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Why Fujian Must Eat Fuzhou Noodles in Autumn

Why Fujian Must Eat Fuzhou Noodles in Autumn

Fuzhou Linmian, an inconspicuous but extremely important local characteristic snack, originated in Fuzhou, Fujian, and is an indispensable part of the daily life of Fuzhou people. If you are a food explorer, Fuzhou line should definitely not be missed. Next, let us from its story, nutritional value, species and how to choose four aspects to understand the Fuzhou line. first, let's start with the story of fuzhou line surface. According to legend, Fuzhou line noodles began in the Tang Dynasty, when an official in Fuzhou found his mother tasting a delicate noodle. Out of curiosity, he inquired about the origin of the noodles and found that they were made from flour ground from a local specialty wheat. Officials felt that this noodle had a unique taste and rich nutrition, so they began to promote it. Gradually, this noodle became a special snack in Fuzhou. So far, Fuzhou has been passed on for hundreds of years, witnessed the historical changes of Fuzhou, and still maintains its unique flavor. Next, let's take a look at the nutritional value of Fuzhou thread. The main raw material of Fuzhou thread noodles is wheat flour, which is finely processed and rich in nutrients such as protein, carbohydrates, minerals and vitamins. In addition, due to the unique fermentation process used in the production process of Fuzhou noodles, the noodles are easy to digest and absorb. Therefore, Fuzhou thread surface can not only provide enough energy for human body, but also enhance human immunity, which has certain nutritional value. Then there is the type of Fuzhou line surface. According to the difference of production process and taste, Fuzhou line surface can be divided into various types. Three of the most famous are the "long face", "short face" and "mid face". Long noodles refer to noodles with a length of more than 1 meter, with strong wheat flavor and glutinous taste; short noodles refer to noodles with a short length, with delicate and smooth taste; middle noodles are noodles between long noodles and short noodles, with unique elasticity and delicious taste. In addition, according to the different ingredients, can also be divided into plain noodles, beef noodles, mutton noodles and other types. Each type has its own unique taste and characteristics, allowing people to choose according to their own taste. Finally, we take a look at how to choose Fuzhou line surface. Due to the large number of brands and uneven quality of Fuzhou thread surface, it is particularly important to choose a good Fuzhou thread surface. When choosing, we can consider the following aspects: First, it depends on the color of the noodles. Good quality noodles should be light yellow or creamy-white. If the color of the noodles is too pale or yellowed, it may be that too many chemicals have been added or stored for too long. Secondly, smell the smell of noodles. High-quality noodles should give off a faint smell of wheat. If the smell is too strong or pungent, it may be too many additives or improper storage. Finally, look at the texture of the noodles. High quality noodles should be soft and elastic, if the texture of the noodles is rough or too soft, it may be improper production process or storage time is too long. # Play with AI Abstract# In short, Fuzhou Linmian is a characteristic snack with profound historical and cultural heritage and unique flavor. It not only carries the historical memory and cultural emotions of the people of Fuzhou, but also wins people's love with its unique taste and nutritional value. In the process of tasting Fuzhou noodles, we can not only enjoy the delicious taste of the food, but also feel the cultural connotation and historical accumulation it contains.

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What is jiangmen row powder?

What is jiangmen row powder?

