Lanzhou beef noodles, also known as Lanzhou broth beef noodles, is a flavor snack in Lanzhou, Gansu Province. The legend originated in the Tang Dynasty, but it can't be verified because of its long history. According to historical records, Lanzhou beef noodles began in Jiaqing period of Qing Dynasty, and were brought to Lanzhou by Ma Liuqi, a Dongxiang nationality, from Chen Weijing, a Qinghua person in Huaiqing Prefecture, Henan Province. Later generations Chen Hesheng and Ma Baozai unified the standard of Lanzhou beef noodles with "one clear (soup), two white (radish), three red (chili pepper), four green (coriander and garlic seedlings) and wuhuang (noodle Huang Liang)". [1][2] It is characterized by its unique flavor of "clear soup mirror, fragrant rotten meat and fine noodles" and "one clear, two white, three red and four green wuhuang", one clear (soup clear), two white (radish white), three red (Chili oil red), four green (coriander, garlic sprout green) and wuhuang (green). And it was rated as one of the three Chinese fast food by China Cuisine Association, and won the reputation of "the first side of China".
Noodles with Soy Bean Paste, Beijing Style
Popular in Beijing and other places, it is made of vegetable code and noodles with fried sauce. Cut or cook cucumber, Toona sinensis, bean sprouts, green beans and soybeans, and make them into dishes for later use. Then make fried sauce, stir-fry diced meat, onion and ginger in oil, and then add yellow sauce or sweet noodle sauce made of soybeans to stir-fry to get fried sauce. After the noodles are cooked, take them out, drain the water, pour the fried sauce on them, and mix them with dishes to make Zhajiang Noodles (pot pick). There are also noodles that are soaked in cold water after being fished out, drained, and then fried with sauce and vegetables, which are called "cold noodles".
Henan stewed noodles
Henan cuisine has a long history. It is a traditional snack with meat, vegetarian food, soup, vegetables and rice. It is famous in the Central Plains and spread all over the country for its delicious taste and economic benefits. Huimian Noodles can be divided into mutton Huimian Noodles, beef Huimian Noodles, three fresh Huimian Noodles, five fresh Huimian Noodles and so on according to different ingredients. Huimian Noodles is a kind of pasta similar to lasagna, which takes high-quality high-gluten flour as raw material, supplemented by broth and various side dishes. The soup has good gluten and high nutrition.
Hangzhou pianerchuan
A famous noodle soup in Hangzhou, the topping of which is mainly composed of cabbage, bamboo shoots and shredded lean meat, is delicious. It has a history of more than 100 years, and was first initiated by Kuiyuan Pavilion, an old shop in Hangzhou. Its characteristics are the delicacy of snow vegetables and bamboo shoots, which make diners have endless aftertaste after eating them.
Kunshan aozao noodles
Suzhou Kunshan Aozao noodles are most famous for fried fish noodles in red oil and braised duck noodles in white soup. Fried fish noodles in red oil, the noodles are white and the soup color sauce is red; Braised duck noodles in white soup, white noodles in white soup, original color and original flavor. There have always been different opinions about the word "Aozao". Legend has it that when Emperor Qianlong traveled incognito to the south of the Yangtze River, he was hungry after visiting the Yufeng mountain scenery through Kunshan, so he came to this small noodle shop and ate a bowl of fried fish noodles with red oil. He felt that it was delicious and asked the eunuch to inquire about the cooking method. However, due to the language relationship, the eunuch seemed to understand, but he had no choice but to use his quick wits to play the emperor: "The red oil noodles taste good, mainly because of the mystery on the noodle stove." When Qianlong heard this, he laughed and said, "The noodle stove is mysterious, and the mysterious noodle stove". Since then, this small noodle shop has had the reputation of "Aozao noodles". A more credible statement is: Yan Fuxing noodle restaurant is small and old, and it is dark and long; When Chen Xiuying was old, his hands and feet were slow and his eyes were not careful, so he was nicknamed "bad noodles" by regular diners. Yan Zao is a Kunshan dialect, which means not very clean. Who knows that this strange name has made it spread like wildfire.
