Henan | braised noodles
Henan braised noodles are one of the "Top Ten Noodles in China" and one of the three major snacks in Henan. It is a kind of traditional flavor snack with meat, vegetarian, soup and rice, which is famous for its delicious taste and affordability, and is known in the Central Plains and all over the country.
Braised noodles are the most well-known among Henan noodles, it is a business card of Henan, which can represent the food style of The Central Plains yudi.
Braised noodles are traditional snacks made from high-quality high-gluten flour, supplemented by broth and a variety of side dishes, meat, vegetarian, soup, vegetables and rice. The noodles in the braised noodles are wide and thin, easy to taste and tendonous; the soup of the braised noodles is its essence, because it is made of the best lamb repeatedly, and the meat is rotten. After the store is ready, it is added to the taste of coriander, chili oil or vinegar according to personal taste, which can make people eat a large bowl in one breath.
Lanzhou | beef noodles
According to geographers and historians, Lanzhou city was built on a bowl of beef noodles. Even though she owns the Yellow River Iron Bridge and Lanzhou University, everyone outside of Lanzhou will only say the same thing when they hear the name of the city: "Oh, Lanzhou ramen." In fact, in Lanzhou, there is no "Lanzhou ramen", it is called beef noodles, more indigenous Lanzhou people will affectionately call it - niuda, and this bowl of noodles will not have any difference such as dry cut braised pork.
Lanzhou beef noodles, pay attention to "three times water, three times ash, nine nine eighty-one times kneaded", flour must choose Gansu self-produced fresh high gluten flour, Gabon ash (alkali) kneaded, pull dozens of times will not break, pull out the noodles smooth yellow, tendons are strong.
There are many types of lanzhou beef noodle noodles, capillary, two fine, three fine, large wide, small wide leek leaves, two pillars, buckwheat prisms... As many as a dozen. The average person really doesn't know the situation, when you know that Lanzhou ramen has a wide and thin point, at least in the eyes of lanzhou bosses, it is enough to show that you are a high-class aristocrat who often goes to high-end places such as beef noodle restaurants. Different shapes of ramen with different temperaments and ages, wide and rough, two thin and stable and powerful, leek leaves are thin and beautiful, and the hairs are gentle and delicate. This complex and varied noodle type also makes Lanzhou beef noodles unique in the Chinese ramen kingdom.
Lanzhou beef noodles are the memory inheritance of the taste buds of lanzhou people for generations. Lanzhou people who grew up drinking the water of the Yellow River have grown up with beef noodles since they were young. Beef noodles "one clear two white three red four green five yellow", one clear (tang qing), two white (radish white), three red (pepper oil red), four green (coriander, garlic seedling green), five yellow (noodle yellow bright), Lanzhou currently has thousands of beef noodle restaurants, to sell more than 1 million bowls of beef noodles every day.
Beef noodles are recognized as one of the business cards that represent the image of Lanzhou city.
Shaanxi | Oily noodles
Guanzhong's famous proverb "Eight hundred miles of Qinchuan dust, 30 million old Shaanxi Qi roared Qin cavity, a bowl of sticky noodles was full of joy, no spicy pouting", it said the status of oily noodles in the minds of Shaanxi people. "Sticky" is pronounced "burning" in Shaanxi dialect, and Sichuan Yibin is different from the dry-burning noodles that are known as oil-heavy waterless ignition and ignition, shaanxi sticky noodles refer to the prestigious oil noodles.
Hand-rolled thick and wide noodles are cooked in boiling water, first served with green onions, shredded meat, pepper powder, salt and other ingredients, and then sprinkled with a thick layer of chili noodles.
The most important thing is oil pouring, must use the best rapeseed oil, scoop out a spoonful of boiling hot oil, poured on the pepper noodles and noodles, the ear heard a "whoosh" sound, saw a flash of fire, suddenly the pepper noodles, pepper noodles and full of red light, green onions, peppers, peppers mixed smell, people appetite greatly increased.
Eat the mouth of the noodles tendons smooth and chewy head, small rape, mung bean sprouts crisp and refreshing taste delicious, spicy onions garlic fresh spicy and delicious aftertaste long, that taste so beautiful that people are eager to swallow the tongue.
Shaanxi | Biang-biang noodles
"Spicy bean-biang noodles, the more you eat the mermaid immortals." Biang biang noodles, also known as trouser belt noodles. In the noodle family, it is the boss of the crowd: it has the largest head, the most strokes, the largest bowl, and the most filling of the definition of fullness. Biang-biang noodles are traditional Shaanxi trouser belt noodles, named because of the sound of biang and biang during the production process.
Authentic pants with noodles, you need to use guanzhong wheat flour to roll out long and wide noodles, with soy sauce, vinegar, monosodium glutamate, pepper and other condiments into the noodle soup, fished in the noodles, drizzled with hot vegetable oil and ready.
Biang-biang noodles are special snacks with color, aroma, taste and shape, and are very authentic Qindi flavor. That tendon and long, wide and long, spicy and fragrant, and cool old bowl of oil spicy biangbiang noodles, is the root of Lao Shaan's life, but also the spirit of Lao Shaan, although it is difficult to eat, but very energetic to relieve hunger, Qin people are bold and cheerful, this bowl of noodles can be seen.
Yangzhou | Chicken noodle soup
During the Daoguang years of the Qing Dynasty, the 26-year-old Zuo Zongtang was still a very unknown and statusless little man. Walking on the streets of Yangzhou, the most prosperous city in China at that time, is probably similar to the countrymen who go to the Bund for the first time to see the "Western scenery" today. At that time, Yangzhou, which was rich in the world, was of course full of curiosity for Zuo Zongtang from a small place in Xiangyin County, Hunan, so he could not stop in Yangzhou for a tour, and of course, he could not eat a bowl of chicken soup noodles on the street. But it was this bowl of noodles that shook him! Zuo Zongtang, who had never seen anything in the world, even thought that there could be no more delicious noodles in the world. This bowl of chicken noodle soup that made him remember Yangzhou, so that every time he passed through Yangzhou, he would inevitably use chicken soup noodles to fill himself. So what kind of mystery did the bowl of chicken noodle soup that haunted Zuo Zongtang's soul contain?
Of course, chicken noodle soup is to talk about soup, but this soup is not the original chicken soup, pure chicken soup umami taste is too thin and peaceful. In general, when the big barrel stew in the store is clear, it pays attention to no chicken, no fresh, no duck, no fragrance, no bone and no thick. Therefore, every four old chickens should be accompanied by a male duck, plus two pounds of roasted pork bones, so that the monarchs and ministers have it, the taste is thicker and more transparent, and the taste is still based on chicken freshness, but the price of the soup is not more expensive than the chicken soup boiled out of the pure five chickens.
The famous thing about chicken noodle soup is that when you put chicken soup instead of boiling water when you are noodles, so that the noodles themselves will have a bottom taste, and when you eat it, you will feel a fresh flavor in your bones. In the soup of the noodles, it is also necessary to highlight a shiitake mushroom flavor, so that the freshness of the chicken is taken as the base, and the thickness of the shiitake mushrooms is the main body, which is complementary to the grain flavor of wheat flour and is different from each other. The taste of noodles will have bones. However, the mushrooms are easy to be black after foaming, which will affect the color of the noodles, so use white mushrooms. Mushrooms are more expensive, and the more economical approach is to use water to soak shiitake mushrooms to add to the soup and noodles.
The world's cuisine, incense is nothing more than the head incense, noodle incense, the bottom incense, the way to give flavor is nothing more than the original taste, the bottom taste, the dipping taste, the taste, do not understand this truth, anything can not be done well. Yangzhou noodles, good in Yangzhou people eat this truth thoroughly.
