Zhenjiang San guai de Zhu Guo Gai

Let's talk about meat first, and then talk about the third monster: the cover of the noodle pot is boiled. "Cooking the cover in the noodle pot" is a creation in Zhenjiang cooking skills. Pot cover noodles, the noodles used are "jumping noodles". The so-called "jumping noodles" means that the kneaded noodles are placed on the chopping board, and the operator sits on one end of the bamboo pole and the other end is fixed on the chopping board, jumping up and down, dancing acrobatics, repeatedly squeezing into thin dough and cutting it into noodles with a knife. This noodle has pores, and the marinade is easy to taste, chewy and unique in taste.

As for the name of noodle soup, there are many varieties. If saury is listed in early spring, the new noodle soup should be "saury noodles"; There are "long fish noodles" in summer; There are all kinds of "covers" in autumn and winter. The noodle soup that you usually eat is red noodle soup. It is said that people in Zhenjiang didn't need a pot cover before, but sister-in-law Zhang of a small noodle restaurant accidentally covered the pot cover and put the soup pot cover into the noodle pot by mistake, which had an unexpected effect. This method was used later. When the noodles are put into the boiling water pot, covering the noodle soup with a small pot cover can achieve the following benefits: First, the raw noodles are put in portions, and the cooked noodles are not sticky and accurate in specifications; Second, when the noodle soup is boiled, it is easy to remove floating foam and keep the noodle soup from turbidity; Third, noodles are easy to cook, not raw or rotten. According to the local tradition, when customers come to the store to eat noodles, they usually bring all kinds of vegetarian dishes, such as pork tenderloin, pork liver, beef, eggs, fresh bamboo shoots, green peppers, Chuanxiong, small vegetables and so on. Cooked in a noodle pot, and then mixed with noodles to eat. For the convenience of customers, some shops have prepared "clear". The so-called green noodle is a kind of noodle sauce made of various vegetables, which can be divided into raw and cooked. Raw garlic flower, garlic paste, pickles (spring pickles); Cooked vegetables include Chinese cabbage, Ligusticum chuanxiong and green pepper (washed and cooked with boiling water, cut into shreds or segments). In short, choose different vegetables to make green heads with the change of seasons. Because many kinds of meat and vegetable flavors are dissolved in noodle soup, noodles taste more delicious and are deeply loved by diners. No wonder when Emperor Qianlong went down to the south of the Yangtze River, he tasted this noodle in Zhenjiang and was full of praise for its delicacy.

Zhou Boyi, a scholar from Zhenjiang in the late Qing Dynasty, said in his book "Yangzhou Dream": "We cherish the expenses and sit in the teahouse of the teaching field early, and dozens of guys buy sauce, vinegar and sesame oil to mix under the surface, saying that we love cleanliness." The so-called "dry mixing" means that the cooking method is quite special: first, the noodles are cooked in a noodle pot, then the noodles are picked into clear water with a bamboo spoon to make soup, dried with a bamboo spoon, poured into a bowl, and mixed with spices such as sesame oil, soy sauce, shrimp skin and garlic. Eating in the mouth is tough, refreshing and delicious. This kind of noodles is very popular in summer. It can be eaten alone or as a side dish when eating porridge.

When we read and taste the "three strange songs", we will appreciate the charm of the "three strange songs" more.