#我来唠家常#
▲ The cold noodles in the Northeast are one of the favorites of Fengwujun. Photo/Visual China
-The Legend of the Gentleman of Things-
Because of a bowl of cold noodles, there was "infighting" in the three eastern provinces?
North Korean cold noodles are not just an artifact for Northeast people to cool off.
For them, cold noodles are a belief throughout the year. In summer, the cold noodles with ice ballast go straight to the bottom of the heart, and there is a kind of magic that sweeps the hot plough garden, while the warm and cold noodles in winter, slightly salty and slightly spicy, are a rare touch of comfort in the hot and dry heating room.
▲ In the hot summer, you need a bowl of slippery cold noodles to continue your life~ Picture/Internet
It's big cold noodles, not grilled cold noodles!
Cold noodles are the traditional food of the Korean people.
However, when it comes to Korean cold noodles, most people's minds are mostly the light of snacks - Northeast grilled cold noodles. This hot snack, grilled on an iron plate, but known as cold noodles, always leads to a magical bewilderment prize.
▲ The most common baked cold noodles. Photography / Jing Yi _, Picture / Picture Worm Creative
Compared with cold noodles, baked cold noodles are more like pancake snacks than cold noodles, and are rarely used as a main meal, while the refreshing and tender Korean cold noodles are the most indispensable familiar faces on the table of Northeast people.
The tender and refreshing noodles, the clear and flavorful beef broth, and the addition of beef slices about 1 centimeter thick, sweet and sour fruit slices, and hard-boiled eggs cut in half decorate the cold noodles with a rich sense of "Manchu and Han full feast".
▲ Cool buckwheat noodles when you look at them. Photo/Visual China
There are usually a variety of cold noodles, such as soba and cornmeal, but the most popular is the flexible and firm soba noodles. The gray-brown soba noodles have the smoothness of rice noodles when they are cooked in water, but they have a little more flexibility than rice noodles.
Therefore, North Korean cold noodles are not particularly friendly to people with bad teeth, and the tough and smooth long cold noodles are extremely difficult to chew, and you even have to prepare a pair of scissors on the dining table, otherwise you are likely to encounter the embarrassment of cold noodles stuck in your throat.
▲ Whether a bowl of cold noodles is delicious or not depends on the soup. Figure/Network
The soup is the soul of cold noodles. Traditional Korean cold noodles with two options: clear soup and meat soup. The so-called clear soup is made with ice water as the base and some white vinegar and other seasonings, while the meat soup is not complicated, just replace the ice water with cold beef bone broth or beef broth. However, it is this seemingly casual and simple soup that determines the taste of a bowl of cold noodles.
It often takes a day to make the cold noodle soup base. Large pieces of beef tendon meat are simmered over a slow fire and melted in the pot, releasing a rich broth. After the beef broth is stewed, filter out the impurities, and you can let it cool for later use.
▲ Let's eat! Picture/Network
After cooling, a thin layer of butter often condenses on the surface of the beef broth, which can be skimmed off and poured directly on the cold noodles. The beef soup with the fat removed is refreshing and delicious, not to mention how refreshing it is in one bite.
In addition to noodles and soups, the "toppings" of Korean cold noodles are also unique. Crisp cucumber shreds, slightly sweet spicy cabbage, and apples and pears unique to the Northeast make the soup sweet and sour. In the early years, in order to make cold noodles more refreshing, many people would add baking soda to the noodle soup, which was similar in "function", and now more and more people choose to replace it with Sprite.
Northeast cold noodles, what are the schools?
Different from the iron pot stew that unifies the three eastern provinces, cold noodles are "lined with mountains" in the Northeast, and different flavors, different soup bases, and even different side dishes can trigger the philosophical collision of "This is also cold noodles?"
▲ Eating cold noodles in summer, with ice ballast is the king. Photo/Visual China
Jilin Yanji cold noodles | What does the most authentic cold noodle look like?
There is almost a consensus in the Northeast that if you want to eat the most authentic Korean cold noodles, you have to go to Yanji City, the capital of Yanbian Korean Autonomous Prefecture.
In Yanji, cold noodles are not only daily, but also the preferred ritual for festivals. At the birthday banquet "Huajia Ceremony" held by the Korean ethnic group for 60-year-olds, cold noodles are the main event.
▲ Luxury cold hat. Photo/Visual China
The cold noodles at the birthday banquet are particularly luxurious. Half cut eggs, tender chicken meatballs, crunchy cucumber shreds, plus refreshing cabbage and sweet watermelon, plus two thick slices of beef, cascading on top of each other, like a luxurious hat over the cold noodles. Finally, a spoonful of beef broth with ice ballast is poured violently, and the sour, sweet, salty, and spicy flavors collide and blend instantly.
