How many ways to eat noodles in China?

Henan chow mein, Lanzhou ramen, Hubei hot dry noodles, Anhui plate noodles, Beijing fried noodles, Xinjiang fried noodles, Sichuan dan dan noodles, Qishan noodles, Guanzhong cold noodles, Shanxi knife-shaved noodles .... I've had the honor of eating all of these. There are also not eaten to send you 50 kinds.

The practice of the opposite side of the country is not the same, the following these you have eaten which?

01Qishan noodles

Qishan noodles have a history of 3,000 years, starting as early as the Zhou Dynasty. It is made by adding tofu, yellow flowers, and fungus to a large meat dish (i.e., diced meat) and pouring the soup over the noodles. Qishan Shame Noodle is famous for its characteristics of "thin, plate, light, sour, spicy, fragrant, fried, thin, wang".

02 Yangling Dipping Noodles

The noodles are white, thin and glossy, the oil is fragrant with garlic and spices, the soup is served in separate pots, and the more you chew, the more flavorful it is. Yangling dipping noodles and soup are separate, when eating from the big noodle basin clip out of the wide and long noodles pulled into the bowl of soup, and then clip the noodles bite by bite to eat.

03 Abalone Shark's Fin Noodles

The noodles are dissolved with abalone shark's fin powder and egg, making them translucent, sinewy, and nutritious.

04 biang (音)biang (音)面

Biang (音)biang (音)面 has been passed down for thousands of years and has been famous for a long time. 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 and shape of the characteristics of the snack, is a very authentic flavor of Qin Di.

05 Touxian pendulum soup noodles

Somewhat like the bridge rice noodles. The most important thing is that the bowl of old soup, the older the better, black soy sauce color, floating on top of the chopped leek leaves. When you eat, clip a small chopsticks noodles, put into the soup swing, and then eat, so the name "swing soup noodles".

06 Garlic Dipped Noodles

A small bowl of dried chili noodles, chopped garlic cloves, poured with boiling oil, squeak, the golden yellow oil layer slowly cover the chili noodles, the edge of the bowl floated oil foam, and then add some vinegar and a little salt, a wide noodle fish out and pour it into a large bowl, put the green vegetables into a bowl of dipped in the garlic soup, hot and sour, fresh and spicy garlic dipped in the noodles.

07 Huaxian Taro Noodles

A folk noodle dish originating from Huaxian.

08 Buckwheat noodles

One of the famous snacks in Shaanxi, has a history of 600 years. Especially in northern Shaanxi, Hancheng, Xi'an school gate white buckwheat is the most famous. The production of fresh buckwheat, generally cold food, can also be added to the hot lamb bacon. Characterized by fragrant mouth, red sinew and tough.

09 Guanzhong Cold Noodles

Multi-flavored and blended, refreshing and tasty, the noodles have a tendon, for the summer good.

10 Lantian buckwheat noodles

It is a delicate material, unique, has a thousand years of history of the flavor of the noodles. First buckwheat noodles as the fabric, with cooked mutton, scallions and fennel, anise, chili, pepper, pepper and other simmering mutton broth, to eat fragrant, not greasy, delicious flavor.

11 Palace Can Can Noodle

Can Can Noodle, also known as Shou Mian, is rumored to be a Tang Dynasty palace feast, specially made for the emperor and Yang Guifei. The ingredients are cut, milled, filtered, baked, fried and popped. The noodles are bright in color, fragrant in smell, thick in gluten and soup, not fishy and not greasy.

12 Tianzhuang Mutton Noodle

Mutton noodle is one of the major dietary specialties of Tianzhuang, and not eating mutton noodle in Tianzhuang is just like going to Xi'an and not eating mutton burger. Pure mutton soup, authentic Tianzhuang handmade noodles, heat, aroma, spicy gas to the face.

13 Hancheng Mutton Pudding

The original soup is the most important thing. First, garlic slices, chili noodles, cilantro slightly fried, and then under the lamb slices, add broth. Finally, put in the shredded pasta, before leaving the pot, pour chili oil, and then cook with balsamic vinegar. A trace of a trace, very chewy.

