Noodles were first made and invented in China, and they are deeply loved by people all over the country and the world. The making method of noodles is very simple, but the making methods are different, so the taste is different. Here is a detailed list of noodles.
Pasta is one of the staple foods in China, and it is eaten in different places. But noodles are the most common. As a foodie, I gave a name to the special noodles all over the country, carefully screened ten kinds, and summarized the reasons for recommendation. The arrangement is as follows: 1. Lanzhou Beef Lamian Noodles
Lanzhou Beef Noodle, also known as Lanzhou Clear Soup Beef Noodle, is one of the "Top Ten Noodles in China" and a flavor snack in Lanzhou, Gansu Province. Now Lanzhou Lamian Noodles has gone abroad, and almost all parts of the world have the shadow of Lanzhou Lamian Noodles, which is well received by foreigners, showing its great influence.
Historical origin:
According to legend, Lanzhou beef noodles originated in the Tang Dynasty. At present, there are historical records that Lanzhou beef noodles began in Jiaqing period of Qing Dynasty, and its founder was Chen Weijing. After inheritance and improvement, the standard of Lanzhou beef noodles was unified with "one clear (soup), two white (radish), three red (chili pepper), four green (coriander and garlic seedlings) and wuhuang (noodle Huang Liang)".
Recommended reason:
Lanzhou Lamian Noodles is the thinnest and longest noodle among all noodles in China, and it is also the thinnest and longest noodle in the world. It has long been rated as one of the three Chinese fast foods by China Cuisine Association, and has the reputation of "the first noodle in China". 2. Daoxiao Noodles, Shanxi
Daoxiao Noodles is a daily favorite pasta of Shanxi people, and it is famous at home and abroad because of its unique flavor. Daoxiao Noodles got its name because it was all cut with a knife. The leaves cut with a knife are thick in the middle and thin in the edge; The entrance is slippery with internal tendons, soft but not sticky, and the more you chew, the more fragrant it is. Daoxiao Noodles also has a variety of seasonings, such as tomato sauce, meat fried sauce, mutton soup, golden mushroom and egg marinated, which are very popular among pasta lovers.
Among the Daoxiao Noodles in Shanxi, the most famous one is Datong Daoxiao Noodles, which can be described as "pasta Wang Zhongwang".
Historical origin:
Daoxiao Noodles originated in Taiyuan, Shanxi Province in the 2nd century. It is soft, smooth and easy to digest. By the Kangxi period of Qing Dynasty, a branch of Daoxiao Noodles had developed into a highly cultural official private kitchen and became an intangible cultural relic.
Recommended reason:
Daoxiao Noodles, together with Zhajiang Noodles in Beijing, Yifumian in Shandong, Regan Noodles in Wuhan and Dandan Noodles in Sichuan, enjoys a high reputation. 3. Zhajiang Noodles, Beijing
Zhajiang Noodles is the favorite of old Beijingers in summer. The fried dried yellow sauce, with 8 dishes, is mixed in the watered noodles, which is really delicious.
Historical origin:
Zhajiang Noodles, an old Beijing, is a traditional Chinese pasta, which is made of dishes and noodles with fried sauce and is popular in Beijing, Hebei, Tianjin and other places. Legend has it that when Eight-Nation Alliance entered Beijing and the Western Empress Dowager escaped from Xi 'an, she preferred to eat Zhajiang Noodles. Later, Li Lianying, the general manager, took Zhajiang Noodles to Beijing and entered the palace to be Zhajiang Noodles. Later, the court spread it to the people, and Zhajiang Noodles took root and blossomed in Beijing.
Recommended reason:
In Beijing, Zhajiang Noodles is a magical existence, not to say how expensive it is, nor how exquisite it looks. It just makes you want to lick the bowl after eating noodles. Now Zhajiang Noodles has become the representative of Beijing local food culture. 4. Huimian Noodles, Henan
Henan cuisine has a long history, and Huimian Noodles is one of the three major snacks in Henan. Authentic Huimian Noodles in Henan Province is a traditional flavor snack in Henan Province. It is served with meat and bone soup, followed by some vegetables. The soup, noodles, meat and vegetables are both fragrant. Huimian Noodles can be divided into mutton Huimian Noodles, beef Huimian Noodles, three fresh Huimian Noodles, five fresh Huimian Noodles and so on according to different ingredients. Huimian Noodles is a kind of pasta similar to lasagna, which takes high-quality high-gluten flour as raw material, supplemented by broth and various side dishes. The soup has good gluten and high nutrition.
