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Cover news reporter Wu Xuemei photo report
Every morning, a bowl of noodles is put down, and the day of Yibin people is full of vitality!
One side and one grid, one hundred faces and hundreds of flavors! Among the dozens of flavors of Yibin noodles, "Yibin Noodles" is the most prestigious flavor.
Yibin burning noodles is one of the traditional snacks in Yibin, formerly known as fritter noodles, because of its oil and less water, ignition and flammability, so the name of burning noodles. In June 2011, Yibin noodles were selected into the list of intangible cultural heritage of Sichuan Province.
In order to carry forward the tianfu food culture, emphasize the regional special catering landmarks, lead the new trend of Tianfu catering development, and let domestic and foreign diners taste the beauty of Sichuan cuisine, the "Food in Tianfu · Taste in Sichuan >2020 Tianfu Food Landmark Selection and Thousand Villages Thousand Products into Ten Thousand Stores Plan" planned by Cover News, West China Metropolis Daily and Chengdu Fan'er has been deliciously opened, and the hot punch in Sichuan cuisine has been launched.
On October 6, the cover reporter punched in Yibin Noodle Restaurant to find the most authentic Yibin noodles.
Yibin noodles
Unique "soul" ingredients
Let the hot and spicy noodles smell fragrant
As a provincial intangible cultural heritage in Sichuan, Yibin noodles are quite sophisticated in terms of noodle raw materials, ingredients, and heat.
According to reports, Yibin burn noodles use local high-quality water noodles as the main material. When the water is completely boiling, put the noodles into the water. After a few minutes, the noodles are scooped up with a bamboo fence, thrown twice to drop the excess water into the bowl, then drizzled with rapeseed oil, heated and scattered with chopsticks to make it non-sticky. Subsequently, the noodles are filled with "soul" ingredients such as secret oil chili peppers, Yibin sprouts, small ground sesame oil, fresh plate oil, star anise, yamana, sesame seeds, peanuts, walnuts, peppercorns, monosodium glutamate and chives, and a bowl of delicious Yibin noodles is completed, and guests can eat them as long as they are hot and mixed well.
Spicy and spicy, fragrant Yibin noodles are more delicious to eat while hot
Beef noodles in Yibin
Yibin noodles look loose and red, smell fragrant, eat into the mouth spicy and spicy, deeply loved by consumers. According to whether minced meat is added, it is divided into meat burning noodles and vegetarian burning noodles. In noodle shops, consumers do not specify special instructions when ordering food, and generally default to vegetarian noodles.
In Yibin, eating burning noodles is indispensable to the partner of burning noodles. Special soup, kimchi, cold cakes, pork dumplings, mashed rice dumplings and eggs are all favorite food for Yibin people when eating noodles.
The "soul" ingredient of Yibin noodles
Dozens of flavors
Yibin noodles explode the taste buds of customers
"Yibin noodles have dozens of flavors, each of which has its own unique taste, and you can eat it every day, but the most popular thing to eat is Yibin noodles." For Mr. Pei, a native of Yibin, a day without noodles is not perfect, and even at night, he will eat a bowl of delicious Yibin noodles.
A variety of flavors of Yibin noodles
Burnt noodles, salty fresh noodles, hoof noodles, fatty intestine noodles, eel noodles, rib noodles, beef noodles, ginger duck noodles, mushroom noodles, pea noodles... In Yibin, noodle restaurants large and small are located in every corner of the city; In every noodle restaurant, dozens of flavors of noodles, each of which can ignite the taste buds of customers; Casually walk into a seemingly inconspicuous small noodle restaurant, from breakfast, lunch and dinner to supper, there is a Pleasant Taste for customers to remember.
Mushroom noodles in Yibin
"One side and one grid, one hundred noodles and hundreds of flavors!" This means that noodles can be made into dozens of flavors, each of which is a unique flavor. Deng Quanxiang, member of the Sichuan Provincial Youth Federation and general manager of Yibin Burning Noodle Catering Culture Co., Ltd., believes that this is the essence of Yibin noodles inheriting Sichuan cuisine "one dish and one grid, one hundred dishes and one hundred flavors".
Cao Zhiqing, the third-generation heir of Yibin noodles, is Deng Quanxiang's master, and his father is also a master of Chinese cooking. Deng Quanxiang, who grew up in a culinary family, is a person who grew up eating the most authentic Yibin noodles. Nowadays, in order to inherit and carry forward the yibin noodle culture, seven noodle restaurants have been opened in Yibin and four yibin noodle restaurants have been opened in Chengdu. His noodle shop has witnessed the love of Yibin noodles by Yibin people and tourists.
Yibin's noodle shops offer noodles for all tastes, accompanied by a variety of specialty snacks.
"Every morning, noon and dinner, I am a guest who eats noodles." Deng Quanxiang told reporters that his seven noodle shops in Yibin can sell more than 500 kilograms of water surface in a day. "We are open every day from 7 a.m. to 8 p.m., and many out-of-town tourists come to taste it."
"Now, for people who have never been to Yibin, they can also eat authentic Yibin noodles." According to Deng Quanxiang, in September 2016, he officially founded Yibin's first enterprise to standardize the packaging and production of burning noodles - inheriting burning noodles, so that consumers can take the burning noodles out of Yibin and take them out of the country.
Yibin noodles that can be taken away
Subsequently, such enterprises mushroomed in Yibin, so that people at home and abroad who like Yibin noodles can taste the authentic Taste of Yibin in any corner.
From scattered small shops to standardized production, Yibin noodles have long become one of the local characteristic industries.
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