Introduce the composition of Xiangfan beef noodles.

The beef noodles in Xiangfan are different from those in Lamian Noodles. The beef in Lanzhou Lamian Noodles actually means careful cooking. Noodles are symmetrical and beef slices are thin enough. Huang Chengcheng's Kerry beef soup is delicious with a pinch of parsley. It is also different from the local beef noodles in Shanghai. People in Shanghai don't actually eat noodles. The noodles are not fragrant enough. The soup is made of noodles and lard.

In fact, there is no beef in the beef noodles in Xiangfan. Add a spoonful of beef offal at most. I ate alkaline noodles, but not too much, not bitter, only smelling fragrant. Noodles were prepared the night before, added with water, oiled, mixed and spread in a big bamboo dustpan. The next morning, two cauldrons and a pot of white soup were boiling water, bubbling and steaming. Here comes the noodle eater, shouting, two sides, a bowl of rice wine. The boss grabbed a piece of dough, threw it into a long-handled bamboo fence, grabbed a handful of crispy mung bean sprouts, sank them into the rolling white soup and shook them unhurriedly. The boss's gesture is beautiful, his wrist moves up and down, but his arm doesn't fluctuate. Every half minute, the forearm is raised, and the bamboo screen draws a small arc in the air, and falls firmly in the bowl, and then the red soup is added. If you like spicy food, the boss will give you an extra spoonful of spicy oil and serve it neatly.

First bite, no soup, it's too hot. Come first, soft and tough, crisp and spicy. With a click, the spicy gas falls from the root of the tongue to the heart, becomes a warm ball, and then slowly overflows. The hot air rushed through the contracted pores and tentatively flowed over. You can eat soup now, but you should shrink your mouth and take a bite carefully. It's a bit like a war, each fighting for its own territory. But at present, the warm current has prevailed. It destroys everything, pursues victory and is a bit stubborn. The war continues. The warm air, wave after wave, finally got hot all over, even a little sweaty, and the dense sweat seeped quietly on his forehead and back. At this time, rice wine was also served. Xiangfan's yellow rice wine is very similar to yellow rice wine, but without rice, it is milky white, thick, silky, thick and kind, not clear water and clear soup. At first taste, it is not too strong, but slightly sweet. This is the advantage of Xiangfan yellow rice wine. Look, this noodle is spicy and hot now, and it's still enjoyable. Ok, now it's time to enjoy, slow down, take your time, catch your breath, it's an intermission, let the heat release slowly and taste slowly. This is the adagio and lyric passage in the song. With this paragraph, this noodle will be superior and in stock.

This mouthful of yellow rice wine is the most authentic and traditional breakfast for Xiangfan people. They sit on small stools, chew slowly, drink slowly, taste slowly and enjoy slowly. When they get up early, the cold in their bones melts, and they are comfortable, warm and energetic, just like a car with enough oil. Beef noodles in Xiangfan are very cheap, so this kind of enjoyment is easy to get. You can enjoy it with or without money.

Gradually, there were more people, and Xiao Mu's stools were full, so I couldn't find a seat. Some people are squatting on the edge with bowls, while others are waiting for seats. People are also talking about it. Some acquaintances meet and say hello. Some people are in a hurry to pay, and some people blush. There is still hot air on their heads, like fairies who have been ordered. The white soup here is still rumbling happily, with steam and fog.

If you go to Xiangfan, enjoy the scenery of Shuijing Village and get pregnant with the ancient times in Longzhong, then don't forget to try the beef noodles in Xiangfan.