Five famous pasta in China.

Features: Daoxiao Noodles is named after cutting with a knife. The leaves cut with a knife are thick in the middle and thin in the edge. Sharp edges are shaped like willow leaves.

Taste: the entrance is smooth and has internal ribs, soft but not sticky, and the more you chew, the more fragrant it is.

Accessories: Daoxiao Noodles's seasonings (commonly known as "topping" or "blending") are also varied, including tomato sauce, meat fried sauce, mutton farm, Flammulina velutipes, egg marinated, etc., which are deeply loved by pasta lovers.

2. Huimian Noodles, Henan Province

Features: Huimian is a kind of pasta similar to lasagna, with high-quality and high-gluten flour as raw material, supplemented by broth and various side dishes. This soup has good gluten and high nutrition.

Taste: clear soup, slightly spicy, spicy

Soup: Boil the first-class tender mutton and sheep bones (split to expose the bone marrow in the middle) for more than five hours. Cook with high fire first, then with low fire. Among them, seven or eight kinds of Chinese medicines and bone oil are boiled out, and the boiled soup is white and bright, just like milk, so some people call it white soup.

Accessories: kelp silk, thousand pieces of silk, vermicelli, coriander, quail eggs, etc. And vegetable soups such as coriander, chili oil, sugar garlic and shredded chili. It can be divided into noodle soup and noodles.

3. Dandan Noodles, Sichuan

Features: Dandan Noodles is a Sichuan dish made of flour, chili oil, sesame sauce and chopped green onion. The English name is: noodles, Sichuan style.

Taste: After Dandan Noodles becomes a dish, the noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty.

Accessories: Ingredients include red soy sauce, melted lard, sesame oil, sesame sauce, garlic paste, chopped green onion, red pepper, pepper noodles, vinegar, malt and monosodium glutamate.

4. Beijing Zhajiang Noodles

Features: Zhajiang Noodles, old Beijing and China traditional pasta, which consists of vegetables and Zhajiang Noodles.

Features: The finished old Beijing Zhajiang Noodles has the effects of enhancing resistance, lowering blood sugar and blood fat, and can be eaten by the general population.

Accessories: Diced meat is too fat and too thin. Pork belly is strong and easy to fry, so it is fragrant.

5. Wuhan Regan Noodles

Features: Regan Noodles is different from cold noodles and soup noodles. The noodles are cooked in advance, oiled under cold, and sprinkled with sesame sauce, sesame oil, balsamic vinegar, Chili oil, spiced pickles and other ingredients, which are more distinctive and add a variety of flavors.

Taste: When eating noodles, they are slender, smooth, chewy, delicious in sauce, buttery in color, fragrant and delicious, and have a very refreshing spicy taste. It is a secret recipe handed down from generation to generation, which is very attractive to the appetite.

Accessories: fresh and spicy powder, vinegar, sesame paste.

Features: With the unique flavors of "clear soup, fragrant carrion, fine noodles" and "one clear, two white, three red and four green Huang Wu", one clear (soup), two white (radish white), three red (Chili oil red), four green (coriander, garlic sprout green) and Huang Wu (noodle Huang Liang) have won unanimous praise from customers at home and abroad.

Taste: spicy and sweet, original soup.

Accessories: usually with braised or sauce-flavored beef tendon, salted eggs and various cold dishes (such as shredded potatoes, shredded radish, shredded laver, shredded sauerkraut, etc. )