There was an intellectual, pursuing the success in imperial examinations, in Mengzi, Yunnan Province in 1806. So he slogged away and lived in an isolated island, adjoining the mainland with a bridge, to separate from any distraction and entertainment. And his wife sent meals cross the bridge every day.
One day, his wife, tired and incautious, mistook to pot the chicken soup with the meat for making sauce in the terrine. The rice noodle made in the soup tastes brittle and delicious; moreover, refreshed her mind as well. Surprised and joyful, the wife sent the discovery to her husband immediately and soon was prized by her husband without ceasing for her excellent cooking skill.
Then the intellectual hardly ever had other meals until he became Zhuangyuan. With a lot appreciation, he recalled, ‘I debit my wife a lot for the rice noodle she sent cross the bridge in front of my reading house.’ From then on, others imitate the way to make rice noodle and call it by a good name of ‘Mengzi Cross Bridge Rice Noodle’.
Zha jiang mian (炸酱面, literally "fried sauce noodles", often transliterated as "Za Jiang Mein") is a northern Chinese dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried with Zha jiang (炸酱), which is salty fermented soybean paste.
In Beijing cuisine, yellow soybean paste with soy sauce(黄酱; pinyin: huáng jiàng, literally yellow sauce) is used, while in Tianjin and other parts of China sweet bean sauce (甜面酱; pinyin: tián miàn jiàng), hoisin sauce (海鲜酱; pinyin: hǎi xiān jiàng), or dou ban jiang (豆瓣酱; pinyin: dòu bàn jiàng) may be used in place of the yellow soybean paste. In the cuisines of Beijing, Tianjin, and northeastern China, the soybean paste is stir fried and oil is not used.[citation needed] Some Chinese restaurants may refer to zha jiang mian as "brown meat sauce noodles," "noodles with fried bean and meat sauce," or the pinyin transliteration zha jiang mian.
Last, persenting a video for make the Zha jiang mian. If anyone interessted in it. Have a look and try it at home. Hope you have a successful experience on it.
The Noodle Loft is a fashionable noodle place. The restaurant features flour cuisine from Shanxi.
I plumped for One Strand Green Noodles made from spinach juice. Traditionally, Chinese eat this kind of noodle for their birthday dinner because the single strand signifies long life. I chose the tried and tested egg and tomato combination to accompany my noodles.
The chef recommended three other kinds of noodles: Shanxi Pasta flakes, pinched off a strip of dough and then flung into the pot; Fried Oat Noodle Shaped Like Fish, cut off a hunk of dough with scissors; and Hand-Shaved Noodles, where the chef holds a block of dough on one shoulder and shaves with the opposite hand. The sauces are fried pork, beef in sauce and pork in sauce.
I also ordered several dishes to sample. The hot and sour cabbage was served with dried red chilies and Sichuan peppercorns. The jellyfish was also excellent, served cold and dressed with a soy-vinegar sauce. The cucumber slices added a refreshing touch.
Noodle Loft
Branch 1: No.20 Dawang Road, Chaoyang.
Branch 2: No.3 Heping Xijie, Chaoyang
Open: 11am-2:30pm; 5:30pm-10:30pm
Cost: 80-100 yuan/person
Coming from Inner Mongolia, Youmian has become increasingly popular in Beijing. Many restaurants that serve northwestern-style Chinese dishes have started serving up Youmian based dishes as well.
Youmian is a type of flour made from oats. There are different ways of cooking Youmian and it can be made into noodles and steamed bread. It can also be steamed, boiled or stir-fried.
Some people have been to this restaurant several times and have enjoyed the food each time. We enjoy watching the staff in the open kitchen. Kids love this experience as they can sit at a bar area (not a drinking bar) and watch there food being prepared. The prices are very good for a nice, clean sit down restaurant. The menus are in English and Chinese with great pictures! They also do have forks if you are not a master with chopsticks (which I am not)! I do believe that there are a couple of these restaurants located across town but the one that we have also went to is in the Fairmont Tower located in the Wang Jing area close to the Lido area
Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed in northern China and rice noodles being more typical of southern China. Egg, lye, and cereal may also be added to noodles made from wheat flour in order to give the noodles a different colour or flavor. Arrowroot or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles' strands. Type of noodles:
Peeling thin strips of dough from a loaf directly into a container of boiling water to make daoxiaomian
lamian
The dough for noodles made from wheat flour is typically made from wheat flour, salt, and water, with the addition of eggs or lye depending on the desired texture and taste of the noodles. Rice- or other starch-based noodles are typically made with only the starch or rice flour and water. After the formation of a pliable dough mass, one of five types of mechanical processing may be applied to produce the noodles:
English
Chinese
Pinyin
Process
Cut
切
qiē
The dough is rolled out into a flat sheet, folded, and then cut into noodles of a desired width.
Extruded
擠壓
jǐyā
The dough is placed into a mechanical press with holes through which the dough is forced to form strands of noodles.
Peeled
削
xiāo
A firm dough is mixed and formed into a long loaf. Strips of dough are then quickly sliced or peeled off the loaf directly into boiling water.
Pulled
拉
lā
The dough is rolled into a long cylinder, which is then repeatedly stretched and folded to produce thinner and thinner strands.
Kneaded
揉
róu
A small ball of dough is lightly rolled on a flat surface until it is several centimeters long and spindle shaped.
Noodle maker in Peng Zhou extruding noodles directly into a pot of boiling water.
While cut and extruded noodles can be dried to create a shelf-stable product to be eaten months after production, most peeled, pulled and kneaded noodles are consumed shortly after they are produced.
