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Guangzhou is a famous cultural city with a long history, Guangzhou is also known as "Five Sheep City" and "Sui City". Legend has it that in ancient times, five immortals dressed in five-colored costumes rode five-colored fairy sheep with ears of rice in their mouths, and gave rice ears to the people, wishing that there would be no famine here. The five-sheep stone sculpture in Yuexiu Park is a testimony to this legend.
Walking on the road in Guangzhou, I occasionally saw a noodle shop with round noodle cakes the size of birthday cakes stacked in layers in the high glass windows of a noodle restaurant, which is the famous Guangzhou Longevity Yifu Noodles, also known as Yi Noodles. I have long heard that many people in Guangzhou have the custom of eating Noodles at birthday banquets, so they smell the incense. This noodle is extremely convenient to eat, as long as it is boiled in broth and boiled to the ground. Noodles include clear soup noodles, beef brisket noodles, fried sauce noodles, three fresh noodles, chicken noodles, shrimp noodles, assorted noodles, etc.
The noodles of the noodles are very easy to inhale the essence of the broth, resulting in a delicious taste. Yi noodles have a smooth taste, bright color, soft and delicious, and have a unique flavor. The fried sauce of Guangzhou fried sauce Yi noodles is slightly sweet, but not greasy, using half fat and half lean pork belly, but also sprinkled with some shrimp seeds, increased the aroma, is the first choice in the minds of locals. The broth is made with sea cucumber, shrimp, shredded chicken, bamboo shoots and other noodles, and the soup is delicious, tender and smooth, which is mouth-watering. The production of noodles pays attention to the color and shape, loose but not scattered, floating but not solid, and it is smooth and luscious to eat.
Yifu Mian was named after the founder Yi Bingshou who served as the prefect of Huizhou in Guangdong and the official residence of Yangzhou Taishou. Yi Bingshou is a native of Tingzhou, Fujian Province, Qianlong Jinshi of the Qing Dynasty, a well-known poet and calligrapher in the Qing Dynasty, his calligraphy strokes are straight, evenly distributed, full of four sides, elegant and simple, and there was a legend of "one or two gold and one word". His home often gathered literati and inkers to chant and sing, and it was full of high friends all day long. In order to make it easier for guests to eat at any time, Yi Bingshou and the chef have innovated to create a special kind of noodles. When Yi Bingshou was the prefect of Huizhou, he used a cook surnamed Mai, who came from Kaifeng and was very good at cooking and was a good cook. The owner loves to eat, the chef will do it, they will interact with each other, and the guests and hosts get along very well and complement each other.
Later, Yi Bingshou was transferred to Yangzhou, and Mai Chef si also went with him, and it was there that he studied Yifu noodles by using the method of jiangnan preparation of noodles. Egg noodles are first cooked and then fried, when guests come, they can be eaten when they are boiled in the water, the face is golden, the noodles are smooth, the soup is thick and fresh, you can add different ingredients, fried into different flavors of Yifu noodles, the entrance is smooth and moist, there is no greasy feeling. Yi Bingshou and his mai chef not only created Yifu noodles, but also created the famous Yangzhou fried rice. It can be seen that Yi Bingshou is a well-known gourmet.
To make Yifu noodles, use fine flour, fresh eggs into egg paste, put in fine salt and stir well, then pour in flour and an appropriate amount of cold water, stir and form a dough, knead well, put the board with a dough stick to roll out to a uniform and energetic flake, roll out the noodles with a flour stick, roll the noodles continuously sprinkle into starch noodles, fold up with a knife to cut into noodles, use your hands to pull the head of the top layer of the noodles forward, grab the head with one hand, hold the middle in the other hand, shake out the noodles, put it into a pot of boiling water and cook until 7 mature and fished out, the cold water is too cold and dry, and fry it into a hot oil pot to fry it into a golden brown and fish out, Ready-to-use, crispy and firm egg noodles. Ifu noodles can be sautéed or simmered or boiled into a soup noodle. When guests come, just add this noodle with various condiments and put it in the water and cook it to entertain the guests. The poet and calligrapher Song Xiang tasted this noodle, felt that the taste was delicious, the flavor was special, and greatly appreciated, so he said: "It is a pity that such a delicacy has no name." What if you name it 'Ifu Noodles'? Since then, Yifu noodles have spread everywhere.
