The practices of major mutton noodle restaurants are different. Most of the noodles in the shop are pulled by hand, not made by machine. Here is an example that I often eat. The dry fried noodles I eat are made of red pepper, green pepper, pumpkin, mutton slices and other ingredients and handmade noodles. When frying, you can see that the chef specially put a spoonful of thick soup, which is estimated to be a secret recipe prepared in advance. So the same thing is fried at home and fried in a restaurant.
This kind of dry fried noodles tastes mellow and silky, and the extra-thick soup wraps the noodles and slips into your mouth. Every time you chew it, it has a faint spicy taste, as well as the fresh fragrance of thick soup attached to the noodles. The more you eat, the more you love it. You can't help but want to eat quickly to make your taste buds feel the best. So sometimes noodles have been swallowed without careful chewing, which is not good for your digestion. however
In short, there are 100 mutton noodle restaurants in Lanzhou, and there are 100 kinds of dry-fried, so you need to savor them carefully and find one that belongs to your favorite.
Xiang Bin fried noodles in Miaotanzi, Chengguan District, as well as various kinds of Loi Siu, spiced healthy meat, noodles and fried noodles. Authentic taste, many years old. I don't know if I don't eat, but I will definitely come again after eating.
It's all packaging. We get the goods from wholesalers. The market is basically factory assembly line goods. This advantage is that everyone's entrance snacks bid farewell to the problem of poor hygiene. There are few ethnic roasted seeds and nuts from Xiaoxihu, the king of Wuquan soybean, in small workshops, almost all of which are impacted by market trends. Therefore, the large-scale local roasted seeds and nuts with characteristics are the seeds of Lin Zheng, which was invested by the boss of Taiwan Province provincial capital in his early years. That's all.
Generally speaking, dry fried noodles are fried noodles. Personally, I prefer dry fried noodles.
Fried noodles. Because there is not much soup, the flavor of minced meat, broth and seasoning is almost absorbed by noodles during frying. Therefore, fried noodles are more delicious than Huimian Noodles, and they are full of color, flavor and taste!
Lanzhou beef Lamian Noodles, also known as Lanzhou broth beef noodles, is one of the "China noodles" and the local snacks in Lanzhou, Gansu. With its unique flavors of "clear soup mirror, fragrant carrion, fine noodles" and "one clear and two white, three red and four green Huang Wu", one clear (clear soup), two white (radish white), three red (Chili oil red), four green (coriander, garlic sprout green) and Huang Wu (noodle Huang Liang), it has won favorable comments from customers at home and abroad. And was rated as one of the three Chinese fast food by China Cuisine Association, and won the reputation of "the first side of China". Everyone has different tastes. No matter noodle soup or dry fried noodles, it is inseparable from the bowl of soul soup in Lanzhou.
In the past, Ma Ye and Kong Ren fried noodles were among the best in Lanzhou, but they were not inherited. ...