Han nationality pasta. Popular in Beijing and other places, it is made of vegetable code and Zhajiang Noodles. 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 sweet sauce made of yellow sauce or soybean to stir-fry to get fried sauce. After the noodles are cooked, take them out, burn them with deep-fried sauce, and mix them with serving codes, and they become Zhajiang Noodles. There are noodles that are fished out and soaked in cold water and then added with fried sauce and vegetable code, which is called "over water".

This is dried noodles:

The origin of Regan Noodles is actually very simple: probably in the 1930s, a Wuhan man who sold bean jelly and noodle soup for a living was afraid that the unsaleable noodles would turn sour, so he cooked the noodles, fished them out and spread them on the chopping board, accidentally bumped into a sesame oil pan and sprinkled sesame oil. The next day, he scalded the cooked noodles with boiling water several times, put them in a bowl and added seasonings such as chopped green onion. The result is very delicious. In this way, he inadvertently produced the famous Regan Noodles.

There are different ones. Look carefully. ~! ! !