Chapter 4 Yangzhou Fried Rice Yifu Noodles

In recent years, in Taipei, there are restaurants with tastes from all provinces in the country. You can find what you want to eat. Among them, Guangdong and Sichuan restaurants are the most numerous.Cantonese drinking tea is the most popular in Taiwan now. Because of its high quality and low price, everyone flocks to it, especially the elderly and children. Back in the Mainland, the pink fruit made by Chen Sangu of Daliang was not only beautiful but also delicious.The steamed dace fish balls in Jinjuyuan are tender and fresh.The radish cake of Fozhaolou is moderately soft and firm. After frying, each piece has dried shrimp and bacon sausage on it.

Although Cantonese-style tea drinking can be found everywhere in Taiwan, it seems that I have nothing to do with it.The chengfen used in these steamed rice dumplings is either too bad (the shrimp dumpling siu mai only sticks to the bottom), or the edges are hard and stiff.Talking about the stuffing is careless, but talking about the color is always the same. I am surprised that Cantonese tea drinking is very competitive with each other, and the advertisements are full of tricks. For details, when mentioning Datong Restaurant imitating Rongji's big steamed buns with black bean sauce, and Lian Yuan imitating Ma Wuzhong's special powdered fruit, not only no chef knows how to make it, even ordinary young chefs have never heard of it.I talk about publicity all the time, but there is actually no good food for the guests, so I am most afraid of drinking tea in Cantonese-style teahouses.Sometimes I have to patronize, so I have to order a fried rice (don’t dare to call it risotto, it’s embarrassing to keep biting into half-baked kale, it’s really embarrassing) or a plate of noodles to satisfy my hunger.At that time, Mr. Liang Junmo was the most researched on Cantonese dishes. He once asked me which fried noodles were the best, and I said "Yifu noodles".He first thought that Yifu noodles were invented by Huaiyang people. I said that Yi Bingshou (Ning Moqing) was from Tingzhou, Fujian. , Some people misunderstood that he was from Yangzhou.Yiting Prefecture has Gongzhuanli, which is especially rich in collections, and its poems are even more beautiful.In addition to copying in his later years, he likes to study the way of drinking and food.When he was in Huizhou, there was a chef who cooks wheat well. When he transferred to Huaiyang, because the guest and host got along very well, Mai also came with him. Yifu noodles were researched at this time.It is said that when making Yifu noodles, a little egg white is added to the noodles, stretched into flat strips, deep-fried in large oil on low heat until half-crispy, and then half-simmered and half-fried with chicken broth, the mouth is smooth and moist but not greasy.At that time, there was a chef named Lao Gao in the Chunming restaurant in Central Park, Beiping, who was in charge of making fried Yifu noodles. The fried Yifu noodles he made were indeed quite different from those in ordinary restaurants. , The elderly who are not suitable for heavy oil are most suitable.Therefore, in addition to the old people playing chess and drinking tea at the Chunming Pavilion, in the afternoon, almost everyone would have a fried Yifu noodles for a little hunger, and some even went specifically to eat Yifu noodles.In addition to Yifu noodles, Yitingzhou also invented Yangzhou fried rice.The so-called Yangzhou fried rice was also researched by Yi Tingzhou and Master Mai.The rice used for fried rice must use foreign indica, that is, Saigon Siam rice, whichever is looser and less sticky, not too much oil, and the rice must be fried thoroughly.In addition to eggs and chopped green onion, small river prawns should be added, the size of a button is the best, if the meat is too big, the meat will be too old and block the mouth.In addition, the Jinhua ham is finely chopped and fried together. This is the real Yangzhou fried rice. Later, restaurants and restaurants in Guangzhou and Hong Kong sold Yangzhou fried rice. Elder Yi Mo knows that he would rather not laugh and kill.I have a preference for fried Yifu noodles and Yangzhou fried rice, but I have not known the taste of the two foods that meet the standards for many years.