Where is sour noodles a specialty, and when is it suitable to eat?

Sour noodles are a unique noodle dish in Zaoyang, Xiangyang City, which originated in the Qing Dynasty and has a history of more than 100 years. Legend has it that in the middle of the Qing Dynasty, a snack bar was mainly engaged in the noodle business, and often fermented the vegetables harvested in summer and autumn in a tank to turn sour, and saved them for winter consumption. One day, when the vegetarian dishes served with pasta ran out, the Peng family used sauerkraut water as a soup to make sour and fragrant sour noodles.

Unexpectedly, as soon as this pot of noodles went out, it was immediately eaten out by the guests, and the guests who came and went from the south to the north were full of praise after eating, and the sour pulp noodles became a unique flavor snack in Zaoyang.

A delicious way to make sourdough noodles.

When is sour noodles suitable for eating?

The seasons for eating sour noodles are mainly spring, summer and autumn, but now you can basically eat sour noodles all year round, but not all places can eat sour noodles, only in Hubei Province.

Sour noodles are a specialty of Yunxian County, Hubei Province, suitable for summer eating, he is sour and hot appetizing, to relieve heat and heat.

The sour paste noodles are Yun County, an important town in northwest Hubei Province.

The traditional snack has a history of more than 300 years. It is popular because of its sharp and refreshing taste, white face and delicious taste, sour and spicy appetizing. Sour sauce noodles are most suitable for eating in the hot summer season, and eating them in summer can dispel greasyness, help digestion, and dispel heat and appetize; In winter, add more spicy oil and pepper.

It can be appetizing and dispel cold and enhance appetite.

With a history of more than 300 years, sour noodles are a traditional snack in Yun County, northwest Hubei Province, and sour sauce noodles are most suitable for eating in the hot summer months.

Sour paste noodles are the best specialty, when is it suitable to eat? Sour noodles are a traditional snack in Yunxian County, an important town in northwest Hubei Province, with a history of more than 300 years. It is popular because of its sharp and refreshing taste, white face and delicious taste, sour and spicy appetizing.

Sour sauce noodles are most suitable for eating in the hot summer season, and eating them in summer can dispel greasyness, help digestion, and dispel heat and appetize; When eating in winter, add more spicy oil and pepper to dispel cold and enhance appetite.

Sour noodles are a traditional snack in Hubei Province, with a history of more than 300 years. It is characterized by a sharp and refreshing taste and sour and spicy, appetizing and popular. Sour sauce noodles are most suitable for eating in the hot summer season, which can achieve the effect of removing greasy and helping digestion, and dissipating heat and appetizing.

It should be a specialty of the northwest region, Shaanxi, Gansu, Shanxi have, mainly eaten in summer, one is the high temperature, the pulp water is easy to ferment, mainly in the summer weather is hot, people have no appetite, the sour pulp surface is sour and cool, relieving the heat and appetizing, very suitable for eating in this season.

Hello! Sour pulp noodles are the unique pasta of Zaoyang, Xiangyang City, and the seasons for eating sour pulp noodles are mainly spring, summer and autumn, but now you can basically eat sour pulp noodles all year round, but not all places can eat sour pulp noodles, only in Hubei Province can be eaten.

According to legend, the ancestors of the Peng family often put the green vegetables harvested in summer and autumn in the vat to ferment and become sour, and kept them for winter consumption. One day, when the vegetarian dishes with pasta were used up, the ancestors of the Peng family used the sauerkraut water as a soup to accompany the pasta, making sour and fragrant sour noodles. Unexpectedly, this pot of noodles was brought out, and it was immediately eaten out by the guests, and the guests from the north and south were full of praise after eating, and the sour paste noodles became a characteristic flavor snack.

Pengjia Old Pavilion Sour Paste Noodles" has since become a symbol of the long-lasting food culture of Juwan in Zaoyang. After several generations of continuous improvement and updating, Pengjia sour pulp has a complete complexion, fragrance and taste, which makes Pengjia sour pulp noodles have the initial characteristics. Later, the fifth generation of the Peng family moved to Juwan, Zaoyang, Hubei, and the sour pulp noodles soon spread to ten, ten to hundreds, and only then did they have the reputation of "Juwan sour pulp noodles".

To the sixth generation of the Peng family, Peng Zengshou and Yuan Zhengfa couple, on the basis of the original sour pulp noodles, the two invented a kind of "fragrant skin", which made the sour, fragrant and spicy unique taste of sour pulp noodles to a higher level! The seventh-generation successors Peng Youyuan, Tang Deying and his wife and their sisters Peng Xiuying and Peng Xiuzhi taught the Peng family's sour noodles to future generations, and taught the sour noodles making process to nearly 100 apprentices, making sour noodles bloom everywhere in Zaoyang, Xiangyang, Yunxian and other places. Due to the different understandings of the apprentices, there are many changes in the complexion, aroma and taste of the sour pulp.

