Why isn t Taihe noodles as widespread in China as the yellow braised chicken rice noodles?

Why isn't Taihe plate noodles as all over the place as the yellow braised chicken rice plate? Because the business model is different from that of yellow braised chicken rice, it is destined to not be able to do it nationwide.

Taihe plate noodles are also known as Anhui plate noodles and Taihe mutton plate noodles, which is a special snack of Taihe; The dish got its name from the punch on the board.

This dish is usually mixed with flour with salt and water, mixed into a dough and kneaded to make a small noodle stick, coated with sesame oil. When making, it is pulled while falling, and the board surface is named after it; The boiled plate surface is white and lubricated, crystal clear; Put the greens on top and pour the soup stock; The white noodles, green leaves, and red soup stock make people have a great appetite.

How to make it: Step 1: First cut the selected fresh raw butter into small pieces and put it in the pot, put the ingredients together, boil for 1 hour on high heat, and after the oil temperature rises to about 200 degrees, take out the ingredients after the raw oil is cooked.

Step 2, the oil temperature drops to about 100 degrees and puts in the ingredients, green onions, ginger, star anise, angelica, fragrant sand, white buttons, cinnamon, peach, ginger, cloves, nutmeg, grass fruit and other spices, slowly rise from 100 degrees to about 200 degrees, with about 1 hour, put in the dry pepper in the whole frying process to keep stirring, so that the large pepper is heated evenly, fried to a slight discoloration, and then put in the beef cut into centimeter square pieces, stew for 40 minutes on high heat The beef is ripe.

Step 3: Finally, add the chili noodles, salt, and tomato paste, stir well, and remove from the pot.

Step 4: Take an appropriate amount of base material and add an appropriate amount of water, change to a fine heat and boil for about 30 minutes, and finally add salt, rice wine, chicken essence, monosodium glutamate, rock sugar, etc. to make a flavored soup.

Yellow Braised Chicken Rice, when people still don't understand whether the name should be braised chicken rice or braised chicken rice, has quietly sneaked into street corners and alleys, becoming the first place in the sales list of lazy students and busy white-collar workers in mobile food delivery apps.

It's also a plate of chicken with a story.

In the 90s of the 19th century, the ancestors of Yang Xiaolu (born in 1980), a young man from Shandong, opened a small restaurant called "Fuquanju" in Luokou Town, Jinan, and the main dish at that time was yellow stewed chicken.

In 2009, Yang Xiaolu, who graduated from culinary school and worked as a chef in various hotels in Jinan for nearly 10 years, opened his own restaurant. After more than 100 years, it has regained the time-honored Fuquanju. Yellow stewed chicken is naturally the signature dish of the store.

The country's first yellow braised chicken rice (restaurant) was officially born on June 15, 2011.

So far, the yellow stewed chicken has also completed the gorgeous transformation from a dish to a restaurant. Start invading every foodie's taste buds!

Why are the streets and alleys full of yellow braised chicken rice?

It has a good appearance and good taste.

A full portion of braised chicken rice is tender and transparent, non-sticky, and fragrant. No matter the taste, vision, color and luster are all of the highest quality, which makes people have endless aftertaste and never get tired of eating. The yellow stewed chicken is tender and juicy, and the juice and aroma are soaked into the inside of the chicken, and the color is uniform.

It is fired in an earthen casserole, the casserole is boiling, the aroma goes straight into the nose, the chicken nuggets are hot, and the color and brightness are at their best. The appearance of "more meat than rice" makes consumers not love in the era of love and meat.

Taihe plate noodles are really delicious, but this delicious refers to the noodles themselves, not other materials in the noodles, I don't know if you know, Taihe plate noodles in the production, more to be handmade, and when making noodles, but also from time to time on the board on the top of the beating a few times, so the noodles are made, it can be said that they are very delicious and strong, but when Anhui people make the noodles, in order to make the noodles look rich and delicious, they add mutton as an ingredient, but the mutton has a great taste, even if it is handled well, There is also a taste in it, so I don't like to eat mutton, I can't accept this taste at all, but according to the information I found, there are only a small number of people in the country who like to eat mutton, as for most people, they are still based on beef, pork, chicken, duck and goose meat, since there are not many people who like to eat mutton, Anhui Taihe plate noodles naturally can't be promoted, and some people will say that you can replace mutton with beef.

Isn't it going to be promoted, I can tell you clearly, it's still not good, because this involves the ** problem again, I remember that the Taihe noodles I ate in Anhui are 10-12 yuan a bowl, if you change it to beef, at least 15 yuan to start.

But how many people can accept this, I don't think it's much, after all, for 15 yuan, you can eat Chinese fast food with three meat and two vegetables, so this ** problem is also an important reason why Taihe noodles can't be promoted.

Because the popularity is not so high. It may also be due to the fact that there is less publicity about the specialty area, the production process is more complicated, and it is more niche.

We often have fantasies about the food we like to eat, and we want to eat something delicious once and then want to eat it a second time, but some things are tired of eating for a long time. Yellow braised chicken rice will not get tired if eaten once every two days. Another reason is that rice is the staple food more common in China, and fewer people eat noodles regularly.

The production process of yellow braised chicken rice is simpler than that of Taihe plate noodles, which need to be beaten on the board to make, and its soup is generally made of beef and mutton as raw materials, with more than 20 kinds of ingredients such as chili, fennel, pepper, Sichuan pepper, star anise, cinnamon, etc. One requires technology, the other takes time, and in general it is not very cost-effective.

Because it is more suitable for northerners, and the latter is suitable for both north and south.

Taihe's plate noodle chefs are divided into two factions, and those who stay in their hometown Taihe to open shops are all mutton plate noodles. Those who walked out of Taihe and opened stores in other places were all beef noodles. Among these many beef noodles, it is the beef noodles that show their hands and have the most authentic taste, and they belong to the big brother in the beef noodles industry.

Its noodles are chewy and elastic, the soup is full of flavor and fragrance, and the chili pepper is soft and delicious. It is with the authentic taste and the unreserved teaching that there are many people who come to learn every year, mostly from Shandong and Hebei, which also reflects from the side that the board is hot in Shandong and Hebei.

Why is Taihe plate so popular in the north? The main thing is that it is delicious and not expensive.

A bowl of plate noodles, white noodles, red and red oil, green vegetables, and 5-6 chili peppers, it is very enjoyable to eat. Even if you add eggs, meatballs, and sausages, it's only 10 yuan, which can be both full and good. Such delicious noodles taste good and are low, so it is expected that Taihe noodles are popular in the north.