When it comes to eating noodles, the Chinese have the most right to speak.
There is no other country in the world that loves noodles with the fragrance of wheat as much as China.
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Chinese eat noodles from daylight to morning and dusk.
Three meals a day, boiled noodles, fried noodles, mixed noodles fly together, and the noodles, toppings, and side dishes help out. Whether it is hot noodles, cold noodles, wide noodles, or fine noodles, Chinese can eat the door; whether it is soft noodles, hard noodles, dry noodles, soup noodles, in the Chinese flavor universe, the bowl is as dazzling as the stars.
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Among the various noodles, cold noodles may be the best choice in high temperatures.
Sichuan-Chongqing cold noodles with spicy oil, Jiangnan cold noodles with rich toppings, Northeast cold noodles with sweet and sour mix, Central Plains cold noodles with attractive sauce and marinade, and Northwest barbecue cold noodles...... From south to north, who hasn't been conquered by a bowl of cold noodles?
Spicy, sweet, sour and salty, Chinese can even eat cold noodles into a "masterpiece" feast.
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When the red and dripping chili oil flows along the edge of the bowl, the eight veins of the noodles, and the chili noodles that have been hit by the heat wave burst out with a surging fragrance before they are eaten.
A kind of heroic spirit in the market arises spontaneously.
In the land of Sichuan and Chongqing, which is covered with red oil and spicy fragrance, only a bowl of cold noodles with chili peppers can make the locals addicted and eat with pride.
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In Chengdu, where you are everywhere, you can't miss a bowl of shredded chicken noodles when you walk through the streets and alleys. Crispy peanuts, fresh shredded cucumbers and shredded chicken soaked in vinegar and garlic water, waiting for 300 rounds on the tip of the tongue.
The shiny alkaline noodles are mixed well while they are fresh, and the spicy taste is enough to tempt every hero to find the perfection of life in this bowl of cold noodles where all spices meet.
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Walking into Nanchong, a bowl of Yingshan cold noodles that broke the Guinness record can be eaten more than 30,000 kilograms a year. Yingshan people not only eat cold noodles in summer, but also eat from the first day of the new year to the sixth day of the new year.
Traditionally, bean sprouts are placed at the bottom of the bowl to separate the noodles from the bowl, leaving the noodles fluffy and supple. The indispensable red oil in Sichuan cuisine, after adding garlic water, Boryeong vinegar and kohlrabi, is red and hot, and the fragrance is fragrant.
Outside the glass cover on the side of the road, next to the stall set up at the corner...... It is said that even the railway station has large bags and small bags carrying cold noodles, which can really be said to be "if you don't eat cold noodles in Yingshan, you won't be able to go to Yingshan".
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When I arrived in Luzhou, where the smell of wine lingered, the sour and hot cold noodles mixed in two minutes had a full flavor of peppercorns, and the spicy taste was not inferior to that of liquor. The noodles wrapped in lettuce oil fan cool the entrance, and the spicy fragrance that rushes out is like a horse gun, which treats the picky tongue well.
On the other hand, Jiangyou people, who love to eat fat intestines, eat cold noodles and show the boldness of a hero.
Freshly baked crispy dry cakes, sandwiched with spicy and cool noodles, the wind and fire break the taste buds. One bite is crispy, one bite is soft, and the double carbs fly together, so that the multiple fragrances can be brought into full play.
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Of course, if you want to make the spicy cold noodles the most unique, you have to go to Chongqing.
Perhaps it inherits the Jianghu atmosphere of daring to love and hate, and one of the major features of Wanzhou cold noodles is that yellow mustard seeds are added. This side is not like Chongqing's road with twists and turns, but like Chongqing people, going straight to the ground.
One bite down, the spicy taste rushes straight to the brain from the nose, and the first time a foreigner eats it, the whole person has to be "excited". But the best thing is that after this time, the whole body is comfortable, cool and cool, and it is really the best artifact to relieve the heat.
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Cold noodles are spicy in Sichuan and Chongqing, and in Hunan and Hubei, they are spicy and chic.
In the crayfish shops all over Changsha, after the lights are on, the shrimp meat and red and spicy soup will be eager to try the cold noodles. Changsha people are blowing fans, eating flavored shrimp mixed with cold noodles, and then having a cup of cold mung bean paste, which just makes their faces happy.
And in Hubei, where the lakes and rivers are dense, crayfish will not be absent. Wuhan people use mung bean soup to serve cold noodles. Enough spicy sauce and sesame sauce wrap each noodle, green cucumber shreds, orange carrot shreds, red garlic crayfish soup, colorful vision Whoever sees it will have big "chopsticks" to eat.
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Spicy taste buds will never learn, and the heroes of the market must not only eat spicy, but also eat meat.
Walking the rivers and lakes, when they go to Xinjiang, a large skewer of barbecue meat with yellow noodles is the ultimate praise of deliciousness from the magnificent world. The yellow noodles baptized with fluffy grass ash have the taste of the Great Gobi, and you can feel the pure wheat aroma and tendon in every chew.
