Beijing cuisine
VicentaLakin
I'm old Beijing, and my family has been a North-South union since Mom and Dad. More pasta. The pasta, in particular, is based on fried noodles and various hand noodles. When you don't want to cook, or you don't want to eat, the first thing you think about is cooking a pot of hot soup. My husband was assigned to Beijing when he graduated from college. The Jiangxi people's tastes have become common. Especially the noodles, it's his favorite. The husband said that the first meal of pasta in Beijing was at a famous noodle shop. Why, because it's not as good as I thought it was. It's even bad. It's light and boring, it's just ripe, and it's a bunch of fancy "noodles," and it doesn't taste like fried noodles. From that point on, the noodles were in his eyes as something of a grandeur and a fool. Until he ate my mother's fried noodles, he was a young man in his early 30s, came to my house and said he wanted to eat fried noodles, frown his head, and whispered about it. I said, "Hey, don't worry. You won't know what a real old Beijing noodles is till you eat it! Well, it didn't blow up, he said, "It smells so good!" And then, on the face of the hand, it's bigger than today's bowl, and it's two bowls of chili sauce and two spoons of hot pepper oil. I've had a bowl of noodles! And then he wipes his mouth, and he says, "The name of old Beijing's fried noodles is true!" Since then, he's from his hometown, he's been pushing my mother's fried noodles