Jiangmen Pai Flour is a local traditional dish in Jiangmen, Guangdong. This folk food has gradually evolved from the original family workshop style to be dried in large quantities by a large matching production line of rice noodle. After carefully selecting and matching the first-grade late rice and early indica rice, it is combined with traditional technological formulas such as rice soaking, rice pulp water grinding, raw silk drying room, cooked silk cooling room, cooking hot cooking, washing water cooling, manual silk discharge, baking in baking room, natural moisture recovery, etc, in addition, natural conditions such as water and soil quality, air humidity and temperature unique to Jiangmen, Zhongshan and Xinhui can make authentic Jiangmen powder. Good quality, convenient cooking, delicious lubrication, unique taste, refreshing elastic teeth, not paste constantly, soup powder fried powder, cold hot pot are suitable. Jiangmen Pai Noodles and Xinhui Pai Rice Noodles, which are known as one of the "Five Imperial Brands" of Guangdong Rice Noodles, are the most authentic ones produced by the unique formula of water and soil folk in the surrounding areas such as Jiangmen City, Xinhui District (formerly Xinhui County) and Zhongshan. Due to historical changes and other reasons, this folk food has gradually evolved from the original family workshop style to be dried in large quantities by a large-scale rice noodle matching production line. After carefully selecting the first-grade late rice and early indica rice, it is combined with traditional technological formulas such as rice soaking, rice pulp water mill, raw silk drying room, cooked silk cooling room, cooking with hot cooking, washing water cooling, hand silk discharge, baking in baking room, natural moisture recovery, etc, in addition, natural conditions such as water and soil quality, air humidity and temperature unique to Jiangmen, Zhongshan and Xinhui can make authentic Jiangmen powder. Excellent quality, convenient cooking, delicious lubrication, unique taste, refreshing and elastic teeth, no continuous paste, soup powder stir-frying powder and cold hot pot are suitable. The production process does not add any additives, pure rice production, appearance slightly shrimp meat color is the biggest characteristic of Jiangmen pai flour. Compared with other similar products, Jiangmen rice flour is made of pure rice, but it is completely different from Jiangxi rice flour, Guilin rice flour, Dongguan rice flour, Panyu rice flour, Zhaoqing rice flour, Heyuan rice flour, Fujian Hsinchu rice flour and other rice flour products (this kind of rice flour is produced by self-cooking machine, only soup flour can be fried, and the technological process is relatively simple); Only Jiangmen pai noodles from Jiangmen, Zhongshan and Xinhui are authentic Jiangmen, except Jiangmen City, Zhongshan City and Jiangmen Xinhui District, the "Jiangmen Pai Powder" produced outside the region cannot reach the unique taste of authentic Jiangmen Pai Powder and the local flavor of Wuyi. Jiangmen Pai Fan is a traditional famous brand food in Jiangmen's hometown of overseas Chinese, which has almost become synonymous with rice noodles produced in Jiangmen; it is also a traditional food that Wuyi wanderers from all over the world who originally belonged to Wuyi's hometown of overseas Chinese must eat.

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In Fuzhou, no one refused to

In Fuzhou, no one refused to "powder" at all"

As we all know, "Min" takes food as its heaven, Fuzhou people have personally carved this matter into their DNA. And in the rich diet of Fuzhou, Dried powder must have a valuable place. The powder is dry to the people of Fuzhou, It's like, Hot pot to the people of Sichuan, Pasta for people in Xi'an, From birth to twilight, At home, in the kitchen of a restaurant. There will be no shortage of this bowl. Seemingly ordinary plain, In fact, it is full of authentic dried powder with Fujian flavor. a bowl of dried powder, A city of Fuzhou people's life in miniature It is obvious to all that Fuzhou people love to eat dried powder, but when I asked my friends in Fuzhou why Fuzhou people love to eat dried powder so much, they couldn't tell for a while, as if they had their own memories. This kind of food is like sunshine, air, and water. Constitute their daily life. When it comes to dried powder, it is always impossible to get around Minhou's "Tongkou" and Minqing's "tea mouth. The dried powder of these two local specialties is particularly excellent. Starting from a grain of rice, it went through more than a dozen harsh and fine processes such as selection, washing, soaking and grinding, and finally turned into a clean, white, evenly long, fine and flexible appearance to meet us. I heard that Minqing tea mouth powder dry was founded in the Southern Song Dynasty, so think, perhaps from my grandfather's grandfather... has been on the powder dry "deep roots. After all, a bowl of good dried powder, the stock soup is delicious and sweet, the dried powder is smooth and refreshing, and it is more convenient and affordable. Add a little old wine and drink a mouthful of soup, which is full of fragrance and mellow, thus eliminating the fatigue of the whole body. In this way, the dried powder slowly became a must-have for every family in Fuzhou, including breakfast before school, lunch during rush work, roadside dinner, and midnight snack cooked by grandma. It has quietly shaped the taste genes of Fuzhou people. When you grow up, when you leave, you will taste this familiar taste again, and your ears seem to be ringing with a kind hometown dialect. Fuzhou powder dry Jianghu has many sects, cooking system ironing, mixing system is simple, stir-frying system is delicious, with different auxiliary materials and seasonings, but also can collide with different wonderful! 01 Dried boiled powder The most common school should be dried boiled powder. The most classic way to eat it is the gold combination of dried cooked fish powder and marinated flavor. The dried fish is fresh and fragrant, and the cabbage is clear and sweet. Coupled with various marinated flavors, it can't help but make your index finger move. However, the favorite is the fresh sweetness of the soup. Adding different accessories has also evolved different branches of this sect, such as dried seafood powder, dried loach powder, dried muscovy duck powder, etc. The taste is very different. In addition, seasoning is also a supporting role that cannot be ignored. authentic Fuzhou people like to add a little old wine, some advanced ones will choose green red wine, and others will directly choose wine lees powder to dry. good wine lees taste delicate and fragrant but not sour. 02 Dry mixing powder @ Piggy is delicious Dried powder is a simple but not casual one. The essence lies in the lard boiled in the store, the white, tender and tender powder, and the fragrant lard and scallion. Friends who are very heavy can also season themselves. 03 Fried Powder The most famous fried powder should be the dried vegetable powder of Minqing. The stir-frying process is full of fire and oil. Every dried powder served is shining and fragrant. mr. wang zengqi once said, The most common things in the world, flat in the strange, light in the taste. a small bowl of dried powder, 800 years of history and wisdom, Reflecting the three meals and four seasons of Fuzhou people, What lingers is a childhood memory, What I can't taste is the taste of my hometown.

