1. When did Friedvermicelli begin to have Friedvermicelli?

is the most distinctive traditional snack in Wenzhou. Its raw materials are dried powder, eggs, cabbage, etc. No matter street snacks, food stalls, restaurants or hotels, you can see Friedvermicelli in Wenzhou.

Friedvermicelli with milk, seaweed soup, soybean milk, fish ball soup, etc. is often the choice of many Wenzhou people, which is not only suitable for men, women and children, but also dry and not greasy after eating.

In fact, the history of dried vermicelli in Wenzhou has been quite long, which can be counted as thousands of years. Back to the early Northern Song Dynasty, it was a folk dried vermicelli workshop and it was already very famous. Many farmers make and sell dried powder as their main source of income. In fact, the raw material of dried vermicelli is rice. In the past, it was ground into gouache, and then cooked, steamed, twisted and dried, and finally made into thin, tough and chewy dried vermicelli.

Today's production is basically divorced from manual production, and it is all modern production and processing. Not only can it be seen all over the country, but Wen Shang, who is doing business abroad, has taken dried vermicelli out of the country. 2. The historical story of Hutou rice noodle

In the 21st year of Qing Emperor Kangxi (1682), because Xuanye, the holy ancestor of Qing Dynasty, put down the "San Francisco Rebellion" and on his 29th birthday, the superstitious Kangxi decided to make Christmas in advance.

Kuaima sent a message to Anxi. Li Guangdi discussed with his cousin Li Guangdou and uncle Li Riyu how to add luster to the "Shengping Jiayan". At that time, Hutou Mountain was covered with high water and dangerous forests, and there were also many cottage kings. The people's lives were extremely difficult, and there was nothing to congratulate them on. When Li Guangdi was a child, he was captured by Lin Risheng, the king of Maoding Village in Yongchun, and was rescued by Buddhist monk Dehui from Dongyue Temple in Anxi County. Before returning home, Li Guangdi learned to make gouache in Dongyue Temple. At this point, it suddenly occurred to Li Guangdi that the rice noodles made by Hutou spring water have a flexible and delicate taste, so it is better to make gouache into thick strips and then dry them and take them to the DPRK, and then you can perform in public. Cousins and uncles all say it's so good, but northerners like to eat dry food, and it's hard for the imperial court to make soup dripping with water. It's recommended to bring shredded bamboo shoots and mushrooms to the lake head for frying, which will make the taste even more distinctive.

In this way, Li Guangdi turned Hutou rice noodles into a tribute. He fried shredded pork, shrimps and mushrooms, stir-fried a proper amount of meat and bone soup with rice flour, quickly lifted the pot and poured it into a porcelain plate, which turned out to be a delicious food with Quanzhou local characteristics in Kangxi Emperor's "Shengping Jiayan" for ministers, Hanlin and meritorious officials. 3. Heroes in Wenzhou help me .. I have been abroad for many years. I really want to eat Friedvermicelli in my hometown and cook dried vermicelli.

Wenzhou dried vermicelli

Wenzhou dried vermicelli has a history of nearly a thousand years. As early as the early Northern Song Dynasty, it was famous for making dried vermicelli in our city. Some farmers made a living by making dried vermicelli. The initial process of making dried vermicelli is to grind the rice into gouache with a water mill, then burn it until it is half cooked, then steam it with a mortar, and repeatedly twist it with a water reef until it is thoroughly rammed. Therefore, the dough is sticky and tough, and it is as fine as yarn after being pressed out, and it is put on the bamboo weaving to dry. Among them, Shagang in Yongjia and Yubei Village in Longgang, Cangnan, regard dried powder processing as a traditional household sideline. Nowadays, the dry powder processing adopts modern technology, and is made of high-quality rice and mountain spring water. Most dried powder production enterprises in our city have their own beautiful packaging and trademarks, completely getting rid of the previous way of selling in the streets, and now we can see dried powder products in our city on the shelves of supermarkets. The "Yu Zi Mu" brand dried powder produced by Cangnan Yuzi Rice Industry Co., Ltd. won the quality award of Zhejiang Agricultural Expo in 24 and opened up the foreign market.

