<h1 class="pgc-h-arrow-right" data-track="53" > Introduction to this issue: Don't eat brine noodles, these 10 kinds of local flavor pasta, everything is delicious, do you have your new favorite</h1>
Pasta is a topic that cannot be bypassed in life, and most people's staple food is pasta except rice. "South flour north noodles" is a kind of saying that the people in the north and south like it, in fact, because of the frequent flow of people, various flavors of pasta have become the most common food in our lives.
I walked around diligently, ate many kinds of pasta, and I still have a fondness for noodles, not only because of the northeasterners, but because of the specialty pasta from all over the world, with different flavors and very different tastes.
There are so many varieties of noodles in the country, where is the best noodles? After evaluation, the following 10 kinds of noodles are the most famous, take a look at whether there is any flavor of your hometown?
<h1 class="pgc-h-arrow-right" > Beijing: fried sauce noodles</h1>
Old Beijing fried sauce noodles pay attention to the complete number of dishes, generally eight dishes, the most bullish is said to be as many as 18 kinds. The characteristics of the fried sauce noodles are that the noodles are sufficiently ribbed and smooth, and the noodles are thicker than the southern ones. The small bowl of dry fried sauce is the most authentic, the sauce is thick and fragrant, the color of the fried sauce is black and brown, the taste of the dry yellow sauce is exerted to the extreme, and the diced pork belly is soaked in the sauce and wrapped in the sauce.
Eating old Beijing fried sauce noodles requires a little patience, the fried sauce and noodles are stirred evenly, and then mixed with the dish code, celery crisp, green beans crisp and tender, green garlic flavor, cucumber fragrance, beautiful and bright in the heart, and then "Ting" a bite, the strength of the noodles and the feeling of bouncing teeth, rich and low sauce, salty and rich, after tasting it can find its attractiveness, a little bit of preference.
<h1 class="pgc-h-arrow-right" > Hubei: hot dry noodles</h1>
The mention of Hubei is also associated with Wuhan, and then it is very interesting to use the habit of "premature". Hot dry noodles are the best in Wuhan snacks and one of the top ten noodles.
The thin alkaline water surface is covered with a strong sesame sauce, which is yellow and oily. The noodles are smooth and tender, mixed with capers and dried radish, followed by a few peanut rice, spicy and crispy. Take a bite and the aroma of tahini will fill your entire mouth and taste delicious. Loved its thick sauce flavor, dry and fragrant.
<h1 class="pgc-h-arrow-right" > Shanxi: knife cutting surface</h1>
It is said that since the Yuan Dynasty, there have been knife-cut noodles, and the initial time was cut out of the pasta. This kind of noodle method is unique, requiring the chef to show the skill of cutting the noodles with flying knives, the noodles should be hard enough, the technique should be skillful, and the two ends of the noodles cut out are slender and shaped like willow leaves.
The knife-cut noodles are smooth on the outside and tough on the inside, very tasteful, even if cooked soft enough, they do not lose the characteristics of flour, they will not stick together, and the more they chew, the more fragrant they are. The deliciousness of knife-cut noodles also depends on what kind of brine, tomato and egg brine, meat fried sauce, enoki mushroom fungus brine, etc., and then throw a few green vegetables, which is a very grounded snack. Occasionally, a meal is eaten to quench hunger.
<h1 class="pgc-h-arrow-right" > Henan: braised noodles</h1>
If you hear in the noodle restaurant, "What do you say", you must have entered the place of Henan braised noodles. Henan braised noodles are a model of meat and vegetarian combination, with meat, vegetables and soups, which are traditional snacks in the Central Plains.
The braised noodles are both fresh and thick in soup and noodles, and the rich side dishes are equal to adding extra nutrition. In addition to the lamb inside, I am proud of kelp and tofu shreds, rich taste while also increasing the sense of layering, full stomach at the same time, nutrition is also very comprehensive. Eat it regularly or have a unique flavor.
<h1 class="pgc-h-arrow-right" > Shanghai: Yangchun Noodles</h1>
Among the noodles that Shanghainese love to eat, the types of noodles are very rich, pay attention to toppings. With noodles mixed with green onion oil, eel noodles, large intestine noodles, etc., I think Yangchun noodles are more representative of Shanghai noodles. Yangchun noodles are also called clear soup noodles, the soup is clear and fresh, relatively light and refreshing.
