There is a well-known two-part allegorical saying in Hanzhong area: the slurry surface of Mo Erguai continues to be eaten. This means that there is a fertility called Yaoerguai near the south gate of Hanzhong, and the pulp surface tastes good. Anyone who comes to eat will have to continue one or two bowls after eating a bowl.
when it comes to the origin of the slurry surface, there is a folk legend.
When Chu and Han were fighting, there was a man named Han Er at the second turn. Shortly after he got married, the husband and wife opened a small noodle restaurant, which was specially designed for the sedan-chair vendors to take a nap. At that time, sour vinegar had not yet appeared. When Han Er sells noodles, he only raises some oil and salt in the sauce, which is not good, so the business is very light.
I closed the shop one night. As usual, Han Er and his wife washed and fried the Chinese cabbage for the next day and put it in a small bamboo basket. The small bamboo basket was conveniently placed on a big soup basin filled with noodle soup and closed the door to sleep.
The next morning, before the store door was opened, there was a knock on the door. Han Er opened the door and saw that it was his brother-in-law? It was said that his mother had an acute illness and asked her sister and brother-in-law to take a trip. When Han Er and his wife heard this, they dared not neglect it. They quickly took a few strings of money and crossed the Hanjiang River to visit patients in the countryside.
Han Er's mother-in-law is over sixty years old? Got a fever. Han Er and his wife were very filial. When they got home, they quickly asked the doctor to see a doctor. They were busy for four or five days until the old man was cured. It was already noon.
the store door is open, and customers are receiving again. Two guests came in. An old man and a mature man, all dressed as civilians, have a very smooth attitude.
Han er cooked noodles, but he couldn't find the cabbage. Looking around, I found it in the leftover noodle soup He asked his wife; "What's the matter with this?" The wife thought for a moment and said, "The cat must have knocked over the bamboo basket when looking for food." Korea's second thought makes sense. He picked it up and smelled it. It smelled sour. He had to say to the guest, "I'm sorry, sir, but there is no more shame. Let's make do with white flour!" "
mature guests went to the soup basin and saw that the Chinese cabbage in the noodle soup was yellow in green, sweet in acid, and the water was like thick wine. He said; "Shopkeeper, never mind, we just want to eat some side dishes!" The elderly guest was afraid of eating something wrong, and said, "In my opinion, it's better to be careful, in case you eat something bad?" Mature guests smiled and said; "You are too careful. It's not poison. What are you afraid of? It's all food. " "That" the elderly guest stroked his gray beard and hesitated for a moment and then said; "Well, let me try the first bowl first!" The mature guest nodded his head.
Han Er poured the Chinese cabbage in the noodle soup into the first bowl of noodles, and then poured a spoonful of red oil chili pepper beautifully. After the elderly guests took it and mixed it up, they tasted it less and less. Well, no problem, and then they ate it boldly.
"How was it? Was it delicious?" Asked the mature guest.
"sour, spicy and fragrant, so delicious!" The elderly guests nodded and praised.
After running for a long time, the mature guest was already hungry. He couldn't wait to ask the store to pour a bowl, and when he ate it, it was really good. So, the two guests ate and continued, and continued and continued. The elderly guests ate four bowls in a row, and the mature guests ate six bowls in a row. Mature guests wiped the oil stains on their mouths after eating, and said to Han Er; "Shopkeeper, this kind of noodles with minced meat is really delicious. What do you think the name should be?"
Han Er is also very happy with this unexpected discovery. He smiled and said. "Small eyes are dark, and there is no smell in the stomach. Let's take a name for the guest officer." The mature guest turned to his companion and said, "You have a lot of literary spirit in your stomach, so take it!" The elderly guest stroked his gray beard and said after a moment of meditation; "It's as thick as water slurry. I think it's called slurry surface!" "good!" The mature guest and Han Er both nodded in unison.
