The essence of the fried sauce noodles is here, and the sauce is the key to the whole bowl of noodles

Beijingers can't do without fried sauce noodles, noodles are the foundation, sauce is the key.

Wikipedia said: Fried sauce noodles originally originated in Beijing, but after spreading throughout the north and south of the river, it was known as one of the "Top Ten Noodles in China", popular in Beijing, Shandong, Tianjin, Hebei, Liaoning, Jilin and other northern regions.

Do you know how the fried sauce noodles came from?

Legend one

Legend has it that during the Guangxu period, the Eight-Nation Alliance invaded China and after reaching Beijing, Empress Dowager Cixi, the Guangxu Emperor and her retinue fled from Beijing to the South Street in Xi'an. A group of people were tired of boats and cars, and suddenly smelled a clear fragrance, and Li Lianying, the general manager, looked up and saw that it was a fried sauce noodle restaurant, and reported to the empress dowager and the emperor in time. Because of the long journey, the emperor and the empress dowager were also hungry and thirsty, saying that they should eat it. Entering the store, Li Lianying asked the boss for a franchised vegetarian sauce noodle, and everyone ate a bowl and said: "The taste is really good, another bowl!" Before leaving, the empress dowager instructed Li Lianying to bring the people who made fried sauce noodles to Beijing and bring them back to the palace to make fried sauce noodles.

Legend two

At the end of the Qing Dynasty, most of the Eight Flags disciples fell in the middle of the road, and it was difficult to pay attention to the diet, but in order to put the pomp and fill the face, when eating noodles, it was necessary to put on the sauce, and the sauce also had to be fried in oil, so that the color was good and could better reflect the flavor of the sauce. Then add seasonal vegetables, mix the celery minced, cucumber shredded, cabbage hearts, bean sprouts, small radishes and other seasonal vegetables into the fried sauce noodles, so that it tastes fresher and tastier, which is the origin of the fried sauce noodles.

Legend three

Fried sauce was first created by Nurhaci to replace dishes with sauce to strengthen the army's supply and enhance the physical fitness of soldiers. After the Qing army entered the customs, this food culture was also brought into the palace. There was raw rice dip on every meal in the court, which was rolled up and eaten. After the sauce entered the palace, the sauce making process became more and more exquisite. Spring, summer, autumn and winter eat different sauces in the four seasons: spring is fried cucumber sauce, summer is fried pea sauce, autumn is fried carrot sauce, winter is fried hazelnut sauce, known as the "four major sauces of the court". As the common people under the roots of the imperial city, they naturally also made their own sauces, each with their own strange tricks, and gradually evolved into fried sauce noodles.

Legend four

Qin Shi Huang toured Zhifu Island in the east through Fushan, and someone recommended him that Fukuyama noodles were delicious. The chef was terrified to cut the meat and vegetables ready to make brine, just at this time someone came to urge, the chef panicked, the heart only wanted to do not do well to lose the head, the brain is already a blank, put the oil and meat in the pot together to stir-fry, and added a large spoon of sauce, the sauce of the pot The chef saw something bad, in the panic the chef poured the dish into the pot and stir-fried haphazardly, at this time the noodles were cooked, so the chef poured the fried sauce on the noodles, and served it nervously. Qin Shi Huang saw that the noodles were translucent and the sauce was fragrant, and after tasting it, he praised it as delicious. So I asked, "What is this noodle called?" "The entourage doesn't know what it is?" So he went to ask the cook, and the cook was afraid, thinking that the emperor was going to kill him, so he casually said: "Fried sauce noodles." When Qin Shi Huang heard this, he laughed and not only did not kill him, but also rewarded him.

History

The practice of soybean sauce has been produced in the Han Dynasty, the Eastern Han Dynasty has also appeared in the rudiments of noodles, and in the Tang Dynasty, there has been "cold tao", which is what Beijingers often say about the water surface. However, according to historical records, in the early and middle qing dynasties, Beijing still did not produce fried sauce noodles, and this delicacy did not appear until the late Qing Dynasty, and began to prevail in the 1960s.

According to the "Miscellaneous Discussions on Old Beijing" by Mr. Wang Yongbin, a scholar of Beijing folklore, during the Qing Dynasty, there was a small and famous hotel in Dongsi Longfusi Street in Beijing, the Longsheng Hotel, which opened during the Daoguang years of the Qing Dynasty. The restaurant has a specialty pasta called Cold Rotten Meat Noodles, which is quite popular, especially during the hot summer months. The manager of the hotel is surnamed Wen, because the stove is well eaten, people call it "stove temperature".

The marinade of the cold rotten meat noodles made by the stove temperature is made by cutting the fat and lean pork and boiling it, adding vegetables such as yellow flowers, fungus, mushrooms, etc., and mixing it with peppercorns, large ingredients, cumin and other ingredients. The noodles are freshly made thin noodles, and after boiling out of the pot, the water from the well that has just been extracted three times is called "three jumping wells". After fishing out, pour in the appropriate amount of marinade, and then add some garlic puree and cucumber shreds, the marinade is fragrant, the noodles are cool, and the aftertaste is evocative.

Scholars deduce that the fried sauce noodles of "stove temperature" should have evolved from "cold rotten meat noodles". By the late 1960s and 1970s, the disasters of 1959-1961 had passed, and the supply of flour for Beijing citizens was gradually sufficient, and people had the conditions to cook noodles often, but vegetables and meat were still supplied by tickets, and the noodles were generally accompanied by minced meat stir-fried sauce or vegetable leaves, soybeans, etc. Because of the simple operation and delicious food, almost every restaurant in Beijing at that time sold fried sauce noodles, and fried sauce noodles entered their heyday.

Korean fried sauce noodles

During the Qing Dynasty, the Qing army stationed in Incheon, South Korea, brought fried sauce noodles into Korea, and since then it has taken root and soon become the mainstream local food, with spring sauce (black bean sauce) as a seasoning, plus onions, shrimp, meat and so on. However, the placement is quite delicate, the noodles are placed in the middle plate, and the center is a pinch of purple fried sauce, so we can see the stars holding stainless steel bowls, holding stainless steel chopsticks, sucking and sucking and eating noodles.

PS: I don't know which day South Korea will apply for the deep-fried sauce noodles, and at that time, the streets of Beijing will be full of old Korean fried sauce noodles.