What are the northern noodle dishes

1. Beijing - fried noodles

Old Beijing's fried noodles have the reputation of never getting tired of eating. Although it is the people to eat, but see a lot of rich people driving a good car to eat noodles, beautiful handsome children are also among them. One is to run to the atmosphere, mainly because of eating comfortably, point on a few kinds of flavorful small dishes, such as rotten broad beans, fried sausage, mustard pile children, bean children's sauce, elbow flower children, soy sauce meat, powder fish children ...... to get two seasonal stir-fried vegetables, and finally come to a bowl of fried sauce noodles. Fried sauce noodles pay attention to eat pot picker, hot children, juice soup looks mushy, with a small bowl of diced meat dry frying sauce, fat meat diced, lean meat diced, the top of the pouring choking onion children, and then with eight-color noodle yards, come to the head of the purple skin of the new garlic, fragrant ah!

Fried noodles is undoubtedly the Beijing people's home meal. The summer day to eat fried noodles, both convenient and appetizing. Until now, in Beijing hutongs in the big courtyard, can still see this scene: neighbors in the dinner mouth gathered in a pile, holding a bowl of fried noodles, bowl resting on a crispy cucumber, in the courtyard or doorway a squat, eat two mouthfuls of fried noodles, biting a mouthful of cucumber, without delaying the chat, without delaying the chess game.

2. Shaanxi - Shammy Noodles

Features: Shammy is the essence of Shammy Noodles, which is made by stir-frying more than 10 kinds of ingredients, including diced meat, diced radish, diced mushrooms, diced bamboo shoots, and diced carrots.

There is a story about "Shame Noodle" in the folklore: a long time ago, a family in Qishan married a beautiful, smart, hardworking and clever daughter-in-law. On the second day of her arrival at her in-laws' home, the new daughter-in-law made a meal of noodles for the whole family, and the family praised the noodles for their smoothness and freshness after eating them. Later, when her brother-in-law won an official post, he invited his friends and classmates to his home, and asked his sister-in-law to make the best noodles for all of them, and they all ate them with great praise. From then on, "sister-in-law's noodles" became famous. Because this kind of "sister-in-law's noodles" must be topped with bashfulness, people also call it "sister-in-law's noodles". Therefore, people also call it "Shammy Noodles".

The noodles, as the name suggests, are made up of three parts: the bacon, the noodles and the soup. Shame is the essence of the noodle soup, and the production of shame can be complicated or simple, the elaborate shame has more than ten kinds of ingredients such as diced meat, diced radish, diced mushrooms, diced bamboo shoots, diced carrots and so on, and stir-fried, and simply diced radish, diced meat can be, even only diced radish shame noodle, is still the same delicious flavor.

3. Wuhan--Hot Dry Noodles

Features: one of the representative food of Wuhan, the noodles are sinewy, with a variety of ingredients

Hot dry noodles is one of the most famous food in Wuhan, is an integral part of Wuhan people's life, and has become a representative of Wuhan food that holds a place among the representatives of the national snacks in their hearts. It is one of the most famous foods in Wuhan, and has become the representative of Wuhan food that has a place in their hearts among the representatives of snacks in the country. The noodles are thin and sinewy, yellow and oily in color, and delicious in taste. Mixed with sesame oil, sesame sauce, shrimp, five-spice pickles and other ingredients, more characteristic.

There is another story about the origin of hot noodles: in the early 1930s, a food vendor named Li Bao made a living selling cold noodles and soup noodles in the Guandi Temple area. One day, the weather was unusually hot, a lot of leftover noodles were not sold out, he was afraid of rancidity and deterioration of noodles, so he boiled and drained the leftover noodles and dried them on the board. By accident, he knocked over the oil pot on the counter and splashed sesame oil on the noodles. Seeing this, Li Bao had no choice but to mix the noodles with oil and put them back out to dry. The next morning, Li Bao will be mixed with oil cooked noodles in boiling water, slightly hot, fished up and drained into the bowl, and then add the seasoning used to sell cold noodles, make a steaming, fragrant. People clamored to buy them and ate them to their heart's content. Someone asked him what kind of noodles he was selling, and he blurted out that it was "hot dry noodles". From then on, he specialized in selling this kind of noodles, not only people competed to taste, there are many people to learn from him.

If you're going to Wuhan, we recommend that you go to Hankou's "Cailinji" for a quick bite. "Cai Linji" is a nearly 100 years old snack noodle shop, its hot dry noodles, crystal clean and crisp, delicious flavor, by the majority of Wuhan people love. If you have enough time, you should not miss the small hot dry noodles stall in the alley, the taste is also superb, the true flavor in the folk well.

