For example, Xiangyang's big head cabbage, it is because of the local climate and soil reasons, grow out of mustard is very unique, unique, only it can be drowned out better big head cabbage.
Xiangyang's domestic water, mainly from the Han River, the Han River water, sweet and delicious, very adaptable to do the pasta.
There is a Hui Min Street at the end of a bridge in Xiangyang, where many Hui people live, and they kill cows and goats for a living, and they have experience in distinguishing the quality of beef from the bad. Therefore, they use natural Han River water, their own selected processed beef, with pepper, pepper and other ingredients, to make a very delicious beef noodles.
Xiangyang Beef Noodle has a long history, according to the history, as early as more than four hundred years ago, Xiangyang people's ancestors invented beef noodle.
Xiangyang Beef Noodle is famous all over the world. Xiangyang people are used to eating a bowl of beef noodle with a bowl of yellow wine and a few grains of garlic, which is very refreshing to eat.
There are many guests from abroad who have eaten Xiangyang's beef noodle once, and they are very happy with it.
It is definitely delicious, but there are tastes in different places, so you can't generalize. Please see the following analysis:
One side of the soil and water, one side of the flavor, one side of the culture, one side of the love. Xiangyang beef noodles, Wuhan hot noodles, Lanzhou beef noodles (ramen), Shanxi knife-cut noodles, Shaanxi oil noodles, and what fried noodles, hot and sour noodles, dan dan noodles, meat noodles, etc., etc., these are local snacks, each with its own flavor and like the crowd.
I've been working and living in Xiangyang for more than ten years, and I like Xiangyang beef noodles very much, and I always go to eat them two or three times a week, which is not only good, but also convenient and inexpensive, and very popular with the locals. In recent years, Xiangyang Beef Noodle gradually opened to the whole country, business is not bad, to say that the fire is a bit exaggerated.
First of all, no matter what kind of noodles, leaving the local soil and climate environment, open to any other place its flavor always feel a little bit worse. For example, Xiangyang Beef Noodle in Xiangyang eat up feel authentic, open to Wuhan store, or the same process of the same master, made out of the flavor is not so authentic, which is my personal experience many times, my home downstairs there is a Xiangyang Beef Noodle, I ate once after basically not go, the reason is because of the geographic change, the taste of the difference. Besides, people in Wuhan prefer hot dry noodles, just like people in Lanzhou prefer Lanzhou ramen. If Xiangyang Beef Noodle opens in Lanzhou or some places in Ningxia, the business will naturally not be able to handle the local famous noodles.
Xiangyang Beef Noodle will do better in other cities than in Wuhan, Lanzhou and Shanxi, because these places have their own traditional food. I also hope that Xiangyang beef noodle can catch fire in the whole country, after all, I have been living in Xiangyang for nearly 20 years, the feelings are still there!
Speaking of Xiangyang beef noodles, we should start from the early 1990s, when it was only butter noodles, tofu noodles, and beef noodles, and many of my friends said that it was from Fancheng, under the first bridge, that it started on the street (Youyi Jie), which is a street for teaching people. But I think it should be to Ma Daokou, 123 yellow Tavern that part of the rise.
At that time, the best business should be the Wolong Hotel behind the pedestrian street two, happy neighborhoods next to the Chenguang Elementary School a, queuing up even up to half an hour!
Later, the whole street of Dingzhongmen was full of noodles with butter and tofu, and the big bowl was 80 cents, and the small bowl was 50 cents, and the noodles were 1.5 yuan a bowl. Then later the whole Xiangfan city streets are full of miscellaneous noodles ，，，，，，
Xiangfan this place is very strange, all over the country breakfast, snacks, come to Xiangfan, can not hold two years do not close the very few, but only the cattle mixed noodle example, two, three decades of the enduring, as long as you are a long time to live in Xiangfan's citizens, three days can not eat the cattle mixed noodle, the heart is always feel what is missing.
When you get up in the morning, you can have a bowl of noodles, a bowl of wine, and a few grains of garlic, which makes you feel more comfortable than anything else.
When friends and relatives from abroad come to Xiangfan, they will be brought to try Xiangfan's beef and beef noodles in the morning, and the vast majority of them say it is delicious!
Xiangfan's friends, you can try Xiangfan's special breakfast, the price is not expensive, a bowl of beef, beef noodles, and then a bowl of yellow wine, only 12 ___ 3 yuan, eat a full, but also will let you remember.
I'm a Xiangyang local and my answer is delicious. We have been eating it for decades living here. A bowl of beef noodles in the morning, a bowl of yellow wine, or a bowl of freshly squeezed soybean milk is really delicious. If you're traveling for a few days, you'll miss beef noodles. For those who don't like spicy food, it's not as interesting! Each beef noodle shop to do different flavors, so to choose authentic beef noodle shop is the most important.
Xiangyang beef noodle is a very delicious food it. In Xiangyang, a bowl of butter noodles and beef noodles for breakfast is a delicious breakfast that they often enjoy. Xiangyang beef noodles taste of numbness, spiciness and freshness, the entrance aroma is compelling, and the aftertaste is endless.
Xiangyang Beef Noodle is extremely elaborate in its approach, which focuses on the delicious noodles as well as the thick soup, and its key feature lies in the Chinese herbal marinade packet. For those who like spicy food, adding a spoonful of chili oil to the steaming noodles is even more delicious.
Like to eat beef noodles friends, you can also try to do it at home Oh, attached to its practice
Main ingredients: soybean oil, a little green onions, ginger two slices of soy sauce, soy sauce, cooking wine, sugar, pepper
Accessories: chili oil, dry red pepper, monosodium glutamate (MSG), beef broth, salt
Practice: The first step: wash the good beef cut into two neatly The first step: wash the beef cut into two neat pieces; onion peeled; clean, cut into sections; ginger cut into slices; dry red pepper clean, remove the handle, seeds, cut into 1 cm long section; sesame seeds roasted and fried.
