In China, "northern noodles, southern rice" sums up the characteristics of Chinese local staple food. Noodles originated in China as early as 4000 years ago. It is popular because of its rich nutrition and convenient eating. However, in China, there are many different ways to make and eat noodles. On this trip, I came to Wuzhong City, Ningxia. In the morning, this bowl of ramen "one clean, two white, three red, four green and five yellow" let me have a new understanding on the opposite side. The original noodles can still be eaten like this!
Wuzhong City, located in the middle of Ningxia Plain, is an important channel of the ancient Silk Road and an important city of the new Silk Road Economic Belt. Wuzhong, located on the Bank of the Yellow River and the Loess Plateau, has created a unique and charming food culture because of its unique geographical location. Wu Zhongren's breakfast starts with a bowl of steaming ramen.
Today, I came to a noodle shop in Liming street, Wuzhong City, which is a famous local specialty breakfast shop. Different from those street characteristic shops with narrow storefront and hard dining environment, the decoration of this breakfast shop is relatively new and looks like the sanitary conditions are quite good. At the counter, a staff member is busy cutting beef. It's so tempting. It's appetizing.
Wuzhong ramen, as the representative of Ningxia ramen, started in the jubilation period of Qing Dynasty, with a history of more than 200 years. After several generations of inheritance and improvement, Ningxia Ramen has formed unique "one clear (soup color), two white (radish), three red (spicy oil), four green (onion, coriander), five yellow (noodles yellow and bright)".
It is said that Ningxia Ramen will add a proper amount of ash (in fact, it is an alkaline substance) when it is mixed with noodles. After three times of water, three times of ash and ninety-eight times of kneading, the pulled noodles will be smooth, yellow and bright, with elastic tendons.
What's more, the Ramen here will be put on a board after the water is boiled, poured with clear oil, waiting for the choice of diners. Wuzhong people are also very particular about the size, thickness and classification of noodles. There are four kinds of noodles: two, three, fine and capillary. The thickness of the surface is different, and there will be obvious differences in the taste, depending on personal preferences.
The reason why Wuzhong Ramen is famous is that in addition to the good noodle, the soup ingredients are also very important. The bottom of the soup is cooked with beef and beef bones. The soup is clear and delicious. Special spicy oil, customers can choose according to their own preferences.
It's the bowl of Wuzhong Ramen that makes people hang for three feet. Maybe some people will say that it's not much different from Lanzhou ramen. Don't worry, it's just a part of Wuzhong ramen. A bowl of ramen, a pot of tea, a plate of beef and a few dishes are all of Wuzhong ramen.
In addition to beef, tea eggs and small dishes are indispensable side dishes of Wuzhong ramen. Such a variety of varieties make people feel that Wuzhong people are serious about breakfast. Chinese people often say that we should have a good breakfast. Here, one mouthful of noodles, one spoonful of soup, mixed with small dishes, make people feel satisfied with enjoying delicious food.