in this way, the reputation of this kind of paste-water noodles with minced meat made by cooking Chinese cabbage and soaking it in noodle soup for a few days spread. Han Er's noodle shop is crowded every day and its business is booming. Later, he learned that the two guests who came that day were Hanwang Liu Bang and Prime Minister Xiao He. Both the monarch and the minister were traveling incognito in Hanzhong city, and they noticed the practice of plasma surface in different places. After that, it spread all over Hanzhong and southern Shaanxi, but Yao Er Guai was the most authentic. 2. Introduction of Slurry
Slurry is a traditional dish of the Han nationality with a long history. Legend has it that it began in the late Qin Dynasty. Cabbage, celery, bitter canal, radish, potato, bean sprouts, etc. are used as raw materials (there are other raw materials, which can be selected according to tastes and habits, and can also be made by combining several kinds). After scalding in boiling water, a small amount of flour is mixed with warm water, and yeast fermentation is carried out, in which celery slurry is the top grade. In the south of Shaanxi Province, the vegetable that specially makes slurry water-slurry water vegetables, also known as spicy vegetables. The syrup turns pale white and slightly sour. If a little sugar is added when it is directly scooped out for drinking, it will be sweet and sour. It is nutritious and can relieve summer heat and quench thirst. If the slurry is boiled with pepper and onion, and then added with Lamian Noodles or handmade noodles, it becomes a bowl of authentic slurry surface. The method of pulping in Gansu is basically the same as above, but the raw materials are richer than those in southern Shaanxi. The dishes in the slurry are also called sauerkraut, but they are very different from those in the northeast. 3. the strength of starched vegetables
starched water, also known as sour pulp.
is a traditional dish of Han nationality with a long history. Legend has it that it began in the late Qin Dynasty.
Cabbage, celery, bitter canal, radish, potato and soybean sprouts are used as raw materials (there are other raw materials, which can be selected according to tastes and habits, or they can be made by combining several kinds), scalded in boiling water, and fermented with yeast, among which celery slurry is the top grade. In the south of Shaanxi Province, the vegetable that specially makes slurry water-slurry water vegetables, also known as spicy vegetables.
The syrup turns pale white and slightly sour. If you scoop it out directly and add a little sugar when drinking, it will be sweet and sour. It is rich in nutrition and can relieve summer heat and quench thirst. If the slurry is boiled with pepper and onion, and then added with Lamian Noodles or handmade noodles, it becomes a bowl of authentic slurry surface.
The pulping method in Gansu is basically the same as above, but the raw materials are richer than those in southern Shaanxi. The dishes in the slurry are also called sauerkraut, but they are very different from those in the northeast.
Slurry can also regulate air-entraining, stimulate appetite, quench thirst, relieve boredom and go to sleep, regulate viscera and facilitate urination. 4. How many years' history of starched noodles
Starched noodles originated in Fangcheng County, Henan Province, and it was known as pea flour starched noodles with a long history. It is said that during the Zhengde period of the Ming Dynasty, a man named Shi in this county opened a restaurant, and the business was very prosperous. One year, there was a poor harvest of wheat and a bumper harvest of peas. The restaurant sold pea noodle rice every day, and the business was depressed for a while. One day, an imperial envoy from Beijing took his entourage by this restaurant for dinner, and the owner was in a hurry because he had no rice dishes. When he saw the ground peas in the basin and the noodles on the table, he was in a hurry. He used pepper leaves and agastache as ingredients, and used pea paste as soup to add noodles to make a pot of pea paste noodles. The imperial envoy was very satisfied after eating. Since then, the shopkeeper has added the recipe of vermicelli, and the business of the shop has flourished again. Since then, this vermicelli has become a famous food in Henan.
However, after hundreds of years of improvement, the method of making vermicelli is very elegant now. As the name implies, vermicelli is mainly made of noodles, but this kind of noodles is not made of superior flour, and the authentic ones are mostly miscellaneous grains. Noodles must be fine. The most important thing is this auxiliary material-paste. The quality of this paste directly determines the taste of the whole snack.
when making pulp, first soak mung beans or peas in water, then put them on a stone mill to grind them into coarse pulp, filter them with gauze to remove residues, and then put them in pots or cans. After a day or two, the slurry is fermented and turned sour, and the slurry is ready. When cooking, when the sour slurry is poured into a pot and boiled to 8℃, a layer of foam appears on the surface of the slurry. At this time, it should be beaten gently with a spoon. After the foam disappears, the slurry becomes fine and smooth, and then other seasonings such as strips can be added.
