Oolong noodle (Japanese: ぅどん, English: udon, written in Japanese characters as: stubborn tun), also known as Oolong, is a kind of Japanese pasta. It is made of wheat, and there are special regulations on thickness and length.

There are many kinds of oolong noodles in Japan, including Inating Oolong noodles in Akita, Shui Ze Oolong noodles in Gunma, and Saitama's Kasu Oolong noodles. Basic Introduction Chinese Name: English Name of Oolong Noodle: Udon Main Ingredients: Flour, Egg Taste: Clear Flavor Japanese Name: ぅどん Cooking Method: Basic Introduction of Cooking Accessories: Beef, Cauliflower, Rapeseed Heart, Historical Origin, Name Origin, Industry Regulations, Oolong Noodle Origin, Gourmet, Gourmet History, Soup Characteristics, Others, Edible Methods. English: udon, written in Japanese characters as "stubborn", is also called Oolong noodle in Chinese mainland, Hong Kong and Macao. Oolong noodle Oolong noodle is one of the noodles with the most Japanese characteristics. It is also called the three major noodles in Japan with Japanese buckwheat noodles and green tea noodles, and is an indispensable protagonist in Japanese restaurants. Its taste is between sliced noodles and rice flour, and it is soft, and with carefully prepared soup, it becomes a delicious pasta. It is a thick white noodle (4 mm ~ 6 mm in diameter) made by mixing salt and water into flour. Add hot soup in winter and cool it in summer. Cool oolong noodles can be eaten with a thick sauce called "noodle seasoning juice". The most classic Japanese oolong noodle method is inseparable from beef and broth. The noodles are smooth and soft, and the sauce soup is rich. Therefore, if you go to Japan, you must try a bowl of beef oolong noodles from Kagawa Prefecture. Oolong noodles have zero trans fatty acids and contain many high-quality carbohydrates. You can taste different flavors by mixing different condiments, soups and seasonings. Sometimes, Undaria pinnatifida, tempura and shallots are added to the noodles to eat together. In Xian Yi, Japanese people, old and young, Udon is a very common food whether eating at home or out. Historical Origin Japan has always had a lack of wheat cultivation and pasta culture. Today's Japanese pasta culture is influenced by China and the West, and Oolong noodle is produced by the introduction of Tang Dynasty pasta into Japan. According to the oral legend in Xiangchuan County, Konghai (master of dharma dissemination, 774-835 AD) was brought back from the Tang Dynasty to make noodles, which saved the local poor in Zanqi. Because there is little rain in Seto Inland Sea, it is difficult to grow rice and teach it to Zanqi people. It is generally believed that this is the prototype of Zanqi Udon. Originated from the fruits of the Tang Dynasty (i.e., cakes from the Tang Dynasty) which had flourished in Nara era-sakubei, hakutaku (Chinese phonetic) and konton. Sakubei)- a long, thin and crossed fried cake made by kneading flour and rice flour. The seventh day of the lunar calendar will be eaten in the ceremony of expelling malaria. The system of asking for cakes has developed into Su Mian, Wudao Udon and Inating Udon. Hakutaku)- Pastry that is kneaded with flour and cut into rope or dough. It has evolved into today's houtou. Konton)- Flour filled with meat stuffing, or cooked or steamed cakes. Evolved into jiaozi or wonton today. The name comes from Udon. The pronunciation of Undonn is changed from unn-donn, and "Udon" is often written as "ぅどん" in Japanese, but it is often written as two other Chinese characters in the more famous time-honored brands: ? (wen) tun. According to the industry regulations, in the current Japanese agricultural specifications (JAS), the cross-sectional diameter of the round surface should be above 1.7 mm, and the width of the corner surface should be above 1.7 mm as "oolong noodles", and the following ones should be "Japanese cold noodles" (1.2~1.7 mm in width and 1.