Noodles are traditional pasta in Shandong, and there are many special noodles in different parts of Shandong. Let's take a look at the noodles in Shandong and carry forward Shandong cuisine.

1. noodles with gravy in old Jinan

noodles with gravy in Shandong are all over the country, especially the most famous and authentic noodles with gravy in Shandong. With the spread of Shandong cuisine culture, noodles with gravy in Shandong spread all over the north. Eating noodles with gravy is more expensive in its soup. Originally, Jinan's soup has always been famous, but it is made of chicken, duck and elbow. The soup is clear and delicious, and it is top-notch. When marinating, pour the broth into the pot. When the broth is slightly boiled, add the boiled elbow slices, steamed egg cake slices, blanched bamboo shoots, fungus, needle lily, moss heart, etc., add clear soy sauce, wine and salt, and the marinade is light brown. After the pot is boiled, skim off the foam and slightly thicken it. Before taking out, order a few drops. At this time, the noodles are just fished out, poured with halogen seeds and served.

2. Jinan cold noodles

Cold noodles, also called "sesame noodle" in Jinan, are traditional pasta in Jinan. Every summer, the food market is operated regardless of the size, and every family has to eat sesame noodles from time to time, which is economical and cool to eat.

after the noodles are cooked, take them out and soak them in cold water (cold water can be changed twice more), and scoop them with cold boiled water for the last time and put them into a bowl, which should not be full; Then add salt water, vinegar, soy sauce, garlic paste, sesame sauce, Toona sinensis buds, shredded carrots, shredded cucumbers, etc., and mix well when eating. This kind of noodles is cool, and all tastes are optional. If you are spicy, you can add red oil juice, etc., which is all to your liking.

3. Weifang Chicken Duck Hele

Hele was originally buckwheat noodles Hele, which is said to have originated in Shanxi and evolved from the historical "river leakage". "River leakage" is a kind of noodles made of buckwheat noodles on a river leakage bed with dense holes, which is a daily food for farmers. Weifang people improved this by replacing buckwheat flour with wheat, and adding chicken and duck meat, "silly meat" and marinated seeds with small seasoning, and named it "Hele" with its homonym. Because the marinated seeds are mainly chicken and duck, it was named "Chicken and Duck Hele".

Weifang Chicken, Duck and Hele is a kind of noodles with high quality. Its preparation method is: press the flour and starch into the soup cooked by old frog and duck with a Hele bed, take it out after cooking, and then add the original soup, chicken and duck meat, silly meat, sweet garlic, salted Toona sinensis, salted leek, Chili oil and so on. It is characterized by its flexibility and strength, fragrant meat, mellow soup and unique flavor.

4. Weifang-style golden noodle

Golden noodle is a traditional famous food in Anqiu, Weifang. It started in Jingzhi and has a long history. It is the twin sister of Sanban cake, which can be called the best food in Jingzhi. It is a common food for wine merchants. Golden silk looks yellow and thin, just like golden silk, soft and hard, fragrant and delicious, and all eaters praise it.

Golden noodles are made of refined flour and eggs. Beat the eggs into a pot and mix well, then add fine flour and appropriate amount of fine salt to make it hard, knead it well, roll it into a transparent thin skin, and cut it into filaments with a skilled knife. After the noodles are cooked and fished out, put them into the chicken soup, and add proper amount of vinegar, sesame oil, shrimp, pepper noodles, Toona sinensis powder, coriander or tender leek.

5. Fushan Lamian Noodles

Fushan Lamian Noodles, also known as Fushan Noodles, has a history of 2-3 years. It is famous in the world for its smoothness, delicacy, variety and strong craftsmanship. Fushan Lamian Noodles's dough is divided into round strips and flat strips. Round strips include mung bean strips, even strips, thin even strips, a nest of silk, dragon beard strips, etc. There are more than 2 kinds of flat strips, such as belt strips, lamp turf, flat strips, leek flats and a nest of shredded leek flats. There are dozens of kinds of marinade, such as big marinade, warm marinade, fried sauce, shredded pork, shrimp, three fresh, seafood, clear soup, dry mix, stewed spoon, etc., and the strips and marinade also have certain matching specifications. The first container used is a sand pottery bowl soaked in sesame oil, so it is called one of the four major noodles in China.

6. Penglai noodle

Penglai noodle is a traditional dish in Penglai with a long history. Noodles are artificially drawn (hand-pulled noodles, commonly known as "dropped noodles" locally), thin and tough, marinated in red snapper (commonly known as Cargill fish), with appropriate amount of mung bean starch, soy sauce, fungus, sesame oil, star anise, pepper and other condiments, each bowl has a unique seafood flavor.

during the Republic of China, Penglai noodles made by Yifutang, a descendant, were famous far and wide (commonly known as "Yifutang noodles"). Yifutang's ancestral home is Qixia. At the age of 13, he studied cooking, worked as a porter in Lamian Noodles by himself, co-founded a restaurant with small noodles, and started his own "Yiji" restaurant in 1945. The noodles made by him are extremely exquisite in materials and workmanship, so the supply is not large. Only 1 bowls are sold every morning, which is famous for its exquisite workmanship and delicious taste. It is often a pity that foreign merchants can't eat noodles in Futang.

