Yesterday, in an old-fashioned residential building with three floors, Tian Wei, the boss, got up at 5 a.m. and went downstairs to make soup, stew peas and mix noodles ... This is a fixed pattern for generations of noodle cooks.
1933
Tian Wei learned his craft from his father-in-law, Lan Haiyun. Lan Haiyun, now dead, once told Tian Wei that in the early 20th century, his master Chen had the right to sell noodles in the streets of Changyuan Town, Rongchang County. The difference is that the noodles he sells are big and thin, and they have to be oiled. They look like the head of a chicken and are called "the head of a hen's wife".
1933, Lan Haiyun, 15 years old, came to be an apprentice. After studying for three years, he opened a noodle restaurant in Aojiaxiang. At that time, the bedding noodle was cooked with bone soup and peas as the bottom. In the 1950s, it took two food stamps and money to change a bowl, which became high-end food in people's eyes, but the two square tables in the store were always weddings.
1982
1982, my father-in-law, Lan Haiyun, reopened a large noodle restaurant in Aojia Lane and removed the fritters inside. According to the characteristics of large, thin and rectangular noodles, it was renamed as "bedding noodle" and the shop was named Lang bedding noodle. Lin Changyuan, cousin of Lan Haiyun, has developed and innovated the traditional production technology, adding chicken and seafood to stew together to make the soup more fragrant and fresh. Braised pork intestines and braised beef were also added.
at present
After improvement, Lin Changyuan's disciples gradually opened a number of bedding branches all over the country. Tian Wei said that there are now more than 100 bedding noodle shops in Rongchang county. In his view, the best development of bedding noodle in the future is that everyone can keep the original technology, such as mixing noodles for two hours, making the noodles firm, pouring out bone soup every night and cooking fresh ones the next day.