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How to soak dried beancurd

How to soak dried beancurd

The dried bean curd sticks you bought are all dried bean curd sticks. If you want to eat them, you need to soak your own hair. Xiao Bian has a deep understanding of soaking the dried bean curd sticks. At first, when I soaked the dried bean curd sticks in clean water, I found that the dried bean curd sticks had been soaked for a long time. Although the outside was soft, the inside was still hard. Later, I realized that it was wrong to soak with clean water, yuba soft without hard core. After the yuba is broken into small pieces, it is put into a basin, not to add cold water or heating water, but to put warm water, usually at 40 degrees Celsius, but everyone must remember not to pass the yuba after the water is released. After pouring the warm water, remember to put 1 spoon of salt and 1 spoon of vinegar into it, and stir it evenly with your hands. Hold down the dried bean curd sticks with a plate and let the dried bean curd sticks soak in the water all the time. After about 10 minutes, the dried bean curd sticks will be soaked without any delay. Moreover, the dried bean curd sticks soaked in this way have no hard core and are soft and strong. Many people are puzzled about putting salt and vinegar in it. Salt is put in yuba because salt can increase the concentration of water, so that it can quickly enter yuba, allowing yuba to absorb a large amount of water, then collide, and salt also has the effect of sterilization, which can make yuba cleaner. And put vinegar, vinegar is able to play the role of softening. The purpose of pressing the dried beancurd with a plate is to keep it soaked in water and to speed up the soaking speed.

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Simple steaming can also be used as staple food, and everyone can't eat enough on the table.

Simple steaming can also be used as staple food, and everyone can't eat enough on the table.