Yangzhou | dry mixed noodles
Dry mix noodles are delicious snacks rooted in the bones of Yangzhou people, regardless of the season and time. Walking casually in the streets of Yangzhou when you get up early, dry noodle stalls abound. The old diner sat down first when he entered the storefront, and after the waiter came forward to pour a cup of light tea, he only spoke in the local dialect: "Come yo, come to the bowl of dry mix, hard (read: press) noodles, with soup!" "This soup is not an ordinary soup - yangzhou people like to drink for breakfast, which is the bowl of waist flower soup."
In fact, making a bowl of dry noodles that makes people salivate is not simple, it is very exquisite.
First of all, the noodles have to be the surface of the water. And it must be the machine pressed out that morning, not the noodles.
Secondly, be sure to use boiled lard (of course, there are also vegetarian oils, depending on the person). The amount of oil should be sufficient, generally speaking, about one and a half lard for a bowl of noodles. In addition, the soy sauce should be re-boiled in the pot and the cooked soy sauce after the seasoning, preferably the shrimp seed soy sauce of Yangzhou. That kind of bottled soy sauce has a bitter tail, and the old Yangzhou people can eat it in one bite, and they care about this very much.
Moreover, the garlic flowers should be chopped with a knife, the garlic should be mashed, the pepper should be sold in the drug store, the MSG should be finely minced, and the chicken essence should not be used.
Again, there must be more water in the pot below, so that the noodles under the bottom are not pasted soup. A little soy sauce, a little minced onion, minced garlic, a little sesame oil, a little pepper, and finally picked a small piece of milky white lard, mixed with chopsticks, the fresh and mellow taste washed away last night's tiredness, the spirit of the start of the day's new life, although not a mountain treasure sea flavor, still peaceful and satisfied.
Qishan | cheek noodles
As a traditional noodle dish in Longdong and Guanzhong regions, It has a long history, especially qishan noodles. Jia Pingwa said: "Qishan noodles seem to be easy, but to achieve the true taste is not ordinary people can, there are many fake signs on the market, the custom to distinguish their authenticity, a look at the method of the zizi and the noodle rolling method will know." "The quality of Qishan's noodles depends on two points: one looks at the cheeks, and the other looks at the noodles.
Qishan noodles are made by adding tofu, yellow flowers, and wood ear mushrooms with large meat "cheeks" (i.e., diced meat) and cooking soup noodles. A bowl of qualified Qishan Zhenzi noodles should have the characteristics of "white noodles and thin tendons, oily and sour and spicy", and pay attention to the nine-character order: thin, tendon, light, sour, spicy, fragrant, fried, thin, and wang. Thin tendon light refers to the texture of the noodles, thin but not moo, light like swimming fish. Sour and spicy incense refers to the taste of the cheeks, frying means that the soup temperature should be high, the noodles should be less soup, and the oil and meat should be more.
Qishan noodles are different from ordinary noodles, thin as cicada wings, as thin as silk threads, boiling underwater pots, turning like lotus flowers, fishing into a bowl of silk, pouring on the soup, only eating noodles and not drinking soup. People in Guanzhong and Western Provinces, singing opera in the village, or red and white celebrations such as marriage, funeral, marriage, and birthday, or new year festivals, or visiting relatives and friends, all use cheeky noodles to entertain guests.
Dr. Zhao Ning, a professor at National Taiwan Normal University, praised "Qishan Zhenzi Noodles" and "Wonderful" in the book "Zhao Ning's Stay in the United States" and advised "Readers, zhu jun, who have not tasted it, hurry up and visit the Shaanxi Township Party to get food." The world is delicious, but so"!
Jiangsu | Okuho noodles
Ao Zao Noodles, one of the top ten noodles in China, is one of the traditional noodle snacks in Kunshan City, Jiangsu Province, and belongs to the Su cuisine family. When visiting Yufeng Mountain in Kunshan, people always have to go to the "AozaoGuan" to taste a bowl of "Aozao noodles".
Ao-chi noodles are a golden signboard of Su-style noodles, most famous for their red-oil fried fish noodles and white-soup marinated duck noodles. Fried fish noodles in red oil, thin white noodles, red soup sauce; white soup marinated duck noodles, white noodles and white soup, original color.
Ao stove noodles, can also be referred to as "Ao noodles", the current interpretation is "mysterious in the stove head", that is, the mysterious stove head cooked out of the strange flavor of the noodles. Originally, the name "Ao Zao" was the harmonic sound "chagrin", and "chagrin" was the Kunshan sound, meaning "dirty". Because the old lady who originally operated the Ao stove noodles, in order to run the noodle restaurant, often too late to freshen up, the unkempt noodles, the storefront is also small and simple, extremely unremarkable, but the noodles made by the old lady are highly sought after by diners, coupled with the fact that the old lady is kind, the diners do not pursue the dining environment, and the delicious noodles are jokingly called "chaf noodles" by diners.
The value of fried fish noodles is first of all in the red oil, the materials used are taken from the mucus, blood scales, gills of live fish, add water to the pot and cook, and then mix with the oil juice of the fried fish into a red soup, so some people also say that the total root of the Austrian stove noodles is the green fish. The second is the popcorn that is used as a dough pouring, using fresh and flexible jumping from the double yangtan or Yangcheng Lake fat and tender blue fish, neither large nor small, about five pounds prevail, if the hot fish is lacking, it is better to stop supplying, rather than using miscellaneous fish to fill the number.
When slaughtering, the fresh fish do not fall to the ground, keep it clean, and the thickness of the knife is even. When making, the cut fish fillets are first immersed in the marinade of soy sauce, sugar, koji wine and shallot and ginger spices, and then they are browned to brown and yellow in a large pot over high heat, with a suitable tenderness, twice simmered in a pot, simmered with rock sugar, aged and fragrant, brownish red in color, thick and fresh.
The duck with white soup brine duck noodles is cooked with "Kunshan cannabis duck" in old soup, the white soup should be fresh, and the brine duck must be rotten. Marinated duck is one of the summer meat dishes of Suzhou people, duck meat is cool, and the marinated duck meat is less greasy. The white noodle soup is clear and transparent, without the thickness of the sauce color, without the fat feeling of the thick oil and red sauce, plus a handful of turquoise garlic leaves, not only the appearance is refreshing, but the entrance is even more fragrant.
Suzhou | feng town noodles
Fengzhen noodles are known as the "most difficult, the most delicate and the most delicious" bowl of noodles in Suzhou. The summer of Suzhou people is inseparable from that bowl of Maple Town noodles. Fengzhen, that is, Fengqiao Town; large noodles are noodles with toppings such as braised meat or fried fish. Because it is seasoned with old soup, no soy sauce, and the soup is clarified, it is commonly known as "white soup noodles".
Maple Town noodles are very seasonal, and in the past they were only supplied between the two solar terms of summer solstice and autumn. Among the Su-style noodles, the soup of Fengzhen noodles can be regarded as the most distinctive. Although it is a meat soup, it requires a clear understanding. The soup base is made of meat bones, eel bones, snails, shrimp brain shells, sake brewing, and rock sugar. In the old days, the most authentic Maple Town noodles had to be made from the lees left over from the distillery, and the wine was very strong and strong. After being improved, it was gradually made by adding sake brewing.
Speaking of toppings, the toppings of the Maple Town noodles are also a piece of stewed meat, but unlike the usual braised braised meat, this piece of meat is white. It is also more complicated in production, that is, a selection of pork belly, soaked to remove blood, plucked and shaved, after four and a half hours of simmering, the pot is sprinkled with green onions and cotton sugar. When simmering, there is no soy sauce, and it is seasoned by salt alone, so the color is light and the taste is light, and the entrance is melted.
