I'm from the north. I grew up eating snack noodles, steamed bread and porridge. So I have deep feelings for pasta. When I first went to college, I went to dinner with my roommates and watched everyone queue up to buy rice, so I followed. As a result, I have to buy a Chinese hamburger every time I finish eating, because after eating rice, I feel like I haven't eaten, and I have to have some pasta to feel full.

As an authentic northerner, I still can't get used to a diet without pasta. I have been in Zhuhai for 3 years, and I have been looking for authentic and delicious noodle restaurants. Now I finally found something, at least when I want to eat noodles, I know where to eat.

Although China is divided into the north and the south, it is divided into eating noodles and rice, but this is only the difference of home-cooked staple food, and it does not affect the dietary preference of rice noodles in the whole country. I remember a gourmet saying: Look at a chef and eat his fried shredded potatoes; To experience the delicious taste of a place, you should try the local pasta. Although many places don't focus on pasta, they have their own unique eating methods, which are closely related to local tastes, customs and food culture.

I specially read Teacher Dong Keping's "Oral Hunger" to see the detailed explanation of eating noodles by gourmets. Different pasta in each region has its historical origin. But up to now, the characteristics of pasta are still preserved: Zhajiang Noodles in Beijing, Yangchun noodles in Shanghai, Regan Noodles in Wuhan, Dandan Noodles in Chengdu, Daoxiao Noodles in Shanxi, Youpo pulled noodles in Shaanxi, Lamian Noodles beef in Lanzhou, and pulled noodles in Xinjiang. There are also many places to eat noodles in Zhuhai, and there are many kinds of pasta. If you want to ask me where to eat noodles in Zhuhai for three years, I will strongly recommend the following three, which are not comprehensive, and I will continue to explore.

When it comes to Zhuhai pasta, it's Zhusheng Noodle, the seventh uncle who has both local characteristics and endless praise.

Zhuhai has already opened four stores: the earliest Wan Chai Sha Store, and the newly added Huafa Shangdu Store, Jilian Market Store and Lizhiwan Store. I won't write down the specific address and telephone number, and Baidu has them all, so you don't need to make an appointment. It's not that it's not hot, but it belongs to fast food, and the rate of changing tables is very high. It may take a while for the meal to have a place to sit.

this is the menu of the seventh uncle, because his noodle soup is well cooked, so you don't have to worry about whether it is a brand or not, and it tastes very good. The price is very close to the people, if you go to eat a bowl of signature bamboo noodles, 6 yuan will get it.

I'd like to recommend Wonton Noodles with fresh shrimp and boiled lettuce.

Wonton Noodles with fresh shrimp:

I often eat it myself. Because his bamboo noodles and wonton with fresh shrimp are excellent, I'll just order Wonton Noodles.

First of all, I want to popularize Zhusheng noodles. Zhusheng noodles are traditional pasta in Guangdong Province, which is made by pressing bamboo poles. Therefore, the original name should be Zhugan noodles, and Cantonese people dislike the word "pole", so they changed it to "Zhusheng noodles". Friends who have seen China on the Tip of the Tongue should know this kind of face. This kind of noodles pressed with bamboo poles is very tough, crisp and elastic, and every bite tastes a faint and fresh fragrance. This is because the bamboo noodles and noodles use duck eggs instead of eggs. According to China's exquisite use of the tip of the tongue, the soup head of Zhusheng noodles is made of pig bones, earth fish and shrimps for more than 3 times. Therefore, people who go to eat bamboo noodles for the first time can't help but have a bite of soup first, because it smells delicious.

Boiled lettuce:

Usually, there are several lettuce leaves in each bowl of noodles, but every time I go, I still can't help but order another boiled lettuce. This is the best boiled lettuce I have ever eaten in Zhuhai.

there are two reasons why the lettuce in this family is delicious: first, the lettuce itself is selected from the tender leaves, so that the lettuce itself tastes crisp and sweet, and the fresh vegetables taste strong. Secondly, the oyster sauce mixed with lettuce feels like something else with seafood juice, which is delicious but not greasy.

I originally wanted to recommend a China Lanzhou Beef Lamian Noodles named Dongfang Palace, but later this restaurant closed and disappeared, and I don't know where it moved. Now I have found another authentic beef noodle restaurant that is more delicious than this beef noodle restaurant, that is, Lanxiaohua Beef Noodle.

address: near the Jilian market in Jida, opposite No.4 Middle School.

The first impression of Lan Xiaohua is: clean, artistic and fresh. As soon as I entered the store, there was the smell of the noodle restaurant, and my appetite increased in an instant.

Lan Xiaohua doesn't have many dishes, but because his soup and Chili are well used, it won't be too bad to order according to his own preferences and tastes.

I ordered the signature beef bowl, a marinated egg and a dish of shredded potatoes. Niudawan is actually the name of local authentic beef noodles, like the nickname of beef noodles. The beef in the signature beef bowl is standard beef slices, and the basic model is beef pieces. Braised eggs and shredded potatoes with cold sauce are not as amazing as his beef noodles, so they are not recommended.

