馓子在我國有千余年歷史，宋代大文豪蘇軾曾為一位做馓子的少婦寫(xiě)了一首詩(shī)：“纖手搓來(lái)玉色勻，碧油煎出嫩黃深，夜來(lái)春睡知輕重，壓扁佳人纏臂金。”舊時(shí)，馓子在長(cháng)沙叫“焦鹽馓子”。
火宮殿肉絲馓子是上世紀40年代在火宮殿經(jīng)營(yíng)馓子的張桂生所創(chuàng )新。他選用上等面粉，用八十目蘿篩過(guò)篩，和面要九搓八壓，拉絲要柔順如棉，油炸時(shí)的火候掌握得當，才能讓炸出的馓子松脆。馓子經(jīng)滾燙肉湯沖沸后，更加落口消溶，回味無(wú)窮。
特點(diǎn)：酥脆芳香 落口消溶
Deep-fried Noodles has a history over a thousand year. Su Shi, a literary giant in Song Dynasty, composed a poem for a woman who lived on selling deep-fried noodles, which is: “Delicate hands knead the dough, deep-fry it until golden, it is like a gold armlet woman wears in her deep-sleep.” Deep-fried Noodles was called Deep-fried Noodles in Spiced Salt in old Changsha.
Zhang Guisheng, who was the innovator of Deep-fried Noodles with shredded meat, sells deep-fried noodles in Huogongdian in the 1940s. He chose the superior flour, sieved with a bamboo sieve, then twisted and pressed it for several times and drew it into threads as smooth as cotton. During deep-frying, fire has to be strictly controlled for crispy deep-fried noodles. After boiled by scalding broth, it can just melt in your mouth and linger on your tongue.
