Slag noodle is a traditional food deeply loved by the public, and there are many slag noodles with unique production and different tastes in various places. Jinling Zhajiang Noodles in Nanjing, Jiangsu Province is famous for its elaborate production and unique seasoning. The taste goes deep into the teeth and has an endless aftertaste. The zhajiang noodles in Hengyang, Hunan Province, boiled with bean paste and spiced powder, are spicy and unforgettable. In addition, Mianyang, Sichuan also has a unique Mianyang slag noodle, which is cured with flour imported from Himalayan port and Sichuan Pujiang bean paste, which makes people want to stop.

The most representative slag river surface should be the slag river surface of old Beijing and Beijing. The sauce mixed with raw materials such as yellow croaker and pork, and the noodles are soft, tough and chewy, and a bite is smooth and refreshing, which makes people memorable. In addition, different Zanzi also have their own characteristics, including sauce meat Zan, vegetarian sauce Zan, egg sauce Zan and other flavors. The dregs of old Beijing, simple and delicious, are still loved by diners all over the world.

Zhajiang Noodles in Guangzhou also has many characteristics, such as Hakka Zhajiang Noodles. This kind of pasta is made of pork liver, lean meat, mushrooms and other ingredients, mixed into a unique sauce, delicious and fragrant. In addition, there are a variety of taste choices, such as boiled meat residue sauce noodles and beef residue sauce noodles, which can meet the taste needs of different groups of people. In a word, Guangzhou's Zhajiang noodles are definitely a delicacy, which should not be missed.

No matter in the south or the north, the pressed noodles in different places have different production characteristics and tastes, and they all have unforgettable delicacies. If you want to taste the squeezed noodles from different places, you might as well take a gourmet trip and enjoy the special flavor of different regions.