Enough to stand proudly at the top of the world's cuisine, there are at least hundreds of kinds of noodles, whether it is Lanzhou beef noodles in the north, Anhui noodles in Henan, Wonton Noodles and Yangchun noodles in the southeast coast, Chongqing noodles in the southwest or Dandan Noodles in Sichuan, which can make people drool and have an appetite, and they can't help eating such a big bowl to satisfy themselves.

In addition to these well-known noodle varieties, there are actually many noodle practices in China. Although the spread is not too extensive, it will definitely not affect its delicious taste. These local delicacies are very popular. If you have the opportunity to travel to these places, you must not miss it.

Guizhou Wang Chang noodles

"Intestine" is the large intestine of pigs, and "King" is the blood of pigs. Guizhou Wang Chang noodles are very enjoyable to eat, with tender blood, crisp noodles, spicy taste and fresh soup. It has a history of one hundred years and is very famous in Guiyang.

Mutton mazaza noodles

The special snack in Ma Yang Town, chongzhou city, Sichuan is very famous in western sichuan bazi, because the steamed bread used as topping is crisp and small, a bit like "dregs".

Leshan monosodium glutamate noodles

Monosodium glutamate noodle is a special noodle method in Leshan City, Sichuan Province. At first, this noodle was really named after "monosodium glutamate". In 1950s, when monosodium glutamate was still scarce, a boss in Leshan created this noodle, which left a deep impression on the local people. Of course, the development of monosodium glutamate is no longer a gimmick, but the name has remained. The unique sea pepper oil and sprouts are the essence of this pasta.

Henan braised noodles

Henan braised noodles is a noodle practice with a long history, which originated in the Song Dynasty. There are different braised noodles in the Central Plains and many places in the north, but Henan is the most famous. Braised noodles are usually cooked with pork, beans, bean sprouts and other ingredients in a large pot and cooked with processed noodles. It looks like noodles, but it tastes more fragrant and delicious than noodles, with more vegetables and meat.

Penglaixiao noodles

Shandong Penglai noodle is a kind of flavored pasta developed on the basis of Fushan Lamian Noodles. Good use of seafood, refreshing and delicious, with the characteristics of southern pasta.

Qinghai paozhang noodles

Lamian Noodles cooked without soup, cut into noodles similar to "firecrackers" with a knife, and fried them again to make them sour and spicy.

Zhumadian sesame leaf surface

Sesame is one of the oil crops in Zhumadian, Henan Province. Local people have a special liking for sesame leaf noodles, and the noodles are blended with natural sesame flavor, making them smooth and rich in taste.

Jingzhou eel noodles

Many places like to make noodles with eels, such as fried eel noodles and shredded eel noodles in the south of the Yangtze River. The eel noodles in Jingzhou, Hubei Province are also well received in the local area. Delicious, thick soup, not greasy oil, thick noodles. They are suitable for people of all ages except the expensive ones.