Noodles are the first to be made and invented in China, loved by people all over the country as well as the world, noodles are simple to make, but the production methods vary, so that the taste is not the same, the following to share with you the detailed list of noodles at a glance.

Noodles are one of the staple foods of the Chinese people, and they are eaten differently in different places, which can be described as a variety. But noodles are the most common, as a foodie, I gave a list of special noodles around the country, carefully screened ten kinds, and summarized the reasons for the recommendation. Now organized as follows:

1, Lanzhou beef noodles

Lanzhou beef noodles, also known as Lanzhou beef noodles in clear soup, is one of the "China's top ten noodles", is the Lanzhou region of Gansu Province, the flavor of snacks. Now Lanzhou ramen has gone out of the country, almost all over the world have the shadow of Lanzhou ramen, popular with foreigners, can be seen its influence.

Historical origin:

Folklore has it that Lanzhou Beef Noodle originated in the Tang Dynasty. Currently there are historical records that Lanzhou Beef Noodles began in the Jiaqing period of the Qing Dynasty, and the founder was called Chen Wei Jing. The founder was called Chen Weijing. Later, after the inheritance and improvement, the standard of Lanzhou beef noodle was unified by "one clear (soup), two white (radish), three red (chili), four green (cilantro and garlic), and five yellow (bright yellow noodles)".

Recommendation:

Lanzhou Ramen is the thinnest and longest noodle in China, and the world's thinnest and longest noodle, and was named one of the top three Chinese fast food by the China Cuisine Association, and has the reputation of "China's first noodle".

2, Shanxi knife-shaved noodles

Knife-shaved noodles is the daily favorite of the people of Shanxi noodles, because of its unique flavor, famous at home and abroad. Knife-shaved noodles are made with a knife, hence the name. Knife-sharpened noodles, in the thick side of thin; entrance outside the smooth internal tendon, soft and not sticky, the more you chew the more fragrant. Knife-shaved noodles are also a variety of seasonings, there are tomato sauce, meat sauce, mutton soup, golden needle fungus egg brine, etc., are popular with people who like to eat noodles.

In Shanxi, the most famous knife-shaved noodles are Datong knife-shaved noodles, which can be called the "king of noodles".

History:

Knife-shaved noodles originated in Taiyuan, Shanxi Province, in the 12th century, and are soft, smooth and easy to digest. By the Kangxi period of the Qing Dynasty, a branch of Shanxi's knife-shaved noodles had developed into a highly cultural official private dish that became an intangible cultural heritage.

Recommendation:

Knife-shaved noodles and Beijing's fried noodles, Shandong's Yifu noodles, Wuhan's hot noodles, Sichuan's dan dan noodles and known as the five major noodle products, enjoys a good reputation.

3, Beijing fried noodles

Fried noodles is the old Beijing people's summer favorite, fried dry yellow sauce, with 8 vegetable code, mixed in the water of the noodles, the taste is really good.

History:

Old Beijing Fried Noodles, a traditional Chinese noodle dish, is made of noodles mixed with vegetables and fried sauce, and is popular in Beijing, Hebei and Tianjin. Legend has it that when the Eight-Power Allied Forces entered Beijing and the Empress Dowager escaped from Xi'an, one of her favorite noodles was fried noodles, and then she ordered the chief administrator, Li Lianying, to bring the person who made the noodles to Beijing to make the noodles in the palace, and then it was spread to the people by the palace, and the fried noodles took root and blossomed in the Beijing area.

Reason for Recommendation:

In Beijing, fried sauce noodles are an amazing existence, not that how expensive they are sold or how elaborate they look, but just that after eating the noodles, it gives you the urge to lick the bowl. Now the fried sauce noodles have become a representative of Beijing's local food culture.

4, Henan chow mein

Henan specialties, has a long history, chow mein is one of the three snacks in Henan. Authentic Henan chow mein is the traditional flavor of Henan snacks, with meat and bone broth below, out of the pot and then add some vegetables, soup, noodles, meat, vegetables and both, fragrant. According to different ingredients, braised noodles can be divided into: lamb braised noodles, beef braised noodles, three fresh braised noodles, five fresh braised noodles and so on. Stewed 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 gluten, high nutrition.

Historical origin:

About Henan braised noodles there are Tang Taizong fell into trouble said, Yu Beijing official cook said, Shanxi Hui traditional noodle improvement said and so on cultural allusions. But the reality is very bone, some scholars point out, from 1956, the provincial capital of Zhengzhou, the establishment of the first chow mein hall, counting with your fingers, chow mein formally appeared as a single have varieties, a single have a brand business, to now is only nearly 60 years of light.