Another auxiliary material is sesame leaves. Generally, when we make noodles, we usually put green vegetables. However, all the authentic noodles are filled with sesame leaves, but sesame leaves are not easy to make and hard to find. Many people use celery leaves instead. Sesame leaves should choose the heart of the newly grown leaves, wash them, blanch them with boiling water, and then put them in a cool place to dry and save them for later use.
Nowadays, the vermicelli in Fangcheng County has been replaced by the vermicelli in Luoyang, and Luoyang people are also very particular about how to eat it. In the past, the side dishes in noodles were basically the same as soybeans, celery and shredded pickles, but now they are basically more than a dozen seasonal dishes, such as diced sour cabbage, diced cucumber, diced celery, diced carrot, diced white radish, small pepper, shredded mustard, diced cabbage and soybeans.
According to legend, during the Eastern Han Dynasty, Liu Xiu, Emperor Guangwu, ran around day and night to avoid Wang Mang's pursuit, but he didn't enter the water for several days. I went to Luoyang late one night and saw a family. I want to beg for some food, but the owner is poor, and there are only a few handfuls of dry noodles, and some slurry that has been ground with sour mung beans. Liu Xiu was too hungry to care much, so the host cooked noodles, vegetable leaves and miscellaneous beans in a pot with sour pulp. Liu Xiu wolfed down his food, but he felt that the aroma was coming on his face and he ate it with relish. In the future, when Liu Xiu became emperor, although he was served by delicacies, he was still obsessed with the paste noodles in the disaster that year, so that the dish of paste noodles was included in the royal banquet.
paste noodles have been passed down for thousands of years and have been passed down to this day. At present, Luoyang water mat (a famous food) is as famous as Luoyang Peony and Luoyang Longmen, and it is called the three wonders of Luoyang. There is pasta noodles in Luoyang water mat. 5. The historical origin of sour noodle
I hope it will help you: sour noodle is a unique pasta in Zaoyang, Xiangyang City, which originated in the Qing Dynasty and has a history of more than 1 years.
It is said that a snack bar in the mid-Qing Dynasty was mainly engaged in noodle business, and the vegetables harvested in summer and autumn were often fermented and turned sour in a vat for winter consumption. One day, the vegetarian dishes with pasta were used up, and the Peng family made sour and delicious sour paste noodles with sauerkraut water as the soup with pasta.
Unexpectedly, when this bowl of noodles went out at one end, it was immediately snapped up by the guests, and the guests from south to north were full of praise after eating it, so the sour noodle became a unique flavor snack in Zaoyang. After several generations of continuous improvement and renewal, with dozens of spices, the yogurt noodles are not only delicious in color and flavor, but also have the effects of appetizing and preventing colds.
Today, in the streets of Juwan, the smell of sour paste noodles is full of people's mouths and noses, and many residents in Xiangfan city often drive to Zaoyang to taste delicious sour paste noodles. 6. the history of Jinan springs
Jinan springs have a long history and culture
Jinan springs have a long history. According to historical archaeological experts, as early as 1542 BC, it has a history of more than 354 years. In Eighteen Years of Huan Gong in the Spring and Autumn Period, there is a record that "the guild met in Longshui", which describes the meeting of Lu Huangong and Qi Xianggong in Longshui in 694 BC. The source of Longshui, today's Baotu Spring, has a history of more than 2,6 years.
Li Daoyuan, a geographer in the Northern Wei Dynasty, described in Notes on Water Classics: "Long water flows out of the southwest of the old city of Licheng County, and the spring is vigorous, and the water surges like a wheel." Yuan Haowen, a writer in the Jin Dynasty, Yu Qin, a geographer in the Yuan Dynasty, Yan Bi, a poet in the Ming Dynasty, and other ancient people once chanted the famous springs in Jinan. In the Qing Dynasty, Emperor Kangxi and Emperor Qianlong visited Jinan several times, and they were deeply in love with the spring water in Jinan. They inscribed poems and carved tablets, calling Baotu Spring "the first spring in the world". There are countless other poems and essays describing springs.
