How many kinds of noodles are there in China? This is not a definite number. People eat more than 1,200 kinds of noodles on a daily basis, and almost every place has local specialty noodles. These different flavors can be seen in the limited editions launched by a master according to the tastes of different regions.
District Limited Edition Foam Surface
Chinese the custom of eating noodles, mainly along the Yellow River, from the northwest to the North China Plain, until the southeast coast, noodles are an indispensable delicacy in people's daily lives. Due to soil and water, the quality of wheat in the north is better, so northerners eat noodles more often. Northerners treat noodles as a staple food, and eat noodles for a full stomach, so the noodles themselves are very important. Northerners make noodles by hand, kneading, rolling, pulling, pressing, cutting and other ways to make countless kinds of patterns. The same bowl of toppings, paired with different shapes of noodles, will have a different taste.
Wheat in the south has less protein content and a softer taste, so southerners treat noodles as snacks and will add eggs or alkali to the noodles to improve the taste. Southerners are more likely to use noodles as a flavor tonic, so the toppings with noodles are more important. The noodles made by the same production process will have different flavors with different toppings.
So, there are so many places in the north and south of the world, where are the people who are most able to make noodles and eat noodles?
<h1 class="pgc-h-decimal" data-index="01" > the face of Shaanxi, the deepest culture</h1>
Shaanxi people love to eat noodles, which is a consensus. However, in 2013, the Ministry of Commerce of China and the China Hotel Association selected the "Top Ten Noodles in China" at the first China Noodle Culture Festival. None of the Shaanxi noodles in these noodles were even on the list, which caused a lot of controversy.
Top 10 noodles in China
Shaanxi has the most famous side with the most strokes, the oily spicy biangbiang noodles. This is the most famous noodle in Shaanxi. (Pictured) When making this kind of noodles, the noodles are beaten on the board to make a "biangbiang" sound, which makes the noodles more powerful, hence the name.
A moment of infusion of the soul
In front of eating biangbiang, pouring hot oil on spicy seeds with piping hot oil is the most ritualistic moment, "sizzling" a sound, and the fragrant oil splashes spicy seeds into the soul of the noodles. Biangbiang noodles are simple in material, white noodles, green vegetables, and red peppers, which are combined to bring a strong visual impact. A bowl of biangbiang noodles for the ultimate satisfaction of hearing, sight and taste.
The biang character on the biangbiang side is the word with the most strokes. Most input methods' font libraries and dictionaries fail to include this word. It is a ligature that contains the history of pasta along the Yellow River and northwest folklore. In order to remember this word, the old Shaanxi also gave a poem:
One point into the sky, the Yellow River two bends,
The eight characters open their mouths widely, and the words go inward;
You are also, I am, sandwiched in the middle of a basket of words;
You are also long, I am long, sandwiched in the middle of a horse king;
Next to the moon word, at the bottom of the heart word, leave a hook to hang hemp sugar;
Get in the car and stroll around Xianyang.
Shaanxi has the oldest noodles, Yumian. This is a kind of cold noodles with a strong texture like rice noodles, which is popular in Xianyang Bin County. The noodles are striped or flaky, and when eaten, they are accompanied by spices such as spicy seeds in oil, and after entering the mouth, they are cool and elastic, and the taste is like a cool skin, which is very suitable for hot summer consumption.
Mimian has three names: Mimian, Jademian and Siltmian, which point out the three characteristics of this noodle. In ancient times, the imperial face was once a royal tribute, so it was called the royal face. The finished face is white or light yellow, emitting a jade-like luster, so it is called jade noodles. When making, it is necessary to wash off the gluten in the flour and precipitate the starch liquid, so it is called silt noodles.
Imperial noodles
Imperial Noodles is said to have been invented by Jiang Nü, the wife of King Gu gong of Zhou Tai, when she was in the land, and has a history of more than 3,000 years. The production process of royal noodles is complex, requiring four processes: washing, refining, steaming, cutting/pressing. (Find some pictures) When the Eight-Nation Alliance invaded China and Cixi fled to Xi'an, she specially ordered the imperial face. To this day, diners can still find this snack in the old streets of Xi'an or Binxian and taste the taste that has been passed down for thousands of years.
The "world's earliest instant noodles" are also in Shaanxi, which is the noodles. Made of buckwheat, popular in Weinan, Shaanxi, it is a kind of semi-cooked noodles made in advance and blanched with boiling water when eaten.
Stomp
It is said that it was invented by Han Xin, a famous general of the Han Dynasty, for the purpose of marching food. The method of treading noodles is simple, easy to store, and can resist hunger, so it was selected as the marching food of Han Xin's troops, which solved the problem of eating when the soldiers marched.
