Cantonese was renamed Sheng because the word "gan" was unlucky in pronunciation. Bamboo tube noodle is a kind of pasta made by traditional kneading method, which is made of noodles and wonton skin pressed with bamboo. Zhu Sheng noodle is a traditional noodle popular in Xiguan area of Guangzhou in the early days. In 1950s and 1960s, a bowl of Zhu Sheng noodles was once a great treat for Guangzhou people.
Since the late 1950s, after the mechanization of noodle technology, the production technology of bamboo noodles has changed from manual noodle making to machine-made noodle making, calendering and slicing, which has continued to this day. With pork bones and local fish and shrimp boiled for more than 3 hours, a bowl of delicious Wonton Noodles became the favorite of Lingnan people. Cantonese call this kind of noodles made by traditional methods Zhu Sheng noodles, which is an ancient method of pressing noodles and has been used for several generations.
Production requirements of bamboo strips
The bamboo pole selected for the bamboo rising surface is exquisite in workmanship and thick enough to ensure that there is a relatively large overlapping surface to replace people's hands. After kneading the dough, the master put it on the chopping board, then sat at the end of the bamboo pole and pushed it with his feet. The bamboo pole presses the dough, and the master moves while pressing, so that the dough is evenly stressed and gradually becomes an open towel. After an hour or two, the dough can be kneaded into noodles as thin as silver silk. Do not add a drop of water during rolling.
Usually, when you mix noodles, you don't add water or eggs, but use duck eggs. Noodles made of duck eggs are refreshing and full of egg flavor. Cooking and putting noodles are also very particular. When cooking noodles, you must quickly break the noodles in boiling water, then immediately scoop up a cold water and finally put it in boiling water for a little cooking.
Pay attention when you put the noodles. First add a proper amount of soup to the bowl, then put a spoon, put vegetables or wonton and other ingredients on the spoon, and finally add the cooked noodles, because only in this way will the noodles not become tasteless because they are soaked for too long.