Noodles were originally a staple food in the north, but now they have become one of the daily favorite delicacies all over the country. There are more than 1,200 types of noodles across the country. Let’s introduce the special noodles of each province to you, and travel there.

Don’t miss the local specialty noodles in different flavors, too.

1. Tibetan noodles Tibetan noodles are a unique type of noodles in Tibet. Even the soup is made from yak meat bones.

The main material is alkaline water kneaded noodles, and highland barley noodles can also be used.

Tibetan noodles are cooked in thicker alkaline water. After cooking, put it into a bowl, add an appropriate amount of bone broth, cooked vegetable oil, diced beef (mutton) meat, and pickled radish, mix well and eat.

Tibetan noodles are light in texture, rich in flavor, and simple to make, making them suitable for people of all ages.

The main ingredients are noodles, alkaline water, bone broth, rapeseed, and diced beef.

Other Tibetan noodles, namely beef noodles, chicken noodles, vegetarian noodles, tomato egg noodles, ramen noodles, etc., are relatively common.

2. Xinjiang La Tiaozi, also called Xinjiang Noodles La Tiaozi, can be said to be a big signature in the Xinjiang pasta industry! A plate of La Tiaozi has meat, vegetables and noodles. It is rich in nutrients and you will not get tired of eating it often.

Add a little vinegar and a few cloves of raw garlic, and you'll have a delicious meal of noodles that will leave your belly full and your mouth full! It's made directly by hand without rolling or pressing, and a variety of vegetables, beef and mutton are added. Watch this

All will be drooling.

Large plates of chicken skin noodles, Xinjiang fried noodles, fish roe, naren, bean noodles, etc. are all famous specialty noodles from all over Xinjiang.

3. Qinghai Nail Noodles, also called Ga Noodles, is one of the favorite noodles of Qinghai people. It is also very convenient to make. Knead the dough first, then let it rest for about 20 minutes, cut it into short strips, and press the short strips with both hands.

Open it, stretch it, hold the noodles in one hand, and pull the noodles into cubes with the other hand and put them into the pot.

The noodles are about the same size as your thumbnail and can be added with clear soup or stir-fried with vegetables.

The main ingredients are flour, green oil (rapeseed oil), mutton, coriander, fresh ginger, garlic sprouts, green onion, white radish, pepper powder, mutton soup, spicy oil, soy sauce, and vinegar.

Qinghai noodles have a long history, dating back 4,000 years.

There are also different famous products such as dry noodles, homemade noodles, firecracker noodles, sheep intestine noodles, inch-inch noodles, flag flower noodles, rag shirts, bench legs, bird's tongue, etc.

4. Gansu Lanzhou Beef Ramen is one of the most famous noodles in Gansu.

Although it is available all over the country, if you don’t go to Lanzhou to eat Lanzhou Beef Ramen, you may not really know what is authentic.

Lanzhou ramen generally uses high-gluten flour. The ramen produced not only has high nutritional value, but also has a long shelf life and a smooth texture.

Lanzhou's beef noodles pay attention to Yiqing (clear soup), Erbai (white radish), Sanhong (spicy oil), Silu (cilantro), and Wuhuang (noodles are slightly yellow).

In addition to Lanzhou Ramen, there are also famous noodles such as Tianshui Noodles, Zhangye Rubbed Fish Noodles, Hui Firecracker Noodles, and Wuwei Santaiche.

5. Ningxia Artemisia Noodles Artemisia noodles are very common in Ningxia and are also a local specialty. It has a history of more than 360 years and is also very traditional.

After eight steps of mixing, kneading, dough-making, rolling, drying, folding, cutting, and placing the noodles, you will know that the whole process is very particular! The main ingredients of Artemisia noodle are flour, Artemisia noodle, refined salt, sesame oil, etc.

, mixed with local wild plant mugwort seed powder, and rolled into thin noodles about one meter in diameter through several processes. When cooking the noodles, fold them in a folding fan style, cut them into thin pieces like vermicelli, put them in a pot of boiling water, cook, and take them out.

Finally, mix the soup prepared with various vegetables into the noodle bowl and serve.

The taste is smooth and chewy.

Ingredients include mutton, beans, tofu, tomatoes, parsley, mushrooms, peppers, leeks, etc.

Lamb chop noodles, boiled noodles, fried noodles, mutton noodles, chicken blood noodles, cold noodles, etc. are also popular and delicious noodles in Ningxia.

6. Not many people can write the word Shaanxi biangbiang noodles.

The Eight Oddities of Shaanxi: "Noodles are as wide as trouser belts." This is the kind of noodles they are referring to, so they are also called trouser belt noodles.

It is a traditional Han-flavored noodle dish from the Guanzhong area of ??Shaanxi Province. Legend has it that it is named after the sound of biang and biang during the making process.

This noodle is made from Guanzhong wheat flour and hand-pulled into wider noodles. Add soy sauce, vinegar, monosodium glutamate, pepper and other condiments to the noodle soup, scoop in the noodles, and drizzle with hot vegetable oil before eating.

The noodles are flaky, with spinach, carrots, eggs, and peppers. The color is bright, the noodles are soft, and the noodle soup is elegant and fragrant, with a tongue-twisting aftertaste.

Shaanxi is also a big noodle province. For example, Qishan Saozi Noodles, Donkey Hoof Noodles, Huxian Soft Noodles, Lantian __ Noodles, Baoji Gluten Free Noodles, Yangling Dipping Noodles, Youpo Noodles, and Wugong Flag Flower Noodles are all well-known noodles from all over the country.

7. Sichuan Dandan Noodles? Dandan noodles are a famous traditional snack in Chengdu and Zigong cities in Sichuan Province.

Dandan noodles are said to have gotten their name from the fact that porters and vendors carried their burdens on the streets to sell noodles.

The noodles are soft and smooth. The main seasonings include red pepper oil, minced pork, Sichuan winter vegetables, bean sprouts, pepper noodles, red soy sauce, minced garlic, pea tips and chopped green onion. The taste is oily, spicy and palatable, fresh but not greasy.

Spicy but not dry.

There are two types of dandan noodles, one with soup and one without soup.

The ones with soup can be called Chengdu Dan-Dan Noodles with meat sauce; the ones without soup can be called Zhengdong Dan-Dan Noodles without the meat sauce.