Sweet potato vermicelli are always available in my family all the year round. When I don't have time, cooking a portion with some green vegetables is a meal, or adding meat slices or other balls to the whole pot is a hot dish. It is especially suitable for the family to eat when they surround the stove in winter. Rice is served and other dishes need not be fried. It is too warm for the stomach. Today, Xiao Bian wants to share with you a vermicelli method that can be used as both a dish and a staple food. It is very simple. It is also suitable for breakfast. It is also good to cook soup. It is the rhythm of eating this kind of food one by one. My husband especially likes to eat this kind of food. It is my specialty. It can also be used as a staple food by simply steaming and steaming, there is not enough food for everyone on the table. Let's share our practices. The content of vitamin B1 and B2 in sweet potato vermicelli is 6 times and 3 times higher than that in rice respectively. In particular, sweet potatoes are rich in lysine, while rice and flour are precisely lacking in lysine. According to scientific research, eating sweet potatoes will not make people fat, on the contrary, sweet potato is an ideal diet food. Its calorie content is very low, much lower than ordinary rice, so you don't have to worry about getting fat after eating it, but it can lose weight. Sweet potatoes also contain a substance similar to estrogen, which has a certain effect on protecting human skin and delaying aging. Therefore, many foreign women regard sweet potato as beauty food. Sweet potato raw food crisp sweet, can replace the fruit; cooked sweet and soft, eat in the mouth, sweet in the heart. It can be used as a staple food, but also as a vegetable. Steamed, boiled, fried, fried, many ways to eat, once skillful cooking, can also become a table delicacy. In addition, I also added small rape, which is a low-fat vegetable and contains dietary fiber, which can be combined with cholate and cholesterol and triglycerides in food and excreted from the feces, thereby reducing the absorption of lipids. The calcium content of rape is the highest in green leafy vegetables. An adult eats 500 grams of rape a day, and its calcium, iron, vitamin A and vitamin C can meet the needs of the human body.

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How to Buy Yuba

How to Buy Yuba

Yuba, everyone is very familiar with it. As a common food in people's lives, many people like to eat yuba, and many people buy some yuba every now and then. The way to eat dried beancurd is also quite diversified. dried beancurd can be mixed cold or stir-fried. it can also be put into hot pot or spicy hot pot. even sometimes when people go out to eat delicious food, dried beancurd can be used as a side dish. When it comes to yuba, do you really know about yuba? Yuba, also known as yupi, is a Han traditional soy food. The production of bean curd stick is inseparable from soybean milk. After the soybean milk is heated, a layer of film appears on the surface. After the film is taken out, it is picked out and hung down into branches. Finally, it is dried in the air. The dried bean curd stick is similar to bamboo branches, so it is called bean curd stick. The place where yuba first appeared was in Li Shizhen's Compendium of Materia Medica, in which it was mentioned that the quality of yuba is divided into three grades. The lighter the color, the higher the nutritional value, and the nutritional value of yuba is very high. It is rich in nutrients such as protein and amino acids. Eating yuba properly has a good brain-strengthening effect and is said to prevent senile dementia. In addition, often eat yuba can also prevent hyperlipidemia, arteriosclerosis effect. Therefore, you might as well buy more dried beancurd and put it at home. However, when you buy dried beancurd, you should remember to have the following three points. First of all, the color of dried beancurd with good quality is light yellow, and the whole looks shiny. If the quality is lower, the color is yellow and not shiny. In addition to looking at the color, when buying bean curd stick, we should look at what it looks like after being broken. If the bean curd stick is easy to break and the fracture is hollow, it means that the bean curd stick is good. If it is solid and difficult to break, most of them are added with chemicals, and don't buy it at any cheaper price.

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How to eat sweet potato vermicelli

How to eat sweet potato vermicelli

Sweet potato vermicelli can be boiled, fried, cold, sweet potato vermicelli soup and other ways to make delicious, sweet potato vermicelli contains a lot of carbohydrates, can supplement energy for the human body, but also can promote gastrointestinal peristalsis. 1. Boiled Sweet potato vermicelli contains a lot of starch. Boiling sweet potato vermicelli with clean water can fully dissolve the starch and be more easily digested and absorbed by the human body. Therefore, sweet potato vermicelli can be cooked with clean water in daily life. 2. Stir-fried Stir-frying means that after cleaning the sweet potato vermicelli, stir-fry in a pan of oil until the color turns white. Stir-fried has a fragrance and is rich in nutrients. It contains protein, fat, vitamins and other nutrients. After eating, it can supplement the nutrients needed by the human body, and it can also promote gastrointestinal peristalsis and help digestion. 3, cold Cold mix refers to putting sweet potato vermicelli into water, and then adding an appropriate amount of edible oil for frying. The nutrients in the sweet potato vermicelli will not be destroyed during the frying process. After eating, it can promote gastrointestinal peristalsis and increase satiety. Reduce the intake of other foods and help lose weight. 4. Sweet Potato Vermicelli Soup Sweet potato vermicelli soup is mainly made of sweet potato vermicelli and water. Sweet potato vermicelli contains a lot of starch. Making with sweet potato vermicelli soup can make sweet potato vermicelli softer and easier to be digested and absorbed by the human body. It is suitable for most people to eat. 5. Sweet Potato Vermicelli Soup Sweet potato vermicelli soup is rich in protein, vitamins, dietary fiber and other nutrients, which can supplement the nutrients needed by the human body, promote gastrointestinal peristalsis, and help the digestion and absorption of food.

