Chapter 114 Tsu City Beef Noodles

During my business trips all over the country, I learned that there are many places to eat rice noodles for breakfast, and there are three famous ones: Yunnan Guoqiao Rice Noodles, Guilin Rice Noodles, and Jinshi Beef Noodles.For breakfast, there are many diners who like Tsushi beef noodles, and it is also very popular.When I was on a business trip to Jin City for a few days, I only ate Jin City Beef Noodles, and I also learned a lot of historical materials and allusions about Jin City Beef Noodles from the folks. Jin City is located on the west edge of Dongting Lake, at the northern foot of Wuling Mountain, facing the Yuanjiang River in the south, and the Kongdao of Seven Provinces (also known as the Huanghua Post Road in the north and south) in the west. It is the hometown of Meng Jiangnu and Che Wuzi (Che Yin).In ancient times, it was the land of Jingchu, with excellent water and land transportation. In the past, boats and rafts merchants established a city next to Tianjin, hence the name Tianjin City.During the Xianfeng and Tongzhi years of the Qing Dynasty, it was one of the four towns in Lizhou. It was a collection of ants, Shangli Yunzhen, thousands of pavilions, and thousands of households. It has the reputation of Little Shanghai and Little Nanjing.Gradually formed a water transportation hub and a circulation commercial port.After the 31st year of Guangxu (1905) in the Qing Dynasty, together with Changsha, Xiangtan, Hengyang, Changde and Hongjiang, it was called a prosperous business district in Hunan. On July 23, 1949, Tsu City was peacefully liberated and established as a county-level city in August.Jin City has historically gathered immigrants from thirteen provinces, with diverse and inclusive cultures, and rich and colorful special snacks.Today, Jin City has lost its position on Hunan's economic map and is becoming less and less well known.

At the end of Ming Dynasty and the beginning of Qing Dynasty, the level of medicine in Jin City, which was only opened as a port, was very poor. Folk remedies were often used to treat diseases, and the diet was mainly spicy and cured.People in Jin City like to use traditional Chinese medicine and spices to cook, and they pursue a multi-layered taste. The stewed vegetables and small bowl dishes in Jin City have endless aftertaste after soaking in traditional Chinese medicine.There is a saying in Jin City: Liu Deaf’s fan is Wangjianglou’s bag.Beef powder is very popular in Jin City. Outsiders call it Jin City beef powder. It is not only beef powder, but also pork powder, three delicacies powder, ball miscellaneous powder, fish bone powder, etc., but the original soup of boiled beef is used in all the powder. The prepared beef juice is called beef powder.

Jinshi Beef Noodles has a long history. The raw material is rice, which is processed into white, round, slender and elastic vermicelli.It tastes smooth and delicious, full of toughness and unique flavor.Rice noodles are pure white, round and slender, shaped like a dragon's beard, symbolizing auspiciousness.Eating rice noodles during festivals is a symbol of reunion in the future; family members eat rice noodles together, just like rice noodles, the water flows long and the days are prosperous. There are two types of beef noodles in Jin City: free code noodles and oil code noodles. , mushroom oil, hot and sour, marinade, sauce, hoof flower, pork ribs, diced chicken, eel and other codes.The oil noodles of the Hui nationality include beef shreds, beef offal, mutton slices, marinated eggs, lamb tripe slices, chicken shreds, duck strips, marinade, three delicacies, stewed beef, steak, beef tendon, braised beef and so on.Most of the ones that can be eaten now are Han Chinese oil-based noodles, and there are only a few Hui-style oil-based noodles in Jin City.

Jinshi beef powder is inseparable from beef. Fresh beef is divided into pieces according to fat, lean, tender, and old. Each piece weighs about a catty.Use spices such as fennel, amomum, zhong'an, cinnamon, licorice, tangerine peel, male and female diced, pepper, sanai, shijingxiang, nard pine, etc., wrap them in gauze and boil them with beef, scoop out the foam from time to time, and cook the beef until Pick it up when the fingers can be crushed, put it in a container to cool, and then cut it into small pieces or slices, mix with butter, chili powder and other ingredients as beef chips in red pepper soup.

Take out the beef soup, add half of the water and boil again, collect all the slick oil, clarify the soup, the soup is transparent and crystal clear, and use it as the original soup for the powder.After the rice noodles are hot, put them into a bowl filled with warm soup, add green onion, oil, monosodium glutamate, salt, etc., and top with two spoons of red chili beef soup, which is a bowl of delicious Jinshi beef noodles.Diners who eat Jinshi beef noodles for a long time still have two things, namely mustard shreds and capers. When eating, soak in rice noodle soup to increase the sour taste and appetite. After eating rice noodles, eat mustard shreds and capers.

Jin City beef noodles can be traced back to the Yongzheng period of the Qing Dynasty. At that time, a branch of the Uighurs in Xinjiang moved to Dongtianyan in Jin City to settle down. The Hui people like to eat beef noodles. The local people eat rice and it is difficult to find noodles. The original local rice noodles were used as noodles to create stool noodles, the earliest beef noodles, similar to Yunnan Guoqiao rice noodles, with a light taste.Later, people in Jin City accepted and improved it, adding spicy and salty taste, and gradually evolved into today's Jin City Beef Noodles. It is Liu Songsheng Liu Deaf who really carried forward Jinshi Beef Noodles. In the autumn of 1938, Liu Deafzi and his family came to Jinshi and opened a beef and rice noodle restaurant next door to Chunleyuan Dumpling Restaurant, nicknamed Liu Deafzi Noodle Restaurant. And other characteristics, the diners are full of praise, famous in Hunan and Hubei, leading the way.After liberation, it was changed to state-owned, and now it is a joint-stock company with three chain stores.It is no longer manual powder, but machine-made fine powder as raw material, which can be mass-produced.

The beef noodles in Jin City flowed into Changde, and some changes occurred in the oil code.In the history of Changde, three kinds of famous beef oil codes have been formed, the xiaotuo beef noodles from the century-old Hui Huang Xianji noodle restaurant in Daximen; the stewed beef noodles from Dongmen Hui Huang Zhenji; It is more famous for the Halal First Spring Braised Beef Oil Code. Select the top-quality half-lean and half-fat beef; rinse the blood, cut it into small cubes, and put it in a bowl. Cinnamon and other spices are cooked on a low fire. The beef oil keeps the original flavor of the beef and adds various flavors. When eaten with rice noodles, the aroma is overflowing and the aftertaste is long.Accompanied by my friends, I went to the city of Changde to look for these three kinds of rice noodles. Although I went through some hardships, I still got my wish and ate the rice noodles with a historical taste, which is still unforgettable.

After Jinshi beef noodles entered Changsha, it was combined with Changsha's local wide noodles, making it easier to cut and blanch the noodles.Since then, Jin City beef noodles have been divided into round noodles and flat noodles. The meat is fragrant, transparent and crystal clear, and extremely delicious.It has also spread throughout the country and has become a dark horse in the breakfast industry.