What is the difference between Japanese and Chinese ramen?

I still like Chinese ramen, it's firm and chewy. Lou mainly wants to eat Japanese ramen, so he went to Ajisen to try, which is similar to the Japanese (slightly worse), their noodles are yellow, round, and particular about soup and ingredients. Japanese ramen is delicious, but there are also a lot of unpleasant ones, and once I almost didn't faint, except for the salty taste. ‍‍

Japanese ramen noodles are made with lye water to increase the elasticity of the noodles, while most ramen noodles in China still do not use lye water, and although Lanzhou beef noodles also use lye water, the taste seems to be different, and it is not as strong as Japanese ramen. ‍‍

In China, ramen is hand-drawn by chefs after making good noodles; Ramen, on the other hand, is cut with a knife and sometimes with a dough sheeter.

I felt that the soup was different, and the ingredients were different. Our soup is clear soup and they are thick soup. Our toppings are a few slices of beef, and they have eggs, vegetables, slices of meat.

As far as I know, Japanese ramen is made by machines, while our Chinese ramen is made by the ramen chef himself, and there is a big difference.

China's broth is mostly made with pork, beef, or seafood; Japanese ramen broth is made by adding other seasonings such as soy sauce and miso to the tonkotsu broth.

Japanese ramen is pressed, Chinese ramen is "pulled" out, we noodle clear soup, they noodle soup, many ingredients, ** is also expensive. ‍‍

The prototype of Japanese ramen is Guangdong wonton noodles, and after World War II, Japan introduced wonton noodles and became Japanese ramen, because at that time, wonton noodles also needed to be pulled by hand, so they also belonged to ramen. Later, through the brine and braised vegetables, soy sauce ramen evolved into soy sauce ramen, which is similar to the beef brisket noodles in Liangguang today, and Guilin rice noodles are also of the same origin. Hakata tonkotsu ramen is made from the north, and the tonkotsu soup is the same as the northern bone broth, but the Japanese like to add ingredients to the soup to boil, which will make the soup more turbid, and the ingredients boiled in the bone broth will also appear as a side dish on the ramen, which looks better.

The difference is that Chinese ramen is pulled, while Japanese ramen is machine-pressed.

The characteristic of Japanese ramen is that the soup is relatively thick, and our Chinese ramen soup is sometimes a broth, and the noodles are delicious.

The soup of Japanese ramen can be said to be the soul of Japanese ramen. There are three major types of ramen in Japan, which are: Sapporo Ramen, Kitakata Ramen, and Hakata Ramen.

I work in a ramen shop in Japan, and the noodles in our store are all delivered from the factory, and they are made by machines rather than pulled out, but we Chinese are different, they are all handmade noodles, which is very chewy. ‍‍

I have eaten it several times in China, and the soup, meat, and eggs are all delicious, but the noodles taste like instant noodles at home. Is he like this or am I fake?

I think Japanese ramen is very tasty because the pastry is relatively chewy, and it doubles the flavor with a well-made broth。We can often see Japanese-style pork ramen outside, the so-called pork is actually pork made of barbecued pork, and with a candy egg, it feels like life will be delicious, even if you don't go out, you can eat delicious food.

We first clean the pork tendon meat we bought and cut it back and forth a few times, but we must make sure that we do not cut it. Use the back of the knife to loosen the shuttlecock meat, then roll it up and tie it tightly with a thread. Heat the oil in the pan and fry the meat until the surface is yellow.

Add soy sauce, dark soy sauce, mirin, ginger slices, rock sugar, salt, and bundled tendon meat to the water, put it in a pot and start marinating, and then simmer for an hour and a half after boiling over high heat.

Boil the eggs until they are sweetened, about 15 minutes after the water boils, put the eggs in cold water and let them cool and peel them. You don't need to take out the tendon meat, just put the meat and marinade in the refrigerator, soak the eggs, and set it aside for later use. Put water in the pot, add two slices of ginger and an appropriate amount of cooking wine, put the bones in it and boil for about three hours, so that the soup is more delicious.

Cook a handful of ramen noodles with boiled bone broth, sprinkle salt on them to taste, remove them and start serving.

Because you eat it yourself, you can decide on many ingredients according to your own preferences, put your own marinated sugar eggs on the noodles, cut the tendon meat into thick slices and put them in a bowl, and add some of your favorite vegetables, such as shredded lettuce, corn, green beans, green onions, seaweed, etc., these vegetables can be blanched in water before adding them to the bowl. The advantage of bone broth is that the taste is relatively strong, and it will not feel greasy at all, if you are afraid of trouble, you can also go directly to the supermarket to buy ready-made soup packets, but compared to the one you make yourself, it must lack some soul.