Historical origin:
There are cultural allusions about Huimian Noodles, Henan Province, such as the theory of Tang Taizong's fall, the theory of Henan's Peking official cooks' creation, and the theory of Shanxi Hui people's traditional pasta improvement. However, the reality is very skinny. Some scholars pointed out that since the establishment of the first Huimian Noodles Pavilion in Zhengzhou, the provincial capital, in 1956, Huimian Noodles has been officially seen as a single variety and a single brand, and it has only been nearly 61 years now.
Recommended reason:
Huimian Noodles, Henan Province, one of the "Top Ten Noodles in China", is a traditional snack with meat, vegetarian food, soup and rice. It is famous in the Central Plains and spread all over the country for its delicious taste and economic benefits. 5. Regan Noodles in Wuhan
Regan Noodles in Wuhan is as famous as Dandan Noodles in Sichuan and Huimian Noodles in Zhengzhou, and it is a distinctive snack in Wuhan. Noodles have slender roots, strong muscles, yellow and oily color and delicious taste. Mixed with sesame oil, sesame paste, spiced pickles and other ingredients, it is more distinctive. Regan Noodles is different from cold noodles and noodle soup.
Noodles are cooked in advance, supercooled and oiled, and then sprinkled with sauces made of sesame sauce, sesame oil, balsamic vinegar and Chili oil, which adds a variety of flavors. When eaten, noodles are smooth and chewy, and the sauce is fragrant and delicious, which greatly increases people's appetite.
Historical origin:
Regan Noodles originated from Cai Mingwei, who sold noodle soup in Changdi Street, Hankou in the early 1931s, and was later improved. At that time, it was called "noodles with sesame sauce", and it was not officially called "Regan Noodles" until the industrial and commercial registration in 1951.
Recommended reason:
When it comes to Wuhan, many people naturally associate it with all kinds of delicious food, such as Zhou Heiya, Wuchang fish, bean skin and noodle nests ..... If you really want to choose which one can represent Wuhan's delicious food, I'm afraid it's Wuhan Regan Noodles. Regan Noodles was listed as the top ten noodles in China at the first noodle culture festival in China. Although the ranking is controversial, everyone who has eaten it can't deny that Regan Noodles is delicious. 6. Dandan Noodles, Sichuan
Dandan Noodles is a famous traditional local food in Chengdu and Zigong, Sichuan Province. It is said that it originated from porters carrying loads and selling noodles in the street, hence its name. This dish is widely circulated in Sichuan and is often used as a feast snack.
Dandan Noodles is mainly made by rolling flour into noodles, then cooking them, and then scooping up fried minced meat. After making it, the noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. Nowadays, Dandan Noodles has spread all over the country. Although it is done in a slightly different way, it has become a home-cooked gourmet snack.
Historical origin:
According to legend, at the end of the Qing Dynasty in Zigong, Sichuan Province, there was a vendor named Chen Baobao who carried the burden to sell noodles. He goes out early and comes back late every day, while walking around the streets, knocking on the bangzi in his hand and shouting and selling. At that time, people called the noodles he sold "Dandan Noodles".
Recommended reason:
Dandan Noodles is a well-known snack with special flavor, which is very popular among Sichuan people, and it can be called the best of Sichuan-style pasta. In 2113, Dandan Noodles was named one of the top ten famous noodles in China. 7. Shaanxi noodles with minced meat
Noodles with minced meat are traditional pasta and famous Xifu snacks in northwest China, and Qishan noodles with minced meat in Baoji are the most authentic. It is popular in Guanzhong Plain of Shaanxi and Longdong of Gansu. It contains side dishes such as tofu, eggs, etc., and the method is simple.
SAO Zi means diced meat. For Shaanxi people, the color matching of noodles with minced meat is particularly important. Yellow egg skin, black fungus, red carrots, green garlic sprouts, white tofu, etc. are both beautiful and delicious.
historical origin:
noodles with minced meat developed and changed on the basis of "longevity noodles" in Tang dynasty. Nowadays, noodles with minced meat are a light meal to entertain guests in Qishan and Guanzhong areas. When a new wife goes to the door, a child's birthday and an old man's birthday, they are usually served with noodles with minced meat.
Recommended reason:
In the list of "Top Ten Noodles in China" held by China catering industry, Shaanxi Province, which has hundreds of ways to eat noodles, was not included in the list of "Top Ten Noodles". This result made many netizens "stunned", and I mainly recommended noodles with minced meat in Dali Xiaobian, although there are more than one kind of delicious noodles in Shaanxi. 8. Anhui beef noodles
Beef noodles have a long history. They originated from Han snacks in Anhui Province and Xinye, Henan Province. They are not only economical but also delicious. The main ingredients are beef, butter, noodles and a variety of ingredients. It is famous for its refreshing, chewy, spicy and fragrant.
beef noodles have the characteristics of soft and smooth dough, smooth and refreshing taste, rotten and soft beef, red spicy oil, green vegetables, harmonious soup taste, fragrant smell and attractive appetite. It is accepted and loved by the public with one clear, two white, three red, four green, five fragrant and six spicy flavors, and it is gradually popular all over the country.
