Henan Jiaxian Dumpling Noodles began in the Han and Tang Dynasties, flourished in the Ming and Qing Dynasties, and is a traditional flavor noodle dish with exquisite materials and unique characteristics, referred to as Jiaxian Dumpling. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 Info Baked Noodles is a common noodle dish in the Northwest, which is pressed using the "lever principle".

饸he, 饹le. Dumpling, is to use the dumpling bed to roll the good dough into round long noodles, directly into the pot of boiling water to cook, at the beginning of the buckwheat noodles as the fabric, with cooked mutton, green onion and fennel, pepper, pepper, angelica, American ginseng, longan, red dates, wolfberry, wheat Dong and other boiled mutton broth, boiled on a day's broth, not only to remove the mutton's gas, but also to reduce the mutton's fire is very nourishing, eat fragrant but not greasy, the taste is delicious. At the end of the Qing Dynasty, wheat noodles were used instead of soba noodles, which tasted more nutritious. In particular, condiments such as chili oil with umami and delicious flavor are even more unique, with good color, fragrance and taste.

At the end of the twentieth century, with the progress of people's life and death, the manufacture of Jiaxian dumplings has also changed from the cumbersome manufacturing method of the past thousand years to mechanical manufacturing, and the condiments are more and more abundant, and more than ten kinds of traditional Chinese medicine condiments such as angelica, American ginseng, longan, red dates, wolfberry, and wheat winter have been added to the root of the original materials, and the ancestral ingredients and secret recipes have the effect of warming the stomach and removing cold, nourishing yin and aphrodisiac health care and disease prevention, and beautifying and nourishing the skin.

The book "Chinese Flavor Diet" called Jiaxian Dumpling "soothing the spleen and stomach, and maintaining the treasure of health". In the area of Longdong, Gansu Province (Qingyang), dumpling noodles are also called bed noodles, which are used to entertain guests during red and white ceremonies, and are very welcome. It is said that the noodles have a very long history.

In view of the selection of mutton and big bones is from the goat meat raised by farmers in Jiaxian County, Henan Province, the deliciousness of its soup is incomparable, the mutton soup contains angelica, American ginseng, longan, red dates, wolfberry, wheat Dong and other dozens of natural supplements, often eat mutton soup has the effect of replenishing cold, moistening the heart and lungs, strengthening muscles and bones, tonifying the kidneys and strengthening the body, beauty and beauty, and the iron, calcium, higher than pork and beef. Therefore, eating mutton is the most beneficial for people with lung diseases, anemia, long-term illness and frailty, and malnutrition. In the area of Qingyang, Gansu Province, soup is made with big meat. Serve with some side dishes. Good appetite.

Dumpling noodles, known as "river drain" in ancient times, also known as "live", legend, during the Kangxi period of the Qing Dynasty, the Kangxi Emperor pointed to a special person to stop the statistical reporting of national flavor snacks, and "river drain" was also reported as one of the reports. One day, when Kangxi was looking for a famous food, he saw the "river drain", which attracted attention because of his obedient name, and ordered someone to cook it. After eating, I was full of praise for its common flavor. However, because the homonym of the name "river drain" is not in harmony with the management of the river, I was unhappy, so I changed the "river drain" to "dumpling".

The dumplings are soft and smooth to eat, and they are appetizing. This kind of easy to digest, low price and affordable, men, women and children like the best pasta, inside and outside the province, far and near. It is understood that in 1998, the American "Chinese Business Times" published an article "Jiaxian Dumpling Pretty New York" praising China's Jiaxian Dumpling Noodles.

The definition of "饸饹" is explained as: "A food made from soba noodles in the north, see 'river drain'." And the explanation of the river drain is: "That is, the dumpling, a kind of pasta in the north." Wang Zhen's "Book of Agriculture-Buckwheat": "After the northern mountains, there are many kinds of counties, and the skin and husk are removed, and the flour is ground for flour...... Or make soup cakes, called river drains. Wang Zhen was an agronomist in the Yuan Dynasty, and there is another sentence in his agricultural treatise "Agricultural Book - Buckwheat", which is not mentioned in "Cihai": "For long food, smooth as powder." ”

In other words, the dumplings were the "river drains" of the past, with a smooth and thin appearance like powder, and at that time they were a kind of food made and eaten by the families themselves, just like the noodles made at home today. So, when did the golden steel dumpling noodles come from? According to the records in the Jiaxian County Chronicle, it is rumored that Jingang Dumpling Noodles was introduced from Shaanxi in the early Ming Dynasty. At first, soba noodles were used as the main ingredient, and the mutton soup was boiled with cooked mutton and chopped green onions. At that time, the residents used a tool called the Dumpling Bed to "make their own food".

