The history of fried rice noodles

1. In what year did fried noodles first appear?

Fried noodles are the most distinctive traditional snacks in Wenzhou. The raw materials include dried noodles, eggs, cabbage, etc. Wenzhou fried noodles can be found in street food, food stalls, restaurants or hotels.

Dried fried noodles with milk, seaweed soup, soy milk, fish ball soup, etc. are often the choice of many Wenzhou people. This combination is not only suitable for men, women and children, but also does not make them dry or greasy after eating.

In fact, the history of Wenzhou dried noodles is quite long, and it can be counted as thousands of years. It dates back to the early Northern Song Dynasty, and the folk dried noodles workshops were already very famous. Many farmers make and sell dried noodles as their main source of income. The raw material for making vermicelli is actually rice. In the past, it was ground into gouache, and then cooked, steamed, twisted, and dried to make thin, tough, chewy vermicelli.

Today’s production basically breaks away from hand-made production and is all modern production and processing. Not only can it be seen all over the country, but also because those Wenzhou businessmen doing business abroad have brought dried powder out of the country. The country's gate. 2. The historical story of Hutou Rice Noodles

In the 21st year of Emperor Kangxi of the Qing Dynasty (1682), Xuanye, the ancestor of the Qing Dynasty, quelled the "Rebellion of the Three Feudatories" and celebrated his 29th birthday. The superstitious Emperor Kangxi decided to Make Christmas early.

The news was quickly delivered to Anxi. Li Guangdi discussed with his cousin Li Guangdou and uncle Li Riyu how to add splendor to the "Peace Banquet"? At that time, Hutou Mountain was high in water, dangerous, dense, dense, tiger-rich, and there were many copycat kings. The people's life was extremely difficult, and they had nothing to express their gratitude to. When Li Guangdi was a child, he was captured by Lin Risheng, the king of Maoding Village in Yongchun, and taken to a mountain village. He was rescued by Zen Master Shang Dehui of Dongyue Temple in Anxi County. Before returning home, Li Guangdi learned to make gouache at Dongyue Temple. At this time, Li Guangdi suddenly thought that the rice noodles made from Hutou spring water had a soft and delicate texture. It was better to make the gouache into thick strips and then dry them in the sun and take them to the court. Then he could show how to eat them in public. My cousin and uncle both said that this was very good, but northerners like to eat dry food, and it is difficult for the soup to be dripping in the soup. It is recommended to bring shredded bamboo shoots from Hutou and stir-fry them together, which will make the taste even more unique.

In this way, Li Guangdi turned Hutou rice noodles into tribute. He stir-fried shredded pork, shrimps, and mushrooms, added an appropriate amount of meat bone soup and rice noodles to the pan, stir-fried and stirred, and quickly poured the fried rice noodles into the porcelain plate. It turned out to be the banquet for Emperor Kangxi to entertain ministers, Hanlin and meritorious officials. Zhishen’s dishes include Quanzhou’s local delicacies. 3. Wenzhou heroes, please help. I have been away from home for many years. I really want to eat the stir-fried dried noodles and boiled dried noodles from my hometown.

Wenzhou dried noodles

Dried noodles

Wenzhou dried vermicelli has a history of nearly a thousand years. As early as the early Northern Song Dynasty, our city's dried vermicelli production was quite famous, and some farmers made a living by making dried vermicelli. The initial process of making rice flour is to grind the rice with water into gouache, then burn it until it is half cooked, then pound it with a mortar and steam it, and then pound it repeatedly with water and water until it is pounded thoroughly. Therefore, the dough is sticky and tough, and after being pressed out, it is as thin as yarn, and is placed on a bamboo weave to dry in the sun. Among them, Shagang in Yongjia and Yubei Village in Longgang, Cangnan regard dried powder processing as a traditional family sideline business. Today's dried noodles are processed using modern technology and made from high-quality rice and mountain spring water. Most dried powder production companies in our city have their own beautiful packaging and trademarks, completely getting rid of the past way of selling in the streets. Now our city’s dried powder products can be seen on supermarket shelves. The "Yu Zi Mu" brand dried vermicelli produced by Cangnan County Yu Zi Rice Industry Co., Ltd. won the Zhejiang Agricultural Expo Quality Award in 2004 and opened up foreign markets.

