雞(ji)西冷(leng)(leng)面(mian)(mian)(mian)(mian),是(shi)黑龍江省雞(ji)西市的(de)著(zhu)名(ming)特色小吃(chi),中國東北朝(chao)鮮族(zu)的(de)特色食品。面(mian)(mian)(mian)(mian)條細(xi)而筋道,配上(shang)酸(suan)甜可(ke)口的(de)冰鎮冷(leng)(leng)面(mian)(mian)(mian)(mian)湯,使人回味無窮。 冷(leng)(leng)面(mian)(mian)(mian)(mian)本是(shi)朝(chao)鮮族(zu)的(de)傳(chuan)(chuan)統(tong)食品,是(shi)用蕎麥面(mian)(mian)(mian)(mian)或小麥面(mian)(mian)(mian)(mian)(也有用玉(yu)米面(mian)(mian)(mian)(mian)、高粱米面(mian)(mian)(mian)(mian)、榆樹皮面(mian)(mian)(mian)(mian)的(de))加淀粉(fen)加水(shui)拌勻,壓成圓面(mian)(mian)(mian)(mian)條,煮熟后(hou)浸(jin)以(yi)冷(leng)(leng)水(shui),再去(qu)冷(leng)(leng)水(shui)伴(ban)牛肉(rou)片(pian)、辣椒、泡菜(cai)、梨或蘋果片(pian)、醬醋、香油等佐料,加入牛肉(rou)湯即成。過(guo)去(qu),朝(chao)鮮族(zu)有正月初四中午,或過(guo)生日(ri)時吃(chi)冷(leng)(leng)面(mian)(mian)(mian)(mian)的(de)傳(chuan)(chuan)統(tong),據民(min)間傳(chuan)(chuan)說,這一天吃(chi)了纖(xian)細(xi)綿長的(de)冷(leng)(leng)面(mian)(mian)(mian)(mian),就會預兆多福(fu)多壽、長命百歲(sui),故冷(leng)(leng)面(mian)(mian)(mian)(mian)又名(ming)“長壽面(mian)(mian)(mian)(mian)”。
朝鮮冷(leng)(leng)面(mian)(mian)(mian)(mian)辣(la)中帶甜,雞(ji)(ji)西冷(leng)(leng)面(mian)(mian)(mian)(mian)多偏(pian)重(zhong)于咸口(kou)、酸口(kou),牛(niu)肉湯(tang)也被醬油清水(shui)湯(tang)替代,牛(niu)肉片和(he)(he)水(shui)果片有(you)的(de)(de)則干(gan)脆(cui)省略。至于冷(leng)(leng)面(mian)(mian)(mian)(mian)菜,朝鮮族原有(you)的(de)(de)只有(you)白菜等幾種辣(la)泡(pao)菜(也稱(cheng)京漬(zi)),而(er)雞(ji)(ji)西冷(leng)(leng)面(mian)(mian)(mian)(mian)菜以辣(la)拌為主,多達五十(shi)余種,凡(fan)常見的(de)(de)蔬菜、肉類(lei)和(he)(he)海鮮均可入菜,基本口(kou)味(wei)都是(shi)一個(ge):辣(la)。經過這些改(gai)造(zao),正宗的(de)(de)朝鮮冷(leng)(leng)面(mian)(mian)(mian)(mian)反(fan)而(er)不(bu)(bu)被雞(ji)(ji)西人(ren)看好。去(qu)過朝鮮、韓(han)國(guo)或(huo)國(guo)內(nei)延(yan)吉等地的(de)(de)雞(ji)(ji)西人(ren),品嘗當(dang)地冷(leng)(leng)面(mian)(mian)(mian)(mian),總感到不(bu)(bu)如(ru)咱雞(ji)(ji)西的(de)(de)冷(leng)(leng)面(mian)(mian)(mian)(mian)“有(you)味(wei)兒”。在雞(ji)(ji)西人(ren)眼里,雞(ji)(ji)西冷(leng)(leng)面(mian)(mian)(mian)(mian)倒(dao)成了“地道貨(huo)”。當(dang)然,雞(ji)(ji)西冷(leng)(leng)面(mian)(mian)(mian)(mian)有(you)一樣是(shi)不(bu)(bu)變的(de)(de),就是(shi)加工(gong)(gong)過程,必(bi)須(xu)現(xian)吃現(xian)壓,保持口(kou)感新鮮,這和(he)(he)有(you)些大城(cheng)市把(ba)冷(leng)(leng)面(mian)(mian)(mian)(mian)加工(gong)(gong)成象掛面(mian)(mian)(mian)(mian)那(nei)樣的(de)(de)干(gan)貨(huo)是(shi)不(bu)(bu)同的(de)(de)。
1.將蔥、姜、桂(gui)皮、大(da)料(liao)、蘿(luo)卜(bu)、牛肉,切成(cheng)半個手指大(da)小,慢火(huo)煮一個小時。
2.加(jia)入胡椒粉(fen),然后將(jiang)湯(tang)過濾至(zhi)沒(mei)有(you)雜質的清(qing)湯(tang)。
3.往湯中加入冰糖(tang),加熱到冰糖(tang)融化(hua)后再加入韓國生抽。
4.最(zui)后(hou)加(jia)入切(qie)好的黃瓜(gua)片、少量的蘋果(guo)和(he)檸檬汁,(浸泡(pao)兩天時(shi)間后(hou)再用(yong),這樣味道更清香。)
5.將韓國(guo)蕎麥面煮熟后用涼水浸泡,直(zhi)到(dao)涼了為(wei)止。
6.準備(bei)好配(pei)菜(cai):熟雞蛋、蘋果(guo)片(pian)、韓(han)國辣白菜(cai)、熟牛肉片(pian)、鮮黃瓜絲。
7.將事先冰好的湯(tang)和配菜(cai)一起裝盤(pan),撒如芝(zhi)麻(ma)完成。