The picture shows the noodle delicacies with different shapes. Xinhua Network Photo by Shi Yi
"Cold-tempered noodles mashed shochu, mountain treasures and seafood are not as good." A sip of wine, the aroma of people drooling. "This is a passage about the yin noodles that circulated in the Yinshan area of the Inner Mongolia Autonomous Region.
It is a specialty of Yin Shan and is made from processed with quinoa. According to the Suiyuan Tongzhi Manuscript, "The wheat is made of oil wheat, that is, oats, and it is also suitable for sowing seeds in dry and barren land, and it is widely planted in all counties before and after the mountain." The "mountain" here refers to the Yin Mountain. It is hardy and frost-resistant, and is suitable for planting in arid and barren places, so there is a saying that "there are more flowering bells, and more frost knots". During the Wei and Jin dynasties, farmers in the Yinshan region had begun to grow wheat.
It is not only a traditional snack with a unique flavor of the side plug, but also the main food of the local people of all ethnic groups, and the folk have been praised since ancient times to praise "Yin Shan Ying Noodles In the World". The Ming Dynasty historian Yang Shen mentioned the noodles in the "General Record of Dan Lead": "There are both north and south of the Yin Mountains, and the natives think that they eat often day and night. "The noodles produced in Wuchuan County, the northern foothills of the Yin Mountains, are the best of the Yin Mountains. Whether it is in Hohhot, qingcheng, or the capital Beijing, or even in the modern metropolis of Shanghai, as long as it is the operation of noodle flavor, it is indispensable to put on the sign of "Wuchuan noodles".
In Wuchuan County, almost every household will make noodles, and hard-working people have also researched more than 40 kinds of noodles making methods such as steaming, frying, boiling, roasting, and stir-frying. Among them, the most common ones are "pinching fish", "pushing nests", "roll rolls", "roll hoarding", "dumplings", "pressing dumplings" and so on. In the local area, there are many skillful women who have mastered the traditional skills of making noodles, and the noodles are kneaded, pushed, rolled, or rolled in their hands, and the pattern is renovated, and the unique fragrance of the noodles is emitted after the pot is basketed, which makes people's taste buds open.
The picture shows Wang Hua adding boiling water to the noodles, preparing and noodles. Xinhua Network Photo by Shi Yi
Wang Hua, a native of Wuchuan, 42, watched her grandmother and mother make noodles since she was a child, slowly began to learn, and after a long period of hearing and practicing, she had mastered the craft by the age of fifteen or sixteen. Since then, she has been rubbing noodles in the county's restaurant. Two years ago, she was named the inheritor of Wuchuan Stone Mill Noodles, an intangible cultural heritage protection project of Hohhot.
A cage of noodles, from the japanese noodles to the production, and then to the pot out of the cage, seems simple, but without a certain amount of effort and patience is not good. And noodles, rubbing noodles, rolling noodles... Every method and every step, Wang Hua carefully pondered. On the afternoon of June 17, at a noodle restaurant in Wuchuan County, Wang Hua repeated the "rubbing noodles" technique he practiced every day.
After adding boiling boiling water, Wang Hua stirs the noodles with a rolling pin. Xinhua Network Photo by Shi Yi
It is grown in alpine regions and is cold in nature, so it needs to be "three ripe" in the process of processing and production. One is to fry the shelled wheat in front of the grinding, the second is to use boiling water to cook the noodles, and the third is to use the cage drawer to steam the noodles. Only when this "three cooks" are in place, the noodles are delicious and delicious.
Wang Hua is in harmony with the noodles. Xinhua Network Photo by Shi Yi
Wang Hua said that he should also achieve "three lights", that is, face light, basin light, hand light, which requires paying attention to the proportion of water distribution and kneading action, only if these aspects are mastered well, can we easily achieve "three lights", and the noodles made will be delicious.
After reconciling the noodles, Wang Hua was kneading the noodles. Xinhua Network Photo by Shi Yi
Wang Hua kneaded the noodles into long strips, and then pulled them into small dough, ready to rub the noodles and fish. Xinhua Network Photo by Shi Yi
The most common way to eat noodles is that Wang Hua uses the palm of his hand to roll the noodles into thin strips, two or four at a time. "The nest is pushed thin and neat, the fish are kneaded thin and long, the cage is opened and the noodles are fragrant for ten miles, and the mouth is fragrant." This folk saying goes along with the basic requirement of rubbing noodles and fish is thin and long. Xinhua Network Photo by Shi Yi
The slender long fish with the slippery surface flew over with Wang Hua's palm on the board, constantly coming out of the palm of the hand, and how to roll was continuous. Xinhua Network Photo by Shi Yi
The picture shows Wang Hua concentrating on rubbing the noodle fish. Xinhua Network Photo by Shi Yi
After rubbing the noodles and fish, Wang Hua began to push the noodle nest. Only to see her on the back of her right hand holding a piece of dough, through a squeeze and a squeeze between the index finger and the middle finger, squeezing the back of her hand into the palm of her hand, pressing it into a thin slice with her palm on the smooth stone board, lifting and rolling around her index finger with her left hand, and arranging it into a honeycomb shape in a basket one by one. Xinhua Network Photo by Shi Yi
Squeezing, pressing, pushing, lifting, rolling, the whole process is completed in one go, Wang Hua's palms, fingers and wrists are as coordinated as a dance, fast, free and free, let people look at it is also a beautiful enjoyment. Xinhua Network Photo by Shi Yi
The rolls are known locally as "fortune rolls". Wang Hua pinched the reconciled noodles into small pieces the size of his thumb and placed them at the bottom of his palm, and under the pressure of the other palm, he pushed down the bottom of his palm from his wrist, and a thin semi-spiral roll of small rolls continuously fell from Wang Hua's wrists, and in three or four minutes, the rolls of the noodles had been evenly spread all over the cage drawer. Xinhua Network Photo by Shi Yi
The picture shows the roll of noodles that is about to fall from Wang Hua's wrist. Xinhua Network Photo by Shi Yi
Unlike the noodle fish and the noodle rolls, which need to be rolled with potato shreds and carrots in the noodles, Wang Hua will use the rolling pin to roll out rectangular thin slices and start making the roll noodle hoarding. Xinhua Network Photo by Shi Yi
Wang Hua spread the prepared potato shreds and carrot shreds evenly on the rolled noodles. Xinhua Network Photo by Shi Yi
After laying out the shredded potatoes and carrots, Wang Hua slowly rolled up the dough from the bottom, rolled it to the end, and closed the openings on both sides. Xinhua Network Photo by Shi Yi
After rolling, cut into chunks with a knife. Xinhua Network Photo by Shi Yi
Wang Hua hoarded the cut into pieces and stacked them neatly in the cage drawer. Xinhua Network Photo by Shi Yi
Wang Hua will steam the prepared noodles. Xinhua Network Photo by Shi Yi
After about seven or eight minutes, the noodles came out of the cage. The moment Wang Hua opened the cage drawer, a strong fragrance of noodles came to his nose in the heat... Xinhua Network Photo by Shi Yi
It is understood that now "Wuchuan Noodles" is already a public area brand in Wuchuan County, which not only highlights the historical heritage of this Saibei town, but also nurtures and inherits the cultural feelings of the people. In recent years, Wuchuan County has protected and carried forward the "traditional production techniques of Wuchuan noodles", and more people outside the Yin Mountains can also eat authentic Wuchuan noodles. In 2016, "Wuchuan Noodles" was approved as a national geographical indication protection product.