~2. mm in thickness) to distinguish them. In addition, there is a clear difference between "fine oolong noodles" and "Japanese cold noodles" in the common concept in society. The origin of oolong noodles Fujian Youxi folk researchers spent 25 years trying to solve the mystery of Japanese oolong noodles. Our reporter Pan Xiang called oolong noodles, buckwheat noodles and green tea noodles as the three major Japanese noodles, and oolong noodles are even more called Japan's "national noodles". If someone said that Oolong noodles originated in China and Youxi, Fujian, how would the Japanese feel? Are Youxi people bragging? Or is it true? "Oolong noodles really originated from Youxi, where we call sliced noodles, commonly known as' big noodles'." Fu Shuhua, a folk researcher in Youxi, Fujian, said that he is not a "Smecta" and that everything he said is well-founded. In order to explore the relationship between Japanese oolong noodles and Youxi noodles, Fu Shuhua has spent 25 years. In November 1988, Fu Shuhua, who had just arrived in Japan, studied in Shinjuku japanese language school. In a Japanese class, when the teacher introduced the local cultural customs, Fu Shuhua put forward the view that oolong noodles originated from Youxi. "I remember very clearly that the teacher asked us to compose words. She said that if we were hungry, what would the Japanese eat? Some students said that we could eat sushi, and some students said that we could eat rice balls. I said that we could eat oolong noodles, and told the teacher that oolong noodles were also available in my hometown of Youxi, Fujian, China." The following scene is still fresh in Fu Shuhua's memory. "Japanese teachers and classmates from other countries didn't say anything, but China compatriots smiled and said that I was bragging. Where can I find Japanese noodles in China?" This made Fu Shuhua very depressed. "It's obviously the same thing. The Japanese didn't say anything, but the China people themselves are always not confident." After returning to China, Fu Shuhua founded Dongfang Ichiro Food Model Company, and the first food model he made was a large bowl of "Youxi noodles". "I want Chinese people to get to know the big picture, and don't forget all the things of our ancestors after going out." Every important exhibition, Fu Shuhua will bring this bowl of models to the exhibition. "As soon as many people see that this thing is very realistic and imaginative, they will come to take photos with this bowl of noodles. I am also taking pictures next to it. There have been thousands of them over the years." In Fu Shuhua's mind, Japanese people can make a bowl of noodles a household name. Why can't such a good traditional skill in China be carried forward? "Now many people in society are thinking about how to innovate, which is very impetuous. I just want to find those lost traditions and restore their previous glory." Fu Shuhua said that this is his "Chinese dream". Japanese TV station specially sent people to "find noodles" in Kaiyuan Temple in Fuzhou. If it is said that in Shinjuku, Japan, Fu Shuhua only vaguely feels that there are many similarities in taste and production technology between Japanese oolong noodles and Youxi noodles, then the arrival of Japanese Kawahara Hiroshi and Imai Keio deepened Fu Shuhua's judgment on this matter. "The two of them are technical consultants hired by Dongfang Ichiro Food Model Company from Japan. Once I took them to visit Youxi, my hometown. At noon, my hometown entertained them with noodles. I didn't say anything, but they exclaimed,' How can China eat oolong noodles in the countryside?' " Fu Shuhua asked two technical consultants to observe the whole process of making the noodles in detail, and both Japanese said that the noodles and Japanese oolong noodles were almost exactly the same. "Kawahara Hiroshi told me that the Japanese all know that Kagawa Prefecture is the hometown of Oolong Noodles. According to legend, the Japanese air and sea master brought it back to Japan from China in the Tang Dynasty, but the source has not been found yet." This makes the complex of "Youxi section" that has been lingering in Fu Shuhua's mind for more than 2 years surface again. Fu Shuhua, who is predestined friends with Buddhism, is no stranger when he hears the name Konghai, because he knows that there is a bronze statue of Konghai in Kaiyuan Temple in Fuzhou. Japanese monk Konghai was born in 774 AD and died in 835 AD. In 84 AD, he was sent by Japan to study Buddhism in the Tang Dynasty. When he returned to Japan, he brought back a large number of Buddhist classics. Inspired by the spelling principle of Sanskrit letters, he invented Japanese alphabet Hiragana and created Japanese characters, becoming the greatest Buddhist master in heian period, Japan. Another thing that