Hot and Cold Noodles [Sichuan Langzhong Specialty]

What is hot and cold noodles? Authentic Sichuan Langzhong specialty: Hot Cold Noodles

Summary:Do you want to know what Hot Cold Noodles are? This article is a detailed introduction to the special product of Sichuan Langzhong - Hot Cold Noodles. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Hot Cold Noodles. The full text takes about 4 minutes to read, mainly including the basic introduction of Hot Cold Noodles and the product characteristics of Hot Cold Noodles? How did the history of hot and cold noodles come about? The production method of hot and cold noodles, etc

Basic Introduction to Hot and Cold Noodles

Hot and cold noodles, also known as "Tang cold noodles", are made by adding diced meat to food after cooking. Hot but not too hot, warm but not too cold, spicy and delicious, with a long-lasting aftertaste, suitable for all seasons, loved by people of all ages

Hot but not too hot, warm but not too cold, spicy and fresh, with a long-lasting aftertaste, suitable for all seasons, loved by people of all ages. Foreign merchants and American missionaries brought this as tourist food. Every family knows how to make hot and cold noodles, and there are also specialized restaurants selling them, but they are all done before 12 o'clock. Whenever old friends visit and wanderers return home, most people like to make beef braised and cold. A bowl of cold noodles filled with the deep affection and warmth of family. Eating a bowl of Langzhong hot and cold noodles will leave a lasting impression on Langzhong's heart

The prominent feature of Langzhong cold noodles is that the cold noodles need to be soaked with hot beef sauce, so more accurately, it should be called "beef sauce cold noodles"

Method for making hot and cold noodles

Ingredients:

Fresh fine noodles, fresh beef, sesame oil, Douban, sauce, Shannai, star anise, Sichuan peppercorns, dried chili noodles, bean flour, brown sugar, chives, bean sprouts, celery (as base)

Method: Select fresh fine noodles, boil them in a pot, remove them, spread them apart and let them cool, mix well with sesame oil.

. The noodles are golden and shiny, loose but not sticky. The characteristic of cold noodles is called saozi: Cut fresh beef into thumb sized pieces, add spices such as Douban, sauce, Shannai, star anise, Sichuan peppercorns, etc., and simmer until cooked. Then add water and wet soybean flour to make a paste, and color it with special brown sugar. Set aside on low heat. When eating, first put a small amount of chives, bean sprouts, and celery in a bowl as a base, then add cold noodles, add seasonings, especially stir fried dried chili noodles, drizzle with hot sauce and mix