In order to ensure the taste and avoid health problems caused by the difference between the cold and hot temperature of the stewed meat, let it cool naturally after the large meat comes out of the pan and does not enter the refrigerator. To prevent meat from fermenting, it must be sold out at 10:30 in the morning.
A bowl of maple town noodles is brought to the table, and the fine white noodles are fished in a large bowl of blue and white, just like the "back of crucian carp", green onions, white grains, plus a piece of white tender and transparent stewed meat, making people feel fresh. And the faint aroma of wine, combined with the aroma of the face is just right, even in the hot summer, the appetite is also a boost. Taste it carefully, the soup is clear, the stewed meat is tender, fresh and mellow, it is difficult to express, the color, the fragrance, the taste inadvertently reveals "the bowl in the heavens and the earth wide, the noodles twisted in the dry" .
As a popular item of summer noodles, the fresh white soup, the large meat that melts in the mouth, and the unique aroma of wine in the soup all make Suzhou Ning crazy.
Suzhou | Braised meat noodles
"Or come, a bowl of braised meat noodles, a wide soup heavy green bridge" Many days in old Suzhou start with a bowl of braised meat noodles. The meat should be three fine, three fat, hard ribs, and large sperm, and only the handsome Taihu pig and the Changzhou Luo pig are selected, the pig skin is thin and thin, fat and thin, and its pork belly is the superior raw material for making stewed meat.
A piece of stewed meat, first of all, the meat into the water soaked in blood water with seasoning slightly marinated, into the high heat, remove the ribs, leaving only cartilage, scrape the skin of the meat with a knife, repair the knife surface, and then slowly simmer on the stove for three or four hours, until the meat is rotten and not scattered, and the fat meat is completely like the translucent shape of amber honey wax. The stewed meat that comes out in this way can be called fat and fat but not greasy, thin and crisp and mellow, full of fresh juice, and not forgotten.
When eating, first push the stewed meat into the bottom of the bowl, and then apply ginger shreds to the back of the noodles to see the soup noodles steaming and the heat filled. The stewed meat through the boiling hot noodles, the seductive aroma slowly wafted out, making people appetite greatly, and then look at the large piece of stewed meat, gelatin dissolved, slowly appeared light pink, became slightly translucent, and finally fattened in the soup, will make the soup taste more plump. The pig skin that was originally together has also been scattered, and the soft flesh next to it will never make you feel greasy, let alone half fishy, but only lubricated, salty and luscious. A few small mouthfuls, full of fat, the whole person is sublimated and satisfied.
Suzhou noodle restaurant, must wait until the customer bought a ticket before the noodles into the pot, called people and other noodles. Only people can wait for faces, not faces and others. Wait for people, do not eat people like noodles. Because Suzhou people are absolutely reluctant to eat noodles that have been laid down before people come.
Suzhou | Bald butter noodles
Bald butter noodles, meaning "bare only crab yellow and crab paste", are the top noodles of legend. Every year, it is only sold in the season when hairy crabs are on the market, using pure cream for male crabs, toppings fried in pure yellow for female crabs, high-purity crab powder, and no trace of crab meat. Freshly fried toppings are poured into the noodles while they are hot, and the strong crab aroma comes to the nose, and each noodle is combined with crab yellow crab paste.
Suzhou | Three shrimp noodles
"Three shrimp noodles", this bowl of noodles is extremely seasonal, generally only for more than a month. Every year around the Dragon Boat Festival, the female shrimp in Jiangnan River Lake enter the spawning period, and the quality of the white shrimp produced in Taihu Lake is the highest, and fishermen vividly call it "silkworm shrimp". The so-called "three shrimps" are the three treasures on the shrimp: shrimp, shrimp brain, shrimp kernel.
This bowl of noodles is very laborious, you need to pick the shrimp first, and then peel the shrimp. The remaining shrimp shells are boiled in the soup with the shrimp heads. Then peel out of the shrimp head to form a small piece of shrimp brain that forms a dark orange-red color. At this time, the noodles are cooked under the water, together with the shrimp and shrimp brain, put in the shrimp soup, simmer over low heat, and let the strong umami flavor of the "three shrimps" seep into the noodles.
The shrimp are fat and tender; the shrimp are full and fresh; the shrimp brain shaped like red rice is hard and fragrant. The taste is so delicious that I drool when I think about it!
The raw materials of the three shrimp are not unusual, but if you have seen the meticulous effort they take to peel shrimp and produce shrimp brains, you will know how valuable this thing is, and the "heavy work and light material" is clear at a glance.
Suzhou | Popping eel noodles
Popcorn noodles are outstanding is popped eel, it is eel slices raw fried into yellow crisp, and then after adding soy sauce, sake, sugar, broth, etc., through the "vegetarian oil frying, meat oil stir-frying, sesame oil pouring" and other exquisite cooking, the noodles are smooth, the eel is crisp, the taste is sweet but not greasy.
Wuxi | Guangfu Temple plain noodles
The traditional Su-style noodle soup relies on meat oil and meat pouring, but there are also noodle restaurants that have a unique path, vegetarian soup, vegetarian oil, vegetarian pouring, and even noodle restaurants are in the Buddha's Gate. For example, Guangfu Temple has a variety of toppings of vegetarian noodles, the reputation is so great, almost become a major specialty of Wuxi. This bowl of Guangfu Temple noodles, which is famous in Wuxi, deserves a special trip for it.
Decades of Guangfu Temple vegetarian noodles, from a few cents a bowl to eighteen pieces of a bowl, the taste has maintained a good reputation, when the business is good, it is full, inside and outside the guests are full, one side is difficult to find! A variety of mushrooms boiled noodle soup, delicious and refreshing drink without mouth dry, crucian carp back thin noodles, bamboo shoots, gluten, shiitake mushrooms, black fungus, carrots, white fruits and other tender flavor, but also sprinkled with white sesame seeds, a bowl of belly, full of raw flavor.
Jiangyin | Simmer noodles in knife fish sauce
Knife fish noodles are a traditional snack in Jiangyin, Jiangsu Province. The snack is delicious, and appetizing. Knife fish noodles are hand-rolled from fresh knife fish velvet, egg whites, and fine flour mixed with water. The soup is made of old hens, tube bones, pork minced meat, knife fish head and tail, pork bones, cooked knife fish noodles are white and delicate, cooked for a long time, both resistant to chewing, and delicious, such as with ham shreds, egg skin silk, sprinkled with some garlic leaves, but also let people not eat raw, called a must.
Jiangyin has a local saying: "Noodle soup is thrown to the eye, rather slap the face", this noodle that would rather be slapped is knife fish noodles. Legend has it that in the Qing Dynasty, Sun Baoyuan, a Jiangsu scholar and political master with a government office in Jiangyin, was fond of noodles, and the family cook tried his best to do his best. On the sixth day of the first month of the second lunar month, on the occasion of its fiftieth birthday, it is the time when the Yangtze River knife fish is on the market, and the family kitchen uses "knife fish noodles" to celebrate, and the host and guests are full of praise after eating. Later, knife and fish noodles were gradually spread from officials and squires to various restaurants and restaurants, and the common people were also able to taste them. In order to improve the freshness of knife fish noodles, jiangyin chefs have also improved.
Knife fish simmered noodles are much more affordable than steamed knife fish. In fact, it has a definite name, to "knife fish" and "simmered noodles", sandwiched into a "juice" word. In the lower reaches of the Yangtze River, where knife fish are abundant, in the areas of Jiangyin, Zhenjiang and Yangzhou, bureaucrats and salt merchants in the Ming Dynasty suspected that knife fish had many thorns, and invented this method of eating knife fish without spitting: knife fish sauce simmered noodles. The seasonal fresh knife fish is steamed and boneless, wrapped in gauze and put into a pot, and boiled into knife fish juice; then simmered in knife fish juice, although the knife fish is not seen, but the essence of the fish has long been simmered into the noodles.
