What are the top ten pasta dishes?

The most famous ten bowls of noodles in China.

Hungry in winter, I especially want to eat more carbohydrate food, such as a bowl of delicious noodles!

Speaking of noodles, China has a vast territory and rich resources, and there are even thousands of noodle making methods, the most famous of which is the following 10 bowl of noodles!

1. Old Beijing Zhajiang Noodles

Slag river, old Beijing, prominent figures in cold noodles! Zhajiang noodles are more than just boiled noodles. It consists of dishes, fried sauce and noodles, and pays attention to fried sauce and noodles.

2. Wuhan Regan Noodles

Alkaline water surface, sesame paste, fried soybean or diced mustard tuber or dried radish constitute the most basic elements in Regan Noodles. Delicious, spicy and smooth, Regan Noodles's position in Hubei cuisine is probably only comparable to that of ribs and lotus root soup. Put a bowl in your stomach, it's warm and refreshing!

3. Dandan Noodles, Sichuan

Dandan Noodles is a famous snack, which is deeply loved by Sichuan people and has a unique flavor. The finished product is red and bright in color, crisp in winter dishes, rich in sesame sauce, spicy, sour and sweet, fresh but not greasy, spicy but not dry, and it can be called a leader in Sichuan pasta.

According to legend, in the early days, Dandan Noodles was peddling along the street on his shoulder, hence the saying of "Dandan Noodles".

4. Yanbian cold noodles

Q soba noodles, spicy and fragrant kimchi, and two pieces of beef tendon mixed with beef tendon, with sweet raw pear slices or apple slices ... In summer, a cold noodle enters the stomach, which is cold!

In winter, sitting on a warm kang and eating cold noodles, the feeling of ice and fire is cool!

5. Shanxi Daoxiao Noodles

Shanxi is known as the hometown of pasta, among which Daoxiao Noodles is the most famous!

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. Sharp edges, shaped like willow leaves; The entrance is slippery with internal ribs, soft but not sticky. The more you chew, the more fragrant it is. Great!

6. Suzhou Sanxia Noodles

The so-called "three shrimps" are shrimp, shrimp brain and shrimp. The shrimp is tender, the brain is fragrant, and the shrimp is fresh. With fine noodles and special broth, it has the aftertaste of "three days around the beam" in Old Master Q Q, and a fresh three-shrimp noodle is served, so we have to sigh the delicacy of seasonal Su-style noodles.

Three shrimp noodles must be mixed. First, stir the noodles evenly, then pour in the topping and stir. The technique is also very particular.

7. biangbiang surface of 7.Xi 'an

One of the eight eccentrics in Shaanxi, noodles are like ribbons. The noodles mentioned here are biangbiang noodles, which are very wide and powerful. Biangbiang is an onomatopoeic word, which makes Biangbiang sound when rolling, rowing, cooking, mixing and eating noodles on the panel, hence the name.

This biang character really needs ten levels of Chinese to be written!

However, although the name is not easy to write, this side is delicious! Especially when a spoonful of oil is heated and poured on Chili noodles and noodles, you will hear a "squeak", a cloud of smoke rises, followed by various flavors! A piece is a big bite, wide and tough, hemp and fragrant, full of fragrance!

8. Lanzhou beef noodles

"It smells good, smells good, smells good, smells good." This is Tang's evaluation of Lanzhou beef noodles.

We often see noodle restaurants with the signboard of "Lanzhou Beef Lamian Noodles", but people in Lanzhou say that there is really no "Lanzhou Lamian Noodles" in Lanzhou, only "beef noodles"!

Lanzhou beef noodles have the characteristics of "one clear, two white, three red and four green Huang Wu", that is, the soup is clear and delicious, the radish is white and sweet, the Chili oil is red, the coriander and garlic are bright green, and the noodles have a strong Huang Liang flavor. Noodles are divided into nine types according to their thickness: capillary, thin, thin, thin, thin, leek leaf, thin width, wide width, buckwheat tendon and two columns, which can meet different people's preferences.

9. Cantonese bamboo tube surface

Unlike the previous nine bowls of noodles, which were all crowned with place names, they were replaced by Cantonese style.

Why is it called bamboo tube noodles? Because it is pressed out with a big bamboo pole, and the whole egg and noodles make the bamboo noodles taste very elastic.

Especially with a few big wonton and some shallots, the satisfaction is bursting instantly. And the noodles and soup in Guangdong are sweet, which really moistens my heart!

10. Xinjiang latiaozi

In fact, Lamian Noodles is a common name for mixed noodles in Xinjiang. When making, it is made directly by hand, without rolling or pressing. Its history should be a combination of mainland pasta, Xinjiang side dishes and desert caravans from south to north.

Noodles with strips are particularly tough, probably related to high-quality wheat produced in the western regions. What is more distinctive than noodles is the side dishes, which are varied and colorful!

Its side dishes cover almost all vegetables that can be seen in the market, such as Chinese cabbage, leeks, peppers, eggplant, beans, mushrooms, celery, garlic moss, fried beef and mutton and so on. Some chefs have also introduced a series of noodles such as Pleurotus ferulae, saute spicy chicken and tofu, which are rich and frugal.

This 10 bowl of noodles, Xiao M has only eaten five kinds.