Obviously, Guangzhou is not a region where noodles are the staple food. Pen ~ fun ~ pavilion www.biquge.info However, Guangzhou people have a soft spot for this bowl of wonton noodles. As a result, the business of "Sanchu Noodle Restaurant" was booming, and many people soon rushed to follow suit. In the early days, wonton noodles were sold by hawkers on their shoulders to attract customers, and soon they were sold in the market.

Wonton noodles originated from Guangzhou, and wonton noodles are not only loved by Hong Kong people, but even many Hong Kong film and television stars have a soft spot for wonton noodles, such as: Chow Yun-fat, Alan Tam, Jackie Chan, Stephen Chow, Luo Jialiang... and many other celebrities, open their personal materials and you will find that their favorites are wonton noodles. Fa Ge said: Because there is no way to work, I went to Canada to shoot Western films, and I went for a few months, I don't know (I don't know) to understand (why) I want to eat Hong Kong's fish ball powder and wonton noodles after going out of the port for a long time." Luo Jialiang said honestly at a filming scene: "I don't know how to cook at all, but I really like to eat wonton noodles, and I eat them five or six times a week."

"If you have money to eat boxed rice, you can't afford to eat wonton noodles." Until today, wonton noodles have returned to their most primitive state - the representative of low-cost meals. But it is unadmittedly that the people of Guangzhou have never been tired of it, let alone can not do without it. If there is a so-called "homesickness", wonton noodles may become a good medicine for the wandering Cantonese people. In a small bowl, drink the soup base made of earth fish, pork bones and shrimp roe, which is fresh and sweet without choking, and the wonton has shrimp and meat that are small and exquisite, and the small handful of silver silk noodles are translucent and tenacious, just like the personality of Guangzhou. If you can enjoy a bowl of wonton noodles at the moment you get off the plane, the feeling of "fighting" has nothing to do with whether you are hungry or not, and it is almost a dependence on going home.

Zhusheng noodles are the traditional noodles of the central part of Guangdong Province, and they are one of the Cantonese snacks in the depths of Lao Guangji. Zhusheng noodles are a type of noodles and wonton skin that are kneaded and mixed in the traditional way, and pressed with Zhusheng (big mao bamboo pole). In the first part of "A Bite of China", the second episode of the noodle feature, the old traditional noodles that earned a place for the southern style noodles.

Guangzhou snacks are famous in all directions, which can be divided into seven categories: omnivorous, including beef offal, pig red soup, beef bone soup, hot and sour melon vegetables, etc.; Desserts, all kinds of red beans

Sand, mung bean paste, as well as glutinous rice and wheat porridge, eight-treasure porridge, sesame paste, almond paste, soup balls, etc., especially for sugar water, double skin milk is the most famous; Noodles, including Zhusheng noodles, wonton noodles, Shahe noodles (can be made into fried noodles or soup powder), pork intestine noodles, sei noodles, etc.; Oilers (fried food), including fried dough sticks, salty pancakes, laughing dates, etc.; Porridge categories, including boat porridge, and the first porridge, conpoy and ginkgo porridge, etc.; Pastries, including radish cake, horseshoe cake, Lunjiao cake, etc.; There are two kinds of zongzi, sweet and salty; The snacks and dim sum in the area of Beijing Road, Shangxiajiu Road, and Baohua Road are more old-fashioned in the style of Guangzhou, and are usually crowded with people in small shops.

Cantonese people usually call themselves "Lao Guang", and their love of food is their characteristic. Guangzhou snacks are characterized by "eating boldly and eating freely". "Bold" is manifested in the bold materials, bold technology, Guangzhou dare to eat anything is already known to everyone, in addition to the manufacturing process of Guangzhou snacks is also very open, the separation of Chinese and Western self-contained, such as beef offal from the Muslim chef, desserts are separated from the Western dessert technology. "Freedom" is that the taste should be comfortable and healthy, so Guangzhou snacks should be elegantly matched, exquisite and tasteful, and the second is that the attitude of eating should be relaxed, which can not only sit and savor, but also pick up a bowl and eat while walking. It is precisely because Guangzhou people love to eat and dare to eat, and have precipitated many food marrow over the years, and have gradually been praised by diners at home and abroad.

Zhusheng noodles were popular in the traditional noodles around Guangzhou as early as the Republic of China, and in the fifties and sixties of the last century, a bowl of Zhusheng noodles was once a kind of food for the people of Guangzhou. Since the late fifties of the last century, after the mechanization of the noodle process, Zhusheng noodles have simply died down [2].

Zhusheng noodles are a traditional noodle dish in the central part of Guangdong Province, and Cantonese people changed their name to "sheng" because of the unlucky sound of "rod". Zhusheng noodles are kneaded and mixed with noodles in the traditional way, and noodles and wonton skin are pressed with Zhusheng that is, Damao bamboo poles. In the first part of "A Bite of China", the second episode of the noodle feature, the old traditional noodles that earned a place for the southern style noodles.

The ingredients include noodles, wonton, and pork bone soup. The seasoning has raw oil, salt, and green onions. Use the traditional method of kneading and mixing dough. The traditional "bamboo lift" pressing surface is selected. Makes noodles. Put in the soup and boil, scoop up, and serve. The noodles are crispy and elastic, full of toughness, and the soup is delicious.

The bamboo pole selected for the bamboo lifting surface is elegant, and it should be thick enough to ensure that it has a relatively large covering surface to replace people's hands. After the master kneades the dough, he puts the dough on the cutting board, then sits on the bamboo pole, kicks and kicks with his feet, and the bamboo pole crushes the dough. After an hour or two, the dough is ready to be kneaded into thin noodles as thin as silver threads. During the rolling process, not a drop of water is added. Usually when mixing noodles, water is not added, and eggs are not added, but duck eggs are used, and the noodles made with duck eggs are refreshing and full of egg flavor.

The boiling time must be under the boiling water, and then quickly break up the noodles, and then immediately scoop them up, cross the cold river, and finally put them into the boiling water and blanch them slightly. When putting noodles, you can add an appropriate amount of soup to the bowl, then put a spoon, put vegetables or wontons and other ingredients on top of the spoon, and finally add the boiled noodles, so that the noodles will not become unpleasant and elastic due to soaking for too long!

Cantonese cuisine, also known as Cantonese cuisine, is one of the eight traditional Chinese cuisines, with a wide range of materials, rare materials, exquisite ingredients, and good at innovating in simulation, and cooking according to diners' preferences. Made with wonton noodles and boiled soup, the wonton has a smooth texture and an elastic mouth, which is intriguing.

"The taste of this kind of thin noodles that Cantonese people like is completely different from that of northern ramen. The bamboo noodles are crisp and elastic, full of toughness. This type of dough is made with duck eggs, and after using the traditional way to make the dough, the most important thing is the strength of the dough. Use bamboo to crush the dough, and use the gravity of the human body to make the dough evenly stressed. The thinned dough can then be used to make noodles and wonton crust, so that the pressed dough has the same toughness.

Paired with a soup made with pork bones, earth fish, and shrimp for more than 3 hours, a bowl of delicious wonton noodles has become a favorite of Lingnan people. Cantonese people call this traditional method of making noodles Zhusheng noodles, and this ancient method of pressing noodles has been used for generations. --Zhusheng noodles depicted in "A Bite of China".