1Tibetan Tibetan Noodles
Tibetan noodles are unique Tibetan pastries, even the soup is made of yak bones. The main ingredients are lye water and flour, or you can use barley flour. Tibetan noodles are cooked with strong lye and cooked and served in a bowl. Add appropriate amount of bone broth, cooked vegetable oil, diced beef (sheep), sour radish and mix well. Tibetan noodles are light in taste, rich in flavor, simple to make, and suitable for both young and old. The main ingredients are noodles, lye water, bone broth, greens and diced beef.
Other Tibetan noodles, i.e., beef noodles, chicken noodles, vegetarian noodles, tomato and egg noodles, ramen noodles, etc., are more common.
2Xinjiang Lajiaozi, also known as Xinjiang Mixed Noodles
Lajiaozi can be said to be one of the major signatures of the noodle world in Xinjiang!
A plate of lasagna with meat, vegetables and noodles is nutritious and easy to eat. With a little drop of vinegar and just a few cloves of raw garlic, a meal of fragrant mixed noodles will fill your stomach and flavor your mouth!
There is no need to roll it when making it. With a variety of vegetables and beef and lamb, it makes your mouth water just looking at it.
Explosive fried chicken with noodles, Xinjiang fried noodles, caviar fried noodles, Na Ren noodles, bean noodles and so on. All are famous specialty noodles in Xinjiang.
3 Qinghai Nail Noodle Slices, also known as Ga Noodle Slices
It is one of the favorite noodle dishes of Qinghai people, and it is easy to make. First, knead the noodles, then wake them up for about 20 minutes, cut them into short strips, press the short strips with both hands, stretch them, hold the noodles in one hand, and pull them into squares with the other hand and put them into the pot. The noodles are as big as your thumbnail and can be stir-fried in broth or vegetables.
The main ingredients are flour, green oil (canola oil), lamb, cilantro, fresh ginger, garlic cloves, scallions, white radish, pepper, lamb broth, oil-soaked chili peppers, soy sauce, and vinegar.
Qinghai noodles have a long history of 4,000 years. There are also different famous products, hanging noodles, homemade stretched noodles, firecracker noodles, narrow intestines, inch noodles, flag flower noodles, rags, bench legs and sparrow tongues.
4 Gansu Lanzhou Beef Ramen
It is one of the most famous noodle dishes in Gansu. Although it is available all over the country, if you don't eat Lanzhou beef and ramen in Lanzhou, you may not really know what is authentic. Lanzhou ramen makes extensive use of high-gluten flour, and the ramen made with it is not only high in nutritional value, but also has a long shelf life and a smooth texture. Lanzhou's beef noodles come in clear soup, two white (white radish), three red (chili oil), four green (cilantro) and yellow wu (slightly yellow noodles).
Besides Lanzhou Ramen, there are also famous noodles such as Tianshui Pulp, Zhangye Fish Noodle, Hui Firecracker Noodle, and Wuwei San Che Noodle.
5 Ningxia Artemisia Noodles
Artemisia noodles are very common in Ningxia and a local specialty. It has been around for more than 360 years and is also very traditional. After eight processes of kneading, kneading, battering, rolling, drying, folding, cutting and spreading, you can see that the whole process is very elaborate!
The main ingredients of mugwort flour are flour, mugwort powder, refined salt and fragrant oil. Mixed with the local wild plant Artemisia absinthium seed powder, after several processes rolled into a diameter of about one meter of fine noodles, when the noodles are cooked, folded into a folding fan type, cut into fine powder shredded into a pot of boiling water, cooked, fished out, and mixed with a variety of vegetable soups into a noodle bowl to eat. The texture is smooth and chewy. Ingredients include lamb, beans, tofu, tomatoes, celery, mushrooms, chili peppers and leeks.
Lamb chop noodles, steamed noodles, stir-fried noodles, mutton noodles, chicken blood noodles, and cold skin noodles are also very popular and delicious noodles in Ningxia.
Few people can write this word 6 Shaanxi biangbiang noodles
. Shaanxi eight monsters: "face as wide as a belt", refers to this kind of noodles, so it is also called belt noodles. It is a traditional noodle with Han flavor in Guanzhong area of Shaanxi. It is said to be named for the sound of biang and biang made during the production process.
