When it comes to food, the foods that people come into contact with the most are rice and noodles. There's not much to say about rice, everyone eats pretty much the same rice, but noodles are different, there are a lot of different patterns of noodles, and there are a lot of different types of noodles themselves, for different groups of people, there are different kinds of noodles to choose from. Then from the noodle practice, different regions noodle practice varies a lot, add the spices are also completely different. Do you know which are the top ten noodles in China? This issue of the Chinese snacks column, we will take you together to recognize our "top ten noodles" it.

1, Wuhan hot dry noodles

Hot dry noodles is a specialty of Wuhan City, Hubei Province, originally Wuhan's specialties, very popular in many places in Hubei. With the increase of Hubei population in other provinces and cities, Wuhan hot dry noodles can be found in many places, and it is one of the favorite noodle dishes of many people. The noodles are thin and sinewy, yellow and oily in color, and delicious in taste. Mixed with sesame oil, sesame sauce, fresh and spicy flavor powder, five-spice pickles and other ingredients, color and flavor. Wuhan hot dry noodles can be said to be renowned throughout the country, and even the world.

2, Beijing fried noodles

Fried noodles are a traditional Chinese specialty. It originally originated in Beijing as a Shandong Lu cuisine. However, after spreading to the north and south of the Yangtze River, it is known as one of the "Ten Great Noodles of China", popular in Beijing, Tianjin, Shandong, Hebei, Liaoning, Jilin and other northern regions, by the vegetable code, fried sauce mixed with noodles and become. Cucumber, toon, bean sprouts, green beans, soybeans are cut or boiled, and made into vegetables. Then make the fried sauce by frying the diced meat and green onion and ginger in oil, then add the yellow sauce made from soybeans or sweet noodle sauce and fry it to make the fried sauce. After the noodles are cooked, fish them out, pour the fried sauce over them, and mix them with the vegetables to make fried noodles. You can also add chili pepper, vinegar and other seasonings according to your taste. It will be more to your taste. There are also noodles fished out and then soaked in cool water and then add fried sauce, vegetable code, called "water noodles".

3, Shanxi knife-shaved noodles

Knife-shaved noodles, Shanxi's traditional noodle specialties, one of China's top ten noodles, popular in the north. The operation process: the flour and into a lump, the left hand held up the dough, the right hand to take the arc of the knife, will be a piece of the noodles to the pot of boiling water, after cooking, fish out, add bashfulness, seasoning to eat, to Datong, Shanxi, knife-shaved noodles are the most famous. Shanxi knife-shaved noodles are famous for its unique flavor. Knife-shaved noodles are made with a knife, hence the name. Knife-sharpened noodles are thick and thin on the side. The sharp edges are clear, shaped like willow leaves; the entrance is smooth outside and inside, soft but not sticky, the more you chew, the more fragrant, popular with noodle eaters. It and Beijing's fried noodles, Henan's chow mein, Hubei's hot noodles, Sichuan's dan dan noodles, known as China's top five noodles, enjoys a good reputation.

4, Henan chow mein

Henan chow mein is a kind of meat, vegetarian, soup, rice and have a traditional snacks, to taste delicious, affordable, well-known in the Central Plains, throughout the country. Braised noodles are made of high-quality high-gluten flour, supplemented by soup and a variety of side dishes, a kind of noodles similar to lasagna. The soup is good for gluten and high in nutrition.

The soup is made of top quality tender mutton, mutton bones (split, revealing the marrow in the middle) cooked together for more than five hours, first rolled over a large fire and then boiled over a small fire, in which seven or eight flavors of traditional Chinese medicine, bone oil are boiled out of the soup, boiled out of the soup is white and bright, as if the milk of cows, so some people call it white soup. Accessories to shredded seaweed, shredded tofu, vermicelli, cilantro, quail eggs, sea cucumbers, squid, etc., and then outside the table with cilantro, chili oil, sugar and garlic and other small dishes of soup can be divided into: two kinds of soup noodles and noodles.

5, Hangzhou piece of Sichuan

Piece of Sichuan noodles is Hangzhou Kuiyuan Hall's famous, but also Hangzhou's traditional snacks. The noodle topping mainly consists of snowy vegetables, bamboo shoots and lean meat slices, which is fresh and delicious. With a history of more than a hundred years, it was first created by Hangzhou's old restaurant Kuiyuan Hall, and is characterized by the freshness of the inverted dukkah and sliced bamboo shoots, which leaves diners with a lingering aftertaste. At a moderate price, Katayakawa is one of Hangzhou's favorite daily snacks.

The authentic Katayakawa is supposed to be made with asparagus, but there is a seasonal limitation on the supply of asparagus, so when there is no asparagus available, you can replace it with other fresh bamboo shoots or wild rice. Of course, if you use wild rice instead, the flavor will be a bit discounted. Of course, some people say that the authentic Katayakawa is made with raw noodles, but I prefer to blanch the noodles in boiling water until they are half-cooked, and then put the ingredients together and cook them a little.

