#我来唠家常#
- The Legend of the Gentleman -
We wrote about it
Northwest Internet celebrity NO.1, only I am the only one who praises Liangpi
We also wrote about the jelly
Where is the best jelly in China?
This time it was the turn of the cold noodles
Speaking of which
All three were written by the same person
You should never see him again
Write anything cool
Or strips
Not much nonsense
Scroll down
Eat noodles
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First of all, open the "household registration book" of the cold noodles
"Dumplings on the head, noodles on the second", this cold noodles is a little later. Cold noodles should be eaten in the summer, just as the equator should be hotter than the Arctic. From the summer solstice, it's time for cold noodles to appear. "Ji Sheng in the Year of Dijing" said, "It is the day (summer solstice), and the furniture is cold and noodle, that is, it is commonly said that the water surface is also...... It's refreshing and suitable, and the world is incomparable." The author's evaluation of Leng Tao noodles can be said to be very high.
The seniority of cold tao noodles is much older. According to the "Tang Liudian", it is recorded: "Taiguan ordered the summer to offer the locust leaves to the cold." Where the court will feast on swallows, more than nine products and provide them with meals". Cold Tao noodles are the official designated noodles in the summer of the Tang Dynasty. This is nothing, the poet Saint Du Fu also spoke: "The teeth are cold in the snow, and people are persuaded to vote for this pearl."
Cold Tao is actually the basic principle of making cold noodles. After cooking, the noodles are cooled with cold water, one is to cool down, more chewy, and the other is to remove the stickiness of the noodles, and the taste is more refreshing.
In many areas, there is also a step to mix the oil to prevent the noodles from sticking. Cold noodles in various places are ever-changing, and the most intuitive way to distinguish the "origin" of cold noodles is the ingredients of mixed noodles.
So, the question is, where is the best cold noodles in China?
Where is the best cold noodle in China?
Sichuan丨Why is "spicy" delicious?
Camp mountain cold noodles
Yingshan people's love for cold noodles is all-weather and has no dead ends. Cold noodles are by no means exclusive to the local summer, and a bowl of cold noodles should be served during the Chinese New Year. When Yingshan people return home, most of them have to take the noodle restaurant directly, and then talk about it.
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Yingshan people eat cold noodles during the New Year, and they have also appeared on CCTV news.
Picture/Screenshot from CCTV News
Yingshan Liangmen took the lead visually, swept over at a glance, and was red and shiny. Needless to say, Sichuan, the red must come from chili peppers. However, I found that things are not simple. As soon as the people of Yingshan ate cold noodles, their collective obsessive-compulsive disorder broke out. You can't see a single piece of chili pepper in the cold noodles. After the peppers are cooked in hot oil, they are completely strained out, leaving only the color and aroma. No matter how lofty the status of chili peppers in Sichuan is, they dare not act recklessly in the cold noodle bowl of the Yingshan people.
▲ Yingshan cold noodles.
Yingshan cold noodles are "mixed oil pie". The noodles need to be mixed with canola oil (cooked) and seasoned. In addition to the red oil, there is garlic water, and Boryeong vinegar, which the Sichuan people are proud of. The side dish must have kohlrabi, bean sprouts or jelly as a base. The noodles are flexible and crispy with vegetables. The "crunching" sound of chewing makes the pleasure brought by a bowl of noodles more three-dimensional.
▲ Picture/Screenshot from "One City, One Food: Camp Mountain Cool Noodles"
Chinese often say that the summer diet should be light. But Sichuan people just want to be spicy. Every day is steamed and roasted by the heat of the summer, and the irritability blows bigger and bigger like a balloon, full of despair. On the tip of the tongue, the burning sensation brought by a bowl of cold noodles is like a nail that punctures a balloon. With a magic weapon to protect the body, you can also be harder in the face of high temperatures. A real warrior must be "all red", slipping into his stomach, and his worries and depression will be swept away.
After eating this bowl of cold noodles, how to say, to give everyone a greeting for the early years?
Guangyuan cold noodles
Whether to put Guangyuan cold noodles in, I hesitated. I wanted to include it when I wrote Liangpi before, but it was clearly written in its "household registration book" - Guangyuan Liangmen. And it is said that it has something to do with Empress Wu Zetian, so it can still be counted as cold noodles.
▲ Picture / Screenshot from "The Tip of the Tongue of China Guangyuan Cold Noodles"
Guangyuan is close to Hanzhong, and the production method is similar to that of Hanzhong dough. However, Guangyuan cold noodles are made of rice. The ground rice milk is steamed into a skin using the principle of starch gelatinization. After removing from the pan, brush with a layer of cooked rapeseed oil, then fold and cut into wide strips with a large knife.
▲ Guangyuan cold noodles.
Of course, the seasoning is based on the spicy flavor that the Sichuan people love. Smooth cold noodles, soaked in chili oil, bright red and crystalline, open the taste buds and open all pores. Hearty, it can be regarded as a breath of being tortured by the bitter summer.
