As an authentic northerner, I still can't get used to a diet without pasta. I've been in Zhuhai for 3 years now, and I've been looking for a good noodle restaurant. Now I finally found something, at least when I want to eat noodles know where to eat.
Although there is a difference between the north and south of China, there is a difference between eating noodles and eating rice, but this is only the difference between the home staple food, and does not affect the dietary preferences of rice and noodles in the country. I remember a gourmet said this sentence: to see how a chef, to eat his fried shredded potatoes; to experience the flavor of a local cuisine, to taste the local pasta. Although many places do not focus on pasta, but have their own special way of eating, this method and the local taste, customs, food culture is a great correlation.
I purposely looked up Mr. Dong Keping's "Verbal Gluttony" to see the gourmet's detailed explanation of noodle eating. Different noodle dishes in each region have their historical origins. But continues to this day, still retain the noodle specialties eat: Beijing fried noodles, Shanghai Yangchun noodles, Wuhan hot dry noodles, Chengdu dan dan noodles, Shanxi knife-shaved noodles, Shaanxi oil splash pull noodles, Lanzhou beef ramen, Xinjiang pulled noodles. Zhuhai also has a lot of places to eat noodles, there are many kinds of noodles, come here for 3 years, if you want to ask me where to eat noodles in Zhuhai, I will recommend the following 3, not yet comprehensive, I will continue to explore.
When it comes to noodle dishes in Zhuhai, both local characteristics and praise is the seven uncle's bamboo noodles.
Zhuhai has opened four: the earliest one Wanzai sand store, and later added Huafa Shangdu store, Jilian market store and Lychee Bay store, the specific address and phone number I do not write, Baidu under the have, do not need to make a reservation. It's not that it's not hot, but it belongs to fast food, the rate of changing tables is very high, and you may have to wait for a while to have a place to sit at meal times.
This is the menu of the seven uncle Gong, because his noodle soup soup boiled very enough, so for ordering options, do not have to worry about whether it is a signature, the flavor is very positive. The price is very affordable, if you go to eat a bowl of signature bamboo rising noodles, 6 dollars to get it done.
Here I want to recommend especially fresh shrimp wonton noodles and white burnt lettuce
Fresh shrimp wonton noodles:
I myself often eat, because his bamboo noodles and fresh shrimp wonton noodles are very great, so I just order wonton noodles.
First of all, I'd like to popularize the Bamboo Noodles, Bamboo Noodles is a traditional noodle dish in Guangdong Province, which is made by pressing and beating the noodles with a big bamboo pole, so the name should be Bamboo Noodles, but the Cantonese people dislike the word "pole" as unlucky, so they changed the name to "Bamboo Noodles". Those who have watched "Tongue in China" should know this kind of noodle. This kind of noodles pressed out of bamboo poles, toughness is very full, crisp and popping teeth, each bite has a light fresh flavor, this is because the bamboo rising noodles and noodles with duck eggs rather than eggs. According to the tongue tip of China, the soup of bamboo rising noodles is made with pork bone, big earth fish and shrimp boiled for more than 3 years. That's why people who go to eat bamboo rising noodles for the first time can't help but take a sip of the soup first because it smells fresh and full of flavor.
White Scorched Lettuce:
Usually each bowl of noodles comes with a few leaves of lettuce, but every time I go, I can't help but order another serving of white scorched lettuce. It's by far the best white seared lettuce I've ever had in Zhuhai.
There are two reasons why this lettuce is so good: first, the lettuce itself is selected from the more tender leafy parts, so that the lettuce itself is crisp and sweet, with a strong fresh vegetable flavor. Secondly, the oyster sauce used to dress the lettuce feels like it has been added to the seafood sauce, which is fresh and flavorful, but not greasy.
Previously, I would have recommended a restaurant called Oriental Palace Chinese Lanzhou Beef Noodle, but then this one closed down, and I don't know where it moved to. But now I found another beef noodle restaurant that is more delicious and authentic than this one, which is Lan Xiaohua Beef Noodle.
Address: Jidai Jilian market near, opposite the Fourth Middle School
Lan Xiaohua's first impression is: clean, literary, fresh. As soon as you enter the store, there is the scent of the noodle shop that comes to your face, instantly increasing your appetite.
Lan Xiaohua does not have a lot of dishes, but because of his base soup and chili pepper used well, so according to their own preferences and tastes point taste will not be too bad.
I ordered the signature beef bowl, a marinated egg and a plate of shredded potato. I ordered the signature beef bowl, a marinated egg and a plate of shredded potatoes. The beef bowl is actually the local dialect of beef noodles, like a nickname for beef noodles. The beef in the Signature Beef Bowl is sliced beef as standard, and the base is chunks of beef. The marinated eggs and cold shredded potatoes are not as amazing as his beef noodles, so I wouldn't recommend them.
I've heard that the way to tell if a bowl of beef ramen is authentic, based on color alone, is one clean, three red and four green: clear broth, white tender radish, red oiled peppers, and bright green cilantro and garlic sprouts.
