A list of specialty pasta dishes from all over China? What are the noodle dishes in various parts of

I have to take care of this problem, because I love to eat pasta, and I eat noodles twice a day. And I have eaten many, many noodles, all kinds of them, so I will make a list today and introduce the characteristics with my personal experience. The first time I wrote about this delicacy, I was still nervous, so let's practice them one by one.

1.Shanxi oil noodles.

Compared with many people who have heard of Shanxi knife-cut noodles, there are occasionally Shanxi knife-cut noodles shops all over the country. And what impressed me here was the oily noodles. In fact, there is not so much oil in the oily noodles, he just will match the seasonings, soy sauce, vinegar, sesame oil, the noodles are also very chewy, add a little lettuce and peanuts, and then put two heads of garlic next to it, this mouthful of garlic, it is absolutely amazing!

It is also recommended that you try it, it is delicious and not expensive.

2.Lanzhou beef noodles.

This one is also very common in almost all parts of the country, everyone in the alley. There will always be such a Lanzhou ramen, which mainly sells halal food, and in this, beef ramen is a must. Add gluten noodles to the clear soup, add a large slice of beef, chili pepper and vinegar at home, and then take two mouthfuls of garlic, it feels like heaven!

3.Xi'an Liangpier.

Xi'an's pasta is also very famous, there are a lot of love to eat, if you have to pick one first, then I must first also adjust the cool skin, this is a cold pasta, summer is very suitable to eat, mixed sesame sauce vinegar, peanuts, cucumber shreds, plus a little vinegar and a little chili oil. This mouthful of delicious food will make me cry. If you don't like the heavier taste, you can order the original flavor, and you can also eat it very happily, basically many people can accept it, and the taste is quite good!

4.Northeast Big Lapiel.

Speaking of delicious pasta, how can we not have a big lapier in our Northeast, which is big, long and soft, still cold, and not greasy to eat, as well as sesame sauce cucumber shreds, and some vinegar is very appetizing. A whole is a **, the amount of cuisine in our Northeast is large, and it is arrogant!

5.Stir-fried instant noodles in the north.

This is also an interview, but it's hard to say exactly where it is, like Beijing, there are also in the Northeast, basically you go to the barbecue stall in the north, and you will have such a staple food when you eat barbecue at night. This is basically a must-order dish when we go to the barbecue restaurant, and the soft fried rice stewed noodles with a bit of sauce are called a must.

6.Northeast dumplings.

For us people in the Northeast, or for the North, and even some Southerners celebrate the New Year or something, making dumplings must be indispensable. Whether the noodles used for dumplings are good, whether they can be rolled, and whether the dumpling filling is good seasoning, these are all very important. Including how to cook dumplings, how much water to cook, how big to cook, and what to eat with, they are all very particular.

So if you want to do it yourself, you have to study and understand, if you want to eat locally about this dumpling restaurant, if you go to the Northeast to Heilongjiang to give an example, you can go to a certain German dumpling restaurant is a chain, their Xisanxian, I think it is the best dumpling.

1. Wuhan hot dry noodles.

Wuhan hot dry noodles are different from both cold noodles and soup noodles. ()China Noodle Industry Network () (The noodles of hot dry noodles are slightly different from ordinary noodles, when making noodles, a little alkaline water should be added, and the hot dry noodles will be gluten.

2. Beijing fried noodles.

The essence of authentic old Beijing fried noodles is in the fried sauce. First of all, the yellow sauce must be good, and secondly, the heat and ingredients should be mastered well when the sauce is fried, the heat should be even, the ratio of the fried sauce must be appropriate, and the fried sauce will be fragrant.

3. Shanxi knife cut noodles.

Shanxi knife cutting face and dough technical requirements are stricter, if the kneading effort is not enough, it is easy to stick to the knife and break the strip when cutting. The magic of knife cutting noodles lies in knife skills. A clever chef can shave about 200 knives per minute, and the length of each leaf is six inches.

4. Henan Xiao Ji stewed noodles.

Xiao Honghe, the founder of Xiao Ji Braised Noodles, was originally the master of Yifu noodles at the state-owned Changchun Hotel in Zhengzhou. Instead of following the traditional mutton braised noodle style, he added sea cucumber and squid to the mutton braised noodle, which is called Sanxian braised noodles.

5. Lanzhou ramen.

The five steps of Lanzhou ramen making, from the selection of ingredients, the mixing of noodles, the resting of noodles, or the slipping strips and ramen, all skillfully use the physical properties of the ingredients contained, that is, the extensibility and elasticity of gluten proteins.

6. Hangzhou Pianerchuan.

Pian Erchuan is a famous noodle soup in Hangzhou, and the toppings of the noodles are mainly composed of snow cabbage, bamboo shoots, and shredded lean pork, which is delicious and delicious. It has a history of more than 100 years, and was first created by the Hangzhou old store Kuiyuan Museum.

7. Kunshan Olympic cooktop.

The Austrian cooktop pays the most attention to "five heats in one, small ingredients to make soup". The so-called "five heats" are bowl heat, soup heat, oil heat, flour heat, and topping heat; "Small ingredients for soup" means that the soup is not used in a large pot, but according to the current use of the guests, to maintain the original taste.