I think Japanese ramen is very delicious, and the taste inside can be said to be very authentic, and it tastes very good.

I think the taste is very authentic, and I like it very much, and the taste is very good.

I think Japanese ramen is very tasty, and it also has a lingering aftertaste. At the same time, it also has a very authentic taste.

The difference between Japanese ramen and Chinese ramen.

1. The difference between noodles: For Chinese ramen, the noodles are made by the chefs, which is what we often call handmade noodles, while Japanese ramen is not artificially made, it is cut with a knife. Japanese ramen is usually made with alkaline water, which is used to increase the elasticity of the noodles, but this is not the case with Chinese noodles, so when you eat them, they are not as strong as Japanese ramen.

2. The difference between soup: The soup base of noodles is very important, so the soup base of Chinese ramen is also after a lot of effort, China generally uses stock, the so-called soup is boiled with pork, beef, and seafood, so the soup base is extraordinarily delicious. In Japan, the base of ramen soup is mainly tonkotsu, which is made by adding various seasonings to the pork bones.

Japanese ramen mainly relies on soup base, and Japanese ramen is divided into: Sapporo ramen, Kitakata ramen, and Hakata ramen.

Ramen says Japanese-style barbecued pork bone soup, ramen instant non-fried instant noodles, three boxes of tomatoes*1 + pepper*2

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Purchase. Classification of Japanese ramen.

1. Fabric: In terms of fabric, Japanese ramen can be divided into three types: somen noodles, udon noodles, and soba noodles.

2. Garnishes: Japanese ramen is divided into garnishes: barbecued pork noodles, wonton noodles, pork rib noodles, etc.

3. Soup stock: The soup stock of Japanese ramen is: soy sauce ramen, miso ramen, tonkotsu ramen, and salted ramen.

Soy Sauce Ramen: This flavored soup stock is the most popular in Japan because it is mainly a sauce that uses soy sauce as the base for ramen soup, and there are many types of sauces. Soy sauce with a strong color flavor, soy sauce with a light and thin taste, white and odorless soy sauce, and so on.

Miso Ramen: The origin of this soup stock was due to the request of customers to add ramen directly to the miso soup.

Tonkotsu Ramen: This is much simpler, the main thing is to put the pork bones in a pot and cook them for a long time, the longer the boiling time, the stronger the flavor of the pork bones. When this soup is added to the ramen, it becomes extremely delicious.

Shio Ramen: This type of ramen is a ramen that has been passed down from our Chinese diaspora, that is, salt is sprinkled into the ramen, so the taste is full of salt.

The difference between noodles: Chinese ramen noodles are made by hand, and the noodles will absorb a lot of soup in the bowl, and you can choose a lot of thickness and width, and the taste is richer. The noodles of Japanese ramen are machine-pressed and cut, and the texture is basically the same.

The difference between soups: The soup of Chinese ramen is basically pork miso soup or beef soup like Lanzhou ramen, while the current types of Japanese ramen are pork bone broth, chicken soup, and the soup is relatively thick or a clear soup with soy sauce or salt, or miso soup.

To put it simply, Chinese ramen sells mainly noodles, while Japanese ramen sells mainly soup. Chinese ramen relies on noodles to absorb the soup to make the noodles taste more delicious, while Japanese style mainly competes with the taste of soup, plus a variety of other combinations, such as barbecued pork, pork cartilage, soft-boiled eggs, cotton and linen, and many other combinations. In Chinese ramen restaurants, the menu is always accompanied by other cooking methods such as fried noodles and bimbimin.

Ramen was introduced from China and developed by the Japanese as a way to suit Japanese tastes, and Japanese culture was originally strongly influenced by Chinese culture, and ramen is just a microcosm of it. Our generation also needs to improve themselves, develop and expand the Chinese noodle culture, and make it more exquisite and delicious.

1.Japanese ramen is more popular in terms of industry standardization. In Japan, there are manufacturers specializing in ramen shops called "raw ramen", and the thickness, softness, and hardness, and the amount of food are all standard specifications and packaging.

In Japan, there are also manufacturers that specialize in "noodle yards" for ramen shops. 2.There are basically only a few types of ramen in Japan.

Chinese ramen comes in a variety of forms, including "fried noodles", "braised noodles", "hot soup noodles", "cross-bridge noodles", "oily noodles", "dandan noodles", "knife-cut noodles" and "yangchun noodles" - therefore, Chinese ramen has a richer taste and more variety.

In China, ramen is made by hand after a chef and good noodles, and in Japan it is cut with a knife and often with a dough sheeter.

