美食文化 > 风味小吃

肉丝馓子'Coagulated Pig Blood in Sesame Oil'

  馓子在我国有千余年历史,宋代大文豪苏轼曾为一位做馓子的少妇写了一首诗:纤手搓来玉色匀,碧油煎出嫩黄深,夜来春睡知轻重,压扁佳人缠臂金。旧时,馓子在长沙叫焦盐馓子

火宫殿肉丝馓子是上世纪40年代在火宫殿经营馓子的张桂生所创新。他选用上等面粉,用八十目萝筛过筛,和面要九搓八压,拉丝要柔顺如棉,油炸时的火候掌握得当,才能让炸出的馓子松脆。馓子经滚烫肉汤冲沸后,更加落口消溶,回味无穷。

特点:酥脆芳香    落口消溶


        Deep-fried Noodles has a history over a thousand year. Su Shi, a literary giant in Song Dynasty, composed a poem for a woman who lived on selling deep-fried noodles, which is: “Delicate hands knead the dough, deep-fry it until golden, it is like a gold armlet woman wears in her deep-sleep.” Deep-fried Noodles was called Deep-fried Noodles in Spiced Salt in old Changsha.

        Zhang Guisheng, who was the innovator of Deep-fried Noodles with shredded meat, sells deep-fried noodles in Huogongdian in the 1940s. He chose the superior flour, sieved with a bamboo sieve, then twisted and pressed it for several times and drew it into threads as smooth as cotton. During deep-frying, fire has to be strictly controlled for crispy deep-fried noodles. After boiled by scalding broth, it can just melt in your mouth and linger on your tongue.


主 料:小麦
辅 料:牛肉、葱花、芝麻油
产品特色:色香味美、落口消融
注:以上英文翻译由迈极课'Magical'友情提供