1. Lanzhou beef noodles, also known as Lanzhou broth beef noodles, is one of the "Top Ten Noodles in China" and a halal snack in Lanzhou, Gansu Province. With its unique flavor of "clear soup mirror, fragrant rotten meat and fine noodles" and "one clear, two white, three red and four green wuhuang", one clear (clear soup), two white (radish white), three red (chili oil red), four green (coriander, garlic sprout green) and wuhuang (noodle Huang Liang), it has won favorable comments from customers at home and all over the world. And it was rated as one of the three Chinese fast food by China Cuisine Association, and won the reputation of "the first side of China".
2. Sao (without reading shào) noodle is a traditional noodle of Han nationality in northwest China, which is the most popular in Guanzhong Plain of Shaanxi Province and Longdong of Gansu Province, and is also a famous snack in Xifu (now Baoji City, Shaanxi Province). Noodles with minced meat are slender, even in thickness, fresh and fragrant, sour and hot in soup, tough and refreshing, and suitable for all ages. Shaanxi province has a long history of noodles with minced meat, especially Qishan noodles with minced meat in Qishan County, Baoji City. In fact, noodles with minced meat are popular. In the third chapter of the Water Margin, I said, "I want 11 Jin of lean meat, and I want to be ashamed." Saozi here means minced meat and diced meat.
3. Regan Noodles is a special snack in Wuhan, Hubei Province. It was originally a special food in Wuhan, and it is very popular in many places in Hubei. With the increasing population of Hubei people in other provinces and cities, Wuhan Regan Noodles can be seen in many places, and it is one of the pasta that many people like. It is also known as the five famous faces of China, together with Daoxiao Noodles in Shanxi, Yifu in Guangdong and Guangxi, Dandan Noodles in Sichuan and Zhajiang Noodles in the north.
4. Oil-sprinkled noodles are a distinctive staple food in Shaanxi. After the lasagna is cooked in boiling water, it is fished in a bowl, and the ingredients such as chopped green onion, salt and Chili sauce are spread flat on the noodles, and a little hot vegetable oil is poured on the seasoning. Suddenly, the hot oil boils, and the taste is really good.
5. Daoxiao Noodles, Shanxi Province, is a kind of traditional noodle of Han nationality in Shanxi Province, so it is named because it is all cut with a knife. The leaves cut with a knife are thick in the middle and thin in the edge. Sharp edges, shaped like willow leaves; The entrance is soft but not sticky, and the more you chew it, the more fragrant it is. Daoxiao Noodles's seasonings (commonly known as "topping" or "blending") are also varied, such as tomato sauce, meat fried sauce, mutton farm, golden mushroom and egg marinated, which are all popular among pasta lovers. It, together with noodles with gravy in Beijing, Yifu noodles in Shandong, fish-baked noodles in Henan and Dandan Noodles in Sichuan, is known as the five famous pasta products and enjoys a high reputation.
6. Dandan Noodles, Sichuan, a famous Chengdu snack (also known as Zigong snack, which originated in Zigong), is made by rolling flour into noodles, cooking them and scooping up fried minced pork. The cooked noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a feast snack. In 2113, Dandan Noodles was selected as "Top Ten Noodles in China" by the Ministry of Commerce and China Hotel Association for the first time. In the past, Dandan Noodles, who walked the streets in Chengdu, used a copper pot to separate two compartments, one for cooking noodles and the other for stewing chicken or hooves.
7. Zhajiang Noodles, old Beijing, Han people's pasta. Popular in Beijing, Liaoning, Jilin and other places, it is made of vegetable code and noodles with fried sauce. The essence of authentic old Beijing and Zhajiang Noodles lies in fried sauce. The first choice of yellow sauce must be good. When making yellow sauce, white flour is added instead of stick flour, otherwise the sauce will be easy to lump together after it is cold and difficult to mix. In the past, old Beijingers used to fry Zhajiang Noodles with pigs, which tasted delicious when it was hot, but once the lard was cold, the sauce solidified and could not be used. What's more, people's intestines and stomach are no longer suitable for eating lard fried sauce, and now they are fried with salad oil, which is healthier to eat.
8. Shandong yifu noodles are also called "Yimian". According to legend, more than 311 years ago, the chef mistakenly put the cooked egg noodles in boiling oil, and after picking them up, he had to soak them in soup before serving them. Who knows, they won the applause of the host and guest. Noodles with eggs are cooked first and then fried, which is convenient for storage. Its noodles are golden in color and can be added with different ingredients. It is praised as the earliest instant noodles in the world. The nutrition of spaghetti is greatly improved by adding eggs, but frying during cooking also loses a lot of nutrients.
9. Zhusheng noodle is a local traditional pasta in Guangdong Province, which was renamed as "Sheng" by Cantonese people because of its unlucky sound. 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.