Chinese noodles, originally the staple food of northerners, have now blossomed throughout the country, regardless of the north and south, and have become one of the favorite foods of everyone's daily life.
According to incomplete statistics, there are more than 1,200 kinds of noodles throughout the country. Each province, autonomous region and city has its own classic noodles, and it is really not an easy task to taste the original local characteristics.
Noodles with a full range of colors and flavors
The following is for everyone to do a national famous noodle tour guide, if you have the opportunity to arrive in the local area, do not miss the opportunity, be sure to eat a bowl, feel the different flavors of noodles around the world.
1. Tibetan-style noodles
Tibetan noodles
Tibetan noodles are a noodle unique to Tibet, and even the soup is made with yak bones. The main materials are alkali water and noodles, and barley noodles can also be used. Tibetan noodles are boiled in thick alkali water, cooked in a bowl, add an appropriate amount of bone broth, cooked vegetable oil, beef (lamb) diced meat, sour radish, mix well and eat. Tibetan noodles are light, rich in flavor and simple to make, making them suitable for people of all ages. The main ingredients are noodles, alkali water, bone broth, rapeseed, and diced beef.
Other Tibetan noodles, namely beef noodles, chicken noodles, vegetarian noodles, tomato egg noodles, ramen noodles, etc., are more common.
2. Xinjiang pull noodles, also known as Xinjiang mixed noodles
Xinjiang pull strips
Pulling strips can be said to be a big sign in the noodle industry in Xinjiang!
A plate of pulled strips, meat, vegetables and noodles are available, rich in nutrients, often eat not tired. Drop a little vinegar, just a few cloves of raw garlic, a beautiful meal of mixed noodles to eat, the stomach is full of fragrant!
When making it, it is made by hand without rolling or pressing, and various vegetables and beef and mutton are added, and you will drool when you see it.
Large plates of chicken skin belt noodles, Xinjiang fried noodles, plucked roe, na ren, bean noodles, etc. are all famous characteristic noodles in Xinjiang.
3. Qinghai nail noodles, also known as Ga noodles
Qinghai nails are one-sided
It is one of the favorite noodles of Qinghai people, and it is also very convenient to manufacture, first knead the noodles, then wake up for about 20 minutes, cut into short strips, press the short noodles with both hands, elongate, take the noodles in one hand, and pull the noodles into cubes in the other hand and go down into the pot. The noodles are as big as the fingernail caps on the tip of the thumb, and can be added to the broth or stir-fried with vegetables.
The main ingredients are flour, green oil (rapeseed oil), lamb, coriander, fresh ginger, garlic sprouts, green onions, white radish, peppercorns, lamb broth, oil stewed spicy seeds, soy sauce, vinegar.
Qinghai noodles have a long history, with 4,000 years to examine. There are also different famous products such as dry mix noodles, home-cooked pull noodles, cannon noodles, sheep intestine grasp noodles, inch noodles, flag flower noodles, rag shirts, bench legs, and bird tongues.
4. Gansu Lanzhou beef ramen
Lanzhou ramen
It is one of the most well-known noodle dishes in Gansu. Although there are ones all over the country, if you don't eat Lanzhou beef ramen in Lanzhou, you may not really know what is authentic. Lanzhou ramen is generally made of high gluten flour, and the ramen produced is not only of high nutritional value, but also has a long shelf life and a smooth taste. Lanzhou's beef noodles pay attention to one clear (clear soup), two white (white radish), three red (spicy oil), four green (coriander), five yellow (noodles slightly yellow).
In addition to Lanzhou ramen, there are also famous noodles such as Tianshui Slurry Water Surface, Zhangye Fish Noodles, Hui Cannon Noodles, and Wuwei Three Sets of Vehicles.
5. Ningxia Artemisia noodles
Ningxia Artemisia noodles
Artemisia noodles are very common in Ningxia and are also local specialties, which have a history of more than 360 years and are also very traditional. After eight processes such as wa dough, kneading dough, dough noodles, rolling dough, drying dough, folding dough, cutting dough, and putting dough, you will know that the whole process is very exquisite!
The main ingredients of artemisia noodles are flour, artemisia noodles, refined salt and sesame oil, etc., mixed with the local wild plant Artemisia seed flour, after several processes to roll into a thin noodle with a diameter of about one meter, when the noodles are cooked, folded according to the folding fan, cut into fine vermicelli and put into a pot of boiling water to cook, after fishing out, the soup of a variety of vegetables is mixed into the noodle bowl to eat. The taste is smooth and chewy. Ingredients include lamb, beans, tofu, tomatoes, parsley, shiitake mushrooms, chili peppers, leeks, etc.
Lamb chop noodles, raw noodles, small stir-fried noodles, lamb noodles, chicken blood noodles, cold skin, etc. are also popular and delicious noodles in Ningxia.
