Hot dry noodles are one of the traditional snacks in Wuhan. Hot noodles are different from both cold noodles and soup noodles, the noodles are cooked beforehand, mixed with oil and spread to dry, and then put in boiling water when eating.In the early 1930s, there was a food vendor named Li Bao on Changdi Street in Hankou, who made his living in the area of Guandi Temple by selling cold noodles and soup noodles. One day, the weather was unusually hot, a lot of leftover noodles were not sold out, he was afraid of rancid noodles deterioration, they will be leftover noodles cooked and drained, drying on the board. By accident, he knocked over the oil pot on the counter and splashed sesame oil on the noodles. Seeing this, Li Bao had no choice but to mix the noodles with oil and put them back out to dry. The next morning, Li Bao will be mixed with oil cooked noodles in boiling water, slightly hot, fished up and drained into the bowl, and then add the seasoning used to sell cold noodles, make a steaming, fragrant. People clamored to buy and ate with great relish. Someone asked him what kind of noodles he was selling, and he blurted out that it was "hot dry noodles". From then on, he specialized in selling this kind of noodles, not only people competing to taste, there are many people to learn from him.
After a few years, a Cai opened a hot dry noodles noodle shop at the intersection of Zhongshan Road and Manchun Road, taking the meaning of prosperity, called "Cai Linji", which became a famous store in Wuhan for hot dry noodles. It was later moved to Zhongshan Road opposite the Hankou Water Tower and renamed Wuhan Hot Noodles.
2. Beef Ramen
Lanzhou beef ramen in clear soup is a popular snack in Lanzhou. Like the ancient Silk Road that stretches for thousands of miles, Lanzhou Beef Ramen has a long history, Lanzhou Beef Ramen legend originated in the Tang Dynasty, but has been due to the long history has not been able to prove. The real Lanzhou clear soup beef ramen is Henan Province, Huaiqingfu (now Henan Boai County) Qinghua cart beef old soup noodles evolved, cooking beef when cooled has become a jelly gelatinous substance, that is, the old broth, is the cart beef in the most flavorful, delicious, this soup is to do the top of the beef noodles. Lanzhou's beef noodles began in the Qing Dynasty during the Jiaqing period (1799), the Department of Dongxiang Ma Liuqi from Henan Province, Huaiqing Province, Qinghua Chen Weijin place to learn to bring to Lanzhou, and then by the descendants of Chen and Sheng, Ma Baozai and others to "a clear (soup) two white (Bok Choy) three green (parsley and garlic) four red (chili) five yellow (noodles yellow bright)" unified the standard of the Lanzhou The standard of Lanzhou beef noodles was unified. In the following two hundred years of long years, a bowl of noodles and reputation in the world, with meat and soup fresh, fine noodles and famous at home and abroad, into all parts of the country, won the domestic and even the world within the scope of the praise and honor of the diners, in 1999 was identified as one of the three major Chinese fast-food pilot to promote varieties of the country, known as "China's first noodle", become a bunch of food and beverage industry, an oddball. In the meantime, the wisdom and hard work of Chen Ma and countless other chefs specializing in beef noodles in clear soup have been condensed. Today, the clear soup beef noodles because of the delicious flavor, affordable, not only in Lanzhou abound, but also in the provinces of the country and even many countries and regions of the world have Lanzhou beef noodle hall, Lanzhou is worthy of the world's hometown of beef noodles.
Scalded hot, plus seasoning, the finished noodle gluten, yellow and oily, fragrant and delicious, tantalizing appetite
3, Xi'an spicy soup
If you are a native of Xi'an, this morning's breakfast in all likelihood ate spicy soup, it seems to me that I have a memory of eating, there is a paste of spicy soup this term accompanied. I can't remember when I first ate it. Spicy soup, one of the most classic snacks of Shaanxi people, can be said to have condensed the essence of Shaanxi snacks. Almost in Xi'an, as long as there are people living in the place there will be spicy soup. Walking through the backstreets and alleys in the morning, you can smell the aroma of broth emanating from the large pots, hear the masters selling hot and sticky soup shouting in the distinctive Fangshang Shaanxi dialect: hot and sticky soup, hot buns and so on, and watch the lines of the soup being pulled up by the wooden spoons. This is the flavor of Shaanxi people, the life of Xi'an people. Boiling hot and mushy soup is the Xi'an Hui people's specialty, it seems that there is no outsider, almost all stores selling hot and mushy soup will have a sign of halal, and often some Hui people's steamed buns restaurant in the morning will also guest sell hot and mushy soup. Because the essence of hot and sticky soup is soup, it must be a good broth, and the pure mutton or beef broth of the steamed buns can satisfy the picky taste of the gourmets. The dishes in hot and paste soup are very diverse, almost every hot and paste soup sells different dishes, there may be 100 kinds of dishes in 100 hot and paste soup. This makes a lot of people who drink hot and paste soup ignore the dishes in the hot and paste soup, but I think the selection and quality of the dishes in the hot and paste soup definitely have a direct impact on the quality of the hot