Wen 丨 Peak Documentary
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As the saying goes, the people take food as the sky, and food takes noodles as the first. Noodles in our country have experienced at least thousands of years of history of making and eating. Chinese culture has a long history and is broad and profound.
Today, we can see thousands of noodle types, and there are hundreds of noodle types in Shanxi province alone. At home and abroad, there is also a saying that the world's pasta is in China.
Today Xiaobian will give you a look at the top ten noodles in our country, and see how many you have eaten?
10th place - Jilin Yanji cold noodles
Grim
Cold noodles for the northeast are like watermelons in summer and snowflakes in winter. Common and common but it is indispensable, northeast people for cold noodles love foreigners absolutely can not imagine, fried cold noodles, baked cold noodles, fried cold noodles, cold noodles platter...
They have developed countless ways to eat cold noodles, but if there is a favorite, it is undoubtedly the traditional way of eating sweet cold soup with soba noodles and spicy cabbage.
And Yanji cold noodles are also the representatives of the cold noodle world. Authentic Yanji cold noodles, noodles are definitely soba noodles, wheat noodles, acorn flour and potato flour mixed and kneaded noodles. The noodles are black and shiny, and they are full of strength.
It is served with beef, shredded cucumbers, apple slices, authentic Northeast spicy cabbage, and a finishing touch. Before serving, pour a sweet and sour cold soup, take a bite to sweep away all fatigue, and the more you eat it, the more fragrant you are, the more you want to eat.
Yanji cold noodles
The soul of the cold noodles definitely lies in its soup, a pot of beef, chicken after a long time of stewing, although it is a pot of broth, but also added onions, ginger, garlic, radish, apples and other fruits and vegetables, you can not taste the fishy taste of the broth, leaving only sweet, refreshing and delicious to drink.
After the noodle soup is ready, it must be cold treated with ice cubes. Just like that, a bowl of cold noodle soup with ice ballast is ready.
Ever wondered if in the hot summer. Come and serve an authentic bowl of Yanji cold noodles. Cool and hearty. Full of mouth fragrance, sweet and sour and delicious.
Ninth place - Sichuan Dan dan noodles
As a local specialty of Sichuan, Dan dan noodles have also swept the country in recent years because of their salty and slightly spicy flavor and delicious soup.
Sichuan Dan dan noodles
Sichuan Dan dan noodles originated from a small trader in Chengdu in the 21st year of Daoguang. It has a history of nearly 200 years. Early hawkers walked down the street carrying flat shoulders, one carrying a coal stove and the other with ingredients. They walked the streets and stopped greetings. If someone wants to eat it, immediately cook the noodles and pour the soup. Therefore, everyone also calls this kind of food dan dan noodles.
The oil is translucent, and then add the winter vegetables, the rich sesame sauce, stir and stir to make it spicy and sour. The so-called fresh but not greasy, spicy but not dry. It can be said that it is the leader of noodles in the Sichuan-Chongqing region. In particular, the noodles are smooth and served with red pepper oil, minced meat, Sichuan winter vegetables, bean sprouts, pepper noodles, red soy sauce, minced garlic, pea tips and green onions.
Shoulder noodles
The oily and spicy Dan Dan noodles are particularly in line with the tastes of the broad masses of the people in our country. Therefore, the dandan noodles have also slowly developed from the Sichuan-Chongqing region to all parts of the country and even to the countries of the world. For example, Japan's Dan dan udon noodles, Mapo tofu dan noodles, in some European and American restaurants will even be paired with caviar, foie gras, black truffles and other valuable ingredients as accessories.
Imagine a bowl of smooth noodles, a spoonful of minced meat with a little side dish, and a different sauce from each restaurant, sprinkled with a little ground peanut sesame. It really is: the noodles are smooth and crispy, the salty, slightly sour and spicy, and the sprouts are fragrant. Ask who can resist such a temptation.
8th place - Zhenjiang pot cover noodles
Zhenjiang noodles, also known as Zhenjiang knife noodles, are traditional noodles in Zhenjiang, Jiangsu Province. It is also known as the "first side of Gangnam".
Zhenjiang pot cover noodles
In Zhenjiang, there is such a saying.
Not to the Great Wall is not a good man, not to taste the "three monsters" is too strange.
The three monsters of Zhenjiang refer to: Zhenjiang balsamic vinegar, crystal hoof and Zhenjiang pot lid noodles.
