Noodles were once a staple food in the north, and now they have become one of the daily favorite foods of people all over the country. There are more than 1,200 types of noodles found across the country. Let’s introduce the characteristics of each province. When traveling to a local area, be sure not to miss the local noodles with different flavors.
1 Tibetan-style noodles
Tibetan noodles are a unique pastry in Tibet, and even the soup is made from yak bones. The main ingredients are alkaline water and flour, and barley flour can also be used. Tibetan noodles are boiled with strong alkali and served in bowls when cooked. Add appropriate amount of bone broth, cooked vegetable oil, diced beef (sheep), pickled radish, and mix well. Tibetan noodles are light in taste, rich in flavor, simple to make, and suitable for all ages. The main ingredients are noodles, alkaline water, bone broth, rapeseed, and diced beef.
Other Tibetan noodles, namely beef noodles, chicken noodles, vegetarian noodles, tomato egg noodles, ramen noodles, etc., are relatively common.
2 Xinjiang La Tiaozi, also called Xinjiang Noodles
La Tiaozi can be said to be a major signature in Xinjiang’s noodle industry!
A plate of lasagna contains meat, vegetables and noodles. It is rich in nutrients and is very convenient to eat. A drop of vinegar, a few cloves of raw garlic, and a delicious meal of noodles will make your stomach full and your mouth delicious!
There is no need to roll when making, you can make it directly by hand. With various vegetables and beef and mutton, it will make your mouth water just looking at it.
Stir-fried chicken noodles, Xinjiang fried noodles, caviar fried noodles, naren noodles, bean noodles, etc. They are all famous special noodles in Xinjiang.
3 Qinghai Nail Noodles, also called Ga Noodles
It is one of the favorite pastas of Qinghai people, and it is also very convenient to make. Knead the dough first, then about 20 minutes after waking up, cut it into short strips, hold the short strips with both hands, stretch it, hold the dough with one hand, and pull it into squares with the other hand and put it into the pot. The noodles are about the size of your thumbnail and can be stir-fried in broth or vegetables.
The main ingredients are flour, green oil (rapeseed oil), mutton, coriander, fresh ginger, garlic sprouts, chopped green onion, white radish, pepper powder, mutton soup, oil-soaked chili, soy sauce, and vinegar.
Qinghai noodles have a long history, with a history of 4,000 years. There are also different famous products, such as dried noodles, homemade Lajin noodles, firecracker noodles, narrow intestine noodles, inch-inch noodles, flag noodles, rags, bench legs, and sparrow tongue.
4Gansu Lanzhou Beef Ramen
It is one of the most famous noodles in Gansu. Although it is available all over the country, if you don't eat Lanzhou beef and ramen in Lanzhou, you may really not know what is authentic. High-gluten flour is widely used in Lanzhou ramen. The ramen made with it not only has high nutritional value, but also has a long shelf life and a smooth taste. Lanzhou's beef noodles include clear soup, Erbai (white radish), Sanhong (chili oil), Silu (cilantro) and Huangwu (slightly yellow noodles).
In addition to Lanzhou Ramen, there are also famous noodles such as Tianshui Noodles, Zhangye Fish Noodles, Huizhou Firecracker Noodles, and Wuwei Sanche Noodles.
5 Ningxia mugwort noodles
mugwort noodles are very common in Ningxia and are also a local specialty food. It has a history of more than 360 years and is very traditional. After going through eight steps of kneading, kneading, pasting, rolling, drying, folding, cutting and spreading, you can see that the whole process is very particular!
The main ingredients of mugwort powder include flour, mugwort powder, refined salt, sesame oil, etc. Mix it with mugwort seed powder, a local wild plant, and roll it into thin noodles about one meter in diameter through several processes. When the noodles are cooked, fold them into a folding fan shape, cut them into thin vermicelli, put them into a pot of boiling water to cook, take them out, and mix them with various Mix vegetable soup into noodle bowls and serve. The texture is smooth and chewy. Ingredients include mutton, beans, tofu, tomatoes, celery, mushrooms, peppers, leeks, etc.
Lamb chop noodles, steamed noodles, fried noodles, mutton noodles, chicken blood noodles, and cold skin noodles are also very popular and delicious noodles in Ningxia.
