Yangchun noodles are simple, delicate, refreshing and fragrant with green onion, which can arouse people's appetite. Ramen noodles, on the other hand, are relatively strong and more elastic, but because of the alkali in them, they can be uncomfortable to taste and have a slight bitter flavor. Therefore, it is better to add a little vinegar when eating.

Of course there is a difference between the two in terms of practice.

Practice of Yangchun noodles:

1. Prepare some chicken broth by simmering in water, or just broth.

2. Slice the red onion.

3. Put lard on low heat and fry the red onion to prepare onion oil.

4. Mix the bottom of the bowl with 10ml onion oil and 5ml soy sauce can be.

5. Boil more water over high heat, add a little oil and salt to cook the noodles, and beat the cold water two or three times in the middle to make the noodles al dente.

6. When the noodles are almost cooked, rinse the bottom of the bowl with an appropriate amount of boiling broth, pick out the noodles and fold them twice into the noodle bowl.

7. Sprinkle some chopped scallions on top and eat while it's hot.

The ramen is made by adding alkali to the flour, kneading, shaking, and pulling the noodles by hand to make them long and thin, and of course, there are also ramen that are not completely pulled apart, but are cut into pieces by a knife. As for the toppings, it's a case of each to their own. Lanzhou ramen is usually served with chopped green onions, cilantro, beef or mutton. It can be fried or boiled or mixed. It's basically unlimited.

So essentially, yangchun noodles are noodles from a prescribed recipe that works on the ingredients and cooking method. Ramen, on the other hand, are hand-built noodles that have no prescribed recipe and can be eaten however you want. Yangchun noodles are easy to make and can be done at home, while ramen noodles are relatively more difficult to make, and it's usually hard to make that kind of robustness on your own.