Where is the most authentic ramen? Does ramen say it s delicious?

Lanzhou ramen, of course.

Lanzhou ramen is called beef noodles in Lanzhou, and the chain restaurants opened in other places are called Lanzhou ramen. As a folk snack, Lanzhou ramen has now gone abroad and is also very popular in foreign countries, which shows the charm of Lanzhou ramen.

Lanzhou ramen is found in almost every city, and there is also a survey of the three giants of Chinese snacks on Weibo, including Lanzhou ramen. I'm not a noodle lover, but Lanzhou ramen has won my heart, my favorite is the thinnest ramen, like the thickness of a hair, a bowl of noodles, put some chili oil, put some vinegar, and then eat it, it will not disappoint anyone. <>

When I went to eat Lanzhou ramen, I also especially liked to see the master ramen on the spot, I really envied the master's skillful hands, a dough, through the master's hands, it became noodles of different thicknesses, plus their secret soup sauce, it was really delicious in the world, once eaten, it will be unforgettable for life.

If I'm lucky, I hope I can come to Lanzhou in person and eat a bowl of Lanzhou beef ramen in the future.

Ramen said that there are quite a lot of delicious ones, and I personally think there are the following ones:

1. Pork bone barbecued pork flavor.

The tonkotsu barbecued pork flavored ramen is the best, the soup is very rich, super delicious, the noodles are a little salty, but they are still very flavorful, the taste of the noodles is also very smooth, and the most important thing is that it really has barbecued pork in it, and it is still a large piece, it is really real.

Second, the spicy taste of hell.

If you are afraid of oil, you can put less in the oil packet, freeze-dried barbecued pork slices are really enough, and it is very satisfying to eat, this is still very spicy in terms of soup, but if you like to eat spicy, you must feel very delicious.

3. The taste of prawns tom yum.

The sour and spicy soup base is super appetizing, and the taste of the soup is really positive, but if you don't like it too sour, you can put the lemon later, and add dried squid and dried shrimp to the noodles, which is super satisfying and refreshing and appetizing!

How to eat. Pour 2 litres of water into a pot and bring to a boil.

Prepare a noodle bowl, pour the barbecued pork and soup packets into the bowl and pour 360ml of boiling water. (360 ml of water is equivalent to a little more than a cola).

Add handmade noodles to the remaining boiling water in the pot and cook for another 2-3 minutes.

Perfectionist approach: After the ramen is fished out, it is stronger to pass it through cold water! Remove the ramen, add it to the soup base, and add it to your taste. The side dishes are ready to eat right out of the bag, so you don't need to cook them.

There are two types of delicious ones:

1. Crispy meat crispy noodles.

Reason for recommendation: This bibimbine is a knife-cut dry noodle, which is thicker than the thin noodles of boiled noodles, and the taste is very good, chewy enough, and the more you chew, the more fragrant it is. The fragrant sesame sauce and the right chili oil are mixed together, and the fusion of fresh and mellow and slightly spicy is the biggest feature of this mixed noodle, each noodle is covered with a rich sauce, just the right amount of spicy makes the noodles more appetizing and not so greasy, and the taste is very good.

2. Pork belly chicken flavor ramen.

The taste of the pork belly is soft and glutinous, and you can eat the obvious flavor of the pork belly, which is better than expected, and the amount can also be used. The soup is milky and thick, peppery and has a very strong umami flavor of pork and chicken bones.

Overall, the highlight of "Ramen Talk" is the firm noodles, the rich soup base, and the packaging with attitude. If you want to enjoy delicious noodles at the same time, then these two are highly recommended for everyone to buy and taste.

Ramen is said to be different from Lanzhou ramen, the flavor is Japanese-style ramen, but it is an authentic local enterprise product. The taste is okay, and it feels similar to Ajisen ramen.

The ingredients of the noodles have gardenia yellow, which is immediately reminiscent of domestic spaghetti, and most of the ingredients list has gardenia yellow, but most of the imported spaghetti ingredients list only write hard wheat.

The taste of the soup is similar to that of the Ajisen physical store in my memory, it is relatively rich, the taste of bamboo shoots is also okay, it is very tender to chew, the barbecued pork is relatively thin, and the large row of the famous delicatessen here is eight yuan a piece, so the old man will definitely say that it is not cost-effective, but the tonkotsu soup package itself is also valuable, the black fungus silk is soft, there are a lot of white sesame seeds almost covering the entire bowl of noodles, and there are a lot of chives.

Ramen says that like other emerging brands, it will focus on a "big item" first, and then expand it. For example, ramen is said to have the flavor of Japanese ramen first, and then it can be extended to other flavors. When it comes to product development, these start-ups are extremely fast, and Ramen says that they can regularly push a single product or co-branded model to drive brand recognition.

Jiuyi said to Jiemian News that the development of new products for ramen is a "product manager responsibility system", and the research and development cycle of conventional flavors is between months and 2 months, and the cycle of co-branded models with other brands is about 3 months, while the new product development cycle of traditional food companies sometimes takes 1 year.

Hokkaido ramen.

1.Types of Hokkaido ramen: miso soup ramen, soy sauce ramen, salt ramen.

2.Hokkaido Ramen History: Japanese ramen originated from Chinese noodle soup.

At the beginning of the 20th century, Chinese chefs introduced Cantonese-style ramen in Yokohama's Chinatown, which was loved by the Japanese people, and later the noodle soup spread widely in Japan, and it was processed and transformed into ramen that matched Japanese tastes.

Provide Ajisen Ramen, Jinmailang, Master Kong, and Mr. Li ramen formula, technology, equipment and service guidance.

The width of the noodles made by the ramen master is as follows: capillary, thin, second, third, leek, wide, and wide. So, it's not a name, it's a specification of the surface.

Generally, it is necessary to choose fresh high-gluten flour, and Lanzhou has special flour for beef ramen. It is not advisable to choose aged noodles, because the protein activity in aged noodles is greatly reduced, and the aged noodles that have been stored for too long are prone to mildew and deterioration due to the influence of the external environment, and the protein molecules contained in them.

Under the action of proteases (the activity of proteases is enhanced due to pollution and other reasons), protein molecules are broken down into amino acids, so that proteins cannot combine with water to form gluten, thus greatly reducing gluten production.