Few people can write the word 6 Shaanxi biangbiang noodles
. Shaanxi Eight Oddities: "The noodles are as wide as a belt" refers to this kind of noodles, so it is also called belt noodles. It is a traditional noodle with Han flavor in the Guanzhong area of ??Shaanxi. It is said that it got its name from the biang and biang sounds made during the production process.
This kind of noodles is made from Guanzhong wheat flour, hand-pulled into wide noodles, and added with soy sauce, vinegar, MSG, and pepper
Shaanxi is also a big noodle province, such as Qishan minced pork noodles, Donkey hoof noodles, Huxian noodles, Lantian noodles, Baoji gluten-cut noodles, Yangling dipping noodles, oil noodles, flag flower martial arts noodles, etc. They are all world-famous noodles.
7 Sichuan Dandan Noodles
It is a famous traditional snack in Chengdu and Zigong, Sichuan, Dandan Noodles. It is said that Dandan noodles got their name because the porters who carried the burdens sold the noodles on the street. Its noodles are tough, soft and smooth, and the main seasonings are red pepper oil, minced pork, Sichuan winter vegetables, bean sprouts, pepper noodles, red soy sauce, minced garlic, pea tips and green onion, etc. The taste is oily and spicy, fresh but not greasy, spicy but not dry.
There are two types of Dandan noodles, one with soup and one without soup. If it comes with soup, it can be called Chengdu Dandan Noodles, with meat added; if it doesn’t have soup, it can be called Dong Dandan Noodles, so there is no meat.
Braised pork noodles, Guanghan whole egg golden noodles, Zigong hook noodles, Neijiang Guoqiang noodles, Yingshan cold noodles, Neijiang beef noodles, Yibin burning noodles, Chongzhou Chazha noodles, Zizhong rabbit noodles, etc. Sichuan The noodles are also colorful!
8 Shanxi Sliced ??Noodles
It is said that Xu, also known as Xu Mian and Chai Shao invented it in the Tang Dynasty. The surface leaves cut out by the knife are moderate in thickness, sharp edges, and shaped like willow leaves. Most Shanxi noodle restaurant chefs have excellent knife skills. They can put the dough on their heads and cut it into a large pot 4 to 5 meters away from them with one hand and one knife.
Sliced ??noodles can be said to be the daily diet of Shanxi people, with a unique flavor. Soft but not sticky, the more you chew, the better it tastes. The "toppings" of the shaved noodles include tomato egg paste, fried meat sauce, shredded pork assorted braised soup, mutton soup, diced eggplant meat, gold fungus, egg brine, etc.
Shanxi is a famous pasta province in China. Shanxi braised noodles, cat ear noodles, non-rotten noodles, picky noodles, scissor noodles, foreskin noodles, sorghum noodles, knife-shaped noodles and minced pork noodles are also famous.
9 Braised Noodles in Old Jinan, Shandong
Braised noodles are not uncommon, but braised noodles in Old Jinan are rare. It seems that only the dishes don’t fit the bill. Lu is soup. Jinan’s Laotang has long been famous. It is cooked with chicken, duck, elbow, etc. And the soup has a clear and rich flavor. Bring the soup to a slight boil, add boiled pork elbow slices, steamed egg pancake slices, bamboo shoot slices, fungus, daylily, cabbage heart, etc. Add clear soy sauce, southern wine, salt, and the noodles will turn light brown. After the pot is boiled, skim off the foam, add the thin sauce, and pour a few drops of pepper oil on top of the pot. Remove from the pot.
Weifang chicken and duck harmony, Weifang flavor golden noodles, Fushan spicy noodles, Penglai noodles, Taishan tofu noodles, Taierzhuang Huanghua beef noodles, Tengzhou meat handmade noodles, Rizhao Taoluo mutton noodles, Jinan cold noodles, Lin Qingshixiang noodles, Jiaodong prawn noodles, Xiajin Yinsi noodles, etc. also reflect Shandong people's pursuit of noodles.
