The origin of Zoucheng Sichuan style noodles

Speaking of the origin of Zoucheng Sichuan-style noodles, I'm afraid it dates back to the fifties and sixties. At that time, large coalfields were discovered in eastern Jining and western Zoucheng, and the state decided to set up Yanzhou Mining Bureau to develop coal on a large scale. At one order, builders gathered in Zoucheng from all over the country, especially Yunnan, Guizhou and Sichuan, and construction activities started rapidly. When the builder came, the family members who stayed at home certainly didn't want to live alone, so they ran to find their husbands. Zoucheng has been around, and the novelty has passed. I have no job, so I can't always stay at home. The diligence of the southwest people was immediately reflected, so they thought about doing some business. What should I do? Zoucheng is crowded and sells food. What do you sell? The simplest local pasta-noodles. According to observation, Zoucheng people are brave and heroic, spit a pit, love to eat Chili, and have the saying that "they can eat spicy food and be masters of their own affairs"; My hometown of Sichuan also eats spicy food, and it is spicy. Well, the combination of the two is it, and it has a very nice name-Sichuan noodles. Zoucheng Sichuan noodles came into being.

As soon as Sichuan-style noodles came out, they won the favor of Zoucheng people because of their convenience, affordability, spicy flavor and long aftertaste, and gradually became popular in Zoucheng and radiated around. The earliest Sichuan noodle restaurant was opened in Zoucheng No.1 Middle School, with a bowl of 20 cents. None of the students who graduated from Zoucheng No.1 Middle School have ever eaten Sichuan noodles, and the alumni still talk about it. Now walking on the streets of Zoucheng, suddenly there will be vehicles parked beside you. "Hometown, which Sichuan noodles in Zoucheng are more authentic?" This must be the food of Qufu and Yanzhou, and the hospitable Zoucheng people are naturally willing to make it, pointing to the authentic noodle restaurant.

Zanthoxylum bungeanum and capsicum are the soul of Sichuan-style noodles and the embodiment of Luchuan spirit. Without these two, everything will be lost. To this end, it also caused many jokes. It is said that several brothers put a lot of peppers in order to compete for it. After eating, they even exclaimed, "Where are my lips?" Another man asked for a bowl of noodles and ate a bowl of peppers. Finally, the shopkeeper insisted on not accepting noodles, only peppers. Indeed, in the noodle restaurant, if you see a girl from Yan Ruyu scooping three or four spoonfuls of Chili oil into a bowl, don't make a fuss. This is a common thing in Zoucheng, and it seems to have the effect of detoxification and beauty.

In all fairness, you need a bowl of noodles with moderate hardness and five-color seasoning: refreshing Chili is refreshing, delicious meat sauce is fat but not greasy, bright Chili oil is breathtaking, and bone soup, coriander and monosodium glutamate are all really five flavors. Shout, shout, lick it down, leave fragrance in your mouth and cheeks, be full of body fluids, be refreshed and have high morale; Drink a bowl of noodle soup and wash eggs after meals, which is suitable for shade, hardness and softness, and only one word "cool" is good!

Over the years, with the continuous development of Yankuang, a large number of foreigners have entered Zoucheng, and Zoucheng has gained the reputation of "immigrant city". Zoucheng doesn't have the habit of distinguishing locals from foreigners with accents in general cities. In the noodle restaurant, Zoucheng people feel that Yankuang's brothers are at most, and Ogawa flavor noodles act as messengers of friendship, which has produced strong affinity and inclusiveness. The warm surface has narrowed the distance between Yankuang and Zoucheng, so it has blossomed everywhere in urban areas and mining areas. The two are integrated with each other, regardless of each other In Zoucheng, Sichuan-style noodles not only expanded employment and promoted local economic development, but also created many noodle millionaires. It is said that every year when I go home for the New Year, my brothers and sisters who sell noodles fly around.

Nowadays, people of insight in Zoucheng are trying to practice the concept of "being a foreign investor in policy, being a family in emotion and developing a chess game". Yanzhou Mining actively invests, Zoucheng optimizes the environment, and brothers surf side by side in the economic tide. Most of the early builders of Yankuang have retired, and their families have bid farewell to Sichuan noodles. Their second or even third generation has long regarded Zoucheng as their hometown, and they are all working hard for the development of Yankuang and Zoucheng. I think, when they look back, they will definitely make a great contribution to Sichuan-style noodles in the history of Yankuang and Zoucheng.