Ten kinds of noodles in China, which were judged by the Chinese Ministry of Commerce, China Hotel Association, etc., at the China Hotel Culture Festival and the First China Noodle Culture Festival, including Lanzhou Beef Noodles, Wuhan Hot Dry Noodles, Noodles with Soy Bean Paste, Shanxi sliced noodles, Sichuan Style noodles, Jilin Yanji cold noodles, Henan noodles, Hangzhou PianErChuan, and Kunshan Aozao noodles, Zhenjiang pot cover.
Lanzhou Beef Noodle, also known as Lanzhou Qingtang Beef Noodle, is one of the “Top Ten Chinese Noodles” and is a snack in Lanzhou, Gansu Province. It has the unique flavor of “Ming Jing Qing, fleshy smell, fine face” and “one clear two white three red four green five yellow”, one clear (tang Qing), two white (radish white), three red ( Chili oil red), four green (coriander, garlic green), five yellow (noodle yellow bright), won the praise of domestic and even customers around the world. It was named one of the three Chinese fast foods by the China Cuisine Association and won the reputation of “China’s No. 1 Side”.
According to the legend, Lanzhou beef noodles originated in the Tang Dynasty. At present, it is recorded that Lanzhou beef noodles began in the Jiaqing period of the Qing Dynasty. Founder: Chen Weijing. After the succession of the descendants, the “one clear (soup) two white (radish) three red (spicy) four green (coriander garlic seedlings) five yellow (noodles yellow bright) unified the standard of Lanzhou beef noodles. The five major steps of its production, from the selection of materials, dough, noodles, and slips and ramen, skillfully use the physical properties of the ingredients, namely the extensibility and elasticity of the gluten protein.
Lanzhou Beef Noodle is the most popular popular economic snack in Lanzhou.
Hot dry noodles is one of the top ten noodles in China. It is one of the most famous snacks in Wuhan, Hubei. There are many ways to do it. Usually used as oil, salt, sesame sauce, salad oil, sesame oil, chives, garlic, spicy radish, brine, and soy sauce as auxiliary materials. Its color is yellow and oily, and it tastes delicious. Because of its high calorie, it can also be used as a staple food, nutritious breakfast, and supplement the energy needed by the human body.
Shanxi sliced noodles is a traditional pasta dish in Shanxi. It is famous for its unique flavor. The noodles are all cut by the knife, hence the name. The noodles cut with a knife are thin and thin. The ridge is distinct and looks like a willow.
Sliding inside the entrance, soft and not sticky, the more chewy the more fragrant, the noodles of the noodles (commonly known as “toppings” or “harmony”), there are also a variety of, there are ketchup, meat sauce, mutton soup, golden needle fungus eggs Playing halogen, etc., are very popular among those who like pasta. It is known as the top five noodle dishes with Wuhan hot-dry noodles, Beijing fried noodles, Henan noodles, and Sichuan Dandan noodles. There are still a handful of Chinese culinary genres in Shanxi’s noodles, which are full of culture and ancestry. Especially the poems about the noodles, the unique charm of the couplets, the hearts of the people, and the meaning of the world are amazing.
Sichuan Style noodles is a Sichuan cuisine made from flour, red pepper oil, sesame sauce, chopped green onion and other materials. It is one of the “Top Ten Noodles in China”, the famous Chengdu snack (also known as Zigong snack, originated from Zigong).
Yanji Cold Noodles (연길랭면), one of the “Top Ten Chinese Noodles”, is a well-known traditional Chinese Korean food at home and abroad. Jilin Yanbian area is famous for Yanji cold noodles, which is called Yanji cold noodles. Throughout the Korean peninsula, cold noodles are generally considered to be foods in the northern part of Hamhung and Pyongyang. It and the warm noodles of corn are the most representative noodles of Koreans.
The main raw materials are buckwheat flour, wheat noodles and starch, as well as cornmeal, glutinous rice noodles and cheese starch. Among them, the cold noodles of buckwheat noodles are famous. Generally use beef broth, simmer the cooked noodles with cold water, then put in the bowl and add the soup before cooking beef (remember that the soup must be cold) and spicy cabbage, cucumber, egg, beef, onion, sesame, pepper, pine nuts, Apple or watermelon slices.
Henan Noodles, one of the “Top Ten Chinese Noodles”, is one of the three big eaters in Henan. It is a kind of traditional snack with glutinous rice, vegetarian food, soup and rice. It is good in soup, gluten and high in nutrition. It is delicious and economical. It is well-known in the Central Plains and spreads all over the country.
The noodles are made from high-quality high-gluten flour, supplemented with broth and a variety of side dishes, a pasta similar to lasagna. The soup is cooked with the finest lamb and the bones of the sheep (opened, revealing the middle bone marrow) for more than five hours. First, use a large fire to smash and then use a small fire. The seven or eight flavors of Chinese medicine and bone oil are all smashed out. The soup that came out was bright and white, just like cow’s milk, so someone called white soup. Excipients are kelp, thousand silk, vermicelli, coriander, quail egg, etc., and when they are served at the table, they are also served with small dish soup such as coriander, chili oil, sugar garlic, and chili pepper. They are divided into soup noodles and noodles.
Hangzhou PianErChuan, one of the “Top Ten Chinese Noodles”, is a famous traditional noodle soup in Hangzhou, Zhejiang. The noodle topping is mainly composed of snow, bamboo shoots and lean pork. It is delicious and has a history of more than 100 years and was first created by the Kuituan Museum in Hangzhou.
Its speciality is the deliciousness of crispifolia and bamboo shoots, which makes the diners have a good aftertaste. The price of the film is moderate (usually around 10-15 yuan) and is one of the favorite daily snacks of Hangzhou citizens.
Kunshan Ao Zao Noodles, one of China’s top ten noodles, is one of the traditional noodle snacks in Kunshan City, Jiangsu Province, and belongs to the Su cuisine. When you visit Yufeng Mountain in Kunshan, people always go to the “Aozao Pavilion” to taste a bowl of “Aozao noodles”.
The Ou Noodle is best known for its red oiled fish noodles and white soup.
The pot cover, also known as Zhenjiang knives, is one of the top ten noodles in China. It is known as “the first noodle in the south of the Yangtze River” and is a traditional local cuisine in Zhenjiang City, Jiangsu Province. The surface of the finished product has the characteristics of softness and hardness, good flexibility and so on. It is a snack for all ages.
The noodles used in the lid are “jump noodles”. The so-called “jumping noodles” is to put the surface of the glutinous rice on the chopping board. The operator sits at one end of the bamboo bar and the other end is fixed on the chopping board. It is both up and down, and dances like acrobatics. A thin dough is cut into noodles with a knife.