In the ordinary study, work, life, we must have read prose, right? Prose is a kind of expression of the author's true feelings, writing style flexible narrative literary genre. Then the question comes, how can we complete an excellent essay? Here is what I have organized for you Zhenjiang pot noodle prose, welcome to read, I hope you can like it.

Zhenjiang pot noodle prose Part 1

Speaking of Zhenjiang, naturally think of Zhenjiang pot noodle, Zhenjiang pot noodle, but all people who have been to Zhenjiang, know that Zhenjiang has three strange, one of them is a strange is the "noodle pot cooking pot". Some people may ask: how can you cook a pot lid in a noodle pot? Legend has it that:

Qianlong sixteen years (1751) years, the Qianlong Emperor for the first time in Jiangnan, along the ancient Canal south by the Xijindu disembarkation, with an entourage of eunuchs, all the way to Zhenjiang to find the most famous sister-in-law of the Zhang family noodle store to sit down. Move quickly, do things quickly, and polite, dignified posture of the Zhang sister-in-law and is on the tea and hand hot towels. Qianlong's entourage passed down the word: "To eat Zhenjiang noodles!" I don't know whether it was because Qianlong came early, or Mrs. Zhang got up late, after the order was passed down, the noodles were not yet ready. Zhenjiang pot noodle noodles is jumping noodles, the so-called "jumping noodles", is the kneaded noodles on the board, by the operator sitting on one end of the bamboo bar, the other end is fixed on the board, both up and down upside down jumping, and like dance, like acrobatics, repeatedly extruded into a thin noodle skin, with a knife to cut into noodles, this kind of noodle pores, marinade is easy to taste, eat in the mouth! Chewy and strong, unique flavor. Mrs. Zhang urged her husband, who was still jumping over the noodles, "Hurry up, hurry up!" The husband stared blankly, "I'm just doing the same thing as usual, aren't I?" Then, Mrs. Zhang quickly ladled water into the pot and lit a fire in the stove. But it seemed like everything was getting slower this day. The more urgent, the harder the water is to boil; the more urgent, the harder the noodles are to jump well. The attendant came in and urged ...... Zhang's wife to hurry her husband to cut the noodles, and added more firewood to the stove herself. Soon, the water in the pot boiled, and the husband's noodles were cut. At this time, the attendant again came in to urge, Zhang's wife is grabbing a handful of noodles to the pot to put, while talking back to the side quickly cover the lid, busy, the soup cans of the small lid put into the noodle pot, in the water fluttering. Before Mrs. Zhang put the ingredients, the water in the pot boiled again and turned upward, about to overflow out of the pot. When Mrs. Zhang saw this, she quickly scooped up two spoonfuls of warm water from the soup can and poured it over, and the pot of noodles calmed down. As soon as the water boiled again, Mrs. Zhang used a small bamboo cage and long chopsticks to fish the noodles into a bowl. When she was about to serve them, the attendant already took them with one hand. Mrs. Zhang, who had been busy for a while, leaned out of the door to listen to the customer's reaction, and heard the man picking up the bowl and eating it, saying repeatedly, "It tastes good, it tastes good, it's not rotten but not hard, and it's fragrant and refreshing!" Sister-in-law Zhang was about to turn around and then go to the pot below, which is dressed in civilian clothes Qianlong actually paced in, Qianlong saw the scene with a cry of alarm: "ah, how do you put the lid on the pot in the noodle pot to cook up?!" This call, Zhang sister-in-law realized that their hands and feet in a mess, all of a sudden will be soup cans on the small pot lid wrong as a big pot lid, even the pot lid put down to the noodle pot still do not know. At that moment, her husband came over and said, "All the customers outside said that today's noodles tasted especially good, did you add any good ingredients?" Sister-in-law Zhang pointed to the small pot cover and said, "I'm afraid it's because of the pot cover inside the noodle pot, right?" Qianlong patronized the Zhenjiang restaurant even said two good taste of the story spread, since then, Zhenjiang's pot noodle fame, the streets and alleys are large and small pot noodle store.

