What is the difference between the same noodles?

1. Beijing Fried Noodles

The capital's specialty consists mainly of noodles mixed with vegetable yards and fried sauce. The fried sauce is the soul of the dish, and the vegetables are the icing on the cake. The fried sauce is made by stir-frying onion, ginger and diced meat in a pot, then adding sweet noodle sauce or yellow sauce and simmering over low heat. It is an easy to learn, homemade old Beijing specialty snack that you can make at home.

2. Wuhan Hot Noodles

Wuhan hot dry noodles

well-known snacks, Wuhan, "morning" necessary, that is, to eat the morning senate it's noodles are thin and strong, add sesame sauce, five-spice sauce, sesame oil and other sauces, fragrant to the point of no return. Summer heat to a bowl, can make people appetite.

3. Shanxi knife-shaved noodles

Shanxi famous noodles, flying knife-shaved noodles is its famous field noodles. The dough is kneaded. Then quickly cut into noodles with a knife. After adding a little tomato sauce, meat frying sauce and other marinades, it will become more and more flavorful the more you chew. You can also serve it with some vegetables and meat for balanced nutrition.

4. Sichuan Dan Dan Noodles

It is often served as a feast snack and is most popular in the Sichuan region. It is called "dan dan noodles" because of the way it is often sold by noodle sellers who carry a flat stretcher to sell it. The noodles are thin, spicy and fresh, and can be made and eaten on the street, which is both convenient and delicious.

5. Henan chow mein

It belongs to the Henan cuisine, Henan noodle representative. It has a full range of meat and vegetarian soup dishes. Its soup is made of fresh mutton, mutton bone system for more than five hours, is the finishing touch of Henan chow mein. It is very delicious. Its noodles are very sinewy, and with small ingredients such as shredded seaweed and cilantro, it is a delicacy not to be missed.

6. Lanzhou Beef Ramen

Lanzhou's food card. It is honored as "China's first noodle". It is concerned that the soup should be clear, radish should be white, chili oil should be the right amount, garlic, onion and cilantro should be green, the noodles should be slightly yellow. A whole set of down, fresh and delicious, just right.

7. The Hangzhou Piece River

Also known as the "Piece River Boil," it is representative of Hangzhou's downtown culture. The main feature is the toppings: sliced bamboo shoots, sliced meat, and potherbs are boiled in boiling water and then added to the hand-rolled noodles, which is a perfect match for the soup and the noodles, which are deliciously flavored.

8. Jilin Yanji cold noodles

From the Korean specialties, its biggest feature is the "cold" cold soup is the choice of beef broth, cold noodles are boiled with cold water after rushing good, cold soup and cold noodles put together and then covered with beef, apples, kimchi and other seasonings, sweet and sour, cool and unctuous, no appetite for the summer, when the I'm not sure if you're going to be able to get the best out of it.

9. Kunshan Aozao Noodles

It is said that the most important thing not to miss when visiting Mount Yufeng is to have a bowl of Aozao noodles. Its noodle soup is the most unique, made by frying the scales, gills, flesh and mucus of mackerel, which sounds a bit like dark cuisine, but the cooked soup is exceptionally delicious.

Common noodle types:

1. Knife-shaved noodles

It's noodles are thick and thin on the side, smooth and soft on the outside and inside, and it's one of the top ten noodles in China, which is a Shanxi specialty traditional noodle.

2. Braised Noodles

It is a wide noodle dish made from high-gluten flour, which is relatively more al dente.

3. Ramen

Also known as dumping noodles and pulling noodles, it can be steamed, boiled, fried, stir-fried and branded, and is highly practical. When you cook it in the next pot, be careful to spread it out to avoid squatting pot lumps.

4. hemp food

Also called it "cat ear noodles" because of the appearance of cat ears and named, mainly buckwheat or white flour as raw materials. It is a small, tough and slippery noodle.