If someone asks you what impression you have of old Beijing snacks, it may be the first thing that comes to everyone's mind is bean juice, an old Beijinger can come to a bowl of hot bean juice every morning, with golden crispy caramels and refreshing pickles, not to mention comfortable.
It is also strange to say that because of the unique smell and sour taste produced by its fermentation, people's attitudes towards bean juice are clearly polarized, and people who like it salivate and think without drinking it for two days; and those who don't like it avoid it and can't drink it. Today, this polarization has gradually formed two opposing forces, and the online debate about Bean Juice has not stopped. If it were you, would you like and bean juice?
Respect science, reverence for nature, hello everyone, I'm Strange Meow, the new issue of "Wonderful Food" is coming. If you combine old Beijing bean juice and Henan pasta, what kind of chemical reaction will occur? This is the kind of food that is brought to you today: Luoyang pulp noodles. It is one of the top ten traditional snacks in Henan Province and is also the intangible cultural heritage of Luoyang City.
<h1 class="pgc-h-arrow-right" > has a long history and a long history</h1>
Luoyang City, as the "ancient capital of a thousand years, peony flower city", every year during the peony flower festival, there are many tourists. All tourists who come to Luoyang should do three things, visit scenic spots and historical sites, enjoy the national color and heavenly fragrance, and taste the noodles of Luoyang Old Town.
Pulp noodles, also called pulp rice, is the traditional famous food in Luoyang City, which has been passed down for thousands of years, and its true source has no way of being verified, but there is such a legend about the origin of pulp noodles.
Legend has it that during the Eastern Han Dynasty, the Guangwu Emperor Liu Xiu, in order to avoid Wang Mang's pursuit and killing, traveled day and night, and did not eat for several days, and one night when he came to the vicinity of Luoyang, he found a family to ask for some food. However, the owner was poor, and only found a few dried noodles and steamed mung bean milk in the room, and Liu Xiu, who was hungry and anxious, could not take care of so much, so he boiled the sour soy milk and put the noodles and vegetable leaves into the pot.
After the noodles were cooked, the aroma came to the noodles, and Liu Xiu devoured them, which was called a relish. Later, Liu Xiu became emperor, although the daily mountain treasures and seafood continued, but still remembered the sour noodles he had eaten when he was down, and later ordered the imperial chef to make this dish according to his own memories and join the imperial banquet.
Pulp noodles have been passed down for thousands of years, becoming a home-cooked meal for luoyang people, and also a hometown taste that many people think about day and night. Nowadays, small shops selling pulp noodles can be seen in the streets and alleys of Luoyang City, railway stations, and bazaars. Luoyang has three musts: Luoyang water mat, Luoyang peony, Luoyang longmen, in the Luoyang water mat there is a noodle snack.
<h1 class="pgc-h-arrow-right" > the fusion of bean juice and noodles, the taste is sour and refreshing</h1>
Pulp noodles, half of the old Luoyang people will make, but whether the taste is long, whether the taste is pure, depends on their craftsmanship.
Pulp noodles to be delicious, that mung bean sour pulp must be the key, Luoyang City has a special production of sour pulp pulp, when making pulp, the mung beans soaked in water, absorb the water after the mung bean swelled up, and then put into the stone mill grinding into a coarse pulp, coarse pulp filtered, add the right amount of water and koji, placed at a certain temperature, after 24-48 hours of fermentation, the sour pulp is made. The production of sour pulp here is actually similar to the production method of old Beijing bean juice, which can be regarded as a thing.
Luoyang people are used to pouring a bucket of sour pulp in the pulp mill when making pulp noodles, and the grouting is also exquisite, the general pulp mill will have old pulp and new pulp, and the old pulp will be more sour and thicker than the new pulp, so it is the new pulp, the old pulp is half, so that the taste is just right after neutralization.
The noodles to make pulp noodles also need to be rolled by hand to be delicious, after preparing the sour pulp and hand rolling noodles, now the mung bean sour pulp is under the pot, warm heating, burned until slightly opened, until the pulp foam floats, you can put the five-spice powder, sesame oil, celery crushed into the pot, these things can cover the taste of the sour pulp to remove a part, and then use chopsticks to slowly beat the foam, and then slowly roll out the noodles by hand, cook the noodles on high heat, add salt, green onions, coriander, peanuts and other spices to eat.
Just out of the pot of pulp noodles have acid, fragrant, soft and other characteristics, which acid and vinegar brought by the acid is not the same, it is fermented to produce bean flavor of acid, more concentrated and complex, if you have drunk bean juice, in fact, it is similar to the sour taste of bean juice, but because of the addition of some condiments, so cover the bean juice should have a special smell.
Pulp noodles also have a characteristic, after cooling and then heating to eat will have more flavor, so the folk also have "pulp rice is hot three times, take the meat is not changed", "pulp rice is hot three times, to a county official is not dry" and other interesting sayings.
<h1 class = "pgc-h-arrow-right" > respect food and protect the geographical diversity of food</h1>
Whether it is Luoyang pulp noodles or old Beijing bean juice, they all have their own unique historical sources, corresponding to the inheritance of local food culture, the continuation of history, and more reflect people's living habits.
Can not be denied just because of its special smell, in fact, for people who leave their hometown, in addition to the thought of family affection, there is also a part of the miss of the unique food of the hometown, I believe that many people have experienced this feeling, tasted the taste of hometown in the field, that feeling only they understand.
In 2007, pulp noodles were selected as one of the top ten traditional snacks in Henan Province, and were also included in the "Intangible Cultural Heritage List" of Luoyang City, in fact, these do not show how delicious it is, nor can it explain how advanced it is, I think it reflects more of the protection of this traditional eating habit.
The reason why China can become the country with the richest food culture in the world is not supported by these traditional and local food cultures, which is a precious wealth left to us by our ancestors and worthy of our careful inheritance from generation to generation.
What unique cuisine does your hometown have? Are you willing to pass on the food of your hometown?
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