User:Guoxuan Xu/Hot dry noodles

re gan mian, reganmian

80 years of history

Introduction
As a traditional Chinese dish, Reganmian represent the whole Hubei Province. Some of the controversial or missing statement is listing in Wikipeadia. The translation of Reganmian is not very specific, in the wikipedia article include one of the translation would be spicy noddle. However, the very main flavor of Reganmian is not spicy, is salty and it use kind of nuts sauce as the main seasoner. [https://baike.baidu.com/item/%E7%83%AD%E5%B9%B2%E9%9D%A2/118638?fr=ge_ala The origins of hot dry noodles is actually invented by Cai Mingwei, instead of Baoli. Also, how sesame paste been added in the noodle is by an accident, and the name change of the dish over time.] Also, as the dish spread out over the world so rapidly, the copyright fight between each company has occur.

Origin
About the origin of hot and dry noodles can be traced back to the early 1930s, when Li Bao was a food seller on Changdi Street in Hankou, Wuhan. Li Bao used to make a living selling cold PI and fried noodles. One day, because of the unusually hot weather, he was worried that the remaining noodles would go sour, so he cooked the noodles and dried them. Unexpectedly, in the process of drying, Li Bao accidentally knocked over the oil pot, resulting in oil spilled on the noodles. In order to recover the damage, Li Bao mixed the noodles with oil and put them back to air. The next morning, Li Bao put the cooked noodles mixed with oil into boiling water, slightly scalding them, then took them out, drained them, put them in a bowl, and added the condiments used to sell cold PI to make a new kind of pasta. The pasta quickly attracted a large number of customers because of its unique taste and aroma, and Li Bao named it "hot dry noodles". With the passage of time, hot and dry noodles have gradually become a famous characteristic snack in Wuhan and are widely popular across the country.

Cooking method
Also, the cooking method of Reganmian is complicated. [https://baijiahao.baidu.com/s?id=1598982022897080315&wfr=spider&for=pc A traditional and classic Reganmian is focus on the noodle itself, instead of the seasoner. It has to add add flour to egg, salt and lye together]. And then to smooth the dough in the mixing tank, until it is basically beaten, then leave the dough in the tank for half hour.

intangible cultural heritage
About intangible cultural heritage, following the successful "application" of kimchi in South Korea last year, hot dry noodles, a specialty of Wuhan, has officially declared the fourth batch of national intangible cultural heritage. According to the relevant person of Hubei Intangible cultural Heritage Protection Center, among the many snacks in Wuhan, hot and dry noodles are the most famous and are the first choice of locals for "premature". The noodles will be cooked and drained, mixed with spices such as sesame oil, and become a "cool and strong, yellow and oily, fragrant and delicious, hot dry noodles.

Copyright
Hot dry noodles is not only a kind of breakfast, but also a kind of cultural memory and strong nostalgia. With the patent, Wuhan hot dry noodles have also gone abroad.The reporter learned that several companies that produce hot and dry noodles have fought lawsuits for patent infringement. According to Liu Haiyuan, chairman of Dahankou Food Co., LTD., said that at the end of December 2013, he found that some supermarkets were placing products very similar to "Dahankou" hot and dry noodles, and were selling together on the shelves, without looking carefully, he could not distinguish himself. After obtaining evidence, Wuhan Dahankou Food Co., Ltd. made a request to Wuhan Intellectual Property Office for processing the packaging bag patent. After accepting the case, the Bureau formed a panel to conclude the case, and the Bureau made a decision to deal with it: "Immediately stop the infringement of the patent right.