In wuhan, which is through nine provinces, the early food on the tip of the tongue is the first to promote "three dishes and one soup". Namely: Cai Linji's hot dry noodles, Laotongcheng's three fresh bean skins, Hubu Lane's characteristic noodle nests, plus Hualou Street's fish soup paste rice noodles and other four treasures. Among them, the noodle nest is unique to Wuhan, which can not only fill the stomach and fill the hunger, but also soft and crisp, suitable for all ages, cheap and good, and is a popular food with unique regional characteristics in Wuhan.
Chang Ji-jin invented the noodle nest
It is said that during the Guangxu period, near Jijiazui on Hanzheng Street, there was a cooked food vendor named Chang Zhiren, who originally made a living by baking baked cakes, because there were many people selling burnt cakes, fierce competition, and light business. Lao Chang was extremely poor and wanted to make up his mind on rice. He saw that the broken rice in the rice shop was cheaper than flour and the cost was low, and wondered if he could grind the broken rice into a pulp and fry the soybeans into rice cakes. So he consulted with the blacksmith, in order to make the rice cakes crisp and soft, he made a round iron scoop with concave and convex sides, poured the mixed soybean and rice mixture into the iron scoop, put it in the frying pan and fried it, and the rice cakes with thick and thin sides and soft and crispy inside the perimeter went off the scoop. Like a blossoming sunflower, it rises in the oil pot, and the neighbors smell the fragrance and rush to buy it. After tasting, someone asked Lao Chang, "What is the name of your thing?" Lao Chang was stunned, and really wanted to give him a name! I thought to myself: This rice cake is similar in shape to the oil cake made of flour, but there is an extra nest in the middle, so I casually replied, "Let's call it a noodle nest." Since then, the noodle nest, which has been famous for more than 100 years, has been born.
Hubu Lane Xie Rongde's noodle nest is the most famous
During the Republic of China period, the business of noodle nests as street vendors, all over the streets and alleys of the three towns, Wuchang Hubu Lane has a Xie surname to make a fortune by blowing up noodle nests, according to legend, Xie Rongde has a good business. In the 1940s, he rented a façade in Hubu Lane to specialize in noodle nests, and opened a small business of noodle nests, which became famous. Xie Rongde operates noodle nests with heavy quality, willing to invest, different, using high-quality rice, banning flour rice. A certain proportion of glutinous rice is also mixed with the refining. At the same time, the finest soybean mixture grinding paste is also selected. Others used cheap cottonseed oil, he used incense grinding oil. In the condiment also added green onion, sesame seeds, ginger, this thing a pot, it is full of flavor, eat crispy moderate, bubble pine delicious, the three towns come to taste the endless stream.
A wide variety of series of noodle nests
Wuhan's noodle nest has a long history and has been prosperous in many hundreds of industries, which is inseparable from its internal progress with the times and innovation and reform. People in the noodle nest industry said: Wuhan people like to eat sharp eye, taste all kinds of early, summed up, today's noodle nest is divided into several varieties.
(1) Fry the "circle", remove the hard part in the middle, and form a bubble soft noodle nest, suitable for the elderly with bad teeth.
(2) Ingenious "sandwich nest", the fried noodle nest is smeared with a layer of raw pulp, put into the frying pan and re-fried. Soft on the outside and crispy on the inside, suitable for all ages.
(3) Pea noodle nest, soak the peas, put them in a scoop and fry them directly, and they will be formed.
(4) Red amaranth noodle nest, cut the amaranth into small pieces, then mix it into raw paddles, fry it under the pan and eat it.
(5) Shrimp noodle nest, the small shrimp rice into the raw paddle, the explosion is successful.
(6) Rice noodle nest, add two sticks of rice noodles to the scoop, and one is successfully fried.
When you stand in the noodle stall, you are too busy to give, and you can choose.
Amaranth fossa
In 1958, the city's noodle nest champion was selected
The east wind blows and the war drums beat. In the era of the Great Leap Forward, the Hundred Industries Were Evaluated, presided over by the Bureau of Industry and Commerce, carrying a small scale, and comprehensively surveying the color, aroma and taste of the noodle nests of each stall in the three towns, and the result was that the Wuchang Hubu Lane Neighborhood Committee dominated the first place and won the championship in one fell swoop. They use two iron pots, one filled with clear oil and one filled with sesame oil, and at the same time, after making a fire, they first fry it in clear oil and half-cook it, and then fry it in sesame oil for the second time, and then come out of the pan. Today's early Hubu Lane has become a beautiful business card window in Wuhan. The boss of the noodle nest explosion may be the descendant of these noodle nest champions, inheriting the achievements of the ancestors and inheriting the glory of the past.
Wuhan noodle nest "immigrant" to Australia
In the wave of reform in the new era, a large number of students went abroad to study. The little girl Li Feng passed the TOEFL (TOEFL) graduate school and the whole family immigrated to Sydney. After years of wandering in exile, it is inevitable that he will fall in love with the customs of Jiangcheng. The year before, I went to visit my relatives and brought me the fried noodle nest iron scoop that I bought for seven yuan at the local product shop on Xianzheng Street. During this year's Chongyang Festival, he called the ocean to tell the story of entertaining Fellow Wuhan villagers with noodle nests.
One weekend, she prepared half a pot of red core amaranth cut into small pieces, mixed with a little flour and water, and sprinkled with a handful of salt, sesame seeds, shallots, monosodium glutamate and other condiments, and mixed well. Then use a small spoon to pour the mixed amaranth into the iron scoop, and when the oil pan is boiling, put the noodle scoop into the oil pan and fry it. After two minutes, pour out the red amaranth in the iron scoop and fry it in the frying pan until golden brown. At this time, they were invited to Jiangcheng and the nine-headed bird compatriots, rushing up, eating and chatting, and some people raised goblets filled with red wine, staggered, and frequently shouted "cheers", and a young man sang, "Honghu Red Guards", homesickness spontaneously. Sangzi and Shenzhou are still in the northern hemisphere, thousands of miles away.
It seems that Wuhan crosses the ocean and crosses the sea, and for many nine-headed birds who have lived in a foreign country for many years, it will cause them to be attached to their hometown. Eating it, but also can dispel the nostalgia that has been suppressed in the heart for many years, the noodle nest is the real Wuhan people's premature tip of the tongue of the food and business card.
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Source Humanities Wuhan Editor: Tian Lianshen