Cold noodles are a specialty of Northeast China, especially Dandong, which is its birthplace.

You can taste authentic cold noodles in Dandong Street and Food Street.

You can taste authentic cold noodles in the food street.

Its system is also not complicated.

You can learn some first and make them yourself.

Generally speaking, Korean traditional cold noodles are instant cold noodles composed of five parts: noodles, cold noodle soup, cold noodle hat, decoration, and cold noodle sauce.

The noodles of cold noodles are made of buckwheat; the cold noodle soup is made of beef or beef bones; the cold noodle caps and embellishments are auxiliary materials placed on the noodles to enhance nutrition, taste and visual beauty. They are made of beef slices, sausages,

It is composed of carrots, eggs, cucumber shreds, pickles, apple slices, etc.; the cold noodle sauce is made of chili powder, ginger juice, garlic juice, salt and sesame seeds.

In fact, for Korean cold noodles, its charm is mainly reflected in its soup.

The Korean cold noodle soup should not only have all five flavors including sour, sweet, salty, spicy and fresh, but also should be non-spicy, non-greasy, refreshing and delicious, and also rich in nutritional value.

This is a very rare Korean cold noodle soup.

Therefore, it can be said that cold noodle soup is the soul of Korean cold noodles.

The method of making cold noodles is to first add refined beef, beef bones, chicken bones and an appropriate amount of licorice to a large pot to boil it into a soup. After skimming off the foam, add white vinegar, white sugar, monosodium glutamate and refined salt to make a sauce.

Then add an appropriate amount of salt to the buckwheat flour, potato flour and flour, scald it with boiling water into a slightly hard dough, knead it evenly and put it into a cold noodle machine. Put the pressed noodles directly into the pot and cook them, take them out and add cold water.

Too cold.

When eating, put ice cubes in a bowl, then add cold noodles, add beef slices, shredded eggs, chicken meatballs, apple slices, Korean kimchi, cucumber slices, sprinkle with sesame seeds, add 4 to 5 drops of sesame oil, and pour in

Cold noodle sauce is enough.

You can also cook the cold noodles, cool them and mix them with fish fillets.

For good-quality cold noodles, the noodles should be chewy, the soup should be cool, and the condiments should be delicious.

Korean people not only like to eat cold noodles in hot summer, but also like to eat cold noodles in cold winter.

What's more worth mentioning is that the Korean people later made many improvements to cold noodles. They boiled a variety of traditional Chinese medicine and added them to the cold noodle soup to strengthen the body.

Characteristics of Korean cold noodles Korean cold noodles are famous at home and abroad for their unique flavor. It has the following three characteristics: first, it has the characteristics of Korean food customs, secondly, its production technology is exquisite, and finally, its unique flavor.

Cold noodles, a Korean specialty food, also vary depending on the region.

The cold noodles in North Korea, Yanbian, China, and South Korea are different.

The raw material of Korean cold noodles is mostly buckwheat. Modern medicine has proved that buckwheat flour is rich in nutrients and has the effect of lowering blood fat and cholesterol and softening blood vessels.

In addition, because cold noodles have a good combination of five flavors and no additives are added during the making of cold noodles, it is called a pure green and healthy food.

Korean cold noodles have a very long history and unique production techniques. They were continuously enriched and developed by the Korean ancestors in their long-term production and life. They are very representative and are the product of the fusion of Korean culture and regional culture.