Meet the Four Heavenly Kings of Taiwanese Noodles
“Noodles” have the same place as rice stations in Taiwan’s food life. Whether they are students studying abroad or working hard-working office workers, they must have eaten their mother’s specialty dishes when they were young. Sometimes they come late at night. The bowl of Yangchun noodles can also relieve homesickness. Now, let’s take a look at the four types of noodles commonly found in Taiwan: pasta, Yangchun noodles, noodles, and oil noodles. The following instructions will cover all of them.
The color of the pasta
noodles is light yellow like a jade-like luster, because eggs are added to the flour. The origin of Taiwanese pasta is in Tainan saltwater, also known as pasta or saltwater pasta. It was created by the head soldiers from Fuzhou during the Ming and Zheng Dynasties, so it is also called Fuzhou pasta, but you can’t eat it in Fuzhou!
The most traditional way to eat pasta is to cook it a little, drizzle it with dried pork, and then serve it with sliced pork, which is the most delicious way to eat it. In addition, another special way to eat Tainan pasta is pot-fired pasta, which is actually When the refrigerator was not so developed in the early days, in order to store the noodles conveniently, people would fry the pasta in the pot.
Yangchun Noodles Yangchun
noodles are the most popular noodles in Shanghai, and its seasoning is very simple. It is a clear soup noodles with salt and a little chopped green onion added to the broth. Therefore, some people will call it “smooth noodles” or “clean noodles”. The process is not difficult, just add water and salt to low-gluten flour and mix well. Therefore, the proportion of the three raw materials has become the secret formula of each noodle factory. Rolling noodles is also an important part of the process, but now many shops will Use the machine to repeatedly press the noodles into a flat shape, and then press until the surface is smooth, and you can feel the Q degree when eating the noodles. Some cooking noodles Daren reminded that Yangchun noodles are easy to rot after cooking for a long time, so it is recommended to add a little salt when storing water. In this way, the noodles can maintain the Q degree even if they are cooked for a little longer.。
In the production process of oily
noodles, edible alkali will be added to increase the Q degree, so the noodles will have a light yellow color. In addition, the early oily noodles are usually boiled in Sichuan and then mixed with salad oil or peanut oil, and taste the noodles. It has its own fragrance, and the noodles made with oil will also make the noodles more shiny and not sticky, so they are called “oil noodles”. Oil noodles are often seen in Taiwanese snacks, such as soup noodles, fried noodles, danzi noodles, etc. However, because oil noodles are a type of cooked noodles, they cannot be stored for a long time. In summer, they can only be stored at room temperature for one day. Therefore, the unfinished oil noodles should be refrigerated so that they are not easy to break.
Noodles originated in the Tang Dynasty, and are special noodles that can only be enjoyed by dignitaries and aristocrats. They are usually dedicated to senior officials who are older and who are not smart. The noodles are slender and not easy to break, so it also symbolizes longevity. Ping An, also known as “Longevity Noodles” or “Tai Ping”, the early noodles were divided into “local noodles” and “Fuzhou noodles”. In the same way, the local noodles are soft and slender, while the Fuzhou noodles are more flexible and elastic because the dough is kneaded and pulled into noodles as thick as fingers, and then continuously coiled around the stick in a figure-of-eight shape.