Chapter 31 Yibin burning noodles

When traveling to Yibin, tourists are eager to taste Wuliangye, the famous wine in China's wine capital.However, I have heard people introduce Yibin's noodle myth - burning noodles. I want to take the opportunity of this trip to Yibin to taste it, but I have been worried for a long time. Yibin is located in the south-central part of Sichuan, where the Jinsha River and the Minjiang River converge.Everyone in Yibin loves noodles, and the common noodles include stewed chicken noodles, salty and fresh noodles, fatty sausage noodles, beef noodles, Beijing sauce noodles, mushroom noodles, three fresh noodles, spicy chicken noodles, eel noodles, dragon and phoenix noodles, etc.Yibin Burning Noodles was originally called Xufu Burning Noodles, also known as Youtiao Noodles.Because the noodles are cooked and mixed dry, the noodles are oily and water-free, and they burn instantly when ignited, so it is also called burning noodles among the people.

Yibin Burning Noodles has been operated by people since the Guangxu period of the Qing Dynasty, and it has developed more and more rapidly. Now it is available in noodle restaurants in Yibin City, and it is also developing to the whole Sichuan.The local high-quality water noodles in Yibin are used as the main ingredients for burning noodles, with yellow sprouts, small ground sesame oil, fresh suet, star anise, kaempferia, sesame, peanuts, walnuts, gold bar peppers, peppercorns, monosodium glutamate, chives, pea tips or spinach leaves, etc. Make accessories.The auxiliary materials for burning noodles are very particular, and the sprouts are mainly yellow sprouts, that is, the special sprouts of Xufu (Yibin is also called Xuzhou City).It is as famous as Fuling mustard mustard, Nanchong winter vegetable and Neijiang kohlrabi, and is called the four major pickles in Sichuan. It is crispy, sweet and tender, delicious, and has a dark aftertaste.Sesame oil is stone-milled sesame oil, that is, dripping fragrance.The color is bright orange, yellow and red, the viscous substance is pure, the fragrance is overflowing, and it is full of fragrance.Cook the noodles, pick them up and shake them dry to remove the alkali smell, and add fresh suet according to the traditional technique.Burning noodles are rich in aroma, heavy in oil and heavy in color, crispy in the entrance, loose in red and bright, tangy in aroma, spicy and hemp, oily but not greasy, delicious and refreshing, with a long aftertaste.Diners can not only drink with wine, but also satisfy their hunger. It is the best rivers and lakes food for Yangtze River boatmen.

Yibin people eat burning noodles, mainly in the morning, and regard it as breakfast.In the quiet and peaceful city of Yibin, the sun has not yet risen, and the citizens are sleeping. The noodle shop’s guys have already started cleaning the shop, boiling water in a large iron pot, preparing ingredients such as green onions, yellow sprouts, and peanuts, waiting for the first batch The presence of customers.Taking advantage of the fog in the Yangtze River, I got up early and wandered around the streets and alleys of Yibin, feeling the opening of Yibin noodle restaurants and the crazy attitude of diners, making an immersive experience.

People in Yibin don't fire at home in the morning. Adults and children flock to the noodle restaurants on the street, standing or squatting, holding a bowl of steaming burning noodles, eating them loudly.At this time, the streets of Yibin are filled with the aroma of burning noodles, mixed with the smell of yellow sprouts and peanuts. In the crowded world of burning noodles, I always hear the boss yelling loudly: "One burning, one mouthful, yellowing! (One bowl of burning noodles, one bowl of mushroom noodles, beat harder)" "One beef and one chicken, take a box! (One bowl of beef noodles, one bowl of stewed chicken noodles, take away in a box)" Every noodle shop, burning noodles It is the most authentic and one of the customers’ favorite noodles. Customers don’t need to choose and look for time-honored brands, and they don’t need to remember the delicious food they have tasted. They just need to sit at a small table along the street and enjoy the burning noodles with great interest. I was sweating profusely after eating, smiling all over my face.

The noodles for burning noodles should be dry, and less water should be added when kneading the noodles. The noodles made are round and firm or square. After cooking, they will have the strength of tendons and bones, and they will not break when they are kneaded with oil.It is smooth in the mouth and has an aftertaste when chewing to the end.Drying is the most important link in the whole process of making burning noodles. Only by drying the water adhering to the noodles can the oil, seasoning, and noodles be coated and fused together. The unique character of instant combustion. Dry the noodles vigorously, put them into a bowl, pour in the refined rapeseed oil, stir them up with chopsticks while they are hot, and make them not stick together, then top with soy sauce, oily chili, add sprouts, peanuts, chopped green onion , pick and mix well and serve.If you pour a spoonful of sautéed pork mince on the burning noodles, it will become meat burning noodles; if you pour bone broth on the burning noodles, it will become burning soup noodles.

I ate burning noodles for a few days, and I like to mix the ingredients by myself. After the noodles are served at the store, they are just ordinary noodles with sprouts, peanuts, and green onions. The color began to change, from white to dark brown, and then from dark brown to light sauce color. When I picked up the noodles, the roots were crystal clear, and my appetite increased greatly, and I started my own journey of taste. To make burnt noodles, you should control the heat when cooking the noodles. Put them into the pot with boiling water. After the noodles are broken, rinse the pot until they are just cooked and softened. At this time, the starch in the noodles is gelatinized by heat to form a protective layer on the surface. In addition, the heating time is short, and the water drawn by the noodles is limited. After cooking, the noodles are soft and lubricated, but also soft and tough, with good bone strength.For dyed liquids such as soy sauce, it is also easy to color, the taste is more uniform, and it tastes more refreshing.

When eating burning noodles, you should start to taste them after they are not cold or hot, and chew slowly in small bites to taste the taste of burning noodles. You will feel that it is so delicious and refreshing. endless.Gradually, you will feel spicy in the mouth, face, and heart. You must not drink hydrolyzed spicy, or the more you drink, the hotter it will become.According to the people of Yibin, the best way is to relieve the spicy food with bone sea silk soup.After eating a bowl of burning noodles, drink a bowl of bone seaweed soup, the spicy taste has been fading for a long time, and the fragrance is still full of mouth, with a long aftertaste.