The origin of Daliushu noodles is Jin Ryu, Ningjin County. It is famous for its length of several feet, untidy combing and soft and powerful hair, so it is also called "bow string face" and "golden thread wrapped around the bowl". The Big Six Faces were originally formed in Jin Ryu, Ningjin County, hence the name "Big Six Faces". Legend has it that it originated in the Qianlong period of the Qing Dynasty and has a history of more than 200 years. Zhang Guilian, the fifth generation descendant of Zhangjiamian Store, was first created by Zhangjiamian Store in Guangxu period of Qing Dynasty. When he was a teenager, he mastered the skill of rolling noodles and the method of mixing noodles with salt water. He accepted apprentices, expanded business and passed on technology from generation to generation.
At present, there are three or four big willow noodle restaurants in Ningjin County. The son of Zhang's favorite pupil opened an authentic Daliu noodle restaurant in Nankai, the ancient city. Other towns and villages in Ningjin County also operate large willow noodles. In several noodle restaurants in Jin Ryu, diners from Hebei and other places drive to taste them every summer when business is booming.
Daliushu noodles have their own unique production technology, with refined flour as the main material, adding appropriate proportions of ingredients, different proportions of ingredients in different seasons, adding water to make noodles and rolling them into thin slices. Fine corn flour is the best noodle, and now corn starch is generally used. When making strips, the cutter pays attention to uniform thickness and quick cutting with light pressure. After production, it is spread like a net and glued like silk. After cooking in the pot, it is tough and constant, and the tendons are soft and smooth.
There are many kinds of bittern on the surface of willow tree. The most important thing is to be suitable for people, and guests can do whatever they want. There are five or six kinds of booths that are generally open. Guests can choose by themselves, and then add ingredients, such as shredded cucumber, balsamic vinegar, Toona sinensis buds and so on. , can be matched with more than a dozen ingredients. Big willow noodles are nutritious and easy to digest, suitable for all ages. Its characteristics are as thin as vermicelli and tender as willow, and it is known as "bowstring face" and "golden thread wrapped bowl". In recent years, many hotels inside and outside the province have come here to visit and study, and Wang Wenxuan, a famous six-faced teacher, has also performed in other places for many times to teach skills. 198 1 When the "Japanese Cuisine Group" came to Texas in, Master Wang gave an operation performance, which was praised by Japanese guests after tasting it. It is reported that 1979, "China News" once reported the face of Daliushu in Ningjin. In 1982, China Finance and Trade News, China Township Enterprise News, and in 1987, Shandong TV Station also introduced it for six times. Recently, the trademark of "Da Liu Mian" was registered, which was made into vacuum-packed goods and sold to many cities in China.
Baodian donkey meat Baodian donkey meat began in Jiaqing period of Qing Dynasty, originated from Baodian town of Ningjin county, and was founded by three brothers Li. Its characteristics are fresh and tender meat, thin but not firewood, rotten but not scattered. Generally, cold food is the most important food, often a feast, which has been included in China Dictionary of Famous Native Products.