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What is Gu Lao Mian Chi? Authentic Guangdong Heshan specialty: Gulao Noodles and Soy Sauce
Summary:Do you want to know what Gulao Noodles and Soy Sauce is? This article is a detailed introduction toGuangdong Heshan specialty - Gu Lao Mian Chi. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information about Gu Lao Mian Chi. The full text takes about 4 minutes to read, mainly including the basic introduction of Gu Lao Mian Chi and the product characteristics of Gu Lao Mian Chi? How did the history of Gu Lao Mian Chi come about? The production method of Gulao noodles and black beans, etc
Basic Introduction to Gulao Noodles and Soy Sauce
Gulao Noodles and Soy Sauce can have a fragrant aroma, thanks to the selection of high-quality ingredients and the use of traditional natural sun drying methods.
. The water source is very important for making good seasonings, and the selection of ingredients is also very careful. The main material of fermented wheaten soybeans is soybeans. More than 60 kinds of products are brewed with Donggu sauce, such as soy sauce, vinegar, Fermented bean curd, etc., while Gulao fermented wheaten soybeans sauce takes this traditional process to the extreme. Persist in using traditional natural sun drying methods to conform to modern people's pursuit of healthy and environmentally friendly dietary concepts. The production of Gu Lao Mian black beans involves 9 processes and takes over 90 daysWhat are the product characteristics of Gulao Noodle Soy Sauce
Gulao noodles and black beans are dry, with low moisture and heavy oil. When placed in the kitchen, even after eating the last bit, they will not mold
How did the history of ancient Lao noodles and black beans come aboutIn the 30th year of the Daoguang reign of the Qing Dynasty (1850 AD), Yang merchants from Zhaiwu, Heshan County, founded Tiaozhen Sauce Garden in Dongning Street, Gulao Town, due to the clear water of the Xijiang River and the prevalence of folk brewing of noodles and soy sauce. They operated noodles and soy sauce. In the decades leading up to the liberation, there were numerous workshops in Gulao Town that produced Gulao noodles and black beans. However, the noodles and black beans created by Yang Qipan, a descendant of the Yang Dynasty, were the most famous and well-known. Due to Yang Qipan's unique production process and meticulous selection of ingredients and packaging, the ancient Lao Mianchi produced by him became popular and well-known far and wide. Some overseas Chinese even brought the Mianchi to the Americas as a special product to reminisce about their hometown. As a result, he became famous and wealthy, becoming a representative figure of the unique brand of ancient Lao Mianchi. The Tiaozhen Sauce Garden has also been passed down as an important workshop
Method of making Gu Lao Mian Chi
Steamed Pork with Noodles
Ingredients: 100g of pork belly, 1 teaspoon of Gu Lao Mian Chi, a little red and green chili shreds
Ingredients: appropriate amounts of white sugar, edible salt, and cornstarch
1. Wash the pork belly and slice it, then wash the chili and cut it into shreds
2. Mix the pork belly, ancient noodles, soy sauce, and cornstarch evenly
Thirdly, add a little white sugar, edible salt, and shredded red and green chili peppers<4. Steam over medium heat for about 30 minutes
In the 30th year of the Daoguang reign of the Qing Dynasty (1850 AD), Yang merchants from Zhaiwu, Heshan County, founded Tiaozhen Sauce Garden in Dongning Street, Gulao Town, due to the clear water of the Xijiang River and the prevalence of folk brewing of noodles and soy sauce. They operated noodles and soy sauce. In the decades leading up to the liberation, there were numerous workshops in Gulao Town that produced Gulao noodles and black beans. However, the noodles and black beans created by Yang Qipan, a descendant of the Yang Dynasty, were the most famous and well-known. Due to Yang Qipan's unique production process and meticulous selection of ingredients and packaging, the ancient Lao Mianchi produced by him became popular and well-known far and wide. Some overseas Chinese even brought the Mianchi to the Americas as a special product to reminisce about their hometown. As a result, he became famous and wealthy, becoming a representative figure of the unique brand of ancient Lao Mianchi. The Tiaozhen Sauce Garden has also been passed down as an important workshop
Method of making Gu Lao Mian Chi
Steamed Pork with Noodles
Ingredients: 100g of pork belly, 1 teaspoon of Gu Lao Mian Chi, a little red and green chili shreds
Ingredients: appropriate amounts of white sugar, edible salt, and cornstarch
1. Wash the pork belly and slice it, then wash the chili and cut it into shreds
2. Mix the pork belly, ancient noodles, soy sauce, and cornstarch evenly
Thirdly, add a little white sugar, edible salt, and shredded red and green chili peppers<4. Steam over medium heat for about 30 minutes