1. Beijing Zhajiang Noodles Zhajiang Noodles is a traditional pasta with distinctive features in Beijing. Especially in summer, a bowl of Zhajiang Noodles with various dishes is nutritious and delicious. The key to Zhajiang Noodles lies in this fried sauce, and the materials and production are very particular. Be sure to use Liubiju's dry yellow sauce and Tianyuan's sweet noodle sauce to simmer slowly, and choose fat and thin pork belly as the meat. The menu is very rich, including cucumber, radish, soybean, bean sprouts, shredded Chinese cabbage and so on. Of course, the menu code is not limited to these, and it can be matched according to your own preferences or materials at hand. When eating Zhajiang Noodles, garlic is also indispensable, which can play the role of sterilization and disinfection. Regarding eating noodles, there is a word in the old Beijing dialect-"pot picking", which means that noodles are cooked and directly fished into a bowl to eat. In contrast, it is "over water", which means that noodles are eaten after they are boiled in cold water. Usually, in hot summer, everyone likes to eat noodles that have crossed the water. Let's talk about the practice of Zhajiang Noodles in old Beijing.

Second, Daoxiao Noodles, Shanxi Shanxi is the hometown of pasta, with a long history of many kinds of pasta, which has been documented for more than 2,111 years. Among them, Daoxiao Noodles is the most famous. It originated in Taiyuan, Shanxi Province in the 2nd century. It is soft, smooth and easy to digest. It is really the "king of pasta". According to "The Story of Famous Food in Jin Dynasty", "Daoxiao Noodles originated from Shanxi, and it is a kind of boiled pasta popular among the people, and it is the best among pasta. In Shanxi, whether in cities or villages, especially in Pingyao, Jiexiu, Fenyang, Xiaoyi and other places in Jinzhong, housewives, girls and many' women and men' in cities will make them. The reason why Daoxiao Noodles was "cut with a knife" is precisely because of the story of "knife". According to legend, in 1222 AD, Muqali, a general of the Yuan Dynasty, led tens of thousands of cavalry to capture Taiyuan, and unarmed people used kitchen knives as weapons to resist the looting of Yuan soldiers. After the establishment of the Yuan Dynasty, in order to prevent the "Han people" from rebelling and uprising, the Yuan Dynasty implemented a harsh policy of "limiting knives" in Taiyuan, which not only confiscated all the metal utensils of every household, but also stipulated that every ten households should have a kitchen knife, which was used in turn to cut vegetables and cook, and then returned to the Tatars for safekeeping. One day at noon, Wang Laohan's wife made up the dough and asked Wang Laohan to get the knife. Unexpectedly, the knife had been taken away by others first, and there were still many people waiting in line, so Wang Laohan had to go home and wait. When leaving the Tatar's gate, his foot was touched by a thin piece of iron that was about to fall off the threshold, and he picked it up and put it in his arms. When I got home, the water in the pot was boiling, and I couldn't eat noodles without a knife. When the family was at a loss, Wang Laohan suddenly remembered the iron sheet in his arms and took it out and said, Cut it with this iron sheet! When the old woman saw it, the iron sheet was thin and soft. How could she cut noodles? Wang Laohan said angrily: Cut at will. The word "chop" reminded my wife that she put the dough on a wooden board and held it with her left hand. With her right hand, she picked up the iron piece and stood at the edge of the boiling water pot to "chop" the noodles. The thin noodles flew into the pot and kept rolling, and soon cooked. She fished out a bowl and poured it with marinade for Wang Laohan to eat first. Wang Laohan said while eating, "Very good, very good. You don't have to wait in line to get a knife anymore, just use this iron piece to cut it." In this way, the method of "cutting" noodles spread from one hand to ten and from ten to one hundred. In the Ming Dynasty, this kind of "cut noodles", also known as "palm-holding noodles", was not only made at home, but also spread to shops and stalls, and it has evolved into a unique Daoxiao Noodles law-making technique. Its flavor is soft and hard, soft and tough, and it can not only be marinated, but also hot-fried or even cold-mixed, with unique flavor. However, bittern is the best, and a little Shanxi mature vinegar is even better. Later, flying to Daoxiao Noodles gradually became a performing art. For example, flying to Daoxiao Noodles in Taiyuan Quanjin Club, which participated in the World Expo, has three unique skills: fast, cutting out more than 211 pieces per minute, which is dazzling; Accurate, put a jade plate 1.5 meters away, and cut the face and root it in; Strange, the performer's head dough hands dance and cut, but also have their feet on the unicycle to perform, breathtaking and spectacular.

