Top ten noodles: including Lanzhou beef noodles, Wuhan hot dry noodles, Beijing fried noodles, Shanxi sliced ??noodles, Sichuan Dandan noodles, Jilin Yanji cold noodles, Henan braised noodles, Hangzhou Pian'erchuan, Kunshan Aozao Noodles and Zhenjiang pot noodles.
Wuhan Hot-Dry Noodles
Hot-dry noodles are Wuhan’s specialty snacks. Together with Shanxi Sliced ??Noodles, Guangdong and Guangxi Yifu Noodles, Sichuan Dandan Noodles and Zhengzhou Braised Noodles, they are also known as the five famous noodles in China. It is a unique breakfast snack in Wuhan. The noodles are slender and strong, yellow in color, oily and delicious. Mix it with sesame oil, sesame paste, five-spice pickles and other ingredients to make it more distinctive. Hot dry noodles are different from both cold noodles and soup noodles. The noodles are cooked in advance, super-cooled and oiled, and then topped with a sauce made of sesame paste, sesame oil, balsamic vinegar, chili oil and other seasonings, which adds to the flavor. A variety of flavors, the noodles are smooth and chewy when eaten, and the sauce is rich and delicious, which will greatly increase your appetite.
Lanzhou Beef Noodles
Lanzhou Beef Noodles, also known as Lanzhou Clear Soup Beef Noodles, is a snack in Lanzhou, Gansu Province. The legend originated in the Tang Dynasty, but it cannot be verified due to its long history. According to historical records, Lanzhou beef noodles began during the Jiaqing period of the Qing Dynasty. Ma Liuqi of the Dongxiang ethnic group learned it from Chen Weijing, a native of Qinghua, Huaiqing Prefecture, Henan Province and brought it to Lanzhou. The standards of Lanzhou beef noodles are unified with "one clear (soup), two white (radish), three red (spicy), four green (cilantro and garlic sprouts), and five yellow (noodles with bright yellow color)". It has the unique flavor of "the soup is clear, the meat is fragrant, and the noodles are fine" and "one clear, two white, three red, four green and five yellow", one clear (clear soup), two white (radish white), three red ( Chili oil red), four greens (green coriander, garlic sprouts), and five yellows (noodles yellow and bright) have won praise from customers at home and around the world. It was rated as one of the three major Chinese fast food by the China Cuisine Association and won the reputation of "China's No. 1 Noodle".
There are many varieties of beef noodles in Lanzhou. In terms of the thickness of the noodles, they are divided into big width (two fingers wide), Erkuan (one finger wide), leek leaf (the width of a leek leaf), and second thin. (about four millimeters in diameter), three-thin (about three millimeters in diameter), thin (the thickness of a pencil lead), capillary (the thickness of a thin iron wire), etc. There are large and small bowls in terms of weight. The emphasis is on "one clear, two white, three green, four red, and five yellow". The clear one is Tangqing (clear soup stewed with beef bones), the white one is white radish slices, the green one is coriander and garlic sprouts, and the red one is It's chili oil, and the yellow color is the noodles.
Beijing Zhajiang Noodles
Popular in Beijing and other places, it is made of noodles mixed with vegetables and fried sauce. Cut or cook cucumbers, Chinese toon, bean sprouts, green beans, and soybeans and make them into dishes for later use. Then make the fried sauce, stir-fry the diced meat, onion, ginger, etc. in oil, then add the soybean sauce or sweet noodle sauce and fry to make the fried sauce. After the noodles are cooked, take them out, drain the water, pour them with fried sauce, and mix them with the vegetable code to make fried noodles (Guotie). There are also noodles that are taken out, soaked in cold water, drained, and then added with fried sauce and vegetables, which is called "cooled noodles".