As a person who only gets out of the kitchen when he is happy, he usually eats at a few small restaurants near his home. There is no way, people who write for a living are usually not very rich, can't get into big hotels, and aren't afraid of gutter oil. As depicted in the internet, "there is always a McDonald's next to KFC, there is always Lanzhou ramen near Shaxian snacks, and duck blood vermicelli soup always adds beef pot stickers...". In my opinion, the taste of these snacks is the same and varied. The same is because the same kind of snack always tastes the same, and the change is because the owner is different, the area where the store is located is different, and there will always be some slight changes in taste. But of all the snacks, I love ramen. Because the face of the pull is the most affinity for the stomach, but also the most full, and at the same time, it is difficult to eat and difficult to eat. However, today's ramen is just a general term, which can basically be divided into three major genres.
Shanxi ramen
Shanxi people believe that ramen is a specialty of Shanxi Province, because Shanxi is a famous noodle land, and Shanxi noodles are like rice from Jiangnan and are a real staple food. No Shanxi housewife said that she would not make noodles, and the ancient Shanxi housewives had their own unique "noodle skills". There are fish that children love, sweet potato noodles that people with bad stomachs eat, and even "moon noodles" that are specially eaten by mothers who make confinement. Ramen is known as one of the four major types of noodles in Shanxi, in Shanxi, ramen teachers can pull three to four kilograms of noodles at a time, and the longest can be pulled to more than one meter. Shanxi ramen is thick and thin, and regarding coarse ramen, it is said that some teachers can also make hollow ramen and sandwich ramen. Hollow ramen is made by sandwiching sugar in the noodles, and when the sugar melts in the pot below, the noodles become hollow. The stuffed ramen is sandwiched with minced chicken, kneaded and then thinned. The dragon's whisker noodles in the fine ramen are pulled to the extremely fine, which can be easily penetrated into the eye of the needle, and some are so fine that they cannot be boiled, and can only be fried in oil, fried and sprinkled with sugar, called "snowflake dragon's whisker noodles". Later, Shanxi ramen spread to Shaanxi, Henan, Hebei and other places. Tianjin female chef Wang Shang Hongfang can pull out the dragon whisker noodles to reach "14 buckles", pulling a noodle into about 37,000 roots, as thin as silver wire dragon whisker noodles.
Lanzhou ramen
Although the streets are now full of Lanzhou ramen shops, the earliest Lanzhou ramen is said to have been passed down from Henan. During the Qing Dynasty, a Lanzhou native learned the craft of making ramen from Henan and returned to Lanzhou to open the first "Lanzhou beef ramen". However, at this time, the focus of Lanzhou ramen is not on noodles, but on soup. After soaking the beef and beef bones in bloody water, get out of the pot with the native chicken and simmer for about four hours. In addition, the beef liver is also cooked, and the beef liver soup is left for later. Beef beef liver are cut into small cubes, beef bone broth plus beef liver soup plus the secret seasonings of each family and then boiled, and finally skim off the foam, add cooked radish slices, red peppers and coriander, add freshly prepared ramen, beef liver grains, a large bowl of fragrant noodles, both delicious and full.
Gradually, Lanzhou ramen ramen also began to have their own style, they added a kind of alkali ash made of fluffy grass to the ramen, making the noodles both smooth and tough, and the color became a seductive egg yellow. Later generations summed up the characteristics of Lanzhou ramen on the basis of their predecessors: one clear (soup), two white (radish), three green (coriander), four red (pepper) and five yellow (noodles).
In the cold and dry northwest region, such a bowl of cheap, soupy meat and gluten beef ramen is an indispensable enjoyment for the majority of working people.
Japanese ramen
Japanese ramen is also very famous, Chinese tourists to Japan usually go to taste it, it is said that eating ramen noodles in Japanese ramen restaurants, must eat the ground to suck sound, and finally the noodle soup must also be drunk, the ramen restaurant owner is usually extremely happy, thinking that this shows that you super love his noodles, is a great respect for his cooking skills.
Despite the current fame of Japanese ramen, it cannot be denied that its origin is still China, and the history of Japanese ramen is much shorter than that of Chinese ramen. Around the beginning of the 20th century, the first Chinese restaurants appeared in Japan, usually expatriates returning to Japan from China or Taiwan, and some of them offered noodles with broth, which was very attractive to Japanese diners.
After the end of World War I, Japan began to develop rapidly, the city began to flourish, more and more people went to the city to work, and ramen noodles soon became popular because of soup, meat and noodles. Then the Japanese began to add fried pork chops, dried bamboo shoots, kelp and fish plate meat to the ramen. Japanese ramen is becoming more and more similar to the tonkotsu bone broth noodles we eat now.
After World War II, Japan was forced to surrender, and a new generation of young people after the war came from the countryside to the metropolis, and ramen became their best choice. Tokyo's ramen shops have sprung up, various genres of ramen have appeared, and ramen chefs and enthusiasts have been discussing with relish how noodles should be made of noodles, how to pickle noodles and side dishes, and vowing to be the best at ramen with the fanatical attitude of various sticks that are characteristic of the Japanese.
The original taste of Shanxi ramen, the cheap quality of Lanzhou ramen, the exotic style of Japanese ramen, ramen, the most traditional noodle in China, has become a big family with the change of time and the continuous innovation of posterity, and the rapid dissemination of modern information makes us almost free to taste a variety of cuisines without leaving home. In such an era, what kind of future will ramen have, and how will the likes and dislikes of diners affect ramen?