Listened to the origin of Zhenjiang pot noodles, have not eaten friends is not already salivating? The thought of Emperor Qianlong, the couple who cooked the noodles, and those who enjoyed the food is not in your mind? The first time I ate pot noodles, I also ran to this legend, and all I could think of was a TV series I watched when I was a kid, "The Story of Qianlong" in the Qianlong, such a valiant emperor, so suave and sentimental man, even he was full of praise for the noodles, not to mention that we mortals? ------- Zhenjiang Pot Noodle is also very diverse, there are sausage, duck liver, eel, shredded meat and so on and so forth; Zhenjiang Pot Noodle is soft and hard, suitable for both young and old, and the unique unique noodle soup, with Zhenjiang vinegar, the flavor can not really be described. In particular, although Zhenjiang pot noodles are delicious, but the price is also very affordable oh, is the real people can afford to eat good noodles. Every time I eat pot noodle, I will be in that floating lid, steaming cauldron side stop for a while, I remember when I was small, our family stove on the use of wooden lid, but never asked my father that wooden lid is made with which kind of tree, and in the eat Zhenjiang pot noodle, once, I can not help but ask the master in the noodle shop, the master pointed to the lid, said with a smile: the lid ah, but also! I really have to keep it a secret! Oh, but in my repeated questions, he told me, the original pot of small pot cover is made of pine, pine wood is not only light and there is a light fragrance, coupled with Zhenjiang pot noodle unique ingredients, out of the noodle, it really is a word "absolute"!

Some people may ask: Zhenjiang pot noodles must be Zhenjiang to eat? In fact, it's not. With the popularity of Zhenjiang pot noodle greatly increased, many foreign tourists can not resist the temptation of pot noodle, surprisingly, this kind of food learned in the hands of the spread of the motherland. But I still like to eat pot noodles in Zhenjiang, there is a kind of authentic Jiangnan flavor!

Zhenjiang pot noodle essay 2

Being in the capital, the main food, is the fried noodles and noodles with brine. In the provinces traveled, seen and tasted, felt and praised the noodles are difficult to count. Tai'an tofu noodles, Pingyao knife-shaved noodles, Zhengzhou chow mein, Rao Yang Jinshi miscellaneous noodles, Hangzhou slice of Sichuan noodles, Kunshan Ao Zao noodles, Chengdu dan dan noodles, Yanji cold noodles, Wuhan hot dry noodles, Kunming over the bridge rice noodle ...... or broth is bright, thick and tasty; or sweet and spicy to relieve the greasiness, a big feast; or highlight the knife work, thick and thin, or due to the delicate, can't bear to stick! ......

In my spare time, I have combed through dozens of cities' specialty noodles, and I suddenly felt that one of them is really hard to describe. This noodle, in terms of colorful, it is difficult to compare with the noodles with marinade. In terms of taste bud stimulation, how to beat Dan Dan noodles! On the less water, more solid, overflowing spicy hot, especially in front of the hot dry noodles inferior ...... I tried to use "seniority" to set the ranking of this noodle, the result is even more disappointing. 3,000 years ago, the Zhou Dynasty's "ritual noodles" (court ceremonies). "(Noodles eaten at court ceremonies. This noodle is a great example of a "ritual noodle" from the Zhou Dynasty (Shaanxi oil-pulled noodles). Compared to this, I'm afraid this noodle, not even a thousand generations of descendants. However, it is precisely this bowl of noodles, but also remind me of the taste of life, let me remember a city.

This is the Zhenjiang Pot Noodles in front of the Jinshan Tower, in the city gardens, and on the banks of the millennium Jindu.

Zhenjiang is the most touched ancient city in Jiangnan in my decades of writing career. Since 1994 and Zhenjiang encounter so far, I "ten down Zhenjiang", still not enough. I am ashamed to say. Years of round trip in a hurry, did not savor the flavor of the pot noodle, did not interpret the cultural soul of the pot noodle.

