Audiovisual Shandong Yantai | Shouyi · Heritage -Fushan Da Noodles

Fushan Da Noodles, also known as Fushan Ramen, is a traditional cuisine in Fushan District, Yantai City, Shandong Province, which belongs to the Lu cuisine department. The dishes have a history of two or three hundred years, known as one of the four major noodles in China.

The Fushan Ramen is divided into three types: real, hollow, and dragon beard. Due to its strong craftsmanship, good taste, and many varieties, they are not only famous in China, but also enjoyed their reputation overseas. Chinese restaurants in South Korea, the United States, Japan and other places are still hanging on the big signboards of Fushan. The Fushan Da Na is an indispensable staple food in the banquet of the Lu cuisine. It has a long blessing and a permanent meaning.

It is particularly particular about making Fushan Da Noodles. The new mill noodles cannot be used for large noodles. It must be put on for 1-3 months to allow the flour to be fermented preliminary fermentation to make noodles better. Pay attention to add salt first, then add alkali, and have a degree of noodles. When making noodles, you must rub and ferment repeatedly until the dough is brightened and white, and the surface is smooth like a shell egg to peel the eggs. The dough generally needs to be made more than a dozen times, and the superb master of craftsmanship can be pushed up to 21 times, and the noodles that are raised are smooth. This bowl of Fushan Noodles not only contains the skills of the ramen master for many years, but also condenses the sincerity of the Yantai people.

For Yantai people, the Fushan Da face represents a unique hometown taste and is welcomed by the people. The Fushan Da Noodle production skills were listed as a list of Shandong Provincial Intangible Cultural Heritage List in 2013.

Produced by rubber studio

Video: Zhou Xilin

Copywriter, dubbing: Wu Weijia

Planning: Xinran

(Some sources of materials: San Sha Satellite TV, Shandong Film and Television Channel, Poster News)

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