Xiangning people eat noodles, which is different from other places, and the degree of attention should not be underestimated. There are three differences in its characteristics: first, a bowl of music, in addition to mutton noodles, pork, beef, squid, sea cucumber, fungus and mushrooms can be used, and carrots, yam, onion ginger and radish are also good combinations. Braised in soy sauce, seafood, halal, fried eggs, cold. Secondly, having fun is not limited by time, season and occasion, nor is it influenced by the owner's mood. When friends come from afar, relatives and friends visit parties, have a drink occasionally during holidays and leisure time, take a nap during the trip, and add meals in a hurry, Lehe is the first choice.
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In addition, there are many names in the content and appellation of noodles, such as: spinach juice noodles are called Yulehe, pumpkin or pumpkin juice noodles are called Jinlehe, white corn flour noodles are called White Lehe, and the flour is mixed with elm bark. If you happen to meet a wedding, funeral, wedding, the scene, style and momentum of making, talking and having fun, you can enjoy a large symphony of fun. On the big board, seven aunts and eight aunts said that they would cut meat, choose vegetables, wash vegetables and cut vegetables. The old helmet, the uncle and uncle at the edge of the big basin went shirtless and made noodles; The grandmothers and grandmothers around the stove drank a lot of noodles, dried and washed, and they were all comfortable, happy, prosperous and lively.
chance
Of course, the most amazing thing is the best young strong man in the village, the whole lane or the unit. The posture of sitting on the stove and the jujube bed handed down from generation to generation are simple and heavy across the cauldron, completely ignoring the boiling and transpiration below, filling a nest, pressing a pot, filling a nest, pressing a pot, as thin as rice noodles. Finally, I went back to the soup pot with seasoning, heated it, then poured a little fragrant mutton and spread it out bowl by bowl. This kind of rice is generally non-stop, not divided into meals, visitors eat, eat when they are hungry, cook, eat, shout and taste, which is generally called "flowing rice" by the people. The longer the flow, the more people eat, and the better the popularity of the host family. Nowadays, families with wide connections and big doors need as many as five or six bags of flour for the first wedding reception alone. One bag of flour is 50 kg, and six bags of flour are 300 kg. According to four bowls of noodles per catty, six bags of noodles are 1200- 1300 bowls of noodles. This can be seen from the lively scene and the impressive appearance.
In recent years, people who are tired of eating big fish and big meat don't have to eat serious banquets, no matter who holds wedding ceremonies. However, the prelude to the first day-"having fun" is necessary. On the one hand, feel the fire and the excitement; On the other hand, it is necessary to reflect the extraordinary communication between each other, the intimacy of the relationship, and the kindness of human feelings; In addition, it also reflects the old customs, new habits, food culture and food civilization reflected by the small noodles. origin
According to jia county County Records, jia county noodles were introduced from Shaanxi in the early Ming Dynasty. At first, buckwheat flour was used as the main material, accompanied by mutton soup boiled with cooked mutton and chopped green onion. At that time, residents used a tool called Helezi to "make their own food". In the late Qing dynasty, wheat flour was used instead of buckwheat flour, which was more nutritious.
history
At the beginning of the 16th year of Chongzhen (A.D. 1643), Sun Chuanting, a famous trilateral governor, left Tongguan and went to Henan to fight the rebels in Li Zicheng. According to legend, in order to enrich the taste of Guanzhong soldiers, he told the three armies that each army could carry 20 birch music machines. In June 5438+10, the Ming army and the insurgents met in the southeast of Tancheng, and the insurgents pretended to be defeated. The Ming army pursued the Rebel Army 15 Li and reached Lizhuang on the blue bank of Yongjiang East. The rebel army adopted the strategy of "luring it with benefits and taking it from the enemy", abandoned gold and silver, and won a great victory. Sun Chuanting fled, so he had to break the west, and dozens of birch music and music machines were acquired by the people and insurgents in Lizhuang, Guangxi. The insurgents got eight sets. In order to commemorate the spirit of King Kong of the insurgents, the people in Li Zhuang changed the word "Gang" to "Steel" and named it "King Kong Lehe". The exquisite equipment for making noodles suddenly made people's homes like heaven, and for a time, the "King Kong Le He" flag (that is, the signboard of ancient hotels) fluttered in the wind in the pavilion lane on the street. Since then, the production level of noodles has been further improved.
On the other hand, Jia County had a diamond face in the Tang Dynasty, which was closely related to Han Yu, the leader of the eight great masters in the Tang and Song Dynasties. In the book Supplement to the Collected Works of Mr. Changli written by Zhang in the Ming Dynasty, there is a passage by Han Yu: At the end of the Yuan Dynasty and the beginning of the Yuan Dynasty, the thief returned from Cai and the river leaked. "Here refers to, Yuanhe nine years (AD 8 14), Cai Zhou (now Shangcai area, Henan Province) secretariat of Wu Yuanji resistance to the Tang Dynasty, mercenaries and self-reliance. Han Yu led the army to fight back and captured Wu Yuanji alive, which is known in history as the "War of Huai System". In the thirteenth year of Yuanhe (AD 8 18). Tang Jun left Cai and went to the west of Jia County to eat King Kong noodles. It can be inferred that the surface of "King Kong Le He" has a history of at least 1200 years.