Until 2016, the rainy autumn morning; until I heard that Zhenjiang has more than 1,000 pot noodle stores, annual marketing revenue to "billion" show, until the leadership of the Municipal Tourism Commission deliberately led me to the "thousand years of the ancient ferry" -- the Xijindu ferry, where the ancient pot noodle shop has a lot of food and drink, and the city's tourism industry.

The first time I've ever seen a restaurant in the world, I've seen a restaurant in the world, I've seen a restaurant in the world.

A noodle shop, the name more "experience" two words, there is a dynamic. When you enter the threshold, the appetizing aroma looms large. A spacious area, the four walls to "illustrate" the form of recounting the past and present life of the pot noodle ...... antique carved beams and painted pillars, deep and soothing background music, there is a sense of read heaven and earth of the leisurely feeling. The most eye-catching place is the "jump" in the "four greats" of pot noodles. But see the chef sitting steadily at one end of a thick bamboo tube, the other end is and a good ball of noodles, with the bracket rhythmic sound, the chef up and down, to lift the form of light, the ball of wet noodles pressed like a rock. This viewpoint leads me to think far away. Thousands of years ago, the meeting of the Northern Song lyricists, from the Xijindu dock into the river, riding a flat boat, meet the waves, shake the bamboo sculls, to the center of the river to pick the world's first spring - the Zhongling Spring to make tea. This scene reminds me of the following. A flat boat on the Dongpo priest, bamboo tube rack on the noodle shop chef, although the identity is different, how similar the situation! All are in a transcendent manner, through the arduous process. The former through the bamboo sculls, wooden boats to hit the waves, splashing out a few points of confidence, the latter through the bamboo tube, bracket ups and downs, harvesting a result. This, perhaps, is the Zhenjiang people inherited that dashing?

The most exquisite pot noodle, when it comes to the "four best" of the "water". "Pouring" in many parts of the country after the noodles into the bowl, is undoubtedly a surprise. Because, a bowl of noodles aesthetic and taste, topping is the key word. However, both confusing and long aftertaste of noodle toppings, but also pot cover noodles!

Looking at the dozens of varieties of pot noodles, I was suddenly at a loss for words. In terms of the main ingredient, this noodle, after a long time of "pressure jumping", although as thin as a hair, but tough. However, if you look deeper into the flavor of pot noodles, the elasticity of the noodles is only one of the reasons for the "side attack". This makes me think of the writing style of the master poets - "meaning penetrates, explicitly and implicitly, like mist, like rain and like wind", just like Zhang Hu, who was waiting to be ferried to Xijindu at night during the Tang Dynasty. The old man gazed at the river, waving his pen and chanting, on the surface, is concerned about the tide down the river at night, two or three starbursts, in fact, the focus, but in the sails of the Guazhou tomorrow.

Both chewy texture, but also a long flavor, is the flag of the pot noodle.

Typically, noodle restaurants have a maximum of two or three toppings, either in soup or thick marinade. But the toppings of pot noodles are not only as many as the stars, but also flexible according to the needs of the guests. The chef stands at the side of the stove where the boiling water rotates and small pot lids float between, operating a bamboo funnel for cooking the toppings, which contains all kinds of toppings, all of which are Zhenjiang's local specialties, including river fish, pork, liver, tripe, beef, cashews, eel, shredded pork, veggies, pork ribs, fresh bamboo shoots, dried beans, green peppers, and green vegetables. Guests can choose according to the strength of consumption and taste habits, or half - that is, two ingredients, the amount of a topping; or double - that is, a kind of topping, the amount of double; or small mixed - the restaurant meat and vegetables with a variety of combinations. -The store's meat and vegetables with a variety of combinations; or large mixed - slightly the same as the "small mixed", but a richer variety, or the whole family - the store toppings a large combination.

