What place in Dandong has good cold noodles?

Cold noodles are a specialty of Northeast China, especially Dandong is its birthplace. You can taste the authentic cold noodles in Dandong, a street of food. Food a street can taste the authentic cold noodles.

Its system is not complicated. You can learn some of it first and make it all by yourself.

Generally speaking, the traditional Korean cold noodles are instant cold noodles consisting of five parts: noodles, cold noodle soup, cold noodle cap, garnish, and cold noodle sauce. The noodles are made of buckwheat; the cold noodle soup is made of beef or beef bones; the cold noodle cap and garnish are auxiliary materials put on the noodles to enhance the nutrition, taste and visual aesthetic effect, and are made of slices of beef, sausage, carrots, eggs, shredded cucumber, kimchi, slices of apples, etc.; the cold noodle sauce is made of chili powder, ginger juice, garlic juice, salt and sesame seeds, etc.

In fact, for the Korean cold noodles, the Korean traditional cold noodles are composed of five parts, namely, instant cold noodles, cold noodle soup, cold noodle cap and garnish, cold noodle sauce. In fact, for Korean cold noodles, its charm is more mainly reflected in its soup. The soup of Korean cold noodles should not only be sour, sweet, salty, spicy, fresh and other five flavors, but also no stink, not greasy, refreshing and delicious, but also rich in nutritional value. This is very rare and valuable Korean cold noodle soup. Therefore, it can be said that the cold noodle soup is the soul of the Korean cold noodles.

The cold noodle system is the first to the pot to add fine beef, beef bones, chicken bones and an appropriate amount of licorice, boiled into the soup, skimmed off the foam, and then add white vinegar, sugar, monosodium glutamate, salt to make the sauce. And then buckwheat flour, potato flour, flour with an appropriate amount of salt, with boiling water into a slightly hard dough, kneaded well into the cold noodle machine, will be pressed out of the noodles directly into the pot to cook and then fished out, into the cold water cooled. To serve, place ice cubes in a bowl, add cold noodles, serve with sliced beef, shredded egg, chicken meatballs, apple slices, Korean kimchi, cucumber slices, sprinkle with sesame seeds, drizzle with 4-5 drops of sesame oil, and pour in the cold noodle sauce. Cold noodles can also be boiled, cooled, and served with slices of dashi. The best cold noodle should be sinewy, the soup should be cool, and the condiments should be delicious. Korean people love to eat cold noodles not only in the hot summer but also in the cold winter. It is worth mentioning that the Korean people later improved the cold noodles in many ways by boiling many kinds of traditional Chinese medicines into the cold noodle soup, which has the effect of strengthening the body.

Characteristics of Korean Cold Noodles

Korean cold noodles are famous at home and abroad for its unique flavor, which has the following three characteristics: firstly, it has the characteristics of the dietary customs of the Korean people, secondly, it is a fine production process, and lastly, it is a unique flavor. Cold noodles as a specialty diet of the Korean people varies according to the region. The cold noodles of North Korea, Yanbian of China and South Korea are different. Korean cold noodles of raw materials are mostly buckwheat, modern medicine has proved that buckwheat flour is rich in nutrients, and has the effect of lowering blood lipids and cholesterol, softening blood vessels. In addition, because of the five flavors of cold noodles with appropriate, and in the process of making cold noodles without adding any additives, known as pure green health food.

The history of Korean cold noodles is very long, and the production process is unique, which is enriched and developed by Korean forefathers in the long-term production and life, and it is very representative of the fusion of Korean culture and regional culture.