As for why Guangyuan cold noodles are delicious, some people say that rice is good, and some people say that water is good. "Cold noodles are not but Jianmen Pass", the water of the Jialing River must be used to make this bowl of noodles, and the water in the Guangyuan area is the most suitable. Guangyuan people can't give up the taste of this bowl of cold noodles, for no other reason, this is the most vivid concrete image of the hometown in the eyes of Guangyuan people.
Want to see more Sichuan noodles?
Order this Sichuan noodle and you can eat "One Thousand and One Nights"
Gansu Lanzhou cold noodles丨Summer = cold noodles + barbecue
Don't say that Lanzhou is beef noodles. In the summer of Lanzhou people, there must be a place for cold noodles.
Midsummer can't stop the enthusiasm of Lanzhou people to chase beef noodles. The night is the stage for cool noodles. Cold noodles, hot marinade. Refreshing vegetarian cold noodles, poured with carrots, cauliflower and other ingredients fried vegetarian marinade, mixed with two spoons of oil and spicy seeds, garlic juice, balsamic vinegar. It looks simple and unpretentious, and the entrance only discovers the mystery, and the muscles are refreshing, and you can't stop it.
▲ Cold noodles at the Lanzhou night market. Picture/Screenshot from "Consumer Proposition"
That's not all, add braised beef and eggs to make sure you have a round belly. Lanzhou people go to the ends of the earth, and they can't give up this taste. Still, it's best to have a few skewers of sizzling barbecue. Join forces to give the rushing heat wave a heavy combination punch.
Beijing fried sauce noodles丨 Te Er T Er can't stop
▲ Beijing fried noodles and dish codes. Photo/Visual China
Beijingers also eat cold noodles with sesame sauce, but the most Beijing-flavored ones are fried noodles. Beijingers' fried noodles are homely and trouble-free. For them, the delicious fried noodles are only in their own kitchen, and the taste cannot be made in any restaurant.
For fried sauce, the oil should still be a little wider. First simmer the fat and lean meat thoroughly, especially the fat oil must be brought out, so that it will not be greasy. The sauce is a dry yellow sauce, and it has to be fried thoroughly. If you want to roll the noodles yourself, you can roll them yourself, and if you are tired, you can buy ready-made ones outside. There are many dishes but not miscellaneous, cucumbers, carrots, green bean mouths, bean sprouts, and so on, and you can put whatever you want.
▲ Figure/sohu.com
You can't take the tone when you eat fried noodles, and you have to be down-to-earth if you make it look like Downton Abbey. Holding a large bowl with garlic in his hand. Besides, who hasn't had the experience of eating fried sauce in the refrigerator. The dishes may not always be perfect, and being rich and thrifty is the true meaning of a bowl of old Beijing fried noodles.
There are 1,000 Pekingese, and there are 1,000 kinds of fried noodles. The best word to describe jajangmyeon is not "noodles are chewy and fragrant", but "te'er baba". Only when the taste is right can you eat that refreshing.
Tianjin Lao Noodles丨Don't always talk about steamed buns and pancakes
▲ Speaking of the characteristics of Tianjin noodles, the red pink skin has to be mentioned (the red object in the picture). The red color looks very pleasing, and Tianjin people can't do without it when they eat noodles and make dumplings during the New Year.
When it comes to where people in China love to eat noodles, Tianjin must not be the first reaction of most people. However, this does not prevent Tianjin people from loving noodles. Tianjin people must eat noodles on happy occasions. In the eyes of Tianjin people, the refreshing and pure, thin and long white noodles are festive from the inside out. Even in the hospital, as soon as the doctor said, "Let's go home and eat Lao Mian", the patients and their families breathed a sigh of relief.
▲ Sweet and sour gluten. Figure/Marketchart.com
Lo Mein is not a snack in Tianjin, but a feast that can be eaten. The particular thing is to eat four plates of noodles. The so-called four dishes are actually four side dishes: yellow cabbage (scrambled eggs), sweet and sour gluten, dried leeks, and stir-fried shrimp. As usual, the dishes are fresh vegetables, carrots, spinach, cucumbers, soybeans and so on. The dish can be cut very fine and evenly, and the waist can be straighter in front of neighbors and friends. Having said that, no matter how much attention is paid to the noodles, the key is still in the marinade.
▲ Three fresh marinades of Tianjin noodles.
Tianjin is close to the sea, and as the old saying goes, "borrowing money to eat seafood is not too much", compared with tomatoes, eggs, fried sauce, and other common patterns, or three fresh marinades are more regional. Meat slices, daylily, fungus, shrimp and other side dishes are stir-fried together, and then added to the broth to boil, and a spoonful of pepper oil is brought out of the pot, which is full of salty and umami. The most critical step is to thicken the water starch, the effort is there, the color is translucent, the effort is not enough, and it is a mess. Of course, each family has its own way of doing it, and only the food and flavor are king.
▲ Tianjin's fruit is actually the so-called fritters. It is one of the most important characters in the recipe of Tianjin people, in addition to the most famous pancake fruit, it can make dumplings for filling, can make soup, can make stir-frying, can also make lo noodles and marinade. Photo/Visual China
Sanxian marinade is very Tianjin. However, the marinade that belongs to the summer must be the fruit marinade. The fruit is the fruit in the pancake fruit. Chop the remaining fruits early, add some sesame paste, mix some sauce tofu, fry some pepper oil, pour it into the water and mix it. After eating the fruit stew, it seems that the body is not so "marinated"*.
