If the Five Dynasties period showed signs of dietary reform, then in the Northern Song Dynasty, the great development of diet may be an inevitability. Pen? Interesting? Pavilion wWw. ｂiquge。 ｉｎfo

This has to be said to return to the basic national policy of the Northern Song Dynasty to promote literature and suppress martial arts. The fact that literati have supreme legal status is really a mixed blessing.

The literati were thoughtful, ambitious, capable, and innovative, and a large number of such newcomers really emerged in the Northern Song Dynasty. The explosion of the number of elites was destined for the rapid socio-economic and cultural development of the Northern Song Dynasty.

In the same way, the suppression of the warriors also led to the weakness of the military strength of the Northern Song Dynasty, which is the bias in the policy of governing the country, under such a cultural background and social ideology, no one has come forward to establish a new idea of "balance and harmony", which is really a pity and a pity now.

The highest-ranking bigwigs among the literati were busy proving the legitimacy of the old Zhao Emperor as the Son of Heaven, creating a stinking and hard foundation for science like a stepping stone in a thatched house, and wasting a lot of time and money in later generations to break the four olds.

The literati, who are relatively not so high-status, are not qualified to get involved in science with those old guys, so they are in love with the mountains and rivers, so they have come up with so many popular poems and songs, and the children of later generations can't memorize I don't know how many boards.

The more you feel that you are a literate person, the more you can't be idle, you will be tired and aesthetically tired when you are bored, and it is also a pastime to drink and eat something delicious when you are bored.

Anyway, the Northern Song Dynasty was rich in products, and there was at least no shortage of food, and the sheep and pig farmers began to make a fortune.

So I think Su Dongpo, a big foodie who can eat and cook, has appeared, and he is not the only one who has appeared, but his light is too strong, covering up some other snacks whose wrists are not as big as his.

Some people have discovered how to separate better soy sauce from soybean paste, and some people have found a way to squeeze the seeds of plants with a high oil content to remove the vegetable oil.

The popularization of vegetable oil, even if viewed on a global scale, is a huge revolution in human food culture.

In the past, people could not afford to eat animal oil, which was produced in limited quantities, but later cheaper vegetable oil came, and when people ate the food made by the oil cooking method, they quickly got tired of the monotonous way of preparing food with the same white water steaming.

When noodles are paired with stir-fried or fried meat or vegetable tofu, and then poured with miso or braised soup, the soup cake with a clear soup gives new life to the original clear soup.

There are countless restaurants and restaurants in Tokyo, and if you count the snack vendors who set up stalls in the morning and night markets, and the footmen who roam the streets and alleys carrying their burdens for retail, the number of soup cakes or similar soup cakes is the largest.

It's no exaggeration to say that as long as it's not the middle of the night, as long as you walk out of the door in Tokyo, there will be a shop or vendor selling soup cakes within 100 steps.

Probably because the simple food of soup cakes is so convenient, there are noodles and soups, and later there are marinades, vegetables, oil and water, and it is inevitable to become the most popular fast food.

Although the emergence of beef noodles in Suiyuan did not jump out of the main characteristics of soup cakes, from the perspective of food development and evolution, beef noodles are leapfrogging compared with previous soup cakes in terms of production and taste.

The previous soup cakes were all obtained by cutting the dough, although the knife cutting method can also make the soup cakes with a style and a fine, long and short, but no one thought that the noodles can also be made by pulling the dough to make a similar effect, and even in the taste, because this special production method makes the noodles have stronger toughness.

Since ancient times, Chinese people have paid attention to the fact that noodles should be long and thin, taking the meaning of "longevity", and ramen is secretly echoing this little superstition of the ancients and giving food the psychology of expressing good wishes.

An excellent ramen chef, pulling out a bowl of ramen, is able to make only one long and thin noodle in the whole bowl through his own superb technique.

This kind of ramen technique, which gradually appeared in the middle and late Qing Dynasty, was brought to the Northern Song Dynasty by Yang Huairen seven or eight hundred years in advance, and it couldn't help but become less popular with the garden beef noodles.

There is a saying in the noodle industry that the key to whether a bowl of noodles is good or not is that spoonful of soup. The soup of Suiyuan beef noodles is the key to its deliciousness.

The complex brewing process and the variety of ingredients are the secret ingredients that make a bowl of ramen delicious until the beginning of the 20th century.

When the most delicious soup cake shop in the Northern Song Dynasty had just begun to add marinade and miso soup to the noodle soup, the soup of Suiyuan beef noodles had already been boiled with compound spices, and the gap was self-evident.

On the other hand, the initial market positioning of Suiyuan beef noodles has invisibly overwhelmed other similar products such as soup cakes.

Before beef noodles were popular, high-end soup cakes were paired with mutton, mid-range ones were paired with pork, and low-end ones didn't even have meat, because of the popular characteristics of soup cakes and the high price of beef in the Northern Song Dynasty, no one thought of using beef to match an ordinary bowl of noodles.

When Suiyuan beef noodles first appeared, there were also many peers and competitors who were not optimistic about the prospects of beef noodles, and the price of a bowl of fifty wen was basically the income of the people at the bottom for two days, and they could not afford to eat it, and the high-income groups disdained to use a bowl of noodles to make a meal in their eyes.

If you change to another food, this idea does make sense, but for beef noodles, it is Yang Huairen's initial market positioning of this high-end product that makes people curious and fresh about the high-priced bowl of noodles.

Whether it is a new product or a new food, if it wants to be famous, advanced marketing methods will naturally play a role in the first shot, but to make it continue to be popular and become a phenomenal existence, the key is their own quality, which must stand the test of time.

Originally, the geographical location of Suiyuan was not a good place for engaging in the catering industry, and compared with Bianshui Street and East and West Cities in the inner city, the flow of people was obviously insufficient.

But the popularity of beef noodles once again confirms the truth that "the aroma of wine is not afraid of deep alleys". Suiyuan is adjacent to the two highest institutions of learning in the Great Song Dynasty, Taixue and Guozijian, in the south, and the famous Fengyue Land in the outer city in the north, which has become an indispensable help in the rapid popularity of beef noodles.