The practice of Zhenjiang pot cover noodles comes from the Qing Dynasty, according to legend, when Qianlong went down to the south of the river, he passed by a noodle restaurant in Zhenjiang, due to the mistake of the chef who cooked, the casserole pot lid was used as a noodle pot lid and directly covered it, and the Qianlong Emperor also saw this method of making noodles for the first time, and asked what kind of noodles it was. The guy who cooked also knew that he was busy making a mistake and simply replied that this was a Zhenjiang feature: pot lid noodles.
Although the origin of the name of the pot lid noodles remains to be studied, this practice is also a practice left over from the Qing Dynasty. The noodles used in the pot lid noodles are different from the general noodles, and the pot lid noodles use "jump noodles".
The so-called jumping noodles, is to put the kneaded dough on the board, the other end of the board erected a large bamboo pole, by the operator sitting on the other side of the bamboo pole jumping up and down, the first time to see the "jumping noodles" friends from other places often mistaken for the chef as an acrobat.
Jump the surface
In this way, the dough is repeatedly squeezed into a thin dough by a bamboo pole, and then cut into noodles, although it is thin noodles, but the taste is very strong. This repeated squeeze of the "jumping noodles" has its own breath, and all kinds of seasonings and marinades can be easily penetrated.
The seasoning of the pot lid noodles is also a must, especially the secret soy sauce, first use the special soybean soy sauce and then add cinnamon, vanilla, Yangtze River shrimp seeds, natural wild mushrooms and other materials to boil into secret soy sauce.
"Skipping noodles" plus secret soy sauce, after the pot is drizzled with two spoonfuls of pork, beef, fresh fish stewed broth, like to eat sour points of friends plus a few drops of Zhenjiang balsamic vinegar, the aroma is overwhelming, it is simply delicious.
Seventh place - Kunshan Ao stove noodles
Aozao noodles are a traditional snack in Kunshan, Jiangsu Province, and the second noodle dish in Jiangsu Province. Okuma noodles are most famous for their fried fish noodles in red oil and duck noodles with white soup.
For real diners, the first thing that comes to mind when talking about Kunshan is noodles, and then it is the famous Yufeng Mountain. As for the origin of the Okuza noodles, there are also many opinions. However, folklore is still inseparable from Qianlong.
Legend has it that Qianlong once again went down to Jiangnan, and after visiting the scenery of Yufeng Mountain, he was tired and hungry, so he came to a noodle restaurant under Yufeng Mountain. Ordered a bowl of red oil fried fish noodles, Qianlong tasted a bite and was directly amazed, and then asked the old man how to do it, the old man replied that everything is the mystery of the noodle stove.
Qianlong was greatly amazed after hearing this, the mystery of the noodle stove, the mysterious noodle stove. Subsequently, Kunshan Ao stove noodles became famous.
Ao stove noodles pay attention to three hot, "noodles hot, soup hot, bowl hot", cooked dragon's whisker noodles must be boiled again, that is, the noodles are hot, and then poured on the soup that has been heated on the fire, this is the soup hot, the last noodle bowl must be kept warm in hot water, this is called bowl hot.
A bowl of noodles, its soul and essence lies in its two bowls of soup. A bowl of red soup, a bowl of white soup. The noodles are like snow and the soup base is red. Using local large blue fish as raw materials, it is boiled with fresh snails, soy sauce, rice wine and other ingredients, and the final red soup is exceptionally delicious. The white soup is based on Kunshan cannabis duck, adding pork bones, and boiling chicken racks to form a pot of broth. When eating, a spoonful of white soup and a spoonful of red soup are added, plus eel, marinated duck and other toppings.
The so-called listening to the drama, eating noodles to drink soup. Oko-zo noodles are definitely the handles inside the noodle soup.
Sixth place - Lanzhou beef noodles
Lanzhou people's mornings start with a bowl of beef noodles, Lanzhou beef noodles, also known as Lanzhou clear soup beef noodles, is the main noodle in Lanzhou, Gansu Province.
Lanzhou beef noodles
According to records, Lanzhou beef noodles first appeared in the Jiaqing period, by a Gansu chef to a village in Huaiqing Province, Henan Province (in Boai County, Jiaozuo City, Henan Province) to learn the craft of beef soup making, and then brought back to Lanzhou to improve, it has become our current Lanzhou beef noodles.