The Peng family has preserved the tradition of sour noodles according to the production process taught by their ancestors. Through the efforts of generations of people, Pengjia sour pulp noodles are fused with eight kinds of traditional Chinese medicine, which has the effects of appetizing, relieving heat and cold, strengthening the body, and preventing colds and flu. The "sourness" of natural fermentation is actually weak "alkaline food", and regular food can stay away from cancer; "Fragrant skin" is like agate, crystal clear, and fragrant.

A small bowl of sourdough noodles requires more than 20 kinds of natural ingredients, and the pure organic taste is extraordinary!

Sour noodles are a specialty of Hubei, this kind of noodles is very popular, in the local words should be eaten in summer, more delicious, very perfect, very suitable for summer to eat.

Is the sour paste surface **? When is the best time to eat the souvenir? Sour paste noodles are a special food in northwest Hubei Province. It is suitable for eating in the summer. Sour and cool, very. Refreshing. It is just right to eat in summer.

Is the sour paste surface **? When is the best time to eat the souvenir? The sour paste surface should be from the northwest of Hubei Province. regional. The food is suitable for summer. In summer, the weather is relatively hot, and eat a bowl of sour noodles. Sour and cool, very refreshing.

Sour paste noodles are a specialty of Yun County, suitable for summer and winter.

Sour noodles are a specialty of Wuhan, Hubei Province, and are suitable for eating in summer.

Sour paste noodles are a special product of Yun County in northwest Hubei Province, which has a history of more than 300 years.

The characteristics of sour paste noodles are sharp and refreshing, white and delicious, sour and spicy appetizing and popular.

Sour sauce noodles are suitable for hot summer, and have the effects of removing greasy, helping digestion, and dissipating heat and appetizing.

When eating in winter, adjust more spicy oil and pepper, which can be appetizing and dispel cold and enhance appetite.

I didn't hear that it was a feature of Xiangfan.

Beef offal noodles are the characteristics of Xiangfan.

1. Pulp soup: According to the convention, the time to eat sour pulp noodles is mainly in spring, summer and autumn, and the best period is from the Qingming Festival to the Mid-Autumn Festival, during this period, the raw materials of the pulp soup can be selected from cabbage, cabbage, celery, cabbage leaves and other green vegetables, but also tender cowpeas, mixed with pepper leaves to be better in color and fragrance. The method of making pulp soup is also called "shaking pulp", and the pulp shaken before the Qingming Festival is a high-quality pulp.

The specific method is: put the vegetables in the pot to boil for a little (flip once), then put them in a clean bucket or basin and lie down, and then, mix the boiled noodle soup into the vegetables, press the vegetables with a piece of "oily bluestone", and then mix it with an appropriate amount of cool boiling water. The "foam" inside must be mixed and fished every time until the foam is cleared.

When you smell the sour aroma, the delicious soup is ready, and after each meal, you should constantly mix the fresh noodle soup with an appropriate amount of the old soup.

2. Stir-fry slurry: The condiments needed for stir-frying slurry are: chopped green onion, minced ginger, sesame oil, lard, etc.

If you want a little spicy, you can also add a little spicy noodles. The specific method is: when the sesame oil and lard are burned to 80, add chopped green onions, minced ginger, spicy noodles, salt, and fry them until they are red and yellow, and pour them into the soup ready to eat, and then add spices such as five-spice powder and monosodium glutamate.

3. Pulping noodles: The noodles of sour pulp noodles are best hand-rolled and cut yellow fine noodles (yellow is formed by putting less alkali), no matter how to make noodles, when making noodles, add some salt, alkali and egg white, such noodles are delicious and strong after cooking, and do not paste soup. When eating, the noodles are cooked in a pot, then the water is removed and the heat is dissipated, and the bottom of the bowl is lined with mung bean sprouts, minced sauerkraut, sprinkled with fried sesame seeds, and poured into the prepared fresh and spicy soup to eat.

The flavor of sour pulp noodles is sour, fragrant, spicy, oily but not greasy, suitable temperature, white and delicious, sour and delicious, especially after summer food, it has the effect of cooling off the heat and appetizing, and has become the best food in summer. Whether it is "Lao Yunyang" or guests from other places, they are all quick to taste the sour noodles with Yunyang characteristics, and this unique taste has also become one of the best foods for Yunyang people to retain passers-by.

Thank you for sharing how to make sour paste.

The local sales of sour sauce noodles in smoked counties, many supermarkets in Beijing have them.

There are many snack streets in Beijing, and many snack streets do not sell all kinds of snacks, including the sour noodles you want to eat, which are about ten yuan a bowl, which is still quite cheap.

There is a sour pulp noodles in the direction of Shanghai Road near the Sanyan overpass.

There is a noodle shop in Liuyan, and many taxi drivers are often there.