Every household in China may have eaten instant noodles, but few know that the original form of instant noodles is Yangzhou Yifu noodles.
The widely recognized inventor of fried instant noodles is Japan's Anteng Momofuku, the emergence of instant noodles is more than 60 years ago, after the defeat of a depressed Japan, a middle-aged man named Momofuku Ando passed a ramen stand, saw a group of people in the cold wind in order to eat a bowl of hot ramen and a long line, shivering with cold. Back home, Ando heart is not taste. He wondered: Could you create a ramen that people could use at home in hot water? In fact, the prototype of this kind of fried noodles can be eaten in water as early as our Qianlong period.
As one of the five most popular noodles in China, Yifu noodles became popular among the upper class in Yangzhou more than 100 years ago. It was created by Yibingshou, governor of Yangzhou in the Qing Dynasty, in combination with the characteristics of Yangzhou Su style noodles. So we named this noodle "Yifu noodle".
First, long strips of sliced egg noodles are boiled in boiling water, cooled by cold water, and then deep-fried in oil until golden. To eat, simply boil the fried noodles in water once. When the noodles are tender, remove them and pour over the sauce. Fine workmanship, delicious and refreshing.
Because of Chinese people's persistent exploration of Chinese noodle culture, the practice of noodles is constantly derived and innovated. Making eating an art and an enjoyment. It also provides fertile soil for our broad noodle machinery manufacturing enterprises, so that we have a broader space for innovation and development.