China people love noodles. Daoxiao Noodles, Henan Huimian Noodles, Shaanxi oil-sprinkled noodles, Shanghai mixed noodles with scallion oil, Beijing Zhajiang Noodles, Chongqing Xiao noodles, there are so many kinds of noodles. Do you have a bowl that you like?

The following small series will tell you the answer:

1. Shaanxi Oil Spilled Noodles

Thick and wide noodles made by hand, cooked in boiling water, fished in a bowl, first served with chopped green onion, shredded pork, pepper powder, salt noodles and other ingredients, then sprinkled with a thick layer of Chili noodles, and finally poured hot oil on the noodles. There is a lyric that sings well, "A bowl of oily noodles is shaking with a mouthful of incense."

2. Qishan noodles with minced meat

Noodles with minced meat have a long history, especially Qishan noodles with minced meat in Qishan County, Baoji City. Qishan noodles with minced meat are famous for their thinness, toughness, luster, frying, thinness, sourness, spiciness and fragrance. Noodles are slender, uniform in thickness, fresh and fragrant in SAO, floating in red oil, sour and spicy in soup, tough and refreshing, and suitable for all ages. Noodles with minced meat pay attention to more soup and less noodles, and you can eat three or four bowls at a time. Laoshan doesn't like to talk when eating noodles, and his simple and honest enthusiasm is all hidden in the noodles.

3. Guangdong Zhusheng noodles

Zhusheng noodles are local traditional pasta in Guangdong Province, and they are one of the Cantonese snacks in the depths of Lao Guangji. The Cantonese people renamed it "Sheng" because of the unlucky sound of "rod". Bamboo noodle is a kind of pasta with traditional methods of kneading and kneading noodles, and pressed by bamboo (big bamboo pole) to make noodles and wonton skin. In China on the Tip of the Tongue, Part I, Episode II, an old-fashioned traditional noodle that earned a place for Nanpai pasta.

4. Lamian Noodles of Lanzhou Beef

The five major steps in the production of Lanzhou Lamian Noodles, from material selection, dough mixing, dough awakening, and slip and Lamian Noodles, skillfully use the extensibility and elasticity of gluten protein. Lanzhou beef Lamian Noodles, also commonly known as "beef noodles" and "beef bowl", is the most popular Hui snack with Lanzhou characteristics.

5. Daoxiao Noodles, Shanxi

Daoxiao Noodles, Shanxi Province has strict technical requirements for dough mixing. If you can't knead dough, it is easy to stick knives and short strips when cutting. The beauty of Daoxiao Noodles lies in the fact that a knife worker and a clever cook can cut about 2 knives per minute, and the length of each leaf is six inches. Daoxiao Noodles has sharp edges and looks like willow leaves; The entrance is soft but not sticky, and the more you chew, the more fragrant it is, which is very popular among pasta lovers.

6. Zhajiang Noodles, Beijing

The essence of authentic old Beijing and Zhajiang Noodles lies in fried sauce. The first choice of yellow sauce must be good, and the second is to master the heat and ingredients when frying sauce, the heat should be uniform, the proportion of fried sauce must be appropriate, and the fried pickles are delicious. Zhajiang Noodles is loved by ordinary people because of its quick operation and low cost.