Saturday, December 8, 2007

傳統美食:福州麵線 chinese traditional food: foochow mee sua

一行行的麵線,這是著名的福州人傳統美食. traditional foochow mee sua (noodle), the hangers play a pivotal part.
這些小木枝扮演重要角色,確保每一條麵線都被曬到. small sticks for the hanging of noodles, play a very important part, make sure every string of the noodle can be dried.
錢先生巡看他的麵線曬得情況.Mr. chieng closely monitoring the drying noodle.
這是麵線掛曬的方式.this is how it is hang to dry under the sun.
放在太陽底下曬,自己也要不時陪曬.dry under the sun together with the noodle.


馬來西亞廣播電台第2台,播出了詩巫一名福州傳統麵線製作人的故事後,幾經辛苦,問了多少口水,才在舊烏也路8哩(約12.8公里),也即是中央醫院更遠一點的地方找到了這間錢姓人家.
一到才發現,自從電視播出後,他們確是聲名遠播,人人爭著要找他們:不是支持買福州麵線,乃是想報導福州人傳統的麵食.
雖然本人確實想支持一下,買點帶出門,但可惜他們訂戶多,供不應求,要到府上買,最好先撥個電話:(6)084-312473.電話難打?沒問題,伊美兒(email)也可以:mynameiscky@yahoo.com
福州麵線,是地地道道的福州食美食.雖然廈門人也有"豬腳麵線",不過,在本地卻鮮少聽說,只在台灣流行.因此,本地的麵線,當然以福州人的為根据.這是不爭的事實.
不講你不知,還是有人不曉得如何處理麵線.將一綑一綑的麵線買回家,這些麵都還不是完全乾透的, 因此,要趕快折斷,轉成一小圈一小圈的,再放在太陽底下曬到乾乾透透,涼一陣子,才收放在不透風容器里.
煮食時,等水滾了,放入煮5分鐘,取出加入雞湯和雞肉,以及福州紅酒.
福州麵線好壞,通常是根据在煮食時,是否容易變成糊狀.如果是黏黏的,通常有幾個因素:品質.是否曬乾,煮太久.

Foochow mee sua, a traditional local noodle delicacy, is typically produced by the foochow here in Sarawak, especially in Sibu.
It is hand-made of flour and other ingredients,
pulled into thinner string-like, dry under the sun for about an hour. not really totally dry, in order for easy handling. customers take home the mee, break it into shorter length, arrange into ring circle, then dry under the sun again until really dry and crispy. cool down indoor for a while, before keeping it in air-tight container.
when eating, cook it in boiling water for around five(5) minutes. take out, add chicken soup and eat together with chicken meat. there are some other ingredients though, in order for a tasty meal, one typical ingredient is the home made red wine.
interested? you may try this number to order if you are in town (6)084-312473. or you can email: mynameiscky@yahoo.com

2 comments:

  1. 雞湯面線最好吃,我最喜歡.

    ReplyDelete
  2. 那些排列整齐的面线,看起来很有美感。

    ReplyDelete