Pasta refers to food made of flour, steamed buns, buns, dumplings, flower rolls, pastries, flatbread, etc., are our daily staple foods, with a long history, a wide variety, especially in the hands of the pastry chef, it is played to the extreme, take a noodle, there are hundreds of methods, sour, sweet, spicy and salty, different flavors, China's land is vast, the customs and customs are different, the salty and sweet taste is also different, the Chinese Hotel Association, once on the noodle culture festival, evaluated the Chinese "top ten noodles", there are southern, there are also northern, How many have you eaten? Let's take a look, it's a foodie.
<h1 class="pgc-h-arrow-right" data-track="3" >1, hot-dry noodles</h1>
Hot dry noodles is the hometown of Wuhan people, is also one of the top ten noodles, many foreign tourists come to Wuhan, must first taste the local hot dry noodles, this is the most characteristic snack in Wuhan, it uses alkaline water surface, mixed with cooking oil, sesame paste, chives, garlic, diced radish, capers, soy sauce, vinegar, oily and delicious, delicious taste, noodles wrapped in sesame paste, lips and teeth left fragrant, hot dry noodles often appear as breakfast, rich nutrition, strong sense of fullness, large heat, not suitable for eating every day.
<h1 class="pgc-h-arrow-right" data-track="14" >2, Lanzhou beef noodles</h1>
Lanzhou beef ramen, but not the kind of Lanzhou ramen on the street, a large bowl of 8 yuan, the beef is cut as thin as a cicada wing, this is all counterfeit goods, the real Lanzhou ramen, in Lanzhou can only be eaten locally, beef noodles pay attention to "one clear (soup), two white (radish), three red (pepper), four green (chives), five yellow (noodles)", Lanzhou beef noodles originated in the Jiaqing years, belongs to the northwest cuisine, is a flavor of Lanzhou cuisine, want to eat authentic Lanzhou beef noodles, must go to Lanzhou, find ramen old shop, In order to experience the authentic taste.
<h1 class="pgc-h-arrow-right" data-track="16" >3, Beijing fried sauce noodles</h1>
Old Beijing fried sauce noodles, Beijing people's food culture, is to talk about rules, inheritance, etiquette, you said that you arrived in Beijing, actually did not eat fried sauce noodles, then is not a white run, Beijing people eat fried sauce noodles, used to "sea bowl residence", this is an old restaurant, retained the traditional etiquette, "come, you, inside please"! Wearing a melon skin hat, shoulders covered with white towels to welcome the guests Xiao Er, take you to the eight immortals table, according to your requirements, order food and pour tea, during the period can also enjoy the Qingming River map, listen to the Beijing rhyme drum, fried sauce noodles according to the different seasons, side dishes are also different, simple fried sauce is easy to greasy, the common dishes are radish, cucumbers, bean sprouts, greens, water spirit, very collocated, mixed evenly, you can eat.
<h1 class="pgc-h-arrow-right" data-track="17" >4, Shanxi knife cutting surface</h1>
Shanxi's noodles, a variety of weight, knife-cut noodles, oil noodles, crispy meat noodles, ball noodles, hook knife noodles, etc., the most popular among the public, or knife-cut noodles, alias "donkey horse noodles", shaped like willow leaves, thick edges thin, dough in the hands of the noodle-cutting master, as if flying, lightly fall into the pot, pour meat brine, and then sprinkle with chives embellishment, chew up the outer slippery inner tendons, soft and not sticky, the most important point, knife cutting noodles to stop hunger, a bowl of noodles under the belly, can hold up until the evening is not hungry, for people who work physically, eat knife-cut noodles at noon, Very suitable.
<h1 class="pgc-h-arrow-right" data-track="18" >5</h1>
Dan dan noodles originated in Zigong, Sichuan, the earliest time, is a group of porters, carrying the dan dan sell noodles and named, let people look very appetizing, noodles are cooked and sold, brine is prepared in advance, after cooking the noodles, scoop into a spoonful of brine, stir it, you can eat, aromatic, salty and spicy, there is a flavor, in addition to Sichuan and other places, other places, there are also dan dan noodles appear, we have normalized it, as a kind of home-cooked gourmet snacks.
<h1 class="pgc-h-arrow-right" data-track="20" >6, Jilin Yanji cold noodles</h1>
Cold noodles are a kind of special cuisine belonging to the Korean ethnic group, in the Yanbian area of Jilin Province, cold noodles are very popular, it is introduced from the North Korean side, the method is more troublesome, unless it is eaten in the restaurant, if you make your own fried cold noodles at home, it is estimated that few people have patience, to use the soup of boiled beef, refrigerated and cooled, and then put in the side dishes, eggs, cucumbers, beef, onions, sesame, peppers, etc., the soup is a clear soup, not greasy at all, the entrance is cool, very suitable for summer consumption.
<h1 class="pgc-h-arrow-right" data-track="19">7, Henan braised noodles</h1>
With the best lamb, lamb bone boiled into the soup, time to cook 5 hours, boiled out of the essence of bone marrow, but also put seven or eight flavors of Traditional Chinese medicine, used to supplement the taste, to increase the flavor, there are also people who say that Henan braised noodles originated from Shaanxi meat sandwich steamed buns, a master brought the technology to this side, found that people do not like to eat meat sandwich buns, so improved the noodles, did not expect to be very popular, with the original juice of the broth below, and then put lamb, tofu shredded, yellow cauliflower, wood ear assist, the taste is very delicious.
<h1 class="pgc-h-arrow-right" data-track="22" >8, Hangzhou Kataerchuan</h1>
Hangzhou Slice Erchuan belongs to the Zhejiang cuisine, toppings have lean meat shreds, snow vegetables, bamboo shoot slices, in Hangzhou has a history of more than 100 years, can be rated as China's "top ten noodles", indeed not surprising at all, a long history, full of flavor, the local market is very like, Slice Erchuan is a part of hangzhou well life, it is not only a bowl of noodles, but also a representative of food culture.
<h1 class="pgc-h-arrow-right" data-track="23" >9, Kunshan Ao stove noodles</h1>
The essence of Ao stove noodles, all in this bowl of soup, divided into red oil fried fish noodles and white soup brine duck two kinds, fried fish to use the scales of the blue fish, gills, fish meat, boiled, marinated duck is used "Kunshan cannabis duck", Ao stove noodles have a history of more than 100 years, to Kunshan to visit Yufeng Mountain, people will taste a bowl of Ao stove noodles, delicious and mellow.
<h1 class="pgc-h-arrow-right" data-track="24" >10, Zhenjiang pot cover noodles</h1>
Why is it called the name pot lid noodles? There are many allusions to it, roughly when the village woman cooks noodles, mistakenly use the small pot lid as a large pot lid, directly buckled into the pot, this scene, just happened to be seen by Qianlong in the lower Jiangnan, Qianlong tasted the noodles, even said delicious, so the pot lid noodles gradually spread, the pot lid noodles belong to the Su cuisine, very famous in Zhenjiang City, soft and hard, flexible, the elderly and children love to eat.
Many people think that the "top ten noodles" evaluation is unfair, the common oil noodles, Chongqing small noodles, have not been selected, in fact, from the perspective of regionality, flavor and culture, 5 in the south, 5 in the north, there is still a certain degree of fairness in the selection.
South: Pot lid noodles, Ao stove noodles, Kataer river, Dan dan noodles, hot dry noodles
North: Oil-poured noodles, ramen noodles, river noodles, cold noodles, fried sauce noodles
How many of the above "top ten noodles" have you eaten?
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