The Ten Most Famous Bowls of Noodles in China
When I get hungry quickly in winter, I especially want to eat foods rich in carbohydrates, such as a bowl of fragrant noodles!
Speaking of noodles, China has a vast land and rich resources, and there are thousands of ways to make noodles. The most famous of them are probably the 10 bowls of noodles below!
1. Old Beijing Zhajiang Noodles
Old Beijing Zhajiang Noodles are the most prominent character in cold noodles! Zhajangmyeon is not just as simple as cooking noodles. It is composed of vegetables, fried sauce, and noodles. It pays attention to both the fried sauce and the noodles.
2. Wuhan hot-dry noodles
Alkaline water, sesame sauce, fried soybeans or diced mustard or dried radish constitute the most basic elements of hot-dry noodles. Fresh and spicy, smooth and chewy, the status of hot dry noodles in Hubei's culinary world is probably only comparable to that of pork ribs and lotus root soup. One bowl of it goes into your stomach, and the hot and spicy flavor is so refreshing!
3. Sichuan Dandan Noodles
Dandan noodles are a famous snack that is very common among Sichuan folk and has a special flavor. The finished product is bright red in color, crispy in winter vegetables, rich in sesame sauce, and has a prominent spicy and sour taste. It is fresh but not greasy, spicy but not dry. It can be called the best in Sichuan style pasta.
According to legend, in the early days, dandan noodles were carried on shoulders and sold along the street, so the term "dandan noodles" came into being.
4. Yanbian Cold Noodles
Quickly elastic buckwheat noodles, spicy and fragrant kimchi, and two pieces of tendon meat mixed with beef tendon that become more and more fragrant with chewing, served with clear Sweet raw pear slices or apple slices... In summer, a mouthful of cold noodles will be so refreshing!
In winter, sitting on the warm fire bed and eating cold noodles, the feeling of ice and fire is so refreshing!
5. Shanxi Sliced ??Noodles
Shanxi is known as the hometown of pasta, and the most famous one is undoubtedly its Sliced ??Noodles!
Knife noodles are all cut with a knife, hence the name. The noodle leaves cut out with a knife are medium-thick and have thin edges. It has sharp edges and looks like a willow leaf; it is smooth on the outside and has tendons on the inside, soft but not sticky. The more you chew, the more delicious it becomes. Great!
6. Suzhou Three Shrimp Noodles
The so-called "three shrimps" are shrimp roe, shrimp brains and shrimp meat. The shrimps are tender, the shrimp brains are fragrant, and the shrimps are fresh. Served with thin noodles and special soup stock, it has the aftertaste of Confucius' "Three Days in a Liang". When a fresh three-prawn noodles were served, I couldn't help but marvel at the exquisiteness of the seasonal Su-style noodles.
Three shrimp noodles must be eaten mixed. Stir the noodles evenly first, then pour in the toppings and mix. The technique is also very particular.
7. Xi'an Biangbiang Noodles
One of the eight strange things in Shaanxi, the noodles are like belts. The noodles mentioned here are biangbiang noodles, which are very wide and chewy. Biangbiang is an onomatopoeia. It makes a biangbiang sound when rolling, pulling, cooking, mixing and eating noodles on the board, hence the name.
This word "biang" really requires level 10 Chinese proficiency to write it!
However, although the name is difficult to write, the noodles are delicious! Especially when you heat a tablespoon of oil and pour it on the chili peppers and noodles, you will hear a "squeak", a cloud of smoke rising, and all kinds of aromas will hit your nostrils! One piece is a big mouthful, wide and tough noodles, tingling and fragrant, filling your mouth with aroma!
8. Lanzhou Beef Noodles
"The soup is as rich as gold and clear to the end." This is the evaluation of Lanzhou Beef Noodles by the famous gourmet Tang Lusun.
We often see noodle restaurants with "Lanzhou Beef Ramen" signs, but Lanzhou people say: There really is no "Lanzhou Ramen" in Lanzhou, only "Beef Noodles"!
Lanzhou beef noodles have the characteristics of "one clear, two white, three red, four green and five yellow", that is, the broth is clear and fragrant, the radish is white and sweet, the oil-splashed pepper is red, and the coriander and garlic sprouts are bright green. , the noodles are yellow and chewy. Noodles are divided into nine types according to their thickness: thin, thin, two-thin, three-thin, leek leaf, thin wide, large wide, buckwheat ribs and two pillars, which can meet the preferences of different people.
9. Cantonese-style Bamboo Noodles
Different from the previous nine bowls of noodles with place names, this one is replaced by the Cantonese style.
Why is it called Bamboo Sheng Noodles? Because it is pressed out with a big bamboo pole, and the whole egg is mixed with the noodles, the bamboo noodles taste very chewy.
Especially when a few large wontons and some chives are added inside, the satisfaction is instantly overwhelming. Moreover, the Cantonese-style noodles and the sweet soup really moisturize the heart!
10. Xinjiang La Tiaozi
La Tiaozi is actually the common name for Xinjiang noodles. It is made directly by hand without rolling or pressing. Its history should be that it is a special delicacy that combines mainland noodles and Xinjiang side dishes with the desert caravans traveling from south to north.
The sliver noodles are particularly tough, which may be related to the high-quality wheat produced in the Western Regions. Even more distinctive than the noodles are the side dishes, which can be described as diverse and exciting!
The side dishes cover almost all the vegetables that can be seen in the market, including cabbage, leeks, peppers, eggplants, beans, mushrooms, celery, garlic moss... and are accompanied by stir-fried beef and mutton. Some chefs have also introduced new products, such as asafoetida, large plate chicken, tofu and other noodles series.
Of these 10 bowls of noodles, little M has only eaten 5 types