Xing xian Mao Tang

Xingxian Maotang Xingxian Maotang is salty, spicy, sour and delicious, and it is a well-known flavor snack. The period of the rise of soup in Xing County is not recorded in historical materials. It is said that in the ninth year of Qianlong in Qing Dynasty, Sun Jiagan, a native of Xingxian who was a senior official in Beijing, went back to Xingxian to visit relatives. During his visit to relatives, he visited relatives and friends, and his friends treated him with noodle soup and jiaozi. At that time, noodle soup was made of fine powder strips mixed with spices such as pepper, pepper, pepper, onion, turnip, salt and vinegar. Jiaozi is jiaozi with mutton stuffing. Sun Jiagan ate two kinds of flavor foods in his hometown, and he was full of praise. He didn't stop until his stomach swelled. After eating, Sun Jiagan pondered for a moment and said: Although the noodle soup tastes delicious, the variety is too monotonous. It would be great if jiaozi and noodle soup could be integrated. The next day, my friend deliberately mixed the cooked jiaozi in the noodle soup and served it to Sun Jiagan. After eating it, Sun Jiagan felt that it was more delicious to eat the two kinds together than to eat them separately. Since then, when people make noodle soup for sale, they always serve it with jiaozi. The raw materials of Xingxian Maotang are fine vermicelli, snack, shredded green and red, kelp, shredded green onion, fresh turnip, sesame oil and so on. More homemade vermicelli, yam mashed, sieved, made into starch, starch with appropriate amount of alum, with a very fine hole (the thickness of the fragrant head) leaking into the boiling pot, boiled for about ten minutes, fished out, put it on a wooden frame, put it away after half-drying, and dried. Green and red silk is mostly made of eggs, which are put into a frying ladle, diluted, taken out when browned, and cut into filaments. Snack stuffing can be divided into vegetarian and meat. Vegetarian stuffing is made of Chinese cabbage, vermicelli and tofu mixed with sesame oil. Meat stuffing can be divided into mutton and pork. Mutton stuffing is made of radish, and pork stuffing is mixed with Chinese cabbage and vermicelli. To make soup, boil the water first, and put the prepared fine vermicelli and small flat food into the pot according to the number of people who eat it. Generally, there are ten dumplings in a bowl of soup. After cooking, put it in a small bowl, scoop some soup, sprinkle with shredded green onion, kelp, shredded green onion and fresh turnip, and fill it with seasoning soup such as pepper, pepper, ginger, salt, vinegar and pepper. It is even more delicious to eat with brushed pancakes. There are three versions of the name of soup in Xingxian County: one is that the vermicelli is covered with jiaozi, which looks like a person wearing a hat; One is to take its homophones "Mao" and "Mao" as homonyms, indicating that the soup business is booming; One kind means that people who eat soup will have a prosperous family and can make more money. Xingxian's cooking skills are becoming more and more exquisite. From the forties to the fifties, the soup made by Chengguan Yang Liu Control Institute was famous as Xingxian, which spread to the provincial capital in the eighties and won the favor of the provincial capital people.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)