Shenmo noodles are the most delicious

Personally, I think Lanzhou ramen is the best!

The Qing Dynasty poet Zhang Shu once praised "Uncle Ma's beef noodles" like this:

The rain passed through Jincheng Pass, and the white horse slipped back. Several degrees of water in the Yellow River, the road is poor.

The ramen is fragrant, but only the Ma family. It is difficult to renew the deliciousness, and look back on the hometown.

The sunrise recites the scriptures, and the white tower is empty at dusk. Burning incense sighs to himself, only looking forward to beef noodles".

First of all, it is rich in gluten and strong toughness of high-quality fine powder, and the fluffy ash burned with local plants and trees in Lanzhou is used to form soft noodles. Often the day before, the young man with a large round arm first pounds, kneades, pulls, pulls, falls, and folds the large ball of soft noodles repeatedly, and then rolls them into long strips of noodles with a teacup thick and chopsticks long, and then pulls out noodles of different sizes and thicknesses according to the preferences of diners. If you like to eat flat noodles, you can choose 3 styles: large wide, wide and leek; If you want to eat something with sharp edges, the ramen chef will pull a special bowl of "buckwheat loin" for you. Ramen noodles are a unique skill, 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, then the noodles are flexible and long, and the thickness is uniform.

**Ramen seems to be enjoying an acrobatic performance, and the "pull and flash" at the end of the pull is like a dancer waving a streamer. The quality of beef ramen depends on the clear soup. Lanzhou people eat beef noodles, and they will know if it is authentic when they take a sip of soup first.

The soup often selects the fat and tender yak meat or yellow beef produced on the grassland, increases the beef skull and leg bones, and then adds the beef liver soup and chicken soup in proportion, and boils it in a large pot-shaped iron pot, so the broth has a strong aroma and is clear and clear.

Serve with only clear broth, boiled radish slices and seasonings. Cooked ramen noodles are topped with radish broth, served with diced beef (or slices), coriander and garlic sprouts, and served with bright red chili oil. Lanzhou clear soup beef noodles have five characteristics: "one clear, two white, three red, four green, and five yellow".

That is, the beef soup is clear and fragrant; The radish slices are white and pure; chili oil is bright red and floating; Coriander and garlic sprouts are fresh and green; The noodles are smooth and yellow. Lanzhou people seem to have a special preference for vinegar, bring a bowl of noodles, and first handle the pot-bellied vinegar pot. Add a stream of balsamic vinegar, as if this is the only way to eat the sour and spicy aroma of beef noodles.

Eating beef noodles often exceeds the usual amount of food, eating a bowl of noodles until the ends of your hair are sweating, and you have to drink the sour and hot consommé. It's so delicious, I can't afford to waste it. However, those who avoid sour and spicy food may not be able to taste the sour and spicy aroma of beef noodles.

Hmmm, I want to eat ramen... Run to eat another day.

The root noodles are the best, but I haven't eaten them for many years, a bowl of noodles is one, and the flowers are played at both ends, and it doesn't cost money to find a third head to eat noodles.

It's delicious.

Foot noodles are a unique local flavor food in Heyang, Shaanxi. Some people write it as "Xuanmian" because the word "Xuan" is pronounced "foot" in the Heyang dialect. The word "foot" is a coldness.

Words, someone in Heyang in the Qing Dynasty compiled a book of "Tuyin Miscellaneous Characters", out of kindness, found an ancient pronunciation and read "xué" of the word "page" to annotate the word "foot". But there are too few people who know this ancient sound, and the result is self-defeating, everyone reads "yè" according to the original pronunciation, and no one reads "踅xué", and outsiders go to Heyang to read the pronunciation according to the word, so that the "stepping face" is made into a "page", which is really a big misunderstanding.

The noodles are made of buckwheat noodles and are divided into five processes: grinding, mixing, spreading, cutting, and the following.

The noodle seller pays attention to his dynamic dough, picks and washes the buckwheat and grinds it into fine noodles.

When mixing the noodles, you should use a large porcelain basin that can hold forty or fifty catties, add water to the flour, and stir in the same direction with a thick wooden stick, which is a key part, and it must be properly thickened and stirred evenly. The batter is well mixed and the spread of the dough is better.

The stall is made of iron, weighing more than 40 catties and with a diameter of more than two feet. Scoop a spoonful of the mixed batter and pour it into the center of the dough and spread it out with a half-moon-shaped wooden toe, which is said to be the name of the "tomatsu noodles".

After a while, wait for one side to be hardened or turned over to bake the other side, burn until seven or eight mature, stack together, fold into four folds, cut into thin strips with a knife, pay attention to the width and thickness of the cut cake is the same, the four edges see the line, only to show the effort. The cut noodles are stored in a wooden box for later use.

Bring the water to a boil and add a little salt to prevent the noodles from sticking in the pan. Grab a handful of cut noodles and put them into the pot, stir the pot with chopsticks, and then you can pick it up. Outsiders always wonder if this noodle is cooked, but in fact, there is no need to worry at all, because it has been burned to seventy or eighty percent on the pan, and then it is completely cooked after being scalded in boiling soup.

Or dry fishing, or with soup, listen to the respect, you have to use the fence to catch some fish meal, and then add big oil (white oil), big oil chili pepper (red oil), clear oil chili, salt, vinegar, dip a little pepper noodles, sprinkle a pinch of green onion or leek flowers, you can eat. When eating the noodles, it is essential to have a lot of oil, and the buckwheat noodles are soft and delicious when they are mixed with a lot of oil. First, outsiders think that the buckwheat noodles look black, and their appearance is not good; second, I am afraid of not being familiar; The third is to be afraid of red oil chili peppers, but if you eat a bowl, you will feel delicious and delicious, bite into the mouth tendons, eat until the stomach is fragrant, and know why Heyang people have deep feelings for the noodles and sails.

Heyang people, regardless of men and women, young and old, all like to eat noodles, go to the market, two bowls of noodles are indispensable, one by one eat a mouth full of red oil, even the big girl and the little daughter-in-law who are dressed in the fashion do not feel embarrassed at all, but feel that this is the taste of eating. During the Spring Festival, many families are specially ordered to make dozens of catties and prepare red oil chili peppers in order to entertain relatives and friends; When it comes to receiving visitors from other places, stepping on noodles is an indispensable reserved program at the dinner table.

You can eat noodles in all parts of Heyang, Fangzhen noodles are called authentic, there are many masters, every market day, dozens of noodles are folk color. In the past half century, Tian Zhenjiang has been most famous.