Recommendation:

Henan chow mein, one of China's top ten noodles, is a meat, veggie, soup, rice and have a traditional snacks, to taste delicious, affordable, renowned in the Central Plains, throughout the country.

5, Wuhan Hot Noodles

Wuhan Hot Noodles and Sichuan Dan Dan noodles, Zhengzhou braised noodles, as well as the same name, is Wuhan's distinctive specialty snacks. The noodles are thin and sinewy, yellow and oily in color, and delicious in taste. Mixed with sesame oil, sesame sauce, five-spice pickles and other ingredients, more characteristics. Hot noodles are different from both cold noodles and soup noodles,

The noodles are cooked beforehand, and then drizzled with sauce made of sesame sauce, sesame oil, balsamic vinegar, chili oil and other seasonings, which adds a variety of flavors, and the noodles are smooth and sinewy, and the sauce is rich and tasty, which makes people's appetite increase greatly.

History:

Hot dry noodles originated in the early thirties, in Hankou, Changdi Street, selling noodles in soup, Cai Mingwei first, and then improved, then called "sesame noodles", until 1950 when the business registration was officially called "hot dry noodles", "hot dry noodles", "hot dry noodles", "hot dry noodles", "hot dry noodles", "hot dry noodles", "hot dry noodles", "hot dry noodles", "hot dry noodles" and so on. It wasn't until 1950 that it was officially called "hot dry noodles" when it was registered in commerce and industry.

Recommendation:

Mentioning Wuhan, many people naturally associate it with a variety of cuisines, such as Zhouhe Duck, Wuchang Fish, Bean Skin, and Noodle Nest ....... If you really want to choose which one can represent Wuhan's cuisine, I'm afraid it has to be Wuhan hot dry noodles. Hot noodles in China's first noodle culture festival was listed as one of China's top ten noodles, although the ranking of the controversial, but ate people can not be denied, hot noodles are delicious.

6, Sichuan dan dan noodles

Dan dan noodles is a famous traditional local cuisine in Chengdu and Zigong, Sichuan, is said to have originated from the picker in the street picking a stretcher to sell noodles, and thus the name. The dish is widely spread in Sichuan and is often served as a snack at feasts.

Tan Tan Tan Noodles are made by rolling flour into noodles, then boiling them and scooping them with stir-fried minced meat. When it is done, the noodles are thin, the marinade is crispy, salty and slightly spicy, and the aroma is very tasty. Nowadays, dan dan noodles have been spread all over the world, although the practice is a little different, but has become a home-cooked gourmet snacks.

History:

Legend has it that at the end of the Qing Dynasty in Zigong, Sichuan Province, there was a peddler named Chen Bao Bao who sold noodles on a stretcher. He came out early every morning and returned late every night, while walking along the streets and alleys, while banging the clapper in his hand to yell and sell, and at that time, people called the noodles he sold "dan dan mian".

Recommendation:

DanDanMian is a famous snack that is very popular and has a special flavor in Sichuan folklore, and it is called the best of Sichuan noodles. 2013, DanDanMian was named one of the top ten famous noodles in China.

7. Shaanxi Shame Noodle

Shame noodle is a special traditional noodle and famous Xifu snack in Northwest China, and the Qishan Shame Noodle in Baoji is the most authentic. It is popular in Guanzhong Plain of Shaanxi and Longdong of Gansu. It contains side dishes such as tofu and eggs, and is easy to prepare.

Bashimi means diced meat. For Shaanxi people, the color scheme of bashimi is especially important, with yellow egg skin, black fungus, red carrots, green garlic cloves, white tofu and so on, which is both beautiful and delicious.

Historical origin:

The noodle dish was developed on the basis of the "long-life noodle" of the Tang Dynasty. Nowadays, it is a common meal for guests in Qishan and Guanzhong, and is usually served to new daughters-in-law, children's birthdays, and old people's birthday celebrations.

Recommendation:

In the "China's Top Ten Noodles" list organized by China's food and beverage industry, Shaanxi Province, where there are hundreds of ways to eat noodles, didn't even make it into the "Top Ten Noodles" list. ", this result let a lot of netizens "stunned", in Dali Xiaobian focus on recommending the bashful noodles, although Shaanxi delicious noodles more than this one.

