1. Beijing - Zhajiang Noodles The fried noodles in old Beijing have a reputation that you can never get tired of eating them.

Although it is for common people to eat, I saw many rich people driving nice cars to eat noodles, including beautiful and handsome men.

First, for the atmosphere, mainly because it feels good to eat, I ordered several delicious side dishes, such as rotten broad beans, fried sausages, mustard piles, bean paste, elbow scallops, soy sauce meat, pink fish...

Two seasonal stir-fries, and finally a bowl of fried noodles.

Zhajiang noodles pay attention to eating them in a pot. They are hot and the soup is greasy. They are served with a small bowl of diced pork, dried fried sauce, diced fat meat, diced lean meat, with chopped green onions on top, and eight kinds of fried noodles.

Colored noodle code, origin of purple-skinned new garlic, so fragrant! Zhajiang noodles are undoubtedly the favorite of Beijingers.

Eating noodles with soybean paste in summer is both convenient and appetizing.

To this day, in the large courtyards in Beijing's Hutongs, you can still see this scene: neighbors gather in a crowd at the entrance to eat, holding a bowl of fried noodles with a crispy cucumber in the bowl, in the courtyard or doorway.

Squatting down, you can eat two bites of noodles and a bite of cucumber without delaying chatting or playing chess.

2. Shaanxi - Characteristics of Saozi Noodles: Saozi is the essence of Saozi Noodles. It is stir-fried with more than ten kinds of raw materials such as diced meat, radish, mushrooms, bamboo shoots and carrots.

There is a popular story about "Saozi Noodles": A long time ago, a family in Qishan married a beautiful, smart, diligent and smart daughter-in-law.

The day after the new daughter-in-law arrived at her husband's house, she made a meal of noodles for the whole family. After eating, the whole family praised the noodles for being smooth and delicious.

Later, her brother-in-law was admitted to the official position and invited his classmates and friends to his home. He asked her sister-in-law to cook her best noodles to entertain the guests. Everyone was full of praise after eating.

Since then, "sister-in-law noodles" have become famous.

Because this kind of "sister-in-law noodles" must be topped with sesame seeds.

So people also call it "soy noodles".

Saozi noodles, as the name suggests, are composed of three parts: saozi, noodles and soup.

Saozi is the essence of saozi noodles. The preparation of saozi can be complicated or simple. The exquisite saozi is stir-fried with more than ten kinds of raw materials, such as diced pork, radish, mushroom, bamboo shoots, and carrots. A simple one is just diced radish and meat.

Just dice it, even if it only has diced radish noodles, it will still be delicious.

3. Wuhan - Features of Hot-dry Noodles: One of the representative delicacies of Wuhan, the noodles are strong and have various ingredients. Hot-dry noodles are one of the most famous foods in Wuhan. They are an integral part of the lives of Wuhan people and have become their hearts.

Wuhan food representative occupies a place among the national snack representatives.

The noodles are slender and strong, yellow in color and oily, and taste delicious.

Mixed with sesame oil, sesame paste, dried shrimps, five-spice pickles and other ingredients, it becomes more distinctive.

There is another allusion to the origin of hot dry noodles.

In the early 1930s, there was a food vendor named Li Bao on Changdi Street in Hankou, who made a living selling jelly and soup noodles in the Guandi Temple area.

One day, the weather was extremely hot and a lot of leftover noodles were not sold. He was afraid that the noodles would go rancid, so he cooked the leftover noodles, drained them and hung them on the chopping board.

I accidentally knocked over the oil pot on the table and splashed sesame oil on the noodles.

Seeing this, Li Bao had no choice but to mix the noodles with oil and let them dry again.

The next morning, Li Bao scalded the cooked noodles mixed with oil in boiling water, took them out, drained them and put them into a bowl, then added the seasonings used to sell jelly noodles, making them steaming hot and fragrant.

People rush to buy and eat with gusto.

Someone asked him what kind of noodles he was selling, and he blurted out "hot dry noodles."

From then on, he specialized in selling this kind of noodles. Not only people competed to taste it, but also many people came to learn from him.

If outsiders go to Wuhan, it is recommended to go to "Cailinji" in Hankou for a quick meal.

"Cailinji" is a time-honored snack noodle restaurant with nearly a century of history. Its hot and dry noodles are crystal clear and refreshing, and have a delicious taste. They are deeply loved by Wuhan citizens.

If you have enough time, don't miss the small hot dry noodle stall in the alley. The taste is also super good. The real taste lies among the people.

4. Shanxi - The knife for cutting noodles is very particular. An ordinary kitchen knife cannot cut beautiful noodles. Making noodles requires a special knife. This is a special curved sharpening knife. Use this knife to cut the noodles.

The outer leaves are thick in the middle and thin on both sides, shaped like willow leaves.

It has a good taste in the mouth, smooth but not sticky, soft but not watery, and the noodles are chewy and strong. It is widely praised.

Kneading noodles is also a technical job. Knife-cut noodles pay attention to the ratio of water and noodles. If there is more water, the noodles will be thinner and the noodles will not look beautiful when cutting. If there is less water, the noodles will be dry and the noodles will be less flexible.

Knead the dough smooth before cutting. If the dough is not smooth, it will easily break or even stick to the knife when cutting, and the texture of the dough will be poor.

When operating, hold the noodle with your left hand and hold the knife with your right hand. The hand should be quick and the force of the wrist should be even. The cut noodle leaves will fly into the boiling water and spin in the water.

Skilled masters can cut 180 noodle leaves per minute. Visiting the noodle-cutting process is like appreciating an art performance.

It can be said that knife-cut noodles are a combination of art and food.

There is no specific marinade for shaved noodles, you can decide according to your own taste. Here is a simple and easy-to-operate salty and fresh marinade.

5. Sichuan - Dan Dan Noodles Dan Dan Noodles is a famous snack in Chengdu, but no one can tell when it was born. In a certain month in a certain year, there were hawkers carrying poles hawking along the street.

For sale, hand-rolled thick round noodles are cooked, scoop them out and add a spoonful of fried minced pork.

Apart from the aroma, I only remember their carrying poles, hence the name "Dan Dan Noodles".