Queen steamed cold noodles, also known as "cold noodles with husband and wife rice", has a legend. According to legend, when Emperor Taizong was Emperor Gaozong, Wu Meiniang (the original name of Wu Zetian), the daughter of a military commander in the Ministry of Industry, was selected as a talent by Emperor Taizong at the age of 14. At that time, because of your fate, she had to leave her childhood sweetheart Chang Jianfeng. When Wu Meiniang was a child, he often swam around the river bend with his sword-edge, and there was a noodle restaurant at the river bend ferry. Every time they swim across the river, they always go to the noodle restaurant to eat a bowl. So I got acquainted with the shopkeeper and often talked about the making of noodles while eating. After a period of time, I have a deeper understanding of this. Later, they thought it would be good to eat cold noodles in summer. So I experimented with the pastry chef and finally developed a soft and delicious rice skin, rice paste, soft and glutinous, tough and non-sticky. Mei Niang and Jianfeng embraced happily. When the noodle chef saw this, he joked with the two young couples: This noodle is not as good as "cold noodles with husband and wife rice", which happened to be Mei Niang's birthday, and cold noodles with husband and wife rice was born. This spread and became the most popular food in the area. Later, Mei Niang went to Chang 'an, Kyoto. Although she and Chang Jianfeng never became husband and wife, the couple's cold face was passed down.
Later, when Wu Meiniang became the female emperor, she was still obsessed with "cold noodles with rice for husband and wife". On her birthday, she ordered the chef to cook a bowl for her to eat, so that she could last until her birthday. Technology: Steamed cold noodles are made of the best rice. After washing the rice, soak it in clean water for one day, add110 rice, then grind it into moderate pulp and steam it in a steamer with fried cloth. After steaming, pour it on a table covered with sesame oil or vegetable oil. Cool, fold and cut into filaments. This kind of cold noodles is chewy, refreshing and can be eaten in many ways. The most common way to eat is; Put the cold noodles in a bowl, and add seasonings such as soy sauce, balsamic vinegar, pepper, spicy oil, sesame oil, sugar, pepper noodles and garlic paste. After stirring, there are five flavors: sour, sweet, hemp, spicy and fragrant. Sichuan flavor is full. Cold noodles are so spicy that people blush and their mouths are numb, but they are delicious.
Famous and special foods in northern Sichuan. With a long history, there is a legend in Jianmen Mountain that Jiang Wei rewarded officers and men from grinding bean curd when he was guarding Jiange. Soybean produced from gravel sandy soil in Jianmen mountain area is used as raw material, which is made by soaking beans in "Quanjian" water of Jianmen 71 Peak, grinding, filtering residue, cooking, pulping and dewatering. Hundreds of dishes can be made by cooking methods such as frying, frying, frying, roasting, stewing, steaming, boiling and cold salad. Famous dishes include water chestnut tofu, pregnant tofu, bear's paw tofu, snowflake tofu and spicy tofu. It is white, tender, tender, fresh and fragrant. "Zhigong Temple Dried Tofu" made of Jianmen Tofu has a square shape, golden skin, white and delicate interior, and is mellow and delicious.
Guangyuan snacks sanduohua
The local snacks in Guangyuan include "walnut crisp", "steamed cold noodles" and "bean curd noodles with soy sauce", which are known as "three flowers of Guangyuan snacks".
Guangyuan is located in the mountainous area and is rich in walnuts. According to legend, more than 0/000 years ago, when Liu came out of Qishan, he made "walnut cake" with walnuts and flour as dry food for marching and fighting. Since then, people have been constantly improving it, and "walnut cake" has now become a good snack.
Walnut cake is made by grinding first-class walnut kernel, adding proper amount of sesame seeds into slurry, then smearing salt and pepper on the fermentation surface to make a round cake the size of a teacup, and then baking it in a furnace to make walnut cake. If it is rolled into thin slices and baked, it is called "crispy". "Walnut cake" is crisp and fragrant, golden in color and very delicious.
The cold noodles in Guangyuan are made of good rice. After washing the rice, soak it in clear water for one day, add110 rice, grind it into moderate pulp with a beater or a stone mill, and steam it in a steamer with gauze. After steaming, pour it on the desk covered with sesame oil or vegetable oil to avoid adhesion. Cool, fold and cut into filaments. This kind of cold noodles is chewy, refreshing and varied to eat. The most common way is to put cold noodles into a bowl and pour in soy sauce, balsamic vinegar, pepper, spicy oil, sesame oil, sugar, pepper noodles and garlic paste. After stirring, it has five flavors: sour, sweet, hemp, spicy and fragrant, which is full of Sichuan flavor. The cold noodles are spicy and make people blush and make a sound, but they are delicious.
Guangyuan-style snack sauerkraut bean curd noodle is made by putting red oil in a bowl, mixing noodles with soup, and adding sauerkraut and bean curd, which is fragrant and delicious. Sauerkraut bean curd has therapeutic effect on people with less gastric acid, and also has the effect of relieving oil and appetizing.