The country's most famous " ten bowls of noodles ", as a foodie you have eaten?

Southerners staple rice, but there are some who like to eat noodles. Northern people like to eat pasta, in addition to steamed bread rolls, noodles are loved by the people of the country, because there are a variety of different categories of taste, can be said to be the most widely welcomed food. The country's most famous "ten bowls of noodles", as a foodie you have eaten?

1. Henan chow mein

Henan chow mein, one of the "Ten Great Noodles of China", one of the three major snacks in Henan. It is a kind of meat, vegetarian, soup, rice gathering and have the traditional flavor snack, soup, noodles, high nutrition, to taste delicious, affordable, well-known in the Central Plains, throughout the country.

The braised noodles are made from high-quality high-gluten flour, supplemented by soup and a variety of side dishes, a kind of noodle dish similar to lasagna. The soup is made from the finest tender mutton and mutton bones (split open to reveal the marrow in the middle), which are boiled together for more than five hours, first over a high fire and then over a low fire, with seven or eight flavors of traditional Chinese medicine, so that the oil from the bones is simmered out for the best, and the soup comes out white and bright, like cow's milk, which is why it is also called "White Soup". Supplementary ingredients to shredded seaweed, thousand shredded noodles, vermicelli, cilantro, quail eggs, etc., and then outside the table with cilantro, chili oil, sugar, garlic, chili pepper and other small dishes of soup, divided into two kinds of noodles and noodles in soup.

2, Lanzhou beef ramen

In Lanzhou, people call beef ramen "cow bowl", pay attention to a clear (broth), two white (radish), three green (cilantro, green onion), four red (oil splash red chili), five yellow (noodles bright yellow), five characteristics of this bowl of ramen can be called authentic Lanzhou beef ramen.

3. Wuhan Hot Noodles

Hot Noodles is a Wuhan specialty snack, and Shanxi knife-shaved noodles, the two wide Yifu noodles, Sichuan Wuhan Hot Noodles danmian noodles, Zhengzhou chow mein and known as China's five famous noodles, Wuhan is quite a characteristic of the morning snack. The noodles are thin and sinewy, yellow and oily in color, and delicious in taste. Mixed with sesame oil, sesame sauce, five-spice pickles and other ingredients, it is even more unique. Hot noodles are different from cold noodles, but also different from soup noodles, noodles cooked beforehand, over the cold and oil process, and then drizzled with sesame paste, sesame oil, balsamic vinegar, chili oil and other seasonings made of sauce, adding a variety of flavors, eat noodles smooth and sinewy, sauce is rich and tasty, so that people's appetites increased.

4. Old Beijing Fried Noodles

The essence of the authentic Old Beijing Fried Noodles is in the frying sauce, first of all, the yellow sauce must be good, and secondly, the fire and ingredients should be well mastered when frying the sauce, the fire must be even, and the ratio of the frying sauce must be appropriate, so that the sauce will be fragrant, and the fried sauce is very popular among the common people due to the fast practice and the low cost of the sickle.

5, Kunshan Aozao noodles

To Gusu Kunshan Tour Yufeng Mountain, people always go to the "Aozao Hall" taste a bowl of "Aozao noodles". Ao Zao noodles to red oil popping fish noodles and white soup marinated duck noodles are the most famous. The red oil fish noodle, thin white noodles, soup color sauce red; white soup marinated duck noodles, white noodles, white soup, original color and original flavor.

6. Zhenjiang Pot Noodles

Zhenjiang Pot Noodles originated in 1751 AD, Aixinjueluo Hongli first went down to the south of the Yangtze River, in Xijindu wearing civilian clothes on the shore, with an entourage of people came to a noodle store, iterative urge to eat noodles. The owner is a couple, it happened to open late that day, the man was anxious to "jump noodles", cut noodles, the woman was busy underneath, boil juice, do toppings. In the midst of the chaos, Mrs. Zhang threw the lid of the small pot into the big noodle pot. Who knows the noodles out, hungry Qianlong ate, straight said "good taste, good taste", to the kitchen to see how the noodles are made; but see the small pot cover floating in a big pot of noodle soup, suddenly realized, said: the pot cover of the taste of good ah!

Noodle pot inside the cooking pot cover (noodle pot big, pot cover small), it is said that in the past, Zhenjiang people do not use the pot cover below, a small noodle store Zhang's sister-in-law in order to let the noodles cooked quickly, inadvertently covered the pot cover, mistakenly put the soup can cover into the noodle pot, but played an unexpected effect. Later, this method was adopted. When the noodles into the pot of boiling water, and then a small pot cover on the noodle soup, can achieve the following benefits: First, the raw noodles into the portion by portion, cooked, not bonded, not scattered, the specifications are accurate; Second, the noodle soup boiling, easy to remove the foam, to keep the soup surface is not muddy; Third, the noodles are easy to cook through, not raw and not rotten. Local traditional custom, customers to eat noodles store, more than with a variety of meat and vegetable dishes, such as: pork tenderloin, pork liver, beef, eggs, fresh bamboo shoots, peppers, rhizoma rhizoma, small vegetables, etc., into the noodle pot after scalding, mixed with the noodles and eat. Some restaurants prepare "Qingtou" for the convenience of their customers. The so-called "qingtou" is a noodle marinade made of various vegetables, which is divided into two kinds: raw and cooked. Raw garlic flowers, garlic paste, bleached vegetables (spring pickled green vegetables); cooked small bok choy, chuanxiong, green peppers (will be selected and washed, blanched in boiling water, cut into julienne strips or segments). In short, with the seasonal changes in the choice of different vegetables, made of green head. Due to a variety of meat and vegetable flavor dissolved in the noodle soup, so that the taste of the noodle is more delicious, popular with diners. No wonder Emperor Qianlong went down to the south, in Zhenjiang to taste this noodle, for its delicious and praise. [3]

