Hand rolled noodles are considered a specialty of Tengzhou, and they are found all over the streets. The noodles are made by adding egg white to refined flour and kneading it repeatedly to ensure that the noodles are sinewy and smooth. The noodles are then rolled out by a pastry chef with a rolling pin into medium-sized, thin and thick cakes, and finally cut into noodles of even thickness.
The meat is one of the classic "partners" of hand-rolled noodles. Selected fat and lean quality pork, cut into slices, put into the special sauce simmered in a small fire, the sauce soup is fragrant and rich, the meat bright color, taste mellow juice, crispy without greasiness; accessories in addition to meat, there are seaweed rolls, dried tofu, marinated eggs, fried eggs and other choices. If it is accompanied by the store's special snow vegetables, pickles and other condiments, it has an excellent taste, color and flavor.
Serving up a bowl of hand-rolled noodles, the rich broth poured over the crystal clear noodles, the tender meat glistening with oil, the green cilantro garnished with it, is really mouth-watering. After a little stirring to make the noodles flavorful, you can start eating, the noodles are smooth in the mouth, the meat is crisp and tender, the aroma instantly overflows in the mouth. The aroma instantly fills your mouth, and a sip of pure noodle soup gives you a sense of satisfaction.
Many hand-rolled noodle restaurants in Tengzhou have won many customers with their good reputation and quality service. If you are traveling to Tengzhou, why don't you try this very special hand-rolled noodles?
Intern Li Jianwen
Spicy Soup
Spicy soup is named after the pepper that gives it a spicy flavor. It is served with doughnuts and buns for breakfast. The production of spicy soup is special. The specific practice is to mix the flour with water and make a dough and then add water and wash it slowly by hand until only the gluten is left. The washed gluten in a pot, 10 hours after the gluten stirred into the noodle soup pot of boiling water, after boiling into the pepper, tofu skin, green vegetables, kelp, etc. can be eaten. Add vinegar and sesame oil to taste. The soup is spicy and delicious, and the gluten is even more flavorful, making it an extraordinary treat. The spicy soup is a good appetizer and a good way to avoid the cold, so it is a good food for all seasons.
Congee soaked doughnuts
Unlike other white rice congee, skin and egg congee, eight treasures congee and other congee, Tengzhou's white congee is made from soybeans, millet and rice processed by traditional craftsmanship. The production of a bowl of white porridge requires more than ten hours of work, first soak the soybeans for more than 10 hours, soaked soybeans ground into soybean paste and water in a pot to boil, and then add crushed rice paste, and finally by the slow fire simmering, fragrant and fresh white porridge is made. A canteen chef said: "good water out of good porridge, we Jing spring water sweet and refreshing, out of the porridge pure white, other places of water can not do so pure white porridge".
Doughnuts from refined flour, peanut oil, salt, soda, alum, warm water and keep blending for more than an hour after the formation of dough, wake up for an hour, made domino-shaped, two pieces of stacked with chopsticks and pressed, elongated to 30 centimeters, put into the seventy percent of the heat of the oil, and keep turning and frying until it appears golden brown. Though not created by the people of Tengzhou, the doughnut has its unique flavor in Tengzhou, and the white congee adds up to be even more delicious, winning the public's love.
The porridge is extremely nutritious, soybeans are rich in high quality protein and vitamins that can be easily absorbed by the body, calcium, phosphorus, iron, etc. Millet is rich in amino acids and a variety of minerals and vitamins that the human body needs. The two together also have the effect of warming the stomach. The first thing you need to do is to get up early and drink a bowl of congee with fritters and savor it, which is a pleasure!
Hand-rolled noodles
Hand-rolled noodles are a specialty of Tengzhou, and they are found all over the city. The noodles are carefully made by adding egg whites to refined flour and kneading it repeatedly to ensure that the noodles are sinewy and smooth. The noodles are then rolled out by a pastry chef with a rolling pin into medium-sized, thin and thick cakes, and finally cut into noodles of even thickness.
The meat is one of the classic "partners" of hand-rolled noodles. Selected fat and lean quality pork, cut into slices, put into the special sauce simmered in a small fire, the sauce soup is fragrant and rich, the meat bright color, taste mellow juice, crispy without greasiness; accessories in addition to meat, there are seaweed rolls, dried tofu, marinated eggs, fried eggs and other choices. If it is accompanied by the store's special snow vegetables, pickles and other condiments, it has an excellent taste, color and flavor.
Serving up a bowl of hand-rolled noodles, the rich broth poured over the crystal-clear noodles, the tender meat glistening with oil, the green cilantro garnished with it, is really mouth-watering. After a little stirring to make the noodles flavorful, you can start eating, the noodles are smooth in the mouth, the meat is crisp and tender, the aroma instantly overflows in the mouth. Then drink a mouthful of pure noodle soup, satisfaction from the heart.