and paste soup. Drinking spicy soup, the dishes have no flavor of their own, all the flavors are integrated into the thick soup, as well as beef meatballs. But the texture of the dish can often give diners a pleasant feeling. I think cabbage, potatoes and beans are essential in a good soup. The other main character of the soup is the bun, and now in Xi'an, except in some of the Square on the old store, the vast majority of stores are used to burn the cake or Toto bun, so people sometimes can not help but for some good but by the bun is dragged down by the soup of hot and cold soup have a touch of regret. Authentic hot and sticky soup should use half of the hair surface of the big pancake, eat cut, sold by the corner. This kind of bun will not be like hairy bread that soak for a while, they will float and swollen, no bun flavor; will not be like a dead bread so do not eat soup, so that people still feel that soup is soup, bun is a bun. Good buns should be thrown into the bowl after the break when you eat a feeling of steamed buns, such as vegetables, has been a part of the soup, an inseparable part. Speaking of spicy soup, have to mention the original in the Damai City Street, good again, perhaps this is Xi'an's first whole day specializing in selling spicy soup store. I remember when I was a kid, when I came here to eat hot and mushy soup at noon, it was always crowded. The tables and benches on both sides of the small store were full of customers enjoying themselves. Spicy soup has become a part of the life of most Xi'anese people. I have always remembered Xi'an's spicy soup, and now that I'm back in this part of the world, I don't have to think about the complexity of this issue anymore, and I'm bound to have at least 3 meals of spicy soup for breakfast every week.
4, Beijing's doughnut bean juice
Bean juice: Bean juice is Beijing's unique folk snacks, has been passed down for thousands of years. It is made of mung beans as raw materials, dark color, sweet and sour taste, the first taste will often find it difficult to swallow, but once you taste a few more times, it is simple aroma let you can not stop, no wonder many far away from his hometown of old Beijing, it is unforgettable. When people drink bean juice, they often accompany it with fried food such as charcoal rings, doughnuts, thin crisps, pork ribs, or spicy pickles. The best flavor is found at Jinxin Soya Bean Juice Shop, located at the southeast corner of the Magwikou intersection outside Chongwenmen.
5, Shanghai's glutinous rice ball
In the eyes of the old Shanghai people, the so-called what salad, pizza is not a good breakfast, they have in mind the breakfast is a kind of patty cake rice dumplings for decades; my first time to eat this kind of breakfast, I feel that it is strange, first of all, a ball of glutinous rice rolled into a thin piece of cake, on top of the squash, pinch a stick of doughnut, rolled into a dumpling, so this is the old Shanghai people's eyes. This is the traditional breakfast of the old Shanghainese, which can be found in some stalls in Ningbo and Shanghai.
China's top ten famous breakfast
6, Ningbo's soup dumplings
Soup dumplings is one of Ningbo's famous snacks, but also one of China's representative snacks, a very long history. According to legend, soup dumplings originated in the Song Dynasty. At that time, the rise of eating a novelty food, that is, with a variety of fruit bait as a filling, the outside with glutinous rice flour rolled into a ball, cooked, eat up sweet and savory, interesting. Because this glutinous rice ball cooked in the pot and floating and sinking, so it was first called "floating Yuanzi", and later some areas of the "floating Yuanzi" renamed Lantern. Unlike northern people, Ningbo people in the morning have the traditional custom of sitting together with the family **** into the dumplings. Ningbo soup dumplings began in the Song and Yuan dynasties and have a history of more than 700 years. The practice is a bit like wrapping dumplings. Glutinous rice flour and water and form a ball (with dumplings and the same noodles), placed a few hours to let it "wake up" through. Then mix the ingredients for the filling in a large bowl and set aside (you don't need to cut it into small pieces like you do for the dumplings). Soup dumplings have more water content than the dumplings. The process of wrapping the dumplings is also similar to that of dumplings, but without the use of a rolling pin. Wet glutinous rice flour is extremely sticky, so you have to pull a small ball of wet flour with your hands and squeeze it into the shape of a disk. Use chopsticks (or thin bamboo slices) to pick a ball of filling on the glutinous rice sheet, and then use both hands to turn and close the mouth to make the dumplings. The surface of a well-made dumpling is smooth and shiny, and some have a pointed tip that resembles the shape of a peach. The skin of the dumplings contains enough water to make them sticky and not easy to keep, so it's best to make them now and eat them.
7, Shandong's pancakes
Da cake rolled onions is a well-known typical Shandong food, where the big cake actually refers to the pancake, rather than the real big cake. The difference between the big cake and pancakes in addition to different practices, mainly because of its ingredients are different, the former for the surface of the branded, the latter for the coarse grain made. In the big cake rolled onion fame, white flour is still a rare thing, coarse grain fried staple food.