What's puzzling is that, on the surface, a bowl of noodles surrounded by sauce-colored noodles can reveal a lot of surprises when you probe deeper with your chopsticks.

I was a bit dazed and confused by the peanut-like toppings. Is it noodles with toppings, or toppings with noodles? How do you flavor toppings that have not been stir-fried or marinated in advance? A sweet culinary obsession, along with the aroma of the bowl of noodles, lingering ......

It turns out that each fine noodles, surrounded by fine "penetration holes", in the embrace of the soup made of special soy sauce, will give rise to a kind of flavor that makes people intoxicated. Savory flavor? Savory? Seems to have; sweet and refreshing? If it exists; light? Yes, rich and flavorful? The first thing you need to do is to get your hands dirty.

From this, I suddenly thought of Zhenjiang that is full of magical legends of the Jinshan, overflowing with the fragrance of books, ink Nanshan and attract a generation of emperors passionate writing "the first Jiangshan" Beigushan ...... precisely the same as this delicious in front of us: only y into its inside, in order to y understand the reasons for the feelings. The first thing you need to do is to get into the heart of the matter, and then you'll be able to understand what's going on.

The operation of the dashing, lifting the weight as if light, locally sourced, catering to the public, a wide range of flavors, contained but not revealed, once the deep understanding, long aftertaste ...... This is not a great hidden in the city of the celebrity style? After enjoying the Zhenjiang pot noodles, the rain broke. When I embarked on a long journey again, I thought so.

Zhenjiang Pot Noodle Essay Part 3

Zhenjiang has three monsters, "floating pot cover in the noodle" is one of the monsters.

Perhaps you will ask: "How can the noodles float in the lid?"

Don't worry, listen to me slowly.

It was a Sunday when I was in the third grade, and I came to Zhenjiang with my mom and dad to taste the pot noodle. Just get off the bus, I ran into the "face to face" pot noodle shop.

Looking at the menu a variety of noodles, I can no longer resist, pointing to the meat noodles, shouted: "I want to meat noodles, shredded meat please put a little more!" "Good!" The owner's voice wasn't high, but it was very approachable.

In order to see how the pot noodle is laid down, I purposely came to the kitchen. The chef picked up the dough, threw it up into the air, and then caught it with a strong hand, snapped it on the iron plate, his hands kept slapping on the dough, and every now and then he used his fingers to fish out some flour in the small bowl next to him and sprinkled it on the dough, and then he threw it up into the air again, and just a few times back and forth, a thousand, ten thousand noodles came out of his like magic ......

"Rong ......" sound, the chef opened the gas switch. The pot to cook the noodles was huge, and after the clear water boiled, the chef put the noodles into the pot.

"What seasoning will be put in?" Standing on the sidelines, I was thinking, "Will it put pot noodle special seasoning?" There was a flurry of questions in my mind, just waiting for the chef's actions when he was down there to tell me.

The chef chopped the onion, ginger and garlic and put them into the pot in a regular pattern. "Swish ......" sound, several different colors of onion, ginger, garlic "baby" can not wait to jump into the pot. "The water in the pot is boiling, and the "babies" are enjoying the sunbathing in it. The chef has already cut all the items into the "pot", and then, put the lid on the pot. The pot is big, the lid is small, and the lid floats on the surface.

"Shredded meat noodles, anyone?" The owner shouted.

"Mine, mine!" I responded impatiently.

This boss is a warm-hearted man. I savored the deliciousness of the pot noodle while listening to him telling me the origin of the pot noodle ......

This is the pot noodle, not bad, right! If you have a chance to try it, you will not be disappointed.

Zhenjiang Pot Noodle Essay Part 4

Zhenjiang - a place of great talent, I believe that we are not unfamiliar with the "vinegar swing is not bad, confuse the meat is not a dish, the noodle pot inside the pot to cook pot cover" this proverb, the last sentence is said to have a long history of Zhenjiang! The last sentence refers to the long history of Zhenjiang pot noodles!

