough, and the master moves it while pressing the dough, so that the dough will be evenly pressed and gradually become like an open towel. After an hour or two, the dough can be kneaded into noodles as thin as silver thread. In the rolling process, no water is added. Usually, when flour is mixed, no water or eggs are added, but duck eggs are used. The flour made from duck eggs is delicious and full of the taste of eggs.
However, it is also important to cook and put noodles. When cooking noodles, you must quickly spread the noodles in a large roll of water, then immediately scoop up cold water and finally put it in a large roll of water for blanching. When putting noodles, you also need to add a proper amount of soup to the bowl first, then put a spoon, put vegetables or wonton and other ingredients on the spoon, and finally add cooked noodles, because only in this way will the noodles not become tasty because they are soaked for too long.