"Katagawa, itachi, jajangmyeon
Pay attention to the heat and the size of the dish
The steamed buns are delicious and all by hand
Green onion and coriander, another spoonful of spicy ......"
The Spring Festival Gala of the Year of the Dragon
Will be ever-changing faces
Gathered into a wonderful "Unique Face"
A bowl of noodles
It is the best way to express the Chinese concept of food
From the noodle-making process to the cooking habits
From the heat of the noodles to the taste of how to eat
The familiar taste of Chinese is condensed in every inch
Here are some of the different noodles
Which bowl is the taste of your hometown?
↓These surfaces come with their own IP address↓
Peking fried noodles
Down-to-earth cuisine
The variety of side dishes is mixed with brilliant and attractive colors, and the fragrant fried sauce of diced pork outlines the rich color, and the noodles are smooth and chewy...... In the depths of every Beijinger's memory, there may be such a bowl of soul-hooking fried noodles.
Beijing fried noodles have a scientific name, called "small bowl dry frying", four words define its practice and particularity: small bowl means freshly eaten and cooked, dry fried means no water for cooking. Without these four words, there is no authenticity.
In Beijing, fried noodles are like private dishes, and each one tastes different. If you want to ask which one has the best jajanjangmyeon, it must be: the most authentic one!
Shaanxi oil noodles
Spicy and tendony, beautiful drops are very
Put the wide noodles into the pot, cook and put the vegetables, bean sprouts and chili noodles, and then pour a spoonful of hot oil.
After mixing well, in the bright red and oily noodle bowl, it is the pursuit of life for the old Shaanxi people - hot, heroic and unrestrained.
In Shaanxi, eating noodles is called "dié noodles", which is probably the ultimate experience that people hope they eat with every bite of noodles. Therefore, they pay attention to heartiness, and the noodles make a "zizi" sound in the rapid collision with the lips.
Gansu Lanzhou beef noodles
The "taste of home" everywhere
In Gansu, there is no "Lanzhou ramen", and the noodles eaten by the locals are only called beef noodles or "beef bowls".
The beef noodles are made with great care, and the standard is "one clear (soup), two white (radish), three red (chili), four green (coriander and other floating vegetables), and five yellow (yellow noodles)". In addition, diners can also customize the shape of the noodles, which are divided into capillary, thin, second, three, and thick, and flat noodles, which are large, wide, and leek......
Nowadays, beef noodles have spread all over the country as a Chinese fast food. It uses the most intimate taste to connect the wanderer with his hometown.
Henan 烩面
All-inclusive, the taste is really "medium"
Braised noodles are an old taste that every Henan person will never forget in their memory.
To make an authentic bowl of Henan braised noodles, the technique must be authentic. Pulling, shaking, folding, tearing, and the action is done in one go, and one side can fill the entire mouth. It is served with milky white broth made from lamb bones and mutton, and is topped with nutritious fungus, flavorful kelp shreds, and crystal clear vermicelli......
In this way, the taste of various ingredients is perfectly "stewed" into the noodles, and the taste is really "medium" in a bowl!
Pian'er River, Hangzhou, Zhejiang
The soul of Hangzhou noodles
People often say "south rice and north wheat", but Hangzhou people's love for noodles is not inferior to that of northerners.
In the cold winter season, no one in Hangzhou can resist a bowl of steaming slices, its toppings mainly include cabbage, bamboo shoots, lean meat, after the pot, the meat is red, the bamboo shoots are white, the vegetables are green, the noodles are smooth, the soup base is clear and the taste is thick, and the word "fresh" is brought into full play.
Because the ingredients used in the noodles are all flakes and must be boiled, the locals call them "slices". And because the pronunciation of "汆" and "Chuan" is similar, "Pian Er Bi" has become "Pian Er Chuan", and it has also become a delicacy that is difficult for the locals to give up.
↓These noodles have a unique flavor↓
Sichuan sweet water
The spicy and sweet aromas are perfectly blended
Sweet water noodles are known as the "man" of Sichuan snacks, and the chopstick-like thick noodles are tough and tough, and two or three can fill a bowl.
The reason why the sweet water surface is "sweet" is that it replicates the use of soy sauce. This is a compound condiment made by adding sugar, ginger, shallots, spices and other raw materials to soy sauce and boiling it over low heat.
As a Sichuan delicacy, sweet water is naturally inseparable from red oil chili peppers. When diners eat in their mouths, their taste buds touch first sweet, then fragrant, and finally numb and spicy, and all kinds of flavors catch up with each other but are harmoniously blended, and it is extremely "comfortable" to eat.
Henan Luoyang pulp noodles
It's noodles and soup
"There is a strange thing in Luoyang, the noodles are sold only when they are bad. In fact, the taste that makes people mistakenly think that the noodles are "spoiled" is the sour smell emitted by the fermentation of the soy milk in which the noodles are cooked.
In some old alleys in Luoyang, you can often see the figure of the sour pulp mill, a few dollars can make a big bucket, take home to make a big pot of "like soup but not like soup" pulp noodles, sprinkled with boiled soybeans, green beans, celery grains, with leek sauce, simple and ordinary, the taste level is so rich, it is the style of Henan taste.
The noodles are slightly sour and refreshing, with a long aftertaste, and a hot bowl of "drinking" can awaken the DNA of Luoyang people.
