Question 2: What is Udon? It's a blink of an eye, and time is short. I don't think three months of study will be over. In retrospect, many people in China know about the eastern side of Ukraine in Japan. Someone once asked Comrade Han Jianwu of our unit what the eastern side of Ukraine meant. Lao Han replied: Wudong is a noodle, and noodle is Udong. At that time, I felt that I could only answer this question. After I arrived in Japan, I discovered that Japanese people love noodles and there are many kinds of noodles.
The first one is the so-called "Wudong" noodle. Actually, this name is transliterated, and it is often written as "ぅどん" in Japan, but it is often written as two other Chinese characters in the more famous old brands: wonton. Wonton in Chinese is "ワンタン" expressed in foreign words. I really don't understand what kind of variation has taken place in the process of cultural transmission. The "Wudong" noodle is actually the cut surface of China. Its basic method is to mix the noodles with salt water to promote the rapid formation of gluten in the dough, then roll it into a big cake, and then stack the big cakes and cut them into noodles with a knife. Later, in the production process, people often add rice flour to the flour, so that the noodles made are between the cut surface and the rice flour, which tastes soft and can be regarded as a delicious pasta with carefully prepared soup. Of course, the eastern part of Wudong is basically machined now, and sometimes vegetable juice and other condiments are added to the noodles to produce a variety of varieties.
The second kind of noodles is "Lamian Noodles", which was also passed down from China. I ate Lanzhou Lamian Noodles in Lanzhou in 2000. When it's time to eat noodles, the chef pushes the car to our private room, picks up a piece of dough and pulls out all kinds of noodles at will. At that time, I ordered the belt surface, and the drawn surface was as wide as the belt. Someone ordered Longxu Noodles, and the pulled noodles were really thin. As for whether it was as thick as the dragon beard, there was no comparison, mainly because I had never seen the dragon beard. Asked the comrades in Lanzhou why the dough was so hard, he said that something called "Tang Hui" should be put in the dough. At that time, I had never seen such a thing and thought it might be powder. This time, I went to Japan to check the book, only to know that it is called "Tang Grey Juice", which is an alkaline liquid. After the "Tang Grey Juice" was put, the noodles turned yellow due to the alkalinity. According to the Japanese, Lamian Noodles in Japan is delicious because of three things: firstly, noodles are better, in fact, soup is better, and secondly, noodles are better. Nowadays, the noodles in Lamian Noodles are all processed by machines, and the Lamian Noodles store doesn't have to make them any more. They are all ordered from professional factories. Lamian Noodles's soups have their own unique skills. The main ingredient is bone soup, but the seasoning and taste depend on the chef's skill. Noodles code is the ingredients that are put on the Lamian Noodles bowl, mainly tender bamboo shoots, green vegetables, etc., and a piece of laver is covered on it.
The third kind of noodles is buckwheat noodles, which is written as buckwheat in Japanese. It is different from the first two kinds of noodles in terms of raw materials. I used to eat this kind of noodles in Shanxi. I ate it again in Japan this time. Noodles are dark brown in color and have little toughness when eaten in the mouth. This kind of noodles is not to my taste. I only ate it once. In the words of my tutor, Professor Chen Changshu, I was not interested in getting a qualification.
When I was a child, I lived in the countryside. Every year, adults only had 500 kilograms of gross grain as rations, including 50 kilograms of wheat, which could grind 30 kilograms of good flour at best. Therefore, pasta is very precious, and it is rare to eat a meal at ordinary times. At that time, I thought the most delicious was handmade noodles made by my mother, because it was pure pasta, which was more delicious than jiaozi. In jiaozi, only the skin was pasta, and there were a large number of dumplings of vegetables inside, and meat could not be eaten until the New Year. Therefore, every time you eat noodles, let go of your belly and eat hard. As a result, I got hurt, and now I don't want to eat noodles until I have to.
When I arrived in Japan this time, it was Taro Moriyama who pulled me to Lamian Noodles several times. There is a "linen Lamian Noodles" near my residence, and their Lamian Noodles is delicious. At the same time, in order to find out the differences between several kinds of Japanese noodles, I cooked "Udong" with broth several times. Once things are clear, there is no interest.