The noodles are simmered in knife and fish sauce, which is the best taste of spring, just like the Ming Dynasty Dragon Well, the tender leek buds, and the toon head. Sitting in the lobby of the noodle restaurant, I taste the taste of spring river knife fish, milky white soup, thick and mellow, thick and fragrant.
Changshu | Mushroom (xùn) oil surface
Mushroom noodles used to be the noodles of Changshu Xingfu Temple. The raw material is taken from pine mushroom, which "grows in dense pine trees, and pine flowers are floating with native fungus." The "Wuzhong Recipe", which was printed during the Republic of China, also records: "The monastery is vegetarian, and mostly use mushroom oil, sesame oil, bamboo shoot oil, occasionally and ambiguous, and there is no victory." "The mushroom oil in the text, that is, pine mushroom oil.
The best mushroom noodles are made of wild chicken hatching mushrooms, and are stir-fried with farmhouse vegetable oil, star anise, cloves and other condiments, so it will have the unique aroma of vegetable oil. The fresh soup with changshu flavor, accompanied by the tenderness and smoothness of the mountain rare wild mushroom, really responds to the sentence "Fragrant tooth and tooth musk are out of reach, and the chicken with pineapple avoids the mat." ”
Taicang | Double phoenix lamb noodles
When it comes to eating lamb noodles, the first reaction of people in Suzhou is: Shuangfeng lamb noodles! Shuangfeng lamb noodles, also known as Shuangfeng fat sheep noodles, are one of the characteristics in Taicang's catering culture, and are known for their crispness, thickness, aroma and fatness. Shuangfeng mutton has a long history, as early as the Ming Dynasty Hongzhi years there are hymns to lamb poetry cloud: "The autumn wind has passed through xilin temple, and the aroma of mutton in the deep alley has been smelled."
Shuangfeng lamb noodles stand out among many lamb noodles, there is a set of secrets: first of all, the purchase of goat breeds, pay attention to the purchase of large skin and thin meat tender "Taicang goat", to choose 2-4 teeth of the sheep mainly, such mutton, meat fat and not greasy, and tender and moderate, is the best choice. Second, pay attention to slaughter, you must repeatedly wash the lamb, the meat is fat but not greasy, the processing is repeatedly cleaned, dehaired, and the good lamb is clean. Third, the bottom of the pot is placed on a plate to remove the shelling of the new straw core grass handle to prevent the coke pot; the pot is surrounded by white radish to remove the smell. Fourth, after slaughtering, the meat is divided into pots, the older meat is placed in the lower layer, and the tender meat is placed on the upper layer, and then the seasoning is added and simmered. Its noodle soup is boiled with the original soup of cooked sheep, which should be boiled thickly but not turbid, oily and not greasy. Its noodles are handmade, commonly known as "jumping noodles", which are characterized by thin, soft, smooth and tough noodles, cooked in water, cooked for a long time, and have a very good taste.
Yangzhou | Xiaoyangchun
Noodles are not a delicacy, but a very ordinary food. The essence of Chinese cuisine is to turn decay into magic and mediocrity into high-end. Therefore, this bowl of the simplest Yangchun noodles is the most test of kung fu. Yangchun noodles, in fact, is a bowl of ordinary bare noodles, why is there such a name full of cultural charm?
Its origin is the folk custom to call the lunar calendar October as XiaoyangChun, before a bowl of noodles ten yuan, Yangzhou literati will use their brains to associate this with noodles, so it is called "Yangchun noodles". Yangzhou people are more particular about Yangchun noodles, and a bowl of delicious noodles must be able to meet the requirements of "hard but not raw, soft and not rotten".
First of all, the noodles should be good. Raw materials are the key to affecting the taste of noodles, when making, the noodles should be put in an appropriate amount of edible alkali to make alkali noodles, mainly fragrant. The noodles should be pressed back and forth a few times in the machine to make the noodles have strength, and in any case, you can't put edible glue. It is necessary to sprinkle with small powder to make the noodles non-sticky and non-paste soup, and finally form a flat and thin Yangzhou noodle with moderate width, which is easier to taste.
Second, be underneath the soup. Although Yangchun noodles are clear soup noodles and do not have any side dishes, they are by no means boiled noodles, and the trick is in this soup. "This soup, it does not use MSG, but uses local river prawns, river shrimp seeds after natural drying, with chicken soup boiled out, simmered, almost an hour and a half to two hours. The people take food as the sky, and the dish takes soup as the first. "This is the experience of the masters.
Third, open the condiment. Yangzhou people below is not called condiments, but called open condiments, here is exquisite, soy sauce to cook soy sauce, bought back raw soy sauce to boil, boil, become mature soy sauce, sauce flavor is stronger. Boiling lard must be put ginger, green onion, wine, boiled lard without pig fishy smell. When opening the condiments, soy sauce, lard, garlic puree or garlic seeds, pepper, monosodium glutamate, plus a little sesame oil, the same can not be less, and then mixed with shrimp seed soup, bamboo basket colander and large noodle chopsticks with a combination, very neatly forked noodles in the bowl, looks really like a comb, Yangzhou people are very figuratively called "comb noodles".
A bowl of fine Yangchun noodles, placed in a white porcelain bowl, can smell a fragrance from a distance, you can faintly see shrimp, sprinkled with a little green onion, the aroma is overflowing, the noodles are smooth, the aroma is hidden in the gap between the noodles and the noodles, the shrimp provokes the taste buds, and the soy sauce encourages lard. If you have ever eaten such a bowl of noodles, perhaps you can understand why the people of Yangzhou have such a deep affection for this seemingly ordinary bowl of noodles.
Yangzhou | Simmer the noodles
Mr. Hong Weifa said in the "Yangzhou Noodles" section of "Yangzhou Continuing Dreams" that there are many types of simmered noodles in Yangzhou, "the rate varies from time to time, including knife fish simmered noodles, crab simmered noodles, wild duck simmered noodles and so on." In addition, there are general such as shrimp simmered noodles, chicken shredded simmered noodles and so on. The beauty of this simmered noodles is that the noodle soup is delicious and the noodles are soft and cooked, but not so that the soup and the noodles are not mixed with the noodles." The characteristic of Yangzhou simmered noodles is that the soup is mellow, and it is good at using meat to boil the broth and then cook the noodles in the broth. The soup base of the noodles has been boiled for a long time, and then it is flavored with open ocean and green onions, which has a large amount of dried shrimp, and the soup is brown, and the taste is rich and mellow. Lin Lan's obsessive poem said: "Don't be soft as cotton, the soup is cooked and fresh, taste the giant bowl Junxiu, seven should lose this." ”
Yangzhou | dumplings
Dumpling noodles are the traditional noodles of Yangzhou, but there are no dumplings in the dumplings, and the Huaiyang area calls the small wontons Huai dumplings, so the dumplings are wonton noodles. Dumpling noodles do not cost much, so that diners can eat two kinds of food in a bowl at the same time, both meat and vegetarian, so folk legend: "dumpling noodles, dumplings and noodles, meat and vegetables, a bowl of two bites." "It's the best of both worlds. Almost most morning tea shops in Yangzhou have dumpling noodles for sale, and Yangzhou's most famous dumpling noodles naturally cannot avoid the century-old shop Jiang Jiaqiao Dumpling Restaurant.
