A beautiful quotation describing fried noodles is as follows:

Fried noodles in sauce is a Chinese Han specialty noodle dish. It originally originated in Beijing as a Shandong Lu cuisine. However, after spreading to the north and south of the Yangtze River, it is known as one of the "Ten Great Noodles of China", popular in Beijing, Shandong, Hebei, Liaoning, Jilin and other northern regions, from the vegetable code, fried sauce mixed with noodles and become. The cucumber, toon, bean sprouts, green beans, soybeans cut or boiled, made into a vegetable code standby.

Then make the fried sauce by frying diced meat and green onions and ginger in oil, then adding yellow sauce or sweet flour sauce made from soybeans and frying it. After the noodles are cooked, pull them out, pour the sauce over them, and mix them with vegetables to make noodles with fried sauce. There are also noodles that are soaked in cool water after being fished out and then topped with fried sauce and vegetable code, called "over-water noodles".

Beijing's specialties are recommended: Old Beijing fried noodles, fried liver, lo mein, popped tripe and Peking duck.

1, Old Beijing fried noodles.

Old Beijing Fried Noodles is rated as one of the "China's top ten noodles", the noodles are boiled and put on the vegetable code, poured with fried sauce, that is, fried sauce noodles. The noodles are very taut, the sauce is salty, and the vegetables are refreshing, which makes the noodles very popular among diners.

2, fried liver.

The main ingredients of fried liver are pork sausage and liver, clean pork sausage and liver, cut, burn a pot of pork bone soup, put ginger, garlic, star anise, vinegar, soy sauce, soy sauce and slowly simmering, soup simmering well after the pork sausage and liver to put in to continue to simmer, and finally thickened with cornstarch.

3, brining.

The brine is said to have originated in the south of Beijing's Nanxiang Street, where it is cooked with roasted pork, pork intestines and pig lungs.

A bowl of steaming hot boiled, sprinkled with garlic, chili oil, chopped green onions, pork intestines soft but not rotten, roasted pork, pig lungs absorb the soup, taste thick but not greasy.

4, popping belly.

Popping tripe in the Qing Dynasty during the Qianlong period has been recorded, generally made of sheep or cattle with a hundred leaves and belly collar, fresh sheep belly or fresh tripe with boiling water quickly blanched, with sesame oil, chili oil, vinegar, salt, sugar, soy sauce, sesame seed paste, minced garlic, minced parsley, minced green onions mixed with eating, crisp, tender texture, loved by the old Beijingers.