And not far away in Lanzhou, Gansu Province, the authentic beef noodle restaurant will also open a shelf, a plate of cold ramen poured with oil and spicy seeds, tomatoes and all kinds of side dishes, how spicy and fresh!
The spicy cold noodles are just like the boldness of "Water Margin", heroes from all over the world compete with spicy, gather in the market and rivers and lakes, and present a different flavor legend on the tip of the tongue.
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In "Journey to the West", the most brilliant thing is the four masters and apprentices with completely different personalities, but they can pass all the way, and in the end they are inseparable.
Sometimes the creative combination of different flavors can produce a romantic response. For example, the cold noodles in Yanji in Northeast China, which were born after the fusion of all kinds of flavors, have a very amazing flavor.
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For those who have not tasted it in person, it may be difficult to understand that a cold noodle with beef broth as the base may not only appear apple slices, pear slices, and watermelons, but also large ice ballast that can penetrate the teeth, and spicy cabbage, radish slices, beef slices, and boiled eggs appear at the same time.
The round noodles made from buckwheat are smooth and chewy, and even when soaked in the sweet and sour soup, they are free to sway. The cold noodles poured with sugar and vinegar water are appetizing and greasy, and the faint spiciness pulls the tongue to start a fantasy journey, and the sweet and sour cool is enough to refresh people's hearts. Attract diners to get off their chopsticks and eat freely.
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The sweetness of cold noodles is magnificent and romantic. The sweet water surface of Sichuan turns another possibility of sweetness into a longing for the tip of the tongue.
The "Three Noodles in One Bowl of Noodles" is made of thick round noodles, coated in sesame sauce and poured with spicy and sweet soup, recreating the glory of cold noodles on the tip of the tongue with the elastic taste and multiple aftertastes.
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The local sweet soy sauce is made by adding rock sugar or brown sugar juice, star anise, fennel and other spices to the ordinary soy sauce, boiling it over a martial fire and slowly boiling it.
It smells so good, with crushed sesame peanuts, peppercorn noodles and chopped green onions, it's so delicious that locals are willing to line up from the streets to the end.
The sweetness of cold noodles is like the fantasy of "Journey to the West", and the graceful sweetness debuts unexpectedly but just right, dancing a myth of a blend of flavors on the tip of the tongue.
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opened a volume of "Dream of Red Mansions", and Sister Lin, who is occasionally jealous and a little sensitive, is the most charming. True, refreshing acidity, among the many flavors, the most human temperament.
In Gansu, a bowl of syrup with a peaceful and fragrant syrup surface is fermented with seasonal wild vegetables and vegetable mixed noodle soup, and when the soup turns white and the sour flavor comes out, it will turn into a clear spring, flowing on the tip of every tongue tired from the hot summer.
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The doumbling noodles become more chewy in their unique acidity, and the more you chew them, the more they reveal a fresh fragrance in the herbs. The authentic syrup water is made without a trace of oil and water, and retains the pure flavor of the whole thing.
Because of this, in the hot oil boiled with green onions, garlic, peppercorns and chili peppers and poured leeks, all the fragrances come out, and each chopstick has the style of trickling water. A mouthful of noodle soup rolls through the lungs, refreshing and relieving the heat.
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The influence of geography on flavor has made Shaanxi and Ningxia, which are separated from Gansu by a strip of water, also fall in love with the sour flavor.
In addition to the slurry water surface, in Qishan, Shaanxi, the noodles must be sour enough to be authentic, and when you go to Xi'an, the oily noodles and stuffed skin must also be filled with vinegar fragrance, which is wonderful enough. And when the cold noodles arrive here, in addition to the soul of oily spicy seeds and minced garlic, there is no more sentence "add more vinegar".
Only with enough sour and spicy flavor can you "show your own characteristics" in the same sesame sauce.
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And in Ningxia, the acid of cold noodles turned into a swallow noodle kneading during the banquet. Noodles made from wheat are thinly shredded and have a chewy texture and are often served as a cold dish to whet your appetite.
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The acidity in the cold noodles can be intertwined with any flavor to bring a refreshing taste. Whether it is Ningxia beef tendon noodles with a hint of spiciness, or Northeast chicken sirloin noodles with a salty and fresh taste, they all make the taste taste repeated.
Since it comes to acid, the finale must be Shanxi's dumpling noodles.
The most famous ones are the ones made with buckwheat, but I prefer the yellow ones made with cornmeal. It has a sticky texture, and because salt and starch are added to the noodles, it is more smooth. The golden noodles are full of harvest joy, and with Shanxi vinegar and topping, the fragrance is so delicious that it can waft from the house to the outside.
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The sourness of cold noodles is just like the beauty of "Dream of Red Mansions", the thousands of flavors in the world seem to compete for beauty, turning into beautiful women with their own style, full of personality, and beautiful taste.
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Salty, the foundation of all flavors, the source of flavor, and the place where soldiers must fight.
In an era of scarcity, a mouthful of salt makes ordinary ingredients delicious. It witnesses the sweat of farmers leaning over the fields, and also makes the wisps of wheat fragrance after the harvest turn into nostalgia in the bowl, arousing the tears of homesickness.
