It is characterized by sour, spicy and fragrant, and is a kind of noodle snack with high carbohydrates, some fat, vitamin B and calcium, phosphorus and iron.
Bang bang noodles from what year and month, which dynasty, say different, but the origin of the name of the folk have two legends: one said that when Liu Bang sealed the king of Hanzhong, to Hanzhong when it was nearly dusk, the cooks lack of kitchen utensils in the haste, the use of soldiers spear pole rolling, "bang bang bang bang bang," a burst of hilarity, made into noodles, the prime minister Xiaoho interesting life for the "Bang Bang Noodle". One said that in the old days, the night watchman beat the night, hungry and cold, "bang bang" sound to five days, you can get a bowl of noodles to fill up the hunger, the chef pitied the hard work of the watchman, in the noodles to add spicy, green onion, ginger, etc., to warm up their stomachs to drive away the cold, for this reason the name. But in the old Hanzhong, vendors selling bang bang noodles along the street, more than the use of wooden clappers to beat the noodles, take the sound of its bang bang, so the name bang bang noodles.
Bangbang noodles bangbang noodles is not Guanzhong "biangbiang noodles", some people will be confused, six hundred miles of Hanzhong noodles and eight hundred miles of Qinchuan noodles due to the difference between the north and south of the flavor, or more obvious, authentic bangbang noodles, more than leeks slightly wider than the leaves, very thin, both tendons and light, which and Guanzhong This and Guanzhong's wide, thick noodles, toughness is a big difference, Hanzhong bang bang noodles to secret Hanzhong chili oil, phoenix peppercorns, Chenggu ginger, green onions, mushroom soy sauce, Ming Guan vinegar, etc., made of soup base, thick and not greasy, the soup head selection of chicken bones, large bones boiled back to the soup, with green garlic cloves inhibit or scallion, note that the traditional bang bang noodles is absolutely not like the northern noodles with cilantro (coriander) to embellish the vinegar in the noodles is just a touch of, not like Guanzhong's noodles, but the traditional bang bang noodles are not like the north of the noodles to decorate the vinegar, but the vinegar is only a touch of, not like the north of the noodles. It will not be as sour as the noodles in Guanzhong, but take the freshness of its mushroom soy sauce and bone broth soup, which tastes smooth, soft and sinewy, with a special flavor that is straight up mouth-watering.
Previously Hanzhong city state-run canteen will be the main Hanzhong unique bang bang noodles, every day eaters such as clouds, the old bang bang noodles are made of wooden bang bang, thin, tough, bright is its characteristics, the first half of the use of the noodle press machine, the pressure of the current cooking. Noodles in the young young woman three five two bowls of noodles handed to the hands of diners, see that the soup floated with a layer of yellow bright oil stars, green green onions dotted on it, soup and hot, noodles and smooth, fierce suction a mouthful of warmth will be spread all over the body. Hanzhong Bang Bang Noodle, really eat up to make people forget the birthday of the food.
The old winter nights were shivering with the cold winds of the cleansers. At one end of the load was a pot, at the other a pot of thick bone broth, with dishes, noodles and seasonings on the pot. Noodle vendors while entertaining, while busy, white and thin, thin and long noodles into the boiling pot, stirred twice, fishing a bowl, into the seasoning, has long made people already hungry,
Authentic Hanzhong bang bang noodles, pay attention to is "a piece of paper, down to the pot of Lotus turn," secret Hanzhong chili oil, phoenix peppercorns, Chenggu ginger, scallions, mushroom soy sauce, and the secret Hanzhong chili oil, pepper, green onions, and the secret Hanzhong pepper oil. The secret Hanzhong chili oil, phoenix pepper, Chenggu ginger, green onion, mushroom soy sauce, Mingguan vinegar, etc. are mainly made into soup base, plus chicken bone, big bone boiled back to the soup, with green garlic seedling suppression or chopped green onion, a bowl of serious bang bang noodles will be completed. Hanzhong bang bang noodles is Hanzhong snacks, and noodle kingdom of guanzhong noodles or have some differences, one, the traditional bang bang noodles is not rolled out by hand, but with a wooden bang bang beat, so that it is as thin as a piece of paper, light tough, "a paper, cut into lines, down to the pot of Lotus turn," is Hanzhong ballad on the Hanzhong noodle description. This and Guanzhong noodles like pants, face thick eating its strength is a big difference. Second, Hanzhong bang bang noodles pay attention to the pungent, "Huayang Guo Zhi", "Hanzhong Fu Zhi" and other local records also recorded Hanzhong people "love mouth and stomach, food must be both taste", "still taste, good pungent", which has a great deal of similarity to the flavor of Sichuan, but has its own unique taste, counting! Even the simple bang bang noodles will be cooked rapeseed oil, or chemical oil (lard), plus bone broth, and Hanzhong's unique spices specially configured soup base and become. For seasoning, Hanzhong people tend to take its fragrance, not like the northern people take its alcohol, so take a simple vinegar, whether it is authentic Hanzhong vinegar soup noodles, or bang bang noodles, generally use local vinegar, Sichuan's BaoNing vinegar is a good match, if you want to use GuanZhong QiShan vinegar or Shanxi ChenZhen vinegar to replace, the authentic Hanzhong people most likely will be ZouZhou up eyebrows.
Three Hanzhong bang bang noodles can be done as a staple food, but Hanzhong people eat noodles generally will not be like the north of Guanzhong people eat directly with a big bowl, not like the Sichuan people believe that the noodle more than fragrant, most of the small bowls and small janitorial noodles, the traditional bang bang noodles are the size of an ordinary bowl, that is, a large bowl of noodles, general ceramic bowls to fill the noodles, no more, no less than just the right amount. In fact, for the rice Hanzhong most of the Hanzhong people also think that the noodles eat fast digestion, easy to hunger.
Basic production process: flour and water into a hard dough, molasses 5 minutes after the disk kneading, rolling pin rolled into a very thin sheet, cut into leek leaves wide noodles. Frying pan on the fire pour rapeseed oil, burn 70% hot, remove from the fire, cool to 50% hot, add chili pepper, made of spicy oil.
Ginger pounded into juice, scallions cut into scallions, soy sauce, vinegar were boiled. In a bowl with the right amount of soy sauce, vinegar, salt, chili oil, ginger juice, pepper, scallion, add a small amount of noodle soup, fish into the cooked noodles, dripping with cooked lard that is completed.
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