Hot Dry Noodles is a specialty Han Chinese snack in Wuhan. It is one of the five most famous noodles in China, and is a characteristic early snack in Wuhan. The noodles are thin and sinewy, yellow and oily in color, and delicious in taste. Mixed with sesame oil, sesame sauce, five-spice pickles and other ingredients, it is even more unique. Wuhan hot dry noodles are the most popular. Wuhan hot dry noodles are famous all over the country and the world. Whether it is to come to Han to participate in conferences or travel people will try to taste Wuhan's famous food - hot noodles, even outside the work or study in Wuhan after returning to Han, the first stop can not wait to go to the hot noodle restaurant to quench their thirst, it can be seen that Wuhan hot noodle is very popular with the people. Now Wuhan hot dry noodles have formed an industrialized production, so that Wuhan famous food to the world.

Hot dry noodles are different from cold noodles, but also different from soup noodles, noodles cooked beforehand, cold and oil, and then drizzled with sesame sauce, sesame oil, vinegar, chili oil and other seasonings made to suit individual tastes of the sauce, adding a variety of flavors to eat the noodles smooth and sinewy, the sauce is rich and tasty, so that people's appetites increased greatly.

There is a lot to be said for eating hot dry noodles. The first choice to do Wuhan hot dry noodles store should be standardized, the cook should be authentic; raw materials should be authentic; seasonings should be top quality; side dishes should be natural. In addition, according to each person's preference, those who like spicy can add chili red oil, and there are also pickled vegetables, dried radish, pickled bean curd, etc. for choice, with cilantro can also be added. Before eating, the noodles should be mixed well in the heat, and the sesame sauce is all pasted on the surface, like ants on a tree. At this point and then eat, it is extraordinarily fragrant, great flavor. Eat hot noodles is best to brew a bowl of eggnog or to a bag of milk or a cup of soybean milk, while eating and drinking. If you eat without drinking, your mouth will feel dry, and you won't be able to eat the best flavor of hot noodles.

There is a story about the origin of hot noodles: in the early 1930s, a food vendor named Li Bao on Changdi Street in Hankou made his living by selling cold noodles and soup noodles in the area of Guandi Temple. One day, the weather was unusually hot, a lot of leftover noodles were not sold out, he was afraid of rancidity and deterioration of noodles, so he boiled and drained the leftover noodles, and hung them to dry on the board. By accident, he knocked over the oil pot on the counter and splashed sesame oil on the noodles. Seeing this, Li Bao had no choice but to mix the noodles with oil and put them back out to dry. The next morning, Li Bao will be mixed with oil cooked noodles in boiling water, slightly hot, fished up and drained into the bowl, and then add the seasoning used to sell cold noodles, make a steaming, fragrant. Later, a peer named Cai Mingwei, business is very honest, and very good at brainstorming. In order to speed up shipments, through repeated trials, he finally figured out a set of "dusting noodles" process --- that is, first boil the noodles seven or eight mature, and then quickly cooled down and evenly smeared with oil, so that the sale of noodles, the shipment will be faster. Once Cai Mingwei saw a sesame oil workshop on Changdi Street, and saw that after they extracted sesame oil from sesame seeds, the sesame paste was left unused and fragrant, so he had an idea; why not add the sesame paste to the noodles and try it out? So Cai Mingwei bought some sesame sauce from the owner of the hemp oil workshop and went home. Also after many repeated trials, he felt satisfied, people around him said it was delicious, and that's when he was full of confidence to launch his new product on the street. Hot dry noodles ---- the Wuhan people's favorite snack was born. (At this time, Cai Mingwei named this noodle "sesame noodles" until 1950 when the business registration is officially called "hot dry noodles")

Wuhan hot dry noodles practice: first prepared lye water (there are specialty stores); 2. spicy radish or five-spice radish into dices;

Wuhan hot dry noodles practice: first prepared lye water (there are specialty stores); 2. Dice the radish;

3. Make a paste of sesame paste with sesame oil, add the right amount of soy sauce and salt, and mix well;

4. Shake the noodles, put them into a pot of boiling water, cook them until they are 80% cooked, and drain them;

5. Spread the noodles on a larger flat plate, drizzle them with sesame oil, and blow them with an electric fan to cool them down to prevent them from sticking together;

6. Before you eat them, dry the cooled noodles in boiling water.

6. Before eating, the cooled noodles are quickly scalded in boiling water, drained into a bowl, and the sesame sauce and diced radish are added to the noodles, sprinkled with green onions or cilantro, and mixed well. Knife-shaved noodles, also known as "chipped noodles", in the "Vegetarianism" contains "chipped noodles: noodles and hard, must be kneaded, the more kneaded, the better, make a long block in the palm of your hand, with a fast knife to cut thin thin slices, into the boiling water out of the boiler, with soup or brine pouring food, very interesting."