Features of Wenzhou dried vermicelli:

There are many reasons why Wenzhou dried vermicelli is unique. In addition to taking the first-class white rice as the raw material (6 kilograms for every 1 kilograms of rice), the processing technology is also different from other places, such as changing the drying mill into a water mill, changing the steamed powder into boiled powder (making into large powder balls, commonly known as powder fruit, boiled in boiling water), and the water quality is good. The dried fresh powder is not directly dried, but cooked by bamboo, then tied into stickers, and then placed on the bamboo curtain.

How to eat:

Boil: Boil the water, add the vermicelli and cook for 1-2 minutes, then pick it up and put it into a bowl, and then add various seasonings such as broth, oil, salt, soy sauce, shredded pork, shrimp, mushrooms and eggs.

boiled dried vermicelli of river crab

raw materials: river crab, dried vermicelli, chives, ginger, mushrooms, vegetables and chopped green onion

practice: cut the river crab into pieces, put the dried vermicelli in a boiling water pot, shred the chives and cut the mushrooms. Add oil to the pan, add ginger, chives and saute until fragrant. Stir-fry the crabs in the river, add Shao wine and soup, add salt, pepper, monosodium glutamate, dried vermicelli and chives, and roll. Stir-fry: soak the dried vermicelli in warm water for 1-3 minutes, drain, add seasonings (shredded pork, beef, scared kernels, mushrooms, shallots, etc.), add oil and heat. When eating, you can also put spices such as pepper or mustard oil with the taste of the eater.

Friedvermicelli is divided into two types

Wenzhou Friedvermicelli and Pingyang, and Yongjia nanxi river dried Friedvermicelli.

Raw materials: half a catty of dried powder, half a catty of shredded cabbage, and 2 eggs

Ingredients: onion, chopped onion, carrot, fried vegetables, mushrooms and shredded pork

Practice:

(1) Wenzhou. Pingyang and Yongjia nanxi river are relatively fine, and they can be picked up as long as they are soaked in warm water.

(2) Add oil to the pot, fry the onions and shallots until fragrant, add eggs, shredded pork and mushrooms until cooked, then quickly stir-fry the prepared dried vermicelli and add a little salt, then add shredded cabbage and rice with monosodium glutamate, a little salt, chopped onion, fried vegetables, ham sausage and carrots, and continue to stir-fry until cooked.

Step 2: Prepare materials while cooking dried noodles. The ingredients I used today are green vegetables, half an onion, eggs, soy sauce meat and chopped green onion. To be honest, I don't like mushrooms, so I didn't soak them.

Step 3: Scramble the eggs, then stir-fry the vegetables and onions together and add a little soy sauce (never put soy sauce, the color is too heavy).

Step 4: Stir-fry the dried vermicelli from a new hot pot, then add the ingredients just fried, and then add the chopped green onion and soy sauce meat.

Step 5: Add salt, monosodium glutamate, a little sugar, sesame oil, and take out the pot! ! 4. How long is the history of Hunan halogen powder < P > The origin of rice flour is for the convenience of diet.

When the guests come, it's too slow to wash rice and cook. Rice noodles are cooked, which is convenient to cook and carry out. Rice noodles used to be considered as "high-grade food", and only festive banquets and special festivals would entertain guests with "fried rice noodles".

according to the records, the origin of the food "rice noodles" is that when the "five chaos" spread, Chinese people moved south to Fujian, Zhejiang and Jiangxi, they still ate rice strips, that is, today's rice noodles. Therefore, according to historical data, people in the north used to eat noodles, and when they went to the south to make noodles with rice, it was the origin of today's rice noodles. Today, the mainland is famous for Jiangxi, Fujian, Guangdong and Guangxi in the south of the Yangtze River. Taiwan Province area is famous for Hsinchu rice noodles.

Among them, Jiangxi rice noodles are famous at home and abroad for their unique flavor, Guilin in Guangxi is famous for its traditional cultural color "crossing the bridge rice noodles", and rice noodles in Fujian and Guangdong have a long history. Today's rice noodles have also evolved into rich varieties, diverse tastes and complete styles.

as thin as silver wire; There are even hollow rice noodles, such as Italian Tongxin rice noodles (flour products) and Tongxin rice noodles (rice products) of XXXXXX Co., Ltd.; There are instant noodles-style instant rice noodles, which can be eaten with boiling water, which is convenient and fast; There are also nutritious rice noodles; Today, rice noodles are more and more popular with people, and more and more people regard it as the staple food for breakfast and supper. 5. What can Wenzhou's intangible cultural heritage eat?