Characteristics of Wenzhou dried noodles:

There are many reasons why Wenzhou dried noodles are unique. In addition to using high-quality white rice as raw materials (60 kilograms of rice is milled for every 100 kilograms of rice), the processing and manufacturing techniques are also different from other places, such as changing dry milling to water milling, and changing steamed rice flour to boiled rice flour (made into large pieces of rice flour). Balls, commonly known as pink fruit, cooked in boiling water), the water quality is good, and the pressed fresh powder is not dried directly, but is first cooked through bamboo, then tied into sticks, and then placed on the bamboo curtain while touching and drying , as for drying.

Instructions for consumption:

Boiling: Boil the water, add the powder and cook for 1-2 minutes, remove and put into a bowl, then add the stock, oil, salt, soy sauce, and meat Shredded shrimp, shiitake mushrooms, eggs and other condiments can be used.

Boiled Dried River Crab with Noodles

Ingredients: Dried River Crab, Dried Rice Noodles, Chives, Ginger, Mushrooms, Vegetables, Chopped Green Onions

Method: Chop the River Crab into pieces , put the dried powder into a pot of boiling water and boil it, shred the chives and cut the mushrooms into sections. Heat the pot, add oil, add ginger, chives, and sauté until fragrant. Stir-fry the river crabs, add Shaoxing wine, add soup, add salt, pepper, monosodium glutamate, dried powder, and coriander and stir-fry.

Stir-fry : First soak the dried noodles in warm water for 1-3 minutes, remove and drain, add seasonings (shredded pork, beef, nuts, mushrooms, green onions, etc.), heat the oil and stir-fry for 1-3 minutes. When eating, you can also add condiments such as chili or mustard oil according to the taste of the eater.

There are two types of dried fried noodles

Wenzhou dried noodles, Pingyang dried noodles and Yongjia Nanxijiang dried noodles.

Ingredients: half a catty of dried noodles. , half a pound of shredded cabbage, 2 eggs

Ingredients: onions, chopped green onions, carrots, shredded sausage, fried vegetables, shiitake mushrooms, shredded pork

Method:

(1) The dried noodles in Wenzhou are thick, so they need to be boiled in boiling water until half-cooked, then scooped up and dried. The Nanxi River in Pingyang and Yongjia is relatively thin, so just soak it in warm water and scoop it up.

(2) Add oil to the pot, first cut off the onions and scallions and stir-fry until fragrant. Add the eggs, shredded pork and mushrooms and stir-fry until cooked. Then add the prepared dried noodles and stir-fry quickly. Add a small amount of salt. After stir-frying, add the cabbage. Add MSG, a small amount of salt, chopped green onion, fried vegetables, ham sausage, and carrots to the silk rice. Continue to stir-fry. When cooked, add rice wine to increase the aroma. Remove from the pan

Stir-fried dried noodles

Step 1: Boil water, cook the noodles until soft and hard, depending on personal preference, remove and drain.

Step 2: While cooking the noodles, prepare the ingredients. The ingredients I used today include green vegetables, half an onion, eggs, soy sauce meat, and chopped green onions. To be honest, I don’t like mushrooms, so I didn’t. Soak the mushrooms.

Step 3: Scramble the eggs, then stir-fry the vegetables and onions together until cooked, add a little light soy sauce (never add dark soy sauce, the color is too strong).

Step 4: Reheat the pan, stir-fry the noodles, then add the ingredients you just fried, then add chopped green onions and soy sauce meat.

Step 5: Add salt, MSG, a little sugar, sesame oil, and take it out of the pot! ! 4. How long is the history of Hunan braised rice noodles?

The origin of rice noodles is for the convenience of eating.

When guests come, it is too slow to wash and cook the rice; the rice noodles are cooked, which is easy to cook and easy to carry when going out. In the past, rice noodles were regarded as a "high-end food". Only festive banquets and special festivals would serve guests as "fried rice noodles".