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The toppings of the south of the Yangtze River, the marinade of the Central Plains, the sesame sauce of Beijing-Tianjin-Hebei, the saltiness of cold noodles, the world is divided into three, and each is the king.
The toppings of Jiangnan witness the gift of the good season.
Fresh, which can best reflect the abundant Jiangnan's respect for the season and the pursuit of flavor.
A bowl of noodles in the south of the Yangtze River, the noodles are not fresh. It touches not only the lips and tongue, but also the gift of water and soil. Zhejiang people on the coast of the East China Sea love a bowl of seafood cold noodles. The newly caught fish, shrimp, crabs, razor clams, and clams bring the coolness of the sea, hearty, salty, and full of healing.
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When I arrived in Jiangsu, it was a holy place for eating noodles. Suzhou's fan cold noodles, with flat small wide noodles, with more than a dozen optional toppings, make people stunned.
Seasonal eel, tender pork ribs, fresh bamboo shoots, delicious prawns, braised duck and assorted ...... The people of Suzhou simply made the fresh and salty flavor into a "splendid article", which made the tongues of the north and south admire.
The toppings in a small dish are elegant and rich, and they are the Jiangnan water towns of Wu Nong's soft language, giving a little surprise and poetry to the boring life. In different seasons, the changes of toppings make their keen perception of the seasons invisible.
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In Shanghai, rice vinegar and peanut butter are put in the cold noodles, and then served with diced spicy pork, roasted bran, three silks, large ribs, and bean sprouts...... And so on. The afterglow left by the noodles under the aunt's hand will gently wake up the long-lost taste buds.
Shanghai's cold noodles are steamed for 10 minutes before boiling, mixed with sesame oil and shaken off, even if it is a home-style version of cold noodles with shredded green pepper and pork and mung bean sprouts, or cold noodles with cold wontons.
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The halogen of the Central Plains highlights the temperature of the home.
The love for wheat fragrance in the Central Plains is rooted in the fields. Compared with the south, wheat in the north has a higher protein content, and the wheat aroma and tenacity are more brilliant.
Therefore, not only the Central Plains, but also the Northwest and Northeast China have scoffed at machine-made noodles. In their hearts, the noodles freshly cooked at home, even the clear water noodle soup, have a wheat fragrance, and they are very delicious.
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The cold noodles here are authentic across the water, and after being fished out of the water, they are served with freshly fried sauce, and although the noodles are cool, they carry the temperature of home.
In Shandong, people will chop toon buds, pickled carrots, and shred cucumbers. After mashing the garlic into a puree, mix well with sesame oil and vinegar, sesame juice and cold noodles, which is the most common Shandong cold noodles.
If you want to eat "luxurious", then you must try Linqing Shixiang noodles. More than 10 kinds of sauce and marinated side dishes are placed on a table, which can be called an aircraft carrier in cold noodles.
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In Henan, a bowl of noodles rolled out by oneself is poured with cold water, and a thick marinade is poured with a handful of nepeta, which is the basic configuration. Tomato and egg marinade, eggplant and egg marinade, widely popular.
If you want to take two bites, you should also have some cowpeas, amaranth, shredded melons and other vegetables, sprinkle with sesame salt and ginger and garlic, and put on a small sesame oil.
There are usually not only cold noodles on the table, but also tiger skin spicy seeds with sauce flavor, spicy and soft garlic eggplant, and sauce elbows. A bowl of satisfying cold noodles under the belly, meat and vegetarian matching, salty and umami delicious, eating extremely satisfying.
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The sesame sauce of Beijing-Tianjin-Hebei lights up the most ordinary daily life.
Sesame sauce has been endowed with an irreplaceable sense of ritual in Beijing, Tianjin and Hebei.
If you don't eat a bowl of cold noodles with authentic sesame sauce, you won't be able to visit these places.
Needless to say, the sesame sauce cold noodles in Beijing and Hebei have long been popular all over the streets and alleys. It is served with pickled shredded cabbage and noodle soup, and the taste is really refreshing.
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Tianjin people prefer to fish noodles, with stir-fried dishes to serve four plates of cold dishes, four plates of hot dishes, four dishes of noodles, four dishes of dishes, two dishes of noodles marinated, and a table for wedding events.
Shrimp, gluten, eggs, dried leeks, purple crab, black fish fillet...... Paired with hemp marinade, some will also put fruit (fritters) cut into pieces, which is the "eat Ma Ma Xiang" recognized by Tianjin people.
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After eating this meal, I sincerely feel that everything in the world can be forgiven.
The saltiness of cold noodles is just like the excitement of "Romance of the Three Kingdoms", where the north and south of the Central Plains have their own treasures, and they stage a competition for hegemony in the flavor.
Picture: A day © in Kurakura
Nowadays, it is a good time to eat cold noodles.
The spicy, sweet, sour and salty cold noodles are hidden in the flavors and human feelings of various places, making people have endless aftertaste. Where is your favorite cold noodle?Welcome to chat with us in the comment area~
Is © the lamb full today?
Source: Food Tips on the Tip of the Tongue
Editor: Wang Na
Editor in charge: Niu Dong