As the saying goes, "south rice north", it is said that the food preferences of the south and the north, the south is rich in rice and is good at rice stir-frying; The north is rich in wheat and likes to eat all kinds of pasta. In fact, now that the communication between the north and the south has been strengthened, the clear dietary dividing line between noodles and rice is becoming more and more blurred, and there are many places in the south that are good at making noodles, and noodles are also very distinctive.
So today, let's take a look at the "top ten" noodles in the south and see if there are any you like to eat? If you have the chance, you can go and try it.
1. Nanjing leather belly noodles
Skin belly noodles are Nanjing's special noodles, and the most important ingredient is the delicious skin belly, which tastes crispy and not greasy. These pork rinds are made from the finest pork rinds, first boiled to a translucent shape, then the fat is removed, and hung in a ventilated place to dry. After the skin belly is air-dried, it is fried twice to give it a fluffy and crispy texture. After that, the skin belly is softened by water, and then cut into strips, so that it can become the most flavorful ingredient in our skin belly noodles.
Nanjing's skin belly noodles are varied, and when cooking skin belly, green vegetables, pork liver, fungus, tomatoes, etc., will be added, so that the skin belly noodles have a richer taste. The dishes are multi-faceted, the soup is full of meat, and the skin belly full of soup is firm and smooth, and a bowl of skin belly noodles will completely change your old impression of southern noodle food.
Second, Gaoyou Yangchun noodles
Compared with the Yangchun noodles in Shanghai, Nanjing and other places, Gaoyou's Yangchun noodles have their own unique place, that is, the enamel bowls used in the store. These enamel bowls are scattered in the soup pot one by one, like a rocking boat, and the aunts in the shop are "in the boat" one by one to put spices to flavor the soup base. Putting the bowl with the base material in the soup pot is called "Cheng", and the soup after the soup is more flavorful, and the soup base is thick and flavorful, and if it is not "Cheng", the taste will become bland.
This is the "one hot to three fresh" in Gaoyou's mouth, under this method, the seasoning of the soup base is fully integrated. Pick some lard, add some pepper and shrimp roe, and finally pour in the boiled noodles, sprinkle with chopped green onions, and a simple and delicious bowl of Gaoyou Yangchun noodles is ready.
The noodles are delicate and smooth, chewy to eat, and the soup base is delicious. If you don't like noodle soup, there is also a dry mix to choose from. Dry noodles with kidney flower soup and a fried egg are another taste.
3. Yibin burning noodles
Yibin Ran Noodles, also known as "fried noodles", is a traditional noodle dish in Yibin that originated during the Qing Dynasty. Regarding the name "burning noodles", the origin is different, some say that it can be used as a wick; Some say that because of the heavy oil and spicy, it tastes like a fire; Others say that burning is a practice that refers to mixing noodles, fat, and seasonings thoroughly. No matter what it is, it tells the public the unique taste of Yibin burning noodles, which must be oily and spicy.
The noodles used for burning noodles are "water leaf noodles", which are actually alkaline noodles, and they are firm and tough to eat. Boil water in a cauldron, under the boiling water, and when you pick up the noodles, you have to shake off the water vigorously, so as not to stick the noodles too much, and they will be watery to eat, and they can't "burn" at all. The boiled noodles are poured with ingredients to taste, stirred evenly, and then sprinkled with crushed peanuts, broken rice sprouts, sesame seeds, etc., and a bowl of burning noodles is ready.
At first, it was a somen noodle, but later a new member was added, and the meat and soup noodles were launched, which also brought more taste enjoyment to everyone.
Fourth, Rongchang shop covering
Cover noodles are the most distinctive noodles in Rongchang, it is shaped like a cover, big and thin, so the name is cover noodles. According to legend, at the end of the Ming Dynasty and the beginning of the Qing Dynasty, it was introduced to Rongchang from Luzhou, and was improved by the local people of Rongchang and became the characteristic face of Rongchang.
Rongchang Pu noodles have 4 essences: soup, noodles, noodles, and salt. The soup used to cook the noodles is made from pork barrel bones, and the soup has a strong flavor and a rich flavor of meat. The noodles are made of high-gluten flour to make a dough, and then slowly pulled apart until they are thin and even, and full of toughness. The pork is delicious, the pork is fragrant, and the pea is soft and rotten. The special salt water is like amber in color, replacing soy sauce, and the taste is salty and fresh. These add up to form a delicious Rongchang shop covered noodles, which not only conquered the locals of Rongchang, but also conquered the travelers who came and went.
5. Xiamen sand tea noodles
Shacha originated in Southeast Asia, and is a seasoning made by grinding peanuts, coconut meat, dried shrimp, and other raw materials, and then processing them. Because the Hokkien pronunciation of the word "tea" is similar to the Mandarin word "嗲", the sand tea flavor is also called satay flavor. Shacha noodles integrate the exotic flavors of Southeast Asia with the local food culture of Xiamen, forming a unique taste of fresh and mellow.
In addition to the Q-bomb noodles and the secret sand tea sauce, you can freely choose a variety of toppings according to your taste: squid, pork liver, kidney flower, prawns, fish balls, etc...... Take a bite of the sand tea noodles served on the table while it is hot, the noodles are smooth and delicious, the soup is fragrant and delicious, and the ingredients are fresh, and it tastes so delicious that people are intoxicated in this bowl of sand tea noodles.