According to records, the origin of the food "rice noodles" is: When the "Five Rebellions" broke out in China and the Chinese moved south to Fujian, Zhejiang and Jiangxi, they still pressed rice into strips and ate it, which is today's rice noodles. Therefore, historical data It is said that people in the north are accustomed to eating noodles, and in the south they use rice to make noodles, which is the origin of today's rice noodles. Today, the mainland is famous for Jiangxi, Fujian, Guangdong, and Guangxi; Taiwan is famous for Hsinchu rice noodles. p>

Among them, Jiangxi rice noodles are famous at home and abroad for their unique flavor, Guilin, Guangxi is famous for its traditional cultural color "crossing the bridge rice noodles", and rice noodles in Fujian and Guangdong have a long history. Today's rice noodles have also evolved into varieties. Rich, diverse flavors, complete styles.

As thin as silver wire; there are even hollow rice noodles, such as Italian macaroni (flour products) XXXXXX Co., Ltd. (rice products); There are also instant noodle-style instant rice noodles, which can be eaten as soon as you blanch them in boiling water, which is convenient and fast; , a staple food for late-night snacks.

5. What foods can be eaten as part of Wenzhou’s intangible cultural heritage?

Try the “intangible cultural heritage” delicacies from various places in Wenzhou and become a cultured Wenzhou foodie! Wenzhou City Dengzhan Cake Features: Crispy outer skin, soft round edges, refreshing filling and unique flavor.

Introduction: The outer shell of the dengzhan cake is made of rice milk soaked and ground into soybeans. The meat filling is mainly made of shredded radish, plus pork leg meat and eggs, and is made of fresh lard. Fried. Wenzhou Jelly Features: Cool and smooth taste Introduction: Use croaker gelatin or the fat of other fish as raw material, add water to boil, dissolve and then cool.

Cut it into small pieces with a knife and season with soy sauce, monosodium glutamate, rice vinegar, sesame oil, pepper, etc. Features of Yonggao fish cakes: fresh and tender meat, fresh but not fishy, ??and good toughness. Introduction: On the basis of inheriting traditional craftsmanship, Yonggao fish cakes completely use fresh wild seawater fish from the East China Sea as the main raw material, coupled with unique condiments, and use advanced Made with refined craftsmanship.

Yongjia Chapter Yongjia Wheat Cake Features: The food is fragile, refreshing and non-sticky. Introduction: Wheat cake is a famous snack in Wenzhou and the staple food besides rice for Yongjia people for a long time. The original ingredients of a wheat cake are: half a pound of wheat flour, one egg, one tablespoon of vegetable oil, stir and knead thoroughly, form a concave shape, and embed pickles, fresh meat, cooked shrimps, and MSG.

Characteristics of Nanxi Some Noodles: as thin as silver threads, white and pliable, crystal smooth and with excellent taste Introduction: Nanxi Some Noodles seem to be no different from ordinary noodles when cooked, but the process of making them But it's not ordinary. After the noodles are made, they must be exposed to the sun for several days.

At this time, white plain noodles were hung all over the front and back yards of the village. The scene of flying filaments and fluttering plain faces is very pleasing to the eye and can be called a scene in Nanxi.

History: Wenzhou people are no strangers to plain noodles. It is produced in various places in Wenzhou, but in terms of its excellent quality, Yongjia Nanxi plain noodles are the first to be recommended.

The finished product of Nanxi plain noodles is often overlapped to form an "8" shape, so it is also called "8" literally. Nanxi plain noodles has a history of more than a thousand years.

In the late Southern Song Dynasty, when the Yongjia national hero Chen Yuzhi was stationed at Furong Nanya to resist the Yuan Dynasty for three years, he used "white paper instead of plain noodles to dry on bamboo poles" to defeat the besieging Yuan army. , has become a good story in ancient and modern times. Nanxi plain noodles are as thin as silver threads, white and flexible.

Residents along the Nanxi River have always regarded plain noodles as the best food and often serve them to guests. In rural areas of Yongjia, people used to give plain noodles as gifts when visiting relatives and friends.

When a woman is in confinement, the grandmother will inevitably carry a long basket with overlapping plain noodles in the shape of an "8", commonly known as "longevity noodles", to seek good luck. After the matchmaking is successful, the matchmaker will often happily go to the bride's house to drink "plain noodle soup".

