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Tingzhou Yimian (hometown on the tip of the tongue)
Although I don't eat instant noodles much in my daily life, I have longed for instant noodles all the way to the Great Northwest, and I am relieved to have a bag in my hand. At that time, I did not know that the instant noodles originated in their hometown, originally called "Tingzhou Yi Noodles", the original method was flour and eggs, fried until golden brown and then cooked. Yi, Yi Bingshouye, Qianlong Dynasty Jinshi, a famous calligrapher, has the reputation of "one word and one gold".
Yi Bingshou, who served as the prefect of Huizhou in Guangdong and Yangzhou in Jiangsu Province, especially liked to make friends with celebrities, especially liked to feast and sing with literati and inkers. Visitors, whether distant or near, rich or old, are like-minded and keep them entertained. Visitors are like clouds, often a meal has not been dispersed, and there are guests coming to visit, Yi Bingshou is from the Hakka family in Tingzhou, born hospitable, no matter how many people come, try to entertain. Therefore, Yifu is often one seat after another, and the chef has to constantly buy vegetables to cook, and he is exhausted.
Worried about the bald chef to make various improvements to the staple noodles, because the noodles are not enough, and the preparation of more will be lumped the next day. One day, a tired and confused chef threw the noodles into a boiling oil pot and scrambled to catch the noodles and cook them. The cook packed his bags with a weeping face and was ready to be driven home. The troubled cook waited for the kind reception of The Great Yi and praised him for the noodles he made at night. After a conversation between the prefect and the chef, the radiant chef went into the kitchen early in the morning, added eggs to the flour, kneaded the flour until it was evenly glutened, and made noodles. Cook the noodles over a fierce fire, the noodles are just cooked and fished, then fried after they are too cold, and when frying the noodles, you must master the heat and fry a ball in one pot. The noodles fried in this way are thick and short and symmetrical, with a beautiful appearance, loose white and smooth and fragrant. With eggs in the noodles, the color becomes golden, the taste is strong, the storage time of the fried noodle dough is changed from one day to four or five days, and the pot can be taken according to the number of guests. When eating, put it in a bowl, add the sautéed minced meat, shiitake mushrooms, green onions, vegetables, etc., and use the piping hot broth to simmer for a while, and it becomes a bowl of fragrant noodles. It is very convenient to entertain guests who have passed the meal time or sporadic individual customers. After the elegant end, the guests ate a bite of the noodles invented by the prefect, which felt different and naturally praised. Soon, this method of making noodles spread out, and the neighbors learned to fry, the color and fragrance were good, both convenient and fast, so every household imitated it and became a popular snack. Because this kind of noodle was invented by Yi Bingshou, it is called "Yi Noodles", and Yi Bingshou's calligraphy is "Tingzhou Yi Bingshou", so in Guangzhou and Yangzhou restaurants, this fried egg noodle is called "Tingzhou Yi Noodles".
The originator of instant noodles, "Tingzhou Yi Noodles", was born.
Yi Bingshou's calligraphy is known for its calligraphy. It is said that Qianlong built the "Cheng'en Hall", and the subordinates wrote plaques, and finally selected the Lishu written by Yi Bingshou. Since then, Yi Bingshou's elegant and simple Lishu and Tingzhou Yimian have become famous all over the world, and Guangdong still retains the practice and name of Yimian, and also derives the "rainbow Yimian". It is said that wu Baifu, a Japanese-Chinese who is the father of modern instant noodles, borrowed from Yi Bingshou's practice of adding eggs to flour and then frying them, and launched the "chicken shredded instant noodles" that added nutrients such as animal bone marrow to the flour. As soon as it came out, it was welcomed by consumers and gradually formed a huge industry. To this day, some manufacturers still call the instant noodles produced "Yi noodles".
(Wen 丨 Dong Maohui)
Source: People's Daily Overseas Edition (April 17, 2021, Edition 07)
Network Editor: Chen Binglin Qiu Binghua
Editor: Wu Derong, Huang Jianliang
Producer: Deng Zhuyuan
Director system: Zhong Binbin