荞面 旧时售卖养面者多数置有一副荞面担,它的特色就在于是按古老的挤压方法做成的面,而且是随客人的光顾现压现煮,并碗一压,养面刷刷地入锅,颇具特色。养面煮熟挑入碗后,常用的调味料有:酱油、红油辣子、花椒末及芹菜段,也有顾客提出加醋的。当时最受市民欢迎的就数“牛肉荞面”了。 Buckwheat noodles used to sell the majority of pasta noodles with a pair of buckwheat noodles, it is characterized by the ancient extrusion method is made of the surface, and is the guests with the current pressure of fresh cooking, and a bowl of pressure, nourishing noodles Brush to wok, quite distinctive. Picked noodles cooked into the bowl, the commonly used seasonings are: soy sauce, spicy red pepper, pepper and celery at the end, but also some customers proposed vinegar. At that time most popular among the public on the number of “beef buckwheat noodles”.