Legend has it that there once was a Tang Dynasty
general, whose surname was Yi. It so happened that he had just strode
over the threshold of his house, during his visit to his hometown in
Yecheng ( Anyang in Henan province), when he received an royal decree to
return immediately to the palace. It was so urgent that the Yi family
had no time to prepare a banquet. Suddenly an idea occurred to the chef.
He made noodles out of flour and eggs and then fried in the oil pot
before putting them into a clay pot with the broth. After the soup had
boiled, he added sea cucumbers, squid, mushrooms, ham hocks, tender
bamboo shoot slices, dried shrimps, shredded cooked chicken and edible
fungi; and then seasoned the soup with lard, pepper and chili oil. When
the noodles had cooked, he served them to the general in order not only
to show welcome but also see him off. As expected, the noodles received
praise from the general for its fine ingredients, tender noodles,
delicious taste and fresh soup. After that the method of making this
kind of noodles, which was later called “Yifu noodles in clay pot”,
became popular among the people. In 1983, a store specializing in Yifu
noodles in a clay pot, named Changchun Restaurant, was set up on Erqi
Road. In 1995, Zhengzhou Food & Drink Company built up the
experience and craftsmanship to open the Zhengzhou Roast Duck Store and
Yushunlou Restaurant. In 1997, patrons spoke highly of Yifu noodles in
clay pot during “the exhibition and promotion month for national high
quality well-known dishes and snacks”.
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