Noodle Cuisine in China

1. Lanzhou Beef Noodles, also known as Lanzhou Beef Noodles in Clear Soup, is one of the "Ten Great Noodles of China", and is a halal flavor snack in Lanzhou, Gansu Province. It is a halal-style snack in Lanzhou, Gansu Province. It has a unique flavor of "clear soup mirror, fragrant meat, fine noodles" and "one clear, three red, four green, five yellow", one clear (clear soup), two white (radish white), three red (chili oil red), four green (cilantro, garlic green), five yellow (yellow noodles), which has won the praise of customers all over the world and China. It has won favorable comments from customers at home and all over the world. And by the Chinese Cuisine Association as one of the three major Chinese fast food, get the reputation of "China's first noodles".

2. Shame (sào, not read shào) is a traditional noodle dish of the Han nationality in the northwest region, most popular in Guanzhong Plain of Shaanxi Province and Longdong of Gansu Province, and is also a famous snack in Xifu (present-day Baoji City of Shaanxi Province). It is also a famous snack in Xifu (present-day Baoji City, Shaanxi Province). The noodles are long and thin, even in thickness, with fresh and fragrant smell, sour and spicy soup, tough and refreshing, and are suitable for both the young and the old. Shaanxi Province has a long history of bashful noodles, especially in Qishan County, Baoji City, Qishan bashful noodles are the most authentic. In fact, it is commonly referred to as "diced meat noodles" or "minced meat noodles". In the third time of Water Margin: "By the imperial decree of the Minister of Justice, I want ten pounds of fine meat, cut to make bashfulness." The word "bashfulness" here means minced meat, diced meat.

3. Hot dry noodles are a specialty of Wuhan, Hubei Province, originally a specialty of Wuhan and very popular in many parts of Hubei. With the increase in population of Hubei people in other provinces and cities, Wuhan hot dry noodles can be found in many places and is one of the favorite noodle dishes of many people. It is one of the five most famous noodles in China, along with Shanxi Knife-shaved Noodles, Yifu Noodles, Sichuan Dan Dan Noodles, and Northern Fried Sauce Noodles.

4. Oil splashed noodles is a very unique staple food in Shaanxi, wide noodles cooked in boiling water and then fished in a bowl, will be chopped green onions, salt, chili sauce and other ingredients flat on the surface, with less boiling hot vegetable oil poured on the seasoning, and then the hot oil boiled, the taste is really good.

5. Shanxi knife-shaved noodles, is a kind of Shanxi's traditional Chinese noodles, all by the knife, so named. Knife-sharpened noodles are thick in the center and thin on the sides. Ribs are clear, shaped like a willow leaf; entrance outside the smooth internal tendon, soft and not sticky, the more you chew the more fragrant, knife-shaved noodles seasoning (commonly known as "topping" or "seasoning and"), but also a variety of tomato sauce, meat sauce, mutton field, Golden Needle fungus and egg brine, etc., are very popular with It is very popular among noodle lovers. It with Beijing's brine noodles, Shandong's Yifu noodles, Henan's fish baked noodles, Sichuan's dan dan noodles, known as the five famous noodles, enjoys a great reputation.

6. Sichuan dan dan noodles, Han Chinese specialty noodles, the famous Chengdu snack (also known as Zigong snacks, originated in Zigong), is made of 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 and very tasty. The dish is widely spread in Sichuan and is often used as a snack for feasts, and in 2013, Dan Dan Noodles was selected as one of the "Top Ten Famous Noodles in China" by the Ministry of Commerce and the China Hotel Association for the first time. In the past, dan dan noodles were served in two compartments in a copper pot, one for cooking the noodles and the other for stewing chicken or hooves.

7. Old Beijing Fried Sauce Noodles is a Han Chinese noodle dish. Popular in Beijing, Liaoning, Jilin and other places, from the vegetable code, fried sauce mixed with noodles. The essence of authentic Old Beijing Fried Noodles is in the fried sauce. First of all, the yellow sauce must be good, and when making the sauce, white flour is added to it instead of stick flour, otherwise the sauce will be easily lumped together when it cools, and it is not easy to mix it. In the past, the old Beijingers used to eat fried noodles with lard, which tasted very good when it was hot, but once the lard cooled, the sauce solidified and could not be used. What's more, nowadays people's intestines are no longer adapted to eating lard fried sauce, and now they use salad oil to fry, which is healthier to eat.

8. Shandong Yifu noodles, also known as "Yi noodles". Legend has it that more than 300 years ago, the chef mistakenly put the boiled egg noodles into the boiling oil in the middle of the rush, and then had to soak them in the soup before serving them, which won the guests and the hosts a round of applause. Egg noodles are boiled and then deep-fried to make them easy to store, with a golden color and different toppings that can be added to the noodles, which is praised as the world's first instant noodles. The nutrition of Iman noodles is greatly improved by the addition of eggs, but a lot of nutrients are lost by frying during cooking.

9. Bamboo noodles are a traditional noodle dish from Guangdong province, which the Cantonese have renamed "升" because of the inauspicious sound of "竿". Bamboo rising noodles with the traditional method of rolling noodles, and noodles, with bamboo rising (big thatched bamboo poles) pressure beat out of the noodles, a class of noodles, wonton skin.