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A Chinese restaurant in Chinatown is not large, more than 40 square meters, only five or six tables are set, there are few customers, and the boss sits there bored and yawns, not caring about the business at all.

When Li Yaoyang came in, he found a fat man sitting by the window, he was eating a bowl of ramen, he was sweating, eating everywhere, the table was full of noodle soup and vegetable leaves, and he didn't know if it was a leak or deliberate.

shouted at the boss:

"Have a bowl of Yangchun noodles, add 2 more sides, and a few more cuts of beef."

"Come on, it's good right away, just sit ~~~"

The boss was excited, and beckoned him to sit casually with a smile, and went into the back kitchen to get busy.

Opposite the fat man, he found a burlap and wiped half of his table clean.

The fat man didn't look up, snoring and sucking on the noodles, and his head was sweating from the heat.

looked up at Li Yaoyang, and said vaguely:

"I love Yangchun noodles the most, what about you?"

"I'm okay too."

"Hehe, do you know why it's called Yangchun noodles?"

"Of course, it was first called 'clear soup light', because the clear soup is watery and does not have any toppings, hence the name.

The name was indecent after all, and the lip gloss was not good, so a literati patted their heads and came up with this elegant and storytelling name. ”

The fat man laughed and said:

"I really know, I heard my father say that in the early years, Yangchun noodles were 10 copper coins per bowl.

In the south of the Yangtze River, in October of the lunar calendar, it is also called 'Xiaoyangchun', so this 'Yangchun' refers to the noodles of 10 coins.

In addition, on the red soup noodles, a little green onion, it seems to have a sunny and spring artistic conception, so it quickly sounded. ”

Li Yaoyang said:

"I have a different version of the story, according to legend, in the 27th year of Qianlong, in March, Emperor Qianlong went south to Huai'an.

He deliberately avoided the civil and military officials and took Wang Tingzhen around the city.

They came to a noodle stall and sat down, ready to get something to eat.

After a while, the guy brought a bowl of noodles, only to see that the roots of this noodle are sharp and refreshing, the light sauce noodle soup is crystal clear, and the soup is floating with large and small golden oil flowers and emerald green crushed garlic flowers, and the fragrance is coming to the nose.

Qianlong ate two bowls in a row, and felt very delicious. So he asked the man what his name was.

The man replied - Your Excellency, we didn't name it.

How can such delicious noodles not have a name?

After thinking for a while, Qianlong said - Huai'an is an important place for Caoyun, and it pays a lot of taxes to the imperial court every year and makes a great contribution

It's March of Yangchun, so let's call this noodle 'Yangchun Noodle'.

It means that Huai'an pays taxes to the imperial court, just like the growth of all things in spring, full of vitality;

And like this noodle, it goes on and on.

After hearing this, Wang Tingzhen hurriedly asked someone to bring pen, ink, paper, and inkstone, and asked Qianlong to give the name 'Yangchun Noodles'. ”

The fat man was stunned:

"Your story is pretty solid."

"I think so, too, but I guess it's fake."

"Why do you say that?"

"Yangchun noodles have a long history, and they are the most grassroots noodles, and they are very popular.

Zhao Chong, a famous lyricist in the Song Dynasty, wrote a poem "Love Embroidery" to praise it——

The river smoke is like fog and water. Early plum blossoms, partial occupancy of shallow clear. Leaning on the green bamboo, the cold is weak, and I want to Xiaoxiang, the slanting sun and twilight clouds. A few times I dreamed of breaking the spring face, asking a hundred flowers, and still a few dusts. Take advantage of the moonlit night and the frost and wind to make an appointment with Cailuan and carry the jade sheng. ”

The fat man scratches his head:

"Damn, pretending to be B didn't work out."

Li Yaoyang laughed:

"Co-author, you just pretended to be B with me?"

"Or do you think I know? Damn, I just like to eat. ”

The fat man admits it very freely, and it's a little cute when he looks at it this way.

Speaking of Yangchun noodles, many people have a soft spot for it, and take it as the taste of their hometown in their hearts, especially the wanderer, who eats this bowl of noodles and gets closer to his hometown.

According to research, the first noodles sold in the store were Yangchun noodles, which were bare and nothing.

If you want to eat noodles with toppings such as kidney flower, long fish, and pork liver, you need to bring your own.

Later, the Yangchun noodles in the Yangtze River Delta area were mostly machine-made noodles, especially high-gluten noodles.