Shandong people called "spread pancakes". The tools are also unique, and almost every family must have them. The first is a griddle, in fact, made of cast iron round iron plate, flat and smooth on top, there are three corners can be used as a support, but also in the griddle and the ground between the space left to add firewood to the fire. Then there is a rake, for a wooden board, the top vertical press on a handle, can be dragged by hand, that is, "stall". When the griddle is hot, you can spoon a spoonful of pancake batter onto the griddle and run the rake along the griddle. Because the griddle is hot, & pancake batter wherever it is quickly solidified layer, is called pancakes. What does not solidify is carried forward by the rake, and the process is repeated until the entire griddle is full. The length of the rake is exactly equal to the radius of the griddle, so the rake around the field for a week, the pancakes will become. For better pancake quality, before the top layer of pancake batter is fully solidified and fried, a wooden board (called a scraper) is used to scrape the top, which can make the top flat and even thickness. Because the pancake is so thin and cooks easily, this pass has to be very quick or it will burn. When it is ripe, you can uncover it.
8, Changsha's rice noodles
Changsha people's favorite breakfast is rice noodles. There are many rice noodle stores in Changsha! Walking through the streets, as long as there are people's place, there will be rice noodle store. The famous ones are Guilin People Rice Vermicelli Shop, Changde Beef Rice Vermicelli Shop, and Gan Changshun and Yang Yuxing's Rice Vermicelli. The unknown ones, well, there are countless. Each rice noodle store has its own characteristics and flavors, giving people a very different feeling. When it is served, you can only see a root of snow-white and translucent rice vermicelli intertwined with each other, topped with a special sauce, yellow bean curd, green scallion, deep red chili powder, brown slices of beef, and light red crunchy peanuts, and the marinade smells so good that you can't help but want to salivate. I can't wait to stir the rice noodles and start eating them regardless of whether they are hot or cold. Do you know how the lo mein is made? The chef first puts the rice noodles in a colander, then puts them in a strong boysenberry bone broth and cooks them for about 3 minutes. Then it is put into a large bowl with the special marinade, yellow bean curd, green onion, deep red chili powder, brown beef slices, and light red crunchy peanuts. A bowl of steaming hot vermicelli with marinade is ready.
9, Chongqing Hot and Sour Noodles
Hot and Sour Noodles spread a long time ago in the Sichuan folk, it is based on local handmade sweet potato flour, taste to highlight the hot and sour and the main name, and then after the continuous evolution and modulation and the official on the street, become a street a special snack. Authentic BAGO Chongqing hot and sour noodles, is BAGO in the original basis of hot and sour noodles, after careful improvement of the secret system, the main raw materials are still used in the Sichuan folk handmade sweet potato flour in the complementary chili pepper, vinegar and other more than 20 kinds of superior seasoning, without adding any flavor, coloring, the hot and sour noodles taste interpretation of the best, eat the people called to linger on.
10, hot noodles in Hanzhong
Hanzhong noodles store, there is no gorgeous face and eye-catching signboards, a lot of famous noodle store, and even no signboards. There is just a very small store and the iconic stack of steamers, according to my observation, the higher the steamer lei on the stove means that the store's business is better, this small store without a name, the steamer lei is almost one person high, business is too good to be true! The seasoning is also a learning experience, the main ingredient is freshly fried chili oil, there is also a small amount of vinegar, some salt, a small amount of cabbage, and side dishes (usually bean sprouts and shredded potatoes, these can be optional). All Hanzhong people have a "noodle complex". Business trip, study, working outside the home town, once the car, the eyes of the eye on the noodle stall, can not wait to rush up, casually put the baggage a put down, the first to eat a bowl or two. With the enjoyment of the mouth and tongue, all the troubles of going out and that strong feeling of homesickness will also disappear.
The Hanzhong noodles can be divided into two schools, the bold school and the euphemistic school. The positioning of the bold school is hot noodles, characterized by cutting to wide, chili pepper to be large, chili pepper seeds intact, all kinds of seasoning, seasoning water to be more, eat up a hearty, slightly sweating, a bit like the eight quit eating ginseng fruit. Its representatives have night market Zhang Mingfu, Zongyingba Lane Zhou family, Xinghan Road, another village of the Institute of Education, Stadium, an old family Jiang family, Qianjin East Road, the mouth of the Jiang family Hongwa. Euphemism of the noodle skin to cool, root as thin as silk, crystal clear, chili, seasoning fine work, with white, thin, light, tender, fine, soft, tough, fragrant and other characteristics of the food, the smell of the aroma, the aftertaste overflowing. Representatives of the East Gate Bridge, the old nine pan pan noodles, Zhonglou Huang family, forward road snack street Chenggu flavor Wang family, Zhongshan Street Deng family. Regardless of the genre, the noodles mixed with the color of the vegetables must pay attention to, bean sprouts, spinach, red radish, cucumber, etc., to red and green, yellow and white against each other, bright color, is pleasing to the eye.