I bought a grilled cold noodle for supper, what kind of fairy food is this?

As a southerner, I am not used to eating supper, and my diet is mainly light. When I occasionally indulge, I would have some wine, barbecue and hot pot with my friends in the evening, that's it.

At the southern midnight snack stall, common midnight snacks are also barbecue, wonton dim sum, and various Anhui cuisines. Therefore, for more than 20 years before my life, I only accidentally saw the sign of cold noodles, but I never thought about eating it.

Last night, my friend went for a run in Zijingang. When I returned, I was ready to rest. As a result, he took out a plastic bag with a small box of things in it.

"For you, grilled cold noodles."

At that time I was a little confused, I instinctively refused, because it was too late, even if not exercising, as a girl It's too sinful to say lie down after eating. I wanted to take a few bites, but I couldn’t stop there.

also asked my friend why I bought a small portion and only two bites would be gone, which is not enough. What is the magic of grilled cold noodles? Today I plan to find out.

Snacks from the Northeast: Roasted cold noodles

Literally, Roasted cold noodles is a kind of pasta, it is naturally not a local snack in the South It comes from the Northeast, and the people of the Northeast have the most say in it. It is said that every Northeastern wandering outside has a taste of roasted cold noodles in his heart.

When I ate the cold noodles, I was full of doubts. Although it is cold noodles, I don't know why I have the illusion that I am eating pancakes...

and cold noodles are not cold at all. So I looked for a cold noodle stall to observe and found that the stall owner was just standing there. He lifted a cold noodle wrapper with his left hand and poured oil with his right hand. Then I knocked down an egg and watched it smoke.

A whole piece of cold noodles is wrapped with rich ingredients, and then it will be quickly cut into the size of the entrance, and the shape is not scattered. Finally, the moment when the small bowl of cold noodles is inserted into the wooden stick, it is like a ritual to infuse soul into every cold noodle, holy and pious.

The origin of roasted cold noodles is a mystery. I asked some friends in the Northeast, but no one can answer it, only some gossip.

Jianghu rumored that cold noodles were compared with other delicacies. They existed for a short time in the past. It originated in Mishan City, Heilongjiang Province in the 1990s, by the old man at the back door of the Second Middle School. .

Every day when Lao Gai goes to No. 2 Middle School, he has to pass by a cold noodle factory. He often asks for a piece of cold noodles, skewered and grilled, brushed with barbecue seasonings, and served himself as a drink. eat.

Later, the neighbor’s child wanted to taste it, but when he thought it was delicious, he brought his classmates. When the classmates wanted to eat, Lao Gai boldly tried a new variety: roasted cold noodles. After

baked cold noodles were launched, they were highly sought after by students. The fire spread throughout Mishan in the following month.

At the beginning, the cold noodles were grilled for 50 cents. After they were cooked, there were no seasonings. They were just mixed with the favorite sweet and sour ingredients of Northeast China. Later, it gradually evolved and upgraded into a special snack. The factory flattened and compacted the cold noodles one by one and mass-produced them. Later, I don’t know who put the eggs, plus chopped green onion, coriander and ham. Perfect match.

There is usually a trolley in places where cold noodles are haunted, just like pancakes, but cold noodles, as a Northeast iconic dish, is not as famous as pancakes. Southerners rarely eat them. , And there is no foodie like Qianlong to support it.

At that time, there was a shortage of street food in China, and everything we ate was relied on the word "sauce" to enhance the flavor. The cold noodles after grilling were crispy and delicious, and they were covered with delicious sauces. At that time, it was said that it could reach several thousand yuan in income. According to incomplete statistics from surrounding cities in HeilongjiangThe emergence of the snack of roasted cold noodles has driven at least 3 million people in China on the road to prosperity.

Since the advent of cold noodles, because the hawkers are not only oil pans, but also iron-plate charcoal grills. As a result, some factions gradually formed in the process of spreading.

mainly consists of three pie families: charcoal grilled pie, fried pie, and iron plate pie.

Charcoal-baked pie: The cold-baked noodles in Mishan are mostly charcoal-baked pie, which is also the earliest method of baking cold noodles. Clamp the cold noodles into an iron curtain, place them on a charcoal fire, brush with oil and seasonings, and bake them until the aroma is fragrant.

Iron fried pie: In most places, it has evolved to be grilled on an iron plate. The cold noodles are evenly spread with eggs, and the cold noodles are rolled into a roll to wrap the coriander and onion. You can also add ham sausage, brush with hot sauce and sweet and sour sauce. Sour, sweet, salty and spicy come together.

Deep-fried pie: This approach seems to be a bit off the beaten track, the specific method is to sprinkle the sauce after frying. On this basis, there is also a branch developed, such as fried cold noodles with stinky tofu and bacon.

Several pie divides the bottom of each other, and it is better to sell no one. The so-called master is among the people, and all kinds of cold noodles are invented one by one from these three schools. For example, today’s adding sausages and eggs, you can also add various sauces and ingredients.

Starting from Heilongjiang, the territory of roasted cold noodles also began to expand throughout the country, gradually affecting Jilin and Liaoning.

Do you understand the essence of roasted cold noodles?

In fact, when we see the word cold noodles, we think of the North Korean buckwheat cold noodles. The grilled cold noodles in Tohoku are indeed made with soba noodles.