These noodles are made from Guanzhong wheat flour, hand-pulled into wide noodles with soy sauce, vinegar, monosodium glutamate, and pepper
Shaanxi is also a big noodle province, such as Qishan Minced Meat Noodles, Donkey's Hoof Noodles, Toushien Noodles, Lantian Noodles, Baoji Cutting Tendon Noodles, Yangling Dipping Noodles, Oil Noodles, and Flower Flower Wugong Noodles. All are globally recognized noodles.
7 Sichuan Dan Dan Noodles
It is a famous traditional snack in Chengdu and Zigong, Sichuan province, Dan Dan noodles. It is said that dan dan noodles got its name because of the porters who carried burdens and sold the noodles on the streets. Its noodles are tough, soft and smooth, and the main seasonings are red chili oil, minced pork, Sichuan winter vegetables, bean sprouts, pepper, red soy sauce, minced garlic, pea tips and chopped green onions. The flavor is oily and spicy, fresh but not greasy, spicy but not dry.
There are two kinds of dan dan noodles, one with soup and one without soup. The one with soup can be called Chengdu Dan Dan Noodles, with meat tart; the one without soup is called Dong Dan Dan Noodles, so there is no meat.
Sichuan noodles such as braised pork noodles, Guanghan whole egg golden noodles, Zigong hook noodles, Neijiang Guoqiang noodles, Yingshan cold noodles, Neijiang beef noodles, Yibin burnt noodles, Chongzhou cha cha jia noodles, Zizhong rabbit noodles and other Sichuan noodles are also colorful!
8 Shanxi knife-shaved noodles
It is said to have been invented by Xu, also known as Xu Mian, and Chai Shao in the Tang Dynasty. The knife-shaved noodle leaves are of medium thickness, with sharp edges and shaped like willow leaves. Most Shanxi noodle shop chefs are excellent with knives. They can hold the dough over their heads and cut it with one hand into a cauldron 4 ~ 5 meters away from them.
Knife-shaved noodles can be said to be the daily diet of Shanxi people, with a unique flavor. It is soft but not sticky, and the more you chew it, the more flavorful it is. The "toppings" of knife-shaved noodles include tomato and egg paste, fried meat sauce, shredded meat and assorted soup, mutton soup, eggplant and diced meat, golden ear, egg brine and so on.
Shanxi is China's famous noodle province, Shanxi stewed noodles, cat's ear noodles, not rotten noodles, picking the tip of the noodles, scissors noodles, wrapped noodles, sorghum noodles, knife-shaved noodles, noodles with minced meat is also very famous.
9 Shandong old Jinan brine noodles
Brine noodles are not rare, the old Jinan brine noodles are not common. It seems that only the dishes do not match. Halogen is soup. Jinan's old soup has been famous for a long time. It is cooked with chicken, duck and elbow. And the soup has a bright and rich flavor. Cook the soup to a light boil, add slices of boiled elbow, slices of steamed egg cake, slices of bamboo shoots, fungus, golden needles, cabbage hearts and so on. Add clear soy sauce, southern wine, salt and light brown noodles. When the pot boils, skim off the floating foam, hook on the thin sauce, drizzle a few drops of pepper oil and remove from the pot.
Weifang chicken and duck harmony, Weifang flavor gold noodles, Fushan spicy noodles, Penglai small noodles, Taishan tofu noodles, Taierzhuang Huanghua beef noodles, Tengzhou meat handmade noodles, Rizhao Taoluo mutton noodles, Jinan cold noodles, Linqing Shixiang noodles, Jiao Dong prawn noodles, Xiajin Yinshi noodles and so on also reflects the pursuit of Shandong people on noodles.
10 Hunan "Yang Yuxing" handmade egg noodles
Hunan is special. It is famous for its noodle houses. Yang Yuxing Noodle House is the most famous century-old store. The noodles are made of egg and there are more than 60 varieties with different flavors, including za jiang, sauce, shrimp, crabmeat, scallop, sanshen, shredded chicken, hot and sour, and so on. Customers can choose according to their taste. The handmade egg noodles are uniform, soft and delicious, made by more than 10 processes. In the configuration of the oil code, the store selects the best fresh and dry ingredients, which is delicious, colorful and tasty, especially the oil code of the mixed sauce noodles with a unique flavor. Men, women and children of all ages, high quality and sufficient quantity.