Master Kong Hai brought back to Japan was flour. Fu Shuhua and Kawahara Hiroshi came to Kaiyuan Temple in Fuzhou, and a mage named Lingyuan told them that Master Kong Hai came to China with Japanese envoys to the Tang Dynasty, and was caught in a typhoon in the East China Sea. Kong Hai and his envoy Kuhara's boat drifted on the sea for 34 days, and finally landed in Chi 'an Village, Xiapu County. More than 13 people on board were rescued by local villagers. Because all the customs seals were lost, Kong Hai and others had to wait at Kaiyuan Temple in Fuzhou. "He lived in Kaiyuan Temple for more than two months." Master Lingyuan told Fu Shuhua that Japanese friends often sent delegations to visit Kaiyuan Temple. Last week, there was a group of more than 5 people. Many Japanese tourists also learned about the living and eating habits of the Tang Dynasty, including noodles. Japanese! Looking for noodles! What the hell is going on here? In order to find out all this, Fu Shuhua decided to go to Kagawa Prefecture in Japan in person. Japanese academic circles have explored the mystery of the life experience of oolong noodles for 3 years. "In Japan, as long as Xiangchuan County is mentioned, everyone's first reaction is oolong noodles, just like when Shaxian County is mentioned in China, it is associated with Shaxian snacks." In July 213, Fu Shuhua flew to this hometown of oolong noodles and lived there for one month. The administrative division of Japan is one capital, one government, two houses and forty-three counties. The "county" corresponds to the domestic administrative level of "province", and Zanqi is the ancient name of Xiangchuan County, which is a city within its jurisdiction. Visiting Huisheng is the vice president of Zanqi Oolong Noodles Research Association in Xiangchuan County. Since the president, Mr. Makoto, is over 7 years old, most of the affairs of the seminar are handled by the visit of an oolong noodle enterprise. Fu Shuhua went to Xiangchuan and paid a special visit to Huisheng. "He told me that the oolong noodles are definitely from China! But they haven't found the same noodles yet. " Visiting Fu Shuhua said, Nagano Sakaguchi, an assistant professor at Osaka Yunyi University, once retraced the route of China, an air master, logged in from Chian Town, Xiapu, Fujian Province, and passed through Fuzhou, Hangzhou, Suzhou, Yangzhou, Kaifeng, Luoyang, Xi 'an and Hanguguan. Zanqi Oolong Noodles Research Association sent people to China to look for Oolong noodles several times in the past 3 years, including a special trip to Kaiyuan, Fuzhou. "The Japanese have always believed that the origin of oolong noodles is most likely from the north of China. They have been searching in the north for many years and found cold noodles similar to oolong noodles, but the cold noodles are too thin, and the diameter of the round surface of oolong noodles should be above 1.7 mm, and the width of the corner surface should be above 1.7 mm, so the cold noodles in China may be the source of' fine oolong noodles' and' Japanese cold noodles', but not the source of oolong noodles." Fu Shuhua said that he was very excited when he visited Youxi's sliced noodles, because the original name of Oolong noodles in Japan is "sliced noodles", and the way to eat soup in winter and cold salad in summer is exactly the same as Youxi's sliced noodles, and it is also very similar in appearance. Fu Shuhua's trip to Japan has also made new discoveries. The current abbot of Shantong Temple in Xiangchuan County, founded by Master Kong Hai, once wrote an article, thinking that the source of oolong noodles is likely to appear in the south of China. Oolong noodles, called oolong noodles in Japanese, may have originated from Youxi Paipai Han in Wulong River, so why did the section of Youxi spread to Japan? Fu Shuhua specially visited Zhang Qixing, a researcher of Youxi County Records Office. Zhang Lao said that Youxi County was founded in the 29th year of Tang Kaiyuan (AD 741) and belonged to Fuzhou. At that time, many people in Youxi cut trees along the Minjiang River and fished wood ashore in Fuzhou for trading, which was likely to have contact with Master Kong Hai. "I've been thinking, why is the island next to the Wulong River in Fuzhou called Youxizhou? Is it because Youxi people are named after fishing for wood here? In Japanese, Udon just means