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What's the most famous twelve noodles in China

China is the hometown of noodles, so the Chinese invented chopsticks. Do you know what is the most famous twelve noodles in China? Xiaobian has made an inventory of the twelve most famous noodles in China. Let's see if you have your favorite noodles!

Introduction to twelve Chinese noodles

1、 Shaanxi Qishan saozi noodles

Qishan pasta culture has a long history, with thousands of years of inheritance and development. Saozi noodle, also known as "whistle noodle", is a specialty of Xifu. Saozi's noodles are thin and transparent, but they are tough and sharp to eat. The characteristics of taste are sour, spicy, fragrant, thin, gluten, light, fried, thin and Wang. 'saozi noodles, as the name implies, are composed of saozi, noodles and soup. The seed of the smell of shame is the essence of the fruit of the smell of shame, and the production of the product can be simplified and simplified. It is made up of over ten kinds of raw materials, such as diced meat, radish, mushroom, bamboo shoots, carrot Ding and so on.

2、 Shaanxi Province

Biangbian noodles in Shaanxi Province is a very popular pasta in Guanzhong area of Shaanxi Province. This kind of noodles, like trouser belts, is well known for its two or three inch wide and one meter long mark. It is said that its name is due to the sound of dough in the process of wrestling. Another way of saying is that a down and out scholar got his name for changing noodles and eating characters. In short, it is called one of the eight strange noodles in Shaanxi.

3、 Shaanxi fried noodles

Oil splashed noodles, also known as Ramen, Yanmian, longmian, zhentiao noodles, xiangbangmian and so on, are a very special staple food in Shaanxi Province. It is a special staple food in Shaanxi. It is a kind of hand rolled thick and wide noodles. When it is made, it is first boiled in boiling water and then fished in a bowl. It is mixed with onion, shredded meat, pepper powder, salt noodles and other ingredients, and then sprinkled with a thick layer of chili noodles. It is spicy and red, which immediately makes people have an appetite.

4、 Yangling dip in the water

Yangling dip in the water is characterized by: 'white, thin and smooth skin, spicy oil and garlic, soup noodles in separate pots, the more you chew, the more fragrant'. What's more, its noodles and soup are separated. When eating, you can take the broad and long noodles from the large basin and pull them into the soup in the bowl, and then bite the noodles one by one. Yangling's pasta culture has a long history. The change of place names and the vicissitudes of the world have not changed people's taste. Moreover, the longer the noodles are, the wider they are. There is no proof of the year and month when the water was dipped into the water, which is 1.5-3m long and 3-5cm wide. But dipping in the water is the favorite pasta food of Yangling and Wugong. Because dip in the water soup and noodles separately, when eating, pull the noodles into the soup bowl with chopsticks, and then import them, so as to keep the soup full-bodied all the time, and eat more or less noodles. Because the soup contains delicious appetizers.

5、 Shanxi noodles

Shanxi noodles are famous at home and abroad for their unique flavor. Because the noodles are cut by knives, they are named. This Dao is very exquisite. Ordinary kitchen knives can't cut beautiful leaves. To make noodles, special knives are needed. This is a special arc-shaped cutter. The leaves are thick in the middle and thin on both sides, like willow leaves. It has a good taste, smooth but not sticky, soft but not thin, and powerful surface and leaves, which are widely praised. There is no special brine in the noodles, so you can choose three fresh brine, meat brine and sauce brine according to your taste. I.e. mashed garlic, spicy oil, vinegar and fresh vegetables

6、 Beijing fried noodles with soy sauce

The essence of authentic Beijing fried noodles is all on this fried sauce. The old Beijingers used lard to eat fried sauce noodles. Of course, they wanted to eat pot picked noodles, hot noodles, hot sauce and boiled noodles. It was delicious. But now people's daily diet has been too greasy, it is really not to add to the stomach and intestines. Bean sprouts, celery, green beans, cucumber, radish, cabbage, garlic, Chinese toon and other 8 kinds are necessary. Pick up a piece of noodles with a bowl, and then take a sip of garlic. It's really delicious.

