IEA带你了解老北京炸酱面

IEA2019-05-22 07:55:15

Noodles with Soy Bean Paste, Beijing Style

老北京炸酱面


今天IEA的小编不打算学习

只想找吃的


所以小编沿着堕落街走啊走

突然发现新开了一家老北京炸酱面

所以小编我灵感大发

决定跟大家讲一讲老北京炸酱面




 

如今,一涉及老北京饮食风俗,势必会出现“炸酱面”的字样,“炸酱面”、“大碗茶”、“烤鸭”一起构成颇具特色的老北京传统饮食文化。

Nowadays, Noodles with Soy Bean Paste is bound to be considered if one talks about Beijing diet. Noodles with Soy Bean Paste,Tea and Roasted Duck together constitute the characteristic of old Beijing traditional food culture.



 

不免有人好奇,炸酱面产生于哪一年代呢? 

It is inevitable that we are curious about Noodles with Soy Bean Paste borned in which age.




 

大豆酱的做法在汉代已产生,东汉也已出现面条的雏形,而到了唐代,“冷淘”,即过凉水面条也问世,但据史料记载,在清代前中期,北京仍没产生炸酱面,这一美味直到晚清才出现,在20世纪60年代开始盛行。    

The practice of soy sauce has been produced in the Han Dynasty, and the embryonic form of noodles also appeared in Eastern Han Dynasty. In the Tang Dynasty, "cold panning", that is, cold water noodles also came out, but according to historical records, before and in the middle of the Qing Dynasty, Beijing still did not produce Noodles with Soy Bean Paste . This delicacy did not appear until the late Qing Dynasty and became popular in the 1960s.

    








到了20世纪六、七十年代后期,1959-1961年的灾害已过,北京市民的面粉量供应渐渐充足,人们都有了可以常常煮食面条的条件,但蔬菜、肉类供应仍凭票供给,一般搭配面条的就是肉末炒酱或菜叶子、黄豆等。

In late 60s and 70s, 1959-1961 years of thedisaster has passed,and the flour supply gradually enough in Beijing .So peoplecould often cooked noodles.But vegetables and meat supply is still limited , sothe general collocation is noodles with minced meat sauce, cabbage leaves orsoybean.







由于操作简单,食物又美味,北京当时几乎每家餐饮店都卖炸酱面,炸酱面进入鼎盛时期。

Because of the simple operation and thedelicious taste, almost every food stores sell Noodles with Soy Bean Paste inBeijing at the time.Noodles with Soy Bean Paste entered its heyday.

由于操作简单,食物又美味,北京当时几乎每家餐饮店都卖炸酱面,炸酱面进入鼎盛时期。




 



虽然杂酱面历史仅有百年左右,但对于北京来言,它蕴含着那个特定时代的历史,之所以能名扬海外,真是因为它折射出了北京特有的那种讲究的谱儿范儿,即使是一碗普通的凉面条子,也不能直接拌上菜就吃。

Although the history of Noodles with SoyBean Paste is only 100 years or so, but for Beijing, it contains the specialera of history.The reason it is  famousoverseas,is that because it reflects Beijing's unique kind ofattention--"Dainty " and "Attitude ".Even a bowl of common cold noodles, also cannot bedirectly mix dishes to eat.




     



炸酱面,是北京人家里最普通不过的家常饭。老舍小说《四世同堂》里有这么一个情节:祁老爷子大寿前一天常二爷进城给他祝寿。一进门,小顺的妈要给他做饭。常二爷说吃个面片汤就行了。片儿汤?祁老人的小眼睛睁得不能再大一点。 “你这是到了我家里啦!顺儿的妈,赶紧去做!做四大碗炸酱面。煮硬一点!

(四世同堂)






讲讲寻常人家怎么做炸酱面。

Cut the streaky pork or the tenderloin intopieces.  Set aside the diced stirs andput the cutted onions, gingers, garlics into the pot to flood incense.Plusthe  yellow sauce, then cover the pot andstew with a small fire.When they are stew enough, the color of sauce will turnbrown and the sauce will smell good.Except the pork sauce, the general familydo have egg sauce, and the practices are also similar.

事先把五花肉或里脊肉切成丁。先把肉丁煸好放一边儿,再把事先切好的葱、姜、蒜放锅里驱香,加黄稀酱,盖上锅盖小火咕嘟。等肉丁和黄酱咕嘟透了,香味四溢,酱色变黑了就出锅了。除了肉丁酱,一般家庭做的还有鸡蛋酱,做法也都差不多,看您的口味。



记得小的时候,吃炸酱面不喜欢上桌儿吃,而是拌上一大碗,再拿条黄瓜在当院儿吃,挑一筷子面,咬一口黄瓜,那是什么感觉啊。——一个北京老爷们如是说。





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老北京炸酱面

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老北京炸酱面

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牛腩+炸酱面 吃的就是肉


烧鸭+炸酱面=清香不油腻


叉烧+炸酱面=南与北的完美结合


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