Yangchun Noodles
Overview
Yangchun noodles, also known as smooth noodles, clear soup noodles, and white soup noodles, refer to a kind of noodles without any ingredients and only soup. It is common in Jiangsu Province and Shanghai area of China. It is cheap and takes no time to eat, which are the main reasons for its popularity. There are generally no restrictions on the noodles used to cook this kind of noodles. They can be as thin as longxu noodles or as thick as wide noodles. The origin of the word "Yangchun" is explained in "Cihai": the tenth month of the lunar calendar is Xiaoyangchun, and the lingo in the market uses "Yangchun" to represent ten. "Wuzazu Tian" written by the Ming Dynasty said: It is the light of heaven and earth. It is cold in April, but warm in October. There are peach and plum blossoms, which is commonly known as Xiaoyangchun. It can be seen from this that the tenth month of the lunar calendar is also called Xiaoyangchun, so it further extends the meaning of Yangchun as ten. When Yangchun noodles first came on the market, the price was exactly ten cents a bowl. The good people named the ten cents bowl of smooth noodles as Yangchun noodles, because ten cents and the tenth month of the lunar calendar were both ten cents. (The above information comes from Sogou Encyclopedia)
Tags
Ingredients
Steps
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Prepare materials
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Heat the lard in a pot and melt it
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Cut the scallions into sections, put the white scallions into lard and fry over low heat until yellow
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Add the green onions and fry over low heat until all the green onions are golden brown. Remove the green onions and pour out the green onion oil and set aside
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Take a bowl and add chicken broth (or bone broth), soy sauce, scallion oil, salt, chicken essence, chopped green onion
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Boil water in a pot, add noodles and cook, take them out and put them into a bowl, stir well and serve
