Wuhan Hot Noodles
Hot Noodles is a Wuhan specialty snack, and Shanxi knife-shaved noodles, two Canton Yifu noodles, Sichuan Dan Dan noodles, Zhengzhou braised noodles and known as China's five famous noodles, is Wuhan's distinctive morning snack. 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, it is even more unique. Hot noodles are different from cold noodles, but also different from soup noodles, noodles cooked beforehand, over the cold and oil process, and then drizzled with sesame paste, sesame oil, balsamic vinegar, chili oil and other seasonings made of sauce, adding a variety of flavors, eat noodles smooth and sinewy, sauce flavorful and tasty, so that people's appetites increased.
Lanzhou Beef Noodles
Lanzhou Beef Noodles, also known as Lanzhou Beef Noodles in Clear Soup, is a flavorful snack in Lanzhou, Gansu Province. Legend has it that it originated in the Tang Dynasty, but it is impossible to verify due to its long history. There are historical records is Lanzhou beef noodles began in the Qing Dynasty during the Jiaqing period, the Department of Dongxiang Ma Liuqi from Henan Province, Huaiqing Province, Qinghua Chen Wei Jing learned to bring to Lanzhou, by descendants of Chen and sound, Ma Baozai and others to "a clear (soup), two white (radish), three red (chili), four green (cilantro and garlic mustard), five yellow (noodles yellow bright)" unified the standard of Lanzhou beef noodle. With the unique flavor of "clear soup mirror, fragrant meat, fine noodles" and "a clear white, three red, four green and five yellow", a clear (soup), two white (radish white), three red (chili oil red), four green (cilantro, garlic green), five yellow (noodles yellow and bright), it has won the praise of domestic and even worldwide customers. And by the Chinese Cuisine Association as one of the three major Chinese fast food, get the reputation of "China's first noodles".
Lanzhou's beef noodles have many varieties, from the thickness of the noodles up to the big wide (two fingers wide), two wide (a finger wide), leek leaves (leek leaf width), two fine (diameter of four millimeters or so), three fine (diameter of about three millimeters), fine (thickness of the pencil lead), hair fine (fine wire thickness) and so on a number of varieties, the portion up to the big, small bowl of points. Speaking of "a clear, two white, three green, four red, five yellow", clear is clear soup (stewed with beef bones out of the broth), white is white radish slices, green is cilantro, garlic shoots, red is chili oil, yellow is the noodles yellow bright.
Beijing Fried Noodles
Popular in Beijing and other places, it is made by mixing noodles with vegetable yards and fried sauce. Cucumber, toon, bean sprouts, green beans and soybeans are chopped or boiled and made into vegetable yards and set aside. Then make the fried sauce by frying the diced meat and green onion and ginger in oil, and then add the yellow sauce made from soybeans or sweet noodle sauce to fry it. After the noodles are cooked, fish them out, drain the water, pour the fried sauce over them, and mix them with the vegetables to make fried noodles (pot picks). There are also noodles fished out with cool water to wash, drain, and then add the fried sauce, vegetable code, called "over the cold noodles".