中国古馔文化之清代伊府面Chinese Ancient food Culture--Yifu Noodles of Qing Dynasty

中国清朝乾隆时期著名的书法家，福建汀州宁化人。 他的书法以隶书为主体，同时融入了篆书的风格与笔法，形成了自己的风格。 伊府面是以鸡蛋和面，擀平，切成面条，稍干后，盘成一定形状，放入温油中炸成金黄色，做成了伊府面半成品，吃的时候可炒，可焖，可煮。伊府面也是现代速食面的鼻祖。伊秉授是位官员，由于应酬接待很多，他的厨师太过繁忙，无法接待，就想到了用蛋清和面卷成一团，油炸，晾乾，可以长时间保存，要吃的时候可随时方便煮熟食用，美味可口，所以取名“伊府面”。伊府面可加入各种配料制造，如三鲜伊府面，加入海参、虾仁、玉兰片。还适合做炒面。

Yi Bingshou, an diner-out official in Qing dynasty, makes his chef too busy to receipt people. Then the chef thought of rolling egg white and noodles into a ball, frying them, and drying them. By this way, it can be stored for a long time and is convenient for eating with nice taste so it is named with Yifu Noodles.Yifu noodles can be made with various ingredients, such as sanxian Yi Fu noodles, which adds sea cucumber, shrimp and dried slices of tender bamboo shoots, and It’s also good for chow mein.