Carp baked noodles are one of the traditional dishes of Kaifeng, and have a long reputation, carp baked noodles are actually two dishes, prepared by "sweet and sour boiled fish" and "baked noodles". So what is the historical background of this famous dish? Let's follow the Chinese eating net to see the history and origin of Kaifeng carp baked noodles.
Legend has it that Emperor Guangxu of the Qing Dynasty and Empress Dowager Cixi stayed in Kaifeng to escape the difficulties of the Eight-Nation Alliance. Famous chefs in Kaifeng Province prepared meals and paid tribute to "sweet and sour boiled fish", and after Guangxu and Empress Dowager Cixi ate, they even praised it. Guangxu called it "a delicacy in the ancient capital"; Cixi said happily: "Forget to return after the meal." The handwritten letter of the eunuch who carried him read: "Where the fish come from, the ancient Liang of the Central Plains", which was given to the Kaifeng Government as a recognition.
Around 1930, the kaifeng masters first covered the fried "dragon's whisker noodles" on top of the prepared "sweet and sour fish" and created the famous dish of "sweet and sour fish with baked noodles", which was deeply welcomed by customers. Combining the two into one, you can eat both fish and noodles dipped in juice, so it has a unique flavor. After that, the dish gradually spread.
Later, when ramen was opened, people used ramen noodles that were as thin as hair and fried and paired with boiled fish to make it more icing on the cake. The "sweet and sour fish" tastes delicious, and the beauty lies in one dish and two kinds of food. It has the reputation of "eating dragon meat first, eating dragon whiskers later", and has become an indispensable delicacy at the banquet. In the reform and opening up, with the increasing number of foreign exchanges, carp baked noodles are appreciated by more and more guests.
"Kaifeng Fish Baked Noodles" is one of the traditional dishes of Kaifeng and has a long reputation. Baked noodles are also called dragon's whisker noodles. According to the "Record of Dreams", "Dragon's Whisker Noodles" were made at that time. Just cook it with water and then change the method of baking it. Therefore, it is called "baked noodles".
"Sweet and sour boiled fish" has a long history, according to the "Tokyo Dream Record": during the Northern Song Dynasty, the Tokyo market was popular. It is characterized by its color jujube red, soft and tender and fragrant.
The "baked noodles" are as thin as hair, fluffy and crispy. It is sweet and sour, and slightly salty in the acid. According to the "Record of Dreams", whenever the Ming Dynasty Kaifeng was on the second day of the second month of the lunar calendar, the so-called "dragon raised its head" day, "the feast guests ate the dragon whisker noodles, and the festival gifts sent noodles", in order to be auspicious, the official government and the people gave each other with fine noodles, called "dragon whisker noodles". At first, the noodles were cooked with water, and later, they were continuously improved, fried and charred to make them fluffy and crispy, and after sucking the juice, they were eaten with dishes, so they were called "baked noodles".