Qiaobo cold noodles, Zhifu hand-rolled noodles, Liu Ji Noodle House, Ganjia Alley Deep Noodle House, csc Noodle House, Folk Shasui House, Chu Noodle House, Niu Muoi Noodle House, Zhonghua Noodle House, Gan Changshun Noodle House and so on are very famous.
11 Hot Dry Noodles in Wuhan, Hubei
Hot dry noodles are Wuhan's most famous pastry and a breakfast staple for Wuhaners. There are also various ways to prevent the hot noodles from spoiling. Lye is usually used, cooking oil, sesame paste, salad oil, sesame oil, scallions, garlic seeds, diced radish, pickled bean curd, marinade juice, soy sauce, etc. are used as auxiliary materials. Rigan noodles are golden in color and oily. Before eating, add sesame sauce, chili peppers, pickled vegetables and pickled bean curd. And quickly mix the noodles well. Sprinkled with cilantro, it
12 Henan braised noodles
Hui noodles, the most representative of Henan Province. Hui noodles are made of high-quality high-strength flour, supplemented by soup and various side dishes. The soup is made from good tender mutton and mutton bones (split open to reveal the marrow in the center) simmered together for more than five hours. It is first cooked over high heat and then over low heat. Which seven or eight kinds of Chinese herbs, the best boiled out of the bone oil. The boiled soup is white and bright, just like milk, so some people call it white soup. Accessories include shredded seaweed, thousand threads, vermicelli, cilantro and quail eggs. When serving, take out small dishes such as cilantro, chili oil, sugar garlic and crushed chili, which can be divided into soup noodles and noodle soup.
Jiaxian noodles, Xinye noodles, Henan noodles, sesame leaves, glue noodles, glue noodles, mutton paste noodles, crucian carp baked noodles, knife-shaved noodles, Henan fried noodles, noodles, are all common noodle dishes in Henan.
13 Xiguan ___ Noodles in Ningjin, Hebei
This deliciously soft noodle has a long history. It was a popular food in the north as early as more than 1,500 years ago. It is also a favorite noodle dish in Hebei.
Ning Xi Guan Noodles is a traditional noodle dish of the Han Chinese. There is a hole in the center of the Lehe bed. Stirred buckwheat flour and sorghum flour are placed on the Lehe bed and the noodles are pressed directly into strips into the pot while sitting on a lever. This traditional and unique way of making noodles continues to this day.
The main ingredient in the noodles is pure buckwheat flour, which has a short shelf life but is absolutely unique, with a flavorful broth and a smooth, sinewy texture. A bowl of noodles is covered with sesame oil, cilantro, chunks of meat piled up in the center, and soybean sprouts at one end of the noodles. The color is clear and so appetizing!
Handmade noodles, Chengde Yu Bo noodles, Wuan wax noodles noodles, Zhangjiakou cold oat noodles, Ligao City Palace noodles, Rao Yang gold vermicelli, beef brisket noodles, ramen noodles, Handan noodles, Lingshou preserved meat noodles, Wu Ji Dong Guan noodles, Zhao County mixed noodle soup, well-fixed knife-shaved noodles, Qu Zhou noodles.
14 Heilongjiang Harbin Spicy Noodles
Spicy noodles are a kind of northern noodle dish, very famous in Heilongjiang. It tastes spicy and numbing. The hand-rolled noodles, covered with a thick layer of sweet noodles and meat sauce, have a strong flavor. The soup noodles are rich in toppings, red and look appetizing. Plus enough of the specialty spicy bean sprouts that were smooth, crunchy, numbing and spicy to whet the appetite. The spicy eggplant was sweet. Steamed and drizzled with homemade sauce and drizzled with pepper oil. One bowl is sweet and sour, spicy and fresh. You can also serve dried tofu, shredded seaweed, it's really perfect.