A bowl of authentic Lanzhou beef noodles is exquisite: one clear (soup), two white (white radish), three green (garlic seedling coriander), four red (chili oil), five yellow (noodles yellow and bright). Its flavor is famous for "the soup is quiet, the meat is fragrant, and the noodles are fine". And has been recognized by the state as the three major fast food in Chinese style. It is known as the "first side of China".
Lazhou beef noodle noodles can best test the skills of a Lanzhou chef, and it takes a chef a long time to practice just with noodles, dumplings, slip noodles, and ramen. The kneading hammer beats and crackles. One pinch and two pinches and then squeeze, three flips and six turns to shock the waves. In the hands of these masters, these faces are constantly changing shapes, some can be threaded through needles, some are like willow leaves dancing, and some are round like jade pillars.
Every ramen chef works as if he were dancing. And the noodle in his hand is his dance partner.
Ramen master
But a bowl of authentic Lanzhou beef noodles is only authentic in Lanzhou, and out of Lanzhou it has become the Lanzhou ramen we often see. The real Lanzhou beef noodles are made of fresh yak beef, and then the yak bone, native chicken, beef liver, radish as the main ingredient, plus more than 30 spices and Chinese herbal medicine configuration, in order to boil out the old soup.
Beef broth is like water but full of flavor, yak tenderness, accompanied by garlic sprouts and coriander, plus a spoonful of chili oil, eat a large mouthful of slightly yellowed noodles. This is Lanzhou beef noodles
Fifth place - Hangzhou Kataerchuan
The city of Hangzhou is known as the Central Plains of the South. It is said that it is because most of the eating habits of Hangzhou people are mainly pasta. Among them, the only one that best represents Hangzhou noodles is Kataerchuan.
Kataer chuan was first created in Hangzhou, and during the Qing Dynasty, foreign examinees would gather in Hangzhou to participate in the township examination. At that time, the owner of the noodle shop used bamboo shoots, pork, and poured tuk tuk vegetables as the noodle toppings, and then paired with three boiled eggs, which means three yuan in lianzhong. At that time, there was a candidate who often came here to eat noodles because of the cheap price and good taste. Later, this candidate tried to get a test, and left a sign "Kuiyuanguan" in this shop, and Kuiyuanguan and Kataerkawa became famous.
Bamboo shoots and snow vegetables are all Jiangnan flavors, one white and one green, one fresh and one sour, closely following the seasons, delicious and delicious. Let every eater have a lot of memories.
The production of Kataerchuan pays attention to the soup noodles are divided into two into one, first the pork plate oil is boiled into lard, then the pork slices are added, the pan is slightly fried, and then the bamboo shoot slices are made, and the snow vegetables are made into toppings and fished out. The half-cooked noodles are then poured into a pan of sautéed toppings and cooked, plus seasonings and lard. After cooking, combine with the toppings.
The noodle soup is thick, the meat slices are smooth and tender, and the bamboo shoots are refreshing. This is hangzhou Kataerchuan
Fourth place - Henan braised noodles
Braised noodles are a specialty of Henan, in the eyes of Henan people, after returning to their hometown, you must eat a bowl of steaming lamb braised noodles to truly return home.
The history of braised noodles dates back to the end of the Qing Dynasty, when Cixi fled and encountered wind and cold on the way. As a result, the appetite was greatly reduced, so the accompanying chef used goat meat with a variety of Chinese medicinal herbs, supplemented by tofu shreds, vermicelli, quail eggs and finally rolled the lasagna into it. Cixi's condition improved after eating. Later, this chef stayed in Yuanyang, Henan, and Henan braised noodles were also passed down to the people.
Braised noodles
Braised noodles, pay attention to a stew. It can be noodles, it can be a dish, or even a bowl of soup. It is a delicacy where meat, vegetarian, soup, vegetables, and rice come together. Braised noodles can be divided into lamb braised noodles, beef braised noodles, three fresh braised noodles, old soup braised noodles, nourishing braised noodles and so on.
Braised noodles and ramen noodles have similarities, both are made by repeatedly rolling the noodles, but most of the noodles are relatively soft, and after repeated kneading, they make them tough. Finally, the chef pulls out the noodles that are about a finger wide.
Most of the Braised Noodles in Henan are also lamb broth bases, which are cooked for several hours using fine lamb, lamb bones and chicken racks. Until the grease in the bones is completely boiled out, and then more than a dozen Kinds of Chinese medicinal herbs are added. The broth is as white as milk. In addition, there are many ingredients such as kelp shreds, shredded tofu, yellow cauliflower, vermicelli, quail eggs, and fungus.
