Noodles not only occupy an important position in Chinese food culture, but also are loved by people from all over the world. A few years ago, the Japanese people voted for what they saw as the world's 5 best bowls of noodles, of which China alone accounted for 3 bowls, which aroused the curiosity of countless people. Everyone wants to know what are the 5 best bowls of noodles? What are China's list? Let's explore it together.
Sichuan Dan dan noodles
Dan Dan noodles originated in Sichuan, China, and were named after the vendors who sold noodles carrying flat shoulders and selling them. When stir-frying the noodles, mince the sprouts and pork, then add shallots, ginger, garlic, etc. to stir-fry the aroma, then add the raw soy sauce and fry until dry and yellow.
As a feature of Sichuan, noodles are naturally indispensable to red oil, the production of red oil is very exquisite, to put cinnamon star anise and other spices in the oil to fry a deep-fried flavor, and then the hot oil poured on the prepared pepper noodles and sesame seeds, the aroma will come out at once. I can't imagine that the taste of Dan Dan noodles is spicy, and it can actually make the Japanese people with light taste fall for it, which shows a truth: delicious food is king.
I was only seven years old when I first ate Dan dan noodles. At that time, I followed my grandmother to the market, and suddenly it rained heavily, and in desperation, we had to hide in a nearby noodle restaurant and eat noodles there, and since then I have deeply remembered this taste, and many years have passed, if I go out, as long as I enter the noodle restaurant, I will inevitably eat Dan dan noodles.
Pork bone ramen
Since it is a voting campaign initiated by the Japanese people, their own noodles will naturally be on the list. In Japanese, torpoise means pig, and the so-called tonkaku ramen is a soup made from pork bones that is used to make noodles.
Japanese tonkotsu ramen soup is very troublesome, to boil pork bones and ham together, when it is about to boil, pour a pot of fresh milk to add fresh color to the soup, so the soup looks milky white. There are also many ingredients for the noodles, probably nori, summer mulberry, Japanese sauce radish, ham, pea sprouts, etc., the taste is light, but the nutrition is rich, and the essence is in the soup.
Regarding this noodle, I have not tried it, and naturally it is inconvenient to comment more.
Fried noodles with sauce
Beijing fried sauce noodles can be said to be famous throughout China, and even to the world. Whether the fried sauce noodles are delicious or not, the key lies in whether the fried sauce is fried well.
When frying the fried sauce, it is generally to cut the pork belly into granules, and then add the soul sweet noodle sauce, soybean sauce, ginger and garlic minced together to fry the pot, and then sauté the bean sprouts with water, place the bottom of the bowl, wait for the noodles to cook, and then put the fried sauce, peanut rice, carrot shreds, cucumber shreds, etc. on the noodles. This kind of noodle is well-known in China, and most ordinary people will make it.
Fried sauce noodles are also delicious for me, but I always feel that the taste is a little lighter, maybe this is related to the environment in which I grew up. However, as one of the famous noodles in China, there are naturally many people who like to eat it.
Spaghetti meat sauce
Spaghetti meat sauce is similar to fried sauce noodles, both have a rich meat sauce, but the method is very different. The ratio of beef and pork in Italian meat sauce is generally 7:3 (of course, you can also adjust according to your own taste), and then the beef, pork, carrots, onions, celery, etc. are all diced, and then add bay leaves together to stir-fry until even, after the sauce is fried, you have to add nutmeg and red wine to stew together, about an hour and a half to complete.
The noodles are also troublesome to make, first of all, the noodles must be cooked, drained and then fried, and then added to the stewed meat sauce, a plate of pasta is completed. The way to eat pasta is also very different, it is said that the finished pasta should be heated for a day to eat, the taste will be stronger.
I've eaten pasta a few times, but I wasn't very impressed, I only vaguely remember that the sauce was very strong, and the noodles themselves weren't very colorful, maybe I didn't eat the authentic one.
Lanzhou ramen
It is said that foreign guests who come to China to play for ten minutes love this noodle, and Lanzhou ramen is, to some extent, the most famous Chinese noodle in foreign countries. Unlike the previous four kinds of noodles, Lanzhou ramen must start with japanese noodles, and from the noodles themselves, this is definitely of high quality. When making noodles, use about 30 degrees of warm water, so that the noodles are more ribbed and taste better. The fermented dough is kneaded into long strips and oiled, and after the second fermentation, it must be twisted while pulling until the noodles are as thin as silk.
The soup of Lanzhou ramen is also full of essence, so the beef stick bones and beef are washed and blanched together for 2 to 3 hours, and then the beef slices are placed in a bowl with radish slices and vegetable leaves. Lanzhou ramen noodle soup is delicious and slightly peppery, and it is well received throughout China and the world.
For Chinese, the three bowls of noodles on the list are just the tip of the iceberg of Chinese noodles. There are countless noodles like knife-cut noodles, braised beef noodles, fatty sausage noodles, pea noodles, etc., and each noodle has a wide audience.
I haven't tried tonkotsu ramen yet, and I've eaten the other four types of noodles. As a person who grew up in Sichuan and now lives in Chongqing, the taste is naturally more spicy, and I have gone from snack to large, and this noodle is naturally the first in my heart. I don't know what kind of noodles are the first in everyone's mind?