In the story of Jieyang's local flavor, there is a delicate relationship between man and nature, man and food. On the turf of the Kun culture, there is a flash of pasta light: noodle line; In this land of fish and rice, there is also a legend of fish food culture.
What is "Xi Shi Huan Sha"? To put it bluntly, it is a local dish on both sides of the Rong River: arapaima blanching noodle line.
After tasting it, Mr. Qiu, an old friend, said: "Chaoshan noodles are all handmade, wrapped in square wooden frames to dry, its shape is like a harp, and the noodle line is just a string, in the sun, golden yellow, emitting a salty wheat fragrance, it is a simple and unforgettable taste, listening to and smelling is drunk a bit exaggerated, but the tradition of the era is a must for every household." At that time, the townspeople were more elaborate about food, a grass carp to make several dishes, finely made of fish tongue, fish technique, snow white finished products in the soup bowl, and green vegetables embellished, it is difficult to be like jade hand fiber shadow dancing, more imagination is not to live up to the feast, so it is: soup bowl noodles like strings, listen to the delicious hometown. Snow fluttered on the flowers, and the jade hand made a shadow dance feast. ”
This fish tongue and fish technique can have a great origin.
It is said that at that time, king Chuping liked to eat fish the most, and every meal without fish was not a table. Partial Chu Ping King is an acute child, eating is also wolf, if you accidentally get stuck in the throat by the fish bone, the unlucky imperial chef must move his head. Companion like a tiger! Therefore, the imperial dining room of the Chu Palace was always panicked, and often people said that they could not work because of illness.
The "Xi shi playing moon" is a traditional Mid-Autumn Festival flavor, which may preserve the legacy of playing with the moon soup in ancient times. It is in the pot of boiling fish balls into the ham slices, bamboo shoot slices, shiitake mushrooms, green leafy vegetables boiled and fished out, re-placed back on the fish balls, although do not know where xi shi is, nor do you know where the moon is, but it has achieved the inheritance of Chaoshan fish balls for thousands of years.
Xi Shi's hometown was at the foot of the Ramadan Mountain in the south of present-day Zhuji City, Zhejiang Province, on the banks of the Huansha River. After the defeat of the State of Yue to the State of Wu, Xi Shi arrived in the State of Wu and was deeply favored by his husband, but Xi Shi missed his relatives and refugees in his hometown day and night, and did not smile all day.
Legend has it that on a Mid-Autumn Festival night, in order to make Xi Shi forget his homesickness and melancholy, King Wu set up a banquet in the "Play Moon Pond" to let Xi Shi enjoy the moon while tasting the delicacies, and the chef borrowed the wonderful name of "Xi Shi Playing Moon" and painstakingly made a delicious dish for her, that is, using fish, chicken, and pig fat to finely chop into puree, cooked into balls, compared to fish balls as the bright moon, and the container symbolized "Playing Moon Pond".
This dish has a bright color and unique image, which makes Xi Shi pleasing to the eye. The fish is smooth and tender, the soup is clear and delicious, Xi Shi is extremely happy to eat this dish, and King Wu is also very happy. This dish was later passed on to the people and became a household name. In Chaoshan Province, fish balls not only inherit the ancient method, but also innovate, evolved into a unique local snack, but also derived from the fish book, fish technique, fish tongue, fish noodles and fish cakes and other characteristic varieties, it can be said that the fish tongue, fish technique still retains the ancient practice of "Xi Shi Play Moon".
Mr. Qiu said that the noodle line is like a string, and when you look closely, it is like a slender yarn, and the length of each noodle line is about 280 meters. Surface line Chaoshan is produced all over the country, of which Puning noodle line is more distinctive.
Puning noodle line, also known as noodle spring and noodles, is An intangible cultural heritage of Our country, which has been passed down for a hundred years and is handmade. It is said that at the end of the Ming Dynasty, songbailing appeared in the custom of hand kneading noodles, pulling noodles into strips, and inviting guests to worship ancestors and worship gods. By the middle of the Qing Dynasty, the current Puning noodle processing technology such as hand kneading, pulling into noodles, sunning, and steaming was formed. The noodles made are long and thin, which can be preserved for a long time, can also be eaten directly, and can also be made into noodle soup, fried noodles, dry fish noodles and other delicacies. It is widely used for gift-giving, blessing, ancestor worship, worship of gods, as well as gifts such as entering the house, newlyweds, Tim Ding, and wishing for birthdays, and has become a local gift and dry food for going out in Puning.
After the Opium War, with the development of the commodity economy, the characteristics of gifts and dry food in Puning noodles have been continuously improved, and the social demand has become greater and greater. By the end of the Qing Dynasty, Songbailing appeared family noodle professional workshop, using cattle as a driving force, pulling stone grinding flour, so that the quality of Puning noodles has been improved, the output has been greatly improved, and with the overseas Chinese going abroad, circulating in Southeast Asia, becoming a Chinese cuisine with Chaoshan characteristics, accompanying the Chinese economy to the world, becoming a relic and link of Chinese recognition, supporting the rise of the Chinese economy in the world, and interpreting into a trade culture with Chinese characteristics. During the Republic of China, the Puning noodle line became the dry food for the Nanchang uprising troops, guerrillas, armed workers, and political workers to go out to carry out their tasks. By the early 1960s, Songbailing set up a collectively owned noodle-making workshop, and used the gap in the irrigation channel of Hanma Reservoir to build a hydraulic mill to grind flour, so that the quality of flour was qualitatively improved, the noodle technology was further improved, and the five-process production process of Puning noodle line "kneading", "rubbing noodles", "above", "sun-drying" and "steaming" was perfected and cured.