It is said that judging whether a bowl of beef Lamian Noodles is authentic or not, just from the hue, it is clear, white, red and green: clear soup, white tender radish, red pepper and green coriander and garlic seedlings.

here comes the noodles. A large bowl of beef is also full and there are many pieces of beef, so we can have another piece of beef until the end. I took a sip of soup first, which was very fresh. The bone soup was strong but the noodle soup was very clear. So although I didn't finish this bowl of noodles, I drank all the soup. I sat at the table opposite the kitchen. The kitchen was glass-open, so I saw Master Lamian Noodles repeatedly stretching, folding and pulling a whole piece of noodles, and the dough was just like a part of his fingers, letting him command it until it was pulled into fine noodles without a trace of fracture. I couldn't help tasting Lamian Noodles quickly. It was very precise and chewy, but the noodle quality was not elastic, which was very different from bamboo noodles.

It is particularly worth mentioning that this bowl of noodles is white and green. The radish in this family was really amazing when I took the first bite, so I couldn't help taking a photo as a souvenir. This radish is cooked just right, so the juice absorption and taste of the radish itself are excellent. The entrance of radish is very soft, but it won't melt instantly. The soup that is properly blended, coupled with the fresh fragrance of radish itself, is praised in capital!

I don't know if his parsley and garlic sprouts are locally purchased, because they are very delicious. A particularly wonderful way to eat it is to scoop up some parsley and garlic sprouts when drinking every mouthful of soup, which makes the soup more delicious because of the taste enhancement of garlic sprouts and coriander.

the last thing you must say is Chili, Chili, Chili! This is really important. Pepper has the power of sublimation in northern pasta. Lan Xiaohua also specially made a trip with a bowl of noodles, which was quite interesting to read. I specially read the introduction of pepper, and sure enough, it was said that it was Chili oil made of Gangu pepper by air. Gangu pepper is very famous, known as the "hometown of peppers". The peppers here are rich in red and bright color, thick and oily meat, and rich in spicy flavor. So after eating his noodles and tasting his peppers, I must come to eat his cold noodles, which is the reason for the peppers. The cold noodles spilled by this pepper must be good.

After living in the Bay Garden for so long, I found a very delicious noodle restaurant so close to myself! In the resort, I knew about this restaurant very early, but I was deceived by its name and thought it was a place to eat seafood and Cantonese food, so I ignored it.

Address: Zhuhai Resort (next to the Starlight Conference Center)

Temporarily recommended dishes: biangbiang noodles, cold rice noodles, and rolled noodles (I recommend these first because I haven't eaten them all)

As soon as I entered the hotel, I saw Li Shifu's photos and introductions at the main entrance

Li Shifu made noodles for more than 3 years, known as the "King of Northwest Noodles", a native of Shaanxi, who was proficient. I heard that many municipal leaders have eaten his noodles and gave high praise; I also heard that many people in Zhuhai drove thousands of miles in luxury cars to eat a bowl of noodles he cooked.

I came here to taste biangbiang noodles. I just want to say: I want to eat this noodle 1 times again!

a bowl of biangbiang noodles, 25 yuan, three noodles, is enough. When the waiter brought the noodles, the aroma of the whole noodles came face to face, and the color and fragrance were very attractive. The method of biangbiang noodles makes the layering of its noodles and ingredients very clear. Generally, biangbiang noodles are cooked, bean sprouts and vegetables are added, and after being fished out, the seeds of SAO, Chili powder, chopped green onion and garlic are added to the bowl. Finally, the oil is heated and slightly cooled and poured on the Chili noodles.

it's not difficult to do it, but biangbiang's face-to-face quality, mastery of cooking and the ingredients themselves are very demanding. This bowl of biangbiang noodles made by Li Shifu is really amazing! The dough is strong and chewy, and it is difficult to make such quality without enough time and proper handling techniques. I heard that the ingredients of this bowl of noodles were carefully prepared by him with more than a dozen condiments, so after uniform stirring, every bite of biangbiang noodles was enjoyed, and the dry pepper, the oily smell of the hot pot, the moderate salty seasoning and the strong noodles were mixed in the mouth, which was simply enjoyable.

apart from the famous biangbiang noodles, another thing that makes me very happy is that I finally found delicious cold rice noodles in Zhuhai! I ordered a cold rice noodle and a Qishan handmade noodle, both of which tasted very Shaanxi. Cold rice noodles are soft, smooth, moderate in hardness, very chewy in gluten, and just right in sour, salty and spicy taste. The Qishan handmade noodles are different. The noodles are hard and elastic, which is very refreshing. The two ingredients are the same in taste, just depending on the softness and taste of the dough that you prefer. I am satisfied that I can eat such authentic cold rice noodles in other places.

There are also many people who recommend Zhuhai Fisherman's noodles with minced meat, Daoxiao Noodles and oil cakes. It's just that I haven't had time to taste it all yet. However, I have recognized this restaurant, and I strongly recommend it! So I'm going to write a special article about Zhuhai fisherman's pasta after going there a few more times to show my love.

There are many places to eat noodles in Zhuhai, but the places where you can eat delicious pasta are really limited. As a person with special feelings opposite, I will continue my journey of finding noodles.

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Your liking and rewarding will be my motivation to continue my gourmet journey, and I look forward to meeting you through delicious food and words in the world.