The history of dry fried rice noodles

1. When did fried noodles come from Friedvermicelli? It is considered as the most distinctive traditional snack in Wenzhou. Raw materials include dry powder, eggs, Chinese cabbage, etc. Whether it's street snacks, food stalls, restaurants or hotels, you can see Friedvermicelli in Wenzhou.

Friedvermicelli is served with milk, seaweed soup, soybean milk and fish ball soup. It is often the choice of many Wenzhou people. This combination is not only suitable for men, women and children, but also dry and not greasy after eating.

In fact, the history of Wenzhou dry fans has been quite long, counting thousands of years, dating back to the early Northern Song Dynasty, when it was a folk dry fan workshop, which was already very famous. Many farmers produce and sell dry powder as their main source of income. In fact, the raw material of dried vermicelli is rice. It used to be ground into gouache, then boiled, steamed, twisted and dried, and finally made into thin, tough and chewy dry powder strips.

Now the production is basically divorced from manual production, and it is all modern production and processing. It can be seen not only all over the country, but also because Wen Shang, who is doing business abroad, has taken dry powder abroad.

2. The Historical Story of Hutou Rice Noodles In the 21st year of Emperor Kangxi of Qing Dynasty (1682), Emperor Michelle Ye of Qing Dynasty decided to celebrate Christmas early on his 29th birthday because he put down the "San Francisco Rebellion".

The trotters sent the news to Anxi, and Li Guangdi and his cousin and uncle Li discussed how to add luster to "Shengping". At that time, the mountains and rivers in Hutou Mountain were high and the forests were dangerous, and there were also many cottage kings. The life of the people is extremely difficult, and there is nothing to congratulate. When Li Guangdi was a child, he was captured by Lin Risheng, king of Yongchun Mao ding cun, and saved by Dehui monk of Dongyue Temple in Anxi County. Before returning home, Li Guangdi studied gouache at Dongyue Temple. At this time, it suddenly occurred to Li Guangdi that the rice noodles made by Tiger Head Spring have a flexible and delicate taste. It is better to make gouache into thick strips, then dry them and take them to North Korea, and then perform them in public. Cousins and uncles all say it's so good, but northerners like to eat dry food, so it's difficult for the court to make watertight soup. It is suggested to bring shredded bamboo shoots and mushrooms to the lake head for frying, which will have a more distinctive taste.

In this way, Li Guangdi turned tiger-headed rice noodles into tributes. He fried shredded pork, shrimps and mushrooms, fried a proper amount of meat and bone soup with rice flour, quickly lifted the pot and poured it into a porcelain plate. It turned out to be a Quanzhou local specialty food for ministers, academicians and heroes in Emperor Kangxi's "Shengping Yan Jia".

3. Heroes in Wenzhou help me .. I have been away from home for many years. I really want to eat Friedvermicelli in my hometown. Boil vermicelli. Wenzhou vermicelli

Powder drying

Wenzhou vermicelli has a history of nearly a thousand years. As early as the early Northern Song Dynasty, the production of dried noodles in our city was quite famous, and some farmers made a living by making dried noodles. The initial process of making dried vermicelli is to grind rice into gouache with a water mill, then burn it until it is half cooked, then steam it in a mortar, and repeatedly pound it with a water reef until it is thoroughly pounded. Therefore, the dough is sticky and tough, and it is as fine as yarn after being pressed out, and it is put on the bamboo weaving to dry. Among them, Shagang in Yongjia and Yubei Village in Longgang in Cangnan regard dry powder processing as a traditional household sideline. Now the dry powder processing adopts modern technology and is made of high-quality rice and mountain spring water. Most dry powder manufacturers in our city have their own beautiful packaging and trademarks, completely getting rid of the previous way of selling all over the street, and now we can see our dry powder products on the shelves of supermarkets. The "Mu" brand dry powder produced by Cangnan Yu Zi Rice Industry Co., Ltd. won the quality award of Zhejiang Agricultural Expo in 2004, which opened up foreign markets.

Characteristics of Wenzhou vermicelli:

Wenzhou dry powder is unique for many reasons. In addition to using first-class white rice as raw material (60 kg per 100 kg of rice), the processing technology is also different from other places, such as changing drying and grinding into water mill, changing steamed powder into boiled powder (making into large powder balls, commonly known as powder fruit, boiling water), and the water quality is good. Dry fresh powder is not directly dried, but cooked with bamboo and tied into paste.

How to eat:

Boiling: Boil the water, add dry powder and cook for 1-2 minutes, then pick it up and put it in a bowl, and then add various seasonings such as broth, oil, salt, soy sauce, shredded pork, shrimp, mushrooms and eggs.