The characteristics of Qingjiang Sanxian Noodles in Yueqing Chapter: fresh taste, sufficient ingredients, thick soup, tough noodles, etc. Introduction: Qingjiang Sanxian Noodles focus on taste, so from material selection to processing, They are all very particular. In order to ensure that this bowl of noodles is delicious enough, more than three kinds of seafood are usually placed, such as oysters, razor clams, shrimps, jumping fish, clams, etc. These seafood are usually purchased locally in Qingjiang, and the raw materials are relatively fresh. Still cooked and sold now.

Features of Baixiang Xiang Cake: tangy flavor, white color, sweet taste, glutinous but not sticky, crispy and refreshing. Introduction: Yueqing Baixiang Xiang Cake, also commonly known as Ban Cake in the local area, was founded in the late Qing Dynasty and started from Baixiang Town in Beibaixiang. Wang Hongchang, a folk handmade food craftsman in Tawang Village, has devoted himself to research and creation. It has a history of a hundred years, and its two famous fragrant cakes, "Gongji" brand and "Gongjiu" brand, are the most famous. It uses glutinous rice flour as the main ingredient, sesame, marshmallow, and citrus cake as auxiliary ingredients. It is steamed and cooked. It is a famous traditional pastry in Wenzhou area.

Dajing Fried Dried Noodles Features: Fragrant and fresh, exuding a friendly farm atmosphere. Introduction: Fried noodles are a specialty snack in Dajing Town, Yueqing. Everyone in Yandang Mountain also likes to eat fried noodles, but the taste in Dajing Town is the most authentic.

A big iron pot, lard, and native duck eggs make the famous Dajing Fried Noodles. Red creek shrimp, green celery, golden eggs.

The dried noodles should be fried very tough, the lard should be completely penetrated into the dried noodles, and the aroma of vegetables, seafood and eggs should be fully mixed together, so that it will be fragrant and fresh, exuding a friendly farm atmosphere. . Wencheng Chapter Wencheng Ramen Features: In fact, the taste lies in the ramen, and the condiments are just an embellishment.

Introduction: It has a history of hundreds of years. The preparation method is: pour the white flour into a basin or wooden board, slowly add water, mix well, and then knead repeatedly with both hands until it forms a sticky dough.

Then cut into 1 cm wide and cover with a wet towel to prevent drying. After about 15 to 20 minutes, lift both ends of it with both hands and shake it while pulling it to extend it as desired.

Some people stretch it until it is nearly one meter long, then merge it and thin it again until it is like cotton yarn, throw it into the boiling soup, cook it for a while, then scoop it up and add seasonings, and then it can be eaten. The highest state of drinking is "looking at the flowers half-opened and slightly tipsy after drinking".

The highest state of eating noodles is to "eat a little full and come back next time." Features of Wencheng dog meat: good color and taste, with therapeutic value Introduction: Chop healthy dog ??meat into small pieces, use red wine to enhance the aroma and remove the taste, add angelica root, orange cake, black fungus, shiitake mushrooms, anise and other condiments, stew until cooked, color All taste good.

It has dietary therapeutic value such as "calming the five internal organs, nourishing the stomach, aphrodisiac, replenishing qi and strength, and thickening the intestines and stomach". Taishun chapter nine-layer cake features: fragrant, glutinous and slightly sweet, refreshing in the mouth. Introduction: nine-layer cake, also called nine-layer cake, is made of multiple layers of overlapping rice noodles. The method is the same as that of rice noodles, that is, one layer of rice noodles. After steaming, continue to add another layer of steaming without peeling it off from the bottom of the pot, and so on until the desired thickness is reached.

Mung tofu Features: Clear away heat and detoxify, a delicacy to prevent heatstroke and cool down in midsummer. Introduction: Also known as Guanyin tofu. The raw material is a small woody shrub called Tofu Chai, which grows wild along streams and other places. There are many bamboo pits in Jun Zhukeng, a small village not far from Sixi.

