Dahe Network News (reporter Dong Lunfeng correspondent Xu Juan) carp baked noodles, is the abbreviation of "sweet and sour soft boiled fish baked noodles", for the ancient city of Kaifeng a famous traditional dish, is also "one of the top ten famous dishes of Yu cuisine", is made of sweet and sour fish and baked noodles two famous dishes, baked noodles are also known as dragon su noodles.
According to the "Record of Dreams", at that time, the production of "dragon's whisker noodles" was simply cooked with water, and later it was changed to the method of baking, so it was called "baked noodles".
Legend has it that in 1900, the Guangxu Emperor of the Qing Dynasty and Empress Dowager Cixi stayed in Kaifeng to escape the difficulties of the Eight-Nation Alliance.
Kaifeng Fuya asked the famous chef of Changyuan to prepare meals and made a famous dish "sweet and sour boiled fish", and after Guangxu and Empress Dowager Cixi ate it, they praised it one after another. Guangxu called it "a delicacy in the ancient capital"; Cixi happily said that "I will not return after the meal", and then a handwritten couplet "Where the fish come from, the ancient Liang of the Central Plains" was given to the Kaifeng Government as a commendation.
Around 1930, Chef Nagagaki began to cover the fried "Ryusu noodles" on top of the prepared "sweet and sour fish", so there was this famous dish of "sweet and sour fish with baked noodles" that was loved and praised by customers.
Chef Nagagaki's idea is to combine the two into one, which can eat fish, but also dip noodles in sauce, and have a different flavor. Sure enough, the dish spread quickly. Since then, ramen has spread to Kaifeng, and people have baked noodles with uniform, hair-thin ramen noodles, and paired the dragon's whisker noodles with boiled fish after being oiled, which is better than the original in terms of color and taste.
The delicious taste of "sweet and sour fish" is that although it is a dish, it can eat two different delicacies, which has the reputation of "eating dragon meat first, eating dragon whiskers later", and has become an indispensable delicacy at local banquets.
The fish selection used in the carp noodles is also very strict, it is a fresh carp (about one pound) produced in the Yellow River from Kaifeng Heigangkou to Lankao East Dam Head. This fresh carp is not only pure in meat taste, but also delicious and tender. After the initial processing of fresh carp, the sides should be corrugated pattern, and then fried in a frying pan; then add sugar, balsamic vinegar, ginger, green onion, cooking wine, salt and other spices, mixed with boiling water, baked with high heat oil, until the oil and sweet and sour sauce are all fused. The carp made in this way is sharp and not greasy, sweet and sour, slightly salty in sour, and tender in meat.
During the National Day, Mr. Li from Luoyang took his family to Kaifeng to taste this delicacy, and after eating, he gave a thumbs up and said: "This taste is really good!" ”