Boiled dried vermicelli with ginger and crab

Ingredients: Eriocheir sinensis, dried vermicelli, chives, ginger, mushrooms, vegetables and chopped green onion.

Practice: Chop the crabs, put the dried vermicelli into the boiling water pot, shred the shallots, and cut the mushrooms into sections. Heat the pan, add oil, add ginger and leek and stir-fry until fragrant. Stir-fry Eriocheir sinensis, add Shao wine and soup, add salt, pepper, monosodium glutamate, dry powder strips and coriander, and roll.

Stir-frying: soak dried vermicelli in warm water for 1-3 minutes, remove and drain, and add seasoning (shredded pork, beef, cowpea, mushrooms, shallots, etc.). ), heat in oil and stir-fry for 1-3 minutes. When eating, you can also put some spices such as pepper or mustard oil to suit the taste of the people who eat it.

There are two kinds of Friedvermicelli.

It is divided into Wenzhou, Friedvermicelli and Pingyang, as well as Yongjia, nanxi river and Friedvermicelli.

Ingredients: half a catty of dry powder, half a catty of shredded Chinese cabbage and 2 eggs.

Ingredients: onion, chopped green onion, carrot, shredded pork, fried vegetables, mushrooms, shredded pork.

Exercise:

(1) Wenzhou vermicelli is dry and thick, so it should be boiled in boiling water until it is half cooked. Pingyang and Yongjia nanxi river are both acceptable, and you can soak them in warm water.

(2) Put the oil in the pan, add the onion, stir fry, add the eggs, shredded pork and mushrooms, stir fry the prepared dried vermicelli quickly, add a little salt, add shredded Chinese cabbage, add monosodium glutamate, a little salt, chopped green onion, fried vegetables, ham sausage and carrots, continue to stir fry, and add yellow wine to enhance the flavor after frying. Take it out of the pot.

Friedvermicelli

Step 1: Boil the water and cook the dried vermicelli, depending on personal preference. Take out and drain.

Step 2: Prepare materials while cooking vermicelli. The ingredients I use today are vegetables, half an onion, eggs, sauced meat and chopped green onion. To be honest, I don't like mushrooms, so I didn't soak them.

Step 3: Scramble eggs, then stir-fry vegetables and onions together, and add a little soy sauce (never put soy sauce, the color is too heavy).

Step 4: Stir-fry the dried vermicelli in the new hot pot, then add the freshly fried ingredients, and then add the chopped green onion and soy sauce meat.

Step 5: add salt, monosodium glutamate, a little sugar, add sesame oil and cook! !

4. How long is the history of Hunan halogen powder? The origin of rice flour is for the convenience of eating.

When the guests come, it is too slow to cook rice; Rice noodles are cooked and easy to cook and carry. Rice noodles used to be considered as "high-grade food", and only festive banquets and special festivals will use "fried rice noodles" to entertain guests.

According to records, the origin of the food "rice noodle" is that when the "Five Chaos" broke out, China people were still eating rice strips when they moved south to Fujian, Zhejiang and Jiangxi, which is today's rice noodle. Therefore, according to historical records, people in the north used to eat noodles and people in the south used rice to make noodles, which is the origin of rice noodles today. Today, the mainland is famous for Jiangxi, Fujian, Guangdong and Guangxi in the south of the Yangtze River. Taiwan Province Province is famous for its Hsinchu rice noodles.

Among them, Jiangxi rice noodles are famous at home and abroad for their unique flavor, Guilin in 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 rich varieties, diverse tastes and complete styles.

As thin as silver thread; There are even hollow rice noodles, such as Italian concentric rice noodles (flour products) and concentric rice noodles (rice products) of XXXXXX Co., Ltd.; There are instant noodles-style instant rice noodles, which can be eaten with boiling water, which is convenient and fast; There are also nutritious rice noodles; Today, rice noodles are more and more popular with people, and more and more people regard it as the staple food for breakfast and supper.

5. What can Wenzhou's intangible cultural heritage eat? Taste the "intangible" food from all over Wenzhou and be a literate Wenzhou foodie! Wenzhou Dengzhan cake is characterized by crisp skin, soft edges, fresh stuffing and unique flavor.

Introduction: The crust of Dengzhan cake is rice slurry soaked with rice and soybeans, and the meat stuffing is fried with shredded radish, pork legs and eggs and fresh pigs. Wenzhou jelly features: the taste is cool and smooth. Introduction: Yellow croaker glue or other fish fat is used as raw material, boiled, dissolved and cooled.

When eating, cut into small pieces with a knife and season with soy sauce, monosodium glutamate, rice vinegar, sesame oil and pepper. Yonggao fish cake features: tender meat, fresh but not fishy, and good toughness. Yonggao Fish Cake is made from fresh wild marine fish in the East China Sea with unique condiments and advanced technology on the basis of inheriting traditional techniques.