Generally speaking, the noodles of Yangchun noodles are dry and wet;

Judging from the form of noodles, there are more wide noodles, thin noodles, dragon whisker noodles, etc.;

From the point of view of soup stock, there is also the difference between dry mix, red soup, stock stock, etc.

Simple Yangchun noodles, lard is the soul of noodles, with the next year's black pork net oil, with local chives, slowly boiled, called 'white snow oil'.

I've also seen the ingenious use of chicken fat underneath, and it feels good.

The oil used for the plain noodles is mostly small grinding sesame oil, Zhenjiang people like 'floating jade' sesame oil, and there are also handmade rapeseed oils below, and the soup stock is also boiled with vegetarian Bazhen, and the noodle bowl is wafting with the strong fragrance that arouses people's appetite.

If you want to make a good bowl of Yangchun noodles, it is actually not difficult.

Li Yaoyang prefers the kind of noodles that are tight and not loose, and they are firm and smooth in the mouth.

And to do this, you have to pay attention to the fire and water below.

First of all, the fire head of the noodles should be large, so that the noodles can be boiled quickly, and if they are slow, the noodles will absorb water and loosen their bones.

For this purpose, it is better to choose dragon beard noodles or thin noodles.

It is best to spread out the wet noodles rolled on the same day two hours in advance, and dry them slightly to reduce the moisture of the wet noodles before the pot can be cooked.

The larger the pot and the more water, the shorter the time it takes for the noodles to boil;

The shorter the noodles are in the water, the less water they absorb, and the tighter they are and the smoother they are in the mouth.

Specifically, the water at the bottom of the hot pot is bubbling, and the water temperature reaches around 80°C, and the noodles can be put into the pot at this moment.

After the noodles are put into the pot, you need to use long chopsticks to gently cut the noodles so that the noodles are evenly and neatly dispersed in the water;

If you add a little salt to the water in the noodle pot, it can accelerate the heat transfer of the water, make the noodle pot run faster, and have the advantage of making the boiling water not boil out of the pot.

If you only use soy sauce and MSG as a seasoning, it is the easiest and quickest way, and add a little oil and green onion or garlic to make a meal.

Families make it simpler by themselves, and use the soup of cooked meat vegetables as the base to prepare the soup stock, commonly known as 'Lao Noodles', which is a red noodle soup.

Pay attention to a point, seasoning needs a variety of seasonings to boil, light soy sauce, dark soy sauce, shrimp soy sauce or oil, salt, sugar, edible oil, green onion, ginger and garlic, etc., after boiling, let it bubble and collect reserves.

Nowadays, people are diligent and thrifty, and they use more footing ingredients to boil broth, such as eel bones, chicken shells, duck shells, large fish scales, and broken pork bones.

When boiling, wash and soak for 2 hours, then boil over high heat, skim off the foam, remove the floating, pick up and wash it and then put it into the pot, add green onions, ginger and garlic, sugar, cooking wine, star anise, cinnamon, grass fruit, etc., drop a little white vinegar, add some white pepper, boil and stew into white soup over medium heat, and set aside after static precipitation.

Later, the clear soup of the soup stock is much more exquisite, you need to boil the real local hen, hemp duck, pork leg meat on high heat, remove the foam, add seasoning and simmer for several hours, after cooling, only take the middle layer of the clear soup without oil and residue for later use.

When making soup noodles, as soon as the noodle pot is opened, the noodles should be picked up neatly, and the water should be thrown away, and immediately moved to the noodle soup, a bowl of refreshing and neat, steaming, sesame oil and green onion fragrance will surely arouse your appetite.

As soon as the water in the noodle pot boils, you have to use the long chopsticks, quickly rotate the noodles in an orderly manner and scoop them into the U-shaped colander, and then shake off the soup in the colander vigorously.

Then spread it out into the bowl...... To say that the shop is neat and good-looking, there are also the names of "Guanyin head" and "carp back", which pay attention to a lot.

If you are not used to eating noodle soup, you can also dry mix noodles, with heavy oil, two taels of wet noodles, not less than one or two meat oils.

The oil in the dry mix noodles is the lubricating agent between each noodle, making the noodles tight and smooth.

As soon as the noodles are served, they must be stirred up quickly and repeatedly, which not only allows the noodles to dissipate heat faster, but also allows the noodles to absorb oil and seasoning evenly.

