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How much do Xiangyang people love spicy food?
A bowl of buttery noodles is heavy enough, but you can still hear "Boss, make more chili oil";
A pot of beef offal that looks spicy to the root of the tongue must also wait until it is fully cooked into the flavor, and the beef offal is soft and rotten, and the mouth is full of spicy;
Crayfish love oil stew but prefer Yicheng prawns; barbecue to cumin, chili powder is even less; eat noodles chew garlic is fragrant and spicy...
If Sichuan is afraid of not spicy, Xiangyang people can also be called not afraid of spicy, and also with the unknown "spicy gene".
Take the most iconic beef noodles, which were not yet popular, vegetarian noodles with sporadic minced meat, and the taste was all supported by chili oil.
When the spicy oil wrapped in smooth noodles is inhaled into the mouth, the taste buds are exploded.
This is also why spicy noodles were very popular when I was a child, there is no spicy taste, no meat, no taste when eating.
Since the last time I dug out the Huijun spicy noodles, everyone has begun the "eating noodles spicy challenge", if you have to compete for one or two, then see if this one is spicy enough today!
#01
Ann Lao Er Secret, four kinds of chili boiled chili oil
Although an Lao Er, who is located on the bearing road, does not reach the grand situation of eating noodles at the head of the bridge, he also has a group of loyal diners with a unique pot of chili oil.
Every morning, you can see a steady stream of people coming to eat noodles, and the wooden table outside the door is still filled with boxes of old-time card coins.
The young man who fished for the noodles was an apprentice, and the real boss, the fourth lady, was now only responsible for cleaning up the storefront, and the rest of the time was spent on the simmering of the chili oil.
Four kinds of peppers are ground into noodles, simmered slowly on high heat, until the choking aroma is boiled out, and you are done. Each time, the fourth lady will boil about 200 pounds and keep it for a long time.
For xiangyang people who eat noodles every day, red oil and chili oil are quite clear, do not eat spicy red oil, can eat spicy chili oil to serve.
Go to the noodle restaurant that you often eat, you may not need to explain, the boss will also arrange the same way, but even if the acquaintance comes, the noodle master will still ask a sentence "Eat chili peppers?" How spicy is it? ”
Because their own chili oil is really spicy enough!
#02
Come to this spicy mouth, naturally let the boss make more peppers, but have to come to a sentence "I'm afraid you can't stand it."
I still don't believe it's so spicy...
The vegetarian tofu noodles do not have meat and fishy, and can best reduce the taste of the noodles, oil, and soup itself. Half a spoonful of chili oil is drizzled and the whole bowl of noodles is bright red.
Not like Huijun's spicy noodles, the chili oil of An Lao's second family is very delicate, and there is no chili noodles to see, nor choking, only a leisurely aroma.
The noodles are smooth and spicy, but very soft, without the "perverted spicy" feeling that the boss said.
The heart is still secretly proud, eat two more bites, the spicy energy will come up, not spicy mouth, but the throat tube along the chest cavity are spicy and hot.
The fried tofu bubble sucks up enough spicy oil, and then slips through a bowl of noodles to completely absorb the spicy and then slowly calm down.
Accompanied by a bowl of sweet home-brewed rice wine, it is also good to enjoy this breakfast with extreme taste.
If you replace the butter of beef noodles with the spicy oil in the store, you can collide with a different feeling, and the spicy intention still has a clear taste.
Beef is a thickly sliced piece without any stinginess, wrapped in chili oil, and eaten with its own strength.
Each of the smooth noodles is covered with spicy oil, and the spicy taste slowly invades the mouth, and the spicy taste is even deeper with each bite, and it is spicy and fragrant with the sprinkled green onions.
#03
Noodles need spirituality, and eating noodles also requires a human touch
After ten years of opening the store and learning art for a longer time, the fourth lady has long stopped fishing for noodles herself, preferring to greet guests and nag at home.
In her own words, "Fishing for noodles every day, skilled but less spiritual." Occasionally show off your skills, you can better grasp the texture and taste of the noodles.
Every day, when pouring rice wine for guests and cleaning up the dishes and chopsticks, you can chat a word or two, and ferment a strong sense of humanity with strangers.
Therefore, the taste of the noodles is important, but the human touch it brews can impress people even more. Just like the texture of spicy noodles, it is spicy and warm, with a long aftertaste.
An Lao Er Noodle Restaurant
Address | Xiangcheng District Bearing 1st Road No. 27
Opening hours | 06:00-11:00
"See who's the hottest"
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Producer: Hubei Whale Tao Network Technology Co., Ltd
Editor: Watermelon Meow Photo: Daifuku Jun
This article was originally published by Xiangyang Food, and unauthorized reproduction is prohibited