10 Various special pasta

Regan Noodles is different from cold noodles and noodle soup. Noodles in Regan Noodles are slightly different from ordinary noodles. When cooking noodles, add a little alkaline water, so that Regan Noodles will be strong.

2. Beijing Zhajiang Noodles

The essence of authentic old Beijing and Zhajiang noodles lies in fried sauce. First, the choice of yellow sauce must be good. Second, it is necessary to master the heat and ingredients. When frying sauce, the heat should be uniform and the proportion of fried sauce must be appropriate, so that the fried sauce is delicious.

3. Shanxi Daoxiao Noodles

Daoxiao Noodles has strict technical requirements for kneading dough. If you can't knead the dough, it's easy to stick to the knife and break the strip when cutting. Miaomiao of Daoxiao Noodles is a swordsman. A clever cook can cut about 200 knives per minute, and the length of each leaf is six inches.

4. Huimian Noodles, Xiaoji, Henan

Xiao Honghe, the founder of Xiao Ji Huimian Noodles, used to be a chef of Zhengzhou State-owned Changchun Hotel. Instead of following the traditional mutton Huimian Noodles style, he added sea cucumber and squid to the mutton Huimian Noodles, which is called Sanxian Huimian Noodles.

5. Lanzhou spicy noodles

The five steps of making Lanzhou Lamian Noodles, including material selection, dough mixing, dough awakening, smoothness and Lamian Noodles, skillfully utilize the physical properties of ingredients, namely the extensibility and elasticity of gluten.

6. Hangzhou pianerchuan

Pipachuan is a famous noodle soup in Hangzhou. The topping of noodles is mainly composed of cabbage, bamboo shoots and shredded lean meat, which is delicious. It has a history of over 100 years, and was originally initiated by the old Yuan Kui Pavilion in Hangzhou.

7. Kunshan Aozao noodles

Aozao noodles pay the most attention to "five fires in one, small materials to make soup". The so-called "five heats" are bowl heat, soup heat, oil heat, noodle heat and topping heat; "Cooking soup with small materials" means that you don't need to use a big pot to make soup, but you can keep the original flavor according to the current situation of visitors.

8. Zhenjiang pot cover noodles

"Boil the lid in the noodle pot, first iron the topping and then iron the chopsticks" is the name source of Zhenjiang pot cover noodles. There is a small pot cover floating in the cauldron, and the cooked noodles are very strong. The unique woody flavor of the Chinese fir pot cover also adds another flavor.

9. Dandan Noodles, Sichuan

The legend in Dandan Noodles was created by a street vendor named Chen Baobao in Zigong in 184 1 year. Dandan Noodles's shoulder pole is a briquette stove with a copper pot on it. At the other end is a bucket full of chopsticks, spices and plates.

10, Yanji cold noodles

Buckwheat noodles are covered with beef, apples and pickles. Before serving, scoop a spoonful of hot and sour soup from the vat. A bowl full of soup is cold. This is authentic Yanji cold noodles.