Later, Mai Chef returned to Guangdong, ran his own hotel, ate many customers, and the current production could not be handled, so he changed to pre-fried, made into a cake and a cake, ready to use, so it became the formula of Yifu noodles. Imitations in the market, according to the gourd painting scoop is popular. As a result, there are Henan casserole Yifu noodles, Shandong Yifu noodles, Yangzhou Yifu noodles, Chaozhou Yifu noodles, etc., of which Henan casserole Yifu noodles are famous for their fresh soup, gluten and nutrients. Yifu noodles are actually the world's earliest instant noodles, and they are the "old ancestors" of instant noodles and instant noodles.
The innovative invention of Yifu noodles has a history of more than 200 years, during which time there has been little improvement in the production method in various parts of China, and it is still used as a top noodle in restaurants. Unexpectedly, the flowers inside the wall and the incense outside the wall, this innovative invention actually bore fruitful fruit in Japan. Momofuku Ando, a Chinese-Japanese native, whose original name was Wu Baifu, was born in Chiayi, Taiwan. In 1958, Momofuku Ando successfully developed fried egg noodles using the basic principle of Ifu noodles, the so-called "instantaneous hot oil drying method", and named them "instant noodles". This "ramen noodles, which can be eaten in two minutes after pouring boiling water", became one of the greatest inventions of the 20th century with its speed, convenience, novelty and popularity. Momofuku Ando was thus honored as the "Father of Instant Noodles". The Japanese Nissin Foods Company, founded by Momofuku Ando, was officially registered as a trademark in 1961 and patented for the manufacture of instant noodles in 1962.
Instant noodles, also known as instant noodles, cup noodles, quick-cooked noodles, instant noodles, instant noodles, the south is generally called bowl noodles, Hong Kong is called doll noodles, is a kind of noodle food that can be cooked in hot water in a short period of time.
At present, some Chinese people are trying to put forward the proposition that "the right to invent instant noodles should belong to Yi Bingshou" and apply for "intangible cultural heritage" for Yifu noodles. And some manufacturers, in the packaging bag of instant noodles printed "three fresh noodles", "beef noodles" and other words to show the correct name. At present, nearly 90 billion pieces of instant noodles are consumed in the world every year, and the output value exceeds 100 billion yuan. The small Yifu noodles turned out to be a big industry, which was unexpected by the Chinese people. Yi Bingshou innovated and invented the principle of making Ifu noodles, and it is not known whether Momofuku Ando borrowed the principle of Ibe. But one thing is certain, Momofuku Ando has industrialized and marketized it, and has also made vegetables, spices, and meat sauce convenient. As long as there is boiling water, instant noodles can be easily eaten on trains, cars, ships, and even on the street, and our Yifu noodles are still inseparable from the kitchen. What's more, Momofuku Ando also applied for patent protection. There is really no point in fighting for this invention right.
Through this incident, we have two points of enlightenment, one is that China is known as a big country in gastronomy, but the influence of China's catering industry on the world is very limited, which is really shameful. Chinese catering should go abroad and occupy a place on the world's table. Second, the catering industry must adhere to continuous innovation. According to the different methods, innovation is divided into original innovation, integrated innovation and introduction of technology digestion, absorption and re-innovation. Ibetsu's Ifu noodles are original innovations, while Momofuku Ando's instant noodles should at least be integrated innovations. Although it is difficult to innovate originally, throughout the history of the development of China's catering, innovative cuisines and famous dishes can be described as endless, for example, Dongpo elbows, kung pao chicken cubes, boiled fish, etc. are all original innovation achievements. It can be asserted that only innovation can revitalize our catering industry; which restaurant insists on innovation and constantly introduces new dishes, which restaurant will prosper and make money.