10 Hunan "Yang Yuxing" Handmade Egg Noodles
Hunan is quite special. It is famous for its noodle shop. Yang Yuxing Noodle House is the most famous century-old restaurant. Noodles are made of eggs as raw material, and there are more than 60 varieties with different flavors, including sauce, sauce, shrimp, crab roe, scallop, three delicacies, shredded chicken, hot and sour, etc. Customers can choose according to their own taste. Handmade egg noodles, uniform, soft and delicious, are made through more than 10 processes. In terms of the configuration of the oil noodles, our store selects the best fresh and dry ingredients and pays attention to deliciousness. The color is bright and delicious, especially the miscellaneous sauce noodle oil noodles have a unique flavor. Men, women and children regardless of age, high quality and sufficient quantity.
Qiaobo Cold Noodles, Zhifu Hand-made Noodles, Liuji Noodle House, Ganjia Alley Deep Noodle House, csc Noodle House, Folk Shashui Restaurant, Chu Noodle House, Niu Mowei Noodle House, Zhonghua Noodle House, Gan Changshun Noodle House, etc. Very famous.
11 Hubei Wuhan Hot Dry Noodles
Hot dry noodles are the most famous pastry in Wuhan and the breakfast staple food of Wuhan people. Hot-dry noodles also have various methods to prevent high-temperature noodles from deteriorating. Generally, alkaline water, cooking oil, sesame paste, salad oil, sesame oil, chives, garlic seeds, diced radish, pickled beans, brine juice, soy sauce, etc. are used. used as auxiliary material. The noodle is golden in color and oily. Before eating, add sesame paste, chili peppers, pickles, pickles, etc. And quickly stir the noodles evenly. Sprinkle with coriander, it
12 Henan braised noodles
Anhui noodles, the most representative of Henan Province. Hui noodles are made from high-quality high-gluten flour, supplemented with soup stock and various side dishes.
The soup is made from fine tender mutton and mutton bones (split open to reveal the marrow in the middle) cooked together for more than five hours. Cook over high heat first, then over low heat. Among them, for seven or eight kinds of traditional Chinese medicine, it is best to boil bone oil. The cooked soup is white and bright, just like milk, so some people call it white soup. Accessories include kelp shreds, Qiansi, vermicelli, coriander, quail eggs, etc. When serving, take out coriander, chili oil, sugared garlic, crushed chili and other side dishes, which can be divided into soup noodles and soup noodles.
Jiaxian noodles, Xinye noodles, Henan noodles, sesame leaves, glutinous rice noodles, glutinous rice noodles, mutton noodles, grilled crucian carp noodles, shaved noodles, Henan fried noodles, and noodles are all common pasta delicacies in Henan.
13 Hebei Ningjin Xiguan__ Noodles
This delicious and soft noodles has a long history. As early as more than 1,500 years ago, it was a popular food in the north. It is also a favorite pasta among Hebei people.
Ningxiguan noodles are traditional noodles of Han Chinese. There is a loophole between Lehe and the bed. Place the stirred buckwheat flour and sorghum flour on the Lehe bed, sit on the lever and press the noodles directly into strips and put them into the pot. This traditional and unique way of making noodles continues to this day.
The main raw material of the noodles is pure buckwheat flour, which has a short shelf life but is absolutely unique. The soup is delicious and the texture is smooth. A bowl of noodles covered with sesame oil, coriander, meat cubes piled in the middle, and soybean sprouts placed on one end of the noodles. The color is clear and so appetizing!
Handmade noodles, Chengde Yubo noodles, Wuan cured noodles, Zhangjiakou cold noodles, Gaocheng palace noodles, Raoyang golden vermicelli, beef brisket noodles, ramen, Handan noodles, Lingshou bacon noodles, Wuji Dongguan Noodles, Zhaoxian noodle soup, Jingxing shaved noodles, Quzhou noodles.
14 Heilongjiang Harbin Spicy Noodles
Spicy noodles are a kind of northern pasta and are very famous in Heilongjiang. It tastes spicy and delicious. The hand-rolled noodles are covered with a thick layer of sweet noodles and meat sauce, which is rich in flavor. The ingredients in the soup noodles are very rich, red and look very appetizing. Coupled with enough special spicy bean sprouts, it is smooth, crispy, numb and spicy, which will whet your appetite. Spicy eggplant is sweet. After steaming, drizzle with homemade sauce and pepper oil. One bowl is sweet, sour, spicy and fresh. You can also add dried tofu and shredded kelp, which is really perfect.
