Ancient City Martial Arts Cuisine - Spicy Noodles Ancient City Food | Martial Arts Spicy Noodles

<h1>Ancient city cuisine | martial arts spicy noodles

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After appreciating the delicacy and gentleness of the Wugong Town Flag Flower Face Woman, we walked into the very famous Wugong Restaurant to taste a kind of spicy noodles that are as rough and bold as the local Hanzi. How spicy it is, I heard that it is the first spicy in Shaanxi. This spicy noodles are made of spicy seeds, leeks, vinegar, salt and clear soup as raw materials, the ingredients are simple, the method is convenient, whether rich or poor, families can deal with it, so they are deeply loved by people.

After walking into the restaurant for a short rest, the boss talked about the production of spicy noodles, saying that it was deceptively simple, but the method was extremely exquisite.

First, good wheat grinds good noodles. Wugong is the national high-quality wheat base, flour is naturally superior, and the noodles should pay attention to uniformity, rolling noodles should pay attention to strength, a strong man often rolls out is full of sweat, will roll the noodles strong and slender. The owner of the restaurant said that when making noodles, first make a small flocculent, then mix the eggs and salt well, then knead them, do not stick to the hands, and then wake up for half an hour.

Second, spicy seeds + vegetable oil. In the process of waking up the noodles, it is necessary to start making the most important raw material in the spicy noodles - the oil poured spicy seeds. The restaurant does not use spicy seeds from other places, but all are home-grown or produced from Guanzhong's line of chili peppers. The spicy seeds are roasted and dried and crushed evenly in a groove, but not too crushed, and finally a little pepper is added, and then the spicy seeds are poured with boiling oil. The oil is best used with locally produced rapeseed oil, and the aroma of rapeseed oil is irreplaceable by any other oil. The owner of the restaurant told us: "The oil must be burned a little hot, used to splash peppers, how much to use, and never overnight." ”

Third, boil the noodles. If you want to make noodles, the process of cooking noodles must not be sloppy, otherwise you will lose your previous efforts. Boil it and order cold water once. After the noodles are cooked, they should be quickly fished into a bowl, sprinkled with leek leaves, and then poured with hot oil and spicy seeds to wait for the soup. The boss said that the noodles cooked in this way are strong, smooth and chewy.

Fourth, the clear soup toppings. Soup is boiled in a pot of boiling water when cooking noodles, or in advance, and the boiling water is made with a little ingredient, salt and farmhouse vinegar, without any meat or meat oil. Pour the boiling hot clear soup into the noodles that have just come out of the pot, pay attention to the soup with more noodles and less noodles, and the spicy red. The owner told us that the spicy seeds were splashed with boiling oil, and in the process of pouring, the spicy was basically spilled, so it looked red and red, and it was not particularly spicy but particularly fragrant to eat.

After listening to the boss's introduction, we couldn't help but want to put on a bowl, and soon the spicy noodles were presented on a plate. Take a look at the impenetrable spicy oil, look at the leeks floating in the bowl, red and green, a breeze wrapped in the aroma of spicy oil into the heart. A bowl of noodles so affected our visual, taste nerves, quickly picked up a chopstick head into the mouth, chewed carefully, swallowed slowly, noodles strong, smooth, clear soup sour and spicy delicious, fragrant, a bowl of entrance I have "pieces of red face, both tears in the eyes." Spicy sucking and sucking and drinking soup vigorously, after all, the temptation of "color and fragrance" is still held up, which makes everyone happy. Sip a cup of tea and wait until the afterscent of the spicy is gone before you feel that you have lost your feminine spirit. They eat bowl after bowl, as bold and rugged as spicy noodles! It was a pleasure. Full of wine and food, the boss talked about the reason for the spicy noodles.

"Han Xin garrison lacquered the water bank, the founding of wugong spicy noodles", said that is the origin of wugong spicy noodles. According to legend, Liu Bang attacked Xianyang to become king, but because his power was too small, he was made the king of Hanzhong by Xiang Yu, left the capital of Guanzhong, Southern Zheng, and later expanded his forces to gather military supplies and worship Han Xin as a general. Taking advantage of the opportunity that Xiang Yu sent troops to Shandong to attack Tian Rong, he successively occupied Fengzhou, Chencang, Qishan, Meiyang, and Zhongtingchuan in Binglintai County, garrisoned the town of Wugong in Xiyuan, and set up three lines of defense along the west bank of the river and on the edge of the river. Due to continuous heavy rains, the military supply could only be supplied for three days, the grain and grass could not be delivered after ten days, and the local new wheat could not be harvested until ten days later. On the one hand, Han Xin ordered the cooking camp to block the news, and on the other hand, he led the guards along the slope of Jiang Yuan's tomb to check the terrain on the opposite side and the deployment of his own army. During the walk, I suddenly found that there were many "wild potatoes", "wild garlic", and "wild leeks" growing on the slope, chewing them into a delicious and spicy mouth, that is, letting the soldiers collect them everywhere, and half a kung fu collected a lot, Han Xin summoned the cook to lead, and ordered that from now on, each meal should only be used in a quarter of the usual amount, and the noodles should be rolled thin with a rolling pin and cut into thin strips, and only one bowl of bottoms could be fished in each bowl, and the wild potatoes and wild garlic were fried in clear oil and placed on the noodles, and the wild leeks were cut into crumbs with a knife and floated on the prepared brine acid soup. In order to make the soldiers taste delicious, they also bought chili noodles and rapeseed oil in Tai County. Pour the frying oil on the spicy noodles and mix in the rice soup. When the soldiers took the noodles and ate them, they felt that the soup was fragrant, sour and spicy, and they were full of three or four bowls of food and drink. Han Xin was overjoyed, and a few days later, the three armies attacked Zhang Handan's troops, and the enemy army was defeated and retreated, taking Xingping, capturing Xianyang and Haojing, occupying the whole of Shaanxi and directly attacking Yuzhou.

After Han Xin's army left, the people around Wugong and Fufeng followed suit, so there was a legend of spicy noodles. The sour soup noodles eaten by wugong farmers today, as well as the dipped water noodles and qishan noodles that are usually eaten, are largely evolved from spicy noodles.

Source: Wugong Online