6, Lanzhou Ramen

Lanzhou beef noodles, also known as Lanzhou clear soup beef noodles, is one of the "China's top ten noodles", is the Lanzhou region of Gansu Province, the flavor of snacks. It is the unique flavor of "clear soup mirror, rotten meat aroma, fine noodles" and "a clear white, three red, four green, five yellow", a clear (clear soup), two white (radish white), three red (chili oil red), four green (coriander, garlic green), five yellow (yellow noodles), has won the praise of domestic and worldwide customers. It has won favorable comments from customers at home and all over the world. And by the Chinese Cuisine Association as one of the three major Chinese fast food, get the reputation of "China's first noodles".

7, Kunshan Aozao noodles

Aozao noodles, one of China's top ten noodles, is one of the traditional noodle snacks in Kunshan City, Jiangsu Province, belongs to the Su cuisine. Visiting Yufeng Mountain in Kunshan, people always go to "Aozao Hall" to taste a bowl of "Aozao noodles". Aozao noodles are most famous for the red oil popping fish noodles and white soup marinated duck noodles.

The popularity of Ozao noodles lies in the specialty of the soup. It inherits the traditional practice of frying the scales, gills, flesh and mucus of mackerel, so it has an extraordinary flavor. Secondly, the toppings are exquisite, all the popping fish are made of mackerel, and the marinated duck is cooked in the old broth with "Kunshan Dasheen Duck", so it is fat and not greasy.

8, Zhenjiang pot noodle

Pot noodle, also known as the gang noodle, Zhenjiang knife noodles, known as "the world's first noodles in the south of the Yangtze River", is Zhenjiang City, Jiangsu Province, the local specialties of traditional food. The noodles used for pot noodles are "jumping noodles". The so-called "jumping noodles", that is, and kneaded into the surface on the board, by the operator sitting on one end of the bamboo bar, the other end is fixed on the board, both up and down upside down jumping, but also like a dance, like acrobatics, and repeatedly extruded into a thin crust, with a knife cut into noodles. Characterized by soft and hard, good flexibility of the noodles, young and old.

9, Sichuan dan dan noodles

Dan dan noodles is Sichuan folk extremely common and quite a special flavor of a famous snack. The name comes from the fact that it is often sold by vendors. This noodle red color, winter vegetables, sesame sauce, spicy and sour flavor is prominent, fresh and not greasy, spicy and not dry, can be called the best of the Sichuan noodles. Its noodles are thin and smooth, and its main condiments include red chili oil, minced pork, Sichuan winter vegetables, sprouts, pepper noodles, red soy sauce, minced garlic, pea tips and scallions, etc. The taste is oily, spicy and relatively palatable. The noodles are said to have been created in 1841 by a Zigong peddler nicknamed Chen Bao Bao, and were called dan dan mian (担担面) because in the early days, they were sold along the streets with a flat stretcher carried on the shoulder.

10, Jilin Yanji cold noodles

"With buckwheat noodles Shen Qing and pork name day cold noodles", that is, buckwheat noodles into the radish or cabbage pickles in the pork slices to eat called cold noodles, and there are two reasons, one is to think that the cabbage pickles and radish pickles are cold; the second is in order to be differentiated from the then-bony noodles. Cold noodles are machine-pressed noodles. Cold noodles are machine-pressed noodles, and there are two kinds of noodles: cold noodles and warm noodles. The noodles are made in the same way, but the soup is hot or cold. If the soup is cold, it is called cold noodles; if the soup is hot, it is called lukewarm noodles. There are cold noodles with flour, cold noodles with buckwheat noodles, cold noodles with bracted rice noodles, cold noodles with ground soybean paste, cold noodles with potato flour, and so on. Among the various types of cold noodles, the more elaborate is buckwheat cold noodles. Cold noodle soup to stewed beef as the best cooking meat skimming floating oil. The condiments for the cold noodles are soy sauce, vinegar, sesame oil, sesame seeds, pepper, chili pepper, sugar, garlic and other condiments mixed into a paste and put into a bowl. In addition to this, chicken meatballs, slices of beef in soy sauce, shredded eggs, and apple slices are also put in. In the Yanbian region, these condiments are visualized as cold noodle caps. The flavor of cold noodles varies from place to place. Koreans living in the Yanbian and Mudanjiang regions like to eat cold noodles with a slightly sweet flavor in the cold noodle soup, while Koreans in other regions like to eat cold noodles without a sweet flavor.

Summary: many families in the north of the staple food is noodles, eating noodles relative to rice is easier to digest, children and the elderly should eat a little more noodles, do not need to add too many spices, light and healthy noodles on our body has great benefits.