Guangdong's climate is not able to produce high-quality wheat. Guangdong New Language records that "Cantonese people are hot and don't think of rice." So for a long time, it is often thought that Cantonese people don't know how to make pasta. However, due to the communication and harmony between North and South food cultures, Cantonese people have misunderstandings about pasta, but they can occasionally eat it. "When you are a guest, you use noodles and noodles as soup, and you can either sell warm or cold dishes in the city and cut them into thin slices." And there are some creative pasta: "Su Shi often goes to Boluo stream, turning twice a day and lifting four pestles to make white flour".

Some people will say, isn't Iraqi noodles instant noodles? In fact, there is still a difference between the two. Noodle is a combination of flour and eggs, which has higher nutritional value than instant noodles, and instant noodles will rot if soaked for a long time, but it is much thicker and looser than instant noodles. Yimian was originally called yifu noodles, which is the top grade of noodles. According to legend, more than 300 years ago, when Yin Fu hosted a banquet, the chef mistakenly put the cooked egg noodles in boiling oil, and after picking them up, he had to soak them in soup before serving them. Who knows that this kind of egg noodles has won the applause of the host and guest in unison, so it has become a very refreshing dish.

Bamboo noodle is a kind of silver noodle. Generally, water and eggs are added to high-gluten flour, and duck eggs are the best taste. According to the traditional method, spread the dough on a long table, first roll it into a 2 cm 3 cm noodle with a rolling pin, and then press it into a millimeter thin with a bamboo pole for as long as 1.5 hours and 2 hours; Cut or pull the dough into fine noodles with a knife, and then cook in the pot. In this process, the noodles are not only baked, but also the stiffness is improved.

Pickled noodles are a special snack in Meizhou. Pickled noodles are actually not pickled. Pickled noodles mean "mixed" in Hakka dialect, but actually "mixed noodles". Whether the "salted noodles" taste good or not depends on the master's "mixing" technique. Pickled noodles are also very demanding on the noodles themselves. Choose raw noodles by hand, so that they are fresh and refreshing without losing their strength. Cook it in boiling water, scoop it up, add lard, fried garlic and onion, and add a little fish sauce to make a bowl of delicious pickled noodles. Fragrance is the first impression of pickled noodles, and the oily garlic overflows from the fine noodles, which immediately makes people's index fingers move; Slippery is the second feeling of pickled noodles, because the noodles are mixed with freshly fried lard, so it feels particularly smooth and smooth when eating noodles. In addition, a "Sanji Soup" made of pork, pork liver, pork vermicelli and leaves of gouzha is added, and a little distiller's yeast is added to the soup, which is full of flavor. One soup on one side is a traditional classic breakfast for Hakka people, and it is also a favorite of tourists at home and abroad.

The traditional raw material of Shunde fish noodles is generally mud carp. After the mud carp is boned to get meat, the fish meat is flapped, and a proper amount of salt is added in the flapping process. When the fish meat is flapped into jelly, flour is added to knead it into fish noodles and cut into strips for later use. The soup base of fish noodles needs to be boiled with fish bones, and with your favorite side dishes, the taste of fish noodles on the table is three words: bounce!

Dry noodles are in Chaoshan, which is equivalent to Satay Noodles in Xiamen. Dry mixed noodles that are crisp, tough and chewy will be unforgettable after only eating once. A bowl of delicious dry noodles, seemingly simple steps, requires not only efforts in sauce seasoning, but also accurate cooking …

Tangnan handmade noodle line was introduced into Tangnan during the Qing Dynasty, and it has a history of more than 300 years. Tangnan has a flat terrain, mild climate and fertile soil. It used to be a high-yield wheat area in history. The wheat produced has a high protein content and is known as "Wujinmai". It is an ideal raw material for making handmade noodles, which is the basis for the spread and development of handmade noodles in Tangnan. In the production process, the dough is pulled into a noodle line by hand. Because the noodles are thin and long, which means "long life" and "long time", they are entrusted with people's longing for a better life, and they are a daily favorite of local people and a necessary dish for various festive banquets.

Chezai noodles, also known as "Zha Zha noodles", originated in Hong Kong. In the past, vendors pushed stalls to the streets to sell "car noodles". In addition to the pots for cooking noodles, there were also grids for cooking fish eggs, pigskin, pig blood, radishes, vegetables and other side dishes. Customers could choose according to their own preferences, and they were rich and frugal. Because it is fast and cheap, it has become a daily choice for working people.

There is also a kind of pasta called sweet and sour noodles, which is a special food in Chaoshan. The sweet and sour noodles are mostly made of duck egg yolk. The biggest feature is that this noodle is cooked in the way of frying. When frying, the heat is proper, which makes the noodles golden yellow, with leek, sugar and vinegar. It has a heavy egg fragrance and is not greasy.