Old Beijingers eat Zhajiang Noodles. In cold weather, they pay attention to eating hot food, which is called "picking pots" (there is no water at all) In hot weather, they eat water, but the soup must be ground. According to the season with a variety of seasonal dishes, known as the "comprehensive code." In early spring, bean sprouts with pinched heads and tails, only two radish tassels with cotyledons, were poured with the remaining Laba vinegar.

In late spring, put flowers and pepper seeds in the sauce, which is called pepper sauce. The dough code is green garlic, Toona sinensis bud, pickles, mung bean mouth, radish tassel and silk (strips). In early summer, fresh garlic, blanched fresh peas, shredded cucumbers, shredded lentils and leeks are used to make noodles.

Nutritional value:

The main raw materials of fried sauce are noodles (rich in flour), pork and vegetables. Noodles are easy to digest and absorb, and have the functions of improving anemia, enhancing immunity and balancing nutrient absorption. Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese people and hyperlipidemia people should not eat more.

Refer to the above content: Baidu Encyclopedia-Squeezed Noodles (China Traditional Noodle)