Taihe noodles, that is, Taihe mutton noodles, are a banner of pasta in northern Anhui. Because it originated in Taihe county, and it was smashed on an iron plate, its name has not changed for many years. Taihe county is small, but it is known for making all kinds of snacks.

Taihe mutton noodles

The origin of Taihe mutton noodles has never been studied. Taihe is a small town, located in the northwest corner of Anhui, which is unknown. However, there are quite a few local people who wander the rivers and lakes. After running around the country and abroad, they often sigh-living in Dalian and Toronto, spending in Shanghai and Hong Kong, eating-still have to be in Taihe! Relying on mountains to eat and relying on water to draft, there is no mountain or water here, so what can we eat? If someone laughs at you, you haven't eaten it! Noodles, mutton noodles! Taihe flat noodles have good noodles and good soup. Taihe County produces high-quality wheat. The noodles are made of refined wheat flour, which is mixed with salt and water according to the different seasons of the year, and made into dough. After repeated kneading, it is made into small noodles with a diameter of half an inch and a length of eight inches. Then it is coated with sesame oil, coded on the case and covered with clean wet towels. Moisturized dough sticks are soft and lingering, and feel like silk. When making the board, the chef arranged three small sticks on the case, pinched three heads with his left hand and three heads with his right hand, suddenly raised his head and slammed it on the case. One after another, scratching, falling, pulling and flashing, hence the name of the board. In the chef's hand, the three small noodles changed from short to long, from thick to thin, which was converted into three times. The total length was more than 5 feet, and the thickness was even, and it was like a waterfall. Pick up the cooked board, clean and smooth, crystal clear. The cook pinched some green vegetables and put them on it, then poured the boiling jujube red soup. White noodles, green leaves and red soup make people's appetite increase greatly. The production of SAO Zi is also very particular. The ingredients are fennel, pepper, cinnamon, flour paste, salt, red pepper, sheep oil and mutton. Make a pot of minced meat, and put all kinds of materials in a certain proportion and order. When making, the sheep oil is diluted and boiled first, and then the seasoning is added. The amount of sun-dried red pepper is large to highlight the spicy taste and color of SAO Zi, and mutton also accounts for a large proportion. Cut the fine mutton into square and square pieces, and then throw the mutton into the pot after the chili red color comes down. At this time, we must master the heat, in order to cook the mutton neither old nor tender, just right. After the SAO Zi is made, it is scooped into a porcelain-lined basin, cooled and solidified into a solid. It will be stored all the year round without deterioration. The noodle restaurant is scattered everywhere in the city, and diners shout at the boss before entering the door: "A big bowl! ! ! Add more spicy food, "and the boss will readily say," OK, sit inside! ! ! Sometimes I ask my boss to add an egg. The egg has been soaked in the soup on the board for a long time, and there is juice in the yolk. Before the noodles are served, the chopsticks are already in my hand. Listening to the sound of the boss slamming the board on the chopping board and smelling the fragrance of the juice floating on the board, it is already mouth-watering. Eating the board is nothing to pay attention to. The white and wide noodles (very strong) are covered with green spinach leaves and red. When a big bowl is served, stir it quickly in the noodles with chopsticks. Some people will stir it patiently and let their stomachs hang again. When they eat it, they are all like tigers and wolves. Some people hold up a big bowl with their hands halfway to drink flat soup. Some people are used to eating the noodles in the bowl first, picking up the leaves, and then drinking the soup in one gulp. Napkins are essential, even in the coldest winter, when they are sweating, they will wipe their sweat. A few simple dishes, a long pot of old wine, and a few casual jokes can lead to jubilation. The short trifles of parents and the entanglements of relatives and neighbors turn into indifferent laughter in the warm and hot soup. Take advantage of the warm energy, make a few complaints and make a few wishes. Perhaps, strangers who have never met each other will become friends who have nothing to say after coming out of the noodle restaurant. The generosity and hospitality of Taihe people are vividly reflected. When Taihe noodles are addictive, the eaters all sigh: "Taihe noodles are the king of noodles, eating Taihe noodles, and there is no noodles in the world." Oh, that sounds like an advertisement! ..... haha!

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The making of mutton noodles includes three procedures, namely, making soup, making dough and making noodles.

the production of flavored soup:

flavored soup is the key to the success or failure of noodle production, and it is also the basis for the flavor expression of mutton noodles. Select the best sheep oil, put it into the pot, add the spices in material 2, simmer for about 3 minutes, and remove it with a colander after the spices are fully flavored. Continue to heat the pot at low oil temperature, add dried red pepper to fry it to make it fragrant. When the oil color gradually turns black, put the lamb pieces that have been cut 3 cm square into it, cook it with low fire for about 3 minutes, and finally add refined salt, yellow wine, monosodium glutamate and rock sugar to make the soup. After the soup is made, add a small amount of boiling water to the pot.

Making of dough blank:

Mix the dough with superior flour and cold water, and bind the dough twice with a little salt and alkali for later use. The corn starch is packed in a cloth bag, and the mixed dough is cut into rectangular pieces about 8 cm long and 2 cm wide, then beaten with corn starch, and finally placed on an iron plate and covered with a wet cloth for later use.

Making of the board surface:

Take the prepared dough pieces one by one, roll them into pieces with a flour pin, take 1 ~ 12 dough pieces, throw them flat on the iron plate, throw them into the boiling water pot after they are broken, and put them into the prepared Chinese cabbage after the water is boiled again. Use a colander to remove the cooked noodles and vegetables, then put them in a yellow iron porcelain bowl and pour a prepared soup.