The ashes of the burnt grass

Ramen, also known as dumping noodles, pulling noodles, stretching noodles, is a traditional noodle dish with a unique local flavor in urban and rural areas of China, which is famous for stretching noodles in Fushan, Shandong Province, and is said to have originated from Fushan Ramen. Later it evolved into a variety of flavors of the famous cuisine.

The ash inside the noodles is the ash from burning the grass. It is an alkaline substance, mainly composed of potassium carbonate, and its main effect is to enhance the taste of ramen. The ash has been developed for hundreds of years, and nowadays the ash is usually used in Lanzhou ramen, which can make the taste of ramen more "strong" and refreshing after adding the ash.

Japanese ramen and Chinese ramen difference

Japanese ramen is imported from China, but the development of so many years, and Chinese ramen is not a small difference, the difference between Japanese ramen and Chinese ramen are:

1, the noodles are different

In China, ramen is the most popular type of food. p>In China, ramen is hand-pulled by chefs after they have made the noodles; while Japanese ramen is cut with a knife and it is common to use a noodle press. In addition, Japanese ramen tends to use lye water to mix the noodles to increase their elasticity, while most Chinese ramen still doesn't use lye water.

2, the soup is different

Chinese ramen soup is mostly made of pork, beef or seafood; Japanese ramen soup is mainly made of pork bone broth with other seasonings, such as soy sauce, miso and so on.

Types of Japanese ramen

1, soy sauce ramen

Soy sauce ramen is one of the most common ramen in Japan, which is made with pork, chicken, and fish boiled in a broth with a soy sauce sauce, but there are also differences in the flavor of soy sauce ramen in different stores. The flavor varies from shop to shop.

2. Clear Soup Ramen

Also known as Salt Ramen, the soup is very clear and transparent, with a light flavor that reflects the taste of the ingredients themselves.

3. Miso Ramen

Using a Chinese pot, miso and vegetables are added and the soup is infused with high-temperature cooking to create the distinctive flavor of miso ramen, and a layer of lard floats on the surface, which is rich in flavor and also serves as a lid to prevent the soup from cooling.

4, pork bone ramen

Also known as pork bone ramen, the use of thin noodles, the amount of noodles is also relatively small, the soup is a long time stewed with pork bones, the soup color is milky white, quite thick, with side dishes such as barbecued pork and loose eggs.