Stompers, spin also. When making the noodles, it is necessary to use the tartards to rotate the batter on the tweezers into a dough cake, so it is called the noodles. Wait until the dough is burned until it is ripe and remove and cut into evenly widthed filaments for storage. Half-cooked noodles can be kept for three to five days. Blanch it in boiling water and add the spicy seeds and garlic paste poured in the oil. The texture of the noodles is thick and spicy, which greatly stimulates the taste buds and enhances the appetite of diners.
<h1 class="pgc-h-decimal" data-index="02" > the face of Shanxi, the most technologically powerful</h1>
Shanxi is a big province for eating noodles. Shanxi people not only love to eat noodles, but also eat noodles, and the characteristics of noodles that are easy to shape are developed to the fullest. Shanxi people make noodles, must be handmade noodles, different noodles need to use different tools, so the production of different shapes of noodles, and each noodle is a great test of the chef's skill.
Knife cutting surface
Shanxi is most famous for its knife-sharpened surfaces. The knife cutting surface needs to use a special blade to quickly cut out the willow leaf-like dough on the dough blank and fly into the pot with boiling boiling water. The production of knife-sharpened noodles is a great test of the chef's arm strength and the skill of cutting noodles. Although the action of cutting the noodles with a knife looks handsome and handsome, it takes both strength and skill to hold the heavy dough blank and cut out the long, thin and uniform noodles on the other.
Face-cutting magic
The handmade noodles we usually see are nothing more than ramen or sliced noodles. But in Shanxi, there are noodles that do not need to be pulled by hand or cut with knives.
Scissor noodles are noodles cut out by scissors. The dough blank is cut by scissors into a thin and thick noodle at both ends, resembling a silver fish, so it is also called a cut roe. The scissor noodles are easy and quick to do, eliminating the need to roll and cut the noodles. A pair of scissors and a lump of noodles can make a smooth and elastic taste.
Scissors face
The way to cut the surface with scissors may seem more conventional, but the way the tip is made is really ingenious.
Tipping
The production of the top is purely dependent on the chef's skill. The dough needs to be diluted, served in a bowl or tray to wake up, and then used special iron chopsticks to paddle along the edge of the bowl, so that the noodles quickly fell into the pot of boiling water. When the noodles are cooked in a pot, it seems that the fish is swimming, so the sharp noodles are also called plucked fish.
Face-cutting
The shape of noodles in Shanxi is ever-changing, and different shapes of noodles bring people different tastes. The difference in production process also affects the taste of the noodles on the other hand, and the superposition of the two aspects will produce a variety of taste buds to enjoy.
Shanxi people love to eat noodles, but there are not as many noodle restaurants as other provinces. The reason is that Shanxi people like to eat homemade noodles, eating the taste of home. Shanxi noodles, the process is complex, often need to be made together by a family. The family chatted and cooked, and they enjoyed it. Noodles are not only a delicious taste for a full stomach, but also a weapon for family members to communicate their feelings.
<h1 class="pgc-h-decimal" data-index="03" > the face of Sichuan-Chongqing, which is the most widely circulated</h1>
Sichuan cuisine has conquered the taste buds of the whole country because of its spicy and fragrant flavor type, and Sichuan noodles have also blossomed throughout the country with Sichuan cuisine. Walking around the snack streets across the country, there will always be a few noodle restaurants selling Sichuan-style noodles, of which Sichuan Dan dan noodles and Chongqing small noodles are the most.
Chongqing small noodles
Shoulder noodles
Sichuan-flavored noodles are fragrant in the mainland, and they are even more popular in Taiwan, and the name of braised beef noodles is well-known. Taiwan's braised beef noodles originated from the village of Qi, and are a delicacy invented by the Sichuan people in Taiwan to relieve the pain of homesickness. Sichuan's braised beef was originally served with rice, but in Taiwan, the villagers paired it with noodles, but it made a classic delicacy. Later, it was brought to California by Li Beiqi and became the famous "King of California Beef Noodles", and "Mr. Li Beef Noodles" can be seen all over the country.
Braised beef noodles
The Sichuan-Chongqing people use alkaline water surface to make noodles. Because of the water and soil problems, the wheat grown in the south has less protein content and a sticky and soft taste, so the southerners add salt and alkali to the noodles. And noodles pay attention to "alkali for bone, salt for tendons", and noodles with alkali are pale yellow, and they are very elastic to eat. Compared with the noodles eaten by northerners, the noodles of Sichuan and Chongqing people have a heavier taste, which is an important reason for covering the alkali taste in the noodles.
