1, Xi'an spicy soup
Photo
If you're a native of Xi'an, you'll be eating spicy soup for breakfast this morning in all likelihood. The soup is one of the most classic snacks of Shaanxi people, and it can be said that it unites the essence of Shaanxi snacks. Walking through the backstreets in the morning, everywhere you can smell the aroma of broth coming out of a big pot, hear the chef selling hot and mushy soup shouting in the distinctive Shaanxi dialect: hot and mushy soup, hot buns, etc., and look at the wooden spoon pulling up the lines of the soup. This is the flavor of Shaanxi people, Xi'an people's life.
Boiling hot soup is the Xi'an Hui people's specialty, it seems that there is no outsider, almost selling hot soup store will have a sign of halal, and often some Hui people's steamed buns in the morning will also be a guest selling hot soup. Because the essence of hot and sour soup is soup, must use a good broth, and the pure lamb or beef broth of the steamed buns can satisfy the picky taste of the gourmets. The dishes in the soup are very varied, and almost every soup seller has different dishes, so there may be 100 kinds of dishes in 100 hot and sour soups.
2, hot noodles in Hanzhong
Photo
Hanzhong noodle store, there is no gorgeous face and eye-catching signboards, many famous noodle store and even no signboards, there is just a very iconic stack of steamers. The higher the steamer lei, the better the business of the store! There's a lot to be said for the seasoning, which consists mainly of freshly fried chili oil, a little vinegar, some salt, a little cabbage, and a side dish (usually bean sprouts and shredded potatoes, which can be optional).
All Hanzhong people have a "noodle complex". Business travelers, students, working outside the home, once the car is eyeballing the noodle stall, can not wait to rush up, casually put the baggage a put, first eat a bowl or two. With the enjoyment of the mouth and tongue, all the worries of going out and the strong homesickness will also disappear.
3, Lanzhou beef ramen
Like the ancient Silk Road that stretches for thousands of miles, Lanzhou beef ramen has a long history, and legend has it that it originated in the Tang Dynasty. "In 1999, Lanzhou ramen was identified by the state as one of the three major Chinese fast-food pilot promotion varieties, known as "China's first noodle". The First Chinese Noodle. Today, clear soup beef noodles because of the delicious flavor, affordable, not only in Lanzhou abound, but also in the provinces and even many countries and regions of the world have Lanzhou beef noodles hall, Lanzhou is worthy of the world's beef noodles hometown.
4, Wuhan hot noodles
Photo
Hot noodles is one of the traditional snacks in Wuhan. in the early 1930s, Hankou Changdi Street, there is a Li Bao's food vendors, in the Guandi Temple area to sell cold noodles and noodles to make a living. One day, the weather was unusually hot, a lot of leftover noodles were not sold out, he was afraid of rancidity and deterioration of noodles, so he boiled and drained the leftover noodles and dried them on the board. He accidentally knocked over the oil pot on the counter and splashed sesame oil on the noodles. Seeing this, Li Bao had no choice but to mix the noodles with oil and put them out to dry again. The next morning, Li Bao will be mixed with oil cooked noodles in boiling water, slightly scalded, fished up and drained into a bowl, and then add the seasonings used to sell cold noodles, make a hot, fragrant. People clamored to buy the noodles and ate them to their heart's content. When someone asked him what kind of noodles he was selling, he blurted out "hot dry noodles". From then on, he specialized in selling this kind of noodles, not only people competing to taste, there are many people to learn from him.
Hot dry noodles are different from cold noodles, but also different from soup noodles, noodles cooked beforehand, mixed with oil and spread to dry, and then put in boiling water when eating hot, plus seasoning, the finished product noodle gluten, yellow and oily, fragrant and fresh, tantalizing appetites.
Urgent request Kangshifu braised beef noodles "is this flavor" of the font or picture of the cold noodles promotional advertising poster image designCold noodles affordable, ordinary people can accept.
Cold Noodle Advertising Poster Picture Design
Cold Noodle Advertising Classic Poster Picture Design
Introduction of Cold Noodle
Cold Noodle belongs to the machine-pressing noodle, it is the buckwheat noodle put into the radish or cabbage kimchee, and then put on the pork slices of noodle. There are two reasons for the cold noodles, one is that cabbage kimchi and daikon radish kimchi were thought to be cold, and the other is to distinguish them from the bone noodles of the time. There are two types of cold noodles, cold noodles and warm noodles, and the noodles are made in the same way, but the soup is hot or cold. If the soup is cold, it is called cold noodles; if the soup is hot, it is called warm noodles. Cold noodles have flour cold noodles, buckwheat noodles, cold noodles, noodles, cold noodles with soybean paste, cold noodles with potato flour, etc., in all types of cold noodles in the more elaborate is buckwheat noodles cold noodles.
Cold noodles is a Korean specialty food handed down from generation to generation, is regarded as one of the finest delicacies, buckwheat is an important component of cold noodles. Cold noodles have a cool, smooth, and taut texture, and have become a favorite food because of its sweet, sour, pungent, spicy, and aromatic flavors. In recent years, cold noodles have been exported, and the export volume is increasing year by year. Because it is rich in nutrition and has medicinal value, it is getting more and more attention from foreign businessmen. Authentic cold noodles are wet noodles that are pressed, yellowish in color, cold on the outside but warm on the inside, soft and resilient. Cold noodle dough is mainly composed of wheat flour, buckwheat flour and so on. The quality of the raw material directly affects the quality of cold noodles.
Cold noodle soup with stewed beef as the best cooking meat skimming the floating oil, cold noodle condiments are soy sauce, vinegar, sesame oil, sesame seeds, pepper, chili pepper, sugar, garlic and other condiments mixed into a paste, appropriate to put in the bowl. In addition, chicken meatballs, slices of beef in soy sauce, shredded eggs, and apple slices are also put into the bowl. In the Yanbian region, these condiments are visualized as cold noodle caps. The flavor of cold noodles varies from place to place. The Koreans living in Yanbian and Mudanjiang areas like to eat cold noodles with slightly sweet soup, while Koreans in other areas like to eat unsweetened cold noodles.
Cold noodles are soft and chewy, cool and light, with a soupy taste,