14 Li Quan branded noodles

Branded noodles are known as the world's first convenience food. It is called "Mao" because it is made by boiling water in a pot and pouring the noodles into a bowl repeatedly. The noodles are then mixed with condiments and served with a unique blend of lard and chili noodles, green onions, chives, salt and locally brewed vinegar, and can be served in soup or eaten dry.

15 Spring Festival Noodle Soup

This is a unique local food in Shaanxi.

16 Marinated Meat and Spinach Noodles

The marinated meat is added to the spinach noodles, making it a unique dish.

17 Pulled Noodles

Pulled noodles are a traditional noodle snack from Guanzhong region, one of the Eight Stranges of Shaanxi, and are as wide as a pants belt. It is eaten with hot oil splashed and stirred, and is characterized by a harmonious color, smooth and pliable, and a light and elegant fragrance.

18 Oil Splash Noodles

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

19Tomato and Egg Noodles

Tomatoes and eggs are fried and poured onto the cooked noodles, which are red, juicy and flavorful.

20Sour Noodle Soup

Also known as "long and thin noodles", it is characterized by "thin, light, fried, thin, wang, sour, spicy and fragrant". It is soft and chewy, and the soup is fragrant, and the method is delicate and unique.

21 Knife-shaved Noodles

Knife-shaved noodles, thick and thin. Shaped like a willow leaf, the entrance to the outside of the smooth internal tendons, soft but not sticky, the more you chew the more fragrant, popular with those who like to eat noodles.

22 Xifu Dry Noodles

Put the noodles into a pot of boiling water hot, then fish out, with a good soy sauce, plus lard, without soup, mixed with vinegar, peanut butter and other condiments, features: spicy and multi-flavored.

23 Hancheng big knife noodles

Big knife noodles all in the technology, the use of traditional big knife, cut the right hand knife, left hand by the surface, the side of the drop, case with the knife, knife with the hand to move, the surface rolled into a flocculent, the wooden bar pressure, into a hard block, rolled into a millimeter thickness, stacked up into a semicircle. Noodle cut thin as silk, water boiling pot, two rolls that is cooked.

24 Emerald Noodles

The spinach noodles, green noodles supplemented by bamboo shoots, shredded chicken, ham, bok choy and other colorful "toppings", bright colors, delicious taste.

25LaoMian

LaoMian is a common noodle dish in the north, with a bar pressed into a foot-wide long sheet of noodles, stacked up and cut into thin strips with a knife. It is cooked and supplemented with stir-fried shrimp, slipped fish fillets, and charred fried gluten.

26 Vegetable Noodles

Vegetable noodles are authentic "vegetarian noodles". The noodles are boiled in cold water, drained, mixed well with a moderate amount of cooked oil, and placed on a large plate, mixed with seasonal vegetables, and supplemented with a variety of condiments.

27 Qianxian Noodles in Soup

The noodles are served in the front pot and the soup in the back pot. Ice in cool water, more light and tendon, better taste. After that, put in the boiling soup with bashfulness.

28Long-bearded Noodles

Long-bearded Noodles is one of the traditional varieties of noodle dishes for feasts, with a history of more than 300 years. The noodles are as thin as hair and look like intertwined dragon's whiskers, hence the name Dragon's Whiskers Noodles.

29Braised Noodles

Braised noodles are characterized by large bowls, gluten, rotten meat, mellow soup, and beautiful flavor, with lamb braised noodles being the most authentic.

30Fried Noodles

The noodles are made of lean meat, asparagus, and mushrooms, which are shredded and fried, and then put into the top quality handmade noodles and fried, with a unique flavor.

31Flag Flower Noodle

"Flag Flower Noodle" is also called "Qi Hua Noodle". Because the surface of the colorful flower-like non-flower, so it is called "Qihua noodles"; also called "seven flowers noodles", because it uses the egg flower, green onion, etc. are cut like a small flag like a parallelogram or triangle, so the name "flag flower noodles "

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32Laiba Noodles

The bashimi is made from eight kinds of vegetables and meat, including tofu, carrots, white radish, walnuts, peanuts and lotus seeds, and is cooked with the noodles.