Knife-shaved noodles for China's five famous noodle dishes, the main reason for this is the knife skills and techniques to cut the noodles is attractive, the gluten of the noodle and the sense of bite and enough to eat after a long time. The production of knife-shaved noodles pay special attention to peeling and flying, that is, peeling the noodles to be fast, peeling down the noodles such as small fish rolled into the pot, and the size of the noodles is consistent, outside the tendon and inside the soft, smooth and have a sense of bite.

Knife-shaved noodles from Shanxi Taiyuan area, so far there have been hundreds of years of history, the legend is that during the Yuan Dynasty, in order to prevent Han rebellion, and the people's metal all confiscated, and the provisions of ten households a knife to take turns to use, there is an old man went to the neighbors to pick up the knife ready to go home to cut noodles, the results of the knife has been taken away, the old man had to go home, just out of the door, was a piece of something touched the foot, look down, is a thin piece of small Iron, so pick up and put into his pocket, back home, because the noodle pot of water has boiled, and no knife to cut, suddenly he thought of a piece of iron, will take the iron to the old lady, the old lady took a look at the old lady, whining, said: "How to cut the noodles of such a thin small piece of iron?" The old man said angrily, "If you can't cut it, you can chop it!" This chopping word out, reminded the old lady, had to put the noodles in the left hand, the right hand to take a small piece of iron, standing in the boiling water of the pot, the noodles chopped into the boiling water, boiled, fished out, poured with marinade can be eaten. This method of chopping noodles has been handed down in Jinzhong area until after the Ming Dynasty when it has been improved many times and become a famous noodle dish.

The traditional way of making knife-shaved noodles is to hold the noodles in one hand and the knife in the other, and shave them into boiling water. This kind of peeling skills pay attention to is "the knife does not leave the face, the face does not leave the knife, the hand eye line, a prong after a prong, flat knife is flat strip, curved knife is pronged strip", so in Shanxi there is a limerick "a leaf falling pot a leaf floating, a leaf from the face and out of the knife, silverfish fell into the water turning the white waves, the willow leaves ride the wind down the tree a little bit. " Visible knife-shaved noodles in addition to full of mouth, but also full of eyes.

Knife-shaved noodles dough to be hard, kneading to be enough, repeated rubbing until the dough is smooth, and then rolled into the shape of a strip, to use the hand to hold. There are two kinds of knives for cutting the noodles, a slightly curved blade for cutting the noodles and a curved flat blade for cutting the ribbed noodles. At the same time, there are also tips for cooking noodles, the Shanxi proverb says "the first pot of dumplings, two pots of noodles", the first pot of noodles is a clear soup noodles, two pots of noodles is more delicious, cooking time should be high heat to maintain the tenderness of the noodles and slippery texture.

Knife-shaved noodles in addition to the face of the United States, more important is the pot after the toppings (including a brine class, fried sauce class, frying class, cold and blanch soup class), marinade and a combination of side dishes will be changed with the seasons, depending on the time of year and food, very careful, for example, in the fall and winter season is popular with steamed lamb, tomato and egg marinade or fried sauce. When and where did Yifu Noodle, also known as "Yi Fu Noodle" or "Yi Fu Noodle", originate? There are various legends from Guangdong, Fujian, Suzhou, and the palace, and it is really hard to conclude where it originated. But by the historical records, the more specific statement is by the Qianlong calligraphy, Yangzhou governor Yibingshou's family cook created, and thus named Yifu noodles.

Yifu noodles have a history of more than 200 years, with each region developing its own style, but the basic approach is the same. It is a deep-fried egg noodle that has spread around the world as a result of widespread popularization and improvement. There are also articles praising Ifu-myeon as the world's earliest instant noodle, the "ancestor" of instant noodles, kimchi noodles, and instant noodles, and that it was the overseas Chinese in Japan who created today's instant noodle by being inspired by the Ifu-myeon method. Ippu noodles are boiled and then fried with egg noodles, which can be stored and then boiled in water to be eaten when you are hungry, which does have its convenient features.

In fact, the practice of Yifu noodles was early in the Ming Dynasty, "Song's health department", then called "Suo noodles": "with the noodle mixing salt water for a small dose, lying in oil, wrapped in the frame and gradually move, the frame holes dropping long thin strands. First boiled in water to remove the salt, and then made of finely chopped soup to boil, dry, gradually used." Simply put, that is, with flour and salt water mixing and kneading evenly, and then pulled into small pieces smeared with oil, will be placed in the hole of the dough press (river fishing machine, a little bit like the rice moss eye machine), so that the surface leakage and the long strip, after boiling in addition to salty and seasoning, and finally take out the noodles to dry in the sun to store and slowly used. When analyzed carefully, this is exactly the characteristic of "instant noodles". Thus, Chinese instant noodles have a history of at least 400 years. Fish noodles, also known as pick tip, is popular in Shanxi folk a kind of boiled noodles, is the soft dough with the dial way to make, because the shape of the noodle like the "fish" like the head tip belly round, so it is called fish, but also because of the two ends of the tip, also known as pick tip.