6. Shaanxi biangbiang noodles
Shaanxi biangbiang noodles
Few people would write this word. Shaanxi Eight Monsters: "Noodles are wide like trouser belts", that is to say, this kind of noodles, so it is also called trouser belt noodles. It is a traditional Han chinese noodle dish in the Guanzhong region of Shaanxi Province, and is said to have been named after the sounds of biang and biang during the production process.
This noodle is made with Guanzhong wheat flour, hand-pulled into a wide noodle, added soy sauce, vinegar, monosodium glutamate, peppercorns and other condiments into the noodle soup, fished in the noodles, drizzled with hot vegetarian oil and eaten. The noodles are flaky, accompanied by spinach, carrots, eggs, and peppers, with bright colors, flexible noodles, light and elegant noodle soup, and the aftertaste is around the tongue.
Shaanxi is also a big province of noodles, such as Qishan noodles, donkey hoof noodles, Huxian soft noodles, Lantian dumpling noodles, Baoji gluten noodles, Yangling dipped water noodles, oil noodles, Wugong flag flower noodles, etc. are all well-known noodles everywhere.
7. Sichuan Dan dan noodles
Sichuan Dan dan noodles
Dan dan noodles are a famous traditional snack in Chengdu and Zigong city in Sichuan Province. Dan dan noodles are said to have been named after porter vendors who carry their burdens on the street to sell noodles. Its noodles are soft and smooth, the main spices are red pepper oil, minced meat, Sichuan winter vegetables, sprouts, pepper noodles, red soy sauce, minced garlic, pea tips and green onions, etc., the taste of oil is spicy and spicy, more palatable, fresh but not greasy, spicy but not dry.
There are two kinds of dan dan noodles, one with soup and one without soup. Those with soup can be called Chengdu Dan Dan noodles, plus meat cheeks; those without soup are called Zhengdong Dan Dan noodles, and there is meat noodles.
The province's brine meat noodles, Guanghan whole egg golden silk noodles, Zigong Gou soul noodles, Neijiang stewed pot noodles, Yingshan cold noodles, Neijiang beef noodles, Yibin burning noodles, Chongzhou Cha slag noodles, Zizhong rabbit noodles, etc. Sichuan noodles are also colorful!
8. Shanxi knife cutting surface
Shanxi knife cutting surface
It is said that it was invented by The Tang Dynasty Horse Chai Shao, also known as Donkey Horse Noodles. The face leaf cut with a knife is thin in the middle and thick edges, and the edges are clear, resembling a willow leaf. Most of the chefs at Shanxi noodle restaurants are proficient in knife craftsmanship, and can put the reconciled dough on their heads and cut the noodles into a large pot 4 to 5 meters away from them with one hand and one knife.
Knife-sharpened noodles can be said to be the daily diet of Shanxi people, with unique flavor, slippery inner tendons on the outside, soft but not sticky, and the more chewy, the more fragrant. Knife-cut noodle "toppings" include tomato egg sauce, meat fried sauce, shredded meat assorted brine soup, mutton broth, eggplant diced meat brine, golden needle fungus, egg brine and so on.
Shanxi is a famous province for noodles in China, as well as Shanxi braised noodles, cat ear noodles, no rotten seeds, picks, scissors noodles, foreskin noodles, sorghum noodles, slices, cheek noodles, etc. are also famous.
9. Shandong old Jinan to play brine noodles
Old Jinan noodles
It is not unusual to beat brine noodles, but halogen noodles in old Jinan are rare. It seems that only dishes do not meet. Brine is soup, Jinan's broth has been famous for a long time, using chicken, duck, elbows and other boiling, soup clear flavor. Cook the soup until slightly open, put in the white boiled elbow slices, steamed chicken cake slices, bamboo shoot slices, fungus, golden needles, moss hearts, etc., add soy sauce, southern wine, salt, the noodles are light brown, after the pot is opened, skim off the foam, hook the thin mustard, and drizzle a few drops of pepper oil before leaving the pot.
Weifang chicken and duck and le, Weifang flavor golden silk noodles, Fushan ramen, Penglai small noodles, Taishan tofu noodles, Taierzhuang huanghua beef noodles, Tengzhou large meat hand-rolled noodles, Rizhao Taoluo lamb noodles, Jinan cold noodles, Linqing Shixiang noodles, Jiaodong prawn noodles, Xiajin silver noodles, etc. also reflect the pursuit of Shandong people noodles.