By the way, no matter how you eat it, you can't do without garlic.
*Tianjin dialect describes the hot and muscy weather in summer
Want to know more about the stories of Tianjin people?
Click here, why do you say that the essence of Tianjin is all in Tianjin people?
Shandong Linqing Shixiang Noodles丨A bowl of "private customization"
Because of the Grand Canal, there were many Shandong people in Beijing and Tianjin who came to the world. The local cuisines of Beijing and Tianjin also carry the genes of Shandong cuisine. Jajang noodles and lo noodles are no exception.
▲ Linqing Shixiang noodles. Picture/Screenshot from "Walking Table: Linqing"
Linqing in Liaocheng is one of the important towns of the Grand Canal, and the fragrant noodles here can also be eaten. The name of the fragrant noodles is taken from the meaning of "assortment", and the richness of the content is comparable to that of Tianjin Lao Noodles. Linqing people have been in love with noodles for a long time, and "Golden Bottle Plum" once mentioned that Chen Jingye had the experience of "dropping two or three bowls of warm noodles" on the "Linqing horse's head", which shows that at least Linqing had warm noodles in the Ming Dynasty. Shixiang noodles are the result of the Linqing people's combination of traditional warm noodles and home-style noodles.
▲ Tomato and egg marinade is one of the most classic flavors of cold noodles, and its popularity is super high. Linqing fragrant noodles are also marinated with tomatoes and eggs as the standard.
Whether it's warm noodles or fragrant noodles, they all win with a variety of side dishes. In addition to the two kinds of marinated meat and tomato and egg marinade, there are more than ten kinds of side dishes for the fragrant noodles, which looks dazzling. In addition to stir-fried seasonal vegetables, there are also pickled vegetables such as salted carrots and pickled leek flowers. Each side dish has different personalities, and the quality of the product depends on the chef's understanding of the ingredients, as well as the mastery of knife work and heat. However, this is difficult to fall on the Lu cuisine masters, who have always been good at skills and heat.
Shixiang noodles are also "fraternity-type" noodles. The side dishes are separated from the noodles and added according to the preference of the diners. Take a small bite to taste, or take a big bowl to eat a happy one, the choice is yours.
Cold noodles丨A killer with no feelings
▲ Yanji cold noodles. Photo/Visual China
In terms of temperature, the cold noodles should be the most in line with Du Fu's description of "cold than snow through teeth".
Cold noodles are a traditional food of the Korean nation. Buckwheat is often used as a raw material. The cold noodle soup is beef broth, and sometimes it is mixed with kimchi juice, so because it is a cold soup, there is no trace of oil. Most of the dishes on the table are a large bowl with a lump of noodles, kimchi, beef, eggs, shredded pears and other ingredients, or layered or arranged around.
▲ North Korean cold noodles originated in Pyongyang and Hamhung, North Korea, and then spread throughout Northeast Asia, and evolved into different side dish versions. The picture shows cold noodles made at the inter-Korean talks dinner earlier this year, at the Gokliu Pavilion in Pyongyang. Photo/Visual China
The cold noodles in Yanji often have crushed ice next to them, a faint cold air, and watermelon, the king of summer, which has been relieved of the heat at a glance. One mouth is sweet and sour, and the other is salty and spicy. The soba noodles are very tough, and they bite constantly. If you have a bad mouth, you should ask the store for a pair of scissors, or just ask them to cut it. Avoid the embarrassing situation where half the noodles are in your mouth and half in your throat. (Don't ask me how I know)
Shaanxi Lantian Dumpling Noodles丨Give me a fulcrum, I can pry a bowl of noodles
Dumpling noodles, also known as river fishing and river drainage, are pressed with dumpling beds, which can be regarded as one of the earliest machine-made noodles in China. It is also one of the most common pasta dishes in the north, especially in Shanxi and Shaanxi.
▲ The dumpling bed uses the principle of lever to press the dough, which is faster than rolling and cutting. The picture shows the Shanxi dumpling bed in the second season of "A Bite of China".
The dough of Lam Tin buckwheat dumpling noodles is harder, so the pressed noodles are more gluten. After the noodles are put into the pot, they must not be cooked too soft, otherwise the smooth taste will be completely lost, and only a sticky lump will be left.
▲ Lantian buckwheat dumplings. Figure/Marketchart.com
After the dumpling noodles are out of the pot, they are first cooled in water, which is more difficult to break, and the color is bright. Cold noodle dumplings are also very easy to eat, only salt, sesame oil, aged vinegar, garlic paste, oil and spicy seeds, mustard seasoning. Of course, the dumplings can also be eaten hot, and they can be made into a "high-end version" with an attractive taste, such as Zhenzi noodles. However, it is still a sour and spicy appetizing, cool and pleasant cold noodle that is most suitable for foodies who are grilled in high temperatures.
Everything you want to know about Shaanxi noodles is here
Born in Qinchuan, 800 miles, who are you afraid of eating noodles?