The long history of fish-pulling noodles was recorded in the middle of the Yuan Dynasty: yam-pulling fish (white flour, soybean flour and cooked yam stirred well with a spoon into boiling soup). There is also the phrase "Linglong pak choi," which means "to pak choi fish.

Rolling fish in the folk with sorghum flour, buckwheat flour, soybean flour, mung bean flour, corn flour and other mixed production, most of the flour as raw materials. Rubbing fish is hand-rolled into fish-like pasta and named, is the Shanxi folk often noodles, in addition to rural areas, urban and rural noodle halls and snack stalls are also sold.

There are not many records about the production of rubbing fish, only in the book "Shanxi noodle food" recorded eight kinds of noodles, namely, rubbing strips of noodles, rolled noodles, boiled fish fish, noodles rubbing fish, dry fried noodles, pumpkin stewed fish, burned mutton stewed fish, potatoes stewed noodle fish, and make the rubbing of fish in Shanxi noodle food occupies a place.

The raw materials used in fish rubbing are flour, buckwheat, wheat, sorghum, corn and other grains, etc., and its shape has a long round bar, threaded shape, the middle of the middle wide and flat at both ends of the tip of the thin shape, etc., and its cooked and eaten with cooking, steaming, stewing, braising, frying, stir-frying, etc., is a very favorite kind of noodle food. It is a favorite noodle dish. It is made of various ingredients and mixed with dough. The flavor is sweet, smooth and rich.

The broth of lo mein, to select good mushrooms, shrimp, pork, squid, bamboo shoots, yellow cauliflower, spices flatfish, sandworms and coriander, leeks, bean sprouts, pepper, salsa, garlic, shredded egg and so on. The soup for seasoning lo mein is preferably bone broth or meat broth. Specially selected mushrooms, pork and other ingredients are poured into the soup and boiled through, then groundnut flour is added to thicken the soup, and some rock sugar, salt and monosodium glutamate (MSG) are added to increase the sweet and smooth taste. The noodles are long, thin and thin, with fresh and fragrant smell, red oil floating on the surface, sour and spicy soup, tough and refreshing, which is suitable for both young and old people. There are two kinds of noodles: meat noodles and vegetarian noodles, with meat noodles being the most popular. There are dozens of varieties, characterized by thin, sinewy, light, wang, sour, spicy, fragrant and so on, and the taste is soft and smooth, among which Qishan Shame Noodle enjoys the most popularity.

§How to Make Noodles§ Ingredients: 150g lean pork, half a green onion, 2 green onions, as much as you like, ? tbsp cooking wine, ? tbsp soy sauce, ? tbsp wet cornstarch

How to make it:

1. Shred the lean pork and mix with the seasoning to marinate for 10 minutes, then soak the shredded green onions for 20 minutes in water to remove any salty flavors. Cut the scallions.

2. Stir-fry the shredded pork in 3 tablespoons of oil, then stir-fry the shredded pork with the mustard greens.

3. Boil half a pot of water and cook the noodles.

4. Put the seasoning into the noodle bowl, fill it with noodles, spread a little bit of fried shredded pork and sprinkle a little chopped green onion on it.

Small tips: squash has the old squash and tender squash two kinds, the old squash more salty more fragrant, so to soak through the water and then fried, tender squash is relatively salty, washed directly into the same fried can be, but should not be re-seasoned, so as not to be too salty. The soup is white and thick, with drops of pearls, rich in nutrients and refreshingly tasty.

Dongtai fish noodle soup is so delicious, it is no wonder that the local people often say, "Eat a bowl, want three years".

Legend has it that during the Qianlong period, Dongtai had a noodle shop owner, and one night, he found a new noodle stall on the street and went to buy a bowl. When he took a look at it, he saw that the noodle soup was thick and snowy white. After a while, a film formed on the surface of the bowl. He tasted a mouthful, fresh and fragrant, than their own store I do not know how many times stronger. The owner's heart was moved, so he asked the stall owner about it. It turned out that the stall owner is actually from the palace of the royal chef. Because once did not burn the soup well, was expelled from the palace. Have no choice but to pick a stall, wandering around, to make a living. When the owner heard about it, he thought to himself that this was actually an imperial dish, no wonder it was so delicious. So he hurriedly invited the stall owner to the store, and he took charge of the kitchen. From then on, all the noodles in the store were made with the fish soup prepared by the royal chef, and the customers who tasted it had nothing but good things to say about it. So the word spread, and the shop became famous in all towns and villages. The "fish soup noodles" became a famous specialty of Dongtai.

