Drag the knife "drag" out a good taste

The Drag Dragon Noodles is a unique specialty noodle pasta in Peakyuan Village, Tianchang Town, Jingyi County. It has a history of hundreds of years. It can be described as unique. The cut surface is the most visible step. At this time, a special tool is needed -dragging knife, it looks like a knife, about 60 cm long and weighing about 5 kg. "Drag knife noodles" became named. In 2009, the "Falian Garden Dragging Noodle Production Skills" was selected into the Intangible Cultural Heritage List of Shijiazhuang City.

The 78 -year -old Wu Fuxin is the sixth generation inheritor of the "Taoyuan Drag Dragon Noodles".

"When you arrive at the walnut garden, you need to eat a trailer noodle. If you don't eat the darling noodles, you don't eat." This is a century -old rural proverb in the hundred years of popularity in Paoyao Village, Jingyi County.

Portracea Village is located at the junction of Hebei Province and Shanxi Province. It is a village on the west edge of Jingyi County. It has a long history and profound cultural heritage. As early as the Ming Dynasty, the walnut village was a businessmen and the shops. There were 24 shops alone, and there were countless shops. Because it is located in the Hebei -Jin border, there are many pasta styles here, full of Jijin flavors. The most representative of which is the peach garden dragging noodles.

Salt alkali and face guarantee taste

When I came to the walnut garden village of Jingyu, it was almost noon. Wu Fuxin, the sixth generation inheritor of the "Pa Tao Garden Drag Dragon Noodles", was prepared and noodles were prepared for a towing surface. He added salt and alkali to a pot of warm water, poured into the flour little by little, and rubbed the noodles continuously. A large piece of hard dough with pale yellow color was reconciled.

Taking advantage of the wake -up work, Wu Fuxin introduced that the production process of the dragging surface consists of four steps: ingredients, noodles, rolling noodles, and cut surfaces. "We choose high -quality wheat flour, add water, salt, and edible alkali according to proportion. First, use hot water to dissolve alkali, stimulate its unique fragrance, and then use cold water to form a suitable temperature to make flour and group. Wake up for half an hour. Left and right, then knead the noodles until the dough is rubbed smoothly. This is 'one mixing, two wake -up, three kneading noodles'. "Wu Fuxin said that the addition of salt and alkali to the noodles is to achieve" getting "and" hard foot " The proportion of appropriate saline and alkali is the premise of a good noodle.

Wu Fuxin, 78, has been a trailer for more than 30 years. Due to the good craftsmanship of doing a darling surface, many tourists often come to eat a bowl of dragging noodles.

The thickness of the noodles cut out with a dragging knife is uniform and the edges on all sides.

Two rolling pin alternately rolling noodles

Half an hour later, the noodle woke up, and Wu Fuxin began to roll. He fucking a long rolling pin, the dough first pressed the square, and then rolled it up slowly.

While rolling noodles, Wu Fuxin introduced that the chopping boards, rolling pins and other tools used to make dragging noodles also have requirements. A diameter of about 10 cm.

Wu Fuxin said that the basic movements of rolling noodles and ordinary hand rolling noodles should be raised, but there must be technology and strength. The noodles must always be rectangular. I saw Wu Fuxin rolled the dough into pieces with a rolling pin and rolled to a certain extent. Repeat the noodles in this way, and touch the thin thickness of the noodles from time to time in the middle, until the noodles are rolled into a large blockbuster with a width of about 0.8 meters, a length of about 1.5 meters, and a suitable thickness. Subsequently, a thick layer of corn surface was covered on the chopping board, and then folded the layers of the noodles one by one to prepare to cut the surface.

Use it freely

The cut surface is the most small step of the dragging surface.

Wu Fuxin took out the key and opened a rectangular box and took out a big knife. In our surprise eyes, he told us that this is the special tool to be used by the cut surface -dragging knife. This dragging knife looks like a knife, with a length of about 60 cm, a width of about 30 cm, weighing about 5 kg. "The big knife is too heavy, and you can't get up. When you cut the surface, you must hold the knife and drag back and forth. This is how the name of the" Drag Sword "comes." Wu Fuxin said that he started to cut the face, and saw that he held his hands steadily with his hands. The knife handles are lifted at the root of the knife, and the flat support at the front of the knife is always inseparable from the chopping board. About 5 kg of dragging knife is used in the hands of this old craftsman.

"Doing a tug -noodles requires' roots, merit, uniform, and always consistent. The noodles that are cut out are not thick or fine, not even open, and there are edges on all sides." Can't cook or pick continuously.

According to local customs, marriage and funeral, full moon wishes, important festivals, etc., must eat a bowl of dragging noodles. When cooking noodles, you can smell a unique aroma of alkaline noodles more than a few hundred meters away. If you want to eat the "mouth blessing" after eating the tug knife, then the "eye blessing" with the cutting surface of the dragging knife is full.

At this time, the water burned in the pan also opened in advance. When the noodles were put into the pot, it continued to float in boiling water. After a while, a bowl of a bowl of a bowl of noodles was put on the table. I can't wait to eat it in my mouth, the noodles are flexible and chewy, and the traditional tofu cabbage is really delicious.

Wu Fuxin said that a good drag -knife handle can be used for hundreds of people or even nearly a thousand people to eat noodles at the same time."Our Taoyuan Village is very famous. During the Spring Festival every year, the tree -speaking performances will attract many tourists including domestic and foreign tourists. While watching folklore, tourists can also taste the dragging noodles for free."Wu Fuxin said that when I saw non -heritage projects such as tree flowers and dragging noodles so much, I was particularly relieved," We are really busy! "Source | Shijiazhuang Daily

Edit | Han Xiaohong

Email |[email protected]

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