The masters first cut the soba noodles into a long roll and soaked them in an old enamel tea mug. Spread on a jet-black aged Japanese-style southern barbecue iron plate, drizzle with soybean oil, then lightly press with an ancestral cooking spatula, top with peninsula Arirang’s secret hot sauce and dry sauce, and use Russian pear wood triangle gourmet spatula Out.

There were no eggs, no chopped green onions, no sausages and parsley at the time, just put it in the simplest transparent plastic bag and it was done.

But later, after the roasted cold noodles became popular, they quickly became the overlord of snacks, and people's consumption also stimulated the development of the industry. The big tea mugs in old Beijing can no longer hold the stomach of foodies. Processed and improved dry and refrigerated noodles appeared in the market.

The dry and refrigerated noodles are square, like a summer mat. Stacked in piles, with cling film space between the dough. The noodles are soft and tough without soaking or pressing, which greatly improves the efficiency of the noodle chef.

When the industry is formed, there will be some industry standards for cold noodles. The portion of the cold noodles is harmonized, the raw materials are standardized, and the production is streamlined.

First brush: repeatedly brush the sauce on the egg noodles facing upwards;

Second pour: pour the sweet and sour vinegar that is unique to the cold roasted noodles on the inside and outside of the dough;

three sprinkles: sprinkle Top with sugar, sesame seeds, coriander, chopped green onion and other spices.

Any food you can think of eggs, sausage, green onion, coriander, appear on the iron plate of the cold noodles one after another, roll, cut, and you're done.

Baked cold noodles finally made their way out of the Northeast and became the three national snack street fighters: Tianjin egg crackers, Taiwanese hand cakes, and northeast grilled cold noodles.

It not only comforts the wandering hearts of Northeastern people, but also allows countless people who work to feel the care of the world in the middle of the night.

Whether you are in Beijing, Shenzhen, Shanghai, Urumqi, wherever there is a snack street, you can find roasted cold noodles. All grilled cold noodles are called Northeast, so it is wrong to say that Northeast Heavy Industry only has barbecue, because they also have grilled cold noodles.

There is no uniform grilled cold noodlesThe taste, the tastes made by chefs from different places will be different. It is difficult for you to have a unified standard to say which one is the best.

For example, the practice in most places is Mishan roasted cold noodles, which are mainly salty, spicy, and sweet and sour (people in the Northeast always like sweet and sour things). However, the method of roasting cold noodles in Harbin is similar to that of Mishan. Put oil on the baking sheet first, then put the noodles, beat the eggs on the side facing up, turn the noodles over, and add ham, coriander, hot sauce and other seasonings. But the noodles will be softened by adding water. Compared with Mishan's, it is more like roasted cold noodles with soup.

Qinhuangdao is similar to Harbin. The taste of cold roasted noodles in different places will vary depending on the local taste. For example, the Southeast area will add salad dressing for good sweets. There are grilled cold noodles with cheese.

But what you need to know is the dignity of an authentic Northeast grilled cold noodle, which is defended by cold noodles, eggs, vinegar, sugar, and coriander onions. Aged vinegar is the soul of grilled cold noodles, especially heated vinegar, with an intoxicating aroma, sprinkled with soft white sugar and northeastern sauce. Friends who love spicy food can also add chili powder and cumin.

Now, in the omnipotent internet age, there is also a home portable version of cold noodles. Many food bloggers will also teach you how to make cold noodles at home...

Baked Cold noodles and Dongbei people

Some people say that on top of roasted cold noodles, what is concentrated is a kind of Northeast spirit.

Careful and considerate, hard on the outside, soft on the inside, from the Northeast, and also grilled cold noodles.

Roasted cold noodles were born in roadside stalls and flourished in alleys of the market. Although it does not belong to Yangchun Baixue, this sourness from the market has also brought Northeast people to many places, becoming a beam of light that represents Northeast civilian food.

In the early years, most people in the Northeast were taxi drivers. Now, people in the Northeast are more catering. A cheap bowl, thick oil red sauce, hearty and happy, why not do it.

Carefully observe the chefs who bake cold noodles. They are very restrained when working. Without a lot of fancy propaganda and routines, when he opened his mouth, the standard northeastern accent made him add some sauce and would never refuse.

Regardless of whether you don’t want more coriander spicy, or less chopped green onion without vinegar, it’s all for you, not bad at all.

Add whatever you want, this is the inclusiveness of Northeast cuisine.

The loyal fans of grilled cold noodles call grilled cold noodles the light of life, the fire of desire, the soul, the source of the evil in the night, and the beauty of everything. Regardless of the delicious food, in their hearts, the roasted cold noodles are the three-star Michelin in the roadside stall.

Don’t say something like "People at the same level can’t talk together, can’t eat together" in front of grilled cold noodles.

In front of the grilled cold noodle stall, white-collar workers and agricultural workers can line up together, rich people and stall owners can chat together, and celebrities will also offer their knees for a bowl of grilled cold noodles. It is a delicacy that is equal to everyone, at least in the world of cold noodles, we can be free.

Talking about cold noodles with Northeastern people will always arouse their homesickness. Toasted cold noodles is a warmth and embrace for every lonely soul. Above the food, it is the inheritance of optimism and open-mindedness for life in the Northeast.

Don’t underestimate the chef who sells cold noodles. Maybe they already have a few houses, just love this business.