Ask for the introduction of minced meat noodles ~

There are different and beautiful legends about the origin of noodles with minced meat.

In the folk, minced meat noodles are also called "sister-in-law noodles", which are named after West Zhou Wenwang. According to legend, Zhou Wenwang has been raised by her sister-in-law since her young parents died. On an expedition, I was caught in a downpour and the wind was biting. After taking hundreds of medicines, it didn't get better. I have been bedridden for several days. My sister-in-law came out and made a bowl of hot noodles for Wang Wen. Wang Wen was sweating profusely and refreshed. Later, in memory of my sister-in-law, I named it "Sister-in-law Noodles".

There is also a legend that there was a dragon in the Western Zhou Dynasty, which made waves and harmed the people. One day, Zhou Wenwang's son, Zhou Wuwang, led troops on patrol and happened to meet this dragon which brought great disaster to people. King Wu ordered his soldiers to line up and shot the dragon with arrows. To celebrate, it is auspicious. Let the army firemen carry a big pot and fry the dragon meat cut into small pieces. Because there are fewer meat and more soldiers, they can only put a little scorpion in each bowl, so the noodles are more delicious.

There is also a saying that minced meat noodles developed and changed on the basis of "longevity noodles" in the Tang Dynasty. "Yi Zaji" said: "There are many soup cakes on Tang people's birthdays, and the so-called' long life' is also." Liu Yuxi, a poet in the Tang Dynasty, said in a poem, "I am a guest and eat soup cakes." Foods like noodles were called "soup cakes" in the Tang Dynasty. The soup cake mentioned in Liu Shizhong is "longevity noodles". It was a good place to entertain guests in the Tang Dynasty. According to legend, Su Dongpo especially liked this kind of noodles when he was an official in Shaanxi, and wrote a poem of praise for it: "I want to be a soup cake customer, but I am worried about writing a book by mistake."

There is a folk story about changing the name of "longevity noodles" to "noodles with minced meat": A long time ago, a family in Qishan married a beautiful, intelligent, diligent and clever daughter-in-law. The second day after the new daughter-in-law arrived at her husband's house, she cooked noodles for the whole family. After eating, the whole family praised the noodles for being smooth and delicious. Later, my brother-in-law was admitted to the official position, and invited classmates and friends to be guests at home, so that my sister-in-law could cook the best noodles for everyone to entertain guests. After eating, everyone was full of praise. Since then, "Sister-in-law's face" has become famous. Because this kind of "sister-in-law's face" must add scorpions. So people also call it "minced meat noodles".

According to historical records, the meat of Sao Zi appeared in the Northern Song Dynasty, and there were shops specializing in processing and selling the meat of Sao Zi recorded in Dream of Liang Lu. But whether there was a "face of shame" at that time is still unknown. In the Ming Dynasty, Gao Lian wrote down the practice of rolling pin in Eight Chapters of Respect for Life, so it can be said with certainty that rolling pin had already come out at least before Gao Lian wrote this book.

The entrance of minced meat noodles is smooth and sour, and its noodles must be hand-rolled. It is famous for its five words: white, thin, thin, thick and light. The soup color is also exquisite: sour, spicy, thin and fragrant. It is a unique folk snack in Shaanxi with pork, day lily, eggs, fungus, tofu and garlic seedlings as raw materials. Today's minced meat noodles have nine characteristics:

Sour-use old vinegar to make the soup stand out;

Spicy-fry noodles with frying oil to make the soup spicy and delicious;

Xiangsaozi has a unique fragrance; Fine-refers to noodles that are rolled very finely by hand;

Tendon-the surface is fine but not pus;

Noodles are as light as fish;

Frying-the temperature of soup is very high;

Thin-there are many noodles in every bowl of noodle soup, only enough to eat one bite. Ordinary people eat more than a dozen bowls, while young people can eat thirty or forty bowls.

Wang-there is a lot of oil in the soup, which blocks the heat of the soup, and it is not easy to cool it down in cold weather. At the same time, we also pay attention to bottom dishes and pickles, such as flower red (carrot), yellow (yellow flower), white (tofu), gold (egg cake), black (fungus) and green (leek). And the cooking of steamed dumplings is even more exquisite.

Minced meat noodles are very valuable in Guanzhong area of Shaanxi Province. In addition to following the relevant customs of "longevity noodles" in the Tang Dynasty, such as eating on birthdays, it should be used to entertain guests at weddings, funerals or holidays. There was a custom in rural Shaanxi in the old days: the day after the new wife passed the door, a grand rolling ceremony was held at her husband's house, and the new wife rolled the noodles in front of the guests to test her skills. Skilled people can win everyone's praise only by rolling out noodles with uniform thickness, slender strips and no breakage when they enter the pot.