雞(ji)西冷(leng)面(mian)(mian)(mian)(mian)(mian),是黑龍江(jiang)省雞(ji)西市(shi)的(de)(de)(de)著名特(te)色小吃(chi),中(zhong)國東北朝(chao)鮮族(zu)的(de)(de)(de)特(te)色食品。面(mian)(mian)(mian)(mian)(mian)條(tiao)細而(er)筋道,配上酸甜可口的(de)(de)(de)冰鎮冷(leng)面(mian)(mian)(mian)(mian)(mian)湯,使人(ren)回味無窮(qiong)。 冷(leng)面(mian)(mian)(mian)(mian)(mian)本是朝(chao)鮮族(zu)的(de)(de)(de)傳統食品,是用蕎麥面(mian)(mian)(mian)(mian)(mian)或小麥面(mian)(mian)(mian)(mian)(mian)(也有用玉米(mi)面(mian)(mian)(mian)(mian)(mian)、高粱米(mi)面(mian)(mian)(mian)(mian)(mian)、榆(yu)樹皮面(mian)(mian)(mian)(mian)(mian)的(de)(de)(de))加淀粉加水拌勻,壓成圓(yuan)面(mian)(mian)(mian)(mian)(mian)條(tiao),煮熟(shu)后(hou)浸以冷(leng)水,再去(qu)(qu)冷(leng)水伴(ban)牛肉(rou)片、辣椒、泡菜、梨(li)或蘋果片、醬(jiang)醋、香油(you)等佐(zuo)料,加入牛肉(rou)湯即(ji)成。過(guo)去(qu)(qu),朝(chao)鮮族(zu)有正(zheng)月初四(si)中(zhong)午,或過(guo)生日時吃(chi)冷(leng)面(mian)(mian)(mian)(mian)(mian)的(de)(de)(de)傳統,據民間(jian)傳說,這一天吃(chi)了纖(xian)細綿(mian)長(chang)(chang)的(de)(de)(de)冷(leng)面(mian)(mian)(mian)(mian)(mian),就會預兆(zhao)多福多壽、長(chang)(chang)命百歲,故(gu)冷(leng)面(mian)(mian)(mian)(mian)(mian)又名“長(chang)(chang)壽面(mian)(mian)(mian)(mian)(mian)”。
朝鮮(xian)(xian)冷(leng)(leng)面(mian)(mian)(mian)辣中帶甜,雞(ji)(ji)西(xi)冷(leng)(leng)面(mian)(mian)(mian)多(duo)偏重于咸口(kou)(kou)、酸口(kou)(kou),牛肉(rou)湯也被(bei)醬油(you)清水(shui)湯替代,牛肉(rou)片(pian)和水(shui)果(guo)片(pian)有(you)的(de)則干脆省略。至于冷(leng)(leng)面(mian)(mian)(mian)菜(cai)(cai)(cai),朝鮮(xian)(xian)族原有(you)的(de)只有(you)白菜(cai)(cai)(cai)等幾種(zhong)辣泡(pao)菜(cai)(cai)(cai)(也稱京漬),而(er)雞(ji)(ji)西(xi)冷(leng)(leng)面(mian)(mian)(mian)菜(cai)(cai)(cai)以辣拌(ban)為主,多(duo)達五十余種(zhong),凡(fan)常(chang)見(jian)的(de)蔬菜(cai)(cai)(cai)、肉(rou)類和海(hai)鮮(xian)(xian)均可入菜(cai)(cai)(cai),基本口(kou)(kou)味(wei)都是(shi)一個(ge):辣。經(jing)過(guo)(guo)這(zhe)些改(gai)造,正宗的(de)朝鮮(xian)(xian)冷(leng)(leng)面(mian)(mian)(mian)反而(er)不被(bei)雞(ji)(ji)西(xi)人(ren)(ren)看好。去(qu)過(guo)(guo)朝鮮(xian)(xian)、韓國或國內延吉(ji)等地(di)的(de)雞(ji)(ji)西(xi)人(ren)(ren),品嘗當(dang)地(di)冷(leng)(leng)面(mian)(mian)(mian),總感(gan)到不如咱雞(ji)(ji)西(xi)的(de)冷(leng)(leng)面(mian)(mian)(mian)“有(you)味(wei)兒”。在雞(ji)(ji)西(xi)人(ren)(ren)眼(yan)里,雞(ji)(ji)西(xi)冷(leng)(leng)面(mian)(mian)(mian)倒成了“地(di)道貨”。當(dang)然,雞(ji)(ji)西(xi)冷(leng)(leng)面(mian)(mian)(mian)有(you)一樣(yang)是(shi)不變(bian)的(de),就是(shi)加工(gong)過(guo)(guo)程(cheng),必須現(xian)吃現(xian)壓(ya),保持口(kou)(kou)感(gan)新鮮(xian)(xian),這(zhe)和有(you)些大城市把冷(leng)(leng)面(mian)(mian)(mian)加工(gong)成象掛面(mian)(mian)(mian)那樣(yang)的(de)干貨是(shi)不同(tong)的(de)。
1.將蔥、姜、桂(gui)皮、大料(liao)、蘿卜、牛肉,切成(cheng)半個手指大小,慢火(huo)煮一個小時。
2.加(jia)入(ru)胡椒(jiao)粉,然(ran)后將湯過濾(lv)至沒(mei)有雜質的清(qing)湯。
3.往湯中加入(ru)冰糖,加熱(re)到冰糖融化(hua)后(hou)再加入(ru)韓國生抽(chou)。
4.最后加入切(qie)好(hao)的(de)(de)黃瓜片、少量的(de)(de)蘋(pin)果和檸檬汁,(浸泡兩天時間后再用,這樣味道更(geng)清香。)
5.將韓國蕎麥面煮熟后用涼水浸(jin)泡,直到涼了為(wei)止。
6.準備好配菜:熟雞蛋、蘋果(guo)片、韓國辣(la)白(bai)菜、熟牛肉片、鮮黃(huang)瓜絲(si)。
7.將事先冰(bing)好的湯和配菜一起(qi)裝盤(pan),撒如芝麻完成。