question 1: where is Sam sun noodle? Sam sun noodle is a kind of pasta. I ate it when I was traveling, and it tasted very good.

It's a local specialty in Jiangsu and Zhejiang. I haven't eaten anywhere else, because I haven't been there much.

Well-intentioned people are all hand-beaten. Oh, give me some! ! ! !

question 2: where is the three fresh noodles from? Jiangsu and Zhejiang are Yueqing, Zhejiang.

question 3: where is the fish with three fresh noodles from Shandong! In Shandong, it's called "noodle fish", but in Beijing, it's called "oil cake". In other places, it's called "noodle fish" or "oil cake" with different meanings. Food is like a person, but the name may be the same, but it may not be the same person. The biggest difference between noodle fish and fried dough sticks is that fried dough sticks are directly fried, while noodle fish is fermented. However, there is still a morphological difference between deep-fried dough sticks and noodle fish, and it is this morphological difference, the temperature and technique of frying are different, and the taste of the final product is naturally different.

Question 4: How to make Qingjiang Sanxian noodles? To tell you the truth, you can't make the smell in the shop. But I can tell you the process.

preparation: 1 small pieces of ginger, 1 eggs, 1 small yellow croaker, razor clam, white shrimp, dried eel, oyster, onion and small green vegetables.

1: make ginger eggs, wash ginger, peel and cut; Add Jiang Mo into the eggs, stir them again, put a little oil in the pot, fry the ginger eggs with low heat, and take them out for later use.

2: put oil in the pan, add proper amount of salt, heat it to 61%, add small yellow croaker, then dried eel, and add onion, ginger eggs and old wine when the frying color is a little yellow.

3: add water into the pasta. When the water boils, add razor clams and white shrimps. When the noodles are cooked (about 2 minutes), add proper amount of monosodium glutamate, and add oysters, green onion leaves and small vegetables.

question 5: why aren't some places selling huafeng three fresh noodles? Less food is sold in the north

