The list of the best noodles in China

Noodles were first made and invented in China, and are deeply loved by people all over the country and the world. The making method of noodles is very simple, but the making method is different, so the taste is different. Share a detailed list of noodles below.

Pasta is one of the staple foods in China and is eaten everywhere. But noodles are the most common. As a foodie, I gave a name to the special noodles all over the country, carefully screened ten kinds and summarized the reasons for recommendation. The arrangement is as follows:

1, Lanzhou Beef Lamian Noodles Lanzhou Beef Noodles, also known as Lanzhou broth beef noodles, is one of the "Top Ten Noodles in China" and is local snacks in Lanzhou, Gansu. Now Lanzhou Lamian Noodles has gone abroad, and almost all parts of the world have the shadow of Lanzhou Lamian Noodles, which is deeply loved by foreigners, showing its great influence.

Historical origin:

Legend has it that Lanzhou beef noodles originated in the Tang Dynasty. At present, there are historical records that Lanzhou beef noodles began in Jiaqing period of Qing Dynasty, and its founder was Chen Weijing. After inheritance and improvement, the standard of Lanzhou beef noodles is unified as "Yiqing (soup), Erbai (radish), Sanhong (pepper), Siqing (coriander and garlic seedlings) and Huang Wu (noodles with Huang Liang)".

Recommended reason:

Lamian Noodles is the thinnest and longest noodle in China and the thinnest and longest noodle in the world. It has long been rated as one of the three Chinese fast foods by China Cuisine Association, and has the reputation of "the first side of China".

2. Daoxiao Noodles, Daoxiao Noodles, Shanxi, is a daily favorite pasta of Shanxi people, and is famous at home and abroad for its unique flavor. Daoxiao Noodles got its name because it was all cut with a knife. The leaves cut with a knife are thick in the middle and thin in the edge; The entrance is slippery with inner ribs, which are soft but not sticky, and the more you chew, the more fragrant it is. Daoxiao Noodles also has a variety of seasonings, such as tomato sauce, meat fried sauce, mutton soup, Flammulina velutipes, egg marinade, etc., which are deeply loved by pasta lovers.

Among all the Daoxiao Noodles in Shanxi, the most famous one is Datong Daoxiao Noodles, which can be described as "Wang Zhongwang pasta".

Historical origin:

Daoxiao Noodles/KLOC-originated in Taiyuan, Shanxi Province in the 0/2nd century, which is soft, smooth and easy to digest. By the Kangxi period of Qing Dynasty, a branch of Daoxiao Noodles had developed into a highly cultural official private kitchen and an intangible cultural heritage.

Recommended reason:

Daoxiao Noodles, together with Zhajiang Noodles in Beijing, Lady Mian in Shandong, Regan Noodles in Wuhan and Dandan Noodles in Sichuan, is known as the five famous pasta products and enjoys a high reputation.

3. Slag river surface, slag river surface, Beijing is the favorite of old Beijingers in summer. Fried dried yellow sauce, 8 dishes, mixed in water noodles, tastes really good.

Historical origin:

Zhajiang Noodles in old Beijing, a traditional pasta in China, consists of vegetables and Zhajiang Noodles. Popular in Beijing, Hebei, Tianjin and other places. Legend has it that when Eight-Nation Alliance went to Beijing and the Western Empress Dowager escaped from Xi 'an, she preferred to eat noodles with slag sauce. Later, Li, the general manager, took the slag river surface to Beijing and entered the palace to make the slag river surface. Later, the imperial court spread to the people, and the slag river took root and blossomed in Beijing.

Recommended reason:

In Beijing, the noodles with dregs are a magical existence, not that they are expensive to sell, nor that they look exquisite, but that after eating noodles, you want to lick the bowl. Now Zhajiang noodles have become the representative of local food culture in Beijing.

4. Huimian Noodles and Henan have a long history, and Huimian Noodles is one of the three major snacks in Henan. Authentic Henan Hui noodles are traditional snacks in Henan province. It comes with meat and bone soup, and then some vegetables. Soup, noodles, meat and vegetables are all delicious. Huimian Noodles can be divided into mutton Huimian Noodles, beef Huimian Noodles, Sanxian Huimian Noodles, Wuxian Huimian Noodles and so on according to different ingredients. Huimian is a kind of pasta similar to lasagna, which is made of high-quality and high-gluten flour, supplemented by broth and various side dishes. This soup has good gluten and high nutrition.

