Chongqing Xiao noodles: In Chongqing, there is nothing more popular than Xiao noodles. Generally, we eat in the morning and noon, and stir-fry in the afternoon. There are many toppings for small noodles, and beef, fat sausage and peas are the most popular ones.
Qishan noodles with minced meat: the soup is red and sour, the seasoning is colorful and the noodles are full of elasticity. As a big pasta province, Shaanxi has an advantage over other places in noodles.
Huimian Noodles, Henan: Huimian Noodles and Huimian Noodles, which have a long history, are made of high-quality and high-gluten flour, supplemented by broth and various side dishes, a kind of pasta similar to lasagna.
Lanzhou Beef Noodles: Many people often confuse Lanzhou Lamian Noodles with Lanzhou Beef Noodles, which are different. Lanzhou beef noodles pay attention to the clear color, the white radish, the red pepper, the green parsley and the yellow noodles. The beef noodles in other places are not authentic. I didn't know how delicious they are until I ate them in Lanzhou.
Daoxiao Noodles, Shanxi: Shanxi is also a big pasta province. Besides noodles, there are countless pasta dishes. According to legend, when Empress Dowager Cixi arrived in Shanxi, the governor of Shanxi actually made nearly 100 kinds of pasta and asked Galeries Lafayette to identify them. Under this pasta culture, it goes without saying that noodles taste more delicious with Shanxi vinegar.
Shaanxi oil-sprinkled noodles: Shaanxi noodles are usually made very wide, almost as wide as belts. Because the noodles are fresh, the more you chew, the sweeter the noodles will be. Oil-sprinkled noodles are a very common method of making pasta. After hand-made noodles are cooked in boiling water, they are fished in a bowl, and chopped green onion, pepper powder, salt and other ingredients are laid flat on the noodles together with a thick layer of Chili noodles. The hot vegetable oil is poured on the seasoning, and the hot oil immediately boils.
Dandan Noodles, Sichuan: Sichuan famous snack, the noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty.
Jucun Beef Noodles: Taiwan Province Jucun Beef Noodles, large pieces of braised beef, with a little sauerkraut, delicious and enjoyable, and very satisfied.
Noodles with scallion oil: This is the noodles in Xiaobian's hometown of Datian, Fujian. The food is very simple and the price is very cheap. The difference is that the noodles are accompanied by green vegetables. The onion oil is added, which is very, very fragrant. Every time I go back to my hometown, I have to have a good time. Because, this is the taste of hometown!
Regan Noodles, Wuhan: Regan Noodles is a characteristic Han snack in Wuhan. It is also known as the five famous noodles of China with Daoxiao Noodles in Shanxi, Yifumian in Guangdong and Guangxi, Dandan Noodles in Sichuan and Huimian Noodles in Zhengzhou. It is a characteristic premature snack in Wuhan. The noodles are slender, strong and delicious. Mixed with sesame oil, sesame paste, spiced pickles and other ingredients, it is more distinctive.
Xiangyang Beef Noodle: A bowl of Xiangfan Beef Noodle with full color and flavor is made by slowly boiling butter and various spices with sauce pepper and dried pepper to form red oil in noodle soup, pouring it on the alkaline noodles with mung bean sprouts as the base, and then matching it with minced meat made of tofu and kelp.
Mutton noodles: Old Beijing home-cooked dishes, especially those made by Hui people. Eating a bowl in cold weather is beautiful!