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Fried sauce noodles (4) sauce
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Chinese made with soybean fermentation to make sauce. Bamboo Jane excavated at the end of the Warring States period has been recorded as "Shu Sauce".
A pile of dark brown objects has also been unearthed from the Mawangdui Han Tomb in Changsha, which was identified as tempeh or bean paste.
During the reign of Emperor Yuan of the Western Han Dynasty, Shi You wrote in the "Urgent Article": "Wú yí (wooden name). Gu Yu. The peel of the leaf can be used in medicine, and the kernel can be used as a sauce, and the taste is spicy. Also known as Wugu) salt sauce (tempeh) 醯 (xī, originally meaning vinegar) 酢 (cù, same as "vinegar", sour vinegar) sauce". Tang Yanshi's ancient note: "Sauce, with beans and noodles for it, with meat (hǎi, meat sauce), with bone as meat, sauce as the word will also be, food has sauce." Sauce, why is it called "will"? It is said that in ancient times, in various condiments such as salt, plum, pickle, and sauce, sauce always dominated. If you eat mustard sauce, you have to use mustard sauce, and if you eat boiled bear paws, you must have peony sauce. This is the "sauce" recorded in the Analects that "no sauce shall be eaten." The ancients also said: "Saucer, the general of the taste." Handsome and delicious".
In North China, Shanxi, Shandong, and Northeast China, ordinary people's homes will make sauce.
Shandong is noodle sauce, called sun sauce (sweet noodle sauce). Long drying time, dark color, brown. Add water during the drying process, the sauce is thin and light. The northeast is the main soybean producing area, and the people cannot eat without sauce every day.
One of my colleagues is from the Northeast. She said that people in the northeast have sauce tanks. Sauce is made every year in February of the lunar calendar. Cook the soy beans first and cook until soft and rotten. Use a wringing knife to form a mud, pinch and fall to make a "sauce block". Wrapped in yellow paper, dried, slowly emitted a sour smell, black hairs grew - always want to get as far away from the pile as possible.
It is cold in the northeast, and sometimes the "sauce block" is not fermented, so it is put in the house to be kang - the taste of that room, can not be thought. On the day, break the sauce into small pieces, brush the black hairs, dry them, put them in the sauce jar, mix them with salt water - and start to make sauce.
The sauce jar should be placed under the big sun, usually covered with a breathable white cotton cloth. When it rains, it must be covered, saying that if it rains, maggots will grow, which is terrible.
Every morning and evening, you have to hit a hundred times with a sauce grill, each time to the end, and then drag it up, watching the yellow pastey and sticky sauce tumbling, there will be white unknown objects or impurities in the middle, and you must use a small spoon to skim out.
As the temperature rises, the sauce rises and bubbles up, and the taste is really not good. It feels salty and astringent, with the smell of rotten strands.
The color of the northeast sauce is yellow-brown, and there are also good hair, golden yellow. There are broken beans in the sauce, which are very similar to the babies' pulls, thin and sticky and granular, like the slag in the yellow soup on the diaper.
Although the senses are indecent, but the northeast to eat sauce is really a family with, some people sauce is thin, will add some fried bean noodles, sauce will be more delicious.
Beijing fried sauce noodles are famous, and the quality of the sauce garden is related.
Beijing Liubiju Sauce Garden was founded by the brothers Zhao Cunren, Zhao Cunyi and Zhao Cunli of Linfen, Shanxi Province, in the ninth year of Jiajing (1530) of the Ming Dynasty. (Deng Tuo examined a large number of house deeds and ledgers from Liubiju, which was founded between the nineteenth and fifty-ninth years of the Kangxi Dynasty of the Qing Dynasty.) It is one of the oldest and most prestigious long-established brands in Beijing. It is said that buying yellow sauce to "Liu bi ju", eating sweet noodle sauce to "Tianyuan", and "Gui Xinzhai", in fact, are all one.
There is a saying in Liubiju: Rice will be qi, tillers will be solid, Cham will be clean, ceramics will be good, fire will be obtained, and water springs will be fragrant. "Liubi" can be interpreted in the production operation process as follows: the material must be superior, the material must be truthful, the production process must be clean, the equipment must be excellent, the heat must be properly mastered, and the spring water must be pure incense. This "six musts" is the exquisiteness of winemaking.
Mr. He Yongchang, the old treasurer of "Liu Bi Ju", said that since he was an apprentice, he only knew that Liu Bi Ju sold six of the "Seven Things to Open the Door", in addition to tea not being sold, six daily necessities such as firewood, rice, oil, salt, sauce and vinegar were sold, so it was called "Liu Bi Ju".
Rokubiju is best known for its pickles. There are twelve traditional products, the most important of which is the thin yellow sauce. The sauce is rich in flavor and moderately salty and sweet.
Liubiju homemade yellow sauce and sweet white sauce, soybeans selected from Hebei Fengrun County Majuqiao and Tongzhou Yongle store, these two places of soybeans are full, yellow, oily. White noodles are selected from Laishui County, west of Beijing, for first-class wheat, this wheat is sticky, Liubiju itself processed into fine white noodles, this white noodles are suitable for making sweet noodle sauce.
Liubiju is in the quality of sauce making in various places, with the best quality and the best reputation.
Speaking of fried sauce, during the Song and Yuan dynasties, meat sauce as a travel condiment, can be dipped in cakes, mixed noodles, has become common.
There are fried sauces in Beijing, Shanxi, Shandong, Hebei and Northeast China.
Compared with other regions, Beijing yellow sauce is lighter than Shandong sauce, and because of the short drying time, basically no water is released. Beijing small bowl dry fried, also because of the sauce.
Mr. Wang Renxing went to the Great Wall Hotel in South Korea in 2001 to operate Shandong Jiaodong style fried sauce noodles, and poured a bowl of sauce into the bowl. Like the consistency of the Beijing brine noodles, yellow, not salty, repeatedly emphasizing that this is the authentic taste of China. This thin and thin fried sauce, northeast Shandong looks like. South Koreans, who have not made progress for many years, have maintained the original appearance of fried sauce in parts of China.
The first good district in Beijing is blessed with favorable weather and place. Excellent products, skilled craftsmen and the highest consumer market in various places have achieved the perfection of Beijing cuisine.
The sauce is good, the meat is good, the heat is enough, there are foodie groups, and then sell the strength of the arm, and the "small handful of noodles", Beijing fried sauce noodles, famous.
Cuisine, from the fusion of world cuisines to the small Beijing fried sauce noodles, Fusion is unchanged. The big flavor is maintained, the small flavor is adjusted, and the pursuit of perfection is the constant in the ever-changing.
Beijing fried sauce noodles, to the generation of the Da Dong family, the proportion of meat sauce reached three pounds of meat and one pound of sauce. This bowl of sauce, the color is golden red, the oil is shiny, the meat is transparent, and the soy sauce is fragrant. It seems to come from ancient times, never stop, and we "mix" and go to the future. #Breeze Project##Food##Toutiao Food Alliance##Toutiao Food##头条号 #
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Da Dong fried sauce noodles
Big Dong
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Xinjiang Bortala Mongolian Autonomous Prefecture Honorary Prefecture Citizen Honor
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DaDong elected as the Vice-chairman of “Chinese Cuisine Association”
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Founder of Da Dong Yi Yi Cuisine
Creator of DaDong Yijing Cuisine
Chairman of Da Dong Catering Investment Co., Ltd
Chairman, DaDong Food & Beverage Investment Co., Ltd.