Wuhan Hot and Dry Noodles are different from both cold noodles and soup noodles. () () China Noodle Industry Network () () The noodles of hot dry noodles are slightly different from ordinary noodles, when making noodles, a little alkaline water should be added so that the hot dry noodles made will be sinewy.

2. Beijing Fried Noodles

The essence of authentic old Beijing fried noodles is in the sauce. First of all, the yellow sauce must be good, and secondly, the fire and ingredients must be well mastered when frying the sauce, the fire must be even, and the ratio of the frying sauce must be appropriate, so that the sauce will be fragrant when it is fried.

3, Shanxi knife-shaved noodles

Shanxi knife-shaved noodles on the technical requirements of the noodle and more stringent, if the kneading effort is not enough, easy to stick to the knife when cutting, broken strip. Knife-shaved noodles of the wonderful wonderful in the knife skills. A smart chef can cut about two hundred knives per minute, and the length of each noodle leaf is six inches.

4, Henan xiao ji chow mein

Xiao ji chow mein founder xiao hong river was originally Zhengzhou state-run Changchun hotel to do yifu noodles master. Instead of following the traditional style of lamb chow mein, he added sea cucumber and squid to the lamb chow mein and called it three fresh chow mein.

5. Lanzhou Ramen

The five major steps in the making of Lanzhou ramen make skillful use of the physical properties of the ingredients contained, namely the elongation and elasticity of the gluten proteins, whether it's from selecting ingredients, mixing and waking up the noodles or slipping and pulling the noodles.

6, Hangzhou slice of Sichuan

Slice of Sichuan is a famous noodle soup in Hangzhou, the noodle topping mainly consists of snow peas, bamboo shoots, lean meat shredded, fresh and delicious. It has a history of more than a hundred years and was first created by the old Hangzhou restaurant Kuiyuan Hall.

7. Kunshan Aozao Noodle

Aozao Noodle focuses on "five hot, one, small ingredients in the soup". The so-called "five hot" is a hot bowl, hot soup, hot oil, hot noodles, hot toppings; "small ingredients punch soup" refers to the soup does not use the pot, but according to the guests now use now, to maintain the original flavor.

8. Zhenjiang Pot Noodles

The name "Zhenjiang Pot Noodles" originates from the fact that a small pot with a lid cooks inside the noodle pot, and the toppings are scalded before the chopsticks are scalded. The noodles are cooked in a large pot with a small lid, which makes them very al dente. The unique aroma of the cedar wood lids adds another layer of flavor.

9, Sichuan dan dan noodles

Dan dan noodles are said to have been created in 1841 by a peddler named Chen Baobao in Zigong. In those days, one end of the stretcher was a briquette stove with a copper pot. The other end contained chopsticks, spices and a bucket for washing dishes.

10, Yanji cold noodles

Soba noodles covered with beef, apples, kimchi, buckwheat noodles, before the table from the vat scooped a spoonful of cold, sweet and sour soup, full of a bowl of cool, this is the authentic Yanji cold noodles.