The aroma of lard with a rich aroma of green onions, under the blessing of the clear soup, fresh to the heart. There are also red soup yangchun noodles on the bare side, the difference is whether to add soy sauce. What I am not used to eating is the sweetness of the red soup Yang spring noodles, although it is sweet, but it still needs to be adapted.
The traditional Yangchun noodles are lined up neatly in the clear soup with slender round water surface, floating with lard and emerald green onions, delicate and elegant, exuding a sense of reticence and self-congratulation.
<h1 class="pgc-h-arrow-right" > Jilin: cold noodles</h1>
Yanji cold noodles in Jilin have made Yanji cold noodles famous because of ethnic minorities. The most authentic is the cold noodles of buckwheat, the noodles are particularly tough and chewy, and the beef, apples, kimchi and eggs covered will make your appetite explode.
Since it is called cold noodles, it will naturally be very cold, especially in the hot summer, and an iron bowl with ice ballast cold noodles can make you feel refreshed. The soup of the cold noodles is refreshing and sweet, fresh and salty and sweet. Cold noodles are my favorite staple food, and the slight spicy taste is wrapped in the fermented acid of spicy cabbage, with the fragrance of beef, forming different levels of taste sensations.
<h1 class="pgc-h-arrow-right" > Lanzhou: beef noodles</h1>
Many people's cognition of Lanzhou beef noodles begins with ramen, although Lanzhou people do not agree with ramen, but it does not prevent us from evaluating it. Lanzhou beef noodles are famous for "one clear two white, three red, four green and five yellow". Pay attention to the soup, radish white, spicy oil red, noodles yellow, neat and smooth.
I've always felt that beef soup and noodles have a heavier alkali flavor and, personally, aren't my favorites. Maybe that's what makes it unique.
<h1 class="pgc-h-arrow-right" > Shaanxi: trouser belt noodles</h1>
Shaanxi, like Shanxi, has a very complete variety of noodles. Shaanxi's biangbiang noodles, also known as trouser noodles, are Shaanxi's special snacks, but also one of the "eight monsters", the noodles are wide and thick, is the strongest of many noodles to eat the toughest.
The trouser belt noodles usually come in the form of oil splashes, requiring soy sauce, vinegar, paprika, monosodium glutamate, and hot oil to stimulate the aroma of spicy seeds. A very exaggerated bowl with thick noodles, quite bold, fresh and slightly spicy, pick a few soybean sprouts also have a unique charm, eat more enjoyable. The only thing that is not enough is that the noodles are too ribbed, and the rest are good.
<h1 class="pgc-h-arrow-right" > Sichuan: Dan Dan noodles</h1>
Among the many noodle dishes, Sichuan noodles are the most popular and popular. The well-known Chongqing noodles actually contain the shadow of the dandan noodles (my personal understanding), in fact, insiders can still distinguish them.
Dan Dan noodles are made of thin noodles made of alkaline water, which are filled with sprouts, pea tips, sesame paste, crispy peanuts, red oil, meat cheeks, pepper noodles, etc., which are fresh and spicy, slightly lighter than Chongqing noodles.
Early Dan Dan noodles also had soup noodles, and later they mostly appeared in the form of dry mixing. The noodles are thin and smooth, salty and slightly spicy, highlighting the sour taste and stimulating the taste, which is one of my favorite noodles.
Most of the noodles in the south are slender, mostly alkaline water surfaces, soft and smooth; the northern noodles are relatively wide, more original noodles, and strong tendons. It is probably related to regional culture and customs, one pursues refinement, the other is rough and bold, and the difference in personality between the north and south people is revealed.
Like the sourness of Qishan Zhenzi noodles, the salty aroma of northeast noodles, the sweetness of large rows of noodles, and the spices of Anhui plate noodles, they all inherit the local eating habits, with obvious urban branding, constantly enriching our lives and bringing us a different taste feast. Are there any snacks in these pasta dishes that are special to your hometown?