Carp roasted noodles, also known as "sweet and sour soft boiled fish baked noodles", is a traditional dish in Kaifeng, Henan Province, and was once rated as "one of the top ten famous dishes of Yu cuisine".
For a long time, the Central Plains like to eat carp, and the predecessor of carp baked noodles and sweet and sour fish are inseparable, sweet and sour fish has a long history of formation, according to the "Tokyo Dream Record" record, the Northern Song Dynasty catering market has begun to be popular. Make sweet and sour boiled fish, take the carp in the Yellow River as the top product, cut the fish with a tile pattern, fry the paste in hot oil, and then use white vinegar, balsamic vinegar, ginger minced, cooking wine, sugar, salt, etc. to mix into a sauce, mix it with boiling water, hook the rice soup, and then use the hot oil to collect the juice and pour it on the fried fish.
When watching "Qing Ping Le", I saw that there was an episode in which Han Qi and a few friends went to qingfeng building to eat wine, and just came up with this plate of sweet and sour carp baked noodles. He also said that the upper layer of this layer is made of three layers of wheat flour, seven layers of mung bean flour and fried, the size of the carp is just one pound, and I can see that my saliva is about to flow out. Suddenly remembered that when watching "1942", Li Peiji, chairman of Henan Province, also ate a plate of carp baked noodles, and the chef also specifically emphasized that it was the Yanjin method, so is there any difference between the two?
In fact, the main difference is the layer covered by the fish. We can see that the layer covered in "Qing Ping Le" is very thick, and the color of the fried is golden. The layer of carp baking noodles in "1942" is white and very slender, which is made of the famous "dragon's whisker noodles". The dragon's whisker noodles were initially boiled in water, but later improved, fried, until they are fluffy and crispy, and then sucked and eaten, with sweet and sour soup of sweet and sour fish.
In fact, the practice of carp baking noodles in the Northern Song Dynasty is not, according to the legend is related to Cixi, it was she who fled in Kaifeng when the officials offered sweet and sour boiled fish and baked noodles, so she suddenly wanted to combine the two to form today's famous dish, of course, many legends are not credible, but it can also show that the history of this dish is not long.