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Supplement: After returning to Beijing, I saw that a chain store named "Mian Ai Mian" in Beijing was also selling Japanese Lamian Noodles, and I went to eat it once, which ruined the mood. Noodles are still the same kind of noodles, or things produced industrially, and it is not easy to eat any difference, but soup is much worse. Although there are tender bamboo shoots and green vegetables in it, the processing is not as exquisite as that in Japan, and other seasonings are basically gone. This noodle shop opened in Beijing is located in Dongxinqiao, Tokyo, which is far from where I live ... > >
Question 3: What is udon noodles? Udon (Japanese: ぅどん, English: Udon, written as Tun in Japanese characters) is also called Oolong. It is a kind of Japanese noodle made from wheat, with special regulations on thickness and length. In the current Japanese agricultural specification (JAS), the cross-sectional diameter of the round surface should be above 1.7 mm, and the width of the corner surface should be above 1.7 mm as "udon noodles", while the following ones should be "Japanese cold noodles" (width1.2 ~1. In addition, there is a clear difference between "fine oolong noodles" and "Japanese cold noodles" in the common concept in society. Simply speaking, as a substitute food for common people's staple food and rice staple food, it was used as "hot" food during festivals, which was very popular in ancient Japan. In terms of consumption, Qiwulong noodles ranked first in Xiangchuan County of Shikoku, and second in Gunma County, the origin of dried oolong noodles. Cooking methods and ingredients strongly reflect regional differences, so there are various types.
Question 4: What does Udon mean? Hehehe ... pouting and calling you "Udon", is it like the expression called "Kiss" in the QQ avatar?
Question 5: What do Koreans mean by udon noodles? In fact, it means that we eat udon noodles, which are native to Japan.
Question 6: Udon noodles generally mean to describe what Udon noodles are just a kind of noodles, which originated in Japan.
Question 7: What's the taste of udon noodles? Udon noodles have no taste. You can cook udon noodles with pig bones or firewood fish first, then take out the cooked broth and cook it. According to your personal preference, you can add an egg for seasoning.
Udon noodles (Japanese: ぅどん; English: udon, written as Tun in Japanese characters, is also called Udon noodles in Chinese mainland, Hong Kong and Macao.
Udon noodle is one of the noodles with the most Japanese characteristics. It is also called the three major noodles in Japan together with Japanese buckwheat noodles and green tea noodles, and it is an indispensable protagonist of Japanese restaurants [1]. Its taste is between sliced noodles and rice flour, and it is soft, and with carefully prepared soup, it becomes a delicious pasta. It is a thick white noodle (4 mm ~ 6 mm in diameter) made by mixing salt and water into flour. Add hot soup in winter and cool it in summer. Cold udon noodles can be eaten with a thick sauce called "noodle seasoning juice".
The most classic Japanese udon noodle method is inseparable from beef and broth. The noodles are smooth and soft, and the sauce soup is rich. Therefore, if you go to Japan, you must try a bowl of beef udon noodles from Kagawa Prefecture.
Udon noodles have zero trans fatty acids and contain many high-quality carbohydrates. You can taste different flavors by mixing different condiments, soups and seasonings. Sometimes, Undaria pinnatifida, tempura and shallots are added to the noodles to eat together. In Xian Yi, Japanese people, old and young, Udon is a very common food whether eating at home or out.
Question 8: What is Udon tea? Udon (Japanese: ぅどん, English: Udon, written as: Tun in Japanese characters) is also an oolong. It is a kind of Japanese noodle made from wheat, with special regulations on thickness and length. I wonder if it meets your requirements.
Question 9: Why is Udon Noodle called Udon Noodle Oolong Noodle (Japanese: ぅどん; English: udon, written as Tun in Japanese characters, is also known as udon noodles in Chinese mainland, Hong Kong and Macao. Udon noodles are one of the most Japanese noodles, and are also called the three major Japanese noodles together with Japanese buckwheat noodles and green tea noodles, and are indispensable protagonists in Japanese restaurants. Udon noodles are noodles mixed with salt water to promote the rapid formation of gluten in the dough, and then rolled into a big cake, and then the big cakes are stacked and cut into noodles with a knife. Its taste is between sliced noodles and rice flour, and it is soft, and with carefully prepared soup, it becomes a delicious pasta. It is a thick white noodle (4 mm ~ 6 mm in diameter) made by mixing salt and water into flour. Add hot soup in winter and cool it in summer. Cold udon noodles can be eaten with a thick sauce called "noodle seasoning juice". The most classic Japanese udon noodle method is inseparable from beef and broth. The noodles are smooth and soft, and the sauce soup is rich. Therefore, if you go to Japan, you must try a bowl of beef udon noodles from Kagawa Prefecture. Udon noodles contain almost no fat, zero trans fatty acids and many high-quality carbohydrates. You can taste different flavors by mixing different condiments, soups and seasonings. Sometimes, Undaria pinnatifida, tempura and shallots are added to the noodles to eat together. In Xian Yi, Japanese people, old and young, Udon is a very common food whether eating at home or out. The pronunciation of the editor's paragraph name udonn) undonn is changed from unn-donn, and "Udon" is often written as "ぅどん" in Japanese, but it is often written as two other Chinese characters: wonton in the more famous time-honored brands. Wonton in Chinese is "ワンタン" expressed in foreign words.