Guomian No.5 Factory, as one of the most prosperous communities in Zhengzhou. A large part of the residents here are workers who came from all over the motherland in the last century to support construction. Therefore, the various foods that can stand in this community are good tastes that will stand the test of time.
There is a taste that is also talked about by many foodies living in the Fifth Factory of National Cotton. It first debuted in a makeshift greenhouse. Even as long as the "greenhouse food" is mentioned in the Fifth Factory of Guomian, foodies can instantly think of what kind of food it is. Yes, that's right, it's the greenhouse stew that used to be.
Later, although the store was opened, the relevant information about the store could not be found on many search software. However, the old eater has a number in mind, and when he tries it with his mouth, he knows that it is the taste in his memory. Some old diners also say that braised noodles are only eaten in this one house, and only here can you find memories related to the years.
Eat braised noodles and drink soup first. One bite down, you know that this braised noodle is not in the middle. Fragrant but not greasy, the taste is heavy. The surface of the soup has a small layer of oil flowers, which are fragrant but not greasy in the mouth. Thousands of pieces of kelp silk vermicelli yellow cauliflower, old-fashioned braised noodles should have it. The hand-braised noodles are thinly ripped out, but they are quite juiced and have a wheat flavor when eaten.
Master Zhang is the head of the restaurant, and when we asked him how long he had been doing this business, he smiled and said that he had been doing it for half a lifetime. Since the time of the greenhouse, the noodles sold have been made by hand and made by hand. Although there are now ready-made braised noodle blanks, he still insists on making it himself, so that the stewed noodles can be more fragrant and strong.
As informal as the braised noodles, there is also this sheep scorpion. Don't look at it in a bowl, but the portion is unexpectedly real. The sheep scorpion leaves enough meat on it, and it peels off the bone with a single stroke. After eating the meat, suck the soup hidden in the cracks of the bones, which is spicy and spicy, and it is enjoyable and drunk.
Hidden menu: Sweet and sour eggs. The reason why it is a hidden menu is because there is only one chef inside and outside the restaurant, and he has to make braised noodles and steamed buns, so he really can't spare his hands to make stir-fry dishes. However, sometimes when I am not busy, I will also meet the requirements of old diners and make a sweet and sour egg.
Heat the oil, add the egg mixture, swirl the pan, and finally pour the sweet and sour sauce. The process seems simple, but in fact, the secret lies in the control of the heat when frying eggs and the ratio of sugar, vinegar and garlic in the sweet and sour sauce. Eggs should not be fried too old or too tender, but should be slightly charred on the surface and soft on the inside. In one mouth, the tendons are soft and tender, sweet and sour, and there is the illusion of eating old-fashioned sweet and sour fish.
Here, diners can eat more than one special feeling. Stir-fried strips, hand-pulled strips of uneven thickness, the sauce attached to the top is very heavy color, eating like an old-fashioned home-cooked dish. If you also want to feel the atmosphere of the old town, eat something different, when passing by here, order a bowl of braised noodles or steamed buns, and then nag with the owner, look for memories of the past.
- Two or three things about braised noodles in greenhouses -
Shop name: Zhangzhou Braised Noodle Steamed Bun Restaurant Address: Zhengzhou Zhenghang Street and Huainan Street intersection to the east 50 meters north of the road (click to navigate) Consumption: 30 yuan per person Business hours: 11:00—14:00 17:00—22:00