Shanghai is prosperous

Chapter 208 Zhenjiang Pot Cover Noodles

After the monk finished speaking, he turned and walked away, leaving the four people standing there dumbfounded, without recalling it for a long time.

Xie Dong coughed, raised his thumbs with both hands, and said softly in the direction where the monk left, eminent monk.High, definitely high.

Zhu Xuying said, but why am I so confused, so dizzy that I don't know what he said?Xiao Xiaoxiao tugged at the corner of her clothes, and whispered with a smile, Sister, I don't seem to understand?
Wang Yiyuan smiled and said, monks don't tell lies.This is in a temple, you two are not allowed to talk like that.

After burning incense and worshiping the Bodhisattva, the sky has already darkened.A group of people came out of the scenic spot, ready to find a place to eat.Xiao Xiaoxiao suggested to go to a big restaurant, saying that Wang Yiyuan finally came to Zhenjiang, and he was not in a good mood recently, so he should have a good meal and be happy.

Xie Dong smiled and said, hehe, I almost heard that I had a good meal and went to celebrate.

Wang Yiyuan smiled awkwardly, but refused, saying, I have been here several times, but I have never eaten your famous pot noodles.We will be having this pot top noodles tonight.Also, I must go to the fly restaurant in the alley, I just want to eat the most authentic taste.

Zhu Xuying smiled and said, Xiao Wang, what kind of bone soup was it when I was in Shanghai, and now it is a fly restaurant, and I want to eat pot noodles by name, what kind of heavy taste are you?
Xiao Xiaoxiao also laughed and said, Wang Yiyuan, you may not know that this pot-covered noodle was originally only breakfast for us Zhenjiang people. In the past, it was only sold in the morning or morning, and it was usually closed at noon.

Xiaoxia, who was driving, was familiar with the terrain here, and went around, this time choosing a noodle shop called Zhangjia Sansao.

As soon as I entered the door, I saw a tall and thin master sitting on one end of a thick bamboo pole with a diameter of six or seven centimeters, bouncing up and down, like dancing and acrobatics.The other end of the bamboo pole is fixed on the chopping board, and it goes up and down like this, repeatedly extruding the kneaded dough on the chopping board into a thin skin.

Xie Dong explained that this is called "jumping noodles".Wang Yiyuan felt that it was fresh, so he stopped and stood there to watch the master "jump noodles".After watching it for a while, he felt that it was not enough, so he couldn't help discussing it with the noodle jumping master, and wanted to try it himself.

Xiao Xiaoxiao quickly grabbed him, and said with a smile, how old are you, and you still want to make trouble?

While dancing, the master introduced that "noodle jumping" requires three steps, which is also very particular.

While demonstrating, he said that the first step is called horse jumping, and it goes back and forth for four rounds. , and then jump long; the third step is called three long jumps, to make the noodles thin and long enough to roll a rolling pin.

Finally, the noodle jumping master stopped, took out a crucian carp back knife weighing about ten catties from the kitchen, and started cutting noodles.

The master continued to introduce that more than 60 pieces should be cut out on one side.When cutting noodles, you mainly rely on your shoulders.A master with good knife skills can put an egg on the shoulder, hip, and elbow on the side holding the knife.The noodles are cut well without the eggs falling off. This is the best skill.

Zhu Xuying said next to it that the jumping noodles made in this way will have pores on the noodles, and the marinade is easy to taste, so that it will be chewy and strong in the mouth, with a unique taste.

Wang Yiyuan said casually, hehe, it's really interesting.It seems that it is really not easy to make this pot cover noodles.

The noodles are sent to the kitchen and put into the boiling soup.Xie Dong said that the essence of the pot cover noodles lies in the noodle pot provided by the store.

He said that iron pots and pot lids are very particular. The pot must be large enough and old enough to cook noodles with real taste.And this pot lid is not like the lid of ordinary frying pans. It must be made of old fir wood, which can withstand years of smoking and steaming, and will become stronger over time.

Wang Yiyuan couldn't help being curious, and asked, why is there a small pot cover in the big pot when cooking noodles?

The noodle cooker said with a smile, hehe, there is no evidence, and there are different opinions on the reasons.Some are said to stop boiling and stuffy noodles, some are said to diffuse qi and add fragrance, and there are even many interesting historical stories derived from it, and so on.

Wang Yiyuan watched the master's operation in the kitchen with great interest.He found that the bottom material of the pot cover noodles is also very particular. The secret soy sauce and more than ten kinds of seasonings are very delicious.

Especially the toppings of the pot lid noodles. I heard from the master that the raw materials are all produced in Zhenjiang, which can be roughly divided into meat and vegetarian ingredients.Meat materials include long fish, shredded pork, some shredded pork, shredded beef, pork liver, kidneys, eggs, etc.Vegetables, also called Qingtou, are noodles made from various vegetables, which are divided into raw and cooked.

The raw ones include minced garlic, garlic flowers, and piaoercai; the cooked ones include small green vegetables, Chuanxiong, green peppers, bean sprouts, and dried fragrant.Wash these vegetables, blanch them in boiling water, and cut them into shreds or segments.The processed toppings and ingredients are placed neatly and are genuine. Diners can choose to mix and match them. The price is reasonable.

After waiting for a short time, bowls of steaming beef noodles came to the table, and everyone was enveloped in the lingering heat.This hot air has an attractive aroma, mixed with the fragrance of beef, green vegetables, white noodles and soup.

When the boss was on the top, he was a little arrogant and said that our beef and tripe are special, and many people come here to eat it. You should try it.

Xiao Xiaoxiao also ordered a few other side dishes.There are crystal chicken feet that look transparent. The skin and bones of the chicken feet are separated. Pick one up and throw it into your mouth.

There are also shrimp dumplings, the color is white and crystal clear, the dumplings are beautiful in shape, the skin is flexible, and the filling is delicious.Finally, I also ordered three dumplings with crab roe soup and two dishes of crystal clear meat.

Wang Yiyuan suddenly remembered the Hong Kong-style tea restaurant that Xiao Xiaoxiao had eaten before. He asked, Xiaoxiao, do you still remember the Hong Kong-style tea restaurant on Huaihai Road?I think the food there is very similar to what you have here, no wonder you liked it so much back then.

Hehe, you bastard, I remembered, and you still have the nerve to say it?Xiao Xiaoxiao turned her head and said to Zhu Xuying and the others, Sister, you don’t know, that time I ate at a tea restaurant, and Wang Yiyuan wanted to make an AA with me. Now that I think about it, I think it’s very funny.

Wang Yiyuan rubbed his nose, smiled awkwardly, and said, hehe, you must have asked for the AA system at that time, okay?
Haha, it's you, why don't you dare admit it now?Is there an AA system tonight?Xiao Xiaoxiao laughed at Wang Yiyuan loudly.She said again, but how can the taste of the tea restaurant be as delicious as that in my hometown?

After joking for a while, Zhu Xuying suddenly asked Wang Yiyuan, Xiao Wang, where are you going to spend the Chinese New Year this year?
(End of this chapter)