The Sichuan-Chongqing people not only made the people of the whole country accept the taste of noodles, but also occupied the dominant position in the national fresh noodle market. Think back to the wet market near your house, is there a "Chongqing fresh noodle shop"? There are various styles of semi-finished noodles, ranging from thick to thin, wide and narrow, as well as dumpling skins and wonton skins for customers to choose from.
Chongqing fresh noodle shops can be seen everywhere
Why are the people who sell noodles from Chongqing?
According to incomplete statistics, 75% of the fresh noodle practitioners in the country are from Yunyang County, Chongqing. In the 1950s, the manual noodle machine for processing noodles produced by Yunyang County Machinery Factory was welcomed by many places, and Yunyang people began to engage in noodle processing. In the 1990s, Yunyang people began to open noodle shops in other places. Therefore, with relatives to bring relatives, neighbors to lead neighbors, friends to bring friends, the development has formed a huge team of noodles. Yunyang has also set up a noodle industry association to support the fresh noodle industry. Today's Yunyang noodle industry has occupied most of the Chinese fresh noodle market.
<h1 class="pgc-h-decimal" data-index="04" > the noodles in Hubei and are the hottest</h1>
In the 2013 "China Top Ten Noodles" selection, Wuhan hot dry noodles came out on top. Wuhan hot dry noodles can be described as the most famous noodles in Hubei. Hot and spicy red oil with mellow tahini sauce, poured on the slightly yellowed alkaline water surface, with some side dishes, one bite down super satisfied.
Hot dry noodles
Last year, a sudden epidemic connected the hearts of the people of the whole country with Wuhan. The haze of the epidemic has just dissipated, Wuhan has been unsealed, new media such as CCTV News and People's Network have organized live broadcasts with goods, netizens across the country have placed orders to support, and Wuhan hot dry noodles are a well-deserved explosion. Although there are geographical restrictions, the enthusiasm of netizens to appreciate food cannot be blocked. In April this year, the first anniversary of the lifting of the lockdown in Wuhan, CCTV News once again held a live broadcast with goods, and the hot dry noodles once again mobilized the taste buds of the people of the whole country.
Sales of hot dry noodles in various provinces across the country
This year's Spring Festival file, the hot screening of "Hello Li Huanying", brought fire to Xiangyang. Xiangyang has become a new upstart in tourist destinations, and Xiangyang beef noodles have also become a must-have delicacy. Xiangyang beef noodles pay attention to "one spicy, two hemp and three fresh", and the bowl is full of a layer of red oil to bring "spicy", stimulating the appetite of diners; pepper powder brings "hemp", and the soup base made of butter brings "fresh". It's all done, and it's all done with a large piece of beef with a chewed head. In one bite, there is meat and noodles, the taste is rich, the taste is spicy and fragrant.
Xiangyang beef noodles
Like the Sichuan-Chongqing people, Hubei people eat noodles and also eat alkaline water surface. Noodles Hubei old watchmen "premature" is the best choice. Hubei's breakfast culture originated from the dock, and the alkaline water surface is dry and easy to preserve. General breakfast restaurants are a one-time cooking of a large amount of alkaline water, and then blow cold, in the morning the water is hot, plus a variety of ingredients can be eaten, the speed is extremely fast. Get up in the morning, go to the noodle stall in front of your house, eat a bowl of fragrant noodles, and make a quick decision, full of the energy of the day.
Noodles have been popular in China for thousands of years, and many kinds of noodles have a long history, from ancient times to the present. Noodles carry the ongoing history of China. Ancient and modern people taste a mouthful of noodles, as if opening the channel of contact between today's people and the ancients, experiencing a dialogue that spans time and space.
Chinese long-term exploration of noodles has also given noodles a special meaning.
On birthdays, you should eat "longevity noodles", which means long life; "head fu dumplings erfu noodles", in order to taste the delicious taste of new grains, but also to borrow hot soup noodles to sweat to drive away diseases; "get on the car dumplings and get off the noodles", which means that the family will return safely and the family will be long and long. The rich noodle culture is deeply rooted in China and is broad and profound.
From the northwest to the southeast, all over China has the noodles that are loved by locals. Lanzhou people's beef noodles, a bowl of beef soup can hold from hairy to large and wide different tastes; Henan people's powder noodles, sour and refreshing, eat ten in the summer to break down the heat; Hangzhou people's slices of Sichuan, light and fresh, eat is the treasure of seasonal dishes...
The bowl of noodles that Chinese eats history, culture, and nostalgia.
Where in China are the best at making noodles? There may never be a standard answer to this question. However, the bowl of noodles in his hometown is the most delicious.
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