7. Taishan Tofu Noodle

Tofu Noodle is suitable for all ages, and it is a vegetarian noodle for buddhist nun and Doumu Palace in Taishan. Taishan tofu noodles are yellow, green and white in color, fresh and refreshing. Noodles, tofu, eggs, moss, fungus, bamboo shoots, water bamboo, Shaoxing wine, soy sauce, refined salt, etc.

noodles are cut by hand. Boil the cauldron, then cook the noodles in the cauldron, take them out and put them into 5 bowls. Secondly, put peanut oil in the frying spoon, heat it to 7%, add the diced tofu, fry it until it is golden yellow, and take out the oil control; Wash the moss and cut into sections; Wash and tear auricularia auricula; Slice the bamboo shoots and slice the water bamboo. Except tofu, put it in boiling water and take it out. Finally, put bean sprout soup in the pot, add diced tofu, preserved vegetables, fungus, bamboo shoots, water bamboo, Shaoxing wine, soy sauce and refined salt, and sprinkle the beaten eggs into the soup after boiling to make it into broken egg slices.

8. Huanghua beef noodles in Taierzhuang

The main raw materials of Huanghua beef noodles are daylily, beef, beef bones and noodles. Select the best baked daylily, soak it in cold water for six or seven hours, wash it by hand and smooth it into handles, and cut it into inches with a knife for later use. Select the local adult cattle lean meat, soak it until the water is clear, cut it into diced meat with a fine knife, fry it in an oil pan, add seasoning and stew it thoroughly. Wash and break the big bones of cattle, put them in a cold water pot and simmer for 15 hours to make a milk-like broth. Fine-cut yellow flowers and fine-fried beef, together with more than ten kinds of precious Chinese herbal medicines with the functions of warming the stomach, warming the middle warmer, regulating qi and inducing resuscitation, and seasoning, are poured into the beef bone soup, and the soup, meat, vegetables and materials are continuously stewed until they are completely blended, thus forming yellow flower beef soup which is oily but not greasy, heavy in taste and fragrant.

northerners love beef but don't produce yellow flowers, while southerners love yellow flowers but don't like beef. It is the origin of the Grand Canal, which gives the opportunity for the integration of food customs in Jiangnan and Jiangbei. In the early 199s, master Song of Taierzhuang, Zaozhuang, Shandong, thought hard, and finally named it "Huanghua Beef Noodle" according to its raw material characteristics. On the basis of maintaining the tradition, the production technology and seasoning preparation were thoroughly sorted out and studied, and finally a unique Huanghua Beef Noodle was formed.

9. Tengzhou Meat Handmade Noodles

The meat of Tengzhou Meat Handmade Noodles is made of pork belly in an iron pot. Nowadays, there are not only big meat, but also tofu rolls with soy sauce and kelp rolls with soy sauce, as well as stewed eggs with soy sauce, all of which depend on the preferences of customers who eat noodles and are free to choose. It feels a bit like Jining's meat.

In Tengzhou, noodles and side dishes are free. Every day, the shopkeeper puts the pickled mustard seeds, which are green and fragrant, in a large porcelain basin with a pile of small plates on the side, which can be used by people who eat noodles as they eat. In addition, you have to prepare a garlic mortar, some garlic cloves and peppers.

Tengzhou's big-meat handmade noodles are thick and fat, wide and hard, and have a strong flavor, which is not only suitable for all ages, but also for the rich and the poor. All diners, after sitting down, first stir up trembling, scalding and Bai Jingjing noodles with mustard seeds and garlic paste, put down their bellies, and then scoop out two bowls of noodle soup below the pot and gulp it down (this noodle soup is free to drink, and the boss will never stop it). A piece of meat, a bowl of noodles, and three or two bowls of soup will make you breathe, making you feel better than a fairy in Shu Tai.

1. Rizhao Taoluo Mutton Noodles

Taoluo Mutton Noodles, which has a long-standing reputation, is one of the traditional pasta in Rizhao. At the end of the Qing Dynasty, Taoluo merchants gathered and the trade was prosperous. Gao and Huang set up restaurants and created a famous "mutton noodle".

Taoluo mutton noodles have a unique local flavor. Flour is ground into standard "Seventh Five-Year Plan" noodles by artificial stone mill. Every 1 kilograms of flour, .5 kilograms of alkaline powder, .5 kilograms of salt and 3 kilograms of water are added, and they are evenly stirred and kneaded by hand. The more times, the whiter the complexion and the greater the elasticity. Then, roll the skin by hand with a rolling pin until the wheat skin is as thin as paper and transparent and shiny, and then cut it into quadrangles with a knife. Sheep used in Gao and Huang restaurants are mostly excellent varieties of Wulianshan, Qiaozishan and Lishan.

has everyone eaten? Have a taste of what you haven't eaten ~