4. Shanxi - knife-shaved noodles

Knife-shaved noodles knife is a delicate, ordinary kitchen knife can not cut a beautiful noodle leaves, the production of knife-shaved noodles need to be specialized knife, which is a special arc-shaped knife, with this knife to cut out the noodle leaves, the middle of the thick two sides of the thin side, shaped like a willow leaf. It is widely praised for its excellent texture, smooth but not sticky, soft but not thin, and strong noodle leaves.

And the noodles is also a technical work, knife-shaved noodles pay attention to the ratio of water and noodles, more water is thin, cut when the leaves are not beautiful, less water is dry, the surface of the flexibility is poor. Before chipping, the noodles should be kneaded smooth, if the noodles are not smooth, chipping is easy to break or even sticky knife, the taste of the noodles is poor. The operation of the left hand to support the noodles, the right hand knife, out of the fast, wrist force uniformity, chipping the leaves of the noodles flying to the boiling water, playing in the water with the selection of spin. Skilled masters are able to cut 180 pieces of noodles per minute, visiting the process of knife-shaved noodles is like enjoying an art show. It can be said that knife-shaved noodles are a combination of art and cuisine.

Knife-shaved noodles do not have a specific brine, according to their own taste, the following is a simple operation of the salty brine.

5. Sichuan - dan dan noodles

Dan dan noodles is a famous snack in Chengdu, but no one can say when it was born, a certain year, a certain month, there is a stretcher along the street vendors, the patron yells out stop picking up the present do now sell, hand-rolled rough round noodles boiled, scooped up a spoonful of fried minced pork. In addition to the aroma, I can only remember their flat stretcher, hence the name "dan dan noodles". Dan Dan noodles and hot and sour noodles can be called the Sichuan noodles sister flower, but many greedy people do a good hot and sour noodles but do not do a good job of Dan Dan noodles, in addition to the need for Sichuan specialties in addition to sprouts, skills in the minced pork fried and flavored.

6. Lanzhou - Beef Noodles

Lanzhou beef noodles belong to the category of soup noodles. Lanzhou beef noodles are not noodles with sliced beef, but noodles with beef soup. Whether there is beef or not is secondary. It is different from the American California beef noodles. California Beef Noodles are lo mein noodles with beef chunks. Lanzhou beef noodle's biggest secret lies in the soup, since the early 1900s Ma Baozi made the first bowl of beef noodle so far, this soup recipe has been passed down from generation to generation, the so-called broth is not boiled water mixed with salt, but dozens of spices and beef broth preparation, perhaps you do not believe that this is the only thing that does not have a big fragrance! Just like martial arts, its highest state is to return to the basics, this "clear" natural simplicity. Perhaps the soil and water is also an aspect, Lanzhou is located in the upper reaches of the Yellow River on a river bank, is the provincial capital of the city above the best groundwater quality.

The key to authentic beef noodles is the flavor of the soup. If you go to Lanzhou, you can see many ramen stores with a big stove in front of them, burning a big pot with beef boiling inside. This is the front, it tells the passers-by and diners: the ramen here is the real beef soup noodles. Beef noodle soup alone is not Lanzhou ramen. Formed in the northwest region of Lanzhou ramen essentially belongs to the halal food, China's halal cuisine by the Sichuan cuisine influence, in the flavor, more with five spices. Lanzhou ramen soup also has a heavier spice, the recipe is very delicate, in Lanzhou some famous brand ramen store spice recipe is ancestral, absolutely confidential to outsiders. But **** the same characteristics are: ramen soup numb, spicy, fragrant, and more savory.

Lanzhou beef noodles is the most characteristic of Lanzhou mass economic snacks. Authentic Lanzhou beef noodles, is the Hui people Ma Baozi in 1915, when Ma Baozi poor family, for the sake of life, he made a hot pot in the home in the beef noodles, shoulder city along the street selling. Later, he also boiled cattle, sheep liver soup into the beef noodles, its fragrance, everyone likes his beef noodles, he highlights a clear word. Then he opened his own store, do not have to sell along the street, thinking of launching a free "into the store a bowl of soup", the guests into the door, the guys immediately served a bowl of hot beef soup guests drink, cool, wake up the stomach. Eat beef noodles often have to go beyond the usual amount of food, a bowl of noodles straight to eat sweaty hair, but also will be sour and spicy broth drink all.