Luoyang, the ancient capital of thousands of years, not only has a long history, but also has a wealth of intangible cultural heritage resources, these intangible cultural heritage, including a variety of Luoyang specialties, a small list of several delicacies, to test whether you are a qualified Luoyang “foodie”.
Pingle preserved meat
Pingle Village, Pingle Town, Mengjin County, has three major signboards: Pingle bones, Pingle peony paintings, and Pingle preserved meat. Today, the production technique of Pingle preserved meat has been an intangible cultural heritage of Luoyang City. The color of Pingle preserved meat is bright, take a bite, soft and tendonous, the salty aroma of meat and starch mixed with sour sauce, fragrant but not greasy, makes people have endless aftertaste.
To make Pingle preserved pork, you need to use local specialty sweet potato flour, sweet potato vermicelli, stupid pork and local eggs as raw materials, boil sweet potato vermicelli until it is six or seven mature, then chop it, stir it with meat filling, sweet potato powder, green onion, ginger, garlic, and exclusive secret seasoning, and add fresh broth; After that, spread it out in long cubes and fry it in a pan of oil until it is seven ripe.
Steam for another hour, cut it into long strips after it is released, and put it in a porcelain bowl and serve it. Since the prototype of this dish is laid out when it is made, it is taken with its homonym “preserved meat”.
Millet rice wine
Rice wine, Jiangsu and Zhejiang use rice or glutinous rice as raw materials to ferment and brew, and there is a well-known Li Longxi millet rice wine in the West Street of the old city of our city.
Li Longxi millet rice wine, which is prepared by ancestral secret recipes, is also medicine and wine, which can be drunk directly, and can be used as a medicine primer for a variety of Chinese medicine prescriptions. If we talk about the history of Li Longxi’s millet rice wine, it has been more than 100 years. Its founder was the Luoyang Wang clan in the Guangxu period of the Qing Dynasty and Li Longxi who lived in West Street at that time.
Li Shikai, the fifth-generation inheritor of Li Longxi’s millet rice wine, introduced that the raw material of millet rice wine is millet, and then it is combined with more than 20 traditional Chinese medicines such as hawthorn, tangerine peel, black beans, etc., so that the millet rice wine brewed contains a variety of amino acids and vitamins required by the human body.
Majshan beef soup
The beef soup restaurant of Luoyang Majieshan has a long history, and its ancestors have made soup since the early years of Xianfeng in the Qing Dynasty (1851 AD). Today, 74-year-old Mr. Ma Shixian is the sixth generation heir of Ma Jie Shan Beef Soup.
In order to make a good pot of soup, the owner of the soup restaurant starts working at 3 a.m. every day. Talking about the trick of cooking beef soup, Ma Shixian said that they are very particular about the meat used in their soup restaurant, and they must choose four or five-year-old cows, because such cattle are fed for a long time, the meat is strong, and the soup tastes more delicious. Every day, after the beef is delivered, it must be soaked in the meat washing sink for at least 12 hours, during which time the water must be changed at least three times. Only beef that has been soaked and cleaned can be put into the pot.
Majieshan beef soup must be boiled every day when the beef is six years old, and when the soup is cooked, it must be sold while rolling until it is sold out.
Luoyang meatball soup
Luoyang has a rich variety of soups, and meatball soup is one of the most important ones. In Luoyang Tangke, the inheritor Zhang Zhili showed the reporter the production of meatball soup.
“First chop the fresh and clean soybean sprouts, add an appropriate amount of salt and broth, then add mung bean noodles and stir evenly, wait for the noodles to wake up, after the oil is hot, squeeze them into balls of uniform size, squeeze them into the oil pan with the squeezing, and wait for the meatballs to be fried until golden brown and float up.” Zhang Zhili said that the soup is very important to make meatball soup, and he uses the best beef stick bones to make the soup, with a secret recipe, and boils it for more than ten hours, so the soup has a strong flavor and original flavor.
In addition to meatballs, meatball soup should also be accompanied by blood clots, beef, fried tofu, leeks, green onions and other accessories. The master poured the hot soup into the bowl with the ingredients with a large spoon, and the meatballs were poured with the hot soup, the aroma was overflowing, and the taste was charred on the outside and tender on the inside, which had a unique flavor.
Ruyang Mahua
“As the saying goes, ‘there are always a few strands of twist to be screwed’, and my twist is not just screwed with a few strands, but screwed with a very symmetrical 8-strand twist, which is not only good-looking, but also crispy to eat.” Zhang Xinsheng, the fourth-generation inheritor of Zhang’s twist cooking skills in Chengshangdian in Ruyang County, said.
Ruyang Shangdian Zhang’s 8 twist flowers, founded in 1898 by Zhang Xinsheng’s ancestors, have been passed down for five generations.
Shangdian Zhang’s 8 strands of twist with the exclusive recipe, adhere to the traditional process, not only the cooked twist shape is beautiful, the color is good, the twist is crispy and delicious, not greasy, more popular with the locals, in 2016 was named Ruyang County “intangible cultural heritage”.
Xin’an hot noodle corner
At the intersection of Beijing Road and 310 National Highway in Xin’an County, many people come to taste the intangible cultural heritage hot noodle corner.
The traditional snack “Lao Wang Hot Noodle Corner” was created in the third year of the Republic of China (1914) and has a history of more than 100 years. “Lao Wang hot noodle corner” is strict in material selection, fine production, the dough is fine white flour, scalded with boiling water and into pieces, after the dough is cut open and cool, and then kneaded again, cut into an umbilicus, rolled into a round piece. Its stuffing is made of fresh pork, choose the front and back buttocks, fat and thin, finely chop into dices, put in the pork bone broth and stir, and then with green onions, ginger, accompanied by salt, soy sauce, high-grade stone grinding oil, etc., mixed and made.
It also contains the ancestral secret recipe of the Wang family: dozens of Chinese herbs carefully prepared ingredients. Wrapped into a noodle corner, the shape is a crescent moon, which is the top quality of the snack. Steam for another hour, cut it into long strips after it is released, and put it in a porcelain bowl and serve it. Since the prototype of this dish is laid out when it is made, it is taken with its homonym “preserved meat”. (Planning: Zhang Yan Image source: Luoyang Evening News Luoyang Net)
