Bamboo noodles are a traditional delicacy in Guangdong Province, my country.

Bamboo Sheng Noodles is a specialty snack in Guangzhou City, Guangdong Province. It belongs to Cantonese cuisine. It was renamed "Sheng" to avoid taboo in Cantonese because the pronunciation of the word "gan" is unlucky. Zhusheng noodles are a kind of pasta that uses traditional methods to knead and knead the noodles, and uses Zhusheng (Damao bamboo pole) to press the noodles and wonton skins.

Bamboo noodles have been popular in the Xiguan area of ??Guangzhou since the Republic of China. In the 1950s and 1960s, a bowl of bamboo noodles was once a delicacy for Guangzhou people.

Since the mechanization of the noodle process in the late 1950s, the bamboo noodle production process has changed from manual noodle making to machine kneading, rolling and cutting, and has continued. The old traditional noodles that have earned a place for southern noodles in the second episode of the first part of "A Bite of China".

Dish Features

The characteristic of bamboo noodles is that there is less alkaline water, or even no alkaline water. The biggest difficulty is that it is still smooth and chewy without adding alkaline water. This is the secret of using bamboo poles to knead noodles.

There are two ways to make Zhusheng noodles. One is whole egg noodles, which are mixed with duck eggs without adding a drop of water. The noodles are smooth and tough and have a strong egg flavor; the other is half-egg noodles. Egg noodles are made with duck eggs and a certain proportion of water. The noodles are smooth, delicious and delicate in texture. The soup that goes with the noodles is also very important. It uses pork bones, earth fish, shrimp roe and ancestral secret ingredients and simmers it for more than 3 hours to get enough heat.

The bamboo pole selected for the bamboo riser is very particular. It must be thick enough to ensure that it has a relatively large pressing surface and can replace human hands. After the master kneads the dough, he puts the dough on the chopping board, then sits on the end of the bamboo pole and kicks it with his feet. The bamboo pole crushes the dough. The master has to move it while pressing so that the dough can be evenly stressed and gradually become doughy. into a spread towel.

After an hour or two, the dough can be kneaded into thin noodles as thin as silver threads. During the rolling process, not a drop of water is added. Usually when making noodles, neither water nor eggs are added, but duck eggs are used. The noodles made with duck eggs are refreshing and full of egg flavor.

Reference for the above content: Baidu Encyclopedia-Bamboo Noodles