There are also many kinds of noodles in Heilongjiang, Boiled Fish Noodles, Enfu Knife Cut Noodles, Jianghu Fried River Noodles, Wangjiang Noodles, Happy Oil Noodles, Signature Beef Tendon Noodles, Jixi Sour Soup Noodles, Egg Batter Noodles, Donkey Kitten Noodles, Spicy Noodles with Soy Sauce, Sour Vegetable and Fish Noodles, Sharp Sea Snail Noodles, Korean Fried River Noodles in Jiangjiang Soup, Dolphin Bone Spicy Noodles, Spicy Noodles with Small Fish, Sour Vegetable and Beef Tendon Noodles, Alishan Beef Noodles and Sue.
15 Liaoning Xita Da Cold Noodles
Xilou Cold Noodles is a Korean noodle shop in Shenyang, founded in the 1950s. It is one of the first 36 "Shenyang old". Specializing in Korean cuisine, the signature dishes are cold noodles and dog meat. Its Xilou cold noodles is a specialty of Shenyang snacks, known for spicy. A dish with multiple flavors, salty, sour, spicy, sweet, oil, juice, fresh, crispy and crisp, color and flavor. The basic characteristics are to pay attention to the fire, mellow and rich, original flavor, simple and affordable. The flavor of Xita Cold Noodles retains the freshness of the dog meat soup, but also incorporates the permeability of the traditional cold noodle soup.
Benxi Ramen, Fushun Spicy Noodles, Dalian Kidney Bean Vermicelli Noodles, Huludao Prawn Noodles, Chaoyang Lingyuan Peeled Noodles, Jinzhou Egg Hand-pulled Noodles, Tieling Noodles, Liaoyang Tieguo Stewed Noodles, Fuxin Noodles, Yingkou Seafood Noodles, Dandong Eel Fry with Forks of Rice, Anshan Spicy Noodles and Anshan Sour Soup. Showing the unique characteristics of Liaoning noodle culture.
16 Jilin Yanji Cold Noodles
Yanji Cold Noodles (延吉冷面), one of the Ten Great Noodles of China, is a favorite traditional Korean food in China. Throughout the Korean Peninsula, cold noodles are often regarded as the traditional noodle dish of North Hamhung Province and Pyongyang.
The main ingredients are buckwheat flour, wheat flour, starch, corn flour, sorghum flour and soybean flour. Among them, buckwheat cold noodles are the most famous. Usually with beef broth, soak the cooked noodles in cold water, put them in a bowl, pour in the boiled beef broth, add spicy cabbage, cucumber, eggs, beef, onions, sesame seeds, chili peppers, pine nuts, apples or watermelon slices. Ladle a cool spoonful of sweet and sour soup for a refreshing experience.
Jilin cold noodles dominate most people's tastes, while other noodles are basically foreign varieties. Green spicy noodles, sea hand rolled noodles, old man fried noodles and so on. It is well known in the region.
17 Inner Mongolia Wuchuan oat noodles
Oat flour comes from oat, and the flour it grinds is called oat flour. Avena sativa is a low-yield crop with a short ripening period and is cold and salt tolerant. Although the yield is low, it contains high protein, fat and a lot of iron, calcium, phosphorus and other trace elements. Very nutritious. As early as the period of the North and South Dynasties, there are farmers in the Hohhot area to plant oat.
Freshly steamed oat noodles with richly flavored authentic mutton soup, diced potatoes, a little parsley on top, and fried oil chili. Mix well and dip. Put a slice of oat flour in the lamb soup, and the oat flour mixed with minced lamb has a different flavor.
Oat flour can be processed into strips, nests, fish and fish, cakes, dumplings, blocks, pills, noodles, yam seeds and so on. It can also be processed into pancakes, boiled fish, fried noodles, paste, oatmeal, instant noodles and so on. It can be cold, steamed, boiled and fried.
Because oat noodles are eaten in many ways, already very rich, there are very few other noodles, only iron pot stewed noodles, mutton noodles and so on.
18 Jiangsu Nanjing big bowl of skin belly noodles
Skin belly taste soft, full of soup fresh. Nanjing big bowl of skin belly noodles, there are six flavors, nine flavors and so on. Very tasty, the whole bowl of noodles, white tripe, bok choy, vermicelli, shredded pork, pork liver, eggs, tomatoes and other meat, and spicy oil, very tasty. And the big bowl of soup is sufficient, a veritable big bowl of skin belly noodles, the noodles are strong. The soup is chewy and delicious, often to the bottom of the bowl.
