Speaking of Dongtai fish noodle soup, over the years, the famous earthquake in the north and south, neither those false head and brain legends, nor the secret of boiling soup, take this opportunity to talk about how much attention there are to the fish soup noodles that ate morning tea in the old restaurant.
I have to say that fish noodle soup is the "finale" in Dongtai morning tea. As early as the Republic of China, there was a record of Dongtai fish soup noodles in the "Dongtai County Chronicle". The fish soup of the fish soup noodles is very much stir-fried with wild eel bones, grass carp, and pork barrel bones accompanied by green onions and ginger, and then slowly boiled over high heat to make a thick white fish soup. The noodles are cooked and served in a white fish soup, sprinkled with pepper and garlic leaves for a powerful aroma. Picking up fresh noodles and drinking mellow fish soup, the mellow taste is addictive. In the past, eating morning tea to bowl fish soup noodles did have a lot of fame in the Republic of China period.
Some old diners of tea houses have the habit of eating morning wine in the morning, and come to eat morning tea called "Little Mie", saying that they are making a "gluttonous wine", otherwise they always feel that they are nagging in the morning. There was no more wine, one or two glasses was enough. In addition to buying a plate of dried ginger shredded dishes, there are also toppings for fish soup noodles. The toppings are usually crispy eels or salted meat. This topping is exquisite, directly placed on the surface called "cover pouring" or "large noodles", in addition to using a small plate to install called "bridge" or "single head", drinkers will naturally choose "cross the bridge", toppings on the table, there will be a taste of eating and drinking, if you drink morning wine together more friends, the toppings are not enough, then you will get a "double pouring", "double code", "double pouring" is two different toppings, "double code" is each type of topping is double the amount.
If you eat noodles, if young people like to eat a little harder, it is said to be "with a little bit of pity"; if you want to eat not soft or rotten, it is called "small yang", noodles boiled in the pot after some cold water; the elderly have a bad appetite, like to eat soft and rotten is called "big yang", noodles in the pot time to extend for a while. When encountering noodles with a large belly, it is called "heavy picking", and if the noodles are less, it is called "light picking". Noodles with more garlic flowers are called "heavy green", and no garlic flowers are called "no green". Putting pepper on the noodles is called "spicy", and not putting pepper is called "no spicy". If you want to eat the noodles dry mix, you will not put the soup, and bring a bowl of white soup called "full spoonful", if you put half of the soup, it is called "knocking soup", and the soup is a little more, called "wide soup". The soup should be a little more, called "big soup". These jargon are now known to very few people.
Now most of the propaganda of Dongtai fish noodle soup in the text is "nutrient-rich" These four words are generalized, so what is the nutritional value of fish soup noodles, and is there a therapeutic effect? Let's start with the ingredients for the fish soup noodles.
Crucian carp, also known as small grass carp, has the effect of strengthening the spleen and appetizing, passing milk and dehumidifying. It is suitable for patients with weak spleen and stomach, loss of appetite, nephritis and edema, and diabetes. From here, we can also see that crucian carp is used to make medicinal food, which involves a wide range of areas, can be matched with a variety of Chinese medicinal materials, and made into medicinal food, which can treat a variety of diseases.
Yellow eel taste sweet and warm, with the effect of benefiting qi and blood, tonifying liver and kidneys, strengthening muscles and bones, and dispelling rheumatism. Indications for the treatment of fatigue, low back pain, waist and knee soreness, cold and wet paralysis, postpartum drenching, long diarrhea pus and blood, hemorrhoid fistula, sores.
Pig bone is warm, sweet and salty, into the spleen, stomach meridians, has the effect of tonifying temper, moisturizing the stomach and intestines. The collagen contained in bone broth enhances the body's ability to make blood cells.
The noodles are sweet and warm, and the main nutrients are protein, fat, carbohydrates and so on. Noodles are easy to digest and absorb, and have the effect of improving anemia, enhancing immunity, and balancing nutrient absorption. Another great advantage of noodles is that they are easy to digest and absorb, and the boiled noodles are the cleanest, which can greatly reduce the occurrence of gastrointestinal diseases, so noodles are suitable for all kinds of people to eat.
Coupled with the cooking of green onion, ginger, rice wine, lard, pepper and pepper, this fish soup noodles are tonic spleen and stomach after eating, and it is beneficial to the lungs. For the spleen and stomach weakness, lack of stool, shortness of breath cough, limb fatigue and fatigue of the physique is a certain therapeutic value, it can be said that this is the table on the jing fang - ginseng bai shu scatter. No wonder the old diners of Dongtai commented on this as "eating a bowl of fish soup noodles, like a living god".
Dongtai fish noodles can be famous throughout the country, is to rely on the deep cultural connotation to create, Dongtai is famous in Suzhong fish and rice town, industrious and wise Dongtai people deeply understand the "rely on water to draft" principle, people will be rich in fishery and agricultural products resources into the Dongtai fish soup noodles. After generations of chefs' inheritance and improvement, Dongtai fish noodle soup has gradually become the essence of Dongtai's dining culture with its delicate production, unique flavor and affordability.
Author: Zhang Guorong: Director of Dongtai New Fourth Army and Soviet-Chinese Anti-Japanese Base Area Research Association, Director of Dongtai Folklore Society, Member of Dongtai Writers Association, Member of Yancheng Photographers Association, Began to conduct research on Haiyan culture and local literature and history in the 1990s, and published more than 300 articles in national, provincial and municipal magazines.
Review, Release: Zhu Zhenxin