Heilongjiang also has many kinds of noodles, including boiled fish noodles, Enfu shaved noodles, Jianghu fried river noodles, Wangjiang noodles, Xingfu oil noodles, signature beef tendon noodles, chicken sour soup noodles, egg batter noodles, donkey meat Kitten noodles, soy sauce spicy noodles, pickled fish noodles, refreshing conch noodles, Korean fried river noodles in Jiangjiang soup, dolphin bone spicy noodles, small fish spicy noodles, pickled beef tendon noodles, Alishan beef noodles, Su's.
15 Liaoning West Tower Cold Noodles
Xilou Cold Noodles is a Korean noodle restaurant in Shenyang, founded in the 1950s. It is one of the first 36 "Shenyang time-honored brands". Specializing in Korean cuisine, its signature dishes are cold noodles and dog meat. Its Xilou Cold Noodles are a specialty snack in Shenyang, famous for their spicy taste. One dish has many flavors, salty, sour, spicy, sweet, less oil, juicy and fresh, crispy and refreshing, with full color, flavor and flavor. The basic characteristics are that it pays attention to the heat, rich and mellow aroma, original flavor, simple and affordable. The taste of Sita cold noodles not only retains the deliciousness of dog meat soup, but also combines the transparency of traditional cold noodle soup.
Benxi hand-pulled noodles, Fushun spicy noodles, Dalian kidney bean vermicelli noodles, Huludao prawn noodles, Chaoyang Lingyuan peeled noodles, Jinzhou egg hand-pulled noodles, Tieling noodles, Liaoyang iron pot braised noodles, Fuxin noodles, Yingkou Seafood noodles, Dandong eel fried rice, Anshan spicy noodles, Anshan sour soup, etc. It shows the unique pasta culture of Liaoning.
16 Jilin Yanji Cold Noodles
Yanji Cold Noodles (Yanji Cold Noodles) is one of the "Top Ten Noodles in China" and is a traditional Chinese Korean food that people like. Throughout the Korean peninsula, cold noodles are often considered a traditional noodle dish in North Hamhung Province and Pyongyang.
The main raw materials are buckwheat flour, wheat flour, starch, corn flour, sorghum flour, and soybean flour. Among them, buckwheat cold noodles are the most famous. Generally, beef soup is used. Soak the cooked noodles in cold water, put them into a bowl, pour in the cooked beef soup, and add spicy cabbage, cucumber, eggs, beef, onions, sesame seeds, peppers, pine nuts, apples or watermelon slices. Take a spoonful of the cool sweet and sour soup and feel the cooling sensation.
Jilin cold noodles occupy the taste of most people, and other noodles are basically foreign varieties. Green spicy noodles, sea hand noodles, old man fried noodles, etc. Very famous locally.
17 Inner Mongolia Wuchuan Oatmeal Noodles
Oat flour comes from oats, and the flour ground from it is called oat flour. Oatmeal is a low-yielding crop with a short maturity period and is cold and salt tolerant. Although the yield is low, it contains high protein, fat and a large amount of iron, calcium, phosphorus and other trace elements. Very nutritious. As early as the Northern and Southern Dynasties, farmers in Hohhot grew oats.
Freshly steamed oatmeal noodles, paired with rich authentic mutton soup, diced potatoes, a little coriander on top, and fried chili peppers. Mix well and eat with dip. Put a piece of oatmeal powder in the mutton soup, and mix the oatmeal powder with the minced mutton to give it a unique flavor.
Oat flour can be processed into strips, nests, fish and fish, cakes, dumplings, blocks, balls, noodles, yam seeds, etc. It can also be processed into pancakes, boiled fish, fried noodles, paste, oatmeal, instant noodles, etc. It can be served cold, steamed, boiled or fried.
Because there are many ways to eat oatmeal noodles, it is already very rich. There are few other noodles, only iron pot braised noodles, mutton noodles, etc.
18 Large Bowl of Pidu Noodles in Nanjing, Jiangsu
The Pidu noodles are soft and full of soup. Nanjing's big bowl of belly noodles comes in six flavors, nine flavors, etc. It's delicious, a whole bowl of noodles, white tripe, green vegetables, rice rolls, shredded pork, pork liver, eggs, tomatoes and other meats, as well as spicy oil. It's delicious. Moreover, the large bowl of soup is abundant, and the noodles are worthy of the name. The noodles are very chewy. The soup is chewy and delicious, and I often drink it to the bottom of the bowl.
