StrikeStewed NoodlesDistinguished by "clear" and "mixed" varieties, clear stewed has the name "floaty stew", while mixed stew is called thickened stew. Though their preparation methods differ, they offer distinct flavors when tasted.In Beijing,Pork and Bean Sauce Noodles"Dragon" on the Former Gate Street, Refreshing Brightness Pavilion in Dong'an Market, and Turtle Warmth at Longfu Temple all have excellent bean sauce.Regarding mixed stewed sauces, taking Beijing as an example, whether it's large grand restaurants or small two-meat shops, their sauces, once stirred, tend to thin out. Some fear the strong thickening effect from adding starch, making the sauce not so runny but then losing its taste.Preparing both clear and mixed stewed sauces require good broth, withChicken BrothWhite Meat Brothmuttonbeing top choices; among them,Mushroom Soupis a standout for its clear and authentic taste."Floaty" stewed sauces usually include ingredients like white meat or mutton, mushrooms, driedmushrooms, shiitake, bean sprouts,dried shrimp, diced eggs, fresh bamboo shoots, etc., with Beijing people adding some deer antler fungus and finishing by sprinkling freshly groundwhite pepper, raw coriander, providing a spicy yet fresh taste.Adding more emphasis to the broth than usual for stewed sauces ensures that it doesn't taste bland when combined with noodles.Since they are called stewed sauces, thick and creamy consistency is key; hence thickened mixed stewed sauces are considered authentic. Making them involves a more complex process compared to floaty stewed sauces, where most ingredients are similar but without deer antler fungus, replaced byblack fungiand yellow flower mushrooms, well-beaten eggs added on top before being cooked over heat with a sprinkle of

peppercorn oilto add a burst of pepper aroma.Eating stewed sauces differs from eating pork and bean sauce noodles; floaty stewed sauces can be served with cucumber strips, radish strips,spinach, greens, green beans, and water chestnut strips, while mixed stewed sauce is best enjoyed without these accompaniments.For floaty stewed sauces, a thin noodle like one-wire flat noodles or thick ones can be served either raw or cooked; for mixed stewed sauces, thicknoodlesare preferable and must be boiled before serving to avoid clumping when poured into the bowl.Mixed stewed sauces that are well-made should leave a bowl full of oil that doesn't run out once it cools. Achieving such perfection is not easy, as the process requires skillful execution.1 Beijing Flavor

Stewed NoodlesMain ingredients:Pork belly, shiitake mushrooms,mushrooms, yellow flower mushrooms, mushroom piecesedamameand water chestnut strips.，Do not discard the soaking water for these ingredients as it is used in the broth.Auxiliary ingredients: eggshand-rolled noodlesSeasonings:, ginger, garlic, Sichuan peppercorns, starch slurry, chicken essence, salt, soy sauce, and sesame oil.Method:1. Soak shiitake mushrooms, yellow flower mushrooms, black fungi, and mushroom pieces in hot water; use the soaking liquid for stewing.2. Cook pork belly with ginger and onion until tender, slice thinly, then add the soaked ingredients to the pot along with their cooking broth and soaking water. Simmer for 20 minutes before adding salt, chicken essence, soy sauce, and thickening it with a slurry of starch and water.

3. Pour beaten eggs into the stew just before serving.4. Heat up some oil and garlic in a pan, stir-fry to give off an aroma, then pour over the stewed sauce.

5. Serve the noodles with this sauce.Characteristics: A meal that is both savory and comforting, a beloved Beijing delicacy for the masses during festive occasions.2

Tomato Stewed NoodlesMethod:

1. Beat 3 eggs in a bowl.Cut tomatoes into chunks.2. Heat up some oil in a pan.Stir-fry the eggs until golden yellow.3. Add the chopped tomatoes and stir for a few minutes before adding two cups of water.

4. Boil for ten minutes, then add salt and monosodium glutamate (MSG).

5. Thicken with slurry before serving.Ingredients: A pound of hand-pulled noodles or dry noodles to be boiled and rinsed cold.Serve the noodles topped with this tomato egg stew sauce.

Comment: Easy and refreshing.

3 Chicken Slices Stewed Noodles

1. Soak shiitake mushrooms, yellow flower mushrooms, black fungi,

hazelnut mushrooms

in hot water; set aside the soaking liquid for use in stewing.2. Boil chicken legs and shred them into slices.Do not chop with a knife.

3. Heat up some oil and stir-fry onions followed by chicken slices for one minute, then add mushrooms and other ingredients for another two minutes. Add the soaking liquid first, topping it up with water if necessary.

4. Season with soy sauce, salt, and a little sugar.5. Just before thickening, pour in a bowl of starch slurry.Add beaten eggs into the stew.

Remove from heat after half a minute and let it sit for a bit.6. Heat up some oil again in a small pan, add Sichuan peppercorns to infuse aroma, remove from heat immediately, then pour over the stew while ensuring no peppercorns remain on top when served.The fresh yellow is sufficient.

3) Add tomatoes and stir-fry for a few seconds, then add water (two bowls).

4) After ten minutes, add salt andmonosodium glutamate..

5) Thicken and serve.(starch and water)

6)Hand-pulled noodlesare best, 1 catty, boil until cooked, then rinse with cold water.

7) Serve the noodles in a bowl, top with tomato egg sauce.

Comment: Simple and refreshing.

3 Chicken Shreds Stewed Noodles

1) Soak shiitake mushrooms, golden needles, black fungus,mushroomsin boiling water until soft. Drain and cut into appropriate sizes.However, do not forget to save the broth used for soaking them!

2) Two chicken legsare cooked, hand-shredded after cooling, and set aside.Do not use a knife to cut.3) Once the oil is hot, add scallions and stir-fry chicken shreds for one minute. Then add mushrooms, golden needles, black fungus, and mushrooms, and continue stir-frying for two more minutes. Add the broth used to soak these ingredients first, then top up with water if needed until it covers them.

4) Add old soy sauce, salt, a little sugar (must not be too much), and salt in sequence.

5) Once these are almost cooked, pour water starch (about one bowl) in one direction.

Form the sauce, then add two scrambled eggs.After half a minute, turn off the heat.Remove from the stove.6) Use a small container (a wok will do), pour in some cooking oil, and place some dried peppers inside. Heat over fire until the aroma comes out, then immediately remove from heat and evenly sprinkle on the prepared sauce, but make sure to pick out the peppers before serving.

6) Pour some cooking oil into a small container (a wok will do), add the Sichuan peppercorns, and heat on the stove. Once the oil is hot and the aroma of the peppercorns comes out, turn off the heat and immediately pour it evenly over the prepared braising liquid. Remember to remove the peppercorns before eating.