Plain Noodles is also known as smooth noodles, clear soup noodles or "clear soup noodles", the soup is clear and fresh, greasy and refreshing. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 info is a major feature of Yangzhou. The folk habit calls the lunar calendar October as the small yang spring, and the Shanghai Jing Yin language takes ten as the yang spring. In the past, this noodle was sold for ten yuan per bowl, so it was called Yangchun noodles.

Kai onion oil noodles are also known as sea rice scallion oil noodles. Boiled scallion oil and boiled sea rice (known as Kaiyang in Shanghainese) are mixed with boiled noodles. After 1945, there was a stall surnamed Chen in Chenghuang Temple who used the daily method of boiling scallion oil in his hometown in Jiangsu and China to mix noodles. The aroma of green onions is rich and distinctive, and it is very popular and has spread to this day. It is now a special snack of the lakeside dim sum shop.

In Taiwan, the traditional Yangchun noodles are topped with a little chopped green onion and pork. However, in Taiwan's "more than 70 years of the Republic of China", the price of pork soared, and today's Yangchun noodles mostly use cabbage or bean sprouts to replace pork, or use meat noodles instead. Some people like to eat Yangchun noodles with braised eggs, but they need to add NT$5 or more.

Legend has it that in the 27th year of Qianlong, in March of Yangchun, Emperor Qianlong toured south to Huai'an, he avoided the civil and military officials, took Wang Tingzhen around the city, came to a noodle stall and sat down, to get something to eat, after a while, I saw a bowl of noodles on the second end of the stall, the roots were sharp and refreshing, the light sauce noodle soup was clear to the bottom, the soup floated with large and small golden oil flowers and emerald green crushed garlic flowers, and the fragrance came to the nose. After Qianlong ate two bowls in a row, he suddenly asked what is the name of this noodle? Tan Xiaoer said: "Inform the hexagon, Chuzhou dialect, the meaning of "Your Excellency", we didn't name it. "What, how can such a good noodle not have a name? No, no! Qianlong pondered for a moment and said: "Huai'an is an important place for Caoyun, and it pays a lot of taxes to the imperial court every year, and the dedication is very large. ”

It means that Huai'an pays taxes to the imperial court, just like the growth of all things in spring, dying; And like this noodle, from time to time. After hearing this, Wang Tingzhen hurriedly asked someone to bring pen, ink, paper, and inkstone, and asked Qianlong to give the name "Yangchun Noodles" to the imperial pen.

Yangchun noodles, also known as clear soup noodles. Legend has it that Qin Shi Huang unified the degree of weighing and also unified the calendar. October of the summer calendar is the first month. This month is also known as Xiaoyangchun, and at that time, each bowl of noodles sold for ten copper coins. Later, it was used in the incision of Suzhou, and Yangchun is "ten". Another saying comes from "Spring and White Snow", and there is nothing on the face. This snow white white is also nothing, so it became famous.

Yangchun noodles are the characteristics of Suzhou, just like the four King Kong of flatbread, fried dough sticks, soybean milk and rice are closely related to the life of Suzhou people. As the cheapest glossy noodles, it still adheres to the style of Suzhou people, that is, if it is separated, it is the golden mean.

Is there nothing in this spring noodle? Say yes and no, say no. The white noodles, just a few green onions, and some people have the beautiful name "Green Dragon White Tiger Noodles". said that he had, he not only used broth, but also the essence of various objects, revealing a faint fragrance and a mellow freshness; With a reserved nostalgia and a self-appreciating loneliness. It's here that I really feel like I'm home.

The most important thing to make Yangchun noodles is fried scallion oil, the taste of purple onion is fragrant, the taste of fried scallion oil is very strong, and the onion crisp fried golden brown is also very delicious, participate in the wine, mix cold dishes, make fried rice, claypot rice, etc., put in a handful, the taste becomes very special in a flash!

In addition, lard is also a key point for making Yangchun noodles, and lard must be used to ensure the fragrance of scallion oil and noodles. Yangchun noodle soup and white noodles seem tasteless, and the essence of practice is in scallion oil, so if you want to make a bowl of Yangchun noodles, the steps of scallion oil can't be sloppy! The fried scallion oil can also be mixed with cold vegetables and rice, or after the onion crisp is removed, the vegetables are fried with the remaining oil, and the taste is no worse than shrimp oil. Don't worry about the calories of lard, when we eat noodles, a small spoonful of noodles is drizzled, and the taste is quite strong, and this spoonful of scallion oil is actually nothing compared to a piece of chocolate and an ice cream.

Knock the eggs into a bowl and beat well with chopsticks. Put the wok on the fire, heat the peanut oil, pour in the egg mixture and spread the egg skin into egg skins, remove and cut into thin strips. Wash the garlic sprouts and cut them into 3 cm pieces. Add water to the pot and bring to a boil, boil the egg noodles, remove them and put them in a bowl, sprinkle with shredded egg skin and garlic sprouts.

Pour the stock into a wok and bring to a boil, skim off the foam, season with refined salt and monosodium glutamate, and then pour some sesame oil on the noodles.

Che Tsai noodles were presented in the 1950s, when the life and death level of Hong Kong people was low. Refugees from mainland China have flocked to Hong Kong to make ends meet, and street vendors have sprung up on the streets of Hong Kong, selling cooked foods such as curry fish balls and cha tsai noodles. The wooden cart that sells cha boy noodles is filled with a metal "cooking grid" containing soup, noodles and ingredients, so that customers can choose the noodles, ingredients and soup at their own leisure, and they can usually eat a full meal for more than 10 yuan.

As life and death levels improved and hygiene requests progressed, street cooked food vending slowly faded away. Che Tsai noodles have entered tea restaurants and canteens, becoming a dish on the menu, and there are also small shops specializing in Che Tsai noodles, and even some have taken the "high-end" road. The toppings of Che Tsai noodles are also becoming more and more abundant, and there are also a variety of options for noodles and soups. Che Tsai noodles have become a daily low-cost food for Hong Kong people.

Dishes are all chosen by me, you can choose from beef brisket, pork red, pork skin, radish, soy sauce chicken wings and a variety of balls and vegetables, etc., a bowl of delicious car noodles can be said to be all selected by me, plus beef brisket sauce, satay juice or curry sauce, the taste is really assigned by me, many people like the taste of car noodles, a simple bowl of cheap car noodles, it is already very full. The plain base and the accompanying dishes used to be sufficient.

In addition, you can also choose a simple pork chop noodle dish, because the most important secret is how to cook the pork chop with fluffy meat and flavor. Abundant information, cheap prices and delicious taste are the biggest features of Hong Kong's Che Tsai noodles, and if you go to Hong Kong, you must not miss this historical characteristic delicacy.

A famous gourmand in Hong Kong once described eating Che Tsai noodles in the 50s: "If you had ever lived in that time and space, you would have tried at least once trembling and holding a bowl with a slightly worn and cracked rooster bowl, in which there was a bunch of unripe pale yellow thick noodles, a few curry fish balls, a few pieces of pork skin, and a few pieces of braised pork intestines and half a bunch of leeks. You're like a temporary actor who has suddenly become the protagonist in front of the camera, standing there embarrassed - because you basically don't have chopsticks, the boss just asked you if you want to add a piece of radish but you "go away", and the hawker management team and street vendors are chasing and jumping. ”