What are the top ten noodles in China?

What are the top ten noodles in China? Let's take a look at Bian Xiao's sharing!

1, Regan Noodles, Wuhan

Regan Noodles is a special Han snack in Wuhan. Together with the emblem of Daoxiao Noodles in Shanxi, Yifu noodles in Guangdong and Guangxi, Dandan Noodles in Sichuan and Zhengzhou, it is called the five famous faces of China. It's a special breakfast snack in Wuhan. Noodles have slender roots, strong muscles, butter color and delicious taste. Mixed with sesame oil, sesame paste, spiced pickles and other ingredients, it is more distinctive. Regan Noodles is different from cold noodles and noodle soup. Noodles are cooked in advance, oiled under cold, and then sprinkled with sauces made of sesame sauce, sesame oil, balsamic vinegar and Chili oil, which adds a variety of flavors. The noodles taste smooth and chewy, and the sauce is delicious, which greatly increases people's appetite.

2. Beijing Zhajiang Noodles

Popular in Beijing and other places, it is made of vegetable code and Zhajiang Noodles. Cut or cook cucumber, Toona sinensis, bean sprouts, green beans and soybeans, and make them into dishes for later use. Then make fried sauce, stir-fry diced meat, onion and ginger in oil, and then add sweet sauce made of yellow sauce or soybean to stir-fry to get fried sauce. After the noodles are cooked, take them out, drain the water, pour the fried sauce on them, mix them and serve them, and make them into Zhajiang Noodles (pot pick). There are noodles that are soaked in cold water, drained and fried with sauce and vegetables, which are called "cold noodles".

3. Shanxi Daoxiao Noodles

Daoxiao Noodles is very popular in the north. Operation process: Flour dough, dough in left hand and machete in right hand. Slice the noodles in a boiling pot, cook them, take them out and eat them with minced meat and seasonings. It is the most famous in Daoxiao Noodles. Daoxiao Noodles is famous at home and abroad for its unique flavor. 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 soft and non-sticky, and the more you chew, the more fragrant it is, which is deeply loved by pasta lovers.

4. Lanzhou beef noodles

Lanzhou beef noodles, also known as Lanzhou broth beef noodles, is a flavor snack in Lanzhou, Gansu. Legend has it that it originated in the Tang Dynasty. With its unique flavor of "clear soup, rotten meat, fine noodles", "one clear and two white, three red and four green Huang Wu", one clear (clear soup), two white (radish white), three red (Chili oil red), four green (coriander, garlic green) and Huang Wu (noodle Huang Liang), it has won customers at home and abroad. And was rated as one of the three Chinese fast food by China Cuisine Association, and won the reputation of "the first side of China".

There are many kinds of beef noodles in Lanzhou, including wide noodles (two fingers wide), wide noodles (one finger wide), leek leaves (the width of leek leaves), fine noodles (about 4 mm in diameter), fine noodles (about 3 mm in diameter), fine noodles (the thickness of pencil lead), capillary noodles (the thickness of fine wire) and other varieties, and the weight is divided into large and small bowls. Pay attention to "one clear, two white, three green and four red", the clear soup (beef bone stew), the white radish slices, the green parsley and garlic sprouts, and the red pepper oil.

5. Dandan Noodles, Sichuan

Dandan Noodles and Sichuan are famous snacks in Chengdu. Roll the flour into noodles, cook it, and scoop in the fried pork powder. The cooked noodles are very thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a banquet snack.

6. Huimian Noodles, Henan Province

Henan cuisine has a long history. It is a traditional snack with meat, vegetarian food, soup, vegetables and rice. Because of its delicious taste and economical benefits, it is famous in the Central Plains and spread all over the country. Huimian Noodles can be divided into mutton Huimian Noodles, beef Huimian Noodles, Sanxian Huimian Noodles, Wuxian Huimian Noodles and so on according to different ingredients. Huimian is a kind of pasta similar to lasagna, which is made of high-quality and high-gluten flour, supplemented by broth and various side dishes. This soup has good gluten and high nutrition.

7. Hangzhou pianerchuan

Hangzhou's famous noodle soup, the topping is mainly composed of cabbage, bamboo shoots and shredded lean meat, which tastes good. It has a history of 100 years, and was first initiated by Yuan Kui Pavilion, an old Hangzhou store. It is characterized by the delicious cabbage and bamboo shoots, which make diners have endless aftertaste after eating.

8. Kunshan Aozao noodles

Suzhou Kunshan Aozao noodles are most famous for fried fish noodles in red oil and stewed duck noodles in white soup. Fried fish noodles in red oil, noodles are white, and soup sauce is red; Braised duck noodles in white soup, white noodles in white soup, original flavor.

9. Zhenjiang pot cover noodles

Zhenjiang "pot cover noodles", also known as noodles, is a well-known pasta in Zhenjiang. Known as the "first face" in the south of the Yangtze River, with its unique formula, unique technology and mixed taste, it won the "Golden Top Award of Chinese Centennial Snacks" at the 10th China Food Festival and the 8th International Food Expo in Tianjin in June 2009, and was successfully declared as a municipal and provincial intangible cultural heritage.

10, Jilin Yanji cold noodles

The traditional food of Koreans is buckwheat flour or wheat flour (also corn flour, sorghum rice flour and elm bark powder). Koreans have a tradition of eating cold noodles at noon on the fourth day of the first month, or on birthdays. Buckwheat noodles are covered with beef, apples and pickles. Before serving, scoop a spoonful of cold and sweet soup from the vat. A bowl full of soup is cold. This is the impression left by Yanji cold noodles to many people, and it seems that only the cold noodles made in this way are the most authentic. Cold noodles pay attention to clear soup-beef soup must be skimmed off the oil slick; Cold-both soup and noodles should be eaten cold. Only in this way can the summer heat be thrown out of the noodle restaurant.