10. Hunan "Yang Yuxing" handmade egg noodles
Yang Yuxing egg noodles
Hunan is more special, and it is famous for its noodle restaurants. Yang Yuxing noodle restaurant is the most famous, is a century-old shop, noodles are made of eggs, there are more than 60 different flavors of varieties, there are sauce, sauce, shrimp, crab yellow, Yaozhu, three fresh, chicken shredded, sour and spicy, etc., customers can choose according to their own taste preferences. The first handmade egg noodles, evenly soft and delicious, are made through more than 10 processes. In terms of oil code configuration, the store selects high-grade fresh, dry raw and auxiliary materials, pays attention to fine, colorful and fragrant, especially the unique flavor of the oil code of miscellaneous sauce noodles. Regardless of men, women and children, the quality is excellent and sufficient, and the child is not deceived.
Qiao Bo Cold Noodles, Zhifu Hand Rolled Noodles, Liu Ji Cut Noodle Shop, Ganjia Alley Deep Noodle Restaurant, csc Noodle Company, Folk Sand Noodle Noodle Powder Restaurant, Chu Guo Noodle Restaurant, Niu Wuji Noodle Restaurant, Chen Keming Chinese Noodle Restaurant, Gan Changshun Noodle Restaurant, etc. are all famous.
11. Hubei Wuhan hot dry noodles
Wuhan hot dry noodles
Wuhan hot dry noodles are the most famous noodles and the staple of Wuhan people's breakfast. Hot dry noodles are also a variety of methods, to prevent the deterioration of high-temperature noodles, generally take alkaline water surface, and use cooking oil, sesame paste, salad oil, sesame oil, chives, garlic seeds, diced radish, capers, brine juice, soy sauce, etc. as auxiliary materials. Hot dry face is golden and oily, before eating, you should add tahini, peppers, pickles, capers, etc. to the hot to quickly mix the noodles well, scatter coriander on the extra aroma, the taste is excellent.
Xiangyang beef noodles, Yunxian sour pulp noodles, Qianjiang Cai fish noodles, Xiaogan peach blossom noodles, Shashi Morning Hall noodles, Yunmeng fish noodles, Gangneung soy sauce noodles, Guangshui Kui noodles, etc. are also famous noodles in Hubei.
12. Henan braised noodles
Henan braised noodles
Henan braised noodles are the most representative. Braised noodles with high-quality high gluten flour as raw materials, supplemented by broth and a variety of side dishes, soup with high-grade tender lamb, lamb bones (split, exposing the middle of the bone marrow) together to cook for more than five hours, first with a high heat and then with a small fire, of which the next seven or eight flavors of Chinese medicine, to boil out the bone oil is better, the soup out of the pot is white and bright, like cow's milk, so some people call it white soup. The accessories are kelp shreds, thousand sheets of shreds, vermicelli, coriander, quail eggs, etc., and then brought on the table with coriander, chili oil, sugar garlic, chili crushed and other small plates, divided into two kinds of soup noodles and fishing noodles.
Yuxian dumpling noodles, Xinyeban noodles, Henan Fish noodles, sesame leaf noodles, paste noodles, pulp noodles, lamb paste noodles, carp baked noodles, large knife noodles, Henan fried noodles, brine noodles, etc., are all common noodle dishes in Henan.
13. Hebei Ningjin West Guan dumpling noodles
Ningjin West Guan Dumpling Noodles
This delicious and soft noodle has a long history, and it was a popular food in the north more than 1500 years ago. In Hebei, it is also a favorite noodle dish of everyone.
Ningjin Xiguan Dumpling Noodles [hé le miàn] is a traditional chinese characteristic noodle dish. With a leak hole in the middle of the bird bed, put the reconciled soba noodles, sorghum noodles, etc. in the bird bed, and sit on the lever and squeeze the noodles directly into the pot. This traditional and unique way of making noodles continues to this day.
The main raw material of the wonton noodles is pure soba noodles, pure buckwheat has a short shelf life, but it is absolutely chic, the soup is fragrant and delicious, and the gluten is smooth. A bowl of wonton noodles is sprinkled with sesame oil, spread with coriander, with pieces of meat piled up in the center, and yellow sprouts are placed at the end of the noodles, the color is clear, too appetizing!
Hand-rolled noodles, Chengde Dial Royal Noodles, Wu'an Ramen Noodles, Zhangjiakou Cold Mix noodles, Gaocheng Palace Noodles, Raoyang Golden Silk Noodles, Beef Noodles, Yuanyuan Noodles, Handan Plate Noodles, Lingshou Cured Meat Noodles, Wuji Dongguan Noodles, ZhaoXian Miscellaneous Noodle Soup, Jingxin Dragging Knife Noodles, Curved Curved Noodles, Bean Horn Braised Noodles, etc., are all noodles with unique local flavors in Hebei.