Hubei Wuhan hot dry noodles
The "alarm clock" that wakes up the citizens
In Wuhan, hot dry noodles firmly occupy the top spot in Wuhan's breakfast scene, and it is like an alarm clock, enthusiastically waking up the morning in Wuhan.
After receiving the hot dry noodles from the master's hands, you need to quickly flip the noodles up and down so that the sauce evenly wraps each noodle and eat it heartily while the rich aroma still lingers on the tip of your nose.
Jilin Yanji cold noodles
A full bowl is cool
The soba noodles are covered with beef slices, apple slices, watermelon, kimchi, and cucumbers, and a spoonful of cold and sweet beef broth is scooped from a large bucket before serving.
Authentic Yanji cold noodles, there is crushed ice ballast on the soup, the first bite after serving is dedicated to the cold noodle soup, sour, sweet, spicy, cold taste ups and downs, cool, smooth and refreshing.
A bowl in summer is refreshing and relieves the heat, and a bite in winter is nutritious and appetizing!
↓These noodles are made skillfully↓
Xinjiang pulled strips
The protagonist of the dinner table of the locals
No need for a rolling pin, no need for a dough sheeter, the bold Northwest people directly knead the proofed dough into thick strips, and then roll them into noodles, therefore, the strips can be thick or thin, and the main one is casual and natural.
The unpretentious noodles are perfect for pairing with flavorful side dishes. Whether it's oily pork, wild mushrooms, stir-fried vegetables or a hodgepodge, you can pull it onto the noodles and directly outline the mellowness of the noodles. Add a little vinegar, just a few cloves of spicy raw garlic, quite "down" noodles.
Eating ramen noodles in Xinjiang is just two words: heroic. Eating noodles is never about bowls, on plates, it's not enough to eat a plate, it's okay, add noodles casually!
Shanxi Sword Cutting Plane
It tastes better with some aged vinegar
If you haven't eaten knife-cut noodles, you can't count as Shanxi noodles.
The noodle maker pays attention to "the wrist is smart, the output is flat, and the force is even", and between the hands and hands, the medium-thick and thin-edged, willow-like leaves have been cut out and fly into the boiling water.
The boiled noodles are topped with toppings, covered with fresh vegetables, and then drizzled with a little Shanxi vinegar.
Guangdong Zhusheng noodles
Good face and good intentions
The bamboo noodles are peculiar. After mixing the dough with duck eggs, the noodle maker presses a bamboo pole fixed to the wall at one end, and repeatedly bounces and presses the dough until the dough becomes a sheet of "tissue paper" spread out, and the taste is crisp and elastic after being cut into thin noodles.
After serving the noodles, throw a few wontons, a few slices of green vegetables, and then sprinkle some leeks, the wonton has thin skin and thick meat, and the salty and fragrant elastic teeth of the noodle soup are kneaded together, clear but not greasy, fresh but not fishy.
Eat a bowl in the morning to be fresh, a bowl late at night to satisfy your cravings, and more importantly, eat a bowl of bamboo noodles, which means that it will be like bamboo.
Fujian line surface
The more you eat, the more you eat
The production process of the thread noodles is complex, and it needs to go through the processes of mixing noodles, kneading noodles, stringing noodles, ramen, drying and other processes, and after being made, the roots are snow-white, as thin as hair, and they can be "awakened" instantly when they encounter water.
The water absorption capacity of the thread surface is particularly amazing: a bundle of 130 grams of thread becomes 550 grams when it absorbs enough water. Therefore, it is almost a "nightmare" for children - being urged by parents to hurry up and eat, but the noodles in the bowl are more and more eaten, and no matter how hard they try, they can't finish eating.
So, how can you finish eating a bowl of noodles? The answer given by the locals is: after it comes out of the pot, take advantage of it and show it off immediately.
↓Chinese noodles, more than noodles↓
Pasta, simple and ever-changing, in addition to noodles, unique noodles from all over the world are also enriching the table of Chinese.
Raw fried is one of the most iconic snacks in Shanghai. The semi-fermented dough is wrapped in the meat filling, and after frying, the bottom is golden and crispy, and when you take a bite, the fat aroma is mixed with the flavor of the dough, which is unforgettable.
"There are ten buckets of steamed buns in the world, and Shandong has eight buckets. "Shandong steamed buns feel porcelain, taste chewy, and have a sweet taste. They also innovated in the shape of steamed buns and produced all kinds of novel and beautiful flowers.
Tianjin noodles come in a variety of ways, such as fried cakes with sticky skin and sweet fillings, pancakes with rich ingredients, and crispy hemp flowers...... This is a pastry museum!
No matter how much food you've eaten
The pasta of my hometown is always the taste of the bottom of my heart
When reuniting with family during the Spring Festival holiday
What is your favorite "hometown noodle"?
What are the characteristics?
Let's talk about it in the comment area~
▌Source of this article: CCTV News WeChat public account (ID: cctvnewscenter)
Producer/Wang Xingdong Editor-in-Chief/Ma Wenjia
Editor/Li Juan
Some of the materials come from / Authentic Scenery, Sanlian Life Weekly, Luoyang Tourism, CCTV4, Fuzhou Museum, Shanghai Huangpu, Jiwu, Chinanews.com, Xiaohongshu netizens
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