Historical origin:

There are many cultural allusions about Huimian Noodles, Henan Province, such as the theory of the fall of Emperor Taizong, the theory of Henan cooking by Beijing officials, and the theory of improving the traditional pasta of Shanxi Hui people. However, the reality is very skinny. Some scholars pointed out that since 1956 established the first Huimi noodle restaurant in Zhengzhou, the provincial capital, Huimi noodle has been officially recognized as a single variety and brand, and it has only been nearly 60 years now.

Recommended reason:

Huimian, one of the "Top Ten Noodles in China", is a traditional snack with meat, vegetables, soup and rice. Because of its delicious taste and economical benefits, it is famous in the Central Plains and spread all over the country.

5. Wuhan Regan Noodles Wuhan Regan Noodles enjoys the same reputation as Dandan Noodles and Zhengzhou in Sichuan, and is a special snack in Wuhan. Noodles have slender roots, strong muscles, butter color and delicious taste. Mixed with sesame oil, sesame paste, spiced pickles and other ingredients, it is more distinctive. Regan Noodles is different from cold noodles and noodle soup.

Noodles are cooked in advance, supercooled, oiled, and sprinkled with sauces made of sesame sauce, sesame oil, balsamic vinegar, Chili oil, etc., which adds a variety of flavors. When eating, the noodles are smooth and chewy, and the sauce is delicious, which greatly increases people's appetite.

Historical origin:

Regan Noodles originated in the early 1930s. Cai, who sells noodle soup in Hankou Street, pioneered it and later improved it. At that time, it was called "noodles with sesame sauce", and it was not until 1950 that it was officially called "Regan Noodles".

Recommended reason:

When it comes to Wuhan, many people will naturally associate it with various cuisines, such as Zhou Heiya, Wuchang fish, bean skin and noodle nests ... If you really want to choose one that can represent Wuhan's cuisines, I'm afraid it's Regan Noodles. At the first noodle culture festival in China, Regan Noodles was listed as one of the top ten noodles in China. Although the ranking is controversial, no one who has eaten it can deny that Regan Noodles is delicious.

6. Dandan Noodles, Dandan Noodles and Sichuan are famous traditional local cuisines in Chengdu and Zigong, Sichuan. It is said that it originated from porters carrying goods and selling noodles in the street, hence the name. This dish is widely circulated in Sichuan and is often used as a banquet snack.

Dandan Noodles mainly rolls flour into noodles, then cooks them, and then scoops up the fried minced meat. Made into thin strips at the back, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. Today, Dandan Noodles has spread all over the country. Although the practice is slightly different, it has become a home-cooked gourmet snack.

Historical origin:

According to legend, in Zigong, Sichuan in the late Qing Dynasty, there was a street vendor named Chen Baobao, who carried the burden to sell noodles. He goes out early and comes back late every day, while walking around the streets, knocking on the bangzi in his hand and peddling. At that time, people called the noodles he sold "Dandan Noodles".

Recommended reason:

Dandan Noodles is a famous snack deeply loved by Sichuan people, with a unique flavor, and it can be called a leader in Sichuan-style pasta. In 20 13, Dandan Noodles was rated as one of the top ten famous faces in China.

7. Shaanxi noodles with minced meat Noodles with minced meat are traditional pasta and famous Xifu snacks in northwest China, and Baoji Qishan noodles with minced meat are the most authentic. Popular in Guanzhong Plain of Shaanxi and Longdong of Gansu. There are side dishes such as tofu and eggs. And the method is simple.

Saozi means diced meat. For Shaanxi people, the color matching of minced meat noodles is particularly important. Yellow egg skin, black fungus, red carrot, green garlic sprout, white tofu, etc. Beautiful and delicious.

Historical origin:

Minced meat noodles developed and changed on the basis of "longevity noodles" in Tang Dynasty. Nowadays, minced meat noodles are a light meal for entertaining guests in Qishan and Guanzhong areas. When the new wife comes to the door, the children celebrate their birthdays, and the old people celebrate their birthdays, they usually serve minced meat noodles.

Recommended reason:

In the list of "Top Ten Noodles in China" held by catering industry in China, Shaanxi Province, which has hundreds of ways to eat, was not selected in the list of "Top Ten Noodles". Many netizens were stunned by this result. I mainly recommend the noodles with minced meat from Bian Xiao, Dali, although there is more than one kind of delicious noodles in Shaanxi.

8. Anhui Beef Noodle Beef Noodle has a long history. They originated from Han snacks in Anhui and Xinye, Henan. They are not only economical but also delicious. The main ingredients are beef, butter, noodles and various ingredients. It is famous for its refreshing, chewy, spicy and fragrant taste.

