Tofu noodles from Xiangyang

My daughter said that she suddenly wanted to eat Xiangyang's tofu noodles, and after she reminded me, I also had the idea of wanting to eat. Time flies so fast, it has been sixteen years since I left Xiangyang, and I have a flick of my finger.

Online pictures, thank you author!

After living in Xiangyang (then called Xiangfan) for eight years, my two favorite dishes were tofu noodles and sesame root (dishes fried with sesame seeds and lotus root, which can also be eaten as snacks), both of which are rich in oil and heavy flavor. Her daughter has only lived in Xiangyang for four years, and she does not like to eat noodles, and she actually likes tofu noodles. After she returned to Yichang to attend high school, she often told others about tofu noodles, and many people thought that tofu noodles were noodles made of tofu and flour, such as Yunmeng's fish noodles, which were noodles made of fish and flour.

Xiangyang's tofu noodles are a bowl of noodles, there are small pieces of white tofu diced or fried tofu bubbles, of course, not only this, but also other ingredients, such as bean sprouts, kelp, fried soybeans (or fried peanuts), shredded kohlrabi, pork belly, etc., belong to the category of cheek noodles. There are said to be more than twenty kinds of condiments, and I think it may be that many condiments have conquered the taste buds that do not like to eat noodles. Tofu noodles are the kind of food that you want to eat and never get tired of eating, as long as you eat it once, it is like being addicted, you can't help but think, is there a special, ineffable condiment in the soup?

Tofu noodles are made of alkali noodles, alkali noodles are cooked and fished into a large bowl, and then use a long spoon to scoop a spoonful of red oil soup into the bowl, this soup is the soul of the tofu noodles, the soup has tender white diced tofu (or golden tofu bubbles), bean sprouts and kelp, and then use the right amount of fried soybeans (or fried peanuts), diced pork belly, kohlrabi shreds, green onions, stir with chopsticks, the aroma hits the taste buds, white diced tofu, thick red oil, green green onions, oily kohlrabi shreds are bright and bright, pleasing to the eye, Another bowl of rice wine, perfect!

The tofu in the tofu noodles melts in the mouth, the noodles are full of toughness, and the soup has an endless aftertaste. Tofu noodles must be eaten hot, because there is butter in the soup, the soup is cold, butter solidified, so, after a bowl of noodles, this day must be full of vitality, refreshment, feel that you can bar another day, even if it is a dull day, it will be full of warmth.