As the saying goes: five miles of different winds, ten miles of different customs. Each place has a unique noodle culture of the locals, and the soup noodles have the practice and taste of one place in one place, and the taste and appearance of the same name may also be very different. If you eat flag flower noodles in Shaanxi, what you eat in this township is noodles, and what you eat in the neighboring towns may be noodles; some of them are served in a sea bowl larger than the face, and some are served several bowls at a time. But no matter which one is absolutely full and strong, it is the basic respect of people here for food.
01 Flag Flower Flag Flower / can be noodles, can also be side dishes /
Flag flower noodles are also called seven flower noodles, strange flower noodles, a look at this name, you know that it is called out according to the accent habits of the locals. Looking at the text, this kind of face must look like a small flag in some places. Roll the thinly rolled dough on a rolling stick, a tight roll, and use a knife to cut the noodles from the rolling stick into a neat stack of wide noodles, and then cut diagonally into small diamonds.
And the noodle flag face, although the noodles are slender and long, the side dishes are cut into a thin small flag shape, the small bowl holds a mouthful of noodles, a chopsticks down, the noodles are neatly picked up, as if the big flag is picked up.
02 Shaanxi people's noodle eating style / 6 bowls at a time, absolutely full /
The most famous flag flower is in the area of Wugong Town. The flag flower noodles here are all slender noodles, which are somewhat similar to Qishan's "one bite of incense" cheek noodles, all of which are a small bowl, and the soup lasagna is less. The first time I tasted this small bowl of noodles, I still feel a little confused, a small bowl, it is really not the style of Shaanxi people to eat noodles! In fact, flag flower noodles are not only sold, six bowls and one plate. Young people are usually two games of chess, surrounded by bowls full of tables, sucking and sucking, and eating in a row.
Because it is a mouthful of noodles, the noodles must not be vague, thin and strong, not fake slippery, and the roots are clear. Hand rolling is a top product, and machine pressing is much simpler and more convenient. The thousands of years of wheat cultivation tradition in the Guanzhong Plain have given the noodles here and the vinegar made from wheat have a historical scale. The noodle shop that can be operated, these two things are not a problem.
03 Side dish + soup + a spoonful of oil poured at the end / Together made a flag flower /
"A mouthful of incense" cheek noodles and flag flower noodles are similar to those of outsiders, both are small bowls of soup noodles with less soup lasagna, but in the eyes of locals, they are two kinds of noodles. The fame of the noodles is too big, and the customs are also exquisite. To put it simply, the biggest difference between the two is in the side dishes.
The side dishes of the cheek noodles are red carrots, yellow and bright yellow cauliflower, white and bright tofu cubes, golden egg slices and black dull fungus, each color has a meaning, five colors are indispensable, plus a large spoonful of pork cheeks, absolutely rich enough.
But the side dishes of the flag noodles are basically no standard, the only thing that can be determined is that the fried egg skin is thin and uniform, it must be cut into a small flag shape, and the four kinds of chicken shreds, kelp shreds, yellow shreds and green onions can not be less, and the rest of the side dishes depend on the characteristics of each family. The point is that the side dishes of the flag flower noodles are all light and complement the noodles, and the whole bowl is lit up by the soup and seasoning before the pot.
The broth of the flag noodle noodles is generally boiled with white chicken and pork bones, and the spices such as cinnamon, peppercorns, fennel, star anise and other spices are wrapped in the pot, during which a small amount of cloves and sand kernels are added to the flavor. The broth simmered over low heat is bright in color and fragrant. Drizzle with local balsamic vinegar and pepper before cooking to enhance the sour taste.
The Guanzhong Plain is rich in persimmons, and every November, not to mention suburban farmhouses, is the persimmons on the persimmon trees on the sidewalks of small cities are plump and full of heavy branches, making the appetite of local birds become picky. This vinegar made of persimmons, clear and transparent, rich in sour flavor, poured in the broth, does not show color, only tastes, just with the flag flower noodles.
There are two types of flag noodles according to the different oils ordered before serving: the canola oil is added to the clear soup flag noodles, and the one drizzled with chili oil is called "spicy noodles".
Divide the cooked noodles, plate them in a fine porcelain trumpet bowl, spread the colored side dishes on top, and pour the broth along the side of the bowl, at this time the side dishes of various colors float up, and there is rapeseed oil or chili oil wrapped, and the slices flutter, like small flowers blooming in the bowl.
Clear soup flag noodles are mainly sour and fresh. Through the thin oil surface, through the small flag-like egg skin, you can see the side dishes and noodles in the bowl, clear and very ornamental.
Spicy noodles are red oil noodles as a background, and various colors of drifting vegetables arrange their own combination pictures on it, which is pleasing to the eye. This kind of chili oil is different from the strong sichuan red soup, it is also light and thin, not greasy, and the spicy taste is also a little, mainly to add a little pepper flavor and look.
Whether it is cheek noodles or flag flower noodles, the soup must be hot, preferably in a bowl and grunting. Among the highest evaluations of good soup by locals, there must be a sentence of "frying is very hot, and you can boil your hands with numbness." If the store is considerate of diners, afraid of burns, and left to dry for a while before serving, then the store can basically close.
The oil noodles are spread into a bowl with a large lid and the soup is sealed so that even if you eat the sixth bowl, the soup is hot. At this temperature, if the quality of the noodles is not good, the sixth bowl of noodles will be soaked, which will definitely affect the taste. So a small bowl of noodles, everywhere is exquisite.
When it's cold, I want real warmth more than I get dressed, like returning to a bowl of flag noodles. There are meat and vegetables, noodles and soups, sour and spicy, salty and sweet, everywhere is appropriate.