Mainly pick and wash the leaves of Tofu Chai, take the juice, add appropriate amount of water to dilute it, then add a little cool toothpaste, mix well, cover, leave, wait for freezing, add as you like. Serve with some soup stock. Features of Taishun Po Cake: Crispy skin, fresh filling, crispy and fragrant in the mouth, pure quality, oily but not greasy. Introduction: Po Cake is the most characteristic snack in Taishun. It is a must-have dish for all ages at local people’s banquets. Prepared dishes.

Every household will buy some Po cakes when they hold a banquet, entertain guests or make snacks. The Po Cake has crispy skin and fresh filling, making it something you won’t get tired of eating.

The method is to first make a pancake with rice paste, add stuffing, roll it into a barrel shape, flatten it, and lightly fry it in a pan. Xu Shiyue and his wife's mother-in-law cake shop on Chengguan Huancheng Road in Luoyang Town is relatively famous.

Pingyang Chapter Shunxi Yellow Rice Cake Features: fragrant, glutinous and smooth. 6. The history of the establishment of Guilin Rice Noodles and who is the founder

Guilin Rice Noodles is a "hard road" that Guilin people can never stop talking about.

Recently, with the publication of the book "Guilin Rice Noodles", the road to Guilin rice noodles has also become lively on the Internet. Some netizens selected the most popular rice noodle shop in Guilin online, and the first place was the "Laodongjiang" rice noodle shop located at the east end of Longyin Bridge at the north end of Shijiayuan Road.

The geographical location of "Laodongjiang" is not superior. It is neither in a crowded downtown area nor in a large community with many high-rise buildings. It is located at a traffic point at a T-intersection. If it were not for the " With the existence of "Laodongjiang", an authentic Guilin rice noodle shop, the flow of traffic and people will not stop easily at this location. From morning to before lunch, if diners want to eat a bowl of rice noodles at "Laodongjiang", they must queue for ten or twenty minutes, unlike other rice noodle shops where they can eat as they please.

Why the rice noodles of "Lao Dongjiang" are so attractive to diners, I can't explain it in just a few words. If you want to find out, the best way is to come here and eat a bowl of Lao Dongjiang in person. rice flour.

Having said "Old Dongjiang", let's talk about "Red Nose". In the recently published book "Guilin Rice Noodles", an author described the family situation of "Red Nose" rice noodles. After reading that account, I found that it was somewhat inconsistent with the facts, so I would like to correct it here.

Mr. Tang Wanfu, the founder of "Red Nose" rice noodles, is from Hunan. According to him, he joined the Red Army in Hunan when he was young. Later, he was defeated and left the army and came to Guilin. After arriving in Guilin, he married a girl from Lingchuan and settled down in Guilin. Tang Wanfu is a good cook of both red and white dishes. He has been making a living in the catering industry for decades.

After liberation, Tang Wanfu had no fixed occupation, but he worked as a temporary cook in many units. In his free time, he grew vegetables on the open land on the bank of the Ningyuan River to supplement his living expenses. His wife worked at a Guilin catering service company until she retired. Tang Wanfu had four sons, two daughters and six children. They are the eldest Tang Yuying (female), the second Tang Zaiyue (son), the third Tang Yusheng (son), the fourth Tang Taisheng (son), the fifth Tang Yousheng (son), and the sixth Tang Yousei (female). The eldest daughter Tang Yuying went to work in Yangquan, Shanxi Province after graduating from technical secondary school, and was transferred back to Guangxi in the 1970s. The four sons, the second to the fifth, have been living in Guilin. Before the reform and opening up, they all worked in different units. After the reform and opening up, the catering industry was opened to the private sector. Tang Wanfu led his four sons to enter the market and sell rice noodles. In just a few years, red-nosed rice noodles became popular all over Guilin, and expanded to Nanning, Liuzhou and other places, and its popularity increased greatly. "There is a time for flowers to bloom and fall." With the death of the old red nose, the four "little red noses" are also getting older (not long ago, the fourth oldest Tang Taisheng also passed away). Nowadays, the reputation of red-nosed rice noodles is not as good as it used to be. Tang Wanfu's youngest daughter, Tang Youmei, has been disabled since she was a child. She has inconvenient hands and feet and cannot speak clearly. Therefore, she does not go to school and has no ability to work. She lives with her husband after she gets married.