The deliciousness on the flame: Tengchong Shunjiang roasted meat rice noodles

The fire -burning meat noodles in the Heping Community of Gantong Town, Paushan, Yunnan, have a long history and are a must in Tengbei recipes. It is said that it has a history of more than 600 years. During the Hongwu period of the Ming Dynasty, in order to stabilize the border, a large number of people in Jiangxi entered the sidelines in the territory of the Shunjiang River, bringing the Central Plains culture. As a result, through the collision, communication and integration of the traditional culture of the Central Plains and the local national culture, the unique Shunjiang culture was produced, and the Rongjiang fire burning meat rice noodles were one of its products.

Speaking of the history of Shunjiang Fire Burning Meat Rice, it is said that it has a history of more than 600 years. During the Hongwu period of the Ming Dynasty, in order to stabilize the border, a large number of people from the Central Plains of Jiangxi entered the sidelines in the territory of the Shunjiang River, bringing the Central Plains culture. Therefore, through the collision, communication and integration of the traditional culture of the Central Plains and the local national culture, the unique Shunjiang culture was produced. Shunjiang Fire Burning Meat Rice Noodles are one of its products. The 600 -year -old inheritance technology and the test of countless taste buds have allowed it to withstand the test of time, and have matured in the long years.

Shunjiang Street is located in the Heping Community of Gu Dong Town, Tengchong City. The transportation community is convenient, and it is known as the beauty of "Shunjiang's Old State". The folk customs here are simple, and the historical and cultural heritage has a rich history and culture.

The rice noodle in the Shunjiang Fire Rice Rice Cemeter takes about 4 hours. First, wash the old varieties of the Gale Rice (of which red rice is the best), and wash it in water for two to three hours in clear water. Mo the rice slurry in the grind, put the rice slurry in the bag and squeeze it with stones, press the excess water in the rice slurry bag, and then pinch the rice slurry into a raw raw beef with a palm -size and thickness of about three to four centimeters. Essence

After pinching it, put it in the pan until seven or eight cooked, then put it in a homemade round wood bean, and use a wooden squeez (the thickness depends on the size of the wood beever) In the tube, the squeeze rod is pressed down slowly, and the rice noodles will hang into the large pot under the beeper. Cook the rice noodles in the large pot, soak the rice noodles in a large tank with water, and then pick it up after cooling. Now use machine squeezing rice noodles.

The production of auxiliary ingredients in the rice noodles is equally particular. Only the existing roasted meat, green peppers, and tomatoes taste delicious. In the selection of materials, you generally choose fat and thin pork belly. In addition, the fire technology of roast meat is also the same technology. It must be cooked with lean meat, so that the moisture of lean meat should not be lost too much. Not greasy, fresh and delicious.

Fire roasted meat rice noodles generally have two ways to cook and cold.煮食时把新鲜米线用滚烫的开水烫2—3分钟，然后捞出放在碗里，放入火烧肉、青椒、西红柿、香菇，加入炒花生碎粒、酱油、葱花，再加上鸡汤或The broth can be. Cold food is the same as cooking, but it does not use chicken soup and broth, and use plum vinegar.

Shunjiang fire roasted meat mixing rice noodles are finely made. Whether cooked or cold, the taste is delicious and refreshing, which can refresh themselves. When a bowl of sour fire roasted meat rice noodles are brought in front of them, it can be said that the appetite of the whole body is burning!

Shunjiang fire roasted meat rice noodles, because the rice noodles are round and fresh meat, which means that life is smooth, there is no twists and turns, there are meat to eat, and they can think of things. It is said that people who work in the north to the north of Tengchong must eat a bowl of "Shunjiang Fire Burning Meat Rice" within three days before going out.

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