Taste the "intangible" food from all over Wenzhou and be a literate Wenzhou foodie! Features of Dengzhan Cake in Wenzhou City: Crispy skin, soft round edges, refreshing stuffing and unique flavor.

Introduction: The outer skin of Dengzhan Cake is made of rice pulp soaked in rice and soybeans, and the meat stuffing is made of shredded radish, pork leg and eggs, and fried with fresh pigs. Wenzhou jelly features: the taste is cool and smooth. Introduction: Yellow croaker glue or other fish fat is used as raw material, boiled in water, dissolved and cooled.

When eating, cut it into small pieces with a knife and season it with soy sauce, monosodium glutamate, rice vinegar, sesame oil and pepper. Features of Yonggao Fish Cake: The meat is tender, fresh but not fishy, and the toughness is good. On the basis of inheriting the traditional technology, Yonggao Fish Cake is made of fresh wild marine fish from the East China Sea with unique condiments and refined by advanced technology.

yongjia yongjia wheat cake features: the food is loose and fragile, refreshing and non-sticky. introduction: wheat cake is a famous snack in Wenzhou, and it is also the staple food of yongjia people except rice for a long time. The original ingredients of a wheat cake are: half a catty of wheat flour, an egg and a tablespoon of vegetable oil, which are stirred and kneaded thoroughly to form a concave shape and embedded with pickles, fresh meat, boiled shrimp and monosodium glutamate.

characteristics of Nanxi plain noodle: it is as fine as silver silk, white and flexible, crystal clear and smooth, and has excellent taste. After the vegetarian noodles are made, they must be exposed to the sun for a few days.

At this time, white plain noodles are hung all over the front yard and back yard of the village. The scene of flying and fluttering is very pleasing to the eye, which is called a scene of Nanxi.

history: Wenzhou people are no strangers to vegetarian noodles. It is produced in all parts of Wenzhou, but as for its excellent quality, Yongjia Nanxi plain noodles are the first one.

Nanxi plain noodles, whose finished products are often overlapped into an "8" shape, are also called "8" literally. Nanxi vegetarian noodles have a history of more than 1 years.

at the end of the southern song dynasty, when Chen Yuzhi, a national hero of Yongjia, fought against the Yuan Dynasty in the south cliff of Furong for three years, he used "white paper instead of plain noodles to hang on bamboo poles" to count off the besieged Yuan Army, which became a beautiful talk in ancient and modern times. Nanxi plain noodles are as thin as silver, white and flexible.

Residents along the Yangtze River in Nanxi always regard vegetarian noodles as the top grade in food, and often entertain guests with vegetarian noodles. In Yongjia rural areas, people used to give gifts in kind when visiting relatives and friends.

When a woman is in confinement, it's inevitable for a grandmother to bring a long basket of plain noodles overlapping into an "8" shape, commonly known as "longevity noodles" for good luck. After the success of matchmaking, the matchmaker often goes to the bride's house to drink "plain noodle soup".

The characteristics of Qingjiang Sanxian noodles in Yueqing chapter: it has enough fresh flavor, enough ingredients, thick soup and tough noodles, etc. Introduction: Qingjiang Sanxian noodles pay attention to taste, so it is very particular about the selection of ingredients and processing. In order to ensure that this bowl of noodles is fresh and fragrant, more than three kinds of seafood, such as oysters, clams, shrimps, jumping fish and clams, are usually purchased locally in Qingjiang, and the raw materials are relatively fresh, or they are cooked and sold now.

White elephant fragrant cake features: fragrant, white and sweet, waxy but not sticky, crisp and refreshing Introduction: Yueqing White Elephant fragrant cake, also known as board cake locally, was founded in the late Qing Dynasty, with a history of over 1 years, with the two most famous fragrant cakes "Gongji" and "Gongjiu". It is a famous traditional pastry in Wenzhou, with glutinous rice flour as the main material, sesame, cotton sugar and citrus cake as the auxiliary materials, and it is made by steaming.