Beef noodles have the characteristics of soft dough, smooth taste, rotten beef, spicy oil red, green vegetables, harmonious soup taste, fragrant smell and attractive appetite. The taste of one clear, two white, three red, four green, five fragrant and six spicy is accepted and loved by the public, and it is gradually popular all over the country.

Historical origin:

There are three legends about the origin of beef noodles, one is "soldiers cut cakes", the other is "sliced noodles with a big board knife" and the third is "Zhang Fei fell on the noodles". Among them, Anhui Taihe is authentic, which first began in the Guangxu period of the Qing Dynasty. The board was originally from local snacks, and its popularity was not too high. However, with the reform and opening up, local people went out to work and took them out of the province, which gradually became popular throughout the country. It can be seen from the development of Anhui beef noodles that any snack can only take root and flourish if it is constantly improved on the basis of adapting to the tastes of local diners.

Recommended reason:

Nowadays, beef noodles have different styles with different regions, but they are all the same. The reason is that the stew ingredients on noodles have been tested for more than a hundred years, and the flavor is reasonable and delicious. Now, there are many noodle restaurants all over the country, large and small. No matter spring, summer, autumn and winter, diners are like clouds, and people from all walks of life are never tired of eating, forming a unique food culture.

9. Zhenjiang Pot Cover Noodles, one of the top ten famous noodles in China, also known as Zhenjiang Daoxiao Noodles, has the reputation of "the first noodle in the south of the Yangtze River" and is a local traditional food in Zhenjiang City, Jiangsu Province. The practice is generally to knead the flour into thin slices, then cut it with a knife, cook it in a covered pot, and pick it up and put it in a seasoned bowl. It is characterized by Xian Yi with moderate hardness and good elasticity, which is suitable for all ages.

Historical origin:

The practice of pot cover noodles originated in the Qing Dynasty. It is said that when Qianlong went down to the south of the Yangtze River, he went to Zhenjiang to visit Zhang Sao's noodle restaurant. Sister-in-law Zhang made a mistake when she was busy. She mistook the small pot cover on the soup pot for the big pot cover and put it in the noodle pot. As a result, I didn't expect the cooked noodles to be quite delicious. Grandpa Ganlong was full of praise after eating them.

Recommended reason:

Noodles made by dancing. The noodles used for pot cover noodles are "jumping noodles". The so-called "jumping noodles" means that the dough is placed on the chopping board, and the operator sits at one end of the bamboo pole and the other end is fixed on the chopping board. It jumped up and down, like dancing and acrobatics, and was repeatedly kneaded into thin dough and cut into noodles with a knife.

10, Yangchun Noodle Yangchun Noodle is a kind of Su-style noodle soup, also called smooth noodles, clear soup noodles or clear soup noodles. The soup is fresh, light and refreshing.

Historical origin:

When it comes to Yangchun noodles, you have to involve Ganlong. According to legend, Qianlong made a southern tour and ate at a noodle stall in Huai 'an City. He saw a bowl of noodles at the second end of the booth, which was refreshing, and the faint sauce noodle soup was crystal clear. There are large and small golden oil flowers and emerald garlic foam floating on the soup, and the fragrance is fragrant.

After eating two bowls, Gan Long remembered to ask the name of this noodle, but Xiao Er said that there was no name yet. Gan Long pondered for a moment and said, "Huai 'an is an important place for grain transportation and has made great contributions to the national treasury. It's spring in March, so let's call it' Yangchun noodles'. "

Recommended reason:

Yangchun noodle is a unique local snacks in the south of the Yangtze River. The famous ones are Shanghai Yangchun noodle, Gaoyou soy sauce noodle and Yangzhou Yangchun noodle. Bian Xiao first heard that Yangchun noodles were still in literary works, but it was a pity that he had never eaten them. Let's put it on today's list.

In addition to the above 10 noodles, there are many delicious pasta that cannot be listed one by one, such as: Jilin Yanji cold noodles, Shandong Yifu noodles, Guangdong Zhu Sheng noodles, Kunshan Ozao noodles, Chongqing Xiao noodles and so on.

There are also some unique local noodles with chopped green onion, noodles, fried noodles, cold noodles, burning noodles, noodles, noodles and noodles.

Whether noodles are delicious or not has different standards in the eyes of every foodie. Maybe I have never seen your favorite noodles, let alone eaten them, so this article is just for fun.