Chapter 112 Changsha barley powder

Rice noodles are more popular in Hunan. The famous ones include Changdejin Beef Noodles, Changsha Rice Noodles, and Xinhua Spicy Noodles.In these places, rice noodles are very famous and are often chosen for breakfast by urban people. After living in Changsha for ten years, I became a real "fan" and got used to its nightlife and morning life.In the middle of the night, a group of people huddled in a corner to eat supper, tasting Changsha's duck bone, spicy fish head, and two bottles of beer, which made a cold or hot night very enjoyable.The street at midnight, when it is very clean, and then leisurely slip back home, this is the authentic traditional nightlife of Changsha people.The early life of Changsha people is when the morning is gradually passing. Those men and women who have not been constrained by working hours have already woken up after dozing off, and go to the streets they are familiar with to find food.

The majority of Changsha people eat rice noodles in the morning, which is the traditional food virtue of Changsha people.Among the historical relics, Changsha has left many special delicacies and street snacks, which are still lingering in the memory of the people.The once glorious rice noodles are still showing their charm in the streets and alleys, looking for a bosom friend of taste. In the past few years, the taste of Changsha rice noodles has been degraded, replaced by Changdejin beef noodles, and even the famous nameless noodle shop has only one name left.I used to want to look for the remains of Changsha rice noodles, but tasted Changsha rice noodles once, but was covered by history and there was no trace.

By chance, I talked with Jiang Jing about the publication of the manuscript on Jiefang West Road. She told me that there is a rice noodle shop in Pozi Street, which tastes good, and asked me to try it. It was 5 o'clock in the afternoon at that time, the temperature was relatively high in early summer, and the sky was still early. Walking on Pozi Street, lingering at the passing pedestrians and shops, was permeated by the commercial atmosphere.Walking to the Baiwei rice noodle shop, there are relatively few people, the store is large, and the decoration is a bit antique.I walked in, there were not many customers, so I chose a comfortable place to sit down, facing the blowing of the fan, and felt a little cool.

I have a habit of eating noodles, and I like shredded pork noodles.After eating noodles for several years, I summed up some experience. The main reason to eat noodles is to consider its taste and true color. Meat shredded noodles are the real true color noodles and the basic noodles of other noodles.Stores make noodles, starting with pork shredded noodles, and other noodles are made on the basis of pork shredded noodles.The main process of making flour is to make the batter. Once the batter is ready, the flour is 80% ready.Whether the noodles are delicious or not has a lot to do with horses.Famous noodle shops are all very particular about Ma Zi's cooking methods, knife skills, and cutting skills. They often have secret recipes passed down from ancestors, which other shops cannot imitate.

To eat barley powder, I also chose shredded pork powder.The shredded pork of Barley Powder is a bit special. There is no soy sauce added to the shredded pork. It looks as white as ever. The meat is half and half fat and as thick as a finger.Generally, shredded pork needs to be cooked and tightened with soy sauce, so that the shredded pork is colored and turned yellow, and the meat is tight and hard, and formed into strips.Generally, shredded pork is known for its small size, but Baiwei is known for its large flavor.There are five or six thick shreds of meat floating in a bowl of noodles, but it ensures the animal oil quality of the noodles, adding warmth and creaminess to the noodles.The powder selected by Baiwei is different. It is thicker than ordinary noodles, cut slightly wider, and floats in the soup, giving it a thick and thick feeling.There are no green shallots, and celery leaves are used as spices to make the green and white of the powder more prominent.The shredded pork is mixed in the powder, and the color is similar, so you need to look for it when eating.

The rice noodles are placed on the table, and there is a scent, which is pure and attractive. If you carefully identify it, it is the sweet and mellow aroma of stewed pork.Smell it carefully again, and you can smell the steamed glutinous rice cake, which is the smell of cooked rice noodles.The last is the smell of celery, a kind of raw fragrance, the aroma of celery itself, but without the smell of green vegetable leaves. Under the blowing of the fan, the surface of the rice noodles has cooled, and it is no longer hot to eat.There is not much oil and water in the powder, and there is no greasy feeling.Biting the vermicelli, it is slightly hard and chewy. It is obviously more chewy and flavorful than other rice noodles, and the salty taste has also entered the rice noodles.The fat meat of the barley powder has been stewed, and it is easy to be pinched and broken into pieces when it is caught on the chopsticks.The shredded meat is close to the mouth, suck it lightly, the fat slips into the mouth, not greasy, like drinking tofu brain, but also tender and softer, the smooth feeling of sucking into the mouth is indescribable, with the pleasure of life and fun.The lean meat is full of soup, you can drain the soup first, and then slowly suck the meat to feel the texture and tenderness of the lean meat.A piece of shredded meat is sucked into thin strands, which is soft when sucked, and tough when chewed, which is very elastic, prompting diners to taste more seriously.

Eat celery leaves again, the leaves are only blanched until soft, the stems are crisp and crisp when chewed, and you can taste the natural sweetness. Drink the soup slowly, it is the umami taste of the meat, the more you drink it, the more delicious it is, and the more you want to drink it. Eating a bowl of Baiwei noodles is a summary of Changsha rice noodles, and may be the real remains of the legendary Changsha rice noodles.At least, I think it can represent a taste of Changsha rice noodles.