"Pimpy streets, dustpans of the city." This is to describe the situation of Huangquqiao Town in Pingluo County.
It sounds like Huangquqiao Town is very small and inconspicuous, but it is a historical town and transportation fortress in Ningxia, and its name has been ancient for a long time.
According to records, from the fourth year (1726) to the seventh year (1729) of Qing Yongzheng, the Huinong Canal, also known as the Huang Canal or the Yellow Canal, and the Changrun Canal and the reclamation of households, allowed the development of a large wasteland in the north of Ningxia on the west bank of the Yellow River and east of the Tanglai Canal Irrigation District.
The Huangqu Bridge was built in the 10th year of qing yongzheng (1732), which is a three-hole stone arch bridge, all made of large stones, and the town of Huangquqiao is named after this bridge.
Huangquqiao Town is fifteen kilometers away from the county seat of Pingluo County, and the 109 National Highway passes through the border, and the residents of the town are mainly Hui, so from ancient times to the present, merchants gather, the market is prosperous, the shop name is numbered, and the scales are scaled.
The wide Huinong Canal is full of snakes, the stone bridge is majestic, the willow trees on both sides of the river are yiyi, the yellow oriole is singing, the canal water is babbling, and the wildflowers are fragrant, which is a beautiful scenic resort.
More than 170 years ago, Xu Baozi of Pingluozhi County in the Qing Dynasty came to the Huangqu Bridge, and after the tour, the poems were flourished, and the exit chanted out the poems of the popular population: "Gonghui Range Yousheng, the canal flows across the earthen beams, the paddy fields fly white birds, the wild temples are green and poplar, the people in the small city are scattered, the empty streets are cool at night, Xiao Ran sits outside, and a song is in the waves." Closed bread trick, cross-examination block year writing. "It can be seen that at that time, Huangquqiao Town was a small and famous ancient township.
Since ancient times, most of the Hui people have lived in Huangquqiao, and the operation of catering industry is a business that the Hui are good at.
There are many famous snacks in Huangqu Bridge: braised snacks, maltose, haggis, lamb buns, lamb meat, etc. are famous.
However, the most famous is the authentic Huangqu Bridge stir-fried lamb meat.
The famous Huangqu Bridge stir-fried lamb has a history of nearly 100 years.
According to the "Pingluo County Chronicle" and the "Pingluo Food Chronicle", in the 34th year of the Republic of China, Jin Baoguo's Zhongxing Restaurant and Zhou Ganchen's Yishunju had lamb for sale.
Walking into Huangquqiao Town, the restaurants mainly engaged in stir-fried lamb meat are shocking, and drivers and tourists who come and go like to stop here and eat a delicious meal of stir-fried lamb.
At its peak, the Huangquqiao Street was almost entirely engaged in lamb business, and there were more than a hundred fried lamb shops.
The reason why the Huangqu Bridge stir-fried lamb meat has gone through more than a hundred years and its prestige is still the same, lies in an "authentic".
The so-called authentic has three meanings:
First, the raw materials should be "authentic".
It is necessary to choose lambs that grow up in grass near the banks of the Yellow River in Lingsha, Baofeng, Lihe and other places.
Because among the weeds eaten by the beach sheep on the Yellow River, there are many Chinese herbs such as ephedra, mint, wormwood, bitter bean grass, licorice, etc., and the lamb meat with green grass as the forage is naturally fresh and fragrant, which is better than the lamb fed only by feed.
Second, the Lamb wants to be "authentic."
Lambs weighing two or three months, weighing 7.5 to 10 kilograms, must be chosen. The lamb is too small, the meat is tender and tasteless; the lamb is too big, and the meat is old and not tender.
The preparation of Huangquqiao lamb is mainly based on "explosion", using both "stewing" and "braising" techniques. Stir-fry on high heat, let the aroma into the meat, so that the dish is tender and delicious, and the aroma is overflowing.
Third, the cooking technique should be "authentic".
Muslims in the catering industry has always paid attention to "clean, cool, fine, beautiful", cleanliness refers to clean and hygienic, spotless, refreshing refers to fresh and refreshing, fine cooking, selection of excellent raw materials, technology excellence, beauty is color, fragrance, taste, shape is good. Fat but not greasy, not fishy, not thin and not woody, cooked high-quality lamb meat to quench thirst, hunger, hunger, hunger, both sour and spicy, cold and cold, convenient and affordable, as you go to eat.
As the old saying goes: "Zhou Bashi smells the incense and gets off the horse, and Han Sanjie knows how to stop." ”
Whether you are a guest from the south to the north, or a foreign friend, after eating, you will clap your hands and praise.
Huangqu Bridge stir-fried lamb meat is very exquisite.
First cut the lamb into cubes of about three centimeters, soak in water for two hours; put a stir-fry spoon on the fire, pour in an appropriate amount of sesame oil, heat it and then add the meat pieces and stir-fry for eight minutes; when the lamb is brownish red, add vermicelli, appropriate amount of green onion, garlic sprouts, fine salt, pepper water, soy sauce, ginger slices, chili flakes, balsamic vinegar, and then stir-fry a few times; add a little broth, cover and simmer for about 20 minutes; out of the pot and plate.
A dish of tender meat, spicy crisp and refreshing, dark red color, soft aroma, fat but not greasy, has the effect of nourishing and strengthening the body, and the huangqu bridge stir-fried lamb with good color, aroma, taste and shape is cooked.
The reason why the fried lamb meat of Huangqu Bridge is tender, tasteless, fat and not greasy, researchers believe that it is related to the water quality of Huangqu Bridge.
The water quality of Huangqu Bridge is hard, and the taste is relatively astringent, so many foreigners who have just arrived at Huangqu Bridge or eaten at Huangqu Bridge generally do not get used to their boiled water unless they make tea.
However, it is this quality of water that creates the quality of the fried lamb meat of Huangqu Bridge.
When the lamb meat of Huangqu Bridge is cut into cubes and put into the water for cold immersion, this water quality removes the blood water at the same time, but also soaks the smell of the lamb meat, and does not destroy the tenderness of the lamb meat.
Ma Shaozhang, the famous chef who created the Stir-fried Lamb in Huangqu Bridge, has passed away.
In 1945, at the age of sixteen, Ma Shaozhang worked for the "Zhongxing Restaurant" in Huangquqiao, learning the craft of making lamb with the famous chef "Liu Lihu" at that time. In 1981, he ran the Huimin canteen of the Huangquqiao Grain Depot, which was famous for a while.
Huangquqiao stir-fried lamb, as a famous snack, has spread all over the land of Ningxia, in the big city town of Ningxia, you can eat a plate of Huangquqiao stir-fried lamb everywhere.