After the cold noodles are served, don't rush to eat the noodles, first take a sip of the beef consommé stewed in the water of the Burhatong River. The Korean people living in the alpine region are good at cellaring and have a lot of experience in making soup. The cold noodle soup in the mouth, from sour to sweet, and then to salty and spicy, all kinds of flavors rise and fall between the teeth and cheeks, wrapped in cool and sour, and collide wantonly in the lips and teeth.
▲ In the Northeast, there has always been a fundamentalist controversy over pot-wrapped meat and cold noodles. Photography / Shadow Ranger, Picture / Picture Worm Creative
Pot-wrapped meat is the king of wilds in Northeast cuisine. Yanji cold noodles and pot-wrapped meat, one cold and one hot, seem to be very different, combined together, but there is a kind of cross-border surprise. The pot-wrapped meat, which is crispy on the outside and tender on the inside, rolls around in the cold noodle soup, instantly becomes full, and the teeth bite lightly, the juice overflows, and the crispy and tender pot-wrapped meat becomes more and more crispy and sweet.
黑龙江鸡西大冷面 | 低调的奢华
Yanji cold noodles and Jixi cold noodles can be called Shaolin and Wudang in the cold noodle world.
▲ Compared with the cold noodle hat of Yanji cold noodles, chicken sirloin noodles are much more rustic. Figure/Network
Different from the sweet and sour taste of cold noodles in Yanji, Jixi, Heilongjiang, have a soft spot for the sour and salty cold noodles in Jixi. In Jixi, whether it is summer or winter, the cold noodle restaurants that can be seen everywhere are always full of people.
Different from the "luxury" of Yanji cold noodles, Jixi cold noodles have a kind of rustic monotony, a small pile of sparse cabbage shreds, a few floating cucumber shreds, enough to decorate a bowl of cold noodles. Not putting the boiled egg cut in half is the insistence of chicken sirloin. After all, Jixi people believe that whether a bowl of cold noodles is delicious or not lies in the cold noodles themselves, not the meat and eggs that are supposed to be a foil.
▲ Cold noodle dish of cold salad with dried bellflower. Photography/hanqingz, Photo/Huitu.com
In Jixi, cold noodles must be eaten with cold noodle dishes. Chicken sirloin noodle dishes, also called spicy dishes, are mostly cold salad. Whether it is vegetables, eggs and meat, or mentai fish, dried bellflower, pickled bracken, kelp shreds, tofu and other dozens of dishes, you can use chili oil cold dressing in Jixi. Spicy is a common feature of these dishes.
A bowl of authentic Jixi cold noodles, with warm noodles, cold soup, and spicy vegetables, can be regarded as "flavorful"~
Liaoning West Tower Big Cold Noodles | Where does the flavor of the cold noodle world originate?
The Xita Da cold noodles in Shenyang, Liaoning Province, have a straightforward salty taste, and are the cold noodles that are closest to the usual taste of the origin of cold noodles. A few slices of beef and kimchi can run rampant in the cold noodle rivers and lakes for decades.
▲ Sita big cold noodles. Photography / yuhe998, photo/huitu.com
A bowl of authentic Sita cold noodles, the noodles are firm, the complexion is yellow, the soup is refreshing, the freshness is moderate, and the entrance is refreshing. A bowl of cold noodles, a plate of mixed dried tofu, and two bottles of beer are the standard for Shenyang people to eat cold noodles. Such a combination, although pure and simple, but if you don't eat it for a few days, it will make people miss it even more.
Sita big cold noodles are mostly eaten and pressed. The dough is made of flour and starch, squeezed and pressed in boiling water, and boiled for a minute or two to remove the pot with supercold water. The freshly pressed noodles are flexible, firm and chewy, the specially boiled soup is cool and delicious, and the pickles with the noodles are made without garlic, which can bring out the refreshing taste of the noodles.
▲ Cold dried tofu is the official match of Sita cold noodles. Photography / Yingshan Photography, Picture / Picture Worm Creativity
When eating, put a spoonful of chili noodles into the noodles, the spicy taste goes straight to the brain, and it is strong enough!
榆树皮冷面、干拌冷面 | 冷面的多幅面孔
It is about the temper of the Northeast people, and the way of eating cold noodles has been studied to the extreme by the Northeast people.
In Ji'an, Jilin, a kind of elm bark cold noodles is popular. Different from other coarse grains, elm bark powder has a lot of personality, not only does it not have sour, spicy, bitter, astringent and other superfluous tastes, but the texture is tender and smooth. However, because it is a coarse grain, the elasticity of elm bark cold noodles is poor, and it is easy to chew off, which is very suitable for people with bad teeth.
▲ Dry mix cold noodles. Figure/Network
In some places in the Northeast, cold noodles can also be directly dry mixed. Cold noodles with water, hot sauce, and refreshing seasonal vegetables make for a hearty meal.
Eating a food to the extreme may be because the people of the Northeast have a natural awe and love for life.
There are many ways to eat cold noodles, which one do you prefer?
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