8. Zhenjiang pot cover noodles.

Cook the lid in the noodle pot, first blanch the toppings and then hot chopsticks" is the name of Zhenjiang pot lid noodles**. There is a small lid floating in the large pot, and the cooked noodles are very chewy. The unique woody aroma of the cedar lid also adds another layer of umami.

9. Sichuan Dandan noodles.

According to legend, Dandan noodles were created in 1841 by a hawker named Chen Baobao in Zigong. At that time, one end of the flat dan was a briquette stove with a copper pot on it. At the other end is a bucket of chopsticks, spices, and a dishwashing bucket.

10. Yanji cold noodles.

The soba noodles are covered with beef, apples, and kimchi, and a spoonful of cold and sweet soup is scooped from a large bucket before serving.

There are many pasta dishes in various places, and many of the contents of pasta training need to be learned, and professional pasta training must be in professional schools.

1. Shanxi noodles: the types include knife-cut noodles, fish pulling, dipping tips, buckwheat noodles, wheat noodles, simmered noodles, slicing noodles, miscellaneous grains, cat ears, and fried cakes. 2. Shaanxi pasta:

The types include oily noodles, Shaanxi noodles, mixed sauce noodles, hand-rolled noodles, noodles, meat sandwich buns, and hard noodles steamed buns. 3. Jiangsu noodles: the types include Wuxi pork rib noodles, Suzhou popping eel noodles, Shuangru gluten covered noodles, Wuxi xiaolongbao, and wine-stuffed meatballs.

4. Sichuan noodles: the types include dandan noodles, Song sister-in-law noodles, braised beef noodles, Zhenzi noodles, and pot helmets. 5. Northeast pasta:

There are Korean cold noodles, Yangchun noodles, handmade dumplings, bean paste cakes, corn tortillas, leek boxes, and pies. 6. Henan noodles: the types include knife-cut noodles, casserole noodles, chowder noodles, and cut noodles.

7. Cantonese noodles: the types include Cantonese wonton noodles, Yi noodles, and fried dumplings.

All but 6 have been eaten.

Suzhou noodle soup has a strong umami taste, rich kinds of toppings, and it is unforgettable to eat. There are many famous noodle shops in Shanghai, all of which are inherited from Suzhou noodles.

Fuzhou mixed noodles and Wuhan hot dry noodles are all dry noodles, each with its own merits.

Mutton stewed noodles, Zhenzi noodles, and fried sauce noodles are all very northern specialties, and I prefer Zhenzi noodles.

Knife-cut noodles, Lanzhou beef ramen, dandan noodles, do you need more introduction?

Shanxi's knife-cut noodles, Sichuan's dandan noodles, Beijing's fried sauce noodles, Lanzhou's ramen, Shaanxi's Zhenzi noodles; lamb stewed noodles in Henan; hot dry noodles in Wuhan; Fuzhou's mixed noodles; I've eaten them all. 8 kinds.

I feel that the knife cutting noodles are powerful, because now there is a new knife cutting robot, it looks so handsome, I went to the noodle restaurant two days ago to ask, the owner said that he bought it at the Tianxiang Food Machinery Factory, I dare to think it is very powerful.

Steamed buns, dumplings, siu mai, wontons, steamed buns, flower rolls, fritters, fried cakes, shortbread, tendon cakes, scones, egg cakes, finger cakes, sauce cakes, noodles, cold noodles, dandan noodles, bread, cakes, biscuits.

Summary. Hello, dear. The top 10 noodle dishes in the country are:

1st, Lanzhou beef noodles. Second, Shaanxi's trouser belt noodles. Third, Chongqing noodles.

Fourth, Shanxi knife cut noodles. The handle of Shanxi noodle industry is a traditional noodle dish in Shanxi. It is said that Shanxi knife cut noodles are invented by the Tang Dynasty horse Chai Shao, the knife cut noodles all rely on knife cutting, the surface cut out with a knife, the middle thickness of the edge is thin, the shape is like a willow leaf, and the entrance is slippery and the inner rib is slippery.

As the saying goes: "The world's pasta looks at China, and China's pasta looks at Shanxi". That's why knife-cut noodles are famous in the noodle world.

Hello, dear. The top 10 noodle dishes in the country are: No. 1, Lanzhou beef noodles.

Second, Shaanxi's trouser belt noodles. Third, Chongqing noodles. Fourth, Shanxi knife cut noodles.

The handle of Shanxi noodle industry is a traditional noodle dish in Shanxi. It is said that Shanxi knife cut noodles are invented by the Tang Dynasty concubine Chai Shao, the knife cut noodles all rely on knife cutting, the noodles cut out with a knife, the middle thickness and the edge are thin, the shape is like a willow leaf, and the entrance is slippery and the inner rib is inside. As the saying goes:

The world's pasta looks at China, and China's pasta looks at Shanxi". Therefore, the knife destroys the leaky noodles and is famous in the pasta world.

Dear, the fifth place is the head of the stove emblem plate surface. The sixth is Henan stewed noodles. The seventh is dressed as a Shanghai scallion oil board.

The eighth is Beijing fried noodles. The ninth is Wuhan hot dry noodles. The tenth is Sichuan Dandanmian, which originated in Zigong City.

The noodles are thin, salty, fresh and slightly spicy, fragrant, and very flavorful. Dandanmian has a history of more than 100 years, and it was created by a hawker named Chen Baobao in Zigong, and it was named because of the flat shoulder.