Of course, there are Kunshan oven noodles, Xuzhou noodles, Peixian noodles, Huai'an Zhangyu noodles, Nantong Caogong noodles, Wuxi old noodles, Changzhou Yinshi noodles, Suzhou Fengzhen noodles, Zhenjiang pot-covered noodles, Yangzhou yangchun noodles (red broth), Dongtai fish soup noodles and so on, which are both the roughness of the north and the meticulousness of the south of the Yangtze River.
19 Anhui Huainan Beef Noodles
In Huainan, every long-established beef soup store has its own specialty, and each has its own secret recipe. Some add beef bones, some add beef mince, some add secret seasonings and simmer together for dozens of hours on low heat. It's easy to make. Some soups are clear and unadulterated, some are thick. ***The same thing is that all the stores are spicy and pungent. The noodles are made with handmade lye and are very firm. When placed in a bowl with thinly sliced thin beef tendons, sprinkled with scallions and cilantro, you can't get enough of them.
Hefei small knife noodles, Anqing fried noodles, Huaibei hot noodles, Yang over hanging noodles, Wuhu shrimp noodles, Luqiao shredded chicken noodles, Taihe noodles, Fuyang brother and sister noodles, Bengbu hand-rolled noodles, and Dangtu meat noodles are also noodles with local Anhui characteristics.
20 Zhejiang Hangzhou Katayakawa
Zhejiang is a typical southern coastal province, but I didn't realize that the province really has a wide range of noodle types, with all parts of the country vying for supremacy.
Hangzhou Katakawa, one of China's "Top Ten Noodles," has a history of more than 100 years! Katagawa is quick and easy to make. The noodles are topped with bamboo shoots, sliced meat, and stewed vegetables, making them crisp and refreshing. The sliced meat and sauerkraut are blanched in boiling water and then added to the hand-rolled noodles. Because "韵" and "传" sound alike, "篇儿韵" is called "篇儿传". There are a number of Piece Chuan noodle shops in Hangzhou, and the most famous one in history is Yuan Kui Noodle Shop.
Hangzhou shrimp fried eel noodles, Zhuji Jiwu noodles, Dongyang Wo noodles, Lanxi beef noodles, Zhoushan seafood noodles, Taizhou Lecture Hall noodles, Linhai wheat shrimp noodles, Wuzhen mutton noodles, Nanxun double-pepper noodles, Lin'an Changhua knife-shaved noodles, Changxing dry picking noodles, Tongxiang Arnang noodles, Yiwu Lalal noodles, Shengzhou pressed noodles, Jinhua fried beef noodles, Qingjiang three counties, Yiwu Fotang noodles, and so on. It's really a bit overwhelming.
21 Jiangxi Spicy Noodles
Jiangxi noodles make you sweat and feel cool. This kind of spicy noodles is added with more than ten kinds of spicy seasonings. Jiangxi noodles, also known as red oil noodles, are fragrant, spicy and bright red in color. The main ingredients are noodles, chili peppers, soybeans, peanuts, sprouts, ginger water, garlic water, sesame seeds, squash, scallions, sesame paste, soy sauce, lard, monosodium glutamate, salt and stock.
Jiangxi spicy soup noodles and seasonings, is even more attractive, is the favorite of heavy diners.
Jiangxi Ganzhou Fish Noodles, Ganzhou Sanxian Noodles, Ji'an Taihe Wuji Noodles, Jingdezhen Stewed Noodles in Clear Soup, Pingxiang Yanghuzi Rice Noodles, Yichun Buckwheat Noodles, Fuzhou Wanhuzi Oil Noodles, Jiujiang Egg Wrapped Pork Noodles, Nanchang Golden Thread Hanging Gourd, Shangrao Yuganshu Zi Noodles, and Edamame Noodles are all famous noodles in Jiangxi.