During the late Qing Dynasty, Zhenjiang literati Zhou Boyi said in his book "Yangzhou Dreams": "I cherish the cost of sitting in the early teachings of the teahouse, dozens of preserves to make the parson to buy a good soy sauce, vinegar and sesame oil to the noodles under the 'dry mix', saying that the love of the jie." The so-called "dry mix", that is, under the special method: the first noodles cooked in the noodle pot, and then the noodles with a bamboo ladle will pick the noodles to the water over the soup, with a bamboo ladle vigorously shaken dry, poured into a bowl mixed with sesame oil, soy sauce, shrimp, garlic and other condiments, eaten in the mouth is tough, refreshing, fresh flavor. This kind of noodle, summer is quite popular, can be eaten alone, can also eat congee with food, and as a small dish.

When we read the "Ballad of the Three Monsters" and taste the "Three Monsters of Zhenjiang", we will realize the charm of the "Three Monsters" more.

The noodles used in the pot noodle are "jumping noodles". The so-called "jumping noodles", that is, and kneaded into the surface on the board, by the operator sitting on one end of the bamboo bar, the other end is fixed on the board, both up and down upside down jumping, like a dance, like acrobatics, and repeatedly extruded into a thin crust, with a knife to cut into noodles, this kind of noodle pores, marinade is easy to taste, chewy in the mouth, unique flavor. The base of the pot noodle is also very careful, the secret soy sauce sauce plus more than ten kinds of spices, the flavor is very fresh.

7, Hangzhou slice of Sichuan

Slice of Sichuan is a famous soup noodles in Hangzhou, the noodle topping is mainly composed of snowy vegetables, bamboo shoots, shredded lean pork, fresh and tasty. It has a history of more than a hundred years and was first created by Hangzhou's old store Kuiyuan Hall, characterized by the freshness of snowy vegetables and sliced bamboo shoots, which makes it intriguing for customers to eat. Piece of Sichuan's price is moderate, is one of Hangzhou people's favorite as usual snacks.

8, Sichuan dan dan noodles

DAN DAN MEN was first sold by vendors with a stretcher along the street to sell the noodles, so do not take the noodle soup, but mixed with minced pork, green onions, peanuts, etc. to eat, be sure to add sprouts to refresh the flavor of the red oil.

9. Shanxi knife-shaved noodles

Popular in the north. The process of operation: the flour and the dough into a lump, the left hand held up the dough, the right hand to take the arc of the knife, the face of a piece of a piece of cut into the pot of boiling water, after cooking, fish out, add bashfulness, seasoning to eat, to the Shanxi knife-shaved noodles are the most famous. Shanxi knife-shaved noodles are famous for its unique flavor. Knife-shaved noodles are shaved with a knife, hence the name. Knife-sharpened noodles are thick and thin on the side. The edges are clear, like a willow leaf; entrance outside the smooth internal tendon, soft and not sticky, the more you chew the more fragrant, by the people who like to eat noodles welcome.

10, Shanghai Yangchun noodles

A mention of Yangchun Baixue, you think of the mountains and rivers meet the soulmate, and I can only think of Snow White and Yangchun noodles. In fact, Yangchun noodles are noodles without any condiments, that is, noodles in clear soup.

Other than that, there are these kinds of noodles!

Additional:

1. Shaanxi oil splashed noodles

Hand-rolled thick and wide noodles, cooked in boiling water, with chopped green onions, shredded meat, pepper, salt and other ingredients, and then sprinkled with a layer of thick chili pepper, boiling frying pan scooped out almost a spoonful of peanut oil, poured violently splashed in the chili pepper and noodles. The noodles are scalded by the oil, and the skin is burnt, and the food is spicy, crispy, and tender at the same time.

2. Guangdong Bamboo Noodles

Bamboo Noodles is a local cuisine in Guangdong Province, bamboo noodles are rolled in the traditional way, and the noodles are pressed with a bamboo pole, a type of noodle, and wonton wrappers. Noodles are sinewy and springy, and they are an old traditional noodle dish.

3. Chongqing small noodles

The soul of Chongqing small noodles is in fact the oil spices, which is the secret of each family, the proportion of all the master in the spoon. After the noodles boil over cold break white, wrapped in red oil sliding down the throat, full of hot and spicy.

4. Shaanxi biang biang noodles

biang biang noodles have been passed down for thousands of years, and have long been famous. Noodle "tendon, light, fragrant", with a wok fried meat or meat and spicy, bamboo shoots, vegetables and melon, etc. and noodles *** with stir-fry, is the color, aroma, taste, shape all the characteristics of snacks, is very authentic Qin flavor.

5. Jilin Yanji cold noodles

The traditional food of the Korean people, buckwheat noodles or wheat noodles (also used cornmeal, sorghum rice noodles, elm bark noodles) Korean people have the fourth day of the first month of the noon, or the birthday of the tradition of eating cold noodles. The buckwheat noodles are covered with beef, apples, and kimchi, and a spoonful of cold, sweet and sour soup is scooped from a vat before serving, filling a bowl full of coolness. This is the impression that Yanji cold noodles leave on many people, and it seems that only the cold noodles made in this way are the most authentic. Cold noodles is concerned about the soup clear - beef broth must be skimmed off the floating oil; cool - both soup and noodles, should be cold after eating. Only in this way, can the summer heat are thrown to the "noodle store" outside.

6. Sichuan Dan Dan noodles

The famous Chengdu snack. Flour rolled into noodles, boiled, scooped on the fried minced pork and become. The dish has thin noodles, crispy marinade, salty and slightly spicy, fragrant, very tasty. This dish is widely spread in Sichuan, often as a feast snacks.

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