Question 6: What are the specialties in Hubei? Mian yang Sanzheng is a traditional famous dish in Xiantao, namely, steamed pork with powder, steamed pearl yuanzi and steamed white pills. Mian yang Sanzheng has a history of at least 611 years. According to legend, Chen Youliang, a fisherman's son, rose up in mian yang at the end of the Yuan Dynasty and led an uprising. After the capture of mian yang County, Pan Shi, the wife of Chen Youliang, cooked the food herself. She was ingenious, and mixed the meat, fish and lotus root with rice flour, served with seasoning, put them in bowls and steamed them on strong fire. The steamed meat, fish and lotus root are delicious and harmonious, and the soldiers pay tribute to them. Since then, people have often used "three steaming" to entertain guests and celebrate the festival. [steamed wuchang fish] "steamed wuchang fish" is made of bream (that is, Megalobrama amblycephala) produced in liangzi lake, Echeng County, and steamed with various seasonings. The fish is delicious and delicate, and the soup is fresh and fragrant. Chairman Mao tasted this dish many times in Wuhan, and wrote a famous poem "Only drink Changsha water and eat Wuchang fish", which made "steamed wuchang fish" famous at home and abroad and became the main famous dish in Wuhan. The method is as follows: clean up the fish, spread bluegrass flower knives on both sides, blanch them with boiling water and put them in a fish pond, alternately place sliced mushrooms, cooked ham slices, sliced winter bamboo shoots, sprinkle with pork fat diced, green beans, scallions, ginger slices, refined salt, Shaoxing wine and clear soup, steam them in a drawer for about 11 minutes and take them out, then pick out scallions and ginger. [Braised Fish Back to Fish] "Braised Fish Back to Fish" is a famous dish with traditional flavor in Hubei, which is famous both inside and outside the province. Choose fish from Shishou, Yangtze River to Jinkou Town, Wuchang, clean it up, chop it into cubes, put it in an oil spoon, add Shao wine, scallion and ginger slices, add clear water to cook until it is 91% ripe, add soy sauce, refined salt and monosodium glutamate, then simmer until the soup is thick, and thicken it with starch. It is characterized by golden color, tender and smooth fish and delicious taste. [Steamed Pearl Ball] This dish is made of pork fat and lean meat, fish salted fish meat and diced water chestnuts, with salt, pepper, chopped green onion, Jiang Mo, Shao wine and stuffing, squeezed into small balls, rolled with soaked and filtered glutinous rice, and steamed in a drawer. The color is white, the rice grains are crystal clear as pearls, and the meatballs are soft, waxy and delicious. [Shao San He] "Shao San He" is a traditional famous dish in Huangpi County, Hubei Province, which has been popular among the people for nearly a hundred years. This dish is made of refined fish balls, meat cakes and meatballs, and mixed with ingredients such as magnolia slices, black fungus, soy sauce, monosodium glutamate and lard. Three kinds of dishes, bright color, different tastes, soft and tender. Fish balls are prepared by adding minced onion and ginger, monosodium glutamate, refined salt, egg white, starch and water to fish meat; The meat cake is made of diced pork, minced fish, saltwater, minced onion and ginger, refined salt, white sugar, monosodium glutamate, starch and homogenate, which are spread on tofu skin and steamed. Meatballs are diced pork with minced fish, diced water chestnuts, minced onion and ginger, pepper, refined salt, monosodium glutamate and rice, which are fried with sesame seeds. [Net Oil Babao Chicken Leg] This dish is a traditional famous dish in Shashi, Hubei Province, with a long history and a good reputation in Jingsha. Stir-fried diced chicken breast, diced pork, diced mushrooms, diced squid, diced winter bamboo shoots, and diced sausage with shrimps, dried shrimps, refined salt, soy sauce, monosodium glutamate, and minced onion and ginger into stuffing, added with eggs, starch and paste, wrapped on chicken thigh bones with lard net, and fried with sesame seeds. It is characterized by light yellow and oily color, resembling a chicken leg, loose and crisp outside, soft and tender inside, fresh and delicious. [Braised Wild Duck] This dish is one of the traditional famous dishes in Honghu, Hubei. The cooking method is fine, paying attention to fire power, and the meat is fat, tender and crisp, fresh and sweet. The method is as follows: selecting the mallard duck, unhairing and removing the viscera, head, tail, claws and spine, chopping into pieces, stir-frying with sesame oil, Shaoxing wine and saltwater, adding seasonings, stewing until the soup is thick, and then sprinkling chopped green onion and hula powder. [Steamed eight-treasure rice] "Steamed eight-treasure rice" is a traditional famous dish in Jingzhou, Hubei Province, with a history of nearly a hundred years. According to legend, this dish was created by Ma Dai, a royal chef in the Qing Dynasty, when he lived in Jingzhou. The method of making this dish is unique. The glutinous rice produced locally, lotus seeds, coix seed rice, candied wax gourd strips, longan meat, red dates and melon seeds are first steamed to make eight-treasure rice, then stewed with white sugar water and cooked lard, and then sprinkled with red cherries. The vegetable oil is soft and waxy, the nuts are sweet and fragrant, and it is an indispensable beet at the banquet in Jingsha area. [Fried Bacon with Artemisia selengensis] Artemisia selengensis is a kind of wild vegetable produced in Hubei, which has a special flavor. Stir-fried bacon with Artemisia selengensis not only tastes excellent, but also has a bright green color and is very beautiful. [Fish balls] Fish balls (balls) are traditional folk dishes in Hubei, and fish balls are indispensable on the dining table during the festive season. Fish balls are processed from pure fish meat without any flour and auxiliary materials. The master who cooks this dish must have strong wrist skills, relying on the strength of the wrist. Take a bite and the meat will be fresh, pure and plump ...... > >

question 7: what instant noodles on the market now have the same taste and taste as Huafeng Sanxian noodles eaten as a child? I don't think so. I only sell Huafeng Sanxian noodles. Now Huafeng also has other flavors. If other instant noodles are the same as Huafeng, consumers might as well buy Huafeng. In order to attract consumers, manufacturers must have different noodles.

question 8: what are the specialties in Hangzhou? West Lake vinegar fish, Longjing shrimp,