Yongjia Yongjia wheat cake features: the food is loose and fragile, refreshing and not sticky. Brief introduction: Sesame cake is a famous snack in Wenzhou, and it is also the staple food of Yongjia people except rice for a long time. The original ingredients of a wheat cake are: half a catty of wheat flour, one egg and one tablespoon of vegetable oil, which are stirred and kneaded into a concave shape and embedded with pickles, fresh meat, boiled shrimp and monosodium glutamate.

Nanxi plain noodle features: fine as silver, white and elastic, crystal clear and smooth, and excellent in taste. Introduction: Nanxi vegetarian noodles look no different from ordinary noodles after being cooked, but its cooking process is unusual. After the vegetarian noodles are made, they must be exposed to the sun for a few days.

At this time, the front yard of the village was covered with white noodles. The sight of flying around is very pleasing to the eye and can be called a scene of Nanxi.

History: Wenzhou people are no strangers to vegetarian noodles. It is produced all over Wenzhou, but as far as its excellent quality is concerned, Yongjia Nanxi Su Noodle is the first one.

Nanxi plain noodles, the finished products are often folded into an "8" shape, literally also called "8". Nanxi vegetarian noodles have a history of 1000 years.

At the end of the Southern Song Dynasty, when Yongjia national hero Chen fought the Yuan Dynasty for three years in the South Cliff of Furong, he used "white paper instead of plain noodles to hang on bamboo poles" to repel the besieged Yuan Army, which became a beautiful talk in ancient and modern times. Nanxi plain is as fine as silver, white and elastic.

Residents along the Yangtze River in Nanxi have always regarded vegetarian noodles as the top grade of food, and often treat guests with vegetarian noodles. In Yongjia rural areas, people used to give gifts when visiting relatives and friends.

When a woman is in confinement, it is inevitable that her grandmother will carry a long basket of plain noodles overlapping into an "8" shape, commonly known as "longevity noodles" for good luck. After successful matchmaking, the matchmaker often goes to the bride's house to drink "plain noodle soup".

The characteristics of three fresh noodles in Yueqing Zhangjiang River are: fresh enough, rich in ingredients, thick enough soup, tough enough noodles and so on. Introduction: Qingjiang Sanxian noodles pay attention to taste, so they are very particular about material selection and processing. In order to ensure the delicious taste of this bowl of noodles, more than three kinds of seafood, such as oysters, clams, shrimps, jumping fish and clams, are generally purchased locally in Qingjiang, and the raw materials are relatively fresh, or they are cooked and sold now.

Sweet cake white elephant features: fragrant, white, sweet, waxy but not sticky, crisp and refreshing. Introduction: sweet cake, a white elephant in Yueqing, commonly known as Banbing, was founded in the late Qing Dynasty by Wang Hongchang, a folk handmade food technician in Baitawang Village, Beibaixiang Town, with a history of one hundred years. Two famous sweet cake are "Gong Ji" and "Gongjiu". It is a famous traditional pastry in Wenzhou, which is made of glutinous rice flour as the main material, sesame, cotton sugar and orange cake as the auxiliary materials, and is steamed.

The characteristics of Dajing Friedvermicelli: fragrant and fragrant, emitting a cordial peasant atmosphere. Introduction: Friedvermicelli is a special snack person in Dajing Town, Yueqing. Everyone likes to eat Friedvermicelli in Yandang Mountain, but Dajing Town has the most authentic taste.

Large iron pots, lard and duck eggs made the famous Dajing Friedvermicelli. Red shrimp, green celery, golden eggs.

Dry powder strips should be fried with enough toughness, lard should completely penetrate into the dry powder strips, and the smells of vegetables, seafood and eggs should be fully mixed together, so that they will be fragrant and fresh, emitting a cordial peasant atmosphere. Lamian Noodles's characteristics are as follows: in fact, the taste is in Lamian Noodles, and the seasoning is just embellishment.

Introduction: It has a history of hundreds of years. Its preparation method is: pour white flour into a basin or board, slowly add water, stir evenly, and then knead repeatedly with both hands until it is thick and dough.

Then cut it into 1 cm width and cover it with a wet towel to prevent it from drying. After about 15 to 20 minutes, lift both ends of it with both hands and shake it while pulling, which can be extended at will.

Some people pull it nearly a meter long, then merge it and refine it into cotton yarn, throw it into the boiling soup, cook it a little, pick it up and add seasoning and accessories, and you can eat it. The highest level of drinking is "half-blooming, slightly drunk".

The highest level of eating noodles is "eat a little full and come back next time". Wencheng dog meat features: good color and flavor, with therapeutic value. Introduction: Chop healthy dog meat into small pieces, add red wine to improve and deodorize, and add seasonings such as angelica, orange cake, black fungus, mushrooms and star anise. Cooking, with good color and taste.