14. Heilongjiang Harbin spicy noodles
Harbin spicy noodles
Spicy noodles are a northern food that is very famous in Heilongjiang. The taste is spicy and spicy. Hand-rolled noodles covered with a thick layer of sweet noodle meat sauce make it feel good to eat. The ingredients in the noodle soup are very sufficient, red and lustrous, and it is very tasty to watch. Coupled with a sufficient amount of special spicy bean sprouts, lubricated and crisp, spicy and spicy, it will open your appetite at once. Spicy eggplant is sweet, steamed and then put on the homemade sauce, drizzled with pepper oil, set sweet, sour, spicy, fresh in a bowl, you can also serve a dried tofu and kelp shreds, that is really perfect.
Heilongjiang noodles are also very numerous, boiled fish noodles, Enfu knife cut noodles, Jianghu fried sauce noodles, Wang Jiang mix noodles, happiness oil poured noodles, signature beef tendon noodles, chicken west sour soup, face to face egg sauce noodles, donkey kitten mix noodles, soy sauce ramen, sauerkraut fish noodles, refreshing conch mixed noodles, WuJiangtang Korean fried sauce noodles, guinea pork bone ramen, small fish ramen, sauerkraut beef tendon noodles, Arishan beef noodles, Su's beef noodles, etc. Although the grilled cold noodles of Chicken West are not like noodles, they also have unique taste noodles.
15. Liaoning Xita big cold noodles
Seata big cold noodles
Sita big cold noodles is a Korean specialty noodle restaurant in Shenyang, founded in the 1950s, is one of the first 36 "Shenyang time-honored brands", the main Business Korean special flavor dishes, the signature food is cold noodles, dog meat, its Sita big cold noodles are Shenyang special snacks, is known for spicy, a dish of multi-flavor, salty, sour, spicy, sweet, less oil juice fresh, crispy and crispy, colorful and flavorful, rich in nutrition. The basic features are pay attention to the heat, mellow and fragrant, original taste, simple and affordable. Theta Big Cold Noodles retains the deliciousness of the dog broth in taste and blends the transparency of the traditional cold noodle soup.
Benxi noodles, Fushun spicy noodles, Dalian kidney bean clam noodles, Huludao prawn noodles, Chaoyang Lingyuan noodles, Jinzhou egg hand noodles, Tieling noodles, Liaoyang iron pot braised noodles, Fuxin noodles, Yingkou seafood noodles, Dandong yellow clam fried rice forks, Anshan hot noodles, Anshan sour soup, etc., highlighting Liaoning's unique noodle culture.
16. Jilin Yanji cold noodles
Yanji cold noodles
Yanji Cold Noodles (연길랭면) is one of the "Top Ten Noodles in China" and is loved by people as a traditional Chinese Korean food. Throughout the Korean Peninsula, cold noodles are often considered to be traditional pasta in places like Hamgyong and Pyongyang in the north.
The main raw materials are buckwheat flour, wheat flour, starch, corn flour, sorghum rice noodles and shidou flour. Among them, buckwheat cold noodles are the most famous. Usually, beef soup is used, the boiled noodles are soaked in cold water, put in a bowl, poured with boiled beef cold soup, and added spicy cabbage, cucumbers, eggs, beef, green onions, sesame seeds, peppers, pine nuts, apples or watermelon slices. Scoop a spoonful of cold sweet and sour soup to feel cool.
Jilin cold noodles occupy most of people's tastes, and some other noodles are basically varieties from other places. Aoba ramen, sea hand rolled noodles, old man fried noodles and several other models are more famous in the local area.
17. Inner Mongolia Wuchuan noodles
Takekawa noodles
The noodles are made from the wheat (scientific name oats), and the flour it grinds is called the noodles. It is a low-yielding crop with a short ripening period, hardiness, and tolerance to salinity. Although the yield is low, it contains high protein, fat and a large number of trace elements such as iron, calcium, phosphorus, etc., and is very rich in nutrients. As early as the Southern and Northern Dynasties, there were farmers in Hohhot who planted quinoa.
Freshly steamed noodles are served with a fragrant authentic lamb broth, diced potatoes with a little coriander on top, and then stir-fried chili peppers, mix well and eat. Put a piece of noodles into the lamb broth, and the noodles mixed with minced lamb are another flavor.
The noodles can be processed into strips, nests, fish, storage grids, cakes, dumplings, blocks, balls, wontons, noodles, yam flat roe, etc., and can also be processed into pancakes, boiled fish, fried noodles, paste, oatmeal, instant noodles, etc. It can be eaten cold, steamed, boiled, and fried hot.
Due to the variety of ways to eat the noodles, it is already very rich, and there are very few other noodles, only the iron pot braised noodles, lamb noodles and so on.
