History of Carp Baked Noodles

Baked Carp Noodles, this is a traditional dish in Kaifeng. In big hotels in Kaifeng City, you can often see guests tasting this famous dish. Baked carp noodles are prepared from two famous dishes: "sweet and sour fish" and "baked noodles".

The production of sweet and sour fish has a long history in Kaifeng. According to "Tokyo Menghualu", it was already popular in the Tokyo market during the Northern Song Dynasty. It uses carp, especially Yellow River carp, as the top quality raw material. After preliminary processing, use a slope knife to cut both sides of the fish into ridge patterns, and then fry it thoroughly in a hot oil pan. Then add an appropriate amount of sugar, balsamic vinegar, minced ginger, cooking wine, salt and other seasonings, add boiling water, add running water gravy, bake the juice with hot oil until the oil and sweet and sour sauce are completely combined, add the fried fish, and pour the gravy on it Serve. It is jujube red in color, soft, tender and fragrant, sweet yet sour, sour yet slightly salty.

In 1900, Emperor Guangxu of the Qing Dynasty and Empress Dowager Cixi stopped in Kaifeng to escape the Eight-Power Allied Forces. A famous chef in the Kaifeng government office prepared a meal and offered "sweet and sour braised fish". After eating it, Guangxu and the Empress Dowager Cixi praised it repeatedly. Guangxu called it "a delicacy in the ancient capital"; Cixi happily said: "I forgot to return after the meal." There was a couplet written by the eunuch with him: "Where did the fish come from? In ancient Bianliang in the Central Plains?", it was given to Kaifeng Mansion as a token of recognition.

The baked noodles are called "Dragon Beard Noodles". According to "Ru Meng Lu", in the Ming Dynasty, every second day of the second lunar month in Kaifeng, the so-called "dragon raises its head" day, was considered auspicious, and the government and the people would give each other thin noodles, which were called "dragon beard noodles". At first, the noodles were boiled in water. Later, they were continuously improved and fried to make them fluffy and crispy. After absorbing the juice, they were eaten with other dishes, so they were called "baked noodles".

Around 1930, a famous Kaifeng chef first put fried "dragon whisker noodles" on the cooked "sweet and sour braised fish" and created "sweet and sour braised fish with baked noodles". Famous dishes, deeply welcomed by customers. Combining the two into one, you can eat fish and dip noodles in sauce, so it has a unique flavor. Since then, the dish has gradually spread.

Later, when ramen was spread to Kaifeng, people used ramen noodles that were not messy and were as thin as hair, deep-fried and paired with fried fish to make it even more icing on the cake. ?Sweet and sour braised fish? The taste is delicious, and the wonderful thing is that one dish has two tastes. It has the reputation of "eating dragon meat first, then eating dragon beards", which has become an indispensable delicacy at banquets. During the reform and opening up, with the continuous increase in foreign exchanges, carp baked noodles are increasingly being brought to Bian Appreciated by guests.