Chapter 28 Guanghan Golden Silk Noodles

What tempts me the most when I travel to Chengdu is food.Before I went to Chengdu, I wanted to taste the delicacy of the Sichuan Basin there and realize my dream of this trip.But after passing through Chengdu, I didn't stay there for a long time, but went directly to Guanghan for business.Before I came to Guanghan, no one introduced me to the delicacies here, nor did I read any books and periodicals about Guanghan, so it can be said that I knew nothing about it. When I arrived in Guanghan, I was picked up by my father-in-law and mother-in-law. They took me to eat in a restaurant. They ordered the old-fashioned food. I didn’t find any new delicacies. I started to feel a little discouraged. I also asked my mother-in-law several times, and she said I don't know what Guanghan's delicacies are.

That night, my mother-in-law and I went to the street and saw many snack bars.My mother-in-law said to take me to eat golden silk noodles.I also like to eat noodles. When I was traveling in Gansu, Qinghai and other places, I spent more than a month of perfect days eating noodles.I haven't heard of golden silk noodles, it is said that it is made of whole eggs, which arouses my interest even more.I ordered a golden noodle, but the boss told me that it was sold out. I am a very persistent foodie.The next day, I went to the noodle shop at the intersection of Shunde Road and Liuzhou Road.In fact, it was a very simple shop, no different from any other roadside shop. I ordered a bowl of golden silk noodles as soon as I entered the door.When the noodles were served, it was a layer of light yellow noodle soup, with some chopped green onions floating in it, which were green and white, which served as a good embellishment.There is also a little minced meat, brown sauce, with two or three shredded shiitake mushrooms.It looks like an ordinary bowl of noodles, without the gorgeous and attractive appearance of other delicacies.If you look carefully, you will know that it is a very fine handmade noodle.The noodles are pulled very thin, as small as silk threads.In the boiled soup, it looks like a woman's hair that has been scalded into "millet", twists and turns, very linear and textured.Smell again, there is a faint fragrance, it is the fragrance of cooked noodles, very light and attractive.I thought it was the smell of green onions, but after careful identification, I was sure it was the smell of noodles, but it was a little different from ordinary noodles.I remembered that Jinsi Noodles are all made with eggs as juice without water. The aroma should come from the eggs.

I have eaten a lot of handmade noodles, which always smell of flour. This time I ate golden noodles, but there was no smell of flour, and it was much more comfortable to eat. I took a bite, and it was very delicate and smooth, with a very good taste and suction power. After soaking in the soup, the noodles became softer and more elastic, and it was easy to eat.What surprised me was that Sichuan people are all spicy, but Jinsi noodles are very light, except for oil, salt, and green onions, nothing else is added. I learned later that golden silk noodles originated in a small town in Guanghan City, where everyone knew how to make them, and then developed. They are found in Seoul, Guangxi, and have a history of more than 50 years.

I tried to eat it with soup, and it tasted more refreshing, more resilient and elastic, and it kept jumping in my mouth, which made me feel the vitality of the noodles. There is also a kind of kimchi in that store, which is made from mustard leaves. It is very sour and golden yellow. You can add a spoonful or two to soak in the noodle soup. and diners taste. I asked the boss to find out that his surname is Long and his name is Yuanzhi. He has been making gold silk noodles for 12 years, and he can be regarded as the oldest master.Boss Long only makes golden silk noodles with a few catties of flour every day, which are eaten by regular customers who eat there specially.He also told me that he really wanted to make the golden noodles bigger, but now that he is middle-aged, he doesn't have enough energy.

I have stayed in Guanghan for more than 10 days, and I have to go there every day to eat a bowl of golden silk noodles and experience the flavor of Sichuan.