Steamed noodles

Steamed noodles: Steamed noodles are a must for Ankang snacks. Together with "mutton bubble", it has become the first choice for local people to have breakfast, and it is also a popular snack for foreign tourists. Steamed noodles are mainly made of flour, and a little salt water is added to form flour paste. The batter is put into an iron or aluminum round steamed noodle gong whose surface is smeared with cooking oil, and then steamed in a large pot of water. After a few minutes, a round, yellow and soft steamed noodle is obtained. Add bean sprouts, pour soy sauce, vinegar, garlic paste, sesame sauce and oil spicy seeds to serve. The quality of steamed noodles depends on the texture and color of the noodles and the seasoning. Seasonings are very particular, and unique ingredients should be added to the vinegar and oil spicy seeds to show the taste of steamed noodles. Good seasoning can make steamed noodles icing on the cake. As early as the early days of the People's Republic of China, Ankang's steamed noodles were famous for "Masufu" in the west of Gulou Street and "Liu Yinwa" in Dabei Street. Their steamed noodles are moderate in hardness, exquisite in seasoning and unique in taste. In particular, "Masufu" has its own mill, and its business is very prosperous. After decades of changes, Ankang has re-emerged a batch of popular and delicious steamed noodles. For example, Majia in Dongguan, Ankang, Wengjia Four Brothers in Nanma Road, Chengguan, Lanjia in Xiguan, Jiaojia in the north gate of Xincheng and Tan Ji in Peixin Street.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)