Japan is a country that likes to eat Lamian Noodles. Looking at the warm faces of these people, you will find that nothing is easier to be happy than eating a bowl of comfortable Lamian Noodles. Let's take a look at the Lamian Noodles stand in Tokyo. Lamian Noodles, which the Japanese are keen on, is in Tokyo, Japan, and Lamian Noodles is a simple mixture of soup and noodles. Now Lamian Noodles has aroused the enthusiasm of Japanese and foreigners. "Michuang House Invincible Home" is a very fashionable Lamian Noodles store located in Ikebukuro, Tokyo. The birthplace of Lamian Noodles is the Japanese Chinese restaurant. After the opening of Japanese trading ports, Zhonghua Street gradually formed in some places, and the Chinese restaurants on Zhonghua Street were the birthplace of Lamian Noodles in Japan. At first, most of the customers in Chinese restaurants were Japanese. Later, I went there to eat and got a certain understanding of Chinese noodles. At the same time, China people also went out of Chinatown to work in restaurants in other places, thus making Lamian Noodles step into Japanese society. After entering the Taisho era (19 12- 1926), ordinary Japanese began to really understand Chinese food. Radio stations and magazines began to produce special radio programs about China's cooking methods, and Chinese restaurants in Yokohama and Tokyo mushroomed. By the end of Taisho era, there were more than 1000 Chinese restaurants in Tokyo. In order to compete with the elegant and varied high-end Chinese restaurants, some restaurants focus on several kinds of home-cooked dishes, such as steamed dumplings, jiaozi and Lamian Noodles. The representative of this is the Chinese restaurant (Laixuan) located in Asakusa-ku, Tokyo. This China restaurant opened in 19 10, and China chefs working in Zhonghua Street in Yokohama showed their skills, which laid the foundation for the popularization of Japanese Chinese food. Soy sauce noodle stands on the Inoue noodle stand, and Japanese noodle has gradually formed its own style. At first, Lamian Noodles cooked soup with pork and chicken rack. Later, he gradually added dried pine fish and kelp, which Japanese people like, and began to use soy sauce to flavor. It is said that this is traditional (authentic Tokyo Lamian Noodles). However, the popularity of Lamian Noodles in Japan is not due to the spread of Chinese noodles in various parts of Japan, but to the fact that during the period before and after World War II, China people from various parts of Japan and Japanese people who learned from China made Lamian Noodles with local characteristics and different flavors, which further promoted the development of Lamian Noodles culture. Soy sauce Lamian Noodles is produced in 196 1 year. Some working-class people who only live in Hokkaido from Tokyo for a long time require noodle restaurants to put Lamian Noodles in miso soup, which is the origin of this taste. Before that, there were only two kinds of Lamian Noodles in Hokkaido: salty and soy sauce. In the early Meiji period, overseas Chinese from Guangdong Province brought salty Lamian Noodles to Hakodate in Hokkaido, and this taste is still dominant in the local area. Lamian Noodles, who pays attention to the flavor of miso, set off the upsurge of Lamian Noodles miso soup in Japan in the 1940s in Showa with the help of the strong east wind of instant noodles and the increasing number of chain stores (1965- 1974), which enjoyed a high reputation in Japan. Waxed noodles, Kyushu noodles with pig bone flavor, was born in 1937. The noodle shop owner who studied in Zhonghua Street in Yokohama opened a noodle shop in Hakata. Through the food stalls that locals like to use, Lamian Noodles with the flavor of pig bones soon spread all over Kyushu. In 1960s (1985- 1989), Lamian Noodles, a pig bone soup, was popular in Japan. Lamian Noodles stand of Inoue Soy Sauce is opposite Tsukiji Fish Market. In Tsukiji Fish Market, tourists usually buy sushi with big pockets. Japanese Lamian Noodles culture gradually formed. In addition, Japanese pasta with unique flavor (China cold noodles) was produced. 1937, a (Beijing restaurant) located in Sendai, northeastern Japan, developed a method of making (China cold noodles) in order to increase the sales of Lamian Noodles in summer. Today, this kind of pasta has become one of the most popular staple foods in summer in Japan. Put shredded cucumber, shredded egg, shredded ham and other noodles on the boiled cold noodles, add shredded red ginger with bright colors, and finally pour the sauce made of soy sauce, sesame oil and sweet vinegar. Japanese noodles mainly include Daoxiao Noodles, buckwheat noodles, Longxu Noodles and Lamian Noodles. In addition, there are representative and characteristic noodles all over Japan: Boto, a local dish in Yamanashi Prefecture, the ultimate noodle in Akita Prefecture, Zanqi noodle in Kagawa Prefecture and Okinawa noodle in Okinawa. Many people like to eat Lamian Noodles, and many people go all the way to eat only Lamian Noodles. This is a bowl of "brown" miso-Lamian Noodles from Xing Wu Lamian Noodles Store. Generally speaking, noodles refer to Daoxiao Noodles and buckwheat noodles. Many people eat Daoxiao Noodles in Kansai, where the author was born. But there are also many people who eat buckwheat noodles in Kanto. You can understand this phenomenon by looking at the words written on the signboard of the noodle restaurant. Kansai's noodle restaurant signs are "Daoxiao Noodles, buckwheat noodles", while Kanto's noodle restaurant signs are mostly "buckwheat noodles, Daoxiao Noodles". The origin of buckwheat noodles is mainly in Nagano Prefecture, Japan (a county near Kanto). Because of the different types of soy sauce used in Kansai and Kanto, the color concentration of noodle soup is definitely different. The soup in Kansai is light and transparent, and you can see the bottom of the bowl, while the soup in Kanto is thick and you can't see the bottom of the bowl. This does not mean that the noodle soup in Kanto is salty. Relatively speaking, the salt concentration of soy sauce (light soy sauce) used in Kansai area is relatively high. Because Kansai people are used to eating light-colored soup, they don't like thick soup in Kanto. Everyone likes to eat cold noodles in summer and hot noodles in winter. There are all kinds of ingredients. There is also noodle hot pot, which is delicious. Lamian Noodles Museum in Yokohama has many branches of famous Lamian Noodles shops. Soba noodles are usually the most popular all year round, and they are served with dipping juice in a small steamer. And of course, hot soba noodles. Japan has the habit of eating buckwheat noodles on New Year's Eve. After we finish eating buckwheat noodles, we have to drink the turbid soup after cooking buckwheat noodles. Because buckwheat in this white turbid soup contains vitamin B and rutin, it is very nutritious. Longxu Noodles noodles are noodles as thin as thread. Cold noodles are mainly popular in summer. Shake Longxu Noodles well and dip it in seasoning (onion, mountain mud, etc.). In hot summer, it is quite appropriate to eat cold noodles when your appetite drops.