18. Jiangsu Nanjing large bowl of belly noodles
Nanjing large bowl of skin belly noodles
The skin belly is soft and full of soup, which is delicious. Nanjing large bowl of skin belly noodles, there are six fresh, nine fresh and so on. With a fresh flavor of skin belly, a whole bowl of noodles, white belly, green vegetables, pink sausage, shredded meat, pork liver, eggs, tomatoes and other meat and vegetarian combination, plus spicy oil, color and flavor are complete. And the bowl of large material foot soup, veritable large bowl of skin belly noodles, noodle tendons, very chewy, delicious soup, often drunk to the bottom of the bowl to the sky.
Of course, Jiangsu also has Kunshan Aozao noodles, Xuzhou plate noodles, Peixian cold noodles, Huai'an long fish noodles, Nantong Cao gong noodles, Wuxi old-fashioned noodles, Changzhou silver silk noodles, Suzhou Fengzhen large meat noodles, Zhenjiang pot cover noodles, Yangzhou Yangchun noodles (red soup), Dongtai fish soup noodles, etc., both the roughness of the north and the meticulousness of jiangnan.
19. Anhui Huainan beef noodles
Huainan beef noodles
In Huainan, each long-established beef soup shop has its own characteristics, each store has its own secret recipe, some add beef stick bones, some add beef offal, some add secret seasonings, and simmer for dozens of hours together. Boiling the pot, some of the soup is clear without impurities, some of the soup is thick, and the common thing is that the store is spicy. The noodles are made of handmade alkaline water, the noodles are strong, and after being potted and bowled, they are served with thinly sliced beef tendon meat, sprinkled with green onions and coriander.
Hefei knife noodles, Anqing fried noodles, Huaibei hot noodles, Woyang dry button noodles, Wuhu shrimp noodles, Furnace Bridge chicken noodles, Taihe layout, Fuyang gela noodles, Bengbu hand-rolled noodles, Dangtu large meat noodles, etc. are also noodles with local characteristics of Anhui.
20. Zhejiang Hangzhou Kataerchuan
Hangzhou Kataer Chuan
Zhejiang is a typical southern coastal province, but also did not expect that the types of noodles in the province is really dazzling, everywhere competing for glory.
Hangzhou Kataerchuan, one of the "Top Ten Noodles in China", has a history of more than 100 years! The process of making Kataerchuan is simple and fast, and the noodles are poured with bamboo shoot slices, meat slices and poured vegetables, which are crisp and refreshing, and the aftertaste is endless. Sliced meat and snow vegetables are boiled in boiling water and handmade noodles are added. Because "氽" is homophonous with "川", "Kataer 氽" is called "Kataer Chuan". There are many Kataerchuan noodle restaurants in Hangzhou, and the old restaurant of Kuiyuanguan has the greatest reputation in history.
Hangzhou shrimp fried eel noodles, Zhuji Ciwu noodles, Dongyang Wo noodles, Lanxi beef noodles, Zhoushan seafood noodles, Taizhou ginger soup noodles, Linhai wheat shrimp noodles, Wuzhen lamb noodles, Nanxun double noodles, Lin'an Changhua knife noodles, Changxing dry noodles, Tongxiang Aneng noodles, Yiwu Ramen, Shengzhou squeezed noodles, Jinhuasheng fried beef noodles, Qingjiang three fresh noodles, Yiwu Fotang thousand noodles, etc., really a bit dizzy!
21. Jiangxi spicy noodles
Jiangxi spicy noodles
Jiangxi small noodles are sweaty and refreshing, and this spicy noodle is added with more than ten kinds of spicy hemp condiments. Jiangxi small noodles are also called red oil noodles because the soup is thick and spicy, and they are bright red. The main ingredients are noodles, peppercorns, soybeans, peanuts, sprouts, ginger water, garlic water, sesame seeds, squeezed vegetables, green onions, sesame paste, soybean soy sauce, lard, monosodium glutamate, salt, broth, etc.
Jiangxi spicy noodle soup and seasonings are even more attractive and are the favorite of heavy-tasting diners.
Jiangxi Ganzhou fish noodles, Ganzhou three fresh noodles, Ji'an Tai and black chicken noodles, Jingdezhen broth braised noodles, Pingxiang Yanghuzi rice noodles, Yichun buckwheat noodles, Fuzhou Huwan oil noodles, Jiujiang egg wrapped meat noodles, Nanchang golden thread hanging gourd, Shangrao Yu dried brine noodles, tempeh noodles, etc., are all well-known noodles in Jiangxi.
