Yongzhou Rice Noodles Originates in Qiyang Civilization Village, Also Known as Yongzhou Civilization Rice Noodles
It is the taste of a place, full of the local profound human spirit and local flavor.
It exudes a rich earthy fragrance, just like an aged wine, always making people reminisce and yearn for it.
It is the cell of ancestors living, the bloodroot of culinary culture, containing a wealth of local culture and folk wisdom.
It is far away from home, but cannot forget Yongzhou, full of childhood memories and homesickness.
It is Yongzhou Rice Noodles, a historical and cultural symbol, lasting for thousands of years, bringing its unique flavor and has become a landmark of Yongzhou's culinary culture – Yongzhou Flavor.
Yongzhou Rice Noodles Historical Origin
The origin and birthplace of rice noodles are debated academically, but it is generally recognized that rice noodles originated before the Northern and Southern Dynasties, possibly dating back more than 1500 years. Through historical research, Jia Sixiang's 'The Essential Techniques of the People' records 'Zhan', also known as 'Jumbled Grain', and describes the method: 'Use sorghum, rice, wrap in silk brocade, mix with rice flakes, add honey and water; thickness and thinness, let it into a bamboo scoop, at the bottom. First test, do not down, and then add water and honey, use a bamboo scoop to hold one pint, the next segment, cut a hole. The bamboo scoop in the middle drain five pints, in the cauldron boil, with lard and fat. One third of the cauldron is cooked. 'The word 'fat oil' cooked refers to the prototype of modern wet rice noodles.
According to relevant records, Yongzhou Rice Noodles originated in Qiyang County, also known as 'Yongzhou Civilization Rice Noodles'. The Qiyang County Chronicle introduces that Civilization Rice Noodles became famous in the late Ming Dynasty, and in the late Ming and early Qing Dynasties, there were noodle shops with 'Civilization Rice Noodles' on their signs. After the Ming and Qing Dynasties, Yongzhou Civilization Rice Noodles were widely circulated. According to 'Yongzhou District Chronicle', 'These noodle shops were not only widespread in the towns and townships, but also in Hunan's major cities, as well as Wuhan, Nanjing, Guilin, Taipei, and some even hung signs saying 'Genuine Civilization Rice Noodles' to show the quality of their noodles. '
Yongzhou Rice Noodles have a long history of circulation in this region, during the Qing and Ming Dynasties, noodle shops with zero-ling and Qiyang counties and townships were widespread, the production method and taste were loved by the people. The earliest famous soup maker Wang Guisheng recalled in the early Republic of China, there were many noodle shops on Zero-ling street, the most famous are soup noodles and cold mixed noodles. Ningyuan, Dao County, Jiangyong and Jiangyong counties all had flourishing noodle businesses with unique local characteristics. Xie Dehui, a Ningyuan-born master chef, introduced, 'Ningyuan Water Noodles' was already famous in the world. The traditional craftsmanship of making noodles adopted a double fermentation method, which made Ningyuan Water Noodles different in taste. Coupled with fine noodles and fragrant soup, a bowl of smooth and refreshing Ningyuan Water Noodles was a delight. '
Since the founding of New China, Yongzhou Rice Noodles have been a staple food sold in breakfast shops, both public and private. After the merger, individual breakfast shops were cancelled, and only a few state-run breakfast shops remained in each county seat, but they still preserved noodle businesses. According to 'Yongzhou District Commerce Chronicle', 'In 1971, there were 52 shops in the county seat (excluding Qiyang) producing noodles, 19 of which produced noodles and 45 of which operated noodle businesses. Ningyuan and Jiangyong counties respectively preserved two or three manual wood-made noodle presses, and other counties used electric single-machine noodle presses'. In the early 1980s, the noodle industry gradually entered a prosperous period. The Chronicle introduced 'State-owned, collective and individual breakfast shops all sell noodles, and professional noodle producers emerged, noodles were concentrated produced and delivered to stores, and breakfast shops sell noodles from morning to night'. During this period, Yongzhou Rice Noodles had new changes in varieties and flavors. In the 1980s, Wang Guisheng, a chef from Zero-ling, produced 'West Gate Cold Noodles', which quickly became a famous noodle brand in Yongzhou because of its unique flavor. At the same time, noodle processing has made considerable progress, some professional noodle workshops began to appear, and mechanical noodle processing factories were established in the early 1990s, forming a certain scale of production.
Yongzhou Rice Noodles
Soup NoodlesA primitive and ancient cooking method, with delicious soup and soft, chewy rice noodles. For example, eating fish noodles, divided into three steps, first eat fish, then eat noodles, and finally drink soup. After finishing the fish, the noodles have been soaking in fish broth for a period of time, the fish broth has penetrated into the noodles, making the noodles are delicious, smooth and tender, and delicate. Finally drink soup, endless aftertaste. '
Braised Rice NoodlesThe ingredients and method of braised noodles are basically the same as cold noodles, but the broth used in braised noodles is made by simmering 20 kinds of Chinese medicinal herbs and seasonings, beef and dried meat are paired with noodles, which is distinctive, when eating, with a little vinegar, the sour, spicy and other flavors merge together, very delicious and lasting, with lingering aroma, local flavor. It's best to taste the base, as it contains a medicinal formula, a mouthful of chopsticks, the aroma is fragrant, the taste of medicine accompanies the aroma of noodles. '
Fried Rice NoodlesThe main types of fried noodles are silver pommel meat thread fried noodles, colorful fried noodles, zha cai meat thread and seasonal vegetables fried noodles. Yongzhou fried noodles are representative of silver pommel meat thread fried noodles, the beef is cut into fine threads, green bean sprouts are picked off their heads and tails, and mixed with noodles to stir-fry quickly with spices on the table, the noodles are light yellow, the silver pommel is white and bright, fragrant and tender, with beer, a feeling of comfort. '
Cold Mixed Noodles