Sapporo ramen, Hakata ramen, and Kitakata ramen are also famous for their "Santan Daidai Ramen" in Japan, as well as Kyoto Ramen and Kumamoto Ramen.

1. Sapporo ramen: The earliest origin was salt-flavored ramen, but later it was the miso flavor that became a representative. It was the first flavor of ramen from all over Japan to gain national popularity.

2. Hakata Ramen: Mainly made in Fukuoka City, Fukuoka Prefecture, Japan, Japanese ramen with tonkotsu broth and fine noodles as the raw materials of Yamalao, characterized by milky white tonkotsu white soup.

3. Kitakata Ramen: The soup base is made of pork bones and small dried fish, and the noodles are made of large flat curly noodles to give it a unique taste.

4. Kyoto Ramen: It is a popular noodle dish from China, but it has become a representative of the Japanese people.

5. Kumamoto Ramen: Kumamoto ramen soup is made with chicken ribs and vegetables, which has a smooth taste, and the biggest feature is that sesame oil and garlic flakes are added to the soup.

Chinese ramen.

China's noodle culture has a long history, and all major cuisines have noodles. China's ramen is famous for its "Lanzhou ramen", "Shanxi knife cut noodles", "Shaanxi noodles", "Henan braised noodles", "Shandong noodles", as well as other noodles and trouser belt noodles.

Japanese ramen. The Japanese word for ramen is "ramen, ramen". There was no ramen in Japan, and the Japanese have always eaten soba noodles, and in the 1900s, Chinese from Shanghai and Guangdong sold cut noodles in Japan, served with a simple soup base and toppings. During the Showa period, ramen became popular in Japan.

Noodles made by hand or by machine are boiled and boiled in a soup made from pork bones, chicken, vegetables, and dried fish, and most of them are served with toppings such as barbecued pork, bamboo shoots, and chopped green onions.

Distinguish noodles:

Chinese ramen has a long history, and I used to open a Lanzhou ramen shop at home, so I have seen the whole process of making Chinese ramen since I was a child. The powder is made of high gluten powder and puffy ash powder, and the puffy ash powder is ......If you have seen the animation of the little master of China, when the special chef went to the exam for the first time, the stone used by the little master was that thing. The noodle part is very important, my family used to be a master and noodles, and the muscles of the ramen master are very considerable, because even if you add fluffy ash powder, the actual degree of tendon will not be like that of Xiaodang's family, and it still needs to be kneaded vigorously.

The main purpose of resting noodles is not to make the dough fluffy, but to make the dough firmer and easier to handle. Finally, it needs to be kneaded again and again to remove the air bubbles in the dough. So this step is very time-consuming, and the biggest thing that is different from Japanese ramen is this.

A lot of Japanese ramen is machine-processed noodles, and many of them are prefabricated ramen, as long as you eat hot water before eating, I don't know a lot about what the handmade Japanese ramen looks like on the specific production process, I hope to point out.

Soup: The soup of Chinese ramen is made by boiling the chopped beef bones, lamb bones, green onion and ginger and some other seasonings directly with water, and adding some salt, so the soup of Chinese ramen can also be seen to belong to the clear soup, the texture of the soup is transparent and clear bone broth flavor, and the soup you are drinking Chinese ramen belongs to the clear taste rather than thick, that is, in general, the noodles of Chinese ramen are heavier than the soup. Japanese ramen is different, Japanese ramen is more particular about soup, generally pork bone broth, beef bone broth, kelbu bonito soup, etc., and the production process is generally made of cooked bone and meat soup, which is why the soup of Japanese ramen is mostly white soup.

In terms of taste, Japanese ramen soup is a soup with a thick flavor of meat and bones, and you can eat the aroma of the meat itself compared to Chinese ramen soup, so many people like Japanese ramen more because they like soup.

Garnish dishes: Chinese ramen is Lanzhou beef noodles, there is a formula called one clear, two white, three yellow and four green, the side dishes are reflected in the salted buffalo beef, white radish, green onions, coriander, chili oil, no pickles as side dishes, no eggs, all side dishes are original dishes, which highlights the clear soup and the strong noodles, and the side dishes are mostly spices, which can make people feel the power of noodles better. There are too many types of side dishes according to the different tastes of Japanese ramen, at least there are Japanese barbecued pork, soft-boiled eggs, fish plates, bamboo wheels, chopped chives, seaweed, pickled bamboo shoots, kelp, sea ramen, some seafood ramen, sashimi, mentaiko and the like, so it can be seen that Japanese ramen is relatively balanced in all aspects, and there are more things, and all kinds of side dishes are also divided into many types according to the different types of noodles.