Please adopt if you are satisfied

Question 9: What are the specialties of Lin 'an? Special dishes: vinegar roast chicken, Xigou stick fish Dingsheng cake, scallion, stinky tofu and shortbread are all worth a try. Lin 'an is very close to Hangzhou, so I'll also introduce Hangzhou's special dishes. There are countless famous dishes in Hangzhou, the most famous ones are called Jiaoji, Dongpo pork, Song Saoyu soup, West Lake vinegar fish, Longjing shrimp, West Lake water shield soup, braised bamboo shoots in oil and so on. Dongpo meat is fat but not greasy, called chicken is tender and refreshing, and West Lake vinegar fish is delicious, so you must try it when you visit Hangzhou. The famous restaurants in Hangzhou include the "time-honored" Louwailou, Tianwaitian, Shanwaishan, etc. When you first arrive in Hangzhou, you may be fascinated by the "Louwailou". Indeed, in addition to occupying the beautiful scenery of the West Lake, the antique buildings here can be seen from the window, showing the sparkling West Lake, which is very old Hangzhou and has a more authentic taste. Besides, there are many places to taste delicious food in Hangzhou. Please refer to "restaurant recommendation". Restaurant recommendation 1. Outside the building of the three famous restaurants in West Lake Address: No.31, Gushan Road, Hangzhou (accessible by bus No.851, No.7 and No.81) Recommended reason: It has a traditional old shop for more than 151 years and is a restaurant that Chinese and foreign tourists must visit when traveling in Hangzhou. Specialties: Longjing Shrimp, West Lake Vinegar Fish, Dongpo Meat, and Beggar Chicken Tips: Be prepared to wait in line for dinner outside the building. Shanwaishan Address: No.8 Yuquan Road, Hangzhou Special Cuisine: Song Saoyu Soup, Mandarin orange mandarin fish, whole fish outside the mountain, and a full moon. Tianwaitian Address: No.2 Tianzhu Road, Hangzhou (You 1, You 2, You 4, K7, 517 and 538 can be reached) Business hours: AM7: 11-PM21: 31 Recommended reason: Located in Feilaifeng, Lingyin. Specialties: Shrimp in Longjing, Sweet-scented osmanthus fresh chestnut soup, colorful chicken wings, crab-covered sea cucumber and double-finch winter jasmine. 2. Other time-honored Tianxianglou Address: No.447, Yan 'an Road (take bus lane 151, 155 and K56 Road) Specialties: Dongpo pork, vinegar fish in West Lake, fried chicken with fresh chestnut, Shenxian duck with fire heel, fat and tender bad chicken, and so on. No.41, No.155 and No.8 can be reached.) Special dishes: fried eel noodles with shrimp, noodles with crab roe, No.1 scholar and noodles, and dried fish head. Business hours: AM7: 31-PM22: 11 Zhiweiguan Address: No.83 Renhe Road, Hangzhou (head office), No.71-73 Gaoyin Lane (branch) Special dishes: Zhiweiguan. West Lake vinegar fish, Longjing shrimp, called Huatong chicken, West Lake water shield, soup fish balls Tips: Eat snacks on the first floor, and order on the second floor. Don't expect too much from the concept of knowing taste, because the daily passenger flow is too big, and the dishes are inevitably rough. Address of Kuiyuan Pavilion: No.154 Jiefang Road, Hangzhou, near Zhongshan North Road (old shop) (151 Road, K56 Road and K315 Road can all be reached); No.348, Wenhui Road (Xindian) (between Zhongshan North Road and Hushu Road) Recommended reason: Kuiyuan Pavilion's noodles are not only colorful and delicious, but also have received many celebrities such as Cai Tingkai, Jiang Jingguo, Li Jishen, Chen Shutong, Mei Lanfang, Zhu Kezhen, Gai Jiaotian, Zhouhuan and Jin Yong in history. Special noodles: fried eel noodles with shrimp, yellow croaker noodles with shrimp, and Piarchuan Tips: The taste and price of new stores and old stores are the same, and they are cleaner and more elegant. 3. Red Mud Casserole in Hangzhou New Store Address: No.144 Nanshan Road, Hangzhou (No.31 Road, No.1 Road, No.4 Road, No.38 Road and No.12 Road can all be reached) Recommended reason: It is only one road away from the West Lake, and it is the best dining choice after visiting Liuyang Wenying and Leifeng Tower. Special dishes: old duck pot, diced eggplant in red mud, asparagus in soup, hand-torn chicken in red mud Zhang Shengji Address: Qingchun Road, No.33 Shuangling Road (11 Road, 18 Road, 29 Road and 32 Road can all be reached) Special dishes: dried bamboo shoots and old duck pot Xinkaiyuan Hotel Address: No.118 Jiefang Road, Shangcheng District Special dishes: Longjing Shrimp, Cat's Ear Yipin Pot, Fish balls with Clear Soup, Shrimp Fried Eel Back with Golden Sunshine Address: 5th Floor, Yongjin Plaza, No.135 Yan 'an Road, Shangcheng District Special dishes: pickles, old tofu and sunny shrimp. New Sanmao address: No.387 Jianguo Middle Road Special dishes: Sanmao fish round pot, Sanmao Chili fish, fairy fish head pot, N crucian carp 4. Local restaurant series Linji old chef address: No.517 Qingtai Street, Shangcheng District, No.158 Fengqi Road, Jianggan District, Wensan West Road, Xihu District Recommended reason: Lin 'an cuisine is cooked, and the boss personally drives to Lin 'an at 5 o'clock every morning to buy raw materials, so it is absolutely fresh and authentic. Special dishes: vinegar roast chicken, creek stick fish, peasant bean curd soup, marinated bamboo shoots, three kinds of pickled fish, home-brewed rice wine Tongshan village peasant fish flavor restaurant Address: No.119 Xinhua Road Recommended reason: it is authentic Tonglu ... > >