The return of hand-rolled noodles
Ever since I learned to make hand-rolled noodles (rolling noodles) in the countryside in the 1970s, I still show my hands often in the morning and at night. I like hand-rolled noodles, because its simple craftsmanship, natural materials, beautiful taste and long historical charm for all ages are really unforgettable. Second, making your own hand-rolled noodles is a kind of physical and mental relaxation and erotic cultivation, and at the same time, it can also add a little warm atmosphere to family life. I communicate with my colleagues and many people around me, and I feel the same way. For many generations and many years, whether in the city or in the countryside, hand-rolled noodles have long become a popular and delicious food, so that people will be praised when they mention hand-rolled noodles!
However, with the continuous improvement of people's living standards, the changes in the catering and food industry have also followed, the scientific and technological content is increasing, the variety is increasing, and the strong momentum of continuous renovation of patterns is changing people's lifestyles with each passing day. Over the years, all kinds of mechanically processed noodles and instant noodles have gradually replaced the hand-rolled noodles that have been popular for many years, such as lasagna, dragon's whisker noodles, egg noodles, mung bean noodles, vegetable noodles, beef noodles, rib noodles, spicy noodles and other industrial finished noodles jumped on the shelves of supermarkets, dazzling and beautiful! In this way, it not only greatly reduces the labor intensity of housewives, but also truly enriches the content of people's lives and accelerates the pace of people's lives, thus highlighting the inevitable trend of social development.
But how things change is often difficult to predict. Somehow, recently in the family, in the canteen, in the hotel restaurant, hand-rolled noodles have quietly become a popular food, in the banquet to entertain guests and relatives and friends, people in the wine after the order of the meal is the first choice of hand rolling noodles, on weekdays on the table is more often visible.
Maybe people's inherent nostalgia is surging up, isn't this a step backwards? At this moment, I suddenly remembered the famous German philosopher Hegel's famous saying that "existence is reasonable", just like more than thirty years ago, people revered nylon, artificial cotton and other chemical fiber clothing as the best product, and later the concept of "pure cotton is superior" returned, the former felt new and fashionable, the latter felt safe and comfortable, both are reasonable. From this point of view, the before and after evolution of the existence of hand rolling noodles should naturally be reasonable.
The reason for the return of hand rolled noodles in addition to its infinite charm, but also contains many practical considerations, industrial pollution, chemical pollution on people's physical and mental health threats forced it to more advocate green and yearn for natural, although the packaging of various types of noodle products in supermarkets is also prominently marked with "does not contain any preservatives, whitening agents and chemical pigments" and "quality and safety", "support environmental protection" and other words, but with the media reports on some food safety accidents and such as "instant noodles are not suitable for long-term consumption of the main meal" In this kind of propaganda, people still have to choose daily necessities and lifestyles that are more beneficial to their health and safety out of some concern.
Writing this, I can't help but think of a bitter slip of the tongue that the NPC deputies at the "two sessions" said last year: "Eat animals afraid of hormones, eat plants afraid of toxins, drink drinks afraid of pigments, and have no idea what you can eat...", while people rejoice at the increasingly colorful content of life, health awareness, safety awareness, and environmental protection awareness are also constantly enhanced, such as corn porridge, millet rice, soybean milk, mung bean soup, miscellaneous bread and other grains and miscellaneous grains, as well as various vegetables including wild vegetables, as well as elm money, acacia flowers, All kinds of green natural foods such as chai eggs and chai chicken have become home-cooked meals that people are satisfied with and enjoy like hand-rolled noodles.
Because of the return of hand-rolled noodles, noodle products marked with the name of "hand-rolled noodles" immediately appeared in supermarkets, and the streets of the city also appeared "so-and-so hand rolling noodles general store" and "so-and-so hand rolling noodle branch", which is probably the merchants in line with the social trend and people's needs! In this way, the return of hand-rolled noodles not only reflects people's nostalgia for traditional cuisine and lifestyle, but also puts forward useful enlightenment for the coordinated development of science in all aspects of society, including the catering and food industry! (Zhang Fanghua)
About the Author:
Zhang Fanghua, pen name Qingquan, a native of Heze City, Shandong Province, is a member of the Chinese Essayists Association, a member of the Shandong Writers Association, a member of the Western China Essay Society, a member of the Shandong Provincial Prose Literature Association, and an advisor and former vice chairman of the Heze Writers Association. His works have been published in newspapers and periodicals such as China Procuratorate, China Discipline Inspection and Supervision Daily, Shandong Literature, Times Literature, Qinghai Lake, Writers Daily, Contemporary Prose, Selected Western Prose, Heze Daily, Peony Evening News, etc.; he has won the National Outstanding Literary and Art Works Award, the First Cai Wenji Literary Award, the Qilu Literary Works Annual Exhibition Excellence Award, the Times Literature Annual Prose Award, and the First Peony Literature Award. He is the author of the essay collection "Song of the Heart", "Looking Up and Flying", and the poetry collection "Feelings Of Attachment".
Editor: Ma Xuemin
One point number Qingwei Heze creative base