The Warmth of Everyday Life in Longshan: A 'Noodle' Commitment
Original Title: Four Bowls of Noodles in Longshan Valley Can Comfort Lonely Travel
Da Cuo Tan Noodle
Longshan Town Clear Soup Noodle
Big Meat Noodle
Jiangluo Stick Noodle
For Gansu people, noodles best reflect the happiness of life, and the sentiments contained in them are the most able to bring people closer together. Unfamiliar and never met strangers, from a regional noodle, can chat with no deep insight can also chat happily, lively and vivid.
Some say it's best not to take your loved ones out to eat with you when you eat your favorite things, because once they don't like it, food becomes hidden pain. And the four noodles I recommend, traveling east and west, when wandering across the Longshan Plateau, can comfort lonely long-distance travel.
Hui'an Jiangluo Stick Noodle
Jiangluo is a prosperous town in the northwest of Longnan, Lintou County, at the intersection of National Highway 316 and Provincial Highway 205 with the Jiangwu Highway. Jiangluo Town has a bowl of noodles with sentimental meaning, which is fragrant and still lingering in the memory of taste buds.
When you come to 'Old Shop Stick Noodle Shop', find a seat and settle in, waiting for the noodles to come up. Boss Li Fuqiang will casually go to the kitchen to observe, from the window of the rice delivery window, he will use a long ribbon-shaped dough, on the cutting board 'pat' a crisp sound, then he will repeatedly stretch his arms in front of his chest, instantly, a kind of 'two fine' noodle like beef noodles turns into a cluster of silver snakes, when he moved his hand, these noodles float in the air, and then thrown into the boiling pot of soup.
Inside the large pot, it's not beef noodles rolling around, but clear soup, he used a large spoon to curl up noodles, then fished out a large ceramic bowl.
The next process was taken over by his wife, Wen Xuxi Ping, she used a large bamboo basket filled with tofu cubes to scoop up a little, the golden and translucent tofu cubes would be spread on the noodles. Then it's the delicate process of seasoning, her fingers delicately moved a small spoon, picking up and sprinkling on the dish, you could see green scallion, white garlic sauce, brown soup, red oil, black vinegar and white salt, all falling into the bowl, the noodles immediately became colorful and beautiful.
She smiled happily and brought this 'Stick Noodle' to the reporter. Look, smell and observe carefully. The beauty of noodles lies in its super plasticity, in its endless change, or steaming, or boiling, or frying, or kneading, or pulling, or cutting, full of all kinds of magical experiences, and eating Stick Noodle, you experience the noodles' countless folds and moisturizing forms, which are brimming in the mouth, with the fragrant aroma of high-mountain wheat flour, plus the fried golden tofu with juice, layered fragrance, creates a beautiful effect, it's hard not to be fragrant!
Stick Noodle has been inherited for five generations in Li's home, with more than 100 years of time.
It seems that to eat authentic Stick Noodle, you have to start from Longnan!
White Silver Big Meat Noodle
When you go to Bai Yin, local friends will invite you to eat 'Big Meat Noodle'
At 'Xiang Rong Noodle Shop', you can see the chef pulling noodles from the rice delivery window according to the customer's 'thin, three thin, two thin' noodle shape requirements, this shows that Bai Yin's Big Meat Noodle has borrowed from the method of Lanzhou Beef Noodle, not like other province's Big Meat Noodle, which is cut by hand, just like the size of Big Meat Noodle is not one, seven thin, three fat, perfect.
The meat sauce is fragrant, locking the taste buds, you can pick up a spoonful to carefully taste, it should be made by hand, the size is not one, seven thin, three fat, perfect.
The meat sauce is not allowed to put garlic sprouts, but scallions, which can effectively remove the stench of pork, and also enhance the freshness of the soup.
Local friends say that the origin of White Silver Big Meat Noodle is earliest attributed to the canteens or Baiyin district state-owned canteens of large enterprises such as White Silver Company in the 70s, the canteen chefs borrowed the method of making Lanzhou Beef Noodle, creatively invented White Silver Big Meat Noodle, they adopted the method of making beef noodles by pulling beef noodles, adopted chicken and pork bone soup to cook, and used leftover pork mince from buns and dumplings to make sauce, plus scallions and coriander as condiments, plus bright red oil chili, a bowl of fragrant and hot Chicken Noodle was thus made.
This culinary inspiration scattered and spread, ultimately appearing in some favorite by local people in Baiyin Street, and now, the chef smiled mysteriously: 'It must be in the 80s, that shop is our family's!'
Write/Photo by Lan Zhou Morning News Reporter Liu Xiaoluo
Source: Lan Zhou Morning News
Source: Lan Zhou Morning News
Statement: This text has indicated the source of the translation, if there is any infringement, please contact us to delete! Contact email: [email protected]
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