Of course there are Kunshan oven noodles, Xuzhou noodles, Peixian noodles, Huai'an Changyu noodles, Nantong Caogong noodles, Wuxi old noodles, Changzhou Yinsi noodles, Suzhou Fengzhen noodles, Zhenjiang pot cover noodles, Yangzhou Yangchun noodles (red soup), Dongtai fish soup noodles, etc., have both the ruggedness of the north and the delicacy of the south of the Yangtze River.
19 Anhui Huainan Beef Noodles
In Huainan, every time-honored beef soup restaurant has its own characteristics, and each store has its own secret recipe. Some add beef bones, some add beef offal, and some add secret seasonings, and cook them together over low heat for dozens of hours. Very easy to make. Some soups are clear without impurities, while others are thick. The only difference is that all the restaurants are spicy and tangy. The noodles are made with handmade alkaline water and are very firm. After putting it in a bowl, add thinly sliced ??beef tendons, sprinkle with chopped green onion and coriander, and you won't get tired of eating it.
Hefei knife noodles, Anqing fried noodles, Huaibei hot noodles, Yangguo noodles, Wuhu shrimp noodles, Luqiao shredded chicken noodles, Taihe noodles, Fuyang brother noodles, Bengbu hand-rolled noodles, Dangtu pork noodles, etc. are also available Noodles with local Anhui characteristics.
20 Zhejiang Hangzhou Pianerchuan
Zhejiang is a typical southern coastal province, but I didn’t expect that the province’s noodle varieties are really dazzling, and all parts of the country are competing for them.
Hangzhou Pian'erchuan, one of the "Top Ten Noodles in China", has a history of more than 100 years! Katakawa’s process is quick and easy. The noodles are topped with bamboo shoots, sliced ??meat, and stewed vegetables. It is crisp and refreshing, with endless aftertaste. Blanch the meat slices and sauerkraut in boiling water, then add to the hand-made noodles. Because "Yun" and "Zhuan" are homophonic, "Pian'er Yun" is called "Pian'er Zhuan". There are many Pianerchuan noodle restaurants in Hangzhou, and the most famous one in history is Yuankui Noodle House.
Hangzhou shrimp fried eel noodles, Zhuji Ciwu noodles, Dongyang noodles, Lanxi beef noodles, Zhoushan seafood noodles, Taizhou lecture hall noodles, Linhai wheat shrimp noodles, Wuzhen mutton noodles, Nanxun double pepper noodles, Lin'an Changhua sliced ??noodles, Changxing dried noodles, Tongxiang Aneng noodles, Yiwu La ramen, Shengzhou pressed noodles, Jinhua fried beef noodles, Qingjiang Sanxian noodles, Yiwu Buddhist hall noodles, etc. It’s really a bit dizzying.
21 Jiangxi spicy noodles
Jiangxi noodles make people sweat and feel cool. This kind of spicy noodles is added with more than ten kinds of spicy seasonings. Jiangxi noodles, also known as red oil noodles, are fragrant, spicy and bright red in color. The main ingredients include noodles, peppers, soybeans, peanuts, bean sprouts, ginger water, garlic water, sesame seeds, mustard, chopped green onion, sesame paste, soy sauce, lard, monosodium glutamate, salt, stock, etc.
Jiangxi spicy noodle soup and condiments are even more tempting and are a favorite among diners with heavy tastes.
Jiangxi Ganzhou fish noodles, Ganzhou Sanxian noodles, Ji'an Taihe Wuji noodles, Jingdezhen clear soup braised noodles, Pingxiang Yanghuzi rice noodles, Yichun buckwheat noodles, Fuzhou Wanhu oil noodles, Jiujiang egg-wrapped meat noodles, Nanchang Jin Xian hanging gourd, Shangrao Yugan reed seed noodles, black bean noodles, etc. are all famous noodles in Jiangxi.