I, a native of Zhenjiang, but never tasted the pot noodle, so I came to a good reputation - "noodle line world", not yet to the store, the smell prompted me to speed up the pace, the store! The shop was crowded with people, it was hard to find a seat, the wall is plastered with pictures of pot noodle, long thin noodles sweet sleep in the center of the bowl, the brown broth will be surrounded by her, the surface of the green onion like emerald dotted with them, see people mouth-watering. The top picture is the legend of Pot Noodle: Long ago, there was a pair of siblings who lived by each other's side. The younger brother was sick and had poor taste, so the older sister gave him food every day, but the younger brother always said that the noodles were too hard, so the older sister thought of a way to roll thin noodles - put the dough on the board, with a bamboo bar, people sitting on it and pressed the dough strips, from left to right, and from right to left, pressed the dough to a thin, and then peeled it into thin noodles, and then she thought of adding some green garlic. She thought of adding some green garlic, and while her hands were busy, she put the lid of the small pot on the soup can next to her into the cauldron. She didn't realize that her brother would eat the noodles in such a way that they would be so flavorful and delicious. It turns out that the small pot lid, surrounded by air, so that the following out of the noodles are not easy to rot, there is a strong so the flavor is better. Since then, Zhenjiang pot noodle fame, the streets and alleys appeared a lot to do pot noodle store. Just when I look fascinated, a bowl of fragrant shredded meat noodles were served up, although there is a gap with the picture, but it is the same eye-catching, the accumulation of many days of appetite as if in a moment outbreak, I gently pick up the noodles, he is very peculiar, curved, very fun, I can not help it, a mouthful of sucked in, slowly chewing up, it is really not greasy, very tasty!

This is one of the three monsters in Zhenjiang - pot noodles!

This is one of the three monsters of Zhenjiang - pot noodles! After touring the Jinshan Temple, our stomach sang "empty city". What to eat? That goes without saying? Of course it is "pot noodle".

Walked into a long-established pot noodle store, I directly ordered pot noodles. The pot noodle finally appeared on the scene! I stared wide-eyed, looking left and right: "Huh? Strange, how come I didn't find any pot lid?" Dad couldn't help but smile and point me out, "Baby look, there is an introduction on the wall."

I turned my head to look, found the wall wrote the allusion to the pot noodle: pot noodle, also known as Zhenjiang "gang noodles". Legend has it that Qianlong traveled to the south of the Yangtze River and came to Zhenjiang's Zhang's wife store. Zhang's wife made a mistake in her busy schedule, mistaking the small lid on the soup can for a large lid, and put it on the noodle pot, but the cooked noodles were very tasty, and were praised by Qianlong: "The flavor is good". After the story spread, the streets of Zhenjiang appeared one after another many pot noodle stores.

At this time, the tantalizing aroma accompanied by the rising heat straight to my nose. I looked down and scrutinized the bowl of noodles in front of me. I saw the crystal noodles dipped in the sauce-red soup, red pepper oil, green cilantro, and white shredded meat dotted in the middle, which makes people look at it and have a big appetite.

My mouth is watering, so let's eat! I couldn't wait to pick up some noodles, wrap them around my chopsticks, turn them into a small dough, and then stuff them full into my mouth, chewing them up with a big mouthful. The noodles are smooth and sinewy, and the flavor is amazing! Mix a below, buried in the bottom of the bowl of the base material reveals the "Lushan true colors": meat is very tender and tender, dried beans are also very chewy. Then drink a mouthful of noodle soup: fresh, beautiful, delicious! I put a bowl full of noodles are swept away! Touching my bulging stomach, I thought to myself, "This is so delicious! This is to grow meat rhythm?

Zhenjiang pot noodle, noodle good, soup good, taste good, but also very affordable, I heard that has been successfully declared for the municipal and provincial "intangible cultural heritage"! Next time I come to Zhenjiang, I will definitely come back to taste this Zhenjiang food - pot noodles!