Liquan baked noodles [Shaanxi Liquan specialty]

What is Liquan branded noodles? Authentic Shaanxi Liquan specialty: Liquan baked noodles

Content summary:Do you want to know what Liquan baked noodles are? This article is a detailed introduction to the Shaanxi Liquan specialty - Liquan baked noodles. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Liquan baked noodles. The full text takes about 8 minutes to read, mainly including the basic introduction of Liquan baked noodles and the product characteristics of Liquan baked noodles? How did the history of Liquan baked noodles come about? The production method of Liquan baked noodles, the tasting and eating method of Liquan baked noodles, etc

Basic Introduction to Liquan Ramen

Liquan Ramen is known as the world's earliest convenience food and is a characteristic Han Chinese noodle dish in the Guanzhong region of Shaanxi Province. It can be eaten with soup or dried. Its unique way of eating is called "mao" (pronounced: miao， With a loud sound, he put the noodles in a bowl and poured them repeatedly with boiling water. Then add the seasoning, and you can eat it. The seasoning is unique. Use superior lard to mix the chili noodles, together with scallions, leek leaves, salt and locally brewed vinegar

What are the product features of Liquan branded noodles

For Liquan, baked noodles seem to have formed a unique culinary culture. In the northern mountainous area of Liquan, it goes without saying that during festivals and holidays, meat dishes are offered as sacrifices and baked noodles are eaten. For weddings, funerals, red and white celebrations, and other occasions, baked noodles are always eaten for breakfast

Due to its small area of existence, baked noodles can only be considered as a small variety within the category of pasta. However, its long history is astonishing, and its origin is truly shocking. According to research, this noodle originated in the late Shang and early Zhou dynasties. Due to its unique advantages of long storage period, easy portability, and instant noodle soup brewing, it was selected by King Wu of Zhou as a military meal during the campaign against Zhou. Tens of thousands of soldiers who had lived in the Guanzhong Plain for a long time carried branded noodles and marched into Henan, defeating King Zhou of Shang and opening up the world of the Zhou Dynasty for 800 years. Later generations therefore called branded noodles "the world's earliest instant noodles". From this calculation, it is undoubtedly the ancestor of instant noodles invented by Japan. However, Japanese packaged products that soothe the stomach are ubiquitous and popular, while the ancestor is like an aging plow ox under the sunset, only able to walk alone in the narrow area of Liquan and its surroundings, which inevitably makes people sigh in admiration

The earliest baked noodles should have flourished in the northern mountainous areas of Liquan. In the early years, baked noodles were not something that could be eaten normally. Due to the shortage of food, baked noodles became a luxury delicacy that Liquan people could only enjoy during the Chinese New Year. The local nursery rhyme goes: "What's good to do? Happy Chinese New Year! Buy candy and firecrackers during the Chinese New Year, and you can eat enough by flipping and hanging noodles!"

The method of making Liquan style baked noodles

At dawn, everyone wakes up. The woman prepares a large clay pot, and the man pours dozens of pounds of flour into it before adding water to "wash his face". Facial cleansing "is the process of removing the gluten from the dough, resulting in a smooth and shiny texture. Due to the large amount of flour, "washing face" has become a physically demanding job that requires repeated scrubbing to remove all the gluten from the flour and form a batter. The woman immediately began to "spread" the baked noodles. The one who cooks noodles, the noodles formed by roasting. 'Pan Lao Mian' is the process of pouring batter into an iron pot, spreading it round and pushing it thin, and roasting it until cooked, similar to making pancakes. The 'spread of baked noodles' must be burned with wheat straw, with a mild fire nature. This way, the baked noodles will not burn or become burnt, and both inside and outside will be cooked. Coal fire, charcoal fire, or chopping wood fire should never be used, otherwise the external burning and internal growth will definitely fail. The cooked dough is thin and translucent, with a strong aroma of wheat. At this point, it was the turn of the men to take the stage again. They tightly wrapped the long strip of dough with gauze, covered it with a wooden board or pot lid, and tried their best to hold onto a heavy and unusually heavy bluestone. The next day, remove the bluestone and take out the long strips that have been pressed with porcelain. The woman cuts them into thin threads one by one on the table, neatly arranges them in a large bamboo basket, covers them with thick cloth, and places them in a cool place in the house. The entire production of baked noodles is completed

Tasting and Eating Methods of Liquan Braised Noodles

The method of eating braised noodles is very particular: first, you need less noodles and more soup. When braising noodles with hot soup, the gap opens up, and the five flavors and deliciousness of the soup quickly invade the noodles. There is noodles in the soup, soup in the noodles, and more soup than noodles, in order for the hot air to evaporate and the deliciousness to be strong. Therefore, it is advisable to use three or four chopsticks to scoop out a bowl of noodles. Because of this, the people of Liquan have a particularly large appetite when it comes to eating baked noodles, often eating one or twenty bowls. Yellow mouthed children can easily eat seven or eight bowls, which shocked outsiders. The second is to pour hot soup over it and eat it immediately. Do not use chopsticks to eat and stop, stir and stir, exchange pleasantries, or waste time. The expansion of baked noodles is fast, and when poured and ready to eat, one can taste the fine texture of baked noodles and the spicy aroma of the soup, which is exactly the charm of eating baked noodles. If soaked in soup for too long, it will become swollen, soft, and unpleasant to eat. The taste difference between the two is huge, so remember this. The third is to only eat noodles and not drink soup. The soup has been added to the noodles, and there is soup in the noodles. If you drink too much soup after eating noodles, you will definitely feel thirsty after meals. Someone once went to Liquan to eat baked noodles, and after finishing a bowl, he lifted the bottom of the bowl and drank the soup in one gulp, which made him a laughing stock among the locals. Therefore, paying attention to the method of eating is a prerequisite for enjoying delicious food. A certain gentleman was impatient and grabbed a lot of Liquan branded noodles, making a big bowl of porridge. In the end, he commented that he really didn't know why Liquan people love to eat such unappetizing noodles. Upon hearing this, the person from Yiliquan immediately turned pale and said, "There's no such thing as a way to eat watermelon. He insists on eating it vertically when eating it horizontally, and even washes his face if he doesn't finish. Can you blame watermelon for not being good?!" It seems that eating has a taste buds and a esophagus, and if you want to taste something, you need to pay attention to your gut. This statement is not bad at all