First, Lanzhou beef noodles. Pay attention to a clear, white, red and green Huang Wu, paying equal attention to form and taste. The so-called shape refers to the shape of noodles, including wide, thin, thin and rolled leaves. As for the taste, it's all in the soup made of beef bones. It can be said that Lanzhou beef noodles are the best in the country, and the shadow of Lanzhou beef noodles can be seen in any small place.

Second, the face of Shaanxi. There are Qishan minced meat noodles, fried dough sticks noodles, belt noodles and biangbiang noodles, which are often encountered in other places, so I collectively call them Shaanxi noodles. In fact, these noodles are only available in the northwest, so it is hard to say that the local food is more authentic and delicious.

Third, Regan Noodles in Wuhan. I don't eat much breakfast which is unique to Wuhan people. I think it is very important to use sesame sauce, sesame oil, balsamic vinegar, Chili oil, spiced kimchi and other seasonings.

Fourth, Wonton Noodles, Guangdong. I have never figured out the difference between wonton and jiaozi. Anyway, the wonton with noodles has become Wonton Noodles and Guangdong, which Guangdong people like very much. There is a famous shop on Huifu Road, which has a good reputation, but I don't think it's anything special.

5. Daoxiao Noodles, Shanxi. I prefer to eat, the mouth is thick, and sometimes the master will perform fencing and fly the noodles into the pot like snowflakes, which makes people see things in a blur. In addition, there are many famous noodles, such as firecrackers noodles in Wuwei, noodles in Xinjiang, noodles in Beijing, mutton in Huimian Noodles in Henan, noodles in Yangchun in Shanghai, noodles in Yifu in Shandong, noodles in Dandan Noodles in Sichuan, noodles in Chongqing, noodles in Bazhen in Fujian, noodles in Taishi in Guizhou, noodles in bumps in Sanyuan and noodles in Hancheng. If you are lucky enough to have been to these places, you might as well try them all. Well, after eating so many kinds of Chinese noodles, even if some of them are not to your taste, it is enough to show off in an ostentatious manner in front of everyone.

I am from Zhangye, Gansu. Let me tell you what I know.

First, when it comes to Lanzhou beef noodles, we don't call it Lanzhou Lamian Noodles, that's what mainlanders call it. Not to mention the characteristics of beef noodles, not to mention world-famous, he is also famous all over the country. Of course, Lanzhou Beef Noodles Association is not as calculated as Shantou Association. As long as it meets the requirements, Lanzhou beef noodle trademark is free to use, and Gansu people are more conscientious!

Second, it belongs to this bowl of Zhang Ye's noodles. Zhang Ye's noodles pay attention to "thin, bright and refined", that is, noodles should be thin, bright and delicious. In traditional noodles, mixed noodles are hand-rolled, finely cut and shaped like leek leaves, and boiled in boiling water. Chicken soup is the best soup, so is beef ribs soup. After adding pepper and ginger powder to adjust the taste, add appropriate amount of water starch to make the soup reach a certain color and concentration. Goutang has bright and transparent appearance and attractive color. Finally, add tofu slices. The authentic manic noodle soup uses chicken soup. Fish noodles, soup with sliced meat, chopped green onion, coriander and dried bean curd. Go to work in the morning and have a bowl of mala Tang. Do you think it looks good?

Third, give this bowl of beef rice.

Beef rice is the most famous gourmet breakfast in Zhangye, Gansu. The beef at the entrance is tender and refreshing, and the dough is extremely smooth and delicious.

The beef in the beef rice is all fresh beef, and the meat of the newly slaughtered cattle is cut into small pieces. Use flour and water to make dough, and then knead the dough into a piece as thick as copper coins. Cut the dough into small squares with a knife, hold it and aim it well, and cut it into a shape similar to rice grains. Boil these cubes in a pot, then take them out and soak them in cold water for a while.

Boil the soup with chicken or beef bones, add some seasonings such as pepper and ginger powder, and then add a proper amount of water starch to make the soup have a certain viscosity. Put the rice in a bowl, and pour the prepared beef slices, tofu slices, vermicelli and some soup and marinade on the rice. The freshly baked rice is steaming, and the noodle soup is clearly divided and crystal clear, just like real rice grains. Coupled with the spicy taste of some coarse peppers, it is very attractive, with a sweaty nose and an indescribable taste.

Get up in the morning, take a spoon and ask the boss for more pieces of beef. Well, it's delicious when you think about it. This is breakfast this morning!

Fourth, Zhang Ye rubbed caviar.

It's just that rubbing caviar is more troublesome and needs to be made by hand. Fish roe is even in size and shape, with sharp ends, which is more energetic and chewy than noodles. Noodles can be fried, eaten dry and made into noodle soup.

Fifth, dial roe. This is common in Zhangye, especially in Shandan County. Beef with a plate of caviar and saute spicy chicken with caviar are more delicious than meat. Of course, the production process still needs to work hard, otherwise the noodles are different in size and will hurt.

Sixth, cut the roe. The difference between cutting caviar and pulling caviar is that it takes a pair of scissors to cut caviar.

Seventh, Niu Wazi rice. Niuwazi rice is a famous snack in Zhangye Shandan. On the winter solstice, you must have a bowl. In Shandan, there is also a winter solstice activity. The scene is very spectacular. 10,000 people eat cow-wazi rice together, and it's free. Only in the past two years, due to the epidemic, the activities have been suspended. Niuwazi rice is not beef, but pasta. It takes a little skill to do it!

See the characteristic face above, which looks like a conch.

