Eat a bowl of National Day noodles on National Day, bless guotai and people, and mean as long as noodles.
On October 1st, sponsored by the China Intangible Cultural Heritage Protection Association, the Department of Culture and Tourism of Shandong Province and the Tai'an Municipal People's Government, the new folk customs initiative activity of "Guotai Min'an" was held in Tai'an Fu Square, Taishan Xiucheng, Tai'an City. The event brought together non-heritage noodles from all over the country to share with everyone.
According to the big data analysis of one-point think tank, on the first day of the long holiday, the top three "chasing indexes" of the National Day Golden Week in some scenic spots in Shandong were Taishan, Qufu Sankong and Jinan Wildlife World, with the indexes of 10.58, 9.07 and 8.75 respectively. It can be seen that the popularity and attention of Taishan Mountain Scenic Area are high.
Speaking of this noodle, it brings together a not simple culture of the Chinese people. According to records, in 1991, archaeologists found thin and long food placed in a 2,000-year-old tomb in Xinjiang, China, which is one of the oldest noodles found so far. According to other historical records, noodles have a history of more than 4,000 years in China, and the "boiled cakes" of the Eastern Han Dynasty and the "soup cakes" of the Wei and Jin Dynasties are the original names of noodles. Whether it is a roadside stall or above the temple, you can see it.
At the "First China Noodle Culture Festival", the "Top Ten Famous Noodles in China" were selected for the first time: Wuhan Hot Dry Noodles, Beijing Fried Sauce Noodles, Shanxi Knife Cut Noodles, Henan Xiaoji Braised Noodles, Lanzhou Ramen, Hangzhou Slice Erchuan, Kunshan AoZao Noodles, Zhenjiang Pot Cover Noodles, Sichuan Dan Dan Noodles, Jilin Yanji Cold Noodles.
Speaking of these aspects, it can be said that each has a bunch of stories to tell.
Gansu people have made "Lanzhou ramen" a well-known catering business card and laid out throughout the country. Lanzhou people do not admit that they eat ramen, but emphasize that Lanzhou people eat beef noodles, which have become Lanzhou ramen throughout the country. This bowl of noodles is so closely related to Lanzhou people that non-Lanzhou people can't imagine that the dispute over Lanzhou beef noodles and ramen has never been broken. Lanzhou ramen has indeed become a daily dining option for many urban young people and working class. Good beef ramen, pay attention to "one clear, two white, three red, four green". Clear, the water should be clear; white, the noodles should be white; red, which is the color of fine beef; green, should be decorated with fresh and tender shallots. Edible and enjoyable. The name of ramen is even more confusing, there are large wide, two wide, leek leaves, buckwheat ridges, two fine, three fine, fine, capillary, a nest of silk, etc., diners can choose according to their own preferences. "A thread of ramen noodles, a ball of flowers in the pot, and lotus petals in the bowl", this is the Lanzhou people's description of the chef's following process.
In Shanxi, the most famous is the knife cutting surface, and the people of the whole country know the Shanxi knife cutting noodles. It's not just the taste of the noodles, the key is that the way it's made is unique. The knife cutting surface is the best in the world, and the knife cutting surface is all cut by the knife, hence the name. The face leaf cut with a knife, medium thick edge thin. The outer and inner tendons are slippery in the mouth, and the more they are chewed, the more fragrant they are, and they are popular with those who like pasta. The noodles cut by Shanxi masters are about 21 cm long and 0.2-0.4 cm thick. Cut 118 knives per minute, you can cut 2500 grams of flour per hour into a wet dough, there is a poem: "A leaf falls from the pot and a leaf floats, a leaf leaves away from the surface and a knife, silver fish fall into the water and turn white waves, willow leaves ride the wind under the treetops." The "toppings" of the knife-cut noodles are also diverse, including tomato sauce, meat fried sauce, golden needle fungus egg brine, etc., and accompanied by seasonal fresh dishes, such as cucumber shreds, mung bean sprouts, etc., and then dripped with some old vinegar, very delicious. Nowadays, even in the ramen restaurants opened by Gansu people, it is easy to buy knife-cut noodles, and it is not necessarily authentic or not authentic.
If every city has a noodle dish that cannot be separated, then the people of Beijing must be inseparable from fried sauce noodles. As an indispensable dish in the daily life of Beijingers, Beijing fried sauce noodles reveal a "Beijing style" everywhere. The deep memories of Beijingers are fried sauce noodles, with lively fireworks, various noodles mixed with seductive colors, fragrant meat and sauce outline the most salty stroke, plus powerful noodles. In the face of such a bowl of fried sauce noodles, the most elegant Beijing lady will no longer care about the image. Deep-fried sauce noodles are made by mixing noodles with a dish and a deep-fried sauce. Traditional Beijing fried sauce noodles usually use yellow sauce as the main ingredient and fatty lean diced meat as the ingredient. The size of the dish is the key to ensuring the nutritional quality of the fried sauce noodles. Candidate materials include green beans, cucumber shreds, shredded radish, shredded carrots, shredded tofu, etc. As long as enough vegetable codes and noodles are added to match, it is equivalent to eating a lot of fresh vegetables and easily diversifying food.
Yangchun noodles, which are not among the top ten noodles, are called "clear soup light noodles" and are one of the most popular noodles in Shanghai in the old days. At that time, the famous restaurants in Shanghai, such as "Old Half Zhai" and "Four Ru Chun", were all good places to eat Yang Chun noodles. The preparation method of Yangchun noodles is simple, but the "noodles" of Yangchun noodles are very exquisite. Some use dragon whisker noodles, some use thin noodles, some use small wide noodles, the most common is the square of the thick noodles, the name is called Yangchun noodles. Although Yangchun noodles do not have toppings, they are very particular about the preparation of noodle soup. Some use pure chicken juice, some use eel bones or small crucian carp to fry and add various seasonings such as onions and ginger to make fresh soup, some use meat bone broth, and some only use refined salt, monosodium glutamate, chopped green onion, cooked lard and boiling water.
There is a world of difference between noodles in the north and the south. The "noodles" in the south refer to noodles made of flour, mainly egg noodles, using not eggs but duck yolks, with young noodles and refreshing teeth. Among them, there are raw noodles and dry noodles. Popular are thin dried noodles and shrimp noodles; the northern "noodles" refer to the flour made of wheat, noodles do not use eggs, use lye water, add lye water can make the noodles easy to digest, so noodles have become the main food of northerners. Compared with the southern one, the northern side has a thicker surface and a soft and flexible surface.
In addition to the different cultures of the north and south, many noodles also have different meanings or unique stories behind them. For example Chinese longevity noodles, which must be eaten at the end of the banquet every birthday, because the noodles are long, means a long life; the noodles eaten on the birthday of the old man will also be called "shou noodles"; the family is called eating happy noodles...
With the theme of National Day noodles and Guotai Min'an, and with the blessing resort of Taishan as the background, the event gathered the most representative intangible cultural heritage noodles from many places in the country, and showed the rich and colorful noodle culture and food customs through the exhibition and broadcast of promotional films, highlighting the new folk culture connotation of sharing the National Day noodles and the national conditions of the Same Family. The form of raising a flag together, eating the National Day noodles together, and singing a song together reflects the concept of "the people's intangible cultural heritage shared by the people".
A bowl of noodles, a common blessing, a sense of ceremony, a national self-confidence...
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