What are the 8 bowls of noodles that are recognized as delicious in China?

1. Beef RamenSpeaking of beef ramen, it can be said that beef ramen is known throughout the country, and it can be called the most famous noodles in China, and it is known as the three giants of China's fast food industry along with Shaxian snacks and yellow braised chicken rice. Delicious Lanzhou beef ramen, the beef is delicious, the soup base is fragrant, the noodles are full of the delicious soup base and very chewy, as long as you love noodles, you should have eaten it.

2 Yangchun noodles water town Jiangnan, there are many delicacies, and the noodles in the south also have their characteristics, such as Xiangxiang oil eel paste noodles, shredded cabbage and pork noodles, yellow croaker noodles, etc., but in the local area, the most knowledgeable and classic is always a bowl of light and delicious Yangchun noodles, which must be the truth.

3. The fat intestine is a delicacy that people who love and hate to death. If you are a person who loves to eat large intestines, then the large intestine noodles must also be his favorite, and the rich flavor of the large intestine makes people unable to forget that taste, usually braised large intestine and spicy large intestine.

4 Fried Sauce Noodles Fried Sauce Noodles is the favorite of old Beijingers in summer, fried dry yellow sauce, with a dish code, mixed in the noodles over the water, the taste is great. And fried noodles will be made by every family, each family has a different taste, and its historical origin is also very interesting, legend has it that the Eight-Nation Coalition Army entered Beijing, and the Queen Mother of the West liked to eat a kind of noodles when she fled to Xi'an.

5 Dan Dan Noodles Dan Dan Noodles is a famous traditional local delicacy in Chengdu and Zigong, Sichuan, which is said to have originated from the porters who carried the dan to sell noodles on the street, hence the name. Dantanmen is made by rolling out flour into noodles, then boiling them, and then scooping them with fried minced meat. In terms of taste, it also continues the characteristics of Sichuan, spicy and fragrant, and fragrant.

6 Knife Cut Noodles The feature of knife cut noodles lies in its production process, the skilled chef uses the noodles to cut out one by one, so the noodles are very strong, and with different delicious side dishes, you can appreciate the deliciousness of the noodles themselves.

7. Pot lid noodles are a local traditional food in Zhenjiang City, Jiangsu Province, and the reason for this name is that when the noodles are cooked, they will be put in the pot lid to cook together, and the taste is particularly good. The method is usually to knead the flour and roll it into thin slices, then cut it with a knife, cook it in a pot with the lid, and then pick it up and put it in a bowl with the condiment. It is characterized by appropriate hardness and softness, good flexibility of the surface, and is suitable for all ages.

8. Hot dry noodles are a specialty of Wuhan, and hot dry noodles are representative characteristics. Hot dry noodles It is a kind of direct specialty noodles between soup noodles and cold noodles, the noodles are cooked in advance, and the process of being cooled and oiled is then poured with sesame paste, sesame oil, balsamic vinegar, chili oil and other seasonings to make the sauce, which adds a variety of flavors, and the noodles are smooth and chewy when eating, and the sauce is fragrant and delicious, which makes people have a great appetite.

There are 8 bowls of noodles that are recognized as delicious in China, including beef ramen, yangchun noodles, large intestine noodles, jajangmyeon noodles, dandan noodles, knife-cut noodles, pot lid noodles, and hot dry noodles.

The first ramen, the second Yangchun noodles, the third knife-cut noodles, the fourth oily noodles, the fifth jajanjangmyeong, the sixth dandan noodles, the seventh hot dry noodles, and the eighth large intestine noodles, these bowls of noodles are very delicious, and the ingredients are very clean, which is particularly healthy for people's bodies.

1 fried noodles, 2Lanzhou beef noodles, 3Sichuan dan noodles. 4.Chongqing noodles. 5.Guizhou intestinal noodles. 6.Shanxi knife cut noodles. 7.Shaanxi oil noodles. 8.Hangzhou Yangchun noodles.

It depends on who you are, Guangdong has wonton noodles, Beijing has fried sauce noodles, Hubei has hot dry noodles, Chongqing has Chongqing small noodles, Sichuan has dandan noodles, Henan has braised noodles, Shaanxi has Zhenzi noodles, Shanxi has knife noodles and so on.

It can be said that the color and flavor are complete. The flag flower face, because it is cut out of the shape like a small flag, hence the name; The belt noodles are accompanied by the dish, the noodles are wide, so they can fully absorb the soup, and the side dishes are ** chicken, pepper chicken, crayfish, etc., the belt noodles are mixed into the soup, which is very new and has the taste of the people's flag. There is also oily noodles, which are also popular among most people.

Xinjiang noodles, there have been oil and meat noodles, spicy meat noodles, spicy egg noodles, shredded potatoes noodles, bean meat noodles, mushroom meat noodles, spicy skin noodles, chicken noodles, leek and mutton noodles, etc.

