炒疙瘩很多人都爱吃,但不少人并不一定知道炒疙瘩是怎样形成和发展起来的。如果你在品尝北京风味炒疙瘩时,又知道其来历的趣闻,定会增添不少乐趣。 民国初年,北京宣武区虎坊桥东北的臧家桥,开了一家名叫广福馆的面食铺。店主姓穆,只有母女俩人,供应的面食均为低廉品,多为劳动人民服务。一天几位常客对母女俩说:“天天吃面条都腻了,能不能改一改吃法。”母女俩遵照顾客要求,将擀得的面坯不切条,改切小丁块煮熟捞出拌虾酱吃,觉得不够味儿,又改为炒着吃,味道果然不 Many people love to eat fried pimples, but many people do not necessarily know how the fried pimples are formed and developed. If you taste the Beijing-style fried knots, but also know the anecdotes of its origin, will add a lot of fun. In the early years of the Republic of China, Zangjiaqiao, northeast of Hufangqiao in Xuanwu District of Beijing, opened a noodle shop named Guangfu Hall. The owner surnamed Mu, only mother and daughter, the supply of pasta are cheap, mostly working people services. One day a few regulars on the mother and daughter said: “Every day to eat noodles are tired, can not be changed to eat.” Mother and daughter to comply with customer requirements, will roll out the blank not cut, cut small Dingzuo Cooked shrimp mixed with shrimp paste eat, I feel not enough flavor, but also changed to fried eat, taste really not