Quzhou Rice Noodles [Hebei Quzhou Specialty]

What is Quzhou noodles? Authentic Hebei Quzhou specialty: Quzhou noodles

Summary:Do you want to know what Quzhou noodles are? This article is a detailed introduction to theHebei Quzhou specialty - Quzhou noodles. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Quzhou noodles. The full reading time is about 9 minutes, mainly including the basic introduction of Quzhou noodles

Basic Introduction to Quzhou Rice Noodles

Rice noodles (pronounced h é le), also known as river drains, are made by mixing pea flour, buckwheat flour, or other mixed bean flour with soft dough and using a rice noodle bed (a wooden or iron tool with many round eyes) to form small round strips by pressing the noodles out through the round eyes. It is thicker than regular noodles, but harder and softer than noodles, and is consumed in a similar way to noodles. Sometimes it is necessary to add flour paste to adjust the softness, hardness, and taste of soybean noodles. Suitable for noodles that do not have high stickiness compared to wheat flour and cannot be made into noodles using ordinary methods. In the north, especially in Shanxi (northwest of Shanxi) and Shaanxi (Guanzhong region), eating is more common. The definition of "shuo" in "Cihai" is explained as: "a food made from buckwheat flour in the north, see 'heluo'. The explanation for heluo is:" shuo, a type of noodle in the north. "Wang Zhen's" Nongshu Buckwheat "states:" In the mountains and counties of the north, there are many types of buckwheat flour that can be ground into noodles or soup cakes, known as heluo. "Wang Zhen was an agronomist in the Yuan Dynasty. In his agricultural monograph" Nongshu Buckwheat, "there is a sentence that is not mentioned in" Cihai ":" It is used for long-term consumption. Smooth and fine like powder. "That is to say, the" river drain "of the past had a smooth and fine appearance like powder. At that time, it was a food made and consumed by families themselves, just like the rolling noodles made at home today

The most famous noodle restaurant in Quzhou is undoubtedly Anjia Noodle Restaurant located 50 meters west of the Old Street Bridge and north of the road. Anjia Rice Noodle Shop was founded in the 1980s, specializing in rice noodles, water fried buns, pancakes and other noodle dishes. Its specialty is to make rice noodles with traditional craftsmanship (rice bed), and on the basis of preserving traditional craftsmanship, the ingredients of rice noodles have been improved according to the local residents' dietary habits, becoming the first choice for Quzhou people's noodle dishes. Many guests who come from afar also come to Anjia Rice Noodle Shop to taste the original ecological rice noodles. The sentence is:. The restaurant uses Inner Mongolian buckwheat as the raw material for its noodles, without adding any food additives such as monosodium glutamate or alkali, meeting people's dual needs for the taste and nutrition of the noodles

Hele Noodles According to the nutritional composition analysis of China's main grains by the Institute of Health, Chinese Academy of Medical Sciences, the protein content of buckwheat flour is significantly higher than that of rice, millet, wheat, sorghum, corn flour and tsamba. Buckwheat flour contains 18 types of amino acids, and the composition of amino acids is similar to that of protein amino acids in leguminous crops. The fat content is also higher than that of rice, wheat flour and tsamba. Buckwheat fat contains 9 types of fatty acids, among which oleic acid and linoleic acid have the highest content, accounting for 75% of the total fatty acids. It also contains 19% palmitic acid, 4.8% linolenic acid, and so on. In addition, it also contains organic acids such as citric acid, oxalic acid, and malic acid. Buckwheat also contains trace amounts of calcium, phosphorus, iron, copper, zinc, as well as trace elements such as selenium, boron, iodine, nickel, cobalt, and various vitamins Vb、Vb2、Vc、Ve、VPP、VP， VP (rutin) and chlorophyll are not present in other cereal crops. The nutritional composition of buckwheat grains varies depending on the variety and cultivation conditions. These substances play an important role in the physiological metabolism of the human body. With the development of modern science and technology, the improvement of people's quality of life, and the high-quality and diversified food, buckwheat will be favored as a healthy food by people. Buckwheat contains a high amount of medicinal ingredients - bioflavonoids, with more content in stems and leaves than in seeds, and more content in bitter buckwheat than in sweet buckwheat. Quercetin and its glycosides are flavonoid compounds with anti-inflammatory, cough stopping, and expectorant effects. The content of Quercetin in tartary buckwheat is about 1.6%, and it has been made into a quercetin medicine. Buckwheat is rich in rutin and other polyphenols. Rutin is a quercetin-3-0-glucoside that can prevent and treat various bleeding diseases caused by capillary fragility, and is used as an adjuvant therapy for hypertension. Buckwheat contains a large amount of copper, which is 2-4 times that of wheat and rice. Copper can promote the action of iron and is beneficial for preventing and treating anemia. Buckwheat contains selenium, which is scarce in other grains and beneficial for cancer prevention. Buckwheat also contains a high amount of cysteine and cysteine, and has high radiation protection properties. Buckwheat seeds contain 8 types of protease inhibitors, which are obstacles to protein degrading enzymes and can hinder the proliferation of leukemia cells. In particular, the consumption of tartary buckwheat and its products can significantly reduce the cholesterol, blood lipid and blood sugar in human blood, which has an auxiliary effect on patients with hypertension, coronary heart disease, stroke, etc., has a good treatment and relief effect on diabetes and complications, and also has a good effect on gastrointestinal diseases and oral ulcers. Buckwheat medicinal, health, and functional products mainly include: bioflavonoids (No. 1) gum, bioflavonoids (No. 2) gum, bioflavonoids powder, bioflavonoids ointment, bioflavonoids toothpaste, bioflavonoids chewing gum, bitter buckwheat gum, Huangdi cuisine (Sino Japanese cooperation), buckwheat anti-cancer drugs, bitter buckwheat granules, bitter buckwheat nutritional health paste, various bitter buckwheat cosmetics, such as bitter buckwheat hair conditioner, bitter buckwheat bath liquid, bitter buckwheat skin cream, bitter buckwheat anti radiation face cream, and buckwheat series drinks, such as bitter buckwheat lung and throat clearing drink, bitter buckwheat heatstroke relieving drink, bitter buckwheat nourishing drink, etc