When making, first mix the flour with salt water, cover it with a damp cloth and leave it for more than 1 hour, then adjust it to a softer degree and roll it into a thicker and wider dough sheet, then hold both ends in your hand, pull it into a thin and unbroken dough sheet, cook it in a pot of boiling water and take it out, and then it is time for various seasonings to play a role. Henan Province, a major agricultural province in the Central Plains, is basically the granary of China, and the biggest reason for this is that the land is fertile, the climate is suitable for growing wheat, and the wheat produced is also delicious. Henan braised noodles are strong, chewy, and have a delicate and smooth taste.

The noodles are made from local wheat grinding in Henan.

Everyone's tastes are different, and the best noodles will be different, just like people who live in the ramen and knife-cut noodles region, even if they don't like to eat very much, they will argue about the food in their hometown. This is also human nature, because if you have not been to the local area and eaten authentic, you have no right to speak. The cold noodles in Sichuan are mixed with oil and boiled alkaline noodles, and then mixed with sesame paste with sesame oil and sprouts and other condiments, and finally poured noodles to eat.

I know a lot about the production of various pasta, and I have also studied the interview production in various parts of China, so let's briefly introduce the pasta in various representative places in China, and the noodles are ranked before and after.

The first Lanzhou beef ramen, the second is the old Beijing fried sauce noodles, the third is Shanxi knife cut noodles, the fourth is Henan braised noodles, the fifth is Shaanxi trouser belt noodles, the sixth is Wuhan hot dry noodles, the seventh is Chongqing small noodles, the eighth is Guangzhou wonton noodles, and the ninth is the instant noodles we often eat.

biang-biang noodles, Yangling dipping water surface, Henan stewed noodles, Shanxi noodles, Shanxi knife cut noodles, Yunnan ancient noodles, Sichuan sweet water noodles, Rongchang pu cover noodles, Taihe plate noodles.

They are biang biang noodles, Henan stewed noodles, Shanxi knife cut noodles, Shanxi noodles, Sichuan sweet water noodles, Taihe plate noodles, Yangling dipping water noodles, Yunnan ancient noodles, Rongchang shop cover noodles.

In life, these "three bowls of noodles" are the most difficult to eat, and all those who can eat them will become big sooner or later.

It is the four famous faces. Wuhan hot dry noodles, Shanxi knife-cut noodles, Sichuan dandan noodles and fried sauce noodles

The hot dry noodles are made of alkaline water, and the noodles are cooked in advance. When eating, put the alkaline water surface of the butter oil in the boiling water, filter out the water, and take advantage of the heat to quickly adjust the soy sauce, vinegar, monosodium glutamate, pepper, garlic water, ginger ale, crushed mustard, sesame oil, etc. to the noodles, the most important thing is to pour a layer of fragrant sesame paste with a good dark brown color on the noodles, and finally sprinkle some green onions, and a bowl of hot dry noodles will be presented in front of you. Because the noodles filter out the excess water, and with the sesame paste, the noodles look particularly dry; And the noodles are freshly fished out of boiling water and are still steaming, so as the name suggests, they are called "hot dry noodles".

Knife Cutting SurfaceThe knife cutting surface is all cut by the knife, hence the name. Use a knife (or a square thin iron sheet) to cut the dough into a willow leaf shape into the soup (different knife techniques can cut out flat or triangular noodles), some masters can cut more than 130 knives per minute (top of the head, both hands to cut, two cuts and other techniques belong to acrobatic techniques, master pastry chefs disdain this).The surface leaf cut out by the knife is medium thick and thin, with sharp edges, similar to willow leaves; The entrance is slippery outside and inside, soft but not sticky, and the more you chew, the more fragrant it is!

Dandanmen Dandanmen is a famous Chengdu snack. Noodles are rolled out from flour, cooked, and sautéed minced pork is scooped on. The noodles are thin, the marinade is crispy, salty, fresh and slightly spicy, the aroma is tangy, and it is very delicious. This dish is widely spread in Sichuan and is often used as a banquet dim sum.

4.Fried noodles.

For the impression of old Beijing, my mind immediately sketched a bald head, with a towel on his shoulder, squatting under a big locust tree, holding a big bowl, sucking and eating fried noodles, and nibbling on big cucumbers and garlic, and then eating Xiao Er or Putin's Beijing man. Speaking of fried noodles, it truly reflects the style of old Beijing, ordinary but very particular, with various sauce ratios and vegetable codes, and the ordinary diet reveals the style of the metropolis.

It is the four famous faces. Wuhan hot dry noodles, Shanxi knife cut noodles, Lanzhou ramen noodles and Sichuan Dandan noodles.

China is one of the most abundant countries in the world, and there are many delicacies in the country. Today I would like to talk to you about the staple food that we must eat every day. Our staple food is basically divided into two types: pasta and rice.