Zhenjiang pot cover noodles
Zhenjiang Pot Cover Noodles originated in A.D. 175 1 year. Aisin Gioro Hung Li went to the south of the Yangtze River for the first time, landed in Xijindu in casual clothes, and came to a noodle shop with an attendant, urging him to eat noodles one after another. The shopkeepers are the couple, who just opened late that day. The man anxiously "jumped noodles" and sliced noodles, while the woman scrambled down, boiled juice and made toppings. In a hurry, sister-in-law Zhang threw the small pot cover into the big pot. Who knows, when the noodles were made, they were hungry and ate them, saying, "It tastes good, it tastes good" and went to the kitchen to see how the noodles were made. However, I saw a small pot cover floating in a large pot of noodle soup, and suddenly realized, saying: The pot cover tastes good! It is said that in the past, people in Zhenjiang didn't need a pot cover below, but Zhang Sister-in-law of a small noodle shop accidentally covered the pot cover and put the soup pot cover into the noodle pot by mistake, which had an unexpected effect. Later, this method was used. When the noodles are put into the boiling water pot, a small pot cover is used to cover the noodle soup, which can achieve the following benefits: first, the raw noodles are put in part by part, and the cooked noodles are not sticky and scattered, and the specifications are accurate; Second, when the noodle soup is boiling, it is easy to remove floating foam and keep the noodle soup from turbidity; Third, noodles are easy to ripen, not raw or rotten. According to the local tradition, when customers come to the store to eat noodles, they usually bring all kinds of vegetarian dishes, such as pork tenderloin, pork liver, beef, eggs, fresh bamboo shoots, green peppers, Chuanxiong, small vegetables, etc., which are cooked in a noodle pot and then mixed with noodles to eat. Some stores have prepared "Qingtou" for customers' convenience. The so-called green head is a kind of noodle sauce made of various vegetables, which can be divided into raw and cooked. Raw garlic flowers, garlic paste, and pickled vegetables (pickled vegetables in spring); Cooked vegetables include small green vegetables, Ligusticum chuanxiong and green peppers (after washing them, they are cooked with boiling water and cut into shreds or segments). In a word, different vegetables are selected with the change of seasons to make green heads.
Jilin Yanji cold noodles
The traditional food of Korean people is buckwheat flour or wheat flour (also corn flour, sorghum rice flour and elm bark flour). Koreans have the tradition of eating cold noodles at noon on the fourth day of the first month, or on their birthdays. Buckwheat noodles are covered with beef, apples and pickles. Before serving, scoop a spoonful of cold and sweet soup from a vat, and a bowl full of it is cool. This is the impression left by Yanji cold noodles to many people, and it seems that only the cold noodles made in this way are the most authentic. Cold noodles pay attention to clear soup-beef soup must skim off the oil slick; Cool-both soup and noodles should be eaten cold. Only in this way can the summer heat be thrown out of the "noodle shop". According to folklore, eating slender and long cold noodles on this day will bode well for longevity and longevity, so cold noodles are also called "longevity noodles". In the past, when people in China saw that the apparatus for suppressing cold noodles was a wooden zygote, it was called "box noodles".
Shanxi noodles
Popular in the north. Operation process: the flour is lumped, the dough is held in the left hand, and the curved knife is held in the right hand. The noodles are sliced into a boiling pot, cooked, fished out, and eaten with minced meat and seasonings. It is the most famous in Daoxiao Noodles, Shanxi. Daoxiao Noodles is famous at home and abroad for its unique flavor. Daoxiao Noodles got its name because it was all cut with a knife. The leaves cut with a knife are thick in the middle and thin in the edge. Sharp edges, shaped like willow leaves; The entrance is soft but not sticky, and the more you chew, the more fragrant it is, which is very popular among pasta lovers.
Dandan Noodles, Sichuan
The famous Chengdu snacks. Roll the flour into noodles, cook them, and spoon the fried pork powder. The cooked noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a feast snack.
Wuhan dry noodles
Regan Noodles is a special snack in Wuhan. It is also known as the five famous noodles in China with Daoxiao Noodles, Yifu, Dandan Noodles, and Huimian Noodles. It is a characteristic premature snack in Wuhan. Noodles have slender roots, strong muscles, yellow and oily color and delicious taste. Mixed with sesame oil, sesame paste, spiced pickles and other ingredients, it is more distinctive. Regan Noodles is different from cold noodles and soup noodles. Noodles are cooked in advance, supercooled and oiled, and then sprinkled with sauces made of sesame sauce, sesame oil, balsamic vinegar and Chili oil, which adds a variety of flavors. When eaten, noodles are smooth and chewy, and the sauce is fragrant and delicious, which greatly increases people's appetite.