The legend of the origin of Zhajiang Noodles

In the north, people mainly eat pasta, such as steamed bread, steamed stuffed bun, jiaozi, wonton, pancakes and noodles that northerners like to eat. But when Beijingers mention "noodles", it is not these, but noodles, that is, "noodles" is the proper term for noodles.

Noodles mean "longevity", so there are longevity noodles in Beijing noodles. In fact, in Beijing, there is a saying: "Life has three sides, that is, washing three sides, longevity noodles, and meeting three sides."

The so-called washing three sides means that on the third day after the child is born, a "washing three" ceremony is held, and relatives and friends come to eat the child's noodles and wish him a "long life"; Every year after his birthday, he eats "longevity noodles" and "longevity selection", which means wishing him "a long life"; On the third day after death, relatives and friends will eat "three sides", indicating that their feelings for the deceased are continuous.

Actually, it's more than that. In daily life, Beijingers also like noodles very much. There are several ways to eat noodles, such as Zhajiang Noodles and noodles with gravy. Let's talk about old Beijing and the slag river here.

Beijingers generally only eat Lamian Noodles and Daoxiao Noodles.

Hand Lamian Noodles is to put the mixed dough on the chopping board and roll it into large pieces with a large rolling pin. Then the producer takes the knife in his right hand and pushes it with his left hand, so that the cut noodles will stick to some dry noodles, so that they will not stick together. Finally, save it into a handful, hold it in your hands, cut off the place where the two ends are connected, and immediately put it into the boiling pot.

As for Daoxiao Noodles, first roll the dough into thin slices, then sprinkle with dry noodles, layer by layer, and cut into shreds. After the noodles are cooked, put the topping and stir, and you can eat them.

Eating Zhajiang Noodles, Zhajiang Noodles diced meat is more common. When eating, pay attention to eating hot noodles in cold weather and cold noodles in hot weather, and add seasonal dishes to make "noodles" according to the season.

The "face code" season is different, and each has its own emphasis. In early spring, bean sprouts and radish tassels all went to their heads; In late spring, there are green garlic, Chinese toon buds, mung bean mouths and so on. Early summer is fresh garlic, shredded cucumber, shredded lentils and leeks.