Lanzhou's ramen, old Beijing's fried sauce noodles, Shanghai's shallot oil mixed noodles, Guangdong's wonton noodles, these four different noodles, each with its own characteristics, very delicious.
Moreover, these "four famous faces" are precisely produced in the east, south, west, north, and four different directions of China, which can be said to be very representative.
But no matter what the characteristics of each of these four bowls of noodles are, they can't get rid of the texture and flavor that exist as noodles. However, unlike the machine-made noodles, these four bowls of handmade noodles are more flavorful.
As for what are the characteristics of these 4 bowls of noodles, it is necessary to carefully taste the end:
<h1 class="pgc-h-arrow-right" data-track="10" > West - Lanzhou Ramen</h1>
Located in Gansu Province, one of the five southwestern provinces, Lanzhou is famous for its bowl of ramen. It is said that in Lanzhou, there are more than 4,000 ramen restaurants alone. And in the whole country, there are countless more.
Lanzhou ramen brought ramen to the fire and became the first noodle in China, which is an indispensable type in the field of gastronomy.
One clear, two white, three green, four red, five yellow, has become the iconic feature of Lanzhou ramen. In layman's terms, in fact, it can be said like this:
● 1, a bowl of authentic Lanzhou ramen, but the soup oil is very clear;
● 2, to stimulate the delicious taste of beef through white radish;
● 3 A bowl of Lanzhou ramen, must have coriander and garlic seedlings to enhance the flavor;
● 4, at the same time, do not forget to put the northwest's special chili oil;
● 5, Lanzhou ramen when eating, the noodles must be yellow, and there is a certain brightness.
Although with the development and changes of the economy, the market heat of Lanzhou ramen has declined, and it is a bit cold. But it is still a specialty of the Lanzhou region, and it is one of the three major fast foods that we cannot forget.
<h1 class="pgc-h-arrow-right" data-track="82" > South - Wonton Noodles, Guangdong</h1>
Like Lanzhou ramen, Wonton noodles in Guangdong are bowls of noodles soaked in soup. But the difference is that Cantonese wonton noodles, as a feature of Cantonese cuisine, adhere to the essence of Cantonese cuisine: "food is not boring, and it is not tired of fine".
Whether it is from noodles, wontons, soups, or eating methods, it is very delicate:
Noodles: Wonton noodles are not ordinary noodles. Unlike our northerners who add eggs to make hand-rolled noodles, the noodles in wonton noodles are made by flour and duck eggs. What's more, the whole process is anhydrous, using only duck eggs and noodles!
At the same time, the noodles of wonton noodles are not made with ordinary rolling pins, but noodles made with large bamboo poles. Cantonese people manage to make wonton noodles, called bamboo noodles.
Such noodles have toughness to eat, and they are crisp and elastic. Therefore, this is completely different from the taste of Lanzhou ramen.
Swallow: There are not only noodles in the wonton noodles, but also wontons. However, wonton noodles have three major characteristics: one is shrimp; the other is that the meat filling must be fine and mixed according to the ratio of 3:7 fat and lean; and the third is that the wonton skin is crisp and crisp.
In this way, not only the noodles in wonton noodles are delicious, but even the wontons are mouth-watering. It has a "crispy" feel to eat, the teeth are chewy, and it is also delicious and delicious.
Soup: Unlike lanzhou ramen beef soup, wonton noodle soup is made with earth fish and river shrimp. And the soup is not added MSG, relying only on the sweet and delicious taste of the earth fish and river shrimp itself, just drinking the soup is already a kind of enjoyment.
Whether in Guangdong Province or Hong Kong, Wonton noodles are a popular specialty snack. A humble little house on the side of the road may be a century-old wonton noodle shop. Even some well-known big stars such as Zhou Runfa have lingered on it.
<h1 class="pgc-h-arrow-right" data-track="84" > North - Old Beijing Fried Sauce Noodles</h1>
The upbringing of the people of the capital, have to admire! Not only in terms of receiving people and treating things, but also in terms of diet, they are very cultured.
A bowl of civilian fried sauce noodles can also be eaten very exquisitely, and it has the feeling of being full of Han Chinese. This is the respect for diet, the attitude towards life.
Old Beijing fried sauce noodles, although there are many daily practices to use noodles, but the authentic old Beijing fried sauce noodles, using hand-rolled noodles.
The sauce of the old Beijing fried sauce noodles is made by first sautéing the diced pork belly in a frying pan, and then adding soybean sauce and stir-frying.
The dish of the old Beijing fried sauce noodles, beijingers call it a dish. These include blanched celery, bean sprouts, shredded purple cabbage, green radish, cucumber, and minced garlic.
A simple bowl of noodles, whether from the sauce or side dishes, reflects endless exquisiteness. It's really exquisite to eat! Life is tasteful!
<h1 class="pgc-h-arrow-right" data-track="85" > East - Shanghai shallot oil noodles</h1>
For the bowl of noodles in the east, after thinking left and right, after judging, he decided to talk about Shanghai's "shallot oil mixed noodles", which is known as the "Pearl of the Orient".
This simple bowl of shallot oil noodles can be said to be the fine, tasteful and vivid performance of Shanghainese. Eating bowl noodles, you can eat so exquisitely, it is indeed elegant and tasteful!
Stir-fried noodles in shallot oil, in simple terms, is that the green onion is fried in the oil pot to make the shallot aroma, add soy sauce and other condiments and mix well with the noodles.
But this is only a superficial understanding, in fact, the onion oil mixing noodles are very exquisite. This reflects the essence of Haipai culture: simplicity is not simple.
A bowl of Shanghai shallot oil mixed noodles must strive for perfection in the three aspects of "color", "incense" and "shape":
The shallot sauce must be red in the shallot oil sauce, and must be accompanied by squeezed dried brown green onion leaves and fresh green onions. In terms of color, the color is clear and has a sense of beauty.
The taste of the noodles mixed with shallot oil must also have the flavor of the noodles, the aroma of shallot oil, the flavor of sauce, and the fresh flavor.
The shape of the noodles mixed with green onion oil is even more thorough in the exquisite performance of Shanghainese. The noodles are combed in a messy manner, and they are decorated with squeezed green onions and green green onions, which are like works of art.
Occupying the four bowls of noodles in the east, south, west, north, and four directions, the four bowls of noodles are the most delicious in lao Yu's heart, I don't know if you think so? How many of these 4 bowls of noodles have you eaten?
If you have other views, don't forget to leave a message in the comment area to the old Yu Oh!