It has the dietotherapy value of "calming five internal organs, nourishing stomach and strengthening yang, benefiting qi and strengthening stomach". Taishun nine-layer cake features: delicious and slightly sweet, refreshing at the entrance. Introduction: Nine-layer cake, also known as nine-layer cake, is made by stacking multiple layers of rice noodles, and the method is the same as that of rice noodles, that is, after steaming one layer of rice noodles, it will not peel off from the bottom of the pot, and then continue to steam another layer until it reaches the required thickness, and so on.

Characteristics of green tofu: clearing heat and detoxifying, it is delicious for heatstroke prevention and cooling in midsummer. The raw material is a small woody shrub called Tofu Chai, which is mostly wild by streams and other places. There are many bamboo pits in the small village not far from Sixi.

Mainly wash the leaves of Tofu Chai, take its juice, dilute it with appropriate amount of water, then add a little cool toothpaste, stir it evenly, cover it, leave it, and add some soup if you like. Taishun ice-breaking features: crisp skin and fresh stuffing, crisp taste, pure quality, oily but not greasy. Introduction: breaking ice is the most distinctive flavor snack in Taishun, and it is a necessary dish for all ages at the banquet of local people.

Every family will buy some old cakes when they hold banquets, entertain guests or make snacks. Women's cakes are crisp and fresh, which makes people never tire of eating them.

The method is to make pancakes with rice paste, add stuffing, roll them into barrels, then spread them out and fry them in a pan. Luo Yang Town Chengguan Huancheng Road, Xu and his wife's mother-in-law's cake shop is more famous.

Pingyang Shunxi yellow rice cake features: fragrant, waxy and smooth.

6. The founding history and founder of Guilin rice noodles. Guilin rice noodles are the "board road" that Guilin people can never talk about.

Recently, with the publication of the book Guilin Rice Noodles, the board road of Guilin rice noodles has also become lively on the Internet. Some netizens selected the most popular Guilin rice noodle shop online. The first one is the "Old Dongjiang" rice noodle shop located at the eastern end of Long Yin Bridge at the northern end of Shijiayuan Road.

The geographical position of "Old Dongjiang" is not superior. It is not in a crowded downtown area, nor in a big community with many tall buildings, but at a traffic point at a T-junction. Without the existence of the authentic Guilin rice noodle shop "Old Dongjiang", the traffic and people here will not stay easily. During the period from morning to lunch, diners have to wait in line for ten or twenty minutes if they want to eat a bowl of rice noodles in Laodongjiang, unlike other rice noodle shops, they can eat at any time.

Why is the rice noodles of "Old Dongjiang" so attractive to diners? The author can't understand in a few words. The best way to find out is to come here to eat a bowl of old Dongjiang rice noodles in person.

I also said "old Dongjiang" and "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 some discrepancies with the facts, so I'd like to correct them here. Mr. Tang Wanfu, the founder of "Red Nose" rice noodle, is from Hunan. According to himself, when he was young, he joined the Red Army in Hunan, and later he was defeated and left for Guilin. After I arrived in Guilin, I married a Lingchuan girl and settled in Guilin from then on. Tang Wanfu is a good cook, with both red and white cases. For decades, he has been living in the catering industry.

After liberation, Tang Wanfu did not have a fixed occupation, but worked as a temporary chef in several units. In his spare time, he also grows vegetables in the open space beside Ningyuan River to support his life. His wife worked in Guilin catering service company until she retired. Tang Wanfu has four sons, two daughters and six people. They are the eldest son Tang (female), the second son Tang Zaiyue (son), the third son Tang Yusheng (son), the fourth son Tang Taisheng (son), the fifth son Tang Yousheng (son) and the sixth son Tang (female). The eldest daughter, Tang, went to work in Yangquan, Shanxi after graduating from technical secondary school, and was transferred back to Guangxi in the 1970s. From the second child to the fourth child, they have been in Guilin. Before the reform and opening up, they also worked in different units. After the reform and opening up, the catering industry opened to the private sector. Tang Wanfu led four sons into the market to sell rice noodles. In just a few years, red nose rice noodles have spread all over Guilin and extended to Nanning, Liuzhou and other places, and their popularity has greatly increased. All shall be well, jack shall have Jill. With the death of the old red nose, the four "little red noses" are getting old (not long ago, the old four Tang Taisheng also died). Nowadays, the reputation of red nose rice noodles is not as good as before. Tang Wanfu's youngest daughter, Tang, was disabled since childhood, with inconvenient hands and feet and unclear speech. So, she didn't go to school and she didn't have the ability to work. After marriage, she lived with her husband.