Jinan has outstanding people and a large number of celebrities. Dashun, a famous gentleman, Bian Que, a famous doctor, Qin Qiong, Fang Xuanling, semi-dry and Cui Rong in Tang Dynasty, Li Qingzhao and Xin Qiji in Song Dynasty, Zhang Yanghao, a essayist in Yuan Dynasty, Li Panlong, the leader of the seventh son of Ming Dynasty, and Li Kaixian and Yu Shenxing are all from Jinan, which can be described as "I am rich in mountains and rivers and called many celebrities". Jinan also attracts wanderers from all over the world with its unique spring charm, and literati gather to see the spring city style of "natural and unrestrained like Jiangnan". Li Bai and Du Fu, great poets in the Tang Dynasty, Su Shi and Su Zhe, great prose writers in the Song Dynasty, and Yuan Haowen, an outstanding poet in the Jin Dynasty, all traveled to Jinan and created many famous chapters. Zhao Mengfu, one of the four great calligraphers, left many ink marks by Baotu Spring. Liu E, a famous novelist, and Lao She, a modern writer, have left many precious historical remains.
Jinan has a long history and many cultural relics. Longshan culture, one of the three ancient cultures in China, originated here. The Great Wall of Qi in the south of Jinan is more than 4 years earlier than the history of Qin Changcheng. The Guo Tomb in Xiaotangshan is the earliest existing ground building in China. Liubu Simen Pagoda is the oldest single-story stone pagoda in China. Forty colorful clay sculptures of Luohan in the Song Dynasty in Lingyan Temple are known as "the first sculpture in the world". The Han Tomb in Luozhuang, Jinan, with its large scale, high burial grade and well-preserved cultural relics, is rare in China.
Looking at the history of Quancheng Jinan, how many ancient people, celebrities, literati and ordinary people are haunted by it and give up constantly. Emperors, dignitaries and literati have written tens of thousands of famous spring poems and essays, leaving countless exquisite historical legends and many places of interest, forming a unique spring culture in Jinan. Spring culture is the most widespread and rich culture. Spring culture should be the most precious cultural heritage and wealth in Jinan, and spring water and culture are the main melody melody of Jinan. Doing well the articles on spring culture and singing the main melody is to grasp the root of the famous spring brand. Spring water and culture are symbols, roots and souls of Jinan. 7. It's not good for your health to eat slurry often < P > At present, there is no obvious harm.
Slurry is a famous traditional dish with a long history, which is said to have started in the late Qin Dynasty.
Rape, cabbage, celery, koji, radish, potato and soybean sprouts are used as raw materials (there are other raw materials, which are the same according to taste and habits, or they can be made by combining several kinds). After scalding in boiling water, they are mixed with a small amount of flour, added with warm water and fermented by yeast.
Among them, rape syrup and celery syrup are the top grade.
in the south of Shaanxi province, the vegetable for making slurry water-rape slurry water dish, also known as spicy dish.
The syrup turns pale white and slightly sour. If you scoop it out directly and add a little sugar when drinking, it will be sweet and sour. It is rich in nutrition and can relieve summer heat and quench thirst.
If you pan the slurry with pepper and onion, and then add Lamian Noodles or handmade noodles, it will become a bowl of authentic slurry.
the method of pulping in Hanzhong and Gansu in southern Shaanxi is basically the same as above, but the raw materials are richer than those in southern Shaanxi. The dishes in the slurry are also called sauerkraut, but they are very different from those in the northeast.
pulp water, also known as sour pulp. After the millet is cooked, it is soaked in cold water for five or six days, and the taste turns sour, with white flowers on the face, and water is taken for medicine. But if it is soaked to ruin, the water will be harmful.
odor: sweet, slightly warm and nontoxic.
the scope is mainly in the south-central Gansu and Qinghai, Shaanxi, Shanxi and Ningxia.
Indications: vomiting and diarrhea (drinking dried ginger in water), overeating bacon, causing muscle aches and abdominal tightness (eating porridge in water, adding a little eagle excrement, the effect is better), swelling and pain of fingers (soaking the affected area in water with salt, and exchanging heat with water cooling), moles on the face (washing your face with hot water every night, wiping red with cloth, and rubbing with white sandalwood grinding juice).
Slurry can also regulate air intake, stimulate appetite, quench thirst, relieve boredom, go to sleep and recuperate.