Ingredients: 1 serving of spaghetti (or Lamian Noodles), about 100g/ person, one spoonful of baking soda, about 50g of minced meat, two tablespoons of Ajisen, one spoonful of oyster sauce, one spoonful of mashed garlic or chopped garlic, half a spoonful of raw soy sauce, one spoonful of sesame oil (sesame oil), one spoonful of merlin or cooking wine, and cook a little.

1. Methods and steps: The first step is to mix miso sauce with the soup base. The picture above shows all the condiments used. According to the amount written on the seasoning, pour it into a bowl and stir well. My personal understanding of Sapporo Ajisen Lamian Noodles Soup is that it has a strong flavor of sesame oil and garlic, so garlic sauce and sesame oil are very important.

2. Side dishes: barbecue, candied eggs, dried bamboo shoots, shredded fungus, Naruto rolls, vegetables and some seafood side dishes. Roast pork is essential for a good Japanese Lamian Noodles. Of course, Japanese barbecue also originated from honey barbecue in China cooking. Cantonese people use delicious pork, coat it with special sweet sauce, and then bake it into a shiny barbecue. It's sliced and delicious. However, when barbecue was introduced to Japan, the original cooking method of barbecue changed radically.

3. Tangdi: Because there are many schools (which can be distinguished by regions, such as Sapporo Lamian Noodles, Hakata Lamian Noodles, Xiduofang Lamian Noodles, Tokyo Lamian Noodles, etc.), they are all place names. It can also be distinguished by soup base or seasoning, such as salt flavor, soy sauce, miso, etc.), and they also have their own advantages. For example, Bodo series is made by boiling pig stick bone and pig back bone in proportion. Of course, it needs to add kelp, mushrooms and chicken skeleton to form three delicious elements. Here, the components of monosodium glutamate also come from but are not limited to three substances, namely guanylic acid, nucleotide and glutamic acid. The effect of one plus one is greater than three.

What is more worth mentioning is the onion. In Lamian Noodles, kanto region, the white part of the onion is mostly cut into filaments, while in Kansai, the onion is mostly used, especially in Kyoto, where a kind of onion called "Jiutiao onion" is produced. The balance between spicy degree and fresh sweetness is particularly excellent, and the taste is also very crisp, so the locals in Kyoto like "onion Lamian Noodles" very much. When Lamian Noodles is on the table, although the onion shreds on the bowl are piled up into mountains,