What is the origin of Luoyang Bufantang?
According to legend, Emperor Kangxi of the Qing Dynasty passed Xiaolangdi Town, Mengjin County, Henan Province on a private visit. At that time, he was hungry and ate all the dry food. what should he do ？
At this time, he saw smoke rising from the roof of a farmer's house in the distance, and Kangxi went straight to the farmer's house with his entourage. After entering, he saw the old woman in the farmhouse baking cakes and went forward to beg.
The old woman said, "The cake hasn't been turned over yet. Only burned one side, not cooked yet. " Emperor Kangxi said, "If you can't turn it over, eat it." He grabbed the cake and began to eat it. Afraid of Kangxi choking, the old woman quickly scooped up a bowl of chop suey soup from the pot on the stove and gave it to Kangxi. Kangxi soaked the cake in the soup and ate it happily.
After eating, Kangxi asked the old woman what the name of this cake and soup was. The old woman casually replied that people in our village call this kind of cake "mung bean cake" and this kind of soup "chop suey soup".
Kangxi thought about it and said that although this cake didn't turn over in the middle when it was just branded, it was particularly delicious, and it was even better when soaked in this soup. Let's call this cake and soup "non-turning soup".
After Kangxi returned to the palace, he ordered people to eat for the old woman, and also ordered people to eat for the old woman, which read "No soup". The old woman rented a shop in the city with her family and opened a "soup-free" restaurant. Business is booming.
With the expansion of business scale, "Bufantang" restaurant has received many apprentices, and the production technology of "Bufantang" has also been brought to Luoyang City with these apprentices. Nowadays, "Bucanteen" has become a gourmet "business card" in Luoyang.
Luoyang cuisine:
1, Xin 'an Instant Noodles jiaozi
Xin 'an instant noodle glutinous rice balls are made of refined white powder as the skin, pig's front shoulder and back buttocks as the main stuffing, and appropriate amount of scallion, leek, cabbage, ginger, sugar, cooking wine, ground oil, edible salt and monosodium glutamate. Heat the noodles, roll them into thin skin, wrap them into crescent-shaped jiaozi, and steam them in a cage for ten minutes. Its characteristics are as thin as paper, jade in color, full of five flavors, and fragrant and not greasy.
2. Hot soup
Hu spicy soup is a must in Luoyang snack series. It originated in the mid-Qing Dynasty and flourished in the early years of the Republic of China. After that, the pattern was constantly renovated. Today, if you walk in the alley of Luoyang, you can see it everywhere. Why can a small bowl of hot soup last forever? With its popular taste and low price, it has always been the first choice for breakfast.
3. Paste the noodles.
Luoyang people generally like to eat a flavor snack. Put the soybean milk at a suitable temperature, ferment and turn sour, then put it in a pot and heat it to about 80 degrees, and there will be mushroom-like pulp on the liquid surface. At this point, add a little sesame oil, stir repeatedly until it boils, and put the noodles into the pot, preferably mixed noodles. Stir the noodles to make them paste. Then, add the prepared salt, chopped green onion, green beans, celery, leeks and peppers.