22 Xiamen, Fujian Satay Noodles
Satay noodles are a traditional snack in Xiamen, Fujian. Satay Noodle is a classic snack brought back from Southeast Asia by overseas Chinese. Its main ingredients are satay sauce and soup. The flavor is salty, spicy and a bit sweet. The essence of satay noodles lies in the soup, which is made from boiled pork bones and chicken, and then added with dozens of kinds of seafood made of satay sauce. The soup is red in color, sweet and refreshing, with a rich fresh aroma, slightly spicy to wake up the stomach and endless flavor. The basic ingredients are Quanzhou oil noodles, fried tofu slices, fat intestines, shrimp, mung bean sprouts, chives, and eggs. Depending on your preference, you can choose to pair it with a variety of fresh shrimp, lean pork, pork liver, pork loin, duck tendon, duck blood, large intestine, squid whiskers, dried tofu and other auxiliary ingredients for a delicious flavor!
I didn't know Fujian had so many specialty noodles! Fu Noodles, Pingnan Yuanyang Noodles, Gutian River Noodles, Putian Noodles, Yuankeng Chopsticks Noodles, Zhenghe Chicken Wine Noodles, Shunchang Soymilk Noodles, Xiayang Chopsticks Noodles, Shaxian Noodles, Quanzhou Noodles, Quanzhou Noodles, Zhao'an Noodles, Zhangpu Pork Liver Noodles, Noodles, Danggui Duck Noodles, Handmade Noodles, Zhangzhou Noodles, Sour Bamboo Shoots Noodles, and Fuqing Harbor Head Stewed Noodles.
23 Taiwan Beef Noodles
Taiwan Province Beef Noodles is a famous cuisine, which is made of simple ingredients, including beef, vegetables and noodles. It is found all over the streets of Taiwan Province. Beef noodles in Taiwan Province are made from yellow beef, mainly tendon, sinew and beef tendon.
Taiwan Province Beef Noodle was invented by veterans who came to Taiwan back in the day because they missed their hometown in MAINLAND China. There are Shanghainese dishes, Cantonese soups and Szechuan dishes.
Cut the beef into medium-sized cubes and blanch them in boiling water. Sizzle the onion and ginger in a frying pan, then add seasonings to deodorize it and simmer it for more than two hours. The beef is aromatic and memorably tender without being mushy. Serve with handmade noodles, skimmed pickles or bok choy for a unique Taiwan Province flavor.
Taiwan Province is also a favorite. Dandan noodles, Kinmen noodles, Yang Wenzhong egg yolk noodles, hu chee noodles, Kaohsiung Chengjia duck noodles, and Tainan deep-fried instant noodles. are common gourmet noodles for people in Taiwan Province. Of course, instant noodles are indispensable.
24 Hainan Pickled Noodles
Bubble noodles are a traditional Hakka snack, a must for breakfast and snacks. Although from Meizhou pickled noodles, the two are very different. Hainan's pickled noodles will include a variety of ingredients and a more unique sauce.
Hainan's instant noodles are readily available, and as Haikou's representative cuisine, there are a wide variety of instant noodle stalls on Haikou's old streets. All of the soaked noodles are thin noodles. This kind of thin noodles do not rot even after boiling for a long time. The noodles are very smooth when you put them in your mouth, and at the same time, they have some elasticity, so they are better than ordinary noodles. Served with specially cooked pork mince, lean pork, beef brisket, scallions and sesame seeds, a bowl of traditional and authentic Hainanese noodles is ready to be served.
Also Sanya Beef Noodles are very good, plus there is more flour. The more famous ones are Lingshui sour noodles, Lingshan rough noodles, Houan noodles, Paul noodles, Hainan noodles and so on.
25 Canton Guangzhou Wonton Noodles
Wonton noodles originated in Guangzhou and flourished in Hong Kong in the 1950s. Wonton noodles are still popular today. It is also known as Wonton Noodles, Fine Rong, and Big Rong. Swallow each one like a baby's fist, the thin skin wrapped in tender shrimp meat. The texture is tender when you bite into it. The noodles have to be skillfully made with bamboo noodles in the traditional way, which are sinewy and transparent, elastic in the mouth, and have a strong egg flavor. The soup is also very delicate. It is made of pork bone, dried fish and shrimp skin. Guangzhou people are very particular about eating wonton noodles, there are "three talks": when it comes to noodles, it must be silver noodles made of bamboo; secondly, when it comes to wontons, it should be fat and lean pork from three to seven, with egg yolk syrup to live the meat flavor; and three soups, a thick one made of earth fish and pork bone. Wonton noodles rich in Cantonese cuisine, exquisite.
