Among all the traditional cuisines, pasta occupies a very high position.
There are so many types of them that I am afraid that people who love pasta will have to spend a long time if they want to eat them all.
I remember a long time ago, almost all noodles were relatively simple, nothing more than a monotonous combination of noodles, vegetables and soups.
Look at the current pasta, which contains meat, vegetables, beans, flour, sauce, and it seems that everything that can be eaten can be added to The Riga.
In fact, chefs also have their own know-how, such as noodles and what pairing is more delicious and more nutritious, which is all exquisite.
Thanks to the careful improvement of chefs, there are more and more types of pasta, and these new types of pasta are still inseparable from the traditional pasta practice.
For example, Lanzhou beef noodles, Sichuan Dandan noodles, Wuhan hot dry noodles, Qishan Zhenzi noodles, Guangdong Wonton noodles and Yangchun noodles in Jiangnan.
The approach is very elaborate and traditional. Clever chefs have reinvented these pasta dishes to give them today's novel pasta, such as shrimp noodles.
Judging from the development, inheritance and current status of pasta, almost the vast majority of pasta is in benign inheritance. So, what about very few pasta?
It goes without saying that the current situation is not the same. In the final analysis, there are subjective factors and objective obstacles.
For example, jiangnan yangchun noodles, which are famous throughout the country, are the famous noodles in Jiangnan.
It is also one of the characteristics of Shanghai, Gaoyou, Yangzhou, Suzhou and other places. It is also known as clear soup noodles, bare noodles, and it is light and refreshing to eat.
Not only does it have a nice name, but it also has a great taste and secret craftsmanship.
Almost all noodle restaurants have this dish, especially in the morning and noon, and most people who come to punch in the clock will also choose Yangchun noodles.
In many places, when people go to work in the morning, they eat more ramen, but with the rise of Yangchun noodles, a large number of people directly use Yangchun noodles instead of ramen.
As a result, the fame of Yangchun Noodles has become bigger and bigger, almost reaching the point where no one knows and no one knows.
In terms of its popularity, it was once on par with Lanzhou beef noodles, which can be described as a famous time.
Over time, the Yangchun noodles have changed. Looking at its current situation and encounters, it is really surprising, why is this?
Some netizens said that the quality of the main ingredient flour is not good, and the noodles and soup made are almost integrated, which feels like a blur.
Some netizens said that in addition to the authentic practices and standard practices in Jiangnan and other places, other places, especially in the north, can be described as "a hundred tastes" in practice.
This has to make one of them, how yang chun noodles are really done. There is a reason why it is not hot now.
Some netizens also said that Yangchun noodles are not as well-known as Lanzhou beef noodles, but their prices are 2-3 times higher than Lanzhou beef noodles.
So, why did the famous Jiangnan cuisine Yangchun noodles have such an encounter? Listen to this job-hopping chef's analysis:
In fact, what netizens said is also reasonable, specifically, these 3 disadvantages are more obvious to be confirmed.
Nowadays, there are many types of flour on the market, such as steamed bun flour, bread flour, noodle flour, etc., which are divided from the gluten nature, and there are also extra high gluten powder, high gluten powder, medium gluten powder, and low gluten flour.
So, since you make noodles. It is necessary to choose the right flour, either flour flour or medium gluten flour. So, why are the Yangchun noodles in a very few stores mixed with soup?
In addition to the heat, another big reason is that the flour is selected incorrectly or the flour quality is too poor. The reason is that in order to increase profit margins and make more profits, the quality of the flour used is reduced.
Therefore, inferior flour wants to make delicious Yangchun noodles, which seems a little difficult. This behavior has persisted, leading to long-term questioning.
There must be a standard for any cuisine so that everyone can remember it and pass it on better.
Then, the second major point of Yangchun noodles that has been questioned is that a very small number of stores lack standard practices, resulting in the loss of Yangchun noodles' popularity.
According to the reaction of netizens, it has eaten Yangchun noodles twice in the same place in Guangdong, and the styles, tastes and textures made by the two noodle restaurants are not the same.
One looks like a "messy stew" and tastes like noodle soup. The other one is slightly better-looking, the green vegetables are put in two kinds, but the taste is a bit rushed, which is the reason why the coriander is put too much.
Let netizens complain about the price of Yangchun noodles, especially in the past one or two years, under the influence of the new crown epidemic, it is difficult for physical stores to maintain their livelihoods, and some have even closed their doors.
Can be professionally made Yangchun noodle noodles, the daily flow of people is not much, but its price is quite high.
A netizen who often eats Yangchun noodles introduced that the Yangchun noodles made by this noodle restaurant can also be poured, that is, the price remains high.
The money to eat a bowl of Yangchun noodles is enough to eat Lanzhou beef noodles twice, so compared with Lanzhou beef noodles, netizens believe that the price of Yangchun noodles is indeed a bit high, so it has been criticized.
In fact, it is not difficult to see that the above disadvantages are only done by a very small number of stores, and have nothing to do with Yangchun noodles themselves, which is deliberately done by someone.
From the author's point of view, I hope that this cuisine will be well passed down, so that everyone can taste the charm of Yangchun noodles, and also make the traditional food culture icing on the cake.
Next, the author will share the home-cooked practice of Yangchun noodles with everyone, hoping that eating more noodles in the future will help physical and mental health.
Required ingredients:
Delicate noodles (standard powder) 150-200 g
Required excipients:
20-30 grams of chinese cabbage, half a drop of green onion, 2-3 grams of salt
Procedure Flow:
First: clean the cabbage, remember: it must be fresh cabbage, pinch it with your hand to know the old and tender. After cutting into more sections, place in a bowl and set aside.
Second: Boil the water, put the pot under the cold water, bring the delicate noodles to a boiling pot and boil.
Third: Stir with a spoon, then blanch the cabbage in boiling water.
Fourth: Fish out all the noodles and vegetables, wash the pot, then pour in the fresh soup, heat and bring to a boil, and put it into a deeper bowl.
Fifth: Then put salt and chicken essence, put in noodles, cabbage, sprinkle with chopped green onion, a simple bowl of Yangchun noodles will be ready.