Warm Winter Good Things Award Taihe Plate Noodles, a special noodle dish of Taihe County, Fuyang, also known as Taihe Mutton Plate Noodles, has become an indispensable part of the life of Taihe people with its unique cooking technology and delicious taste. The main ingredients of this specialty pasta dish include flour, lamb, greens and chili oil, each of which has been carefully selected and prepared to ensure the quality and taste of the final product.
In the process of making Taihe noodles, the preparation of noodles is a crucial link. First of all, skilled chefs add water and salt to the high-gluten flour in a certain proportion, and after thorough stirring and kneading, the flour can form a dough with elasticity and firmness. Then, after repeated rolling and folding, the dough is gradually rolled out and finally cut into noodles of moderate width. When cooked, these noodles not only have a bouncy texture, but also maintain a certain shape and toughness, making the whole plate more chewy.
In addition to noodles, another important component of Taiwa plate noodles is the soup stock. In the Taihe area, people like to cut the mutton into thin slices and add various spices to cook it to make a rich mutton soup. At the same time, in order to increase the taste and aroma of the soup, the chefs will also add some ingredients such as chili oil and coriander. In this way, the cooked noodles can not only maintain the rich flavor of mutton, but also taste spicy and delicious, which is very in line with the taste preferences of the Taihe people.
Taihe plate noodles are a kind of noodle dish with strong local characteristics. Its uniqueness lies in the selection of high-quality raw materials and the fine production process, which makes the whole plate noodles taste strong, rich in soup, spicy and delicious. For friends who like pasta, Taihe plate noodles are undoubtedly a delicacy worth trying.