granola is a kind of noodles. I don't know how to write it. It's all called granola. The most authentic name should be the name of Jiangtang people. Granite noodles are chewy, but not very hard.
granola tastes very fragrant and spicy, which may be related to the local food flavor: once salty, it tastes three points, and once spicy, it is 1%.
people who like to eat grapevine are generally generous. Isn't that the way to treat things and things without hesitation?
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You don't need to look at its signboard when you look for a shop selling grapevine strips in the streets of Fuyang, unlike beef soup, mutton soup and Lanzhou Lamian Noodles. If you don't look at its signboard, you won't know what it sells. The cookware in Grate Shop is so iconic-as long as you see an iron shelf with a steering wheel or a jack on it, you can go in and sit down and shout "Grate" to the master.
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kneading dough
Only the master next to the case swung his arm and rubbed a ball of white flour happily. Suddenly, he turned it over and rubbed it again. The white flour seemed to be very soft when it flew up and down in the master's arm, which was bronze or dark. In fact, it was a dead noodle.
Get off the pot
When the master is satisfied with kneading the noodles, he will throw it into an iron bucket embedded in the iron shelf above the iron pot and cover it. This bucket is no ordinary bucket. The bottom of the bucket is full of chopsticks-thick (now modified to be much thinner) sieve holes, and the lid of the bucket is connected with a steering wheel. Look at the fire burning at the bottom of the pot, and the soup in the pot is surging. The master kept hovering in that direction, and the steering wheel became tighter and tighter, and the pressure in the bucket became greater and greater. The noodles flowed out along the sieve holes at the bottom of the bucket and fell directly into the pot. This is the old way to make grates. Later, with the popularization of science and technology, some grated shops have replaced the steering wheel with jacks, and they use electricity, which is more labor-saving.
Grate (stirring)
Grate is rolled in the pot for a few times, and then it is taken out and cooled with cold water. After repeated several times, the grate is extremely stiff, and it can give your teeth an elastic force in your mouth honestly and rudely. The master put the grapevine into a basin according to the weight required by the customer (because the grapevine is thick and long, if you use a bowl, you can't hold a few roots at all, so you have to use a basin), take a few spoonfuls of cooked seasonal vegetables such as celery, beans and bean sprouts from the vegetable pot and throw them in, then add sesame sauce, hot sauce, coriander or Schizonepeta, and add a little to the marinated soup. Finally, a big spoon reaches into the pot below to scoop a spoonful of chaos. Also, at the request of customers, a bowl of "egg soup" is made with marinated soup (raw eggs are smashed in the bowl, chopped green onion, salt and monosodium glutamate are added, and then boiled noodle soup is made), which tastes even more delicious.
if you eat
granola, it's not appropriate. The classic eating is like this: first, mix all kinds of things in the basin three times and two times, pick up a chopstick, put the head of granola in your mouth, chew it with a snort, wipe it clean without stopping, then wipe your mouth and wipe the sweat on your forehead. That's enjoyable. Then the marinated soup or the egg soup is done in one go, and that's OK. In this way, if you eat it in a hurry, it seems that you are a little stubborn in your stomach, and you are not very stuck to each other. When you use egg soup to reconcile it, you will feel extremely comfortable in your stomach, and then your body will be fully exposed.
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Legend
In Yingzhou, when Su Dongpo was the magistrate, he met Mr. Bai Lao, a well-known scholar in Dongguan. The conversation between them was very speculative. Apart from poetry and songs, there was another hobby that was delicious and could be eaten. The famous Dongpo meat was one of them. In fact, it was not Dongpo meat that they liked best, but Grazia. I have eaten all the things that can be said and those that can't be said. On this day, Mr. Dongpo is extremely high-spirited, and he wants to join Mr. Bai's army. Just say that I have been in Yingzhou for less than a year, and you took me to eat all the things that can be eaten. I don't want to eat anything I have eaten today. It's up to you. This stumped Mr. Bai, thinking that there was really nothing Mr. Dongpo had not eaten, so he let Mr. Dongpo sit in his study and read history books, and went around the village himself, and unconsciously went to the vermicelli processing factory in the village. Alas, Mr. Dongpo had eaten this vermicelli many times. What should I do? One shot to the head. So, Mr. Bai got the first-class flour, made a round noodle that looked like vermicelli but was not a raw material according to the processing flow of vermicelli, cooked it in a pot, fished it out and blanched it in cold water, put it in a big bowl, and added sesame sauce, Chili oil, bean sprouts, coriander, Schizonepeta and other seasonings to make a bowl of things that Mr. Dongpo had never heard of or seen before. What did Mr. Dongpo ask? I smelled a fragrant smell, which made my appetite big, that is, I asked what was so fragrant that it made my appetite big. Seeing it, I want to swallow it. I don't know how to answer this question. I only promised to put it aside first (Fuyang dialect: the meaning of mixing). Besides, Mr. Dongpo said that it was "gratiao" and Dongpo was happy after eating, leaving a well-known poem immediately; "Even if you have eaten delicacies, you have to taste the long gratiao incense, and you always feel anxious if you don't eat a meal." Since then, Gratiao shops have opened stores all over Yingzhou streets and become a beautiful landscape. Nowadays, no matter big stores or small shops in Fuyang, as long as they are Gratiao shops, they always wait in line to eat. It was named as a famous snack by Fuyang Municipal Government. Pillow bun is one of the specialties of Fuyang, also known as Fuyang big bun or big paper bun, which is a specialty of Fuyang catering industry. Each one is about 1-1.5 square feet long, .5-.8 square feet wide, .3-.5 square feet thick and weighs about 2-6 Jin, so it is called the king of steamed buns. Its workmanship is very fine. First, fine white flour is kneaded for a hundred times, and then steamed in an iron pot with slow fire. The steamed bun is golden brown and half an inch thick; The steamed buns are white and layered. When eaten in the mouth, it is crispy and soft. Although it is dry, it is chewy and soft. If it is stored for a few days, it is neither mildewy nor hard, and it is really a good food for travel.
