Tianjin Longxu Noodles

"Longxu Noodles" is one of the varieties of traditional banquet and pastry in northern China. It is a fine product evolved from Shandong pulled noodles, and has a history of more than 300 years. According to legend, there was a chef in the imperial kitchen of the Ming Dynasty who cooked a noodle as thin as hair when he was eating spring cakes in beginning of spring. It was like a dragon beard, and the emperor's appetite was wide open. While tasting it, he admired it and was very happy and full of praise. Since then, this fried fine point has become a very fashionable snack. Because of the posture of the pulled noodles, such as majestic mountains and rivers, the pulled noodles are as thin as hair, like intertwined dragon whiskers, hence the name Longxu Noodles. In 1983, the first national cooking technology competition (National Famous Chef Technical Appraisal Meeting) was held in Beijing, and Tianjin sent three contestants and one assistant to form a Tianjin delegation to participate in the competition. Among them, the snowflake Longxu Noodles made by Jiang Wenjie (deceased) of Taoliyuan Restaurant was unanimously praised by experts and named as the best pastry chef. Since then, talents have emerged in Tianjin to help Longxu Noodles, and there are contestants in Dengyinglou and Tianjin Roast Duck Restaurant who have achieved remarkable results in national and world cooking competitions. In 2001, Tianjin Commercial Committee sent a delegation to Belgium to participate in the China-Belgium cultural and artistic exchange meeting, and when the international gourmet art Tianjin flavor skill was performed, Tianjin culinary master Shang Hongfang performed Longxu Noodles and hollow noodles, which was well received by the local people and the organizing committee and won honor for Tianjin. "Longxu Noodles" is simple in materials and difficult in technology, and its key points are three links: one is dough mixing. Soft and moderate surface, smooth and flexible; The second is to slip and pull. Grasp both ends of the face, apply force evenly and shake it up and down. Cross transposition, cross repeatedly, and slip the noodles "cooked" and smooth; Put the strip on the chopping board, press the strip with both hands, with the left hand inward and the right hand outward, rub the strip vigorously, lift both ends, shake it and pull it, then put it on the chopping board, fold two pieces in half, sprinkle the noodles, and the strips will not stick together. In this way, fold it in half and buckle it to pull Kun into silk; The third is frying. Pay attention to the fact that the oil temperature should not be high, and the operation should be "three lightness", that is, gently put the stretched noodles into the oil pan, gently stir the noodles with chopsticks, fry them until they are stiff and light milky yellow, and gently remove them from the pan to make salty Longxu Noodles. The noodles are even, not parallel, not continuous, sweet and crisp.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)