In China
Every place has a special noodle ~
For example, Beijing's miscellaneous sauce noodles, Wuhan's hot dry noodles,
Shanxi's knife-cut noodles, Chengdu's Dandan noodles,
Kunshan's Ao stove noodles, Zhenjiang's pot lid noodles, and so on.
Speaking of Ala Shanghai, we have to mention YangChun Noodles!
Yangchun noodles, simple and cheap.
"This bowl of noodles is better than any other bowl of noodles."
This is the original words of "A Bowl of YangChun Noodles" in the middle school textbook.
In the eyes of Shanghainese,
The simpler the noodles, the more elaborate they are.
7 secrets about it,
Today Xiao Nong will tell you about it
1
Yangchun noodles were invented by Shanghainese
Yangchun noodles were originally named "clear soup light noodles"
Noodles clear water light soup without toppings, seasoning is to put soy sauce,
Don't be too happy if you can add some lard.
The name "YangChun Noodles",
It is said that it was invented by Shanghainese.
One said that the inspiration comes from the face price,
At that time, each bowl was ten texts,
Folk call the lunar month of October as the little yang spring,
As a result, the ten wen noodles became yangchun noodles.
The other version is a bit "tall",
Say that the Qianlong Emperor went down to Jiangnan,
Ate this delicious bowl of nameless noodles at the stall;
Take advantage of the face to take the name of the face,
Saying that it is the current Yangchun March, he gave the name "Yangchun Noodles".
2
Yang Chun Noodles saved the face of the poor
in a word
The name "Yangchun Noodles" has made a great achievement
Shanghainese love face,
The glossy surface is unspeakable in any case,
Ben is a poor egg, how can he eat more and more poor?
Nowadays, diners can shout a word without losing dignity
"A bowl of Yangchun noodles, the soup should be wide, the noodles should be hard, and the green should be heavy."
Incidentally, the "green" in this noodle is not a green dish,
It is turquoise green onions and garlic.
Onion or garlic, add luster to the yangchun noodles,
Therefore, it is also known as "incense head".
The old guest curtain came in,
Shouted, "Heavy incense head." ”
The guys would grab a handful of onions and garlic and sprinkle it.
Those who avoid onions take care of a "no incense head".
And business people also care whether they can scream loudly,
And you have to listen well,
So the shop shouted:
"Oh---------------------------------
Two bowls of noodles:
"Oh -- Double Yang Spring Coming!"
Three bowls:
"Oh--here comes Sanyang Kaitai again!"
Four bowls:
"Oh -- add two bowls of Yang Chun!"
Use "Yangchun White Snow" to name a bowl of noodles of "Lower Riba people",
This is Sven from Shanghai.
Probably this is also the shrewdness of Shanghainese people
3
Eat chicken soup bottom Yang spring noodles and you earn
Yangchun noodles are because there is no topping,
Therefore, the requirements for soup are very high.
There are two kinds of soup red and white, the difference is whether there is soy sauce or not,
Authentic Shanghai Yangchun noodles are white soup,
The red soup Yangchun noodles are inherited from the Su bang noodles.
Ordinary Yangchun noodles are made of soup made of bones,
Further up is the yellow eel bone broth,
Touching the ceiling is chicken soup.
After the soup is boiled, it must be precipitated and filtered,
The soup that comes out of this way, in Shanghainese,
It is "fresh is fresh, eyebrows will fall off"!
4
The following is definitely a technical job
Boiling noodles must be boiled in a large pot of boiling water,
The pot should be large, and the water should be clear,
Throw the noodles into a large pot and boil two times and three boils.
Prepare another pot,
A pot of cold water boils the noodles over the water.
Fishing noodles is definitely a technical job,
Fishing is late, the vitality of the noodles is greatly damaged,
There is no "spirit" at all, and the head is bent over;
Fishing early, that side has not yet been enlightened,
There is still some anger, so "head to head".
Put the noodles in cold water,
Immediate shrinkage of the surface,
So that the organizational structure is much tighter,
Whole noodles, clear appearance,
Smooth lines, straight and straight,
How many "Peugeots" to have, how many "Peugeots" to have.
5
A spoonful of lard is the soul of YangChun noodles
Make Yangchun noodles,
Essentially – lard!
The haunting fragrance of Yangchun noodles comes from it.
furthermore
Using chopsticks to fish for noodles is also very exquisite,
The skills of the noodle shop master,
It's because he can put the noodles neatly back and forth in the bowl,
Not chaotic at all --
The soup is clear, the noodles are pure,
Even the green onions floating in the soup are also clear.
Finally the noodles must be higher than the water,
Such a look,
It is the most extreme bowl of Yangchun noodles.
6
There is a fixed combination of toppings and soup heads
Yangchun noodles are also a bowl of noodles with a base.
As long as the toppings are added, the snow will rise in an instant.
There's it at the bottom,
Only then can there be a place for all kinds of rich and noble toppings.
Add a piece of ribs to make a large row of noodles,
Add yellow eel and shrimp to become the famous shrimp popcorn noodles...
The so-called "red two fresh",
It's braised lamb with smoked fish.
A bowl of bone-chilling Yangchun noodles never takes the initiative to lean on large sums,
It knows that once it adds toppings, it loses itself,
It is not a Yangchun noodle of one clear (green onion) and two white (noodles).
Just like the Shanghainese also have their own last stubbornness,
Say "The toppings are like jewelry,
You pour it all into the noodles,
It's like jewelry is worn all over your head and it's messy. ”
The best compromise is to start eating the noodles and toppings separately
↓↓↓
Stewed meat must be eaten with white soup,
Braised pork ribs are toppings that belong to the red soup.
Nong made a refreshing cut?
7
Why do old food prefer "head soup noodles"
The so-called head soup,
It means that the noodle shop has just opened its doors one day,
The first noodles are boiled with fresh water.
The first batch of noodles under the opening of the noodle shop in the morning,
Because the water in the pot is refreshing,
The alkali in the noodles is easily released.
Later, because the soup of the noodles is boiled more and more lye water, the heavier it is,
Water thickening,
The surface of the water becomes sticky, and there will be a smell of alkaline water,
The relative taste will be relatively poor.
A bowl of Yangchun noodles,
I don't know how many Shanghainese stomachs have been conquered,
That's what it means
Authentic taste of old Shanghai.
If you like Yangchun noodles, please raise your hand.~
【Tian Xiaoyu Comprehensive Editor】
References: @ Xinmin Evening News Luminous Cup Author: Yuan Nianqi @ Understand Shanghai @ Tao's kitchen, picture source network, if offended, please contact.