In Guizhou, when it comes to Zunyi's bean blossom noodles, Zunyi people are well-known, and this folk snack, which originated in the last years of the Qing Dynasty, is now all over the streets. Bean blossom noodles, as the name suggests, consist of bean blossoms and noodles. Milky white bean blossoms, pale yellow alkali noodles, red dipped in water and sprinkled with green fish aroma... Or "cross the bridge" or dry slip, a bowl of colorful and fragrant bean blossom noodles, will definitely make your appetite open. A bowl of ordinary bean blossom noodles bears witness to the history and culture of Zunyi. Tender bean blossoms, noodles soaked in noodle soup, eat a bite, soft and smooth, spicy flavor, faint bean flavor in the mouth for a long time.
Bean blossom noodles are a special snack in Zunyi City, Guizhou Province, which is delicious and delicious. Bean blossoms, some places called water tofu, are stored in the cellar water of the previous tofu for a few days and then become sour soup. The bean blossoms lit with this sour pulp do not have the bitter taste of plaster or brine, but are softer and softer than ordinary tofu, and the aftertaste also has a unique bean flavor. Bean blossom noodles, bean blossoms should be hot, noodles should not be cooked too softly, fish parsley is essential.
When the bean blossom noodles are on the table, presented in front of the diners, milky white soybean milk boiled golden noodles, soft bean blossoms like white clouds, dipped in the water dish, the cheeks are exquisitely red and bright, like amber, embellished with green fish vanilla, color such as emerald, strange fragrance, can be described as color, aroma, taste, shape is not bad, and the taste is wonderful, the eaters are amazing. Zunyi bean flower noodles with noodles is a mechanism of alkali water surface, production need to add ash noodles, alkaline water, salt and eggs, as the saying goes, "salt tendon alkali bone", this kind of salt and alkali noodles under the pot will not be muddy soup, and eat particularly chewy. And because this noodle is wider and larger than our common leek leaves, but it is half as narrow as the average wide noodle, we all call it "wide knife noodle".
Thin and transparent alkaline water surface, cooked with soy milk, with soft tofu, dipped in water dish, cheeky exquisite red and bright, and then with green fish coriander, a bean blossom noodle, yellow, white, red, green collocation, can be described as color, fragrance and taste. The key to the taste of bean blossom noodles lies in the meat. The meat is cut into diced pork thighs and chicken, then diced with squid and squeezed vegetables, mixed with an appropriate amount of sweet sauce, bean paste, etc., and then fried with a mixture of pork and vegetable oil, plus a few crispy peanut rice, put into a small bowl, and then accompanied by chili, soy sauce, monosodium glutamate, green onion, ginger, fish and coriander and other spices. When eating, you can enjoy the endless flavor by dipping the noodles in a large bowl of noodles.
Nowadays, walking in the streets and alleys of Zunyi, you can see bean blossom noodle restaurants everywhere, and the signs of bean blossom noodles can be seen everywhere, which has become the first choice for everyone's breakfast. In fact, with people's pursuit of delicious food, every change in the taste of bean blossom noodles is the crystallization of people's diligence and wisdom. Letting it gain vitality and vitality and become a living inheritance is the inheritance and sublimation of tradition, and it is also the best way to protect it. A bowl of ordinary bean flower noodles in Guizhou makes people remember it! Friends, Guizhou Zunyi has a special snack, called "bean flower noodles", soft and smooth, spicy flavor, have you eaten?