Historical origin:
There are three legends about the origin of beef noodles, one saying is "Qing soldiers cut cakes", another saying is "big board knife sliced noodles" and the third saying is "Zhang Fei smashed noodles". Among them, Anhui Taihe is authentic, which first began in Guangxu period of Qing Dynasty. The board was originally from local snacks, and its popularity was not too high. However, with the reform and opening up, local people went out to work and took it out of the province, which gradually became popular all over the country. It can be seen from the development of Anhui beef noodles that any snack can only take root and flourish if it is constantly improved on the basis of adapting to the tastes of local diners.
Recommended reason:
Nowadays, beef noodles have diversified styles with different regions, but they are always the same. The reason is that the ingredients of the marinated soup on the noodles have been tested for more than a hundred years, with reasonable flavor and delicious taste. Nowadays, there are many noodle restaurants, large and small, all over the country. No matter spring, summer, autumn and winter, diners are like clouds, and people from all walks of life are never tired of eating, which has formed a unique food culture. 9. Zhenjiang Pot Cover Noodles
One of the top ten famous noodles in China, also known as Zhenjiang Xiaodao Noodles, has the reputation of "the best noodle in the south of the Yangtze River" and is a local traditional food in Zhenjiang City, Jiangsu Province. The practice is usually to knead the flour and roll it into thin slices, then finely cut it with a knife, cook it in the pot with the lid, pick it up and put it in a bowl with good seasoning. It is characterized by proper hardness and good flexibility, and is suitable for Xian Yi, young and old.
historical origin:
the practice of pot cover noodles originated in the Qing dynasty. It is said that when Qianlong went down to the south of the Yangtze River, he went to visit Zhang Sister-in-law's noodle restaurant in Zhenjiang. When Zhang Sister-in-law was busy, she made a mistake, mistaking the small pot cover on the soup pot for a big pot cover and putting it into the noodle pot. As a result, I didn't expect the cooked noodles to be quite delicious, and Grandpa Qianlong was full of praise after eating them.
Recommended reason:
Noodles made by dancing. The noodles used for pot cover noodles are "jumping noodles". The so-called "jumping noodles" means that the dough is put on the chopping board, and the operator sits at one end of the bamboo pole and the other end is fixed on the chopping board. It jumps up and down, like dancing and acrobatics, and is repeatedly squeezed into thin dough and cut into noodles with a knife. 11. Yangchun noodle
Yangchun noodle is a kind of Soviet-style noodle soup, also called smooth noodle, clear noodle soup or clear noodle soup. The soup is fresh, light and refreshing.
Historical origin:
Speaking of Yangchun noodles, it has to be related to Ganlong. According to legend, when Ganlong made a southern tour, he ate at a noodle stall in Huai 'an City, and saw a bowl of noodles served at the second end of the stall. It was refreshing and refreshing, and the light sauce noodle soup was crystal clear. There were large and small golden oil flowers and emerald garlic foam floating on the soup, and the fragrance came to the nose.
After eating two bowls, Gan Long remembered to ask the name of this noodle, but Xiao Er said that there was no name yet. Gan Long pondered for a moment and said, "Huai 'an is an important place for grain transportation and has made great contributions to the national treasury. Now it is in the spring of March, so let's call it' Yangchun Noodles'."
Recommended reason:
Yangchun noodle is a unique local snacks in the south of the Yangtze River. The famous ones are Shanghai Yangchun noodle, Gaoyou soy sauce noodle, Yangzhou Yangchun noodle and so on. Xiaobian first heard that Yangchun noodles are still in literary works, but unfortunately they have not been eaten. Let's make it on the list today.
In addition to the above-mentioned top 11 noodles, there are many delicious pasta that cannot be listed one by one, such as: Jilin Yanji cold noodles, Shandong Yifu noodles, Guangdong Zhusheng noodles, Kunshan Ozao noodles, Chongqing Xiao noodles, etc.
There are also some unique local noodles with scallion oil, noodles with noodles, fried noodles, cold noodles, burning noodles, noodles sheets, pulp noodles and so on.
whether noodles are delicious or not has different standards in every foodie's eyes. Perhaps your favorite noodles, I have never seen them, let alone eaten them, so this article is only for everyone to have fun.