There is not much to say about rice, but noodles are eaten in different ways all over the country, and almost every place has its own unique noodle noodles. Today we will take a look at the 10 most famous bowls of noodles in the country, which one is your favorite?

1.Lanzhou ramen

China's most famous noodles, along with Shaxian snacks and yellow braised chicken rice, are known as the three giants of China's fast food industry. The soup is delicious, but there is one thing I don't know, known as beef noodles, but what about the meat?

2.biangbiang side

Xi'an's biangbiang noodles are a very chewy handmade wide noodles, because they are as thick as the trouser belt, so they are also called trouser belt noodles locally. The perfect match is oily and spicy, and it is only enjoyable to eat!

3.Noodles.

In the Northwest Territories, noodles are the same noodle dish as rice, and the rice bowls and bibimbaps that are common in many places have become bibimbap in the Northwest Territories. You can mix noodles with any home-cooked dish, such as tomatoes, eggs, shredded pork with green peppers, and so on. And because the wheat in the northwest is very high-quality, the noodles are particularly strong.

4.Chongqing noodles.

Chongqing people love spicy food too much, hot pot is so, so is small noodles, small noodles are just a bowl of noodles, the soul lies in the ingredients, spicy and fragrant, many people may not be used to eating spicy breakfast, but Chongqing people love this! And it's very much love!

5.Fried noodles.

Fried noodles are one of the favorite delicacies of Beijingers, noodles, fried sauce, and dishes, although simple, but very refreshing, are an indispensable summer food in old Beijing.

6.Hot dry noodles.

The most representative noodle dish in Wuhan, compared with other noodles, is the rich and mellow sesame sauce unique to Wuhan. But many people can't get used to eating sesame sauce for the first time, but it seems that after getting used to this taste, they will be inexplicably addicted.

7.Yangchun noodles.

In the south of the Yangtze River, there are many delicacies, especially noodles, which are just like the northern region, such as rice noodles with eel paste, shredded pork noodles with pickled cabbage, saury noodles, etc., but in the local area, the most classic is always a bowl of light and delicious Yangchun noodles.

8.Wonton noodles

Cantonese people are good at making dim sum, and noodles are no exception. The noodles in Guangdong are called Zhusheng noodles, which are extraordinarily thin and chewy, and are particularly delicious with wontons (that is, small wontons with local characteristics).

9.Che Tsai noodles

Che Tsai noodles, which are very popular in Hong Kong, the noodles are strong, and you can choose what to add, you should still remember McDull's favorite fish ball thick noodles.

There are many types of noodle in China.

In fact, it really can't be divided into high and low.

For example, in the area of Lanzhou and Gansu, it is mainly made of strong ramen, and even Lanzhou ramen has swept the country and become one of the three mainstream restaurants.

Shanxi's noodles are another flavor, and Shaanxi also has its own noodles, biang biang noodles, which have also shone in recent years.

Not to mention the noodles of the Central Plains, the braised noodles of Henan, the wide noodles later migrated with the Southern Song Dynasty, which directly affected the Pianerchuan in Hangzhou. Hangzhou's Pian Er River is also the shredded noodles with pickled cabbage and pork.

Such as silver silk noodles, Dongwu topping noodles, Yangchun noodles, and thick and fine Zhenjiang pot lid noodles.

Each pull out has a vote of fans, which is affected by personal tastes, and the good or bad are also different.

The land of China, rich in natural treasures, has a large population and a vast territory. All kinds of delicacies emerge in an endless stream, and local style pasta dishes also have a long and far-reaching history.

The most sworn saying about the best noodles is the south rice north noodles.

Migrating thousands of miles to China, wheat was first found in the northwest in an environment similar to its place of origin. Therefore, the noodles produced here carry the purest blood, according to the words of the northerners, there is a wheat fragrance.

The head is dumplings, the second is noodles, and the third is pancakes and eggs. This proverb in the north says that in the summer, when the new wheat is ripe and the wheat is fragrant, it is the most suitable for making pasta to reward the hard-working farmers.

Henan people use stone grinding to grind new wheat to make the "milling", which retains the fragrance of wheat.

The alkaline water surface developed by southerners according to local conditions is often despised by fundamentalists, who think that it is a good way to think of it.

Southerners are particular about ingredients, but rarely make a fuss about flour. For example, although Henan produces a quarter of wheat, the 100 million people here have to use wheat for three meals a day, and the landlord's family estimates that there is no surplus grain.

Hot dry noodles, representatives of alkaline water surfaces.

There are advantages and disadvantages of flour, but the evolution of noodles is related to the economy, environment and history of the north and the south. Just as wheat cakes gradually become smaller from northwest to southeast, noodles show a similar pattern.

In the north, especially in the northwest, noodles are an absolutely nutritious staple food sprinkled with a variety of local vegetables; In the more abundant and relatively affluent south, noodles have evolved into a breakfast or even a snack with fine toppings.