The wontons in the dumpling noodles are very exquisite, and the thin skin and large filling are the basis. Its shape, the overall appearance is like a sparrow's head, small and exquisite; its edge is like a lotus leaf, exquisite and beautiful; its bottom is like a coin, neat and flat. After cooking and loading the bowl, the wontons are raised upwards, like a blooming lotus flower, which is very moving.
Wonton noodles boiled must be fresh, the fresh must be dried in Futian Gaoyou, Shaobo two lakes produced lake shrimp seeds as condiments, shrimp boiling soup, high fire soup, first under the ravioli, after the bottom, the wontons are not broken, the noodles are not rotten and not sticky; when out of the pot, put Yangzhou san and simei soy sauce (or shrimp seed soy sauce, or soybean soy sauce), and then seasoned with pepper, garlic flowers, coriander, refined cooked lard and other spices, open the soup, fork noodles, and then fill the wontons.
When eaten, the wonton filling is tender and fresh, the noodles are strong and smooth, and the noodle soup is fresh and mellow. After eating the dumplings, there are still a few shrimp seeds left in the bottom of the bowl, which can be described as genuine. It is really in response to a sentence from Yangzhou: "Shrimp seed umami soup, pepper and garlic aroma, wonton filling tender heart, noodles in the mouth." ”
Shanghai | Stir in the shallot oil to mix the noodles
Shallot oil noodles (shallot oil mixed noodles) is a very famous snack in Shanghai, the status is like Guangzhou's wonton noodles, as the breakfast of old Shanghai, shallot oil mixed noodles is the most classic food memory. A bowl of shallot oil is perfect for Shanghainese who are eager to enjoy it. The ingredients are simple, the flavor is rich, and the aroma of green onions lingers.
The method of mixing noodles with shallot oil is roughly as follows, take a small stick of chives into the oil and boil until the shallots are fragrant and ready, cooked into noodles, poured into thin noodles, delicious, smooth and delicious, varieties include open onion oil noodles, green onion oil meat noodles, shallot oil three shrimp noodles (refer to three shrimp noodles) and other varieties. The three shrimp are river shrimp shrimp kernels, shrimp brains and shrimp seeds.
Nanjing | Old brine noodles
Southerners love rice, and northerners love steamed buns. Nanjing people who are not north and south love to eat noodles! There are two most famous noodles in Nanjing: old brine noodles and leather belly noodles. The essence of Nanjing's old brine noodles is in the "halogen", that is, the soup of the noodles, so the kung fu of boiling the old brine is the foundation of the noodle restaurants in Nanjing.
The so-called old brine is by no means a perfunctory "soy sauce soup" can be compared. Authentic Nanjing old brine noodles taste salty and sweet, neither like the northern soup to find fresh in the salty, nor like Suzhou's Aozao noodles are a little greasy, Nanjing old brine face from the chengyi faction.
Nanjing | skin belly noodles
How much Do Nanjing people love to eat noodles, every day at noon, most of the noodle restaurants on the street will be crowded, chop half a duck, come to a bowl of skin belly meat noodles, add a piece of oil residue, put more oil residue, which is the standard for many Nanjing people's lunch. Whenever Nanjing snacks are listed, "skin belly noodles" must be listed among them, and they have never been absent.
Skin belly noodles belong to the unique "species" of Nanjing, fire fire water, under the big stove, large balls of noodles thrown in, large scoops of broth poured in, golden belly, thin meat shreds, tender pork liver, plump waist flowers hugged into small balls in the pot "dancing", red tomatoes, green vegetable stalks, black fungus, white oyster mushrooms happily "through" in the soup. Suddenly, the soup boiled, the noodles floated, and the huge porcelain bowl like a washbasin was already waiting on the side, and the soup with noodles was poured in and brought up, weighing several pounds.
The important point is that the production process of the skin belly is very exquisite, first carefully remove each piece of fat on the skin of the meat, boil the skin of the clean meat in a large pot of water to a translucent state, and then fish it up and dry it in a ventilated place, throw it into the lard made of fat that is close to the skin of the meat and fry it, the requirements for the heat are also very high, and it is not necessary to supervise it personally by an experienced teacher. Only such a fried belly will have a golden and crispy taste.
In the eyes of Nanjing people, a good bowl of belly noodles, there are many "doorways", such as: the belly of the skin must be "bubble" to suck up the soup, but also to "choke" with bite; noodles are divided into white without alkali and yellow with alkali, but they must be "hard"; the soup should be large, the material should be sufficient, the taste should be fresh, it is best to put the chili oil into the boil when the following strips are used, so that it is enough to "taste". Stir up a few spoonfuls of fiery red chili oil, drizzle a few drops of fragrant aged vinegar, and a large bowl of skin belly noodles with a delicious flavor is officially baked.
On those simple strip tables at the end of the streets and alleys, the cheerful and stout big man, the elegant and exquisite lady, the white-haired old man, all of them plunged into the noodle bowl, huffing and whirring, sweating, and in an instant, a bowl of noodles saw the bottom.
Guizhou | red oil crisp whistle noodles
Crispy whistle noodles are the traditional Han chinese snacks of Guizhou Bijie, its shape and taste are somewhat similar to Sichuan's Yibin noodles, but Bijie crisp whistle noodles are famous for their unique crisp whistles in Guizhou, and the way of eating them is also very distinctive. The soup and noodles are separated, and the way to eat them is unique. The noodles are fine and crispy, the whistles are crisp and sweet, and the soup is fresh. Also known as burning noodles. Crispy whistle noodles are very popular in Guizhou, Sichuan and other places, the whole looks like a cheek noodles, stirred each noodle is wrapped in sauce. At first glance, it feels a bit oily, and the entrance makes people surprise. The surface of the noodles has a somewhat crispy feeling on the surface, and the aroma of the meat comes out when chewed.
Guizhou | intestinal noodles
Intestinal noodles are a very prestigious flavor snack in Guizhou.
Intestinal noodles were founded in the late Qing Dynasty. It is said that more than a hundred years ago, there were many meat cases in the area of Guiyang Beimen Bridge. There are two noodle restaurants at the head of the bridge, Fu and Yan, who use the fat intestines and pig blood on the meat case to make intestinal noodles to attract customers who come to buy meat and vegetables. The two noodle restaurants competed with each other, so that the quality of the noodles continued to improve, and finally sold fame in Guiyang.
Intestinal noodles are also known as intestinal noodles. "Intestine" is the large intestine of the pig, "Wang" is the blood of the pig, plus noodles, the three add up to complement each other. "Intestinal Wang" is the harmonic sound of "Chang Wang", which means auspicious. All snack streets in Guiyang city are sold, of which the "Cheng Intestinal Wang" in Longjing Lane is the most representative. The price is generally around 10.00 yuan / bowl.
Among the many snacks in Guizhou, Intestinal Wang Noodles have the knife method of Shanxi knife cutting noodles, the strength of Lanzhou ramen noodles, the moisture of Sichuan Dandan noodles, the mellow aroma of Wuhan hot dry noodles, and are known for their "three absolutes" of color, aroma and taste, with the flavor and taste of blood tenderness, crispy noodles, spicy aroma, soup freshness, as well as the characteristics of red but not spicy, oily but not greasy, crisp and not raw.
The reason why intestinal noodles can be unique is not only because it has a long taste of fat intestines and blood wang, but also because it has a crispy stomach that is as important as fat intestines and blood wang. To put it bluntly, it uses fat intestines and blood wang to make intestinal and wang, respectively, and then use pork belly to make crispy, and then use intestinal oil, crispy and chili oil to make red oil, thus forming the basic characteristics of "three cheeks" and red oil on the intestinal noodles.
