This slice of Sichuan is not as popular and famous as hot dry noodles and fried sauce noodles, but it is a classic noodle with a history of hundreds of years in Hangzhou.
No one knows when the Kataer River originated, but it was there at about the end of the Qing Dynasty, among which the KuiyuanGuan in Hangzhou is more famous. Compared with ordinary noodles, it is characterized by the umami taste of poured tuk tuk and bamboo shoot slices on toppings, which makes people endlessly evocative.
And it is affordable, a bowl of ten dollars, is a delicacy that people often eat.
According to legend, Kataerchuan was the housekeeper noodles when Kuiyuanguan was first founded, and during the Qing Dynasty, many examinations in Zhejiang went to Hangzhou Township to test, and then the shopkeeper made this popular noodle with poured tuk vegetables, bamboo shoot slices, and meat slices, catering to candidates from all over the world, adding three eggs to the noodles sold, meaning "even in the three yuan". One of the candidates often came to eat noodles, and then won the first place in the township test, on the day of the list, he went to the store, and gave the noodle restaurant a shop name "Kuiyuanguan", and then most of the candidates who came to the township to try it from all over the world went to this shop to eat bowl noodles, tu auspicious.
Because Hangzhou Duo'erhua sounds, 氽 and Sichuan are homophonous, and the dishes are all flaky, so the noodles are called Slices of Sichuan.
This kind of noodle production is not complicated, that is, the winter shoots used for bamboo shoots, and when there is no time, it is replaced by other fresh shoots.
method
1, lean meat slices, marinate with salt, raw points, cooking wine for a while, bamboo shoot slices
2, heat the pan with oil, put in the marinated meat slices, wait until the meat slices turn white, add the prepared bamboo shoot slices and poured tuk vegetables, stir-fry for a while, add some water, burn for a while, and wait for the water to dry quickly.
3, boil water into the pot into the noodles, the noodles are almost cooked and then put in the slices of meat just fried, cook together for a while, the noodles do not cook too soft.
4, almost three to five minutes to start cooking.
Hangzhou Kataerchuan is like the hot dry noodles in Wuhan, which has a long history in the local area, has strong local characteristics, and the locals have a lot of affection for them, which is a taste of hometown, hometown noodles.