Oolong. Could it be related to the Oolong River? Could it be that Master Kong Hai ate this noodle on the Wulong River, so he went back to Japan and named it Oolong Noodles? " Fu Shuhua remembers that when he was a child, his hometown people often washed their faces in the river, and then picked them up and added chopped green onion and soy sauce to eat them. This eating habit was very suitable for businessmen who cut trees along the river in the Tang Dynasty. Zhang Qixing also revealed to Fu Shuhua that the genuine "Youxi County Records" during the Chongzhen period is now in the Library of Congress of Japan, while China has only a copy, which suggests that Youxi and Japan had an unusual origin in those years. "The Japanese official statement is that Oolong noodles have a history of at least 3 years. Could it be that Master Kong Hai spread the concept of Youxi noodles to Japan, and then some Japanese brought back the technology of the whole noodles during the Chongzhen period?" Faced with this series of conjectures, Fu Shuhua can only explain it through further investigation and study. "I am now collecting tools used to make sliced noodles. The more I collect them, the more I find that they are exactly the same as the traditional Japanese oolong noodles." To Fu Shuhua's relief, more and more cultural celebrities have begun to pay attention to his research. You Jiarui, Dean of Lixue College, also wrote an inscription for him: "Japanese oolong noodles originated from Youxi, China." On August 25, 213, Kagawa Zanqi Oolong Noodles Research Association sent him a letter: "You came to visit Oolong Noodles in the hot weather a few days ago, and the pictures you provided aroused great interest of the president of the Ministry. If possible, please provide us with more information." Gourmet Gourmet History is generally believed to have spread from China to Japan in the Middle Ages. There is a saying that it was not a quilt cover at first, but a dessert wrapped in honey. "Tuntun" is a Japanese word, originally written as "chaos". It first appeared in the book "Edo's Second Place" at the end of Heian, but in the 18th century, Yi Shi Zhenzhang in the Edo era thought that it should be a dumpling-like food made of flour with stuffing, and its volume was six clouds: "Wonton is cloudy and warm, and wheat flour is used as dumplings, stuffing and cooking." Clouds are chaotic, and the words are turned round and round without any reason. Because the circle is unprovoked, it is also named after the word chaos. Because it is food, it is changed to the word beside Sanshui. Because of hot cooking and eating, the words are heated and the clouds are also awkward ... The clouds in this world are also cut, not the ancient wonton. " The Edo period was separated from the end of heian period in that year, and there was also a barrier of more than 6 years. His inference may be well-founded, or it may be just a family statement. Zhen Zhang of Yi Shi thinks that Tun is "cutting wheat", that is, "cutting noodles", and its source is "water-induced cakes" in the Southern and Northern Dynasties (or earlier Han Dynasty) in China. Tuntun was probably shaped in the 16th century at the end of Muromachi era. At the beginning, it formed two basic forms of Japanese noodles together with Suomian (or writing plain noodles): "Tuntun", which is now translated as "Oolong noodles", is a kind of thick noodles. Unlike Suomian (plain noodles), it is usually used as hot soup noodles. At first, it was mostly made by monks. According to the oral legend in Xiangchuan County, Oolong noodles were brought back from the Tang Dynasty by Konghai, a master of Buddhism. Because there was little rain in the inland sea of Seto, it was difficult to grow rice and pass it on to the people. The popularity of oolong noodles in Japan was probably after the mid-Edo period. There are two reasons: one is the development of urban catering industry, and the other is the popularity of soy sauce. The prosperity of various food stalls in the Edo era greatly promoted the popularization of oolong noodles, and later it was extended from the city to the countryside and became one of the daily diets of Japanese people. Soup with characteristics of oolong noodles is just soy sauce soup in China. In fact, there is so-called "juice" in it, that is, soup made from seafood, but it is generally oily and has many forms