If you feel that the dry mix noodles are heavy in oil, choose Lo Mein, and use the oil and seasoning just right.

Anyway, you can always find a way to eat it that suits you.

In a bowl of Yangchun noodles, not only the taste is revealed, but also the strong human touch.

Li Yaoyang waited for the noodles to be served, and then he took a big bite to eat, and his appearance was really not inferior to the fat man in front of him.

The fat man finished eating first, quietly watched Li Yaoyang eat, and when he was almost finished, he took out a cigarette from his pocket and lit it, and also gave Li Yaoyang a stick.

The smoke filled the air, and the fat man squinted his eyes and said:

"You're the first to slap me in the face."

"Hmm~ I shouldn't be the last."

"Hehe, so the rest of my life will be very sad?"

"Not really, if you can converge in time, you will still have a good life, after all, you are not short of money."

The fat man nodded:

"I bought a house in Xinhua Town."

"Thank you for your support."

"You're not afraid?"

"Afraid of what?"

The fat man took a puff of his cigarette and changed his voice:

"Shen Yiwen followed you, I really didn't expect it."

"What have you forced people to be, don't you have a good life with me?"

"But I really like her." King Jimmy felt aggrieved.

"Just because you like it doesn't mean you can force it."

"It's not coercion, it's just radical."

Li Yaoyang was speechless:

"Do you think it makes sense to say this?"

"I just want to find out why Shen Yiwen doesn't like me, I don't have to be worse than you in terms of money."

"If you can pursue it with personal charm, I don't think she will refuse it in this way even if she doesn't like it."

"Charisma?" King Jimmy muttered frustratedly, "I have a ghost's charisma!" ”

Li Yaoyang wiped his mouth:

"You called me here just to talk about this?"

"Hmm~ Otherwise? Looking for your revenge? Anliang Chamber of Commerce and Dongxing are like this, and no one is comfortable. ”

"To be honest, you surprised me."

"What? Think I'm the kind of cynical, unscrupulous fool? ”

"Isn't it?"

"Uh~ Okay, it's okay, but I'm really not stupid."

Li Yaoyang smiled:

"You're really funny, except for the means to do something, what's the matter with threatening a woman's family?"

"I just can't get angry."

"Alright, don't do this kind of thing in the future, or I'll get revenge."

He pursed his lips, and he didn't know if he listened or not, anyway, Li Yaoyang was not ready to stay any longer.

"Brother Shen!"

"Hmm!"

Shen Changqing walked on the road, and when he met someone he knew well, he would say hello to each other or nod his head.

But it doesn't matter who it is.

There was no superfluous expression on everyone's face, as if they were very indifferent to everything.

on this.

Shen Changqing is used to it.

Because this is the Demon Suppression Division, it is an institution that maintains the stability of Great Qin, and its main responsibility is to kill demons and monsters, and of course there are some other side jobs.

Arguably.

In the Demon Suppression Division, everyone has a lot of blood on their hands.

When a person is accustomed to seeing life and death, then he will become indifferent to many things.

When he first came to this world, Shen Changqing was a little uncomfortable, but over time he got used to it.

The Demon Suppression Division is huge.

The people who can stay in the Demon Suppression Division are all powerful masters, or people who have the potential to become masters.

Shen Changqing belongs to the latter.

Among them, the Demon Suppression Division is divided into two professions, one is the town guard and the other is the demon exterminator.

Anyone who enters the Demon Suppression Division starts with the lowest level of demon slayer.

Then step by step, he is expected to become a town guard.

Shen Changqing's predecessor was a trainee demon slayer in the Demon Suppression Division, and he was also the lowest level of the demon slayer envoys.

Have memories of the predecessor.

He is also very familiar with the environment of the Demon Suppression Division.

It didn't take long for Shen Changqing to stop in front of an attic.

Unlike other places full of slaughter, the attic here seems to stand out from the crowd, and in the bloody Demon Suppression Division, it presents a different tranquility.

At this time, the attic door is open, and there are occasional people entering and exiting.

Shen Changqing only hesitated for a moment, and then stepped in.

Access to the attic.

The environment has changed in vain.

A burst of ink fragrance mixed with the faint smell of blood came to his face, making his brow furrow instinctively, but quickly stretched.

The smell of blood on everyone's body in the Demon Suppression Division is almost impossible to clean.