The special feature of Intestinal Wang Noodles is also that its noodle making process is somewhat special. The noodles used in Intestinal Mong Noodles are handmade egg noodles. To make it, use 500 grams of fine flour, add 4 eggs, a little alkali and an appropriate amount of water, and knead repeatedly to make a water-adjusted dough. The dough is then placed on a special board, repeatedly folded and squeezed to make a thin satin dough, and then sprinkled on the dough with bean flour as a puff powder, and the dough is folded up and cut into a thin filament. The whole operation process has the saying of "three flips, four and nine cuts".
The boiled noodles in the intestinal noodles are also very exquisite. Authentic intestinal noodles are boiled bowl by bowl, never in one large pot at a time. Each bowl of intestinal noodles with about 80 grams of noodles, shake down into the boiling water pot that is boiled to a slight boil, cook until the pot is tumbled, use bamboo chopsticks to fish the noodles to see if they are straight, if they are straight, use a colander to scoop up, and then pour a bowl of cold water into the colander, and then quickly put the noodles into the soup pot and heat it, so that the noodles are "glued" and then loaded. Bean sprouts are poured into a bowl at the bottom, then chicken broth is poured into the bowl, and the fatty intestine slices, blood flakes and crispy slices are added, and finally drizzled with red oil and sprinkled with green onions.
Guangzhou | Bamboo noodles
Zhusheng noodles are the local traditional noodles of Guangdong Province, one of the snacks in Guangzhou, and the Cantonese word is renamed "sheng" because of the unlucky pronunciation of the word "pole". Bamboo noodles are a type of noodle dish that is made by rubbing noodles and noodles by the traditional method, and pressing noodles and wonton skin with bamboo poles (large bamboo poles).
Bamboo noodles were popular in the Xiguan area of Guangzhou as early as the Republic of China period, and in the 1950s and 1960s, a bowl of bamboo noodles was once a kind of oral blessing for the people of Guangzhou. Since the mechanization of the noodle process in the late 1950s, the bamboo noodle making process has changed from hand-made noodles to machine noodles, rolling, and cutting surfaces, and continues to this day.
The veteran traditional noodles that earned a place for Southern Noodles in the first and second episodes of "China on the Tip of the Tongue" earned a place for Southern Noodles.
Yanji | Grim
Yanji Cold Noodles (연길랭면), one of the "Top Ten Noodles in China", is a well-known traditional Chinese Korean food at home and abroad. The Yanbian area of Jilin is famous for its Cold Noodles in Yanji, called Yanji Cold Noodles.
Throughout the Korean Peninsula, cold noodles are often considered to be food in places like Hamgyong and Pyongyang in the north. It and corn warm noodles are the most representative noodles of the Korean ethnic group. The main raw materials are buckwheat flour, wheat flour and starch, but also corn flour, sorghum rice noodles and shidou starch. Among them, it is particularly famous for its cold noodles. Usually, beef soup is used to rinse the cooked noodles with cold water, and then put it in a bowl and add the soup used to cook beef before (remember that the soup must be cold) and slices of spicy cabbage, cucumbers, eggs, beef, green onions, sesame seeds, chili peppers, pine nuts, apples or watermelon.
The soba noodles are covered with beef, apples, and kimchi, and a spoonful of cold, sour and sweet soup is scooped from a vat before being served, making a cool bowl full. This is the impression left by Yanji cold noodles to many people, and it seems that only the cold noodles produced by this method are the most authentic. Cold noodles are about soup , beef broth is meant to be skimmed off from the oil slick ; cool — whether it's soup or noodles , is eaten cold. Only in this way can the summer heat be thrown out of the "noodle shop".
Xiangyang | beef noodles
Xiangyang beef noodles are the favorite breakfast of Xiangyang people, many Xiangyang people say that a happy day often starts with a bowl of beef noodles and a bowl of rice wine.
Beef offal refers to the internal organs of cattle, and in Xiangyang it mainly refers to beef intestines and beef lungs (excluding tripe). Beef offal originated in the late 1970s, and Muslims living near Youyi Street in Xiangyang City's Fancheng District sold beef, but the butter was left in large quantities. Some sellers combine the alkali noodles that locals like to eat for breakfast with the spicy and mellow flavor, and on the basis of the carefully prepared noodle soup base brine, add pre-boiled spicy butter to form the prototype of beef offal noodles - butter noodles. Over time, the stewed beef offal became the main ingredient of this snack, and the beef offal noodles were officially formed.
Beef offal noodles pay the most attention, one is the taste, the second is the thick taste, and the third is the aftertaste. When you eat, you first come to the noodles, and as soon as you take the noodles mixed with chili oil, the spicy taste whizzes down the tip of your tongue to the bottom of your heart. At this time, you can't stop, you have to continue to eat, and when the spicy energy passes, the aroma begins to taste. Then take a bite of beef offal, beef offal soaked in secret spices, soft and moderate without losing strength, and the teeth and cheeks remain fragrant after eating. Then eat, the sweat unconsciously began to flow, the surrounding diners began to heat up on their heads, and the mouth kept making a "sizzling" sound. In this way, the xiangyang people ate fresh and spicy noodles, chewed the beef offal, tasted the mellow rice wine, and the day's life began happily.
Guangzhou | shrimp wonton noodles
Dumplings in the north, for thousands of years, from form to content, there is no qualitative change, the style is relatively fixed, while the southern wontons are constantly innovating. The name is also a hundred flowers in the southern provinces, Sichuan is called scribe, Guangdong is called Wontun, Hubei is called Baomian, and Jiangxi is called Qingtang.
Guangzhou's Wonton is unique, adding noodles, seemingly simple combination but has an unexpected taste, is definitely one plus one far greater than two effect. In this way, the appearance is richer and the taste is more layered, so it is quickly popularized in Guangdong, Taiwan, Hong Kong and Macao, with fresh shrimp wonton noodles being the most distinctive, becoming one of the most popular traditional flavor snacks in Guangzhou. Shrimp wonton noodles are finely made, rich in filling, including pork, fresh eggs, shrimp, etc., the soup of wonton noodles is very exquisite, there was no MSG before, it was made of pork bones, shrimp, and earth fish.
Wonton noodles are also very exquisite on the table: the bottom of the bowl is generally put five fresh shrimp wonton, and then the noodles are spread on top of the wonton (many foreign diners will mistakenly think that the store forgot to put wonton, and only noodles, to pick open the noodles underneath to see wonton), and then add half a bowl of noodle soup, the soup to put some leeks and yellow shreds, add delicious and bring crisp taste. Because you want to maintain the elasticity of the noodles, you must pay attention not to let the noodle soup soak the noodles in full, you must have a part of the noodles exposed on the soup, and you must eat it while it is hot. There is also a trick to distinguish the true and false wonton noodles: leeks must not be lacking.
Zhenjiang | Pot lid noodles
Zhenjiang has three monsters: "balsamic vinegar is not bad, the meat is not cooked, and the lid of the pot is boiled inside the noodle pot." Pot lid noodles, also known as Zhenjiang knife noodles, is one of the top ten famous noodles in China, known as "the first side of the world in Jiangnan", named for adding the pot lid to the pot in the noodle pot below, with a strong civilian style, known in Zhenjiang.
The noodles used for the pot lid noodles are "jumping noodles". The so-called "jumping noodles" is to put and knead the noodles on the board, by the operator sitting on one end of the bamboo bar, the other end is fixed on the board, both up and down, and like dance, like acrobatics, repeatedly squeezed into a thin skin, and then cut with a knife, so that the "jumped" noodles are particularly flexible.
Zhenjiang is the confluence of the north and the south, the roughness of the north and the delicacy of the south of the river are integrated with each other, and the pot lid noodles are made with a unique flavor. The method is not complicated: knead the flour into thin slices, cut it finely with a knife, put it together with a small cedar pot lid, and then put the "toppings" such as shredded meat, pork liver, sausage, vegetarian vegetables and other "toppings" needed by the guests in a small bamboo cage, cook it and put it into the bowl with the seasoning.