22 Xiamen, Fujian Satay Noodles
Satay noodles are a traditional snack in Xiamen, Fujian. Satay noodles are a classic snack brought back by overseas Chinese from Southeast Asia. Its main raw materials are sand tea paste and soup stock. The taste is salty and spicy, a little sweet. The essence of satay noodles lies in the soup, which is made from pork bones and chicken, and is added with satay sauce made from dozens of seafood. The soup is bright red in color, sweet and refreshing, rich in flavor, slightly spicy to wake up the stomach, and has endless taste. The basic ingredients are Quanzhou oil noodles, fried tofu slices, sausage, shrimp, mung bean sprouts, leeks, and eggs. According to your own preferences, you can choose to match it with a variety of fresh shrimp, lean meat, pork liver, pork loin, duck tendon, duck blood, large intestine, squid tentacles, dried tofu and other accessories. It tastes delicious!
I didn’t know Fujian had so many special noodles! Fu noodles, Pingnan Yuanyang noodles, Gutian River noodles, Putian noodles, Yuankeng chopsticks noodles, Zhenghe chicken wine noodles, Shunchang soy milk noodles, Xiayang chopsticks noodles, Shaxian noodles, Quanzhou noodles, Quanzhou noodles, Zhaoan noodles, Zhangpu pork liver Noodles, noodles, Angelica duck noodles, hand-caught noodles, Zhangzhou noodles, sour bamboo shoot noodles, Fuqing Gangtou braised noodles.
23 Taiwanese Beef Noodles
Taiwanese beef noodles are a famous delicacy. Its raw materials are very simple, including beef, vegetables, noodles, etc. All over the streets and alleys of Taiwan Province. Beef noodles in Taiwan use yellow beef, which is mainly muscle, tendon, and tendon.
Taiwanese beef noodles were invented by veterans who came to Taiwan because they missed their hometown in mainland China. There are Shanghainese dishes, Cantonese soups and Sichuan dishes.
Cut the beef into medium-sized pieces and blanch it in boiling water. Sauté the onions and ginger in the oil pan, then add seasonings to remove the fishy smell, and simmer for more than two hours. The beef is fragrant and the taste is tender but not rotten. Eat it with handmade noodles, defatted sauerkraut or green vegetables, and have a unique Taiwanese flavor.
People in Taiwan Province also have a special liking for it. Danzi noodles, Jinmen noodles, Yang Wenzhong egg yolk noodles, Huqie noodles, Kaohsiung Chengjia duck noodles, Tainan fried instant noodles, etc. It is a common gourmet noodle dish among Taiwanese people. Of course, instant noodles are indispensable.
24 Hainanese Pickled Noodles
Instant noodles are a traditional Hakka snack, a must-have for breakfast and late-night snacks. Although it comes from Meizhou instant noodles, they are very different. Hainan's instant noodles will add a variety of ingredients, and the sauces will be more unique.
Hainan instant noodles are readily available. As a representative delicacy of Haikou, there are many types of instant noodles stalls on Haikou Old Street. Instant noodles are thin noodles. This kind of thin noodles will not go bad even after being cooked for a long time. The noodles are very smooth when put into the mouth and have a certain elasticity, so they taste better than ordinary noodles. Served with special cooked pork offal, lean meat, beef brisket, chopped green onion, and sesame seeds, a bowl of traditional and authentic Hainanese instant noodles is ready.
In addition, Sanya beef noodles are also very good, and there is more flour. The more famous ones include Lingshui acid powder, Lingshan coarse powder, Hou'an powder, Paul powder, Hainan powder and so on.
25 Guangdong Guangzhou Wonton Noodles
Wonton noodles originated in Guangzhou and flourished in Hong Kong in the 1950s. Wonton noodles are still popular today. Also known as wonton noodles, Xirong and Darong. Swallow each one like a baby's fist, the thin skin wrapping the tender shrimp meat. When you bite into it, the texture is very tender and smooth. The noodles are skillfully made from bamboo noodles using traditional methods. They are transparent in texture, elastic in the mouth, and have a strong egg flavor, giving people an endless aftertaste. The soup is also very particular. It is made from pork bones, dried fish and dried shrimps. Guangzhou people are very particular about eating wonton noodles, and they must follow "three things": when it comes to noodles, they must be silver noodles made of bamboo; secondly, when it comes to wontons, they should start with Panax notoginseng and lean pork, and use egg yolk paste to enhance the meat flavor; A soup, a rich soup made with native fish and pork bones. The wonton noodles are Cantonese rich and exquisite.