Yi noodles, noodles, Puning noodles, shrimp noodles, pork knuckle noodles, noodles, knife-sharpened noodles, Shunde fish noodles, Tangnan noodles, fried sauce noodles, Chaoshan hot and sour noodles, Chaoshan hot-dried noodles, Meizhou bubble noodles, beef brisket noodles, oyster sauce noodles, and soy sauce beef noodles. Guangdong lives up to its name as a food paradise with a wide variety of noodles.
26 Lao You Noodles in Nanning, Guangxi
Lao You Noodles is a specialty snack in Nanning, Guangxi Zhuang Autonomous Region, with a history of hundreds of years. It is said that an old man went to Zhouji teahouse for tea every day. One day, when he didn't go to the teahouse because he had a cold, the owner of Zhouji cooked a bowl of steaming hot noodles with fragrant garlic powder, black beans, chili peppers, sour bamboo shoots, ground beef and chili peppers. And gave it to the old man. After eating it, the old man sweated and his symptoms eased, hence the name 'Old Friend Noodles'. Old Style Noodles are delicious noodles with sour, spicy, salty and aromatic properties. They have the effect of dispelling wind and dispersing cold, opening the mind and invigorating the spirit.
Guangxi has very few noodle dishes, such as nun's vegetarian noodles, and more flour. Liuzhou snail noodles, old friend noodles, Guilin rice noodles, rolled rice noodles and so on. All are common rice dishes.
27 Yunnan Dongchuan Noodles
Dongchuan noodles are a specialty of Dongchuan District, Kunming City, Yunnan Province, and are an iconic product of China's National Geography.
Dongchuan is known as the "hometown of noodles" in Kunming and Yunnan because of its unique water quality, soil and three-dimensional climate. Due to its unique production process, production environment and water resources, Dongchuan noodles have the advantages of cleanliness, smooth taste, neat appearance, good quality, no coloring, no additives and so on. "The Dongchuan noodles, made from pure wheat flour, are a famous local delicacy with a soft and delicate texture, which is not muddy in the pot and is continuous. It can be made into Yu Si Xi Noodles, Cold Noodles with Black Beans, Hong Kong Shun Zhu Noodles, Crispy Noodles and other delicacies.
Other specialties include Yunnan Cold Plate Noodles, Yunnan Whistle Noodles and Yunnan Jagang Noodles. As well as famous noodle restaurants: Lao Kun Xin Yuan Xiang Beef Restaurant, Da Guan Street Da Shu Beef Noodle Restaurant, Hong Ji Noodle Restaurant, Ding Ji Noodle Restaurant, Niu Ding Noodle Restaurant, Da Guan Noodle Restaurant, Nan Hua Noodle Restaurant, and Lin Shan Hotel.
28 Guiyang Intestine and Wanton Noodles, Guizhou
The intestines in Guiyang Wangchang Noodles refer to fat intestines, and the wangwang refers to blood wang, both of which are heavy-flavored foods. Together with the noodles, the three complement each other. Supplementary ingredients are pork, peppercorns, sansai, star anise, crisps, etc., known for color, aroma and taste "three greats". It has a unique taste of tender blood, crispy noodles, spicy flavor and fresh soup, as well as red but not spicy, oily but not greasy, crispy but not raw. The noodles inside are egg alkaline noodles, which are not too resistant to cooking, but they are also tough to eat. People can choose their dishes according to their favorite tastes, which is a great feature.
Guiyang pig's feet noodles, shredded chicken tofu noodles, Liupanshui buckwheat noodles, mud tofu noodles, Xingyi barbecued pork noodles, Kaili noodles in sour soup, Tongren green bean noodles, Panxian chicken fir oil burning noodles, Bijie crispy whistling burning noodles, pickled cabbage Zi'er noodles, Bijie Sanxian noodles and so on. It is also a local flavor noodle unique to Guizhou.
29 Beijing Fried Sauce Noodles
Jagang Noodles, a favorite food of old Beijingers, with tangy sauce, salty and sweet, is also popular all over the world. It is made of fried noodles, dishes and noodles
Ingredients: noodles, pork (fat and thin), green onion, ginger, garlic cloves, dried tofu, bean paste, salt, sugar, soy sauce, dark soy sauce, cooking wine, water.