22. Fujian Xiamen Shacha noodles
Fujian shacha noodles
Shacha noodles are a traditional snack in Xiamen, Fujian Province. Shacha noodles are classic snacks brought back from overseas Chinese in Southeast Asia, the main raw materials are shacha sauce and broth, the taste is salty, fresh and slightly spicy, a little sweet. The essence of Shacha noodles lies in the soup, boiled with pork bones and chicken into a delicious broth, and then added to the Shacha sauce made of dozens of seafood, the soup is red and bright, sweet and refreshing, the taste is fresh and rich, with a little bit of stomach spicy, the entrance aftertaste is endless. The basic ingredients are Quanzhou oil noodles, fried tofu slices, pig intestines, shrimp, mung bean sprouts, leeks, eggs. According to your preferences, you can choose and match all kinds of fresh shrimp, lean meat, pork liver, pork loin, duck tendons, duck blood, large intestines, squid whiskers, dried tofu and other accessories, delicious to the extreme!
I really didn't expect so many fujian noodles! Fu'an Mixed Noodles, Pingnan Mandarin Duck Noodles, Gutian Box Noodles, Putian Brine Noodles, Yuankeng Chopstick Noodles, Zhenghe Chicken Wine Noodles, Shunchang Soybean Milk Noodles, Xiayang Chopstick Noodles, Shaxian Mixed Noodles, Quanzhou Brine Noodles, Quanzhou Noodle Paste, Zhao'an Thief Po Noodles, Zhangpu Pork Liver Noodles, Yunxiao Water Surface, Angelica Duck Noodles, Hand-grabbed Noodles, Zhangzhou Brine Noodles, Sour Bamboo Shoot Noodles, Fuqing Gangtou Braised Noodles, Pingtan Horse Mackerel Noodles, Lianjiang Fish Noodles, Changle Bar Noodles, Shanggan Mixed Noodles, Fuzhou Noodles, etc.
23. Taiwanese beef noodles
Taiwanese beef noodles
Taiwanese beef noodles are a famous delicacy, the ingredients are very simple, there are beef, vegetables, noodles, etc., all over the streets of Taiwan. Taiwan beef noodles are selected from yellow beef, mainly tendon meat, rib meat and beef tendon.
Taiwanese beef noodles were invented by veterans who came to Taiwan because they missed their hometown on the mainland. Flavors include braised pork in Shanghainese cuisine, pot soup in Cantonese cuisine, and spicy Sichuan cuisine.
Cut into good sized beef pieces and blanch them in boiling water. Stir-fry the shallots and ginger in oil, then add the seasonings to remove the fishiness, and then simmer for more than two hours, the beef is full of aroma, and the crispy soft taste is unforgettable. Serve with hand-rolled noodles and de-greasy sauerkraut or small greens for a different Taiwanese twist.
Taiwanese people are also very fond of noodles, Danzai noodles, golden noodle noodles, Yang Wenzhong egg yolk noodles, Hu Chezai noodles, Kaohsiung Chengjia duck noodles, Tainan stir-fried instant noodles, etc. are all ordinary Taiwanese gourmet noodles. Of course, it is indispensable to have instant noodles.
24. Hainan pickled noodles
Hainan pickled noodles
Pickled noodles are a traditional Hakka snack that is often a must for breakfast and supper. Although it originated from Meizhou pickled noodles, there is already a big difference between the two. Hainan's pickled noodles are filled with a variety of ingredients, and the sauce is more unique.
Hainan pickled noodles have now become a representative delicacy in Haikou, and there will be many kinds of pickled noodle stalls in the old streets of Haikou. Pickled noodles are made of thin noodles, this thin noodles are not rotten for a long time, the noodles are very smooth after entering the mouth, and at the same time have a certain elasticity, so it is more delicious than ordinary noodles. Accompanied by specially cooked pork offal, lean meat, beef brisket, plus green onions and sesame seeds, a bowl of traditional and authentic Hainanese pickled noodles comes out of the pot.
In addition, Sanya beef noodles are also very good, and the rest is more powder. Famous are Lingshui acid powder, Lingshan coarse powder, Hou'an powder, Baoluo powder, Hainan powder and so on.
25. Wonton noodles in Guangzhou, Guangdong
Guangzhou wonton noodles
Wonton noodles originated in Guangzhou, flourished in Hong Kong in the 1950s, and are still popular today. Also known as wonton noodles, fine rong, large rong. Wonton is like a baby's fist, the thin dough is wrapped in a full of fresh shrimp meat filling, and when you bite it down, the taste is unusually tender and smooth. The noodles are made in the traditional way of bamboo noodles, the tendons are transparent, the entrance is elastic, and the egg aroma is strong, which makes people feel endless. The soup is also very exquisite, and it is made of pork bones, dried fish and shrimp skin. Guangzhou people are very particular about eating wonton noodles, and they must have "three stresses": one talks about noodles, it must be silver noodles beaten by bamboo; the second talks about wonton, and three or seven fat and lean pork, but also use egg yolk pulp to hold the meat flavor; three talk about soup, want the earth fish and pork bones to boil into a thick soup. Wonton noodles carry the delicacy of rich Cantonese cuisine.
