For reference. The first crops produced in China, such as rice, millet, millet, wheat and beans, are what we usually call whole grains, which fundamentally determines the difference in diet structure between north and south. In the north, the long-term historical evolution has led to the formation of different varieties of pasta, such as miscellaneous sauce noodles in Beijing, Daoxiao Noodles in Shanxi, and beef noodles in Lanzhou. In the ancient city of Tianshui, there is also a kind of pasta that is relished by local people-Luda noodles.

Daqian level is a typical local food in Tianshui. It pays attention to wide noodles, big buns and big bowls, and pays attention to thickening in seasoning.

There is an idiom in China called "food never tires of essence". It is really appropriate to use this idiom to describe Tianshui's big noodles. If you compare Paddle to a simple and simple farmer and Guagua to a gentle and lovely girl, then Tianshui bedding face is a successful gentry, and always shows a luxurious style. Let's just say the oolong head in this big bowl of noodles. In Tianshui, if there is no oolong head, it is not a real noodle. If the head of Oolong is an elder, it is not a top grade in the big picture. Tianshui locals all know that Wulongtou, the scientific name of Toona sinensis, will be picked in the deep mountains and forests, and it takes only one or two months from germination to aging. Therefore, some people even say that "after May 5th, noodles will not be eaten", which shows the important role of oolong in noodles.

There is a special thing in Tianshui noodles, that is, using an oolong head as a steamed bun, which highlights the bitterness of an oolong head. Wulongtou, the scientific name of Toona sinensis, is a kind of medicine, which has the functions of clearing away heat and toxic materials, clearing fire and diminishing inflammation. That smell is very special.

Oolong head is a typical example of harsh and elegant ingredients in large noodles, but it is not all. In Tianshui, there is a local famous dish called chop suey. This hodgepodge contains almost everything that people think is the best in daily life: plywood meat, meatballs, crispy skin, egg cakes, dried tofu and pork belly. The ingredients of the noodles are almost the combination of seasonal vegetables such as oolong head and garlic moss and Tianshui chowder, then thickened with potato starch, and then mixed with vinegar, salt, pepper, sesame sauce and mustard juice. When eating, so this originally ordinary life suddenly had an unusual taste.

Bitter is hanging, and the noodles in Tianshui are slightly different from those in other places. We pay special attention to the preparation of gravy, such as splint meat, meatballs, crispy skin and garlic sprouts, especially the oolong head put in spring. We must use Lamian Noodles, that is, Lamian Noodles as Tianshui people say.

Tianshui noodles also have its unique and complicated technological process. In early years, people paid attention to grinding wheat on a stone mill, making it fine with a cloud basket, and then mixing and kneading it with warm water. After that, they divided the kneaded dough into small pieces (locally called batter), put them on the chopping board in turn with clear oil, and covered them with clean towels. Tianshui people call this process "waking up". It is said that the advantage of this is that it not only keeps the gluten of the dough, but also facilitates the final cooking. I don't know whether Qinchuan's "face like a belt" originated from Tianshui, or whether Tianshui inherited the ancient rhyme of Qin Feng. In short, Tianshui's dried noodles, whether hot or cold, are all wide noodles, and finally follow the bold and rough nature of western ancestors.

Tianshui pays attention to seasonings, including spicy oil, mustard, sesame, sauce, vinegar and salt. Why did you mention mustard? The spicy taste of mustard and pepper are two channels, its spicy taste is a spicy taste of the upper nose, and the spicy oil we put in is a spicy taste.

Due to the variety of ingredients and the huge project, Tianshui people don't always make this kind of mouth-watering pasta, unless it is a holiday or a reunion with relatives and friends. For the people in Tianshui, cooking a large bowl of noodles in their own homes is more like a festive ceremony or a symbol of reunion. About ten years ago, a veteran in Tianshui, Taiwan Province, couldn't help but burst into tears when he saw the words "all aspects" in his family book, and wrote the sentence "Family should always be at ease, and be worried about becoming an old man in distress". From this point of view, what a warm and profound brand has been left in the hearts of Tianshui people living in other places.

As one of the most distinctive varieties of Tianshui pasta, large noodles show Tianshui people's pursuit of food from one side. Even in the most plain and difficult life, this pursuit is always revealed. For pasta with Tianshui local characteristics, such as flat food, sesame food and sliced noodles, Tianshui people can always make different patterns with the most common noodles and live a simple life with relish, which also shows Tianshui people's unwilling loneliness and optimistic personality in a certain sense.

This is a rapidly changing era, and the variety of large noodles has increased a lot. However, in the hearts of most Tianshui people, what they think about is the bowl of noodles with both oolong head and plywood meat and meatballs. Every ten days and a half, Tianshui people will cook a bowl or eat a bowl of noodles, so that the sticky, bitter and delicious feeling permeates their quiet life for a long time. Over the years, Tianshui ancient city and its culture have been inherited, developed and continued. ...