Xinjiang mixed noodles: commonly known as "mixed noodles", it is named because of its unique preparation method and mixed with vegetables. Noodles are tough and chewy.

Chongqing Xiao noodles: In Chongqing, there is nothing more popular than Xiao noodles. Generally, we eat in the morning, noon and stir-fry in the afternoon. There are many toppings for small noodles, and beef, fat sausage and peas are the most popular ones.

Qishan noodles with minced meat: the soup is red and sour, the seasoning is colorful, and the noodles are full of elasticity. Shaanxi, as a big pasta province, has an advantage over other places in noodles.

Huimian Noodles, Henan: Huimian Noodles and Huimian Noodles, with a long history, are made of high-quality and high-gluten flour, supplemented by broth and various side dishes, which are similar to lasagna.

Lanzhou beef noodles: Many people often confuse Lanzhou Lamian Noodles with Lanzhou beef noodles, which are different. Lanzhou beef noodles pay attention to the clear color, the white radish, the red pepper, the green parsley and the yellow noodles. The beef noodles in other places are not authentic. I didn't know how delicious they are until I ate them in Lanzhou.

Daoxiao Noodles, Shanxi: Shanxi is also a big pasta province. Besides noodles, there are countless kinds of pasta. It is said that when Empress Dowager Cixi arrived in Shanxi, the governor of Shanxi actually asked Lafayette to identify nearly 111 kinds of pasta. Under this pasta culture, it goes without saying that noodles taste more delicious with Shanxi vinegar.

Shaanxi oil-sprinkled noodles: Shaanxi noodles are usually made very wide, almost as wide as belts. Because the noodles are fresh, the more they are chewed, the sweeter they will be. Oil-sprinkled noodles are a very common method of making pasta. After hand-made noodles are cooked in boiling water, they are fished in a bowl, and chopped green onion, pepper powder, salt and other ingredients are laid flat on the noodles together with a thick layer of Chili noodles, and the hot vegetable oil is poured on the seasoning.

Dandan Noodles, Sichuan: Sichuan famous snack, with thin noodles, crisp and fragrant gravy, salty and slightly spicy, fragrant and very tasty.

beef noodles in the village of Taiwan Province: beef noodles in the village of the village of the village of the village of the village, large pieces of braised beef, with a little sauerkraut, are delicious and enjoyable, and the food is very satisfying.

Noodles with scallion oil: This is the noodles in Xiaobian's hometown of Datian, Fujian. The food is very simple and the price is very cheap. The difference is that the noodles are accompanied by green vegetables. The onion oil is very, very fragrant. Every time I go back to my hometown, I have to have a good time. Because, this is the taste of hometown!

Regan Noodles, Wuhan: Regan Noodles is a characteristic Han snack in Wuhan. It is also known as the five famous noodles of China with Daoxiao Noodles, Yifumian, Dandan Noodles and Huimian Noodles, and it is a characteristic premature snack in Wuhan. The noodles are slender, strong and delicious. Mixed with sesame oil, sesame paste, spiced pickles and other ingredients, it is more distinctive.

Xiangyang beef noodles: a bowl of Xiangfan beef noodles with delicious color and flavor is made by slowly boiling butter, spices, sauce pepper and dried pepper into red oil in noodle soup, pouring it on alkaline noodles with mung bean sprouts as the base, and adding minced meat made of tofu and kelp.

mutton noodles: old Beijing home-cooked dishes, especially those made by Hui people. It's delicious to eat a bowl in cold weather!