Yifu noodles, Zhusheng noodles, Puning noodles, shrimp noodles, pork hand noodles, Chezai noodles, sliced noodles, Shunde fish noodles, Tangnan noodles, soy sauce emperor fried noodles, Chaozhou sweet and sour noodles, Chaoshan dried noodles, Meizhou pickled noodles, beef brisket noodles, oyster sauce mixed noodles, sauce fragrant beef noodles, etc., Guangdong is worthy of a gourmet paradise, noodles are also a variety of patterns.
26. Guangxi Nanning old friend noodles
Nanning old friend noodles
Old friend noodles are a special snack in Nanning City, Guangxi Zhuang Autonomous Region, which has a history of hundreds of years. It is said that an old man patronized the Zhou Ji Tea House every day to drink tea, and one day because of a cold, he did not go to the tea house, and the owner of Zhou Ji made refined noodles, accompanied by fried garlic, tempeh, pepper, sour shoots, beef minced, pepper, etc., boiled into a bowl of hot noodles and sent to the old man to eat. After eating, the old man sweated and the illness was alleviated, so he got the name of "old friend noodles". Old friend noodles are sour, spicy, salty and fragrant fresh pasta, which has the effect of dispelling wind and cold, awakening food and exciting spirits.
There are very few noodles in Guangxi, there are nun vegetarian noodles, etc., and more is powder. Liuzhou snail powder, old friend powder, Guilin rice noodles, roll powder, etc., are common rice noodle delicacies.
27. Yunnan Dongchuan noodles
Higashikawa noodles
Dongchuan noodles are a specialty of Dongchuan District, Kunming City, Yunnan Province, and a national geographical indication product of China.
Unique water quality, soil and three-dimensional climate conditions, Dongchuan is known as the "hometown of noodles" in Kundian. Because of its unique production process, production environment and the particularity of water resources, Dongchuan noodles are processed with the advantages of cleanliness and hygiene, smooth taste, neat appearance, high quality, no coloring and no additives. "Yak beef" clear spring water, with pure wheat flour refined to make Dongchuan noodles, under the pot is not muddy soup, continuous strips, soft and delicate taste, is a well-known local cuisine. It can be made into emerald four-joy noodles, tempeh cold noodles, Gangshun pearl noodles, fragrant pastry noodles and other delicacies.
Other features include Yunnan cold plate noodles, Yunnan whistle noodles, Yunnan fried sauce noodles, etc., as well as famous noodle restaurants: Old Kunming Xinyuan Fragrant Beef Restaurant, Daguan Street Big Crispy Beef Noodles, Hongji Noodles, Dingji Noodles, DingNiu Noodles, Daguan Beef Restaurant, Nanhua Brine Noodle Restaurant, Linshan Hotel, etc.
28. Guizhou Guiyang intestinal noodles
Guiyang intestinal noodles
The intestines in Guiyang Intestinal Wang Noodles refer to fat intestines, and Wang refers to Blood Wang, which are foods with thicker tastes. Add noodles and the three add up to complement each other. Accessories include pork belly, peppercorns, sanrai, star anise, crispy and so on, known for their color, aroma and taste. It has the unique taste of blood tenderness, crispy noodles, spicy aroma, fresh soup, as well as the characteristics of red but not spicy, oily but not greasy, crisp and not raw. The noodles inside are made of egg alkali noodles that are not very resistant to boiling, but they are also very tasty to eat. It is difficult to adjust, and each diner can choose dishes according to their favorite tastes, which is also a major feature.
Guiyang pork foot noodles, chicken silk bean flower noodles, Liupanshui buckwheat noodles, hun berry bean flower buckwheat noodles, Xingyi barzi noodles, Kaili sour soup noodles, Tongren mung bean noodles, Panxian chicken fir oil burning noodles, Bijie crisp whistle noodles, sauerkraut zi'er noodles, Bijie three fresh noodles, etc., are also Guizhou's unique local flavor noodles.
29. Beijing fried sauce noodles
Beijing fried sauce noodles
Fried sauce noodles, the favorite food of old Beijingers, are fragrant, salty and sweet, and are also popular everywhere. Deep-fried sauce noodles are made by mixing noodles with a dish and a deep-fried sauce.
Authentic fried sauce noodles are more exquisite, to half yellow sauce and half sweet noodle sauce, which can not put minced meat, but to put fingernail size pork belly diced meat, but also add some lard grains. It is also simple to make, the noodles are cooked and fished out, poured with fried sauce, mixed with vegetable yards, and the noodles are fried with sauce. There is also a practice of fishing out the noodles and cooling them in cold water, and then adding fried sauce and vegetable codes, called "over the water".