Contents
Records of local chronicles
Origin
Old artist Hong Liangjun
Aunt Zhao sells steamed buns
Start
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Records of local chronicles
"Pillow steamed buns" (one of the specialties of Fuyang, also known as Fuyang big steamed buns and big steamed buns). It is about a foot long, about five inches wide and weighs three to six pounds, making it the king of steamed buns. Its workmanship is very fine. First, fine white flour is kneaded for a hundred times, and then steamed in an iron pot with slow fire. The steamed bun is golden brown and half an inch thick; The steamed buns are white and layered. Eat in the mouth, moist and soft, although dry and not dry, chewy and soft. If it is stored for a few days, it will be neither mildew nor hard. -
Editor of Fuyang Local Records
Origin
Pillow buns in Fuyang have a long history. According to legend, the Battle of Shunchang (also called Shunchang in Fuyang in ancient times) in the early years of the Southern Song Dynasty coincided with the appearance of new wheat. First, in order to strengthen the wall and clear the field, and second, in order to support Song Jun's resistance to gold, the people of Shunchang House used new wheat to make big buns and brought them into the city. Song Jun sent one every day, and when he was hungry, he sliced a piece to fill his hunger, and when he was sleepy, he lay down with a pillow, so it was also called pillow buns. A more specific folk legend: The pillow buns in Qingying Park are engraved with an introduction. During the Shunchang War, there were more than 2, eight-character troops led by Liu Kun. Although there were tens of thousands of tons of grain in the city, the processing of stone mills was limited and the supply of flour was not enough. Some troops had to eat wheat particles, resulting in an epidemic of diseases. Even the resourceful Liu Kun was helpless and deeply worried. One night, it was said that Jin Jun had arrived at Baishawo. Liu Kun, together with the old rules, went to inspect the city walls, see the fortifications, and see the sentries guarding the city, so as not to disturb the soldiers lying on the ground sleeping. When I was walking, I was surprised to see a soldier eating a pillow face down. He leaned over and asked quietly, "What do you eat?" The soldier rolled over and sat up, handed a pillow-shaped thing to Liu Yong and said, "This is a treasure from my father. I can sleep on it and eat it." Liu Kun took it and looked at it close to the light. It turned out that the pillow bun was a big bun. Break off a small piece and taste it. It tasted very good and even said, "Good, good, good!" Seeing the general's praise, the soldier said, "If the general doesn't mind, I'll ask my father to steam two for you." Liu Kun laughed: "How can two be enough?" After laughing, he talked with the stereotype and talked with the soldier in a low voice.
This soldier's name is Liu Zhu, and he lives in Liujiazhai in the east of the city. When he heard that Jinbing was going to fight Shunchang City, he joined the People's Army. When he left home, his father was afraid that his son would be hungry, so he steamed this pillow bun and let him be wrapped in a quilt. He didn't think it would really come in handy. After hearing what he said, Liu Yong and Chen Shun were overjoyed. They immediately sent people to the villages outside the city to inform them that every household had steamed pillow buns overnight and sent them to the city for labor. In order to support Song Jun's resistance to gold, all the four townships used freshly harvested new wheat to grind flour, steamed it into pillow buns, and sent it to Yingpan, Song Jun. When Liu Kun saw this, he was full of joy and said with stereotypes, "The people have helped me so much, and the nomads will surely lose!" Therefore, it was ordered that one person should have a bun every day to relieve hunger when he was hungry and serve as a pillow when he slept, and his morale increased greatly from then on.
The Battle of Shunchang is a famous example in the history of China. The Eight-character Army led by Liu Kun defeated more than 1, Jin Army with less than 2, troops. Pillow buns made Liu Kun's victory against gold, made Fuyang's history brilliant, and registered his glorious "life experience". Since then, making pillow buns has become a unique craft of Fuyang people, which has been passed down to this day.