The second step: the beef and scallion segments, ginger slices, salt, cooking wine, etc. together in a marinade for 1 hour, boiling water on high heat on the cage steam rotten, removed to cool, and then cut into 4 cm long, 1 cm wide strip.
Step 3: frying pan hot, put soybean oil, burn 50 percent hot, put the beef strip, fry dry water, fish out, oil control.
Step 4: Put some soybean oil inside the pot, when the oil is hot, then put in the peppercorns, etc.,. The oil is a little cooler, into the dry red pepper fried into purple-black, add green onions, ginger fried, in turn into the beef broth, soy sauce, monosodium glutamate, beef, simmering with medium heat, will be thickened juice, juice when pouring chili oil, a bowl of fragrant beef noodles is ready.
Xiangyang beef noodles of course delicious, this need to doubt it, I traveled around for more than ten years, ate countless beef noodles, do delicious is Xiangyang.
First of all, the price is cheap. 12 yuan of noodles, beef chunks of beef, beef and more, noodles, eggs, red oil cool, and then a bowl of yellow wine, than stingy Lanzhou Ramen do not know where to go.
Secondly, the flavor is unique. Xiangyang Beef Noodle is mainly refreshing and spicy, relying on butter seasoning, no chopped peppers, pickled vegetables and hu chili peppers, pure.
Finally, I'll give you a list of good beef noodles: Hunan Yang Yuxin has chopped peppers and fried yards, Kunming Beef Noodles has the strength of thick noodles, and Zhengzhou Beef Noodles has soup. As for Lanzhou and other places, I can only report the attitude of huh.
Xiangyang beef noodles is the most heavy bowl of noodles in the jianghu gas, a hemp, two spicy three fresh, there is a kind of body not angry from the Weiwei's paradigm. One of China's four major beef noodles, Lanzhou beef noodles and Neijiang beef noodles can be traced back to the Republican period, Taiwan beef noodles in the 1960s and 1970s has begun to take shape, and Xiangyang beef noodles history before and after only 30 years. This soup flavor is heavier, if you do not like the soup, this method of brining out the beef is also super fragrant.
Xiangyang beef practice;
Ingredients: main beef, 1.5 kilograms
Noodles, 3-6 people amount
Auxiliary ingredients: rapeseed oil 15 grams, 10 grams of fennel, star anise 2, grass nuts 1, pepper 4 grams, 4 pieces of incense, cloves 2, dry red pepper 4 branches, 100 grams of dark soy sauce, 25 grams of sugar, 1 kilogram of water
Step
1. according to the amount of good ingredients
2. strict ratio is the key, the final flavor is very important
3. over the next water, cold water to put the meat boiled Oh, forgive me for putting a big bone, in fact, put the meat can be.
4. Add 15 grams of canola oil in the pot to stir fry the material, and then pour into the water, soy sauce, sugar to boil, put meat.
5. Bring the liquid in the pot to a boil over high heat and add the beef. Cover the pot with a lid and heat over low heat for 2-3 hours. Turn off the fire, put the refrigerator freezer to taste overnight, I do it at night, too heavy flavor less soy sauce.
6. Eat when you fry the beef is more fragrant, incense leaves, star anise, pepper 15 grams, a small piece of cinnamon 40g garlic, 60g onion, pot of oil a fried put beef
7. put some chili oil, home cooking is not authentic so much attention to do butter red oil, interested in doing their own red oil, that is, the splash of hot pepper, but Xiangyang beef noodle red oil to use butter and rapeseed oil splash spicy face, the red oil to use butter and canola oil to use. The canola oil is used to splash the spicy face.
8. This is my splash of red oil, with canola oil splash
9. red oil
10. Finally, the following pouring soup, put some cilantro can eat, super fragrant! More delicious than those sold outside.
Reprinted from: /recipe/1079798/
Xiangyang locals eat more beef noodles, rather than beef noodles, beef noodles using fresh cow intestines, coupled with cow bones simmered into a spicy two fresh, with a bowl of local cold yellow wine, absolutely delicious. But because the authentic beef noodles are too heavy with butter, many places outside Xiangyang are not used to eating them, so it creates a geographical limitation
Xiangyang beef noodles are, in fact, more of a butter noodles and beef noodles. Spicy and fresh, one clear, three red and four fragrant, unique strong alkaline noodles and secret soup are the specialties of Xiangyang Beef Noodle. Maybe outsiders feel greasy and even monotonous, but the only Xiangyang people are for their own life breakfast, a few days do not eat like three autumns, with a bowl of yellow wine or soybean milk, a long aftertaste, it is a great!
I'm from Gucheng, Xiangyang, and there are nearly a dozen noodle shops near my home, all of which only do breakfast, and the business is good and bad, and the good ones have to wait in line to eat noodles, and it should be said that Xiangyang Beef Noodles is the breakfast of the people of Xiangyang, but Xiangyang Beef Noodles is actually a general term for the noodles, and the noodles are alkaline and rolled out. noodles, seaweed noodles, toon noodles, etc., basic eating noodles must be matched with yellow wine, yellow wine is also divided into many kinds of yellow wine, general yellow wine and drink almost, a bowl of good yellow wine can be drunk, this depends on the brewing process and storage time, personal favorite to eat toon rolled noodles, the bottom of the bowl to put the mung bean sprouts, hot after the crunchy, and then a big night with the yellow wine, a full of spirit in the morning
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