Yi noodles, noodles, Puning noodles, shrimp noodles, pork knuckle noodles, noodles, shaved noodles, Shunde fish noodles, Tangnan noodles, fried bean paste noodles, Chaoshan hot and sour noodles, Chaoshan hot dry noodles, Meizhou instant noodles, Beef brisket noodles, oyster sauce noodles, soy sauce beef noodles, etc. Guangdong is indeed a food paradise, and there are all kinds of noodles.
26 Laoyou Noodles in Nanning, Guangxi
Laoyou Noodles are a specialty snack in Nanning City, Guangxi Zhuang Autonomous Region, with a history of hundreds of years. It is said that an old man went to Zhouji Tea House to drink tea every day.
One day, when he didn't go to the teahouse because of a cold, Zhou Ji's boss cooked a bowl of hot noodles, which contained fragrant garlic powder, tempeh, chili, sour bamboo shoots, beef powder, chili, etc. and gave it to the old man. After eating, the old man broke out in a sweat and his symptoms were relieved, hence the name "Old Friend Noodles". Old-fashioned noodles are delicious noodles with sour, spicy, salty and fragrant properties. They have the effect of dispelling wind and cold, rejuvenating the brain, and invigorating the spirit.
There are very few pastas in Guangxi. For example, nun’s plain noodles have more flour. Liuzhou snail noodles, old friend noodles, Guilin rice noodles, rolled rice noodles, etc. They are all common rice noodle delicacies.
27 Yunnan Dongchuan Noodles
Dongchuan noodles are a specialty of Dongchuan District, Kunming City, Yunnan Province, and are an iconic product of China’s National Geography.
Dongchuan is known as the "Hometown of Noodles" in Kunming and Yunnan due to its unique water quality, soil and three-dimensional climate. Due to its unique production process, production environment and water resources, Dongchuan noodles have the advantages of cleanliness, smooth taste, neat appearance, high quality, no pigments and no additives. Dongchuan noodles, made from "Guniu" clear spring water and pure wheat flour, are a famous local delicacy. They have a soft and delicate texture and are not muddy when cooked. It can be made into Yu Sixi noodles, cold black bean noodles, Hong Kong Shun Pearl noodles, crispy noodles and other delicacies.
Other specialties include Yunnan cold noodles, Yunnan whistle noodles, Yunnan Zhajiang noodles, etc. And famous noodle restaurants: Lao Kun Xinyuan Xiang Beef Restaurant, Daguan Street Dashu Beef Noodle House, Hongji Noodle House, Dingji Noodle House, Niuding Noodle House, Daguan Noodle House, Nanhua Noodle House, Linshan Hotel, etc.
28 Guizhou Guiyang Changwang Noodles
The intestines in Guiyang Wangchang noodles refer to fat intestines, and Wangwang refers to blood-rich noodles. They are both foods with a strong taste. With noodles, the three complement each other. The auxiliary ingredients include pork belly, Sichuan peppercorns, Sanrai, star anise, crispy cakes, etc. It is famous for its "three unique" colors, aroma and taste. It has the unique taste of tender blood, crispy noodles, spicy taste and fresh soup, as well as the characteristics of red but not spicy, oily but not greasy, crisp but not raw. The noodles inside are egg-based noodles, which are not very resistant to cooking, but they also taste very tough. Everyone can choose the dishes according to their favorite taste, which is a major feature.
Guiyang pig knuckle noodles, shredded chicken tofu noodles, Liupanshui buckwheat noodles, mud tofu noodles, Xingyi barbecued pork noodles, Kaili sour soup noodles, Tongren mung bean noodles, Panxian chicken fir oil burning noodles, Bijie crisp whistle burning noodles Noodles, pickled cabbage noodles, Bijie Sanxian noodles, etc. It is also a local flavor noodle unique to Guizhou.
29Beijing Zhajiang Noodles
Zhajiang noodles are the favorite food of old Beijingers. The sauce is fragrant, salty and sweet, and it is also very popular around the world. It is made of fried noodles, vegetables and noodles
Ingredients: noodles, pork (fat and lean), onions, ginger, garlic cloves, dried tofu, bean paste, salt, sugar, light soy sauce, dark soy sauce , cooking wine, water.