6. Zhoushan seafood noodles
As the only archipelago prefecture-level city in China, Zhoushan has one of the world's four major fishing grounds: Zhoushan Fishing Ground. As the saying goes, "relying on the mountains to eat the mountains, relying on the sea to eat the sea", how could Zhoushan people let go of delicious seafood, thus giving birth to Zhoushan seafood noodles.
Zhoushan seafood noodles have more deliciousness than other noodles thanks to a variety of seafood. Dragonhead fish, black fish, pomfret, clams, pike crab, squid, small yellow croaker, red shrimp, skin shrimp...... The variety of seafood is simply dazzling. Fresh seafood arrives at Zhoushan Port in the early morning and is on your table at noon.
Add the large bone broth to the pot, then add the greens and noodles until the noodles are cooked and put them in a bowl. Different seafood should be put into the pot separately according to the cooking time, and after cooking, they will be stacked on the noodles in turn, and finally poured a spoonful of soup to complete a bowl of fragrant seafood noodles. Eat until the mouth is full of fresh fragrance, "the soup is clear but not turbid, the taste is fresh but not fishy", this is the Zhoushan seafood noodles that Zhoushan people cherish in their hearts.
7. Xiangyang beef noodles
Xiangyang beef noodles have a long history, dating back to the Kangxi period of the Qing Dynasty, more than 300 years ago. Later, after the inheritance and improvement of Xiangyang people, while maintaining the unique taste, it also became more and more delicious, and gradually became the Xiangyang beef noodles with "one spicy, two hemp, and three fresh".
The noodles of Xiangyang beef noodles are alkaline noodles, which are not hard or astringent, and the processing is very fine. The soup is cooked by the shopkeeper early in the morning, the white soup pot is boiling, and the red soup pot exudes the fragrance of butter and chili. Grab a handful of noodles and put them in a bamboo fence, cook them in the soup and pour them into a bowl, then pour the soup and red oil, put beef or beef offal, sprinkle with chopped green onions, and a bowl of beef noodles is ready. The red, green, and green color scheme looks like an appetite, and the noodles are firm and the beef is soft and rotten, and the taste is spicy and fragrant.
It is said that when Xiangyang locals eat beef noodles, they also have to accompany a bowl of rice wine, a mouthful of noodles, a mouthful of wine, which is really a comfortable life.
8. Wuhan hot dry noodles
Wuhan's unique premature culture is reflected in the lively breakfast stalls on the streets, where the hot dry noodle stalls must be surrounded by a large crowd of people. Wuhan people's mornings mostly start with a bowl of hot dry noodles.
Some hot dry noodle shops maintain the tradition, making dry hot dry noodles, paying attention to the balance of water and oil, and there is not a drop of water in the bowl after mixing the noodles, and the food is dry; Some shops have hot dry noodles with brine added to them, so they won't choke on them.
Hot dry noodles have high requirements for sesame paste, and they must be fragrant and not "watery" in order to make each noodle mixed out of it wrap in a rich aroma. Then, choose to add capers, sour radish, chopped green onions, and other side dishes according to your taste to enrich the texture of the hot dry noodles. The sour radish in the hot dry noodles is the finishing touch, and the delicious pickled radish is crisp and crisp, and the right amount of freshness relieves a hint of the sesame paste.
9. Chongqing pea noodles
The small noodles do not mean that the bowl is small, but rather the refreshing somen noodles, which are made up of a variety of seasonings and vegetables. Later, with the development of small noodles, small noodles with richer ingredients gradually appeared, and these noodles are collectively called "Chongqing small noodles". Pea noodles are the most popular among Chongqing noodles, it can beat fat intestine noodles, sauerkraut noodles and so on to become the first place in Chongqing noodles, it must have "real skills".
The noodles are usually slightly yellowed alkaline noodles that are still chewy and smooth after cooking, while pea noodles actually refer to peas and mixed sauce. The alkaline noodles are covered with peacocks, poured a spoonful of soup, and sprinkled with chopped green onions, and a bowl of sauce is fragrant and richly flavored. The rake peas are fine and glutinous, the mixed sauce is thick and fragrant, and the spicy and fragrant ingredients are really "miserable".
Eat pea noodles must choose "dry distillation", the peas are soft and delicious, the mixed sauce is fragrant but not salty, the noodles are wrapped in soup, the oil at the bottom of the bowl is fragrant with chili peppers, and the happiness is directly full after a bite.
10. Guangdong wonton noodles
Guangdong is a city with a variety of cuisines, and noodles are certainly included. Cantonese people's love for noodles is mostly reflected in a bowl of refreshing and springy wonton noodles.
The "noodles" in wonton noodles originated in the Republic of China period, which are made of high-gluten flour and duck eggs, etc., which are particularly elastic; Wonton is mostly filled with fresh shrimp, and the shrimp is so full that you can feel the tenderness through the wonton skin. In addition to noodles and wonton, another key point is the soup that goes with it, which is boiled with the owner's secret ingredients such as pork bones, shrimp roe, and earth fish, so that the soup is clear and sweet, fresh and refreshing, and can be regarded as a good soup.
- Lao Jing said -
There are many types of noodles in the south, and only 10 of them have been listed above, in fact, there are also Shanghai scallion oil noodles, Zhenjiang pot lid noodles, Sichuan dandan noodles, Hangzhou Pianerchuan, Guizhou intestinal noodles and so on...... If you have any other recommendations for southern noodle food, please share them in the comment area. #今日餐桌美食分享#
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