Ingredients include: noodles, pork (fat and lean), green onion, ginger, garlic cloves, dried tofu, bean paste, salt, sugar, soy sauce, soy sauce, soy sauce, cooking wine, water.
In Beijing, few people may have heard of huanghua fungus noodles, tahini noodles, stinky tofu noodles, rotten meat noodles, old salty soup noodles, etc.
30. Tianjin Yellow Soup Ramen
Yellow soup ramen
Although they are all ramen, they are different from Lanzhou beef noodles. The main features are soup yellow, rich curry flavor, rotten meat, fresh and tender squeezed vegetables, coriander chives dotted with green, accompanied by secret chili oil, very visual temptation.
Yellow soup ramen mouth, full of thick curry flavor, accompanied by dozens of spices of the aroma, let people endlessly aftertaste, once you eat addictive, noodles are also very chewy. It is said that the yellow soup takes several hours to simmer, and the yellow curry is added, so that a pot of fragrant yellow soup is completed.
There are also several kinds of noodles in Tianjin that are also very distinctive. Three fresh noodles, fried noodles, noodle soup, beef noodles, etc.
31· Shanghai Yangchun noodles
Shanghai Yangchun noodles
It is a kind of smooth noodles without any toppings, commonly known as "clear soup light noodles", and is one of the most popular noodles in Shanghai. Later, because the merchants felt that "Qing" and "Light" were unlucky, they took the word Yangchun in the name of the ancient music song "Yangchun White Snow" and renamed it "Yangchun Noodles". Shanghai Yangchun noodles pay attention to soup, sprinkled with green onions, clear and distinct, a bowl of noodles neatly arranged, appetite. The noodle soup is very fresh, but it definitely does not use MSG or chicken essence, and it must be a broth made with large bones.
Other famous noodles in Shanghai, such as snow vegetable meat noodles, yellow fish noodles, spicy meat noodles, fried fish noodles, shrimp loin noodles, etc., are also a major feature of fishy meat sweetness.
32. Chongqing small noodles
Chongqing small noodles
It is one of the four characteristics of Chongqing and the simplest of Chongqing noodles.
Chongqing small noodles are rich in varieties and can be customized for personal tastes, such as "dry boiled" (mixed noodles), "ti huang" (partially stiff), "jiaqing" (more vegetables), "heavy spicy" (more oil spicy) and so on. Seasoning is the soul of Chongqing noodles, a bowl of noodles is delicious all based on the seasoning, pre-seasoning, and then put in the cooked noodles. The noodles are smooth and smooth, and the soup is fragrant and rich. Ingredients: soy sauce, spicy seeds, pepper noodles, small noodles, meat, green vegetables, peas, peanuts, omelettes, green onions, coriander, vegetables, lard, etc.
Pea noodles, vegetable noodles, peppery shell noodles, roasted white noodles, duck intestine noodles, etc. are also very Chongqing noodles.
33. Hong Kong Chezai Noodles
Hong Kong CheZai Noodles
Chezai noodles began to appear in the 1950s, when the economic income of Hong Kong people was not high, and some mainlanders who went to Hong Kong were not easy to find jobs and made a living by setting up food stalls. The wooden cart selling car noodles is placed in a metal "cooking grid", which is filled with soup, noodles and ingredients for the city's people to choose, and generally more than ten yuan can eat.
Life in Hong Kong is fast-paced, and many Hong Kong people like to eat noodles because they save time. Not only the tea restaurant, but also some people will often make it at home, and sometimes they will prepare some car noodles.
Beef brisket noodles, wonton noodles, shrimp noodles, soy sauce emperor fried noodles, fried sauce noodles, doll noodles, offal noodles, etc. are also very popular noodles for Hong Kong people.
34. Macao handmade bamboo noodles
Macau bamboo noodles
Bamboo noodles are made by the teacher Fu sitting on a thick bamboo pole, repeatedly pressing for about 2 hours, so that the dough is extremely tough, and then add the whole egg, the noodles are as thin as silver wire but full of elasticity, the egg aroma sticks when the mouth. The traditional way to eat it is to cook dry noodles, sprinkle with shrimp eggs and spices, and pour a bowl of thick and delicious shrimp soup, which is the perfect match. Shrimp soup can be drunk separately or mixed into the noodle soup.
Although there are not many types of Macau noodles, they are all carefully made. Liuji porridge noodles, shrimp noodles, fresh shrimp wonton noodles, etc. are all gourmet products, which people can't bear to give up.
Chinese cuisine is famous all over the world, and the way noodles are eaten is dazzling.
Look at the way noodle lovers eat noodles
Work hard, eat endless foodies, to be all-round, thousands of miles to chase noodles, will not change the color of the face, the mighty eight sides!
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