third, Shandong yifu noodles Shandong yifu noodles is a famous noodle in China, which is popular in the central plains and its production is quite elegant. Yi Fu Mian, referred to as "Yi Mian" for short, is a kind of fried egg noodles, which is one of the famous pasta in China. Egg noodles are cooked first and then fried, and can be stored. When hungry, they can be eaten when boiled in water. The noodles are golden in color and smooth, and the soup is thick and delicious. Different ingredients can be added to make Yi Fu Mian with different flavors, which is praised as the earliest instant noodles in the world, instant noodles and instant noodles. When making, one catty of refined flour and four fresh eggs are selected to make egg slurry. After kneading, they are rolled into thin slices, soaked into powder and made into noodles, boiled with clear water, taken up and dried, and then put into an oil pan to fry until golden brown, that is, crispy and firm egg noodles. Because of its low water content, it can be stored for a long time without deterioration, and it is very convenient to take it at any time. According to legend, Yi Bingshou, the sage of Ninghua, celebrated his mother's birthday when he was the magistrate of Yangzhou, and ordered the chef to create a fried egg noodle, which was highly praised by the guests. Later, it was often used to entertain guests, hence the name. Later generations are also referred to as "Yimian". It has been more than 311 years since its birth, and its popularity has spread all over the world. Friends in many countries regard it as the representative of Chinese noodles.

fourth, Dandan Noodles, Dandan Noodles, Sichuan is the unique flavor of Sichuan. Dandan Noodles is a kind of pasta sold by a vendor named Chen Baobao in Zigong, which was founded in 1841. It was originally named after peddling along the street with a burden. It has always been a combination of meat and vegetables, including noodles and "wonton". The standard noodle shoulder is made of hardwood, and one end of the shoulder is a "console" and a "storage room", where noodles, wonton skin, meat stuffing, vegetables and various seasonings are placed; At the other end is a "kitchen cover" and a small bellows, which can cook noodles on the spot. Red oil, pepper, salty soy sauce, bean sprouts, chopped green onion, monosodium glutamate, vinegar, etc. are used as rice blending, and minced meat is very delicious. Its ingredients include red soy sauce, lard, sesame oil, sesame sauce, garlic paste, chopped green onion, red oil pepper, pepper noodles, vinegar, malt and monosodium glutamate. Dandan Noodles is a famous snack with a long history, which is very popular among the people and has a local flavor. As early as 1841 in Zigong, Sichuan, there was a hawker named Chen Baobao, who would carry a pair of burdens on his shoulders every evening and peddle a snack used by ordinary people in the streets. Its burden is noodles, spices, bowls and chopsticks at one end, and a stove at the other end. There is a copper pot on it. The pot is divided into two compartments, one for cooking noodles and the other for stewing chicken soup or hoof soup. As long as the noodles and seasonal vegetables are cooked in boiling water, add seasonings and pour thick soup, you can make a bowl of noodles into yellowish, delicious and spicy noodles. Once this delicious and cheap snack was introduced, it was deeply loved by the people. Because this snack is made and sold by a pair of shoulders, people named it Dandan Noodles.

Regan Noodles, Regan Noodles, Hubei Province is one of the traditional snacks in Wuhan, Hubei Province. Noodles need to be boiled, supercooled and oiled, and then topped with sauce made of sesame sauce, sesame oil, balsamic vinegar, Chili oil and other seasonings. When eaten, the noodles are smooth and chewy, and the sauce is fragrant and delicious, which greatly increases people's appetite. Xiwen, who was invited to cook in the Beauty Kitchen in Regan Noodles, Hubei Province, likes singing and cooking is also her strong point. Today, she added minced meat, dried radish and bean paste to the dishes to enhance the spicy and crisp taste of Regan Noodles. In the early 1931s, there was a food vendor named Li Bao in Changdi Street, Hankou, who lived by selling bean jelly and noodle soup around Guandi Temple. One day, the weather was extremely hot, and many leftover noodles were not sold out. He was afraid that the noodles would turn sour and deteriorate, so he cooked and drained the leftover noodles and dried them on the chopping board. Accidentally, I knocked over the oil pot on the case and spilled sesame oil on the noodles. When Li Bao saw this, he had no choice but to mix the noodles with oil and air them again. The next morning, Li Bao scalded the cooked noodles mixed with oil in boiling water, scooped them up and drained them into a bowl, and then added seasonings for selling bean jelly to make them steaming and fragrant. People rushed to buy and ate with relish. When someone asked him what noodles he was selling, he blurted out that it was "Regan Noodles". Since then, he has monopolized this kind of noodles, not only people compete to taste it, but also many people learn from him. A few years later, a man named Cai opened a noodle restaurant in Regan Noodles at the intersection of Zhongshan Avenue and Man Chun, which was called "Cai Lin Ji" and became a famous store in Wuhan to manage Regan Noodles. Later, it was moved to Zhongshan Avenue opposite Hankou Water Tower and renamed Wuhan Regan Noodles.