brief introduction

Also known as smooth surface. Folklore calls October of the lunar calendar Xiaoyangchun, and Shanghai slang takes ten as Yangchun. In the past, this kind of noodles sold for ten pence per bowl, so it was called Yangchun noodles. Kaiyang scallion noodles are also called laver scallion noodles. Stir-fried with scallion oil and thoroughly cooked dried seaweed (known as Kaiyang in Shanghai) and cooked noodles. Noodles are tough and smooth, dried seaweed is soft and delicious, and scallion oil is fragrant. After 1945, there was a vendor named Chen in the Chenghuang Temple who cooked noodles with scallion oil according to the daily practice of his hometown in northern Jiangsu. Onion has a strong and unique fragrance, which is very popular and has been passed down to this day. Now it is the specialty snack of lakeside snack bar.

Historical origin of Yangchun noodles

Noodles are one of the most common traditional pasta in China, with a long history and a long history. According to historical records, the earliest noodles can be traced back to the Eastern Han Dynasty more than 900 years ago. In the Eastern Han Dynasty, the book "Moon Order for Four People" contained "... beginning of autumn should not eat boiled cakes and boiled cakes". According to research, "boiled cake" and "boiled cake" are the first examples of Chinese noodles. Wei and Jin Dynasties were called "soup cakes". In the Northern and Southern Dynasties, it was called "water-induced cakes" or "water-induced noodles". Interpretation of Famous Foods in Han Dynasty contains: "Steamed cakes, soup cakes, golden cakes and cakes are all named after their shapes"; There is also the "cake of explaining the name, that is, the face of today, which is called pulling (pulling) face in the northwest" in the "Nine Valley Examination"; Introduction to Vegetarianism includes "noodles, the ancient name of ice-making, and soup cakes." Suobing talks about its shape, and Tang Bing talks about how to eat it. The method is to knead the dough into the thickness of chopsticks by hand and then soak it in water. Before eating, knead into leek leaves by hand and cook in boiling water, similar to lasagna; Or "? O ",recorded in the Book of Qi Yaomin: rub your fingers to length, soak them in water, twist them when you put them in a pot, and then cook them with boiling water. This method is very similar to "kneading noodles" and "pulling tabs" in Shanxi.

China people have a long-standing habit of eating noodles. For a long time, the ancients even called noodles "rice", while the rice cooked from rice and millet was called "rice". Eating noodles is not only used to sleepy the stomach, but also has the significance of folk etiquette. For example, it is often used to wish newborn babies a long life. People in China often eat noodles on their birthdays, so noodles are also called longevity noodles. Because noodles are long and thin (thin means thin, thin is the same as longevity), it is a custom to eat longevity noodles on birthdays. Longevity noodles are what we commonly call noodles or longevity noodles.

Of course, the long history of eating noodles has also produced a variety of patterns, such as making sticks, pulling, cutting, cutting, pulling, pressing, kneading, poking, twisting, picking and sliding, as well as steaming, boiling, frying, stewing, marinating, mixing and baking, which have all evolved into local flavor noodles. Such as noodles with gravy in Beijing, Yangchun noodles in Shanghai, Yifu noodles in Shandong, Daoxiao Noodles in Shanxi, noodles with minced meat in the west, Dandan Noodles in Sichuan, Regan Noodles in Hubei, Babao noodles in Fujian, shrimp noodles in Guangdong, Taishi noodles in Guizhou, beef noodles in clear soup in Gansu, noodles with minced meat in Qishan, pimple noodles in Sanyuan, big knife noodles in Hancheng, steamed stuffed bun noodles in xi 'an, spinach noodles and so on.

In addition to the above-mentioned noodles, the names of noodles include boiled cakes, soup cakes and water-induced noodles. What else? O In addition, there are cold cooking and warm cooking popular in the Tang Dynasty, that is, modern cold noodles or boiled noodles. "Tang Yao Hui Guanglu Temple" records that "soup cakes are made in winter palace and" cold scouring "is made in summer, that is, noodles are cooked and eaten in cold water, which is the same as in the north. In the Song Dynasty, noodles entered a new stage of development, and the word "noodles" was used, which was long and varied, including vegetarian noodles, fried noodles, shredded chicken noodles, three fresh noodles, cold-washed silver noodles and vegetable noodles. Yuan Yuan