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Among the noodle restaurants that debuted in Xiangyang, there are not a few who have successfully risen to the top with a bowl of beef noodles. And being able to win by relying on a bowl of tofu noodles is particularly surprising.
When it comes to the tofu noodles that can win, the first thing that comes to mind is definitely fried tofu, a small tofu soaked in golden brown, soaked in butter, and a bite will be juiced.
But the old Li family's tofu noodles use ordinary tender tofu, after being boiled, poured with a spoonful of homemade oil, the aroma alone is addictive.
#01
While the city is thriving and changing rapidly, the reinforced jungle is constantly growing, and those old food shops are wandering in the demolition.
Lucky to find the next foothold, unfortunately gradually disappeared in the long river of tongue taste, and it is difficult to find gaps.
"Where did the plate squid move next to the plaza KFC?"
"Can you still find that pancake in the railway compound?"
Some of the old shops in memory are gone, but some are still holding on. I'd rather operate quietly in the alley for 30 years until the nearby façade is transferred than move out.
This year is the 31st year that the old Li family noodle restaurant has opened, and for the first thirty years it has been curled up in the alley of the Fancheng District Government Kindergarten on Staff Road, and it has only been two years before it has moved into a brand-new façade on both sides of the street.
Perhaps it is nostalgia for the past, Chinese take root, the idea of relocating the land is deeply rooted, and you can live freely in your own world.
Every morning, you can see the familiar smiling faces, say hello too early, the uncle in the courtyard, the kindergarten child, the aunt who buys vegetables...
Although it is a business, it also has a human touch, as long as you want to eat, I have been there.
#02
To say where the old Li family's tofu noodles stand out, one is tofu, and the other is the spoonful of soul oil.
It is not as salty as the tofu of "Guangming Luoji", nor is it as salty as the tender tofu of other noodle restaurants. The white tofu boiled in brine is salty and flavorful, just right.
The latest thing is that tofu noodles are actually divided into two kinds, aside from alkali noodles and white noodles, the difference between noodle types, as well as red oil and clear oil to choose from.
Red oil is the butter refined by ordinary noodle restaurants, and the clear oil is also personally prepared by the boss's mother-in-law, which can be refined for 80 kilograms at a time.
A casual spoonful, the mellow oil aroma surrounds the tip of the nose for a long time, and you can smell the aroma of sesame seeds. Early in the morning, the hungry worms were awakened.
#03
The hostess is a neat person, thirty years of "professional standards", fishing noodles and pouring soup a set of actions in one go.
Just sprinkle some green onions and take away a bowl of fragrant red oil tofu noodles. In order to see the difference, I asked for a bowl of red oil tofu noodles and a bowl of clear oil tofu powder.
Once the noodles are stirred, they are quickly mixed with the spicy red oil. Chopsticks must be accurate, and eating tofu in the noodles is the flavor.
The brine-boiled white tender tofu is salty and flavorful, and with the powerful noodles and crisp bean sprouts, the taste is complete.
The most amazing thing is this bowl of clear oil tofu powder, the choice of powder is to facilitate everyone to distinguish, who knows but unexpectedly delicious.
The mellow clear oil is poured on the original dull rice noodles, as if buff blessing, and the taste and texture are upgraded by a level.
The rice noodles were soaked in water in advance to soften, and the hot water was even softer and softer when it was fished out. The storm inhaled a large mouthful, and the sense of satisfaction exploded.
If you are tired of eating heavy butter snacks, it is recommended that any flour noodles can be tried with clear oil, there is definitely a surprise!
In addition to the well-known tofu noodles, there is also a treasure ichikawa noodles in the shop.
Not only are there sweet and sour kimchi, but there is also a small flavor enhancer exclusive to the hostess, made from chili peppers and peppercorns.
After pouring the soup, add a little and then add kimchi, and when stirring, the spices melt in the noodle soup, just smelling it will know the spicy appetizer.
Different from the traditional Sichuan noodles, it is not salty and fragrant, and at a glance, it is known that it is specially improved for the Slightly Heavier Xiangyang people.
At this time, it is the most beautiful to be accompanied by a bowl of old Li family's self-brewed rice wine.
The rice wine in the shop is also divided into "new wine" and "old wine". The new wine is translucent in color, sweet and refreshing, the wine strength is relatively small, and the old wine taste is more mellow, and the staying power is somewhat large.
Needless to say, the word "as usual" is enough, a bowl of noodles and a bowl of yellow wine. The same kind of noodles have a thousand tastes, and the rice wine is still good for your family.
Old Lee's noodle restaurant
Address | The middle section of the front of Fancheng District Staff Street
At the end of the article, you can read the original text for one-click navigation
Opening hours | 6:00-12:00
「Clear Oil Tofu Noodles」
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Producer: Xiangyang Food Network Technology Co., Ltd
Editor: Watermelon Meow Photo: Daifuku Jun
Originally released by Xiangyang Food, unauthorized reproduction is prohibited