We often eat noodles. There are many types of noodles, including meat wrapped in soy sauce, noodles with sesame sauce and beef soup. There are different kinds of red soup noodles with different tastes. Eggplant noodles, tomato and egg noodles, shredded beef soup with pepper, shredded pork with cabbage and minced beans are all unique, smooth, fragrant and delicious, depending on your own hobbies. My favorite is shredded pork noodles with pepper, the fragrance of stockings and high heels, and the faint spicy taste. A large bowl of noodles is not enough for everyone. Clean green peppers, remove pepper seeds and cut into shreds. Clean the lean pork and cut it into shreds. Marinate it with black pepper, salt and wine for a while.

Boil the oil in the pan. First, put the stockings and high heels into the pan and fry them, then add the fermented wine, then add the green peppers and fry them quickly. Add salt, delicious fresh soy sauce, white sugar and a little coloring seasoning, and then add a little boiling water. I like red noodle soup with juice very much. After boiling, I can stop the fire. Boil the noodles below, and be sure to boil them with cold white water. Of course, it is reasonable for you to pick the pot. Just take out the noodles and pour the shredded pork with pepper. For example: cold noodles, soup noodles, steamed noodles, sesame leaf noodles, muddy sauce noodles and so on in Henan Province.

Sichuan cold noodles, Chongqing small noodles, also have a noodle nowadays. Noodles are one of the staple foods of people in North China. Noodles are deeply favored by the people because of their simple production, rich nutrition and convenient eating. Noodles have a long history, numerous shapes and colors, and different regions in South and North China have their own characteristics. In daily life, there are beef noodles, mutton Huimian Noodles, beef soup, Chongqing-Chongqing noodles, braised noodles, Qiangguo noodles, Shaanxi-Shaanxi oil sprinkled noodles, fried noodles, Regan Noodles, and sauced meat buns.

You can see the food features with noodles as the core on the streets in every region. Zhongjiang noodles are soft, white, even and smooth, as thin as silk strips. Cooked for a long time, it doesn't burn and stick to teeth. Because the dough has been fermented for several times, it has a microporous plate, so it is called "hollow dried noodles". Because of its complex manufacturing process, production and processing are limited by climate. The flour of Zhongjiang noodles is made of strong gluten and strong bone wheat produced and processed in the protected area, and the standard value of water gluten of wheat flour is 27% to 3%. Comparing the quality indexes of all kinds of high-quality special wheat, it is not difficult to see that the resistance to widening friction, tensile strength and tensile strength of strong gluten and strong bone wheat adopted by Zhongjiang noodles are higher than other types of wheat.