Pot lid noodles, wonderful on this small pot lid. There is a small lid floating in the cauldron, the surrounding air is breathable but the boiling water does not overflow, the lid of the pot presses the tumbling noodles, no matter how it is cooked, the position of the noodles in the pot remains basically unchanged. The noodles are attached to the lid of the pot, the water boils around it, there is no gap between the water and the lid, and the cooked noodles are particularly strong. The unique wood aroma of the fir pot lid also adds a different umami flavor to the noodle soup, and also plays a role in seasoning.
The secret method of boiling soy sauce is another "secret weapon" that emits a seductive aroma on the lid of the pot. Select soybean soy sauce, add more than ten kinds of condiments, such as dragon, cinnamon, vanilla, star anise, wild mushrooms in the depths of the South Mountain, chicken bones, etc., first boiled, then adjusted to a warm heat for several hours, cooled and cooled, two days later before eating.
The authentic pot lid should look like this: an old-fashioned coal stove, the flames blown by the blower are short and long, and the bottom of the round iron pot is licked quietly. In the misty soup pot, a round wooden pot lid dances with the boiling water, and from time to time three or two flat noodles are shrugged on the lid. On the board of the back room, there is a thick bamboo pole, and the two masters skillfully jump up and down on the bamboo pole, and the sound of the bamboo pole creaks and creaks, which is very charming. After the dough was rolled to full of toughness, the master used a rolling pin to roll the dough into a paper-like thin, so he did not hesitate to lift the wide cutting knife, cut the dough into strands of noodles, and spread it on the board and wait for the pot. Wait for the noodles to be served, the red soup base, the thin noodles, the verdant green onions, plus the shiny and dangling toppings, before the chopsticks are moved, the heart is drunk.
Tianjin | noodles
Since ancient times, Tianjin people have given noodles a "festive" color head, whether it is a New Year's festival, marrying a daughter-in-law, or moving to a new home on a birthday, sometimes even if they have just recovered from a serious illness or returned home from a business trip, Tianjin people have to eat noodles to celebrate. Festive noodles play such an important role in daily life, so the "Weizuzi" who love to eat and eat have developed this ordinary noodle into a banquet, creating a unique noodle table in Tsumen, and it has been passed down to this day.
Tianjin since ancient times has a "get up dumplings, fall on the face" folk customs, relatives or friends some people come back from a long way to eat a noodle noodles to pick up the wind, if you want to embark on a long journey to eat dumplings to send off. In the impression of most outsiders, eating noodles is to eat a full meal, and there is no grade to speak of. But in Tianjin to eat a meal of noodles can be more exquisite, that grade naturally does not need to say more. Tianjin's noodles can be described as "the brine of the fishing noodles flowing with iron", in the spring there is a taste of delicious pippi shrimp brine, in the summer there is a refreshing sesame sauce brine and pepper oil brine, in the Mid-Autumn Festival, there is a crab meat brine, in addition to the three fresh brine, gluten brine, tomato and egg brine that are often eaten regardless of the season.
However, the most exquisite and famous of these is the noodle table. In the early years, the noodle table was also divided into traditional noodles and high-grade noodles, which included four cold meats, four stir-fried dishes, four noodle dishes, four-sided yards, red and white two-sided brine, if it is a Happy Birthday noodle table, the noodles should also be covered with red pink skin to show auspicious and festive. Premium noodles include four cold meats, a head dish, four stir-fries, four sides, four sides of the bowl, four sides of the yard, red and white two-sided brine. However, the noodle table is not a fixed dish like the full table of The Manchu Han, its most exquisite place is still to change the color of the dish with the change of seasons, whether it is stir-fried vegetables or noodle codes, what is fresh to eat, what to eat at the right time, so that the eaters are tireless, often eat new. Take this shrimp as an example, eat fried shrimp in the spring, eat fresh peas fried shrimp in the summer, eat fried green shrimp cucumber in the autumn, and eat shrimp leek yellow silver needle gluten in the winter.
Chongqing | small noodles
When it comes to the impression given by Chongqing, people must first think of hot pot, Qiaodu, Shancheng and the like, but there is another kind of food in Chongqing that is more popular than hot pot, and the people-friendly is Chongqing small noodles. In a narrow sense, small noodles refer to spicy vegetarian noodles seasoned with onion and garlic sauce vinegar chili. In the discourse system of old Chongqing, even if beef sauce is added, noodles with luxurious toppings such as ribs are called small noodles, such as beef, fatty sausages, pea fried sauce noodles, etc.
The criteria for Chongqing people's evaluation of the advantages and disadvantages of small noodles are mainly condiments, and the condiments of small noodles are where their soul lies. The small noodle family is rich in variety and variability, forming a personal custom taste. For example, stores are required to "dry boiled noodles" (less water dry mixed noodles), "lift yellow" (noodles are too stiff), "add green" (add more vegetables), "heavy spicy" (more oil spicy) and so on. It is also possible to require stores to use different thicknesses and shapes of noodles, such as "thin noodles", "leek leaves", "lasagna" general stores have these three kinds of noodles. You can also ask the store to add or decrease a specific spice, such as: "less spicy", "heavy spicy", "no garlic" and so on.
Yibin | Yibin noodles
Yibin, the first city of the Yangtze River, has been a bustling water wharf since ancient times. Especially from the late Qing Dynasty to the middle of the Republic of China, because of the "water and land intersection, trade four", it has become a famous commercial and trade town in the southwest and one of the largest entrepot markets, creating a logistics myth of "zhaotong that cannot be moved, and the Syrian house that is dissatisfied". At that time, there were many workers at the Yibin dock, so during the Guangxu period of the Qing Dynasty, the prototype of burning noodles ——— "fritter noodles" came into being.
At that time, the porters on the water pier dried the water leaf surface (also known as the "water surface") and mixed it with lard and chili oil (red oil) to enjoy it. This bowl of noodles, rich in calories and spicy and refreshing, does not seek refinement, but can meet the heat energy needs of laborers and appetite, eat a large bowl, you can withstand the hard physical labor. Moreover, Yibin Water Wharf accommodates hundreds of rivers, which also shapes the eclectic spiritual temperament of Yibin people. Although the noodles do not seek elegance, they are still a mixture of ingredients, and the taste is compounded, with hemp, spicy, fresh, fragrant, crisp, tough and other overlapping rich aromas and textures, gliding on the taste buds.
Will the burning surface really "burn"? The "burning" of the burning noodles has two meanings, one refers to the red oil in the burning surface, the color is red and bright, like the flame wants to burn; the second is that the burning noodles need to be boiled dry, thrown dry, and rich in grease, the so-called "oil is heavy and waterless, ignition is burning", so the name of the burning noodles. It is understood that the burning noodles need Yibin grain made of water leaf noodles, long boiled not mixed soup, its ingredients need to be produced locally to achieve the best results: Yibin sprouts have a history of more than 100 years, small grinding sesame oil has more than 80 years of production history, peppers are best gaoxian unique peppers, peanuts are local skinny peanuts, the taste is aromatic; even green onions, the best are Yibin chives... A small bowl of noodles blends the essence of Yibin's local products.
Datong | knife cutting surface
Speaking of Chinese pasta, I have to say that Shanxi, which is known as the "birthplace of Chinese noodles", speaking of Shanxi's pasta, we cannot but promote Datong knife noodles.
