The plump meat slices are not greasy at all in your mouth, and the juicy and mellow noodle soup is really refreshing when you drink it.
Dangtu Big Rou Noodles, also known as 205 Big Rou Noodles, was established in the Dangtu section of National Highway 205 in the mid-1990s. The customers are mainly sports car drivers. The Big Rou Noodles are rich in flavor, fat but not greasy. , the reputation gradually spread, and hence it was named "205 Big Meat Noodles" and "Dangtu Big Meat Noodles". Nowadays, Dangtu Big Pork Noodles has become one of the many snacks in Ma'anshan that is favored by the public. Noodles in the north and rice in the south. It’s not easy to find a good bowl of noodles in the south, but in Ma’anshan, the “Dangtu Big Pork Noodles” signs on the streets are an unexpected bonus for people who like to eat pasta. "Dangtu Big Meat Noodles", as the name suggests, its birthplace is Dangtu.
Dangtu is a county under the jurisdiction of Ma'anshan City. It is located in the eastern part of Anhui Province and at the top of the Yangtze River Delta urban agglomeration. A 205 National Highway connects Ma'anshan and Wuhu here. National Highway 205 runs through the north and south, starting from Shanhaiguan District, Hebei Province, and ending in the distant southern metropolis Shenzhen, with a total distance of 3,160 kilometers. The Dangtu section of this main road in Ma'anshan City stretches for 32 kilometers, and Dangtu Big Meat Noodles was born within this 32 kilometers. Nowadays, "Dangtu Big Meat Noodles" can be found everywhere in Ma'anshan, but the one that opened the earliest and has the best reputation is Dangtu Old Song Family.
The customers of the noodle shop are mainly drivers traveling from north to south. Some of them have been driving all night and are hungry, so they come here early in the morning to have a snack. Some of them have broken down on their cars and stopped for repairs. meal. The noodles in the shop are delicious and the portions are plentiful. The drivers and chefs rushed to tell them. But the noodle shop never had a name because it was located on the edge of National Highway 205, so the driver named it with the three characters "205".
Looking up the allusions, I found that in fact, there is a long history of making big meat noodles. It is said that during the Tang Dynasty, Li Bai's uncle Li Yangbing served as the magistrate of Dangtu County. One winter, floods caused a plague. Li Yangbing saw that the people were hungry and cold, with frostbite all over their bodies, and many people died of the disease. He built a medical shed locally, set up a large pot, put pork, chili peppers and cold-repelling medicinal materials in the pot. When the heat was high, he took out the pork and medicinal materials, chopped them up, and used the water in the pot to The noodles are boiled and then given to the poor with the soup and noodles. After eating it, the people resisted the cold and were cured of frostbite. Since then, this noodle recipe has been passed down, and to this day, people call it "big meat noodles".
The noodle shop moved from National Highway 205 to Nanying Road in Dangtu County. Eating big meat noodles is no longer the "patent" of sports car chefs. People from all over the neighborhood and people from the south and north of the city came to have a feast. "Even people from Nanjing, Wuhu, and Hefei, when passing by Dangtu, will detour to my house to eat a bowl of noodles." Speaking of the old diners whom he could or could not name, Lao Song's face was filled with a proud smile. Most people in the South don't like pasta. Here, noodles can only be eaten occasionally as a "snack." However, Dang Tu Da Rou Noodles has a charm that makes people want to eat it again and never get tired of eating it every day.
The first step in making large meat noodles with rich juice, mellow flavor, fat but not greasy is the raw materials. First of all, choose good flour with good smoothness, moderate gluten content, light and clear color. The noodles are kneaded by hand, and the noodles are made on the same day. This ensures the texture is one of the most important aspects of big meat noodles.
Then comes the choice of meat. "Big meat noodles, the meat is not good, what else does it have?" The so-called "big meat" is pork belly, all require fresh local pork, otherwise no matter how hard you work in the later period, the taste will be compromised. Next is the cooking process of the "big meat". More than 20 Chinese herbal medicines such as licorice and cinnamon are braised together with the pork belly. Don’t forget the salt and soy sauce. Soy sauce is used to make the meat taste more fragrant, but all MSG and chicken essence are rejected. Soy sauce also plays a role in coloring. The true color of "big meat" will only become darker or lighter depending on the amount of soy sauce, and other colors will not be normal. Now that the pork belly is braised, it needs to be braised.
Get up at 2 a.m. every day to knead the dough to make noodles, and then braise the "big meat" braised the previous afternoon. When braised pork belly, you need to control the heat. "If the heat is not right, the effect will not be achieved, and it will not work if it is overcooked. The cooked meat will 'melt'."
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When a customer comes, he orders a big bowl of meat noodles, and within a few minutes a steaming bowl of big meat noodles will be on the table. The knowledge in this speed is still in the meat and noodles. Under the homemade noodles The noodles can be removed from the pot in just one minute. The noodles are then poured with the prepared pork ribs soup, sprinkled with chopped green onion and minced garlic, and topped with the "big meat" that was just cooked in the morning. The juice is rich and mellow, and your mouth will water just by smelling it. . However, those who don’t like spicy food should be careful. This secret Dangtu pork noodle is a bit spicy, but it’s spicy and delicious.
“The specialty of 205 pork noodles is meat, so don’t eat it. It’s better not to have meat205. "When asked if eating big meat noodles early in the morning will make you tired, the customer who enjoyed the delicious food said with a smile, even though the big meat slices are plump, it doesn't taste that way. It's very delicious with some side dishes. He He is a regular customer here. Big pork noodles are his favorite breakfast. He is busy kneading dough, rolling out noodles, and cooking big meat. He kneads the noodles completely by hand, and uses more than 20 kinds of Chinese herbal medicine to cook the marinade. The authentic pork ribs soup. The aroma of noodles wafted out from the small shop, "waking up" the office workers. After getting out of bed, they sat down refreshed and ordered a bowl of hot meat noodles to eat happily. After a while, the whole body warms up immediately, and even in summer, you can enjoy the sweat-soaked feeling.
A hundred people can make a hundred different flavors with the same ingredients. There is a reason to love this kind of food, and sometimes it doesn’t even need any explanation. People in Tu love spicy food, and the customers are no exception. The large slices of meat that are not greasy are the favorite of customers, and the small noodle shop has become the "designated restaurant" for customers every day.
Not only people from this county, but also some students who come back from college for vacation. They will definitely come, as well as people from Nanjing, Wuhu, and Hefei!
I started running Da Rou Noodles in 1988, and moved to the county town to open a noodle restaurant in 1997. In the blink of an eye, more than 20 years have passed and I have become very fond of Da Rou Noodles. The deep affection of noodles is kneaded into every piece of dough, which warms the stomach of every diner and brings many memories worth cherishing. It is said that eating noodles means "longevity" (often). Come and go for a long time, a bowl of Dangtu pork noodles carries a strong sense of family affection and lingering nostalgia. No matter where you go, you will never forget that unique taste of hometown.