33 Bao Gu Grits Noodles

Fine Bao Gu Grits thin rice into the leek leaf width, length of 10 centimeters of noodles, fried green onions, adjusting the spices can be, in order to authenticity must not put vinegar.

34 Mixed soup noodles

Soup and noodles half each (vegetables are generally: tofu, red and white radish, yellow flowers, fungus, meat, leeks, tomatoes, spinach).

35Yaozhou Pimple Noodles

Roll the noodles to the thickness of a hanging noodle, boil them in cool water, and use chopsticks to roll the noodles into a round ball shape, which is called pimple noodles. Add bashful soup, chili oil and garlic paste to serve.

36Chopsticks Noodles

The thin "chopsticks noodles" are made with salt, soy sauce and vinegar in a bowl, and then the noodles are put into the bowl, with a little bit of green vegetables on top.

37Yaozhou Mushroom Noodles

Slice the noodles with egg into chopstick-thick strips, then cut them into cubes, and use chopsticks to lift them into a nest. Prepared ingredients include mushrooms, walnuts, sea cucumber and squid.

38 Assorting Noodles

Roll out the noodles, cut leek leaves wide and 10 centimeters long; sauté spinach, tofu, and garlic cloves, and pour them into the pot with the noodles.

39Yaozhou salty soup noodles

Noodles mixed with oil, all kinds of seasonings such as salt, chili, into the soup pot, boiling melt. To serve, pour the soup over the noodles and put onions, ginger and shredded tofu.

40 Hanzhong Bang Bang Noodles

Hanzhong flavor food, very thin slices of noodles cut into 1-3 cm wide noodles. The soup is filled with soy sauce, vinegar, salt, chili oil, pepper, scallions, and finally a little lard.

41Heyang Page

Make the page the same as the pancake, and serve it seasoned with salt, five-spice powder, vinegar, sesame oil, chives, garlic cloves, and drizzled with cooked lard.

42Monkey Head Noodles

The noodles are pulled into long strips as thick as your little finger, and pulled into triangular pieces shaped like monkey heads.

43Dingbian Buckwheat Chopped Noodles

The buckwheat flour is made into a dough, rolled into a pancake, and then chopped into leek-leaf wide strips with a special chopping knife (crescent shaped, about a foot long, with handles at both ends, and operated by both hands), and then poured goat broth into it.

44 Linyou blood noodles

With pig's blood will be flour and dough, in the rolled out noodles on a layer of lard, folded, cut into thin strips, steamed, chopped bashfulness (diced meat, spinach, tofu, ginger) can be mixed into.

45 BINZHOU YU MEN

Binzhou local flavor specialties, also known as "Jade Noodle", known for its bright color like jade. It is a kind of special food made of flour which is different from cold skin.

46CHENG CHENG CHENG CHENG CHENG CHENG HAND TORN NOODLES

After the noodle is ready, it does not need to be rolled out or cut, but only torn by hand, and then it is served with various soups, which makes the noodles tender and tasty.

47Ankang Mixed Grain Battered Noodles

The soup is made of battered water, and the noodles are made of mixed grains. The long hand-rolled noodles are first boiled, dipped in cool boiled water, and then put into a bowl, topped with choked green onions and pepper water, seasoned with chili oil, and sprinkled with chopped cilantro to be ready.

48Paddle Knife Noodles

All the noodles are cooked at the same time, so they are just as al dente. The noodles used are made with new wheat flour, so they have a strong wheat flavor.

49Fufeng Saliva Noodles

One pot for the soup, one for the noodles. The soup is a bashful broth with scallions, egg, bean skin, seaweed, cilantro and mushrooms, and the noodles are thin and smooth, topped with a steaming pan-fried broth; the broth from which the noodles were eaten is then poured back into the pot to be heated up, hence the name Salivation Noodles.

50 Dali Stove Tooth Noodles

Named for its shape like a stove, the raw materials are flour, pork, bamboo shoots, gourd, deep-fried tofu and other 21 kinds of flour, stove tooth noodle system, the system of marinade, cooked and seasoned process, can be described as strict selection of materials, ingredients, fine craftsmanship, flexible noodles, shiny, bashful and spicy flavor, tantalizing appetites.