Jianyang's cuisine is very rich, and now the public is most familiar with Jianyang mutton soup. For food lovers, there is a noodle that people will never forget. This is the arch face.
The so-called arch face, its predecessor is Jianyang "dan dan noodles".
"Jianyang County Commercial Chronicle" said: It is "a poor person named Wang Shouxi in the north of Jianyang City, founded in the eighteenth year of the Republic of China (1929), Wang made his own noodles, toppings, picked up the burden and sold along the street, so it was called 'Dan Dan Noodles'. ”
Later, he set up a noodle stall under a stone arch on the side of the rhubarb tree diagonally opposite the former Jianyang Bus Station on the Jianyang-Chongqing Highway, and because there was no signboard, the masses sold noodles under the stone arch, called "archway noodles". In the winter of 2019, I went to Jianyang with my friends, just came to this place, and naturally there is nowhere to find "arch face", which makes people sigh.
According to the introduction of Jian Yang's delicious mouth, the arch noodles are well-known and famous all over the province due to their noodle-making and filling-making skills, good management, and prosperous business.
After Wang Shouxi's death, it was inherited and operated by his descendants until 1956, when it was a public-private partnership, it was merged into the Beixin Cooperative Noodle Shop, which was retained.
This archway noodle noodles are made of fine powder, add egg white, bean flour, water and noodles, after hand kneading, beating, rolling, cutting and other processes, made of thick and uniform, thick and evenly proportioned, dry and wet silver wire noodles or leek noodles. The toppings are made of fresh pork with both fat and lean, chopped into granules, stir-fried in a pot, supplemented by winter vegetable tips, watercress, ginger, pepper, pepper, salt, water bean powder, etc. to make granular, slightly juiced toppings. The original soup is boiled into a milk soup with old hens, duck, pork belly and fresh fish, with two to three spoons per bowl of noodles. Bowl with chili oil (white flavor is not used), minced peppercorns, good soy sauce, good vinegar, small ground sesame oil, monosodium glutamate, lard, green tip. Cook the noodles in an iron pot, three to five bowls at a time, about one or two bowls, and change the water for each four to five times. Before eating, rinse your mouth with tea in winter and cool water in summer to make your mouth clean and feel the noodles taste fresher.
The characteristics of the arch noodles include: fresh flavor, oil is not greasy, and it is not muddy for a long time.
The archway surface entered its heyday in 1940. In the twenty-eighth year of the Republic of China (1939), Chen Guangzao (also known as Chen Hongwen), a commander of a certain division of the Kuomintang, passed by Jianyang, and he ate 12 bowls (about one kilogram of fresh noodles) in one meal, which was greatly appreciated, and after arriving in Chengdu, he wrote an article in the "New News" newspaper to strongly recommend, "If you eat a bowl of arch noodles in Jianyang, you have not been to Jianyang." Since then, the price of the archway has doubled, and all the rich merchants and giants who pass through the Chengdu-Chongqing Highway have tasted it to feast on their mouths. Even the kuo people who live in Chengdu often drive to Jianyang to taste this noodle. This is also the custom of chengdu people today, I heard that where there is delicious food that is fatal, you have to drive to eat it to see the flavor of this food.
Mr. Lu Zuofu also ate this archway noodle when he passed through Jianyang. Lu Jiguo recorded this in the book "My Father Lu Zuofu": "Please cook us 4 bowls of noodles." Lu Jiguo said to the noodle seller. Single bowl or double bowl? "The person selling the noodles asked rhetorically." Double bowls. Lu Zuofu replied on behalf of his son. Hi, come on 4 double bowls! The noodle seller shouted as he put the seasoning in the bowl.
The driver and the father and son sat on a long stool in front of the noodle stall, waiting to cook the noodles, and Lu Zuofu explained to his son: This noodle tastes good and is famous far and wide, but the portion is too small. When the noodles are served, the so-called "double bowl" is not as much as a bowl of dandan noodles in Chongqing. The wind swept through the clouds, only a gap between his teeth, Lu Zuofu called 3 more double bowls for his son and the driver, which barely fed.
In 1959, Chen Yi, who was born in Lezhi County, went to Jianyang to inspect the work, and the local specially arranged for him to taste the arch noodles, praising it and encouraging the staff to inherit and carry forward this traditional snack.