According to the types of accessories, there are egg noodles, tomato noodles, spinach noodles, carrot noodles, kelp noodles, lysine noodles and so on. Dried noodles have formed a pattern of staple food, flavor, nutrition and health care. Dried noodles have always been one of people's favorite pasta because of their good taste, convenient eating, low price and easy storage.
In China, dried noodles have a long history. It was not until the Tang and Song Dynasties that noodles really became "strips". By the Yuan and Ming Dynasties, dried noodles were ready to eat. The production of dried noodles began in the Yuan Dynasty, when the sun was mainly used for drying. Until the founding of New China, a large number of dried noodles were made by hand, and only a few were made by machine.
After the founding of the People's Republic of China, the noodle making industry developed rapidly, the mechanization of noodle production line increased day by day, and indoor drying technology was widely promoted. Nowadays, there are many kinds of vermicelli and different production techniques.
It can be divided into two categories: one is the oriental noodles represented by China and Japan, which are rolled into noodles many times, cut into strips, moisturized at low or medium temperature, and dried for a long time. The total drying time is generally 4 ~ 8 hours; The other is the western-style macaroni represented by Italy, which is extruded into strips by an extruder under high pressure and then dried at medium and high temperatures. Both products originated in China.
The origin of dried noodles:
People in China like to eat pasta, especially in the north. Instant noodles and dried noodles are very popular. New research shows that China people have been eating this kind of "fast food" since the Tang Dynasty. Dr. Gao, who specializes in Dunhuang food research, said: "Looking up Dunhuang literature, we found that dried noodles first appeared in the Tang Dynasty, when it was called beard noodles."
In the past, academic circles always thought that Noodles was the earliest record of dried noodles in China. However, in Dunhuang literature, "Xu" appeared more than once and was given away in a gift box. For example, at that time, there was a family in Dunhuang who used "beard noodles" as a dowry in the wedding custom. Today, there are still places in China that call dried noodles "Longxu Noodles".
Xie Yong's "Tasting Miscellaneous Poems" in Qing Dynasty records: "Although the northern wheat flour is good, the dried noodles are more refined, but some people think it is too fine." This fine tribute fan is the so-called silver silk fan. Today, Yangzhou and Yancheng are also called silver vermicelli. Rub the mixed wet dough into noodles the thickness of your little finger, hang them on a wooden shelf, and drop a short round stick. The coarse noodles gradually become thinner and longer under the pressure of wood, and naturally dry into dried noodles. This method was initiated by northerners in the Yuan Dynasty.