The noodles came with a generous portion of a large beef bowl, and there were plenty of slices of beef, so until the end of the meal there was the surprise of turning up another slice of beef. I took a sip of the soup first, and it was very refreshing, with a strong bone broth flavor but a very clear noodle broth. So even though I didn't finish the bowl of noodles, I drank all the soup. I sat at the table opposite the kitchen, which is open and glassy, so I could see the ramen master stretching, folding, and tugging a whole piece of noodle over and over again, and the dough was like a part of his finger, at his command, until the dough was stretched into a thin noodle without a single break. I couldn't help but taste the ramen, it's very delicate and chewy, but the texture of the noodles doesn't pop, which is very different from juksangmyeon.
Special mention should be made of the white and green color of this bowl of noodles. The radish was so amazing when I took my first bite that I couldn't resist taking a photo to remember it. The radish is cooked just right, so the amount of juice and flavor of the radish itself is excellent. The radish was very creamy but not melting, and the broth blended just right with the fresh flavor of the radish itself, which was a big plus!
I don't know if his cilantro and garlic scapes are locally sourced, as they have a great vegetable flavor. The best way to eat the soup is to scoop up some of the cilantro and garlic scapes with each sip, as the garlic scapes and cilantro enhance the flavor of the soup.
The last thing you must say is chili, chili, chili! This is really important, chili peppers definitely have the power to sublimate in northern noodle dishes. Lan Xiaohua also made a special journey through a bowl of noodles, which is quite interesting to read about. I made a point of reading the description of the chili pepper section, and sure enough, it says that the chili oil is made from air-freighted Gangu chili peppers. Gangu chili peppers are very famous, known as the "hometown of chili peppers", the chili peppers produced here are red, thick and oily, with a rich and fresh spicy flavor. So eat his family's noodles, tasted his family's chili, I must come to eat his family's cold skin, is the reason for the chili, this chili splash out of the cold skin must be good.
In the Bay Gardens live so long, actually found so close to their own surprisingly there is a very good noodle shop! It is in the resort, and I knew about this restaurant early on, but was fooled by its name, and thought it was a place to eat seafood Cantonese food, so I ignored it.
Address: Zhuhai resort (next to the Starlight Convention Center)
Temporarily recommended dishes: biangbiang noodles, cold skin, rolled noodles (because I have not eaten all over the world, so first recommended these)
Once in the hotel to see the picture of Master Li and the introduction of the front door
Master Li do face more than 30 years, known as the "Northwest noodle king", and the "Northwest noodle king", the "Northwest noodle king. I've heard that many municipal leaders have eaten his noodles and given them high marks; I've also heard that a lot of people in Zhuhai drive limousines a thousand miles to come just to eat a bowl of noodles made by him.
I came here to taste the biangbiang noodles, and after eating them, I just want to say: I want to eat this noodle 100 times!
A bowl of biangbiang noodles is 25 RMB for three noodles, and it's filling. When the waiter brought the noodles, the whole aroma of the noodles came to the face, the color and aroma are very attractive. biangbiang noodles practice makes it clear that the layering of the noodles and toppings, general biangbiang noodles is to cook the noodles, plus boiled bean sprouts and bok choy, fished out of the bowl and added bashfulness, chili powder, chopped scallions, small garlic granules, and finally, the oil will be heated up and slightly cooled splashed on the chili noodles. Done.
The practice is not difficult, but the biangbiang face of noodle quality pinch, the mastery of the fire, as well as the ingredients themselves is very demanding. Master Li made this bowl of biangbiang noodles really amazing! The noodles are strong and chewy, and it would be difficult to make them without enough time and proper technique. I heard that the ingredients of this bowl of noodles are carefully prepared by him with a dozen kinds of seasonings, so after mixing evenly, every mouthful of biangbiang noodles in the mouth is very enjoyable, letting the chili pepper that is not dry, the aroma of the oil in the hot pot, the salty and moderately flavored seasoning, and the strong noodles mingling in the mouth, simply enjoyable.
In addition to the famous biangbiang noodles, another thing that made me very happy is that I finally found a good cold skin in Zhuhai! I ordered one cold skin and one Qishan rolled noodle skin, both of which tasted very Shaanxi. The cold skin was soft, smooth, moderately soft, very chewy gluten, and had just the right amount of sourness, saltiness, and spiciness. The Qishan Rolled Noodle Skin was a different story, the skin was on the hard side, bouncy and very crisp. The ingredients and flavors are the same for both, it's just a matter of personal preference for the softness and texture of the crust. I'm very satisfied to have such an authentic cold skin in the field.
A lot of people also recommend Zhuhai Fisherman's House's noodles, knife-shaved noodles and oil cakes. I just haven't had time to taste them all. But this restaurant is identified and highly recommended by me! So I'm going to write a special article about the noodle dishes in Zhuhai Fisherman's House after a few more visits to show my love for it.
There are many places to eat noodles in Zhuhai, but the number of places where you can eat good noodles is really limited, and as a person with a special feeling for the opposite side of the world, I'll continue my noodle-hunting journey.
---------------------------- ? The first time I've ever seen this, I've seen a lot of people who have been in the same boat. -----------------------------
Your favorites and rewards will be my motivation to continue my food journey, and I look forward to meeting you through food and words in the big world.