In the windy winter, mutton has become a popular warm-up food. In the vast land of China, a knife of mutton can eat a thousand flavors. In the north, it's a roasted whole lamb that's bubbling with oil; When you arrive at the south of the waterfront, the fine stew that follows the local customs is the most suitable. 
A bowl of fresh and spicy mutton noodles is still very "delicious" in Linhai.
The "heavy taste" that makes people love and hate"A bowl of mutton noodles. "Every day at noon, the Daxin noodle restaurant in Xunqiao Old Street opens with a shout. There are as many as 20 types of noodles in the store, but only one bowl of mutton noodles always comes out on top. This bowl of noodles is delicious? 
Rewind the clock to 6 a.m., and the noodle restaurant owner, Jiang Daxin, and his wife, Xie Lingfang, are already busy. The husband and wife had a clear division of labor, Jiang Daxin went to a nearby vegetable market to purchase the fresh-cut mutton and ingredients needed for the day, while Xie Lingfang was busy laying out the table and setting up stools to prepare to open the door. 
Fresh lamb diced, washed, pan under cold water. After the water is boiled, the pieces of meat with blood foam are carefully washed with hot water. At this time, start the stove again, heat the pan with cold oil, and stir-fry the drained mutton. "It's a very ordinary seaside home cooking method. Jiang Daxin said as he sprayed a circle of cooking wine into the pot, and the heat rose to bring the aroma of meat all over the room. Subsequently, he added an appropriate amount of spices such as bay leaves, cinnamon, star anise, and dried chili peppers, and seasoned them with soy sauce, salt, and sugar. Stir-fry on high heat for about 10 minutes, add boiling water to cover the ingredients, turn to medium heat and start simmering for up to 40 minutes. "If you add cold water, the meat will shrink and turn into firewood, and people with bad teeth will not be able to bite. Jiang Daxin particularly emphasized that it must be simmered slowly in an iron pot, so that the boiled mutton is chewy, and the more you eat, the more fragrant it is.
The recipe is "hard to say" duck egg noodlesFor Jiang Daxin, half of a successful bowl of mutton noodles lies in the mutton toppings of the thick red sauce, and half of the smooth and firm clear water noodles. "The noodles in our house are all custom-made. Speaking of her own noodles, Xie Lingfang is quite proud. With curiosity, the reporter followed her to the noodle processing workshop next door. 
Xiao Huang, have I pressed 30 catties of noodles today? Before the person entered the door, Xie Lingfang's voice had already arrived. "Alright, alright, it's all done according to your requirements. The proprietress of the noodle shop was not surprised by this, and her words were full of secrets. What kind of dumb riddle are they playing? Xie Lingfang solved the mystery with a smile: it turned out that the secret of "custom noodles" was a basket of duck eggs on the ground. She said that in the past, some customers complained that the noodles were not strong enough, and the couple pondered for several days, and finally came up with a good solution, which is to add duck eggs when making noodles. "Duck eggs have a high viscosity that can better increase the elasticity of the noodles. ”
Unexpectedly, the response to this attempt was not bad. "Their family uses at least twenty or thirty catties of noodles every day, and they can make them as they go. The proprietress of the noodle shop said that the first business she opened every day was to make duck egg noodles from Daxin Noodle Restaurant. When the reporter asked about the ratio of duck eggs to flour, Jiang Daxin and his wife smiled mysteriously: "It's hard to say." ”
If you have craftsmanship, you have to struggle all the wayThe business of mutton noodles is better in winter than in summer. Most of the people who come here to eat are repeat customers for many years. "His house is our 'kitchen'. Zhou Heqin, who lives near Xunqiao Old Street, is shocked every time he returns to the store, ordering a bowl of mutton noodles. She said that she alone eats here at least a dozen times a month, and her family often comes here for supper. "A bowl of noodles falls into the stomach, from the throat to the stomach. Even if it's windy and rainy outside, sitting here has become a trivial matter. ”
Xunqiao Town, located on the south bank of the Lingjiang River, connects Linhai City at one end and Huangyan at the other. The natural transportation advantages have created a number of enterprises to rise here. Truck drivers from south to north are the most frequent figures here. A bowl of quick and delicious mutton noodles is enough to keep your hungry stomach hungry all the way. "A lot of people eat too much and become friends with us. Friends bring friends, and the fame of our mutton noodles is brought out in this way. Jiang Daxin said that there are many people who will come over to eat a bowl even if their business is no longer in Xunqiao. 
Nowadays, "Xunqiao mutton noodles" are more and more well-known. Sitting in the store, there are not only drivers in a hurry, neighbors who live nearby, but also young faces who are checking in slowly. "The mutton in this house tastes very 'positive'. "It's a unanimous evaluation. Hearing this, Jiang Daxin said that his heart was sweet. "Everyone told me that they wanted to keep the store open. I think about it myself, with this craft, then as long as we do it, we have to continue to struggle. Hotspot Engine Program