The process of making the knife-cut dough is very ornamental, and the chef holds a uniquely shaped tile knife in front of a large cauldron filled with boiling water, and holds a cylinder-shaped dough in the other hand. After starting to cut the noodles, the noodles from top to bottom, one after another, just like a meteor catching the moon, drawing an arc-shaped white line in the air, the noodles fall into the soup pot, the soup noodles turn over, and like silver fish playing in the water, the fire is good-looking, skilled chefs, can cut to more than a hundred knives per minute, and the length of each noodle leaf is exactly six inches. After the noodles are cut out of the pot, the medium and thick edges are thin, and the edges are clear, resembling willow leaves. Add a delicious broth and a little rotten meat, add a little chili oil, the aroma is fragrant. The entrance is slippery on the outside and the inner tendon, soft but not sticky, and the more you chew, the more fragrant it is.
Xiamen | shacha noodles
In southern Fujian, when it comes to Shacha noodles, almost everyone knows that it is not only the first breakfast in the morning, or the fullness of the afternoon, but also a must-have for late-night snacks, and its figure is everywhere in cities like Xiamen, Zhangzhou. Xiamen is an early city that opened to the outside world, and there are many imported products in people's lives, and shacha is one.
The beauty of shacha noodles is in the soup. Fresh pork bones, whole chicken and fish heads are boiled into a delicious and mellow broth; one of the main ingredients of the sand tea is made of fine shrimp heads, marinated in salt for more than two months, and then finely ground, the shrimp paste, garlic sauce in the order of boiling oil fried thoroughly, to cool after adding five-spice powder, curry powder, paprika, sesame seeds and so on.
Fuzhou | Line polygons
Fuzhou line surface production, which began in the Southern Song Dynasty, has a long history of more than 800 years. In the Fuzhou area, the noodles are widely loved by the people, and on the first day of the Chinese New Year, people eat a bowl of noodles to wish for health and longevity. The noodles also have the following nicknames: the noodles of the birthday delivery line are called "shou noodles", the women give birth to confinement with their staple food, accompanied by eggnog, chicken soup and called "birth noodles", the marriage and engagement of the man to send the woman's home is called "happy noodles", far away from home or the distant guests to enter the boiling noodles plus two eggs to entertain, called "taiping noodles".
Fuzhou noodles are traditional local snacks in Fujian Province and belong to the Fujian cuisine family. The main production areas are Lianjiang Danyang, Fuzhou Houyu, Changle District, Minhou County and other places, it is known for "silky as fine as hair, soft and tough, into the soup is not paste", but with the transformation of the neighborhood and the inconvenience of traditional craftsmanship, the output has decreased a lot (now there are dough making machines, but the really good is the handmade noodles). Select fine white flour as raw materials, accompanied by salt, potato flour, raw oil, mix well, and mix well, and make it through several processes such as noodles, kneading strips, loose strips, skewer noodles, ramen noodles, and sun exposure. The finished product is divided into two types: "special line noodles", slightly thicker, with a diameter of less than 0.7 mm, usually used for stir-frying, for "noodle tail".
The longest line surface on the face frame can reach 7 meters, the longest length of the pulled Fuzhou line surface can reach 2 meters, the diameter is only 0.6 to 0.7 mm, and the red line is tied on the face when the face is pulled, because the line surface is the longest face in the noodle category, also known as "long noodle" and "shou noodle". Because the Fuzhou dialect "long face" and "long life" are harmonious, the People of Fuzhou also call it "Long Life".
Xinjiang | pulling strips
Pulling noodles is a common name for Xinjiang noodles. When making it, it is made directly by hand without rolling and pressing, and adds various vegetables and beef and mutton, which is a popular noodle dish that people of all ethnic groups in Xinjiang like.
In Xinjiang, from roadside stalls to large restaurants, noodles can be found everywhere. The able daughter-in-law kneads the dough by herself, the family has dishes and rice, and tastes and nutrition; overtime on weekdays, there is something in the heart of the hand, the quickest thing is to eat a mixed noodle, ten minutes to solve the problem; occasionally come to the restaurant to pull a strip, and then add two strings of grilled meat, or add a few thin skin buns, guests and hosts are happy. Mixed noodles is really a kind of food that can be rich and thrifty, and can be vegetarian and meat.
Making a pull strip, and noodles is the most critical step. Southern people and noodles are "cofferdam filling lake" type, pouring water into the basin where the flour is put, pushing the flour a little bit by hand to the middle, kneading and stirring; Xinjiang people and noodles are "sprinkling and kneading" type, dipping water with their hands, sprinkling a little bit in the basin, rubbing this water repeatedly, the dough is rubbed from small to large, and finally becomes a white and fat ball. The noodles are kneaded well and kneaded into two or three fingers thick noodles "dumplings" for a while, with this "dumpling" process, this dough is reborn, no matter how you pull, surely the long pull will not break, cook the soup for a long time, pour a spoonful of oil spicy seeds, chew a few cloves of garlic, eat non-stick teeth, chew the tendons have a chewing head, taste buds and stomach are satisfied together, painful and happy, but so.
Chinese aesthetics promote "simplicity". Xinjiang's pulling strips are worthy of the word "humble" in temperament. Pulling strips "clumsy" and not "turbid", red and bright, soup soup water side dishes, with less oil, fresh and refreshing; pulling strips "simple" and not "vegetarian", although the side dishes are not expensive, mostly potatoes, tomatoes, green peppers, eggplant, onions and other road dishes, the taste is really rich. After eating the strips, you must also drink the bowl of original soup, otherwise it is not easy to digest.
Hong Kong | Che Boy Noodles
Che Zai noodles emerged in the 1950s at the lowest economic ebb of Hong Kong, and to this day, Che Zai noodles are still very popular. Rich in materials, inexpensive and delicious, the biggest feature of Hong Kong Chezai noodles is that if you visit Hong Kong, you must not miss this historic specialty.
Dishes are all chosen by themselves, you can choose from beef brisket, pork red, pork skin, radish, flower gum, soy sauce chicken wings and a variety of pills and vegetables, etc., a bowl of delicious car boy noodles can be said to be all selected by themselves, plus beef brisket juice, satay juice or curry juice, the taste really lets themselves mix, many people like the taste of car boy noodles, a simple bowl of cheap car boy noodles, it is already very full.
Regarding Chezai noodles, the famous Hong Kong foodie once described the scene of eating Chezai noodles in the 50s: "If you have lived in that time and space, you have at least once tried to hold a trembling and bumpy bowl with a little wear and tear on the mouth of a depicted flower rooster bowl, a bunch of unripe pale yellow thick noodles, a few curry fish eggs, a few pieces of pork skin and a few pieces of brine pork intestines and half a bunch of leeks. You're like an extra who suddenly made the main character in front of the camera, awkwardly standing there — because you don't have chopsticks at all, the boss just asked you if you wanted to add a turnip but smelled "ghostly", the hawker management team and street vendors were chasing and jumping. ”
In many TVB TV series, it is often seen that the plot of eating car boy noodles is often seen. In Hong Kong, almost all tea restaurants will have chezai noodles, which have been integrated into the daily life of Hong Kong people and are one of the food cultures in Hong Kong.
Taiwanese | beef noodles
Among the many cuisines in Taiwan, beef noodles are a very representative folk food, and beef noodle shops are often seen walking in the streets and alleys. In fact, Taiwanese beef noodles are a special diet invented by veterans who crossed the sea to Taiwan because they missed their hometown.
Carefully tasting, beef noodles can be said to bring together the essence of Chinese cuisine, such as the braised pork in Shanghai cuisine, the soup in Cantonese cuisine, and the spicy taste of Sichuan cuisine. In Taiwan, Taipei, which has the reputation of "Beef Noodle Capital", holds a grand "Taipei International Beef Noodle Festival" every year.