Allusions related to mixed noodles

Mixed noodles are salty and sweet, oily but not greasy. According to different regions, the practices are different, but no matter how they change, they are simple, fresh, sweet and delicious, and they are popular foods. So today we will look at the origin of mixed noodles.

Mixed noodles, originated from "oil sprinkled noodles"

Oil-sprinkled noodles, a traditional noodle of the Han nationality, is a special staple food in Shaanxi. Oil-sprinkled noodles are also called pulled noodles, Lamian Noodles, Lamian Noodles, mounted noodles, fragrant stick noodles and so on.

Oil-sprinkled noodles are a very common method of making pasta. Handmade noodles are boiled in boiling water and fished in a bowl. Chopped green onion, pepper powder, salt and other ingredients are laid flat on the surface together with a thick layer of Chili noodles. Hot vegetable oil is poured on the seasoning, and the hot oil immediately boils. Boil the pepper noodles and Chili noodles into a bowl with a red face, and then add the right amount of soy sauce and balsamic vinegar. You can also add bacon, tomatoes and eggs to eat together.

Noodles evolved on the basis of "courtesy noodles" in the Zhou Dynasty. Known as "soup cake" in Qin and Han dynasties, it belongs to one of "boiled cakes"; During the Sui and Tang Dynasties, it was called "longevity noodles", which meant cooking in a pot for a long time. During the Song and Yuan Dynasties, it was renamed "water sliding surface". According to Han Yi's "Yi Ya Legacy" in Yuan Dynasty, "Water slippery surface: knead it with extremely white flour, and find a preparation. A catty is more than ten yuan. Put it in water, and when its facial hair is satisfied, pull it piece by piece and cook the soup. Just pull it wide and thin. " Xue, a court minister in the Qing Dynasty, recorded this in more detail in his book Su Wen lue: "Mix it with water, salt, alkali and clear oil, and then mix it with wet cloth. Once mixed, it is torn into thin strips. Cook it, it is called the face. " The book also pointed out: "Chaoyi and Zhou Tong in Shaanxi are the best practices." Regarding the shape of noodles, the book says: "Its thinness is equivalent to that of leeks, and its thinness is smaller than that of dried noodles, which can be triangular or hollow." The rest are like patches and flags. The same surface can be shaped into many different shapes, which shows that the skill is extraordinary.

Noodles are popular in most parts of China now, and there are all kinds of noodles snacks all over the country.

Cantonese people call it fishing noodles, which refers to drained noodles mixed with sauce, and sometimes some ingredients are added to eat food.

In Xinjiang, mixed noodles is a traditional dish, commonly known as "mixed noodles". Its origin is:

In ancient times, people didn't have such advanced and fast means of transportation to transport goods across the vast Gobi and desert to the western regions. Only the "boat of the desert" camels could be competent, so in the past, these "running" camel tourists traveled to and from the Silk Road all the year round. Going out for a long time will inevitably miss the food in my hometown, but at that time, the snacks in restaurants and restaurants were not as ubiquitous as they are now. Camels who eat dry food all the way to Dihua Station can not only have a good rest, but also cook a hometown meal to comfort their hungry stomachs. Lamian Noodles's skills were officially brought to Xinjiang by camel tourists from Shanxi, so it was named after making noodles with vegetables.