Ciwu Da Mian [Zhejiang Zhuji Specialty]

What is' second dock noodles'? Authentic Zhejiang Zhuji specialty: Ciwu Da Mian

Content summary:Do you want to know what Ciwu Da Mian is? This article is a detailed introduction to the Zhejiang Zhuji specialty - Ciwu Noodles. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Ciwu Noodles. The full text takes about 3 minutes to read, mainly including the basic introduction of Ciwu Noodles and the product characteristics of Ciwu Noodles? How did the history of making noodles in Ciwu come about? The production method of Ciwu noodles, etc

Basic Introduction to Ciwu Noodles

Ciwu Noodles is a traditional Han style snack in Ciwu Town, Zhuji City, Zhejiang Province. Ciwu noodles are on par with Caota lamb and Anhua Niutao soup, and are known as one of the top ten traditional flavor foods in Zhuji. This snack originated during the Southern Song Dynasty

What are the product features of the secondary dock punching surface

1. Through countless trials and repeated pressure, it becomes flexible and delicious

2. Fresh meat and vegetables, cooked together with noodles and vegetables, leaving an endless aftertaste

3. One bowl, one burn, never mix, bowl is mellow and upright

How did the history of making noodles in Ciwu come about

Ciwu is a town under the jurisdiction of Zhuji City, located on the border with Hangzhou. Since the Southern Song Dynasty moved its capital to Hangzhou, a court pastry chef fled from the palace due to trouble and became stranded in the countryside around Ciwu. He started making noodles, a type of noodle specially made from northern flour, which became popular among the people of Ciwu. Due to its complex production, smooth and tender taste, unique freshness, and high price, it has always been pursued by the wealthy class and cannot be widely promoted

Method for making Ciwu noodles

The general dough is made by kneading flour with water, while the dough for Ciwu noodles is made by smashing it on a cutting board. A rolling pin that is over 1 meter long and looks a bit exaggerated repeatedly presses the dough on the table, so that the dough has resilience. After plowing the dough with a rolling pin in a "wheat field" for about half an hour, the dough becomes a thin layer of dough, which is then folded and cut into noodles...

Even if it is well beaten, it needs to be cooked well. The authentic cooking of Ciwu noodles is more particular, clearly different from the "topped noodles" with soup toppings in Hangzhou and Shanghai. When cooking, two pots must be used simultaneously. One pot is used to boil noodles, and the other pot is used to stir fry dishes. The noodles should be added to the stir fry pot at the appropriate time, and then various ingredients should be added according to the taste preferences of each person to make a bowl of unique flavored noodles