Yunnan people like to eat rice noodles,
Cold rice noodles, bridge rice noodles, fried rice noodles
Chicken shredded rice noodles, small pot rice noodles, large pot rice noodles, etc...
Rice noodles of different thicknesses
Pair with different cooking methods
Will allow diners to get a different taste,
Eat cold rice noodles and small pots of rice noodles
Want to have a delicious food experience,
Be sure to use sour pulp rice noodles.
Recent
Reporter in Xizhuang Community, Guandu District,
Discovered a rice noodle museum,
The inheritors are unique to Kunming
Sour pulp rice noodle traditional handicraft,
Successful declaration as
Kunming Municipal Intangible Cultural Heritage.
Yunnan's rice noodles are famous throughout the country, and there are different flavors of rice noodles in various parts of Yunnan, and for the old Kunming people, sour pulp rice noodles can be said to be the favorite. How is traditional sour rice noodles made?
The production of sour pulp rice noodles in the Xizhuang community can be traced back to the late Ming and early Qing dynasties, and only the Wu family still masters and maintains traditional craftsmanship today. Pushing open the wooden door, the antique exhibition hall is filled with many old objects with a sense of age.
Wu Zengxiang: "If you use a good amount of rice utensils to calculate a liter, you will pour it into the water and soak it." ”
The washed rice needs to be soaked for one or two days before it can be ground and refined.
Reporter: "It's really a physical job, it's too heavy. ”
Kunming Wu Lao Dadao Rice Noodle Wu Zengxiang: "Before, it was used to use horse grinding, just like the operation on the map, at that time it was to do a little more, and this stone grinding is just showing it now." ”
Reporter: "How much can this stone grinding grinding be grinded in a day?" ”
Wu Zengxiang: "This 50 pounds of rice can't be polished." ”
Reporter: "How much rice noodles can be made in 50 pounds of rice?" ”
Kunming Wu Lao Da Da Rice Noodle Wu Zengxiang: "50 pounds can make more than 100 pounds." ”
Wu Zengxiang said that whether the rice noodles are done well or not depends on the water quality.
Wu Zengxiang: "The water of the Baoxiang River used to be clear, unpolluted, and sweet, and there were fish and shrimp in the water of the Baoxiang River before, and we often touched the fish when we were young. ”
The ground rice milk squeezes out excess water and is kneaded, pressed and steamed.
Wu Zengxiang: "After steaming, it is poured into that small stone mortar, and the small one should be folded into a large lump." ”
Reporter: "How many people do you need to scoop up?"
Wu Zengxiang: "A person, after scooping it, takes it to the board, kneads it into a thick and long and put it inside, which is the type of rice noodles squeezed into rice noodles." ”
In the last hut, there is still a traditional stove, Wu Zengxiang said, using a special copper pot to cook the authentic taste.
Kunming Wu Lao DaDao Rice Noodle Wu Zengxiang: "Copper heat transfer is fast, durable, tough and not broken." ”
Wu Zengxiang said that the rice noodles he often ate when he was a child were actually rotten meat rice noodles.
Kunming Wu Lao Da Da Rice Noodles Wu Zengxiang: "Make rotten meat rice noodles, rice noodles are not boiled, pour them into the bowl in hot water, stew the bone broth, chicken soup, broth, scoop a spoon into it, grab a little meat, pea tip a little, oil spicy to a little, too plated." ”
Nowadays, Guandu small pot rice noodles have also become a business card of Kunming.
Kunming Wu Lao Da Rice Noodles Yang Siqiong: "Put fresh native pork, put it in with the broth and cook it first, then increase the umami taste of the soup, and then put the seasoning." ”
Add bean sprouts, pickles, leeks, salt, chicken essence, pepper, soy sauce to the soup, pour the rice noodles into it, boil and wait for tens of seconds, and a bowl of steaming rice noodles will come out of the pot.
Kunming Wu Boss Rice Noodles Yang Siqiong: "The characteristic of sour pulp rice noodles is to absorb taste, which is why many Kunming people like to eat sour pulp rice noodles, and the production process of sour pulp rice noodles has a lot to do with it. ”
Reporter: Pang Xingshang Ma Chitao
Source: YNTV2 Urban Barcode