In Henan, the accessories of each braised noodle restaurant are different, but the same thing is that each braised noodle shop is delicious.
Third place - Shanxi knife cutting surface
Shanxi knife-cut noodles are the local cuisine of Shanxi, and the noodles of the knife-cut noodles are all cut by the knife, so it is named knife-cut noodles. According to legend, this was invented by Ma Chaishao, the Tang Dynasty's horse master, and was also called "donkey noodles".
Knife cutting surface
The world's pasta looks at China, and Chinese noodles look at Shanxi. It can be seen that Shanxi's noodle culture is broad and profound, and Shanxi knife-cut noodles are the leaders of Shanxi noodles. Whenever Shanxi is mentioned in film and television dramas, you can always see a master chef, or hold it with your hand, or use the top of your head. Holding a special knife, brushing and brushing to perform the face-cutting stunt, the action can cut out one or two hundred noodles in one minute, and the knife-cutting surface can not only satisfy the mouth but also make you feast your eyes.
Knife sharpener
If the surface of the knife-cut surface is the soul, then the halogen of the knife-cut surface is definitely the sublimation of the soul. You can choose tomato eggs as a topping, you can also choose meat sauce as a topping, and anything you like to eat can be used as a topping. Even direct frying knife cutting, boiling knife cutting, mixing knife cutting. There is no absolute approach to the brine of the knife cutting surface, because it relies on its own strength, so that it is particularly delicious with any toppings.
One leaf fell from the pot and one leaf drifted, and one leaf left the surface and came out of the knife. Silver fish fall into the water with white waves, and willow leaves ride the wind down the treetops.
It is said that shanxi knife cutting surface.
Second place - old Beijing fried sauce noodles
Old Beijing fried sauce noodles are a traditional Chinese dish, and Beijingers' favorite noodles must also be old Beijing fried sauce noodles, which are inseparable from all year round.
Old Beijing fried sauce noodles
Old Beijing fried sauce noodles, made of vegetable yards, fried sauce, noodles mixed. The biggest delicacy of fried sauce noodles comes from the fried sauce. Beijingers like to eat sauce inseparable from the Manchu eating habits. Qing army battles also often replaced dishes with sauce.
Even the imperial court meals were made with sauce as the main seasoning. First of all, fry the diced meat in large oil, and after the diced meat comes out of the oil, the three bowls of sauce of soybean sauce, dry yellow sauce and sweet noodle sauce are put into the pot, and wait until the three bowls of sauce are fried into a bowl of sauce, and your fried sauce is fried.
Fried sauce
Then put soybeans, cucumber shreds, shredded radish, celery strips and other dishes on the noodles, just like this, stirring, the smell of the house, each noodle is stained with meat sauce. Taste it in the mouth, accompanied by a bowl of noodle soup, which is called an authentic.
Although the ingredients are simple, they are full of color, which is the old Beijing fried sauce noodles.
First place - Wuhan hot dry noodles
Wuhan, a place where the essence of Chinese snacks is gathered, the snacks here are dazzling, especially the hot dry noodles can be said to be one of the most representative snacks in Wuhan.
Wuhan hot dry noodles
It is said that in the 1930s, there was a food vendor in Hankou who made a living selling cold powder and noodle soup. One day this vendor cooked the noodles that had not been sold clean and hung on the board, and then accidentally sprinkled the sesame oil mixed with cold powder on the noodles, and then the vendor had to mix the sesame oil well, and then re-cook the cooked noodles under the pot, and the vendor tasted it and suddenly felt that the noodles were better than the noodles bought before, and then the hot dry noodles appeared.
Hot dry noodles
Hot dry noodles are not our common soup noodles and mixed noodles, it is first cooked and then cooked in oil, drizzled with sesame oil, sesame paste, small pickles, etc. before eating, each chef and each family have different methods, so we say that hot dry noodles are not authentic or not, as long as they are delicious, they are all authentic.
Well, today I bring you the top ten noodles recognized by our country, how many of these ten kinds of noodles have you eaten? And a few more represent your region! However, although it is ten kinds of noodles, the selection staff are subjective, and there are many noodles that are not on the list, such as oil noodles, Chongqing noodles, and noodles.
So which bowl of these noodles do you like to eat the most? Feel free to leave a message in the comments section!