8, Anhui beef noodles

Beef noodles have a long history, originated in Anhui Province and Henan Xin Ye Han Chinese specialty snacks, not only affordable but also delicious. The main ingredients are beef, butter and plate noodles and a variety of ingredients, it is crisp, chewy, spicy in the aroma, spicy and fragrant and renowned around.

Beef board noodles have soft and smooth noodles, smooth and refreshing taste, rotten and soft beef, red spicy oil, green vegetables, harmonious soup flavor, fragrance, tempting appetite and other characteristics. With one clean, three red, four green, five fragrant and six spicy is accepted and loved by the public, and gradually popular throughout the country.

Historical origin:

There are three legends about the origin of beef noodles, one says "Qing Bing cut cake" and another says "big board knife cut noodles", and the third says "Zhang Fei drop noodles". "Zhang Fei wrestling noodles". In Anhui Province, Taihe is the most authentic, which first began in the Qing Dynasty during the reign of Emperor Guangxu. Plank noodles were originally a local snack, not too well known, but with the reform and opening up, local people working outside the province to bring out the province, and gradually popular all over the country. From the development of Anhui beef noodles, we can see that any snack can only take root and flourish if it is improved on the basis of adapting to the tastes of local diners.

Recommendation:

Beef plate noodles now with the different regions of the diversified styles, but a hundred changes do not deviate from the original, the reason for this is that the plate noodle brine soup ingredients are more than a hundred years of time, the test, the aroma of a reasonable, delicious. Now in all parts of the country, large and small board noodles abound, regardless of spring, summer, fall and winter are diners like clouds, people from all walks of life never get tired of eating, never fail, forming a unique food culture.

9, Zhenjiang pot noodle

one of China's top ten famous noodles, also known as Zhenjiang knife noodles, "the world's first noodles in Jiangnan" reputation, is Zhenjiang City, Jiangsu Province, the local characteristics of traditional food. The practice is usually to knead the flour and then rolled into thin slices, then cut with a knife, with the lid of the pot together with the pot to cook, fishing up into the bowl of seasoning can be. It is characterized by its softness and flexibility, and is suitable for young and old alike.

History:

The practice of pot noodles originated in the Qing Dynasty. It is said that when Qianlong traveled to the south of the Yangtze River, he went to Zhenjiang Zhang's sister-in-law's noodle shop, Zhang's sister-in-law made a mistake in the middle of a busy day and mistakenly took the lid of the soup can as a big lid and put it on the noodle pot, but he did not expect to cook out the noodle was quite delicious, and Qianlong ate it with full of praises.

Recommendation:

Dancing noodles. The noodles used in pot noodles are "jumping noodles". The so-called "jumping noodles", is to put and into the noodles 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.

10, Yangchun noodles

Yangchun noodles is a kind of soup noodles, also known as light noodles, clear soup noodles or clear soup light noodles, soup, fresh flavor, light and refreshing.

History:

Speaking of Yangchun noodles also have to do with Qianlong, according to legend, Qianlong's southern tour, in Huai'an City, a noodle stall to eat, to see the stall Xiaoyi on the bowl of noodles, the roots of the sharp and cool, light soy sauce-colored broth is clear to the bottom of the broth, the broth floated on the small and large golden oil and green crushed garlic froth, the fragrance of the bursts came to the nostrils.

After eating two bowls, Qianlong thought to ask the name of the noodle, the stall Xiao Er said there is no name. Qianlong thought for a moment and said: "Huai'an is the key to transportation, a great contribution to the national treasury, and now it is in the spring of March, it is called 'Yangchun noodles' it."

Recommendation:

Yangchun noodles are unique to the southern region of the local snacks, more famous Shanghai Yangchun noodles, Gaoyou soy sauce noodles, Yangzhou Yangchun noodles and so on. I first heard of Yangchun noodles or in literature, but unfortunately have not eaten, today also to the list it.

In addition to the above 10 noodles, there are a lot of delicious noodles can not be listed, such as: Jilin Yanji cold noodles, Shandong Yifu noodles, Guangdong Zhusheng noodles, Kunshan Ao Zao noodles, Chongqing noodles, etc.;

There are also a number of unique local characteristics of the green onion oil mixed noodles, pulling the son, stir-fried noodles, cold noodles, burnt noodles, noodles, pages, slurry water and so on.

Whether noodles are good or not, there are different standards in the eyes of every foodie. Maybe your favorite noodles, I have never seen, much less eaten, so this article is just for your pleasure.