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The origin of powder

The origin of powder

Jiangmen Pai Flour is a local traditional dish in Jiangmen, Guangdong. This folk food has gradually evolved from the original family workshop style to be dried in large quantities by a large matching production line of rice noodle. After carefully selecting and matching the first-grade late rice and early indica rice, it is combined with traditional technological formulas such as rice soaking, rice pulp water grinding, raw silk drying room, cooked silk cooling room, cooking hot cooking, washing water cooling, manual silk discharge, baking in baking room, natural moisture recovery, etc, in addition, natural conditions such as water and soil quality, air humidity and temperature unique to Jiangmen, Zhongshan and Xinhui can make authentic Jiangmen powder. Good quality, convenient cooking, delicious lubrication, unique taste, refreshing elastic teeth, not paste constantly, soup powder fried powder, cold hot pot are suitable. Jiangmen Pai Noodles and Xinhui Pai Rice Noodles, which are known as one of the "Five Imperial Brands" of Guangdong Rice Noodles, are the most authentic ones produced by the unique formula of water and soil folk in the surrounding areas such as Jiangmen City, Xinhui District (formerly Xinhui County) and Zhongshan. Due to historical changes and other reasons, this folk food has gradually evolved from the original family workshop style to be dried in large quantities by a large-scale rice noodle matching production line. After carefully selecting the first-grade late rice and early indica rice, it is combined with traditional technological formulas such as rice soaking, rice pulp water mill, raw silk drying room, cooked silk cooling room, cooking with hot cooking, washing water cooling, hand silk discharge, baking in baking room, natural moisture recovery, etc, in addition, natural conditions such as water and soil quality, air humidity and temperature unique to Jiangmen, Zhongshan and Xinhui can make authentic Jiangmen powder. Excellent quality, convenient cooking, delicious lubrication, unique taste, refreshing and elastic teeth, no continuous paste, soup powder stir-frying powder and cold hot pot are suitable. The production process does not add any additives, pure rice production, appearance slightly shrimp meat color is the biggest characteristic of Jiangmen pai flour. Compared with other similar products, Jiangmen rice flour is made of pure rice, but it is completely different from Jiangxi rice flour, Guilin rice flour, Dongguan rice flour, Panyu rice flour, Zhaoqing rice flour, Heyuan rice flour, Fujian Hsinchu rice flour and other rice flour products (this kind of rice flour is produced by self-cooking machine, only soup flour can be fried, and the technological process is relatively simple); Only Jiangmen pai noodles from Jiangmen, Zhongshan and Xinhui are authentic Jiangmen, except Jiangmen City, Zhongshan City and Jiangmen Xinhui District, the "Jiangmen Pai Powder" produced outside the region cannot reach the unique taste of authentic Jiangmen Pai Powder and the local flavor of Wuyi. Jiangmen Pai Fan is a traditional famous brand food in Jiangmen's hometown of overseas Chinese, which has almost become synonymous with rice noodles produced in Jiangmen; it is also a traditional food that Wuyi wanderers from all over the world who originally belonged to Wuyi's hometown of overseas Chinese must eat.

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Jihao Food

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Fujian Jihao Food Co., Ltd

Address: 326 Yangdang West Road, Gengcheng Village, Daheng Town, Yanping District, Nanping City, Fujian Province
Zip Code: 353033
Telephone: +86-599-8735620
Mobile: +8615060026240
E-mail:21475506@qq.com

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