Dajing Friedvermicelli features: fragrant and fresh, giving off a cordial peasant atmosphere. Introduction: Friedvermicelli is a special snack in Dajing Town, Yueqing. Everyone likes to eat Friedvermicelli in Yandang Mountain, but Dajing Town has the most authentic taste.

big iron pot, lard, duck eggs? Friedvermicelli, a great Jing with great achievements. Red shrimp, green celery, golden eggs.

The dried vermicelli should be fried with sufficient toughness, lard should completely penetrate into the dried vermicelli, and the fragrance of vegetables, seafood and eggs should be fully mixed together, so that it will be fragrant and fresh, giving off a cordial peasant atmosphere. Wen Cheng Wen Cheng Lamian Noodles characteristics: In fact, the taste is in Lamian Noodles, and the seasoning is just an ornament.

introduction: it has a history of hundreds of years. Its preparation method is: pour white flour into a basin or board, slowly add water, mix well, and then knead it repeatedly with both hands until it is sticky and dough.

then cut it into 1cm wide and cover it with a wet towel to prevent drying. After about 15 to 2 minutes, lift both ends of it with both hands and shake it while pulling, and you can extend it at will.

when some people stretch it to a length of nearly one meter, they are combined and re-thinned to cotton yarn, thrown into boiling soup, cooked in a little, picked up and added with seasoning accessories, and then eaten. The highest level of drinking is "flowers are half open, and wine is slightly drunk".

the highest level of eating noodles is "eat a little full, and come back next time". Wencheng dog meat features: good color and taste, with dietotherapy value. Introduction: Chop healthy dog meat into small pieces, add red wine to enhance flavor and remove flavor, and add seasonings such as Angelica sinensis, orange cake, black fungus, mushrooms, anise, etc. to cook, with good color and taste.

it has the dietotherapy value of "calming the five internal organs, nourishing the stomach, strengthening the yang, benefiting qi and strengthening the stomach". Taishun Nine-layer Cake Features: Delicious and slightly sweet, refreshing at the entrance Introduction: Nine-layer Cake, also called Nine-layer Cake, is formed by overlapping multiple layers of rice noodles, and the method is the same as that of rice noodles, that is, after steaming one layer of rice noodles, it will not be peeled off from the bottom of the pot, and another layer will continue to be steamed, and so on until it reaches the required thickness.

green tofu features: clearing away heat and toxic materials, which is a delicious food for heatstroke prevention and cooling in midsummer. It is also called Guanyin tofu. The raw material is a small woody shrub called Tofu Chai, which is mostly wild at the edge of streams and other places, and there are many bamboo pits in small villages not far from Sixi.

mainly pick and wash the leaves of Tofu Chai, and take its juice, which can be diluted with appropriate amount of water, and then add a little cool toothpaste, stir well, cover it, put it aside, wait for freezing, and add some soup as you like to eat. Taishun Pobing features: crispy skin, fresh stuffing, crispy taste, pure quality, oily but not greasy. Introduction: Pobing is the most unique flavor snack in Taishun, and it is a necessary dish for all ages at the local people's banquet.

Every household will buy some old women's cakes when giving a banquet, entertaining guests or making snacks. Women's cakes are crispy and fresh, which makes people never tire of eating them.

The method is to make pancakes with rice paste, add stuffing, roll them into barrels, then flatten them and fry them in a flat pan. Luo Yang Town Chengguan Huancheng Road, Xu Shiyue and his wife's mother-in-law cake shop is more famous.

Pingyang shunxi yellow rice cake features: fragrant, waxy and smooth. 6. The history and founder of Guilin rice noodles

Guilin rice noodles are the "board road" that Guilin people can never talk about.

Recently, with the publication of the book Guilin Rice Noodles, the board road of Guilin rice noodles has also become lively on the Internet. Some netizens selected the most popular Guilin rice noodle shop on the Internet, and the first one was the "Old Dongjiang" rice noodle shop located at the east end of Long Yin Bridge at the northern end of Shijiayuan Road.

The geographical location of "Old Dongjiang" is not superior. It is not in a crowded downtown area or a large community with many high-rise buildings, but at a traffic point at a T-junction. Without the existence of "Old Dongjiang", an authentic Guilin rice noodle shop, the traffic and people will not stop easily at this place. During the period from morning to lunch, if diners want to eat a bowl of rice noodles in the "Old Dongjiang", they must queue for more than ten or twenty minutes, unlike other rice.