Hello, this varies from person to person. Personally, I prefer Daoxiao Noodles. In fact, they all have their own characteristics, but their tastes are different, so they have achieved each other. Lanzhou beef noodles pay attention to five characteristics: clear soup, white radish, three red chili pepper oil red, four green parsley green and wuhuang noodles Huang Liang. Noodles can be divided into wide, wide, thin, thin, capillary, leek leaves, and bridge wheat. The biggest secret of Lanzhou beef noodles is soup. Since Ma Baozi made the first bowl of beef noodles at the beginning of this century, the formula of this soup has been passed down from generation to generation. The so-called clear soup is not boiled water mixed with salt, but dozens of seasonings and beef soup. Maybe you don't believe it, but there is no big fragrance!

Daoxiao Noodles is angular, thick on the sides and thin in the middle, and chewy enough. When eating Daoxiao Noodles, you can choose ketchup, sweet and spicy sauce, salad sauce and Chili sauce. When Daoxiao Noodles, Shanxi is almost cooked, it is suggested to add a proper amount of chopped green onion or coriander, which can make Daoxiao Noodles, Shanxi look more appetizing. Daoxiao Noodles is one of the characteristics of pasta; The hometown of Daoxiao Noodles in China is in Datong. The main characteristics of Daoxiao Noodles are soft but not sticky, thin edges and thick inside, smooth entrance, and the more you chew, the more fragrant it is; There are also various eating methods, such as dry mixing, frying, and various toppings, including three fresh marinades, tomato and beef marinades, shredded pork marinades with preserved vegetables and so on.