China News Agency, Guangzhou, March 2. Title: Guangdong Zhusheng Noodles: The "Food Fortune" that diners at home and abroad care about
China News Agency reporter Wang Jian
In the hit drama "Hurricane", which has become popular recently, a bowl of noodles has attracted the attention of the audience, and that is "pig's feet noodles".
On the dining table in the play, the soup-colored golden-red pork knuckle noodles "appeared" many times and became a special "protagonist" of the play, attracting a lot of fans.
The gourmet pork knuckle noodles in the play come from Guangdong, where the show was filmed, and they are called "pig knuckle noodles" locally.
There is a difference in cooking between the front and back feet of pigs. The trotters are more likely to be boiled, and the flavor of the noodles is better.
In addition, the essence of a delicious bowl of pork knuckle noodles is the golden and smooth "bamboo noodles" in the bowl.
Zhusheng Noodles, once included in the well-known documentary "A Bite of China", is a typical representative of the "Southern School" pasta. It is popular in the Xiguan area of Guangzhou. Generations of "old Guangzhou" recognize it as "good food".
The springy and delicious Zhusheng noodles are not only popular with diners in Guangdong, but also popular with local people in Hong Kong, Macau, Malaysia, Singapore and other places, gaining a large number of fans.
Compared with "Northern Pai" noodles, Zhusheng noodles are springy and crispy.
Different from Jiangmen pork hand noodles, in Guangzhou, the best partners of Zhusheng noodles are crab roe wanton, shrimp roe and three delicacies.
The wonton skin is thin and stuffed, with the unique savory taste of crab roe inside, the noodles of Zhusheng noodles are crispy and springy, and the soup made with more than ten kinds of spices and sauces is fragrant, creating a wonderful encounter on the tip of the tongue .
"In Guangzhou, there are the best Zhusheng noodles I have ever eaten!" Ms. Yang from Malaysia said that she ate a lot of food during her study in Guangzhou. Among them, the most memorable one was the one in the street shop. A bowl of hot shrimp wonton noodles, the soup is delicious, and the shrimp meat in the wontons is refreshing.
The noodles are delicious, but making noodles is not easy.
When kneading noodles, add duck eggs to the flour, which is more viscous than eggs and can significantly increase the strength of noodles.
Usually, Zhusheng noodles do not add a drop of alkaline water during the kneading process. Under such strict requirements, the dough kneaded is more elastic and has a strong egg flavor.
Of course, there is also a saying that adding a certain amount of alkaline water can make "half egg noodles" that are smoother and more delicate.
After the dough is reconciled, it is the core process of "Zhusheng" pressing. The tough character of Zhusheng noodles comes from thousands of times of rolling.
"Zhusheng" means "bamboo pole". However, in Cantonese, "gan" and "falling" are similar sounds. The latter is considered unlucky. Cantonese do the opposite and change "gan (falling)" to "sheng". , please have a good time.
And because in the noodle-making process, the master fixes one end of the bamboo pole on the table, and the person rides on the other end, like a seesaw, and controls the bamboo pole to move left and right and repeatedly up and down with the feet to press evenly. Dough on a chopping board until the dough becomes a sheet of thin paper spread out... "Bamboo (of) rising (lowering)" is used again to summarize this process.
It takes about one or two hours of manual operation to beat the bamboo booster, and finally the dough is as thin as paper, which can be called up to the standard.
The pressed dough can be used to make thin noodles and wonton skin respectively.
The finished noodles are hung on a bamboo rack to dry until they are dry. Before cooking, put them in boiling water and cook for about 20 seconds, then pick them up immediately, rinse them with cold water quickly, and then put them in boiling water to cook for about 60 seconds.
When putting the noodles, first add the soup into the bowl, then put the spoon, put the side dishes, wontons, etc. in the spoon, and finally add the cooked noodles, this step will prevent the noodles from soaking in the soup for too long, keep the noodles refreshing and elastic good.
It is worth noting that the soup needs to be boiled for 3 hours with pork bones, land fish, shrimp roe and secret spices.
A bowl of traditional bamboo noodles requires a master chef to work all day in the back kitchen.
The time-consuming and time-consuming process of kneading, kneading, pressing, and cutting the noodles is for the taste of the noodles. The spirit of the chef is very precious. It is no wonder that diners regard this noodle as a "good fortune".
"A spoonful of broth, half an inch of chives; four wontons, a handful of fine silver noodles." Zhusheng noodles, noodles are refreshing, and the soup is delicious and sweet.
Such a delicious meal, you must not miss it when you come to Guangdong.
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