Few people may have heard of Beijing’s yellow fungus noodles, sesame sauce, stinky tofu, rotten meat, and salty soup.
30 Tianjin Yellow Soup Ramen
Although they are both ramen, they are different from Lanzhou Beef Noodles. The main features are yellow soup, rich curry flavor, delicious rotten meat, fresh mustard shreds, green garnish with coriander and leeks, and secret chili oil, which is very tempting.
As soon as you take the ramen in your mouth, the soup is filled with the flavor of curry, accompanied by the aroma of dozens of spices, which makes you have endless aftertaste. Once they're addicted, the noodles are al dente. It is said that the yellow soup needs to be simmered for several hours, and with the addition of yellow curry, a pot of fragrant yellow soup is ready.
Tianjin also has several kinds of noodles that are also very unique. Fresh braised noodles, fried noodles, dried noodles in soup, beef offal noodles, etc.
31 Shanghai Yangchun Noodles
It is a smooth noodle without any toppings, commonly known as "clear soup smooth noodles" and is one of the most popular pastries in Shanghai. Later, because businessmen felt that "Qing" and "Guang" were unlucky, they took the name of Yangchun and the ancient music "Yangchun Baixue" and changed its name to "Yangchun Noodles". The soup of Shanghai Yangchun noodles is exquisite, sprinkled with chopped green onions, clean and clear, and the bowl of noodles is clean and appetizing. The noodle soup is very fresh, but no MSG or chicken essence is used. It must be soup made from big bones.
Other famous noodles in Shanghai, such as shredded pork noodles with cabbage, yellow croaker noodles, spicy pork noodles, fried fish noodles, shrimp waist noodles, etc. It is also characterized by its delicious taste.
32 Chongqing Noodles
It is one of the four major characteristics of Chongqing and the simplest kind of noodles in Chongqing.
Chongqing has a variety of small noodles, which can be customized according to your own taste, such as 'dried noodles' (mixed noodles), 'yellow noodles' (slightly hard), and 'green noodles' (multiple vegetables) , 'Spicy Noodles' (chili oily) and so on. Sauce is the soul of Chongqing noodles. The taste of a bowl of noodles depends on the seasoning. Adjust the seasoning in advance and add the cooked noodles. The noodles are smooth, the soup is fragrant and the flavor is rich. Ingredients: soy sauce, chili, pepper noodles, noodles, meat, vegetables, peas, peanuts, fried eggs, chopped green onions, coriander, vegetables, lard, etc.
Assorted bean noodles, vegetable noodles, spicy shell noodles, roasted white noodles, duck intestine noodles, etc. It’s also very Chongqing-style.
33 Hong Kong Cart Noodles
Cart noodles began to appear in the 1950s, when the economic income of Hong Kong people was not high. Some mainlanders who go to Hong Kong have difficulty finding jobs and make a living by running food stalls. The wooden carts selling Ziche noodles are equipped with a metal "cooking box" filled with soup, noodles and toppings for people in the city to choose from. Generally, a dozen yuan can meet their needs.
The pace of life in Hong Kong is very fast, and many Hong Kong people like to eat noodles just to save time. Not only tea restaurants, but also some people often cook it at home, and sometimes prepare some noodles.
Beef brisket noodles, wonton noodles, shrimp noodles, fried noodles, fried noodles, pork noodles, offal noodles, etc. It is also deeply loved by Hong Kong people.
34 Macau Handmade Bamboo Noodles
To raise bamboo noodles, the master sits on a thick bamboo pole and presses it repeatedly for about 2 hours to make the dough extremely tough, and then adds Whole eggs. The noodles are as thin as silver threads but elastic, and the eggs are fragrant and sticky in the mouth. The traditional way to eat it is to boil dry noodles, sprinkle with shrimp eggs and seasonings, and drizzle with a bowl of thick and fragrant shrimp soup. It is absolutely a perfect match. Shrimp can be eaten alone, or made into noodle soup and mixed into noodles.
Although there are not many types of Macau noodles, they are all carefully made. Liu Ji porridge noodles, shrimp noodles, shrimp wonton noodles, etc. They are all delicious food that makes people reluctant to give up.