Daxi Noodles [Chongqing Wushan Specialty]

What is Daxi vermicelli? Authentic Chongqing Wushan specialty: Daxi vermicelli

Content summary:Do you want to know what Daxi vermicelli is? This article is a detailed introduction toChongqing Wushan specialty - Daxi vermicelli. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Daxi vermicelli. The full text takes about 5 minutes to read, mainly including the basic introduction of Daxi vermicelli and its nutritional value? What are the product characteristics of Daxi vermicelli? How did the history of Daxi noodles come about? The production method of Daxi vermicelli, etc

Basic Introduction to Daxi Noodles

Daxi Township in Wushan County is the birthplace of "Daxi Culture". At some point, the clever people of Daxi used sweet potatoes to make vermicelli and named it "Tiao Fen". Later, they added pea powder to the sweet potato flour and mixed it in a certain proportion to make vermicelli, which was called "Daxi vermicelli". Daxi vermicelli technique is preparing to apply for municipal intangible cultural heritage status recently

1. Noodles are rich in carbohydrates, dietary fiber, protein, niacin, and minerals such as calcium, magnesium, iron, potassium, phosphorus, and sodium

2. Noodles have good flavor attachment, which can absorb the taste of various delicious soup ingredients. In addition, the softness and smoothness of noodles themselves make them more refreshing and pleasant to eat

The characteristics of Daxi vermicelli are bright color, long-lasting cooking, and no stickiness when returned to the pot

How did the history of Daxi noodles come about

The "Wushan people" from the Longgupo Temple, dating back 2.04 million years, prove that human ancestors lived here more than 2 million years ago. In Daxi, the only barbarian cave in the country was discovered. Before human ancestors learned how to build houses, barbarians made stone arches into "tomb cave style" houses to live in. This proves that the people of Daxi have a long history of production and living here. At some point, the clever people of Daxi created traditional folk workshops in pursuit of a better life and invented traditional handicrafts using their labor wisdom. They made vermicelli from sweet potatoes and named it "Tiao Fen." Later, Daxi people added pea powder to sweet potato flour and mixed it in a certain proportion to make vermicelli, which was called "Daxi vermicelli." This technique was first created by Daxi people and has been passed down for thousands of years. Later on, some people "stole teachers to learn skills" and spread to surrounding towns and neighboring counties

The production method of Daxi vermicelli

To make Daxi vermicelli, a series of traditional folk techniques should be used. Daxi Township first built a high-quality high starch potato base of 3000 acres and a high-quality pea base of 2000 acres, with sufficient high-quality raw materials. Then Daxi Noodle Processing Factory purchases sweet potatoes, washes the sediment and peels them, crushes them into sweet potato residue powder using a grinder, and uses the "low acid precipitation method" to filter out the water using a white cloth bag. After low acid precipitation, the water is removed and the powder is retained. Then, it is lifted in a bag and filtered out to form a snow-white large lump of powder; Then divide it into small clumps and dry them with water, naturally forming a fine powder. When making vermicelli, use a large vat to mix sweet potato flour, pea flour, and an appropriate amount of water in proportion, and repeatedly knead them into a very chewy powder. In the processing workshop, use the equipment set with dragons and handcraft to make vermicelli. First, boil water in a large iron pot until the water reaches a certain high temperature, and then start making vermicelli. Master Zhangmai's left hand is a flat iron ladle, which is filled with kneaded powder lumps. His right hand clenches a fist and continuously beats the powder lumps in the ladle downwards. The powder strips and threads continuously fall into the hot water pot, and the person on the left keeps adding powder lumps to the ladle; On the right, one person uses a long bamboo stick to continuously lift the noodles into the cold water tank to prevent adhesion. Then, someone uses a bamboo pole to scoop up the noodles and air dry them on the elevated platform. The entire production process should be completed until the prepared sweet potato flour is finished. After drying the vermicelli, it is stored in the packaging workshop and packaged in a special style for sale. The entire process from producing raw materials to making vermicelli requires dozens of steps