1, Lamian Noodles, Lanzhou. 2. Slag river noodles in Beijing, 3. Daoxiao Noodles in Shanxi, 4. Shaozi noodles in Shaanxi, 5. Huimian Noodles noodles in Henan, 6. Regan Noodles in Wuhan, 7. Pot cover noodles in Zhenjiang, 8. Wonton Noodles in Guangdong, 9. Small noodles in Chongqing, 10. Plain noodles in Suzhou.

Maybe it's a little off topic. I'm not talking about the famous pasta in China, but I personally think it's really delicious. So I strongly recommend it to you!

Fuyang Grata, everyone thought it was great after eating it, especially the favorite of Fuyang people. Look at the photos.

The following are the characteristics of granola: cheap and delicious, you can choose the amount of sauce according to your personal taste, plus three petals of raw garlic to eat, garlic, noodles and sauce, three colors brilliant! Have a bite of egg soup after eating. Egg soup is made of hot graba noodle soup, which is delicious and can quench thirst and clear heat. Noodles can also be added with side dishes such as coriander and bean sprouts.

It's a pity that people in northern Anhui basically know it, but it's a pity that it's almost unknown outside Anhui. I recommend it to readers. Try it if you have a chance (choose a relatively hygienic restaurant). I'm sure you will like it. Please remember: grate, grate, grate!

Lanzhou beef noodles. Pay attention to a clear, white, red and green Huang Wu, paying equal attention to form and taste. The so-called shape refers to the shape of noodles, including wide, thin, thin and rolled leaves. As for the taste, it's all in the soup made of beef bones. It can be said that Lanzhou beef noodles are the best in the country, and the shadow of Lanzhou beef noodles can be seen in any small place.

The second is biangbiang noodles and oil-sprinkled noodles in Shaanxi. In fact, these noodles are only available in the northwest, so it is hard to say that the local food is more authentic and delicious.

Third, Regan Noodles in Wuhan. I don't eat much breakfast which is unique to Wuhan people. I think it is very important to use sesame sauce, sesame oil, balsamic vinegar, Chili oil, spiced kimchi and other seasonings.

Fourth, Wonton Noodles, Guangdong. I have never figured out the difference between wonton and jiaozi. Anyway, the wonton with noodles has become Wonton Noodles and Guangdong, which Guangdong people like very much. There is a famous shop on Huifu Road, which has a good reputation, but I don't think it's anything special.

5. Daoxiao Noodles, Shanxi. I prefer to eat, the mouth is thick, and sometimes the master will perform fencing and cut the noodles into a pot like snowflakes, which makes people see things in a blur.

Sixth, Xinjiang noodles and noodles are delicious! I brushed a lot of videos and added two copies and three copies of noodles. I think I am a foodie, too. I can't add so many noodles by myself!

In addition, there are firecrackers noodles, noodles with noodles in Beijing, mutton noodles in Huimian Noodles, Henan, Yangchun noodles in Shanghai, Shaw noodles in Shandong, Dandan Noodles noodles in Sichuan, Chongqing noodles, Bazhen noodles in Fujian, Taishi noodles in Guizhou, pimple noodles in Sanyuan, and big knife noodles in Hancheng, all of which are very famous. If you are lucky enough to travel to these places, you might as well have a try. There must be one or more Chinese noodles that you can't refuse!

Lamian Noodles in Lanzhou, except in Lanzhou, everything else tastes terrible. Especially out of Gansu Province, almost all other Lamian Noodles in Lanzhou are opened by Qinghai people, so Lamian Noodles in Lanzhou should be called Lamian Noodles in Qinghai except Gansu, and Lamian Noodles in Lanzhou, which tastes authentic, is thousands of miles away! Lanzhou Lamian Noodles was really spoiled by Qinghai people.

Yangzhou Baoying's pan-water long fish (Monopterus albus) noodles are also a must. Wild Monopterus albus is boneless and fried for later use, and then cooked with fish bones until milky white. After boiling water is cooked, add fish soup and blanch it. Add a little leek, put it in a bowl and sprinkle some pepper. Then put the shredded eel into the cooked fish soup for stewing. Separate them in small bowls. With pickles, delicious, not too delicious! The local reputation is good: Pan-water Hu's parents' fish noodles (broadcast by CCTV), Baoying Baitian Police Station North Xileduo Store, Baoying Huacheng Road Store, Baoying xiaoguanzhuang Laogu Noodle Restaurant and its west side store, etc.

The Wuyang Zhaofu Meat Noodle Restaurant in Dalian is simply a childhood memory. Noodles are cooked with steel wire noodles, slightly chewy, and soup is thick bone soup. Take a bite of meat, which has five layers, fat but not greasy, thin but not firewood, small rapeseed and chopped green onion. If you like spicy food, put more spicy food. White vinegar tastes better than aged vinegar.

It should be Shaanxi oil sprinkled noodles. Mom can eat two bowls every time she cooks this.

First, Muslims in Xinjiang don't put onions and tomatoes in oily meat noodles. Second, Xinjiang Hui mutton slices! Third, the real Dandan Noodles in Sichuan, fourth, the Lanzhou beef noodles made by Master Lanzhou without recipes, fifth, the real old Beijingers, Zhajiang noodles, sixth, steamed noodles with black bean sauce in Henan, seventh, noodles in Yangchun in Liangjiang, eighth, Chongqing noodles, ninth, minced meat noodles in Shaanxi, tenth, Daoxiao Noodles in Shanxi, eleventh, Na Ren noodles in Kazak in Xinjiang, twelfth, Regan Noodles in Hubei! Others are extension products, not counting! !