At the end of the Qing Dynasty, wheat noodles were used instead of soba noodles, which tasted more nutritious. There are many interesting records of Jingang dumpling noodles. At the beginning of the sixteenth year of Chongzhen (1643 AD), Sun Chuanting, the governor of the three sides of the Ming Dynasty, went out of Tongguan and came to Henan to fight against Li Zicheng's righteous army. It is rumored that in order to enrich the taste of the generals and soldiers of Guanzhong, he sent a message to the three armies, each army can carry 20 birch dumpling machines.

In October of this year, the Ming army and the righteous army met in the martial arts field in the southeast of Jiacheng, and the righteous army feintmed. The Ming army pursued and killed the righteous army for 15 miles, to the east mound head of Jiacheng, the persimmon garden around the blue river bank of Lizhuang, the righteous army with the strategy of "coercing it, taking it with the enemy", abandoning gold and silver, carrying more weight than the road, and winning. Sun Chuanting's tribe spent a lot of money, so they had to break through the siege and flee westward, and dozens of birch dumpling machines were obtained by the people of Li Zhuang and the rebels in Jiadi. The righteous army obtained eight Taiwan, and the people of Li Zhuang changed "gang" to "steel" in memory of the righteous army's King Kong body, and the beautiful name was "Jingang Dumpling".

The exquisite dumpling noodle manufacturing equipment suddenly made the people overjoyed, and for a while, the street side pavilion alley, the "golden steel dumpling" beckoning flag (that is, the ancient hotel signboard) fluttered in the wind. Since then, the manufacturing of dumpling noodles has been further advanced. Another theory is that during the Tang Dynasty, Jiaxian County once had Jingang dumpling noodles, which had an indissoluble relationship with Han Yu, the head of the eight families of the Tang and Song dynasties.

Ming Zhang Juzheng's "Mr. Changli's Collected Works" in the book "Greeting the Buddha's Bones" has a passage from Han Yu: During the Yuanhe period, since Cai slaughtered the thief, he ate the Jiahe River on the way. This refers to the fact that in the ninth year of Tang Xianzong Yuanhe (814 AD), Caizhou (now Shangcai, Henan) assassinated Wu Yuanji against Tang and supported the army to stand on his own. Han Yu quelled the rebellion with the army and captured Wu Yuanji alive, which is known as the "Battle of Huai" in history.

In the winter of the thirteenth year of Yuanhe (818 AD). Tang Jun left Cai and went to the west of Jiaxian County to eat Jingang dumpling noodles. It can be inferred from this that the "Golden Steel Dumpling" noodles have a history of at least 1,200 years. In Pingdingshan, Jiaxian Jingang dumpling noodles once became a staple food for the public. Most of them opened stores with the surname Li. At the end of the last century, with the progress of people's life and death, the condiments of Jingang dumplings became more and more abundant, and more than ten kinds of traditional Chinese medicine condiments such as cinnamon, wolfberry, fine pungent and wheat dong were added to the root of the original materials, which were more effective in warming the stomach and cold, nourishing yin and aphrodisiac.

In the past, it was "soil processing", and after improvement, it can be used with a small and exquisite handmade mechanical dough sheeter, the kind made in Shanxi, a hundred yuan, and many central governments in the northwest region can buy it.

The noodles should be done well, in two steps. One is to mix noodles, and the other is to mix soup. Let's start with "noodles".

When mixing noodles, you must mix white noodles and buckwheat noodles, so that the noodles are authentic. Of course, it can also be made with pure white flour. Buckwheat noodles must go to the supermarket to buy Qingyang Huanxian County, where the buckwheat noodles are the best buckwheat noodles in China, and it can be regarded as a favor for the people in the old area, please. The ratio of buckwheat noodles to white noodles is generally one to three, and buckwheat is one to white. It can also be one-to-one, in half. There are too many buckwheat noodles, and the noodles are easy to form knots, so you need to be careful.