Joke Collection Website - Mood Talk - Stewed buns and talked about eating.
Stewed buns and talked about eating.
1, the production is complicated.
If you want to drink a bowl of authentic emblem, it must be time-consuming and laborious. If you don't want skills and hard work, then you need to start with a bowl of simple mutton soup, starting with raw materials. If you use glue with additives or flour. This kind of Huimian Noodles doesn't taste authentic. Henan natives know it is not authentic as soon as they eat it. Therefore, the non-authentic rice noodles are not popular.
2. The audience is relatively small.
Friends who have drunk Huimian Noodles know that it tastes a bit like mutton soup. Authentic emblem will have a little mutton flavor more or less. If there is no mutton flavor, this Huimian Noodles is not authentic. But most people find it hard to accept the taste of mutton. Only a small number of people like drinking. Although most people like to eat mutton. But if mutton is made into soup, it will look particularly fishy after all.
3. The price is high
A bowl of authentic Huimian Noodles is more expensive than several bowls of ordinary noodles. This is for friends in third and fourth tier cities. After all, drinking a bowl of authentic emblem noodles at the cost of several bowls of noodles will feel a little distressed. But without this money, the cost of Hui Mian is not enough. Artificial water plus rent. This is unbearable for the boss.
Introduction to the development history of Huimian Noodles.
Zhang Hailin, a scholar of Henan food culture and a member of Henan Intangible Cultural Heritage Expert Committee, explained that Huimian Noodles is the evolution and reappearance of ancient eating methods. Jia Sixie once wrote down the skills of feeding soup in detail in Qi Yao Min Shu: feeding soup, such as stroking with your big finger, breaking two inches, soaking in a basin, stroking with your hands extremely thinly, and cooking it in a hurry.
Is to divide the dough into two inches, stroke it thin by hand, break it up and cook it. This practice comes down in one continuous line with rice noodles, but it was called cooking at that time and stew today. Stewing is just one of the cooking methods. It is a kind of cooking method that uses strong fire and a relatively long time to make the raw materials taste and thicken the soup.
From the Ming Dynasty to the Republic of China, for a long time, the methods of Daoxiao Noodles and Daoxiao Noodles were the main methods of making pasta in folk and catering industries, while the methods of kneading dough and Lamian Noodles became special techniques, and the method of adding materials was rarely used. Therefore, many people regard the evolution and reappearance of rice noodles as the evolution of stewed buns, and some even think that it is their own creation, but it is actually a misunderstanding caused by history.
The above contents refer to Baidu Encyclopedia-Huimian Noodles, Henan.
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