Topaz was very drunk, and slept until the next day, when the sun came out, and then they walked down the mountain. Pen, fun, pavilion www. biquge。 info They're all exhausted too. At this time, a chic small city appeared in front of them. The aroma of burning noodles and wine wafted across the thick walls, lighting up the weary soul. Eat a bowl of noodles with sprouts, minced meat, peanuts and chili peppers, and drink half a jar of wine, and the fatigue of the journey will be swept away. Therefore, the merchants on this road like to rest and recharge in this place full of food, wine and beautiful scenery, and then face the next mountain mountain refreshed. Due to the booming business, the goods in the store are often piled up, and the locals affectionately call it "Pile Shop". The stone pavement in front of the store is uneven by too many horses' hooves, and the delicate painted reliefs and woodcarved beams quietly deduce the grade and taste of the store. From the main street and Zhufang Lane, large and small mats, even the door, there is no empty house".

Topaz and they also ordered a bowl of burning noodles, which is a local snack, and burning noodles have become a regional culture. This kind of culture relies on absorbing the soil of local humanities, relying on the desert Gobi and strong ultraviolet rays, relying on the cold wind and grass ash strong alkali, relying on the faith and strength of Islam, and relying on the nourishment and nourishment of these nutrients. The soup is numb, spicy, fragrant, and salty. Burning noodles are noodle soup, and it is also "clear soup noodles", and its wonderful thing is that the soup is clear. The first is to separate the muddy water of the boiled noodles after the noodles are cooked, and the second is that the beef broth added is clear, and the Northwest people like to eat spicy food without adding soy sauce and other colored substances. The chili peppers are also very particular. To keep the soup clear, you can't put in the chili noodles directly, otherwise the chili noodles will stain the soup red, and it will not become a clear soup. The chili peppers must first be fried in warm oil to a certain temperature, and then fried into something that is a mixture of red oil and red peppers. If the heat is not enough, the oil has no spicy taste, and after the heat is over, the pepper will be pasted and it will become black, which is equal to waste. Put such red oil and red pepper into a bowl, the chili pepper and red oil float on the soup, do not mix with the soup, the soup is still clear, and use chopsticks to pick up the noodles, the chili oil is attached to the noodles, the red light is shining, and at the same time, some sesame seeds are added to it, which is very appetizing. The burning surface has five characteristics: "one clear, two white, three red, four green, and five yellow". That is, the beef soup is fresh and fragrant, the radish slices are white and pure, the chili oil is bright red and floating, the coriander and garlic sprouts are fresh and green, and the noodles are smooth and yellow. The people here seem to have a special preference for vinegar, bring a bowl of noodles and start with the pot-bellied vinegar pot. Mix in a stream of balsamic vinegar, as if this is the only way to eat the sour and spicy fragrance of burning noodles. Eating burning noodles often requires more than the usual amount of food, a bowl of noodles until the ends of the hair sweat, and the sour and spicy clear soup has to be drunk. It's so delicious, I can't afford to waste it. Something delicious, it's a hassle to make. First of all, the young man with a large round arm first pounds, kneads, rolls, and drops the large ball of soft dough repeatedly, puts the dough on the panel, holds the ends of the strip with both hands, lifts it and beats it the board. After the strip is elongated, the two ends are folded in half, and the two ends are continued to be held and beaten, and so on, the purpose of which is to smooth the tendons. Then roll into long strips, knead into 20 mm thick and chopstick-long strips, or knead into round strips. Place the noodles on a cutting board, sprinkle with oil, and pull out the noodles of different sizes and thicknesses according to the diner's preference. Ramen is a unique skill, holding both ends of the hand, the two arms are evenly accelerated and pulled outward, and then the two ends are folded in half, both ends are placed in the finger gap of one hand at the same time, the middle finger of the other hand is hooked to the other end, the palm of the hand is turned up, so that the noodles form a noose, and at the same time the two hands are pulled to both sides. Once the noodles are elongated, place the end of the right hand on your left finger and continue to hook the other end with your right hand. When pulling, the speed should be fast, the force should be even, and so on. A noodle knot just pulls a large bowl of noodles, each time you pull it, you have to fold it back on your wrist once, pull it to the end, shake your hands up and down a few times, the noodles are flexible and long, the thickness is uniform, the strip is as thin as silk, and it does not break. The noodles are smooth and chewy, and they are removed after a little boil in the pan, and they are flexible and non-sticky. There is a saying that slips down into the pot: "Ramen noodles are like a plate of threads, go down to the pot and turn slowly, and get the chrysanthemum petals in the bowl."