Guangdong's climate is not very good at producing high-quality wheat, and the Guangdong Xinyu records that "Guangdong people are hot with noodles and do not think of rice." "Therefore, for a long time, it has often been believed that Guangdong people do not know how to make noodles, but due to the exchange and harmony of food culture between the north and the south, Cantonese people have misunderstood the food, but they can also eat it occasionally." When yanke is a guest, it is made of soup with a soup of rice noodles, and the market sells warm or cold tao, and cuts into thin slices." There are also some creative pasta dishes: "Su Shi often rotates two rounds a day in Boluo Creek and raises four pestles to make white noodles."
Some people will say, isn't Itachi is not instant noodles? In fact, there is still a difference between the two. Yi noodles are a combination of flour and eggs, the nutritional value is higher than that of instant noodles, and instant noodles will rot after a long time, but yi noodles are much thicker than instant noodles, loose rather than loose. Yi Noodles was originally called Yi Fu Noodles, which is the top product of noodles. Legend has it that more than 300 years ago, when a chef mistakenly put the cooked egg noodles into boiling oil in the midst of a busy meal, he had to soak it in soup before serving it. Who knew that this kind of egg noodles had won the applause of the guests and hosts, so it became a very refreshing dish.
Bamboo noodles are a kind of silver wire noodles, generally in the high gluten flour with water and eggs, to add duck eggs the best taste; according to the traditional practice and noodles, the dough is spread on a long table, first with a rolling pin to roll it into 2 cm to 3 cm of noodles, and then with a bamboo pole pressed to a thin millimeter, the time is as long as 1.5 hours to 2 hours; the dough skin is cut with a knife or pulled into thin noodles, you can cook it. In this process, the noodles are not only fed, but also the tendons are improved.
Pickled noodles are the characteristic snacks of Meizhou area, "pickled noodles" is actually not pickled, "pickled" in Hakka dialect has the meaning of "mixing", "pickled noodles" is actually "mixed noodles". Whether the taste of "pickled noodles" is good or not, the key lies in the master's "mixing" method. Pickled noodles are also very demanding for the noodles themselves, and hand-beaten fresh noodles are selected so that they are fresh and refreshing without losing their strength. Cook it in boiling water, add lard, fried garlic and green onion, and add a little fish sauce to form a bowl of fragrant pickled noodles. Fragrant is the first impression of pickled noodles, oil pesto aroma spilled from the thin noodles, immediately make people eat fingers; slippery is the second feeling of pickled noodles, because the noodles are mixed with freshly fried lard, so it feels particularly smooth and smooth when eating noodles. In addition, a portion of pork, pork liver, pork powder intestines, goji leaves boiled into the "third and first soup", the soup and add a little koji, can be described as a variety of flavors. One noodle and one soup, a traditional classic breakfast for hakka, is also a favorite of tourists at home and abroad.
The traditional Shunde fishing noodle raw materials generally use mud carp, after the mud carp bone to take the meat, the fish meat is patted, the process of patting is added to the appropriate amount of salt, when the fish is patted into a gelatinous shape, add flour and into fish noodles, cut into strips can be set aside. The soup base of the fish noodles needs to be boiled with fish bones, with your favorite side dishes, and the fish noodles on the table have three words: bullets!
Dry noodles are in Chaoshan, which is equivalent to Shacha noodles in Xiamen. A crisp and chewy dry noodle that is unforgettable after only one bite. A bowl of delicious dry noodles, seemingly simple steps, not only to work the sauce condiments, but also to master the heat precisely...
Tangnan handmade noodles were introduced to Tangnan during the Qing Dynasty and have a history of more than 300 years. Tangnan has a flat terrain, mild climate, fertile soil, historically a high-yield wheat area, the wheat produced has a high protein content, known as "Ujin Wheat", is the ideal raw material for making handmade noodles, which is the basis for the circulation and development of handmade noodles in Tangnan. The production process is all about pulling the dough into a dough line by hand. Because the noodle lines are thin and long, meaning "long life and 100 years old", "long and long", etc., it is a kind of food that the local people love every day and an essential dish for various festive banquets.
Che Zai noodles, also known as "Cha-chi noodles", originated in Hong Kong. In the past, hawkers pushed stalls to sell "chezai noodles" on the street, in addition to the pot for boiling noodles, there were also grids for boiling fish eggs, pig skins, pig blood, turnips, vegetables and other side dishes, and customers could choose according to their own preferences. Because it is fast and low, it has become a daily choice for working people.
There is also a kind of pasta called sweet and sour noodles, is the characteristic food of Chaoshan Province, sweet and sour noodles are mostly made of duck egg yolk, the biggest feature is that this noodle is cooked in a fried way, the frying is proper, so that the noodles become golden yellow dough, accompanied by leeks, sugar and vinegar, there is a thick egg aroma and not greasy.