7、 Sichuan Dandan noodles

Dandan noodle is a famous snack with special flavor, which is very popular in Sichuan. It's said that Chen Baobao, a peddler in Zigong City, was founded in 1841. He got his name because he was carrying a load and peddling along the street. This face is red and bright, fresh but not greasy, spicy but not dry, which can be called the best of Sichuan style pasta. Dandan noodle is famous for its seasoning and unique topping. Sichuan cooks use unique taste to stimulate the taste buds of diners, and use unique flavor to attract the appetite of diners. It's a Sichuan flavor that can't be forgotten after eating. The seasoning and raw materials of Dandan noodles are combined together to integrate and hold their own characteristics. The fragrance sets off each other but does not highlight each other. It only feels that one flavor is better than one flavor.

8、 Lanzhou Ramen

Lanzhou Ramen is a kind of noodle soup. The authentic Lanzhou beef Ramen was founded by Ma baozi, a Hui nationality, in 1915. At that time, Ma baozi was poor and forced by life to make a hot pot of beef noodles at home, so he carried it to the streets in the city to sell. The famous Lanzhou beef noodles are not noodles with beef slices, but noodles with beef soup. It doesn't matter if there's any obvious meat when eating. It's the taste of the soup that matters. If you go to Lanzhou, you can see that there is a big stove with a pot standing at the door of many noodle shops, which is boiling fragrant beef. In order to show you: we use the real beef noodle soup here. Lanzhou Ramen soup also has strong spices, the formula is very exquisite, its characteristics are: Ma, spicy, salty, fragrant.

9、 Wuhan hot dry noodles

Hot and dry noodles is one of the foods with Wuhan characteristics. Whether the hot and dry noodles are authentic or not is related to the degree of noodles cooking. The noodles can't be cooked too soft and naturally can't be too hard. The noodles are thin and have strong roots. The noodles are bright yellow and oily, and the taste is even more delicious. Mix the cooked noodles with sesame oil, sesame paste, shrimp, spiced pickles and other ingredients, which has local characteristics. If you come to Wuhan and meet hot and dry noodles in the alley, you can try them. You need to know that many delicious dishes can only be tasted in a small stall.

10、 Yifu noodles of Guangdong and Guangxi

Yifu noodle is a kind of fried egg noodle, which has been widely spread and improved by the people and spread all over the world. Some people say it is the earliest instant noodles in the world. The practice of Yifu Mian was first recorded in Ming Dynasty, which was called "Suo mian" at that time. The method is to mix flour and salt water evenly, then pull it into small pieces and apply oil, put the dough in a perforated dough press, leak it into a long strip, boil it with water to remove the saltiness and seasoning, finally take out the noodles and dry them in the sun, then put them into the oil pot to fry until golden yellow, because of its low water content, it can be kept for a long time without deterioration, and it is very convenient to take and use at any time. When eating, add water and cook until half cooked. Add seasoning and soup to taste memorable. Because of its long historical background and unique production method, it is listed as five famous noodles in China, including fried noodles in Beijing, sliced noodles in Shanxi, Dandan noodles in Sichuan and hot dry noodles in Hubei.

11、 Henan braised noodles

Henan stewed noodles is a kind of traditional snack which combines meat, vegetable, soup and vegetable. It is spread all over the country because of its delicious taste and economic benefits. The soup tastes strong and the noodles are full of nutrients. The authentic Henan stewed noodles should be boiled with the best tender mutton and sheep bone. It usually takes four or five hours. When cooked, it must first be blaze with fire and then boil it in a small fire. Melt the essence into the soup, and the white and bright soup is like milk. The accessories are decorated with kelp, tofu, vermicelli, coriander, quail egg, sea cucumber, squid, etc. when they are served, they are seasoned with small saucers such as coriander, chili oil, sugar garlic, etc. How can a bowl of authentic Henan stewed noodles not make you feel hearty?

12、 Shanghai yangchunmian

Yangchun noodles in Shanghai, also known as smooth noodles or clear soup noodles, refers to a kind of noodles without any dishes ingredients but only soup. The noodles used for cooking this kind of noodles are generally unrestricted. It can be used for noodles as thin as long beard noodles or as thick as wide noodles. It is a folk custom to call the lunar October the little spring, and the proverb of Shanghai is "ten is the spring". In the past, each bowl of noodles sold for ten Wen, so it's called Yangchun noodles. The most important thing to make yangchunmian is fried scallion oil. The taste of purple onion is relatively fragrant. The fried scallion oil is naturally very rich. The boiled scallion oil and boiled sea rice are mixed with the cooked noodles. The noodles are tough, waxy and smooth, the sea rice is soft and delicious, and the scallion oil noodles are fragrant.