Dongtai Fish Noodle Soup not only tastes delicious, but also has a good health effect, can moisten the spleen and stomach, fill the deficiency of intestinal treatment. Regular consumption can strengthen the body. This is because the Dongtai fish soup noodles in the soup, choose the wild crucian carp, eel bone, pig bone and other raw materials, with high protein, low fat and rich in active calcium and various amino acids. After eating, it is not hot, not dry mouth, rich in nutrients, in line with the contemporary people's pursuit of dietary regimen. It is often said in folklore that "eating a bowl of noodles in fish soup is better than the old man's life". Main ingredients: sheep bones (sheep spine leg bone for the best), lamb leg meat, vermicelli, cauliflower, cilantro, shredded tofu, seaweed (or choose fungus), quail eggs, flour

Accessories: star anise, daikon, grass berries, fennel, salt, monosodium glutamate (MSG), sesame oil (the South said "sesame oil")

Practice:

(1), simmering stock, the soup, the soup is rich and nutritious, in line with the contemporary pursuit of dietary fiber. >(a), simmering soup, boiled meat

1. Mutton cut into large pieces, mutton and mutton bones washed with water, soaked in water for about 1 hour, fished out, rinsed.

2. star anise, daikon, grass nuts, fennel together with gauze wrapped, made of seasoning bag.

3. pot filled with water, lamb and sheep bones into the large fire boil, skimmed off the foam, into the seasoning bag, turn the heat to simmer for 2-3 hours, simmer until the lamb is soft and rotten, fish out the seasoning bag, add salt to taste, and wait for the cool standby.

(2), the production of billet

1. flour, add a small spoon of salt, mix well, slowly add water, knead into a soft dough, covered with plastic wrap to wake up 20 minutes. Then knead for another 10 minutes and cover with plastic wrap and let rise for 20 minutes. Repeat 3-4 times.

2. Shape the dough into a long, thick strip, divide into portions, roll out each portion into a rectangular sheet about 1 cm thick, spread salad oil on the sheet, cover with plastic wrap, and let rise for 20 minutes.

(3) Prepare the ingredients

1. Soften the vermicelli in water.

2. cilantro wash, cut into pieces

3. cauliflower and fungus soften, the fungus into small pieces.

4. soak the kelp and wash, cut into julienne strips.

5. Boil quail eggs and peel them.

6. Lamb sliced.

(4), the above processes are completed, you can stretch the noodles, cooking

1. pot into the simmering mutton soup, boiled, then put the mutton slices, cauliflower, fungus, seaweed, tofu shredded, stir well.

2. Turn the pot on again and start stretching the noodles. Take a piece of pasta, pinch the ends with both hands and gently stretch it out to a width of about 1 cm, then add it to the pot. Repeat the process until all the noodles are stretched. When the pot boils, add the vermicelli and season with salt. When the noodles are cooked, serve with sweet garlic and chili sauce. Ingredients: 500g beef, 500g noodles, 250g baby bok choy, 10 cups water, 4 green onions, 2 slices ginger, 8 cloves garlic, 4 star anise, 1 chili pepper; 1 cup soy sauce, 6 cups water, 1 tablespoon wine, 1 tablespoon chili bean paste, a little sesame oil.

Practice:

1. beef cleaned and cut into pieces, blanch to remove blood.

2. Start a frying pan, sauté shallots, ginger, scallions, star anise, chili peppers, beef, add 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine, 1 tbsp. of spicy bean paste, and cook over medium heat for about 1 hour.

3. Boil the water, cook the noodles and pull out, then scald the baby bok choy.

4. Put a little sesame oil, chopped green onion and beef broth in a bowl and add noodles, bok choy and beef. Ingredients: 200 grams of noodles, 400 grams of pork stuffing, 100 grams of Brussels sprouts, 25 grams of minced scallions, 10 grams of minced ginger, 10 grams of minced garlic, 1.5 grams of chili pepper, 10 grams of sesame seed paste, 1 heart of greens, a little parsley.

Seasoning: dark soy sauce, soy sauce, cooking wine, rice vinegar, stock, pepper, lard, sesame oil.

Practice:

1. When the pot is hot, pour in the pork filling and stir fry.

2. lard onion, ginger, garlic burst incense, and then into the chili noodles, sprouts, minced meat stir-fry, add wine, soy sauce, soy sauce, rice vinegar, point a little soup, out of the pot into the sesame sauce, pepper stir-fry.

3. Boil water in the pot to cook the noodles, fish into a bowl. The vegetables are blanched and ready to be used.