Wonton is one of the traditional characteristic pasta dishes in Shijiazhuang, the maker uses the bird bed to put soba noodles, bean noodles, yam noodles, etc. in the bed, squeezed into noodles, this unique way of eating and making, has become a unique flavor in northern China. The dumplings in various counties and municipalities of Shijiazhuang have different ingredients, different methods, and their own flavors.
(1) Zhendingfu is shunning the birds. Zhengding halal specialty food, after five generations of ancestral tradition, has a history of more than 100 years. Zhengshun Dumpling has the unique flavor of halal pasta, and has been adhering to real materials for hundreds of years, paying attention to cleanliness, following the ancestral secret recipe, and has strict standards and specifications in the production process and material selection. The main ingredient is soba noodles, supplemented by a certain proportion of white noodles and elm skin noodles. The ingredients are fine diced beef, mung bean sprouts, coriander, and served with broth. The soup is made by boiling beef bone broth, refined beef, green onions, coriander with cloves, cinnamon, sand kernels, nutmeg, peppercorns, cumin and other precious ingredients.
The finished product is placed in a porcelain bowl, with blanched mung bean sprouts on the bottom, fished into the strips of birds and poured with beef brine, sprinkled with a little coriander, in the shape of a dragon. After stirring, the white of the bean sprouts, the brown red of the birds, the turquoise of the coriander, the red, white and green are interesting, the aroma of meat, noodles and vegetables is overflowing, the color, aroma, taste and nutrition are excellent, the entrance is smooth, the tendons are fine, and the fragrance remains for a long time.
(2) Bean noodle dumplings in Jingxing Tianchang Town. In addition to the characteristics of delicious soup, strong fragrance, and suitable for all seasons, it also has special effects such as appetizing, enhancing appetite, moisturizing skin and black hair, clearing fire and depressing, strengthening the kidneys and spleen, and relieving constipation. Its ingredients are very exquisite, mixed with an appropriate amount of mung beans, soybeans and adzuki beans, and ground into a noodle on the water mill, which is particularly thin and not comparable to the general stone grinding surface. Among them, mung bean noodles are tendoned and can be pulled; small bean noodles are crisp and eat vigorously; soybean noodles are slightly sweet and have a strong bean flavor. Cook the bowl, use another pot, put soy sauce, sesame oil, salt, shallot leaves, rinse up with boiling water to cover, after the salt is boiled, pour on the dumplings, the local vernacular is called "splash code", both fragrant and delicious, but also maintain the original taste of the bean noodles.
(3) Fan Zhuang bird powder. Fan Zhuang's half bowl of soba noodles and half a bowl of sweet potato noodles are called wonton noodles because they are mixed with noodles. Some people say that this practice is not authentic, and some people say that soba noodles are too porcelain in the stomach, and mixed with vermicelli is just to neutralize it. In this way, the bird powder has become the characteristic of Fan Zhuang bird. Fanzhuang dumpling soup is made of the best diced beef, add shallots, ginger, garlic, pepper, pepper, pepper, large ingredients and other condiments to stew, simmer for several hours, until the diced meat melts in the mouth.
(4) Lingshou soba noodle dumplings. The soba noodles are delicate and moist, and the color and odor are special. Its system is more distinctive. One of the grinding surfaces is fine, there are no impurities, the buckwheat noodles and noodles are uniform, and the softness and hardness are moderate. Soft is not squeezed, hard is dry and broken. As the saying goes, "one rolling bird, two rolling noodles", the so-called "rolling" is the boiling water soup. The dumplings are boiling in boiling water, and the boiling is picked as you like, all by eye. The pot is not sticky, the bowl is sharp, the soup is harmonious, and the refreshing taste is suitable.
(5) Infinity bird noodles. The slender noodles in the shape of round strips are fragrant and hot, which is very suitable for people's tastes. "Buckwheat dumplings are black, and the tendons are refreshing and can entertain guests", this is people's praise for buckwheat just chrome. Wuji people also mix soba noodles with sweet potato noodles and elm noodles to eat together, which is more exciting. Now, people in the north of Wuji City will eat birds when they get married, taking its meaning of "auspicious longevity".
The production of wuji bird is finely made, the ingredients are exquisite, and the production process emphasizes "fresh". First mix the various noodles in proportion, add water, knead into a bare skin, wake up for 5 minutes, then put them into the bird bed, go down to the pot, cover the pot and cook for three or five minutes to get out of the pot and bowl. Grab a handful of mung bean sprouts to pad the bottom of the bowl before serving the bowl, and then pour in the peppers and century-old pot soup made of pure sheep fat, fresh and delicious lamb, mixed garlic paste, sprinkle with some chopped coriander, and in an instant, the aroma of Macca chromium comes to the nose. The noodles are mixed and put in the mouth, soft but not sticky, crisp and tough, just soft, chewing vigorously, and the aftertaste is long.
(6) Liu Mao Mao Si Xi Bird. Liu Maomao, a native of Zhao County, learned from a local Mongolian compatriot from 1971 to 1980 when he was a soldier in Moneigu. It belongs to the inner Mongolian flavor, because the wonton brine is made of four ingredients, also known as the four joys of the dumplings. There are two kinds of pork and beef, the brine soup of pork four joy dumplings is made of diced pork, garlic moss, diced fungus and coriander; beef four joy dumplings are made of diced beef, diced potatoes, diced carrots and coriander, especially worth mentioning that the beef soup is made of beef bone.
(7) Luancheng Dongguan Dumplings. From the point of view of mixing soup, there is a distinction between soup and wide soup. Some diners prefer the staple food wonton, after the bird is picked into the bowl, only pour a little soup, stir it, the soup is all absorbed, a chopsticks are picked up, only to see the dumplings do not see the soup, just like dry pick noodles, called relying on the soup dumplings; some diners, eat the dumplings outside the oil cake, the dumplings and oil cakes go hand in hand, so add more soup, called wide soup. Seasonally speaking, there are hot soups and cold soups. In winter, eat hot soup dumplings, a heating flow to the whole body, resist the cold wind, expel the cold air. In the summer, eat cold soup dumplings, pass the cool water, add minced garlic or mustard, in the heat of summer, the belly of the birds, refreshing, the heat is gone.