Qingjiang Sanxian Noodles [Zhejiang Yueqing Specialty]

What is Qingjiang Sanxian Noodles? Authentic Zhejiang Yueqing specialty: Qingjiang Sanxian noodles

Content summary:Do you want to know what Qingjiang Sanxian noodles are? This article is a detailed introduction toZhejiang Yueqing specialty - Qingjiang Sanxian Noodles. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Qingjiang Sanxian Noodles. The full text takes about 3 minutes to read, mainly including the basic introduction of Qingjiang Sanxian Noodles and the product characteristics of Qingjiang Sanxian Noodles? Methods for making Qingjiang Three Fresh Noodles, etc

Introduction to Qingjiang Sanxian Noodles

Qingjiang Town is located in the central part of Yueqing City, spanning both banks of the lower reaches of the Qingjiang River and bordering Yueqing Bay to the east. Qingjiang Sanxian Noodles focus on taste, so everything from ingredient selection to processing is very particular. In order to ensure that this bowl of noodles is fresh and fragrant enough, three or more types of seafood (which is why it is named "Three Fresh Noodles") are usually placed, such as oysters, razor clams, shrimp, jumping fish, clams, etc. These seafood are usually purchased locally in Qingjiang, and the raw materials are relatively fresh or freshly cooked and sold. The highest grade of Qingjiang Three Fresh Noodles is Cong Noodles, which is the most luxurious Three Fresh Noodles

What are the characteristics of Qingjiang Sanxian noodles

The Qingjiang Sanxian noodles, renowned for their fresh ingredients and rich flavors, always have authentic seafood

Method of making Qingjiang Three Fresh Noodles

Qingjiang Three Fresh Noodles look complex and taste refreshing, but their cooking method is actually very simple. First, dry the main ingredient powder or noodles and cook them in water, then scoop them up and let them cool down. Start preparing the ingredients. First, chop the ginger into small pieces and mix with the eggs. Stir and fry in hot oil until crushed. Once cooked, remove from the pot and set aside. Then, sequentially stir fry the jumping fish, lean meat, oysters, clams, shrimp, etc. in a pot, then add water and bring to a boil. When the soup boils, add the ginger and eggs that were just cooked, as well as the dried noodles or noodles. Finally, add a small amount of fresh vegetable leaves and scallions, and simmer for a while