Few people may have heard of Beijing's yellow fungus noodles, sesame sauce, stinky tofu, rotting pork and old salty soup.
30Tianjin Yellow Soup Ramen
Although they are both ramen, they are not the same as Lanzhou beef noodles. The main features are the yellow soup, rich curry flavor, tasty rotis, freshly shredded squash, green garnished with cilantro and chives, and secret chili oil, which is very tempting.
Once the ramen noodles are in your mouth, the broth is filled with the flavor of curry, accompanied by the aroma of dozens of spices. Once they're hooked, the noodles are chewy. The yellow soup is said to be simmered for hours, and with the addition of yellow curry, a pot of fragrant yellow soup is ready.
Tianjin has several other types of noodles that are also very distinctive. Fresh Marinated Noodles, Fried Noodles, Dried Noodles in Soup, and Beef Noodles.
31Shanghai Yangchun Noodles
Smooth noodles without any toppings, commonly known as "smooth noodles in clear soup," were one of the most popular pastries in Shanghai. It was later renamed "Yangchun Noodles" after Yangchun, an ancient Chinese musical piece called "Yangchun Baixue", because merchants felt that "Qing" and "Guang" were unlucky. Shanghai Yangchun noodle soup is exquisite, sprinkled with green onion, clean and clear, a bowl of noodles clean and appetizing. The soup is very fresh, but there is absolutely no need for MSG or chicken essence. It must be a soup made from big bones.
Other famous noodles in Shanghai, such as cabbage and shredded pork noodles, yellow croaker noodles, spicy pork noodles, fried fish noodles and shrimp loin noodles. They are also characterized by their fresh taste.
32Chongqing Xiaomian
It is one of the four specialties of Chongqing, and is the simplest type of noodle in Chongqing.
There are various kinds of small noodles in Chongqing, which can be customized according to your taste, such as 'Hanging Noodles' (mixed noodles), 'Yellow Noodles' (slightly hard), 'Green Noodles' (lots of vegetables), 'Spicy Noodles' (chili peppers and lots of oil) and so on. Sauce is the soul of Chongqing small noodles. The deliciousness of a bowl of noodles depends on the seasoning. Mix the seasoning in advance and add it to the cooked noodles. The noodles are smooth, the soup is fragrant, and the flavor is strong. Ingredients: soy sauce, chili, pepper, noodles, meat, vegetables, peas, peanuts, fried egg, scallions, cilantro, vegetables, lard, etc.
Mixed Bean Noodles, Vegetable Noodles, Spicy Shell Noodles, Roasted White Noodles, and Duck Intestine Noodles. Also very Chongqing noodles.
33 Hong Kong Che Che Noodles
Zi Che Noodles began to appear in the 1950s, when Hong Kong people's economic income was not high. Some mainlanders who went to Hong Kong had trouble finding jobs and made a living by setting up stalls. The wooden carts that sell the noodles are equipped with a metal "cooking box" filled with soup, noodles and toppings for the city's people to choose from. A dozen dollars or so is usually enough to satisfy their needs.
Life in Hong Kong is fast-paced, and many Hongkongers prefer noodles simply to save time. Not only in cafes, but also some people often make them at home and sometimes prepare some noodles.
Brisket noodle, wonton noodle, shrimp noodle, fried sauce noodle, fried sauce noodle, pork noodle, mixed noodle and so on. Also popular with Hong Kong people.
34 Macau Handmade Bamboo Rising Noodles
Raising Bamboo Noodles are made by a master teacher who sits on a thick bamboo pole and repeatedly presses the dough for about 2 hours to make it extremely tough, and then adds a whole egg. The noodles are as thin as silver threads but elastic, and the egg is fragrant and sticky in the mouth. Traditionally, it is eaten with boiled dry noodles, sprinkled with shrimp eggs and seasonings, and drizzled with a bowl of thick and flavorful shrimp soup, which is absolutely perfect. The shrimp can be enjoyed on its own or made into a noodle soup and mixed into noodles.
There aren't many types of noodles in Macau, but they're all well-made. Lau Kee congee noodles, shrimp noodles and fresh shrimp wonton noodles. All are delicacies that you won't want to give up.