雞西(xi)冷(leng)面(mian)(mian)(mian)(mian)(mian),是黑龍江省雞西(xi)市的(de)著名(ming)特色小吃(chi)(chi)(chi),中國東北朝(chao)鮮(xian)族的(de)特色食品(pin)。面(mian)(mian)(mian)(mian)(mian)條(tiao)(tiao)細而筋道,配上酸甜(tian)可口的(de)冰鎮冷(leng)面(mian)(mian)(mian)(mian)(mian)湯,使人回味無窮。 冷(leng)面(mian)(mian)(mian)(mian)(mian)本(ben)是朝(chao)鮮(xian)族的(de)傳(chuan)統(tong)食品(pin),是用(yong)蕎(qiao)麥面(mian)(mian)(mian)(mian)(mian)或小麥面(mian)(mian)(mian)(mian)(mian)(也有用(yong)玉米面(mian)(mian)(mian)(mian)(mian)、高粱米面(mian)(mian)(mian)(mian)(mian)、榆樹皮面(mian)(mian)(mian)(mian)(mian)的(de))加淀(dian)粉加水拌勻,壓成圓面(mian)(mian)(mian)(mian)(mian)條(tiao)(tiao),煮熟后浸(jin)以冷(leng)水,再(zai)去(qu)冷(leng)水伴牛肉片、辣(la)椒、泡菜(cai)、梨(li)或蘋果片、醬(jiang)醋、香油等佐(zuo)料,加入牛肉湯即成。過(guo)去(qu),朝(chao)鮮(xian)族有正(zheng)月初四中午,或過(guo)生日時吃(chi)(chi)(chi)冷(leng)面(mian)(mian)(mian)(mian)(mian)的(de)傳(chuan)統(tong),據(ju)民間(jian)傳(chuan)說,這一天吃(chi)(chi)(chi)了纖細綿長(chang)的(de)冷(leng)面(mian)(mian)(mian)(mian)(mian),就會預兆(zhao)多福多壽、長(chang)命百(bai)歲,故冷(leng)面(mian)(mian)(mian)(mian)(mian)又名(ming)“長(chang)壽面(mian)(mian)(mian)(mian)(mian)”。
朝鮮(xian)(xian)冷面(mian)辣中帶甜,雞(ji)(ji)西(xi)(xi)冷面(mian)多偏重于(yu)咸口、酸(suan)口,牛肉(rou)湯(tang)(tang)也被醬(jiang)油(you)清水(shui)湯(tang)(tang)替代,牛肉(rou)片和水(shui)果片有(you)(you)的(de)(de)則干脆(cui)省(sheng)略(lve)。至于(yu)冷面(mian)菜(cai)(cai),朝鮮(xian)(xian)族原有(you)(you)的(de)(de)只有(you)(you)白菜(cai)(cai)等幾(ji)種(zhong)辣泡菜(cai)(cai)(也稱(cheng)京漬),而(er)(er)雞(ji)(ji)西(xi)(xi)冷面(mian)菜(cai)(cai)以辣拌為主,多達五十余種(zhong),凡常見(jian)的(de)(de)蔬菜(cai)(cai)、肉(rou)類和海鮮(xian)(xian)均可(ke)入(ru)菜(cai)(cai),基(ji)本口味都(dou)是(shi)(shi)(shi)一個:辣。經過(guo)這些改(gai)造,正宗的(de)(de)朝鮮(xian)(xian)冷面(mian)反而(er)(er)不被雞(ji)(ji)西(xi)(xi)人(ren)看好。去過(guo)朝鮮(xian)(xian)、韓(han)國或國內(nei)延吉等地(di)的(de)(de)雞(ji)(ji)西(xi)(xi)人(ren),品嘗當地(di)冷面(mian),總感到不如咱雞(ji)(ji)西(xi)(xi)的(de)(de)冷面(mian)“有(you)(you)味兒”。在雞(ji)(ji)西(xi)(xi)人(ren)眼(yan)里,雞(ji)(ji)西(xi)(xi)冷面(mian)倒成(cheng)了“地(di)道貨”。當然(ran),雞(ji)(ji)西(xi)(xi)冷面(mian)有(you)(you)一樣是(shi)(shi)(shi)不變的(de)(de),就(jiu)是(shi)(shi)(shi)加工(gong)(gong)過(guo)程,必須(xu)現(xian)吃(chi)現(xian)壓,保持口感新鮮(xian)(xian),這和有(you)(you)些大城市把冷面(mian)加工(gong)(gong)成(cheng)象(xiang)掛面(mian)那樣的(de)(de)干貨是(shi)(shi)(shi)不同的(de)(de)。
1.將(jiang)蔥(cong)、姜、桂皮、大(da)料、蘿卜(bu)、牛肉(rou),切(qie)成半個手指大(da)小(xiao),慢火煮(zhu)一個小(xiao)時。
2.加(jia)入胡椒粉,然后將湯過濾(lv)至沒有雜質的清湯。
3.往湯中加(jia)入冰(bing)糖,加(jia)熱到冰(bing)糖融化后再加(jia)入韓國生抽。
4.最后(hou)加入(ru)切好(hao)的黃瓜(gua)片(pian)、少量的蘋(pin)果和檸檬汁,(浸泡(pao)兩天時(shi)間(jian)后(hou)再用,這樣(yang)味道更清(qing)香(xiang)。)
5.將韓國蕎(qiao)麥(mai)面煮熟后用(yong)涼(liang)(liang)水(shui)浸泡,直到涼(liang)(liang)了為止。
6.準備好配菜:熟雞蛋、蘋(pin)果片(pian)、韓國辣白菜、熟牛肉片(pian)、鮮黃瓜絲。
7.將(jiang)事先冰(bing)好的湯和配(pei)菜一起裝(zhuang)盤,撒如芝(zhi)麻完成。