Hui people living in all parts of China have the custom of eating noodles on holidays or festivals, and their eating methods are different. Some eggs stew tomatoes; Some use beef, mutton and stew to make soup; For people who pay attention to eating, the best Jin Baihe is to change the knife after soaking, and then stew it with stewed beef and mutton, which is called "circle", and then cook the rolled noodles with clear water and serve them in a "circle" shape. It is estimated that this national custom began in the 1970s, which is equivalent to the history of Hui people's introduction into China, showing its profound connotation! It's just that this way of eating has a long history, but it has never been justified. It is collectively called eating noodles, which is similar to the name of Zaozhuang locals eating pancakes and steamed bread. In the early 1990s, Master Song thought hard and finally named it "Huanghua Beef Noodles" according to the characteristics of its raw materials. On the basis of keeping the tradition, he made an in-depth and detailed arrangement and research on its production technology and seasoning preparation, and integrated the essence of national food culture, adding more than 30 kinds of roots, stems, leaves and fruits of natural plants with the functions of warming, dispelling cold and regulating qi, and cooking them with pure and authentic bovine bones. Gradually formed a stable and unique raw material formula and production technology, not only pure and refreshing taste, but also thick and full taste. It has a unique flavor, a medium taste, a close connection and a long aftertaste after meals, and has a significant dietotherapy effect on spleen and stomach deficiency and qi stagnation stomachache. Make ordinary folk noodles become pure natural green nutritious food with rich connotation. In 2002, it was recognized as "Zaozhuang local famous food". In 2003, it was rated as "civilized and honest industrial and commercial households in Shandong Province". Zaozhuang City "Glory Star" was successfully registered in the State Trademark Office in 2006.
Dozens of Muslim noodle restaurants in the ancient city of Taierzhuang, such as Master Song, Shajia and Gaojia, specialize in Huanghua beef noodles, and diners are full from morning till night. Boss Song Jiaqi said: Huanghua beef noodles used to be the staple food of Muslim Ramadan. On New Year's Eve, families get together to celebrate the New Year. Han nationality wrapped jiaozi, and Hui nationality stewed beef soup with yellow flowers. The beef bone soup, which stayed up all night, was covered with day lily and eaten with rice cakes, which was more beautiful.
As for how to develop the vegetarian noodles of the Hui people into a commodity, he said: 13 years ago, when he ate "California beef noodles", he remembered the "noodle soup with golden needle rings" that the Hui people ate in the New Year. Just say "noodle soup with gold needles" is not worse than this. Friends don't believe him. When he showed his skill, everyone was full of praise and ignited the business opportunities in his heart. "Master Song Noodle Restaurant" is open!
The main raw materials of Huanghua beef noodles are day lily, beef, beef bones and noodles. The main process is: choose the best roasted day lily, soak it in cold water for six or seven hours, wash it by hand and cut it into pieces with a knife for later use. Select local adult cattle lean meat, soak it until the water is clear, cut it into diced meat with a fine knife, fry it in an oil pan, add seasoning and stew it thoroughly. Wash and break the big bones of cattle, put them in a cold water pot and simmer 15 hours to make a milky broth. Fine-cut yellow flowers and stir-fried beef, with more than ten kinds of precious Chinese herbal medicines and seasonings with the functions of warming the stomach, warming the middle warmer, regulating qi and inducing resuscitation, are poured into the beef bone soup, and the soup, meat, vegetables and ingredients are stewed until they are completely blended, forming an oily but not greasy, thick and fragrant yellow flower beef soup. Boil the refined noodles in clear water, take them out and put them in a bowl, take out the cooked beef soup with yellow flowers, pour it on the noodles in half, add pepper, sesame oil, coriander or garlic sprout, stir slightly and eat directly. Huanghua beef noodles is a nutritious and healthy food. The noodles of Huanghua beef noodles include fresh noodles processed by machines and hand-rolled noodles, and hand-made noodles are the best.
Song Jiaqi named "Golden Needle Lamian Noodles" as "Huanghua Beef Noodles". Excavate the essence of our national food culture, and form a stable and unique raw material formula and production technology through repeated experiments, which makes Huanghua beef noodles "refreshing in taste, heavy in taste and long in aftertaste" and has a good therapeutic effect on disharmony between spleen and stomach and stagnation of qi and blood.
"Huanghua Beef Noodles" is the result of the integration of North and South customs. Northerners love beef but don't produce yellow flowers, while southerners love yellow flowers but don't like beef. It is the origin of the Grand Canal, which gives an opportunity for the integration of food customs in Jiangnan and Jiangbei. Huanghua beef noodles triggered the dietary changes in Taierzhuang, and "Huanghua beef noodles" became a unique local "gourmet industry". Dozens of "Huanghua Beef Noodles" restaurants have sprung up in the streets of Taierzhuang, which soon spread to many big cities.