Top 10 Noodles in China

In our country, many people particularly like to eat pasta. When many people think of interviews, the first thing that comes to mind is steamed buns. In fact, pasta can not only be used to make steamed buns, but also to make dumplings and noodles. Moreover, each place has its own local characteristics, so there are hundreds or even thousands of types of noodles alone. The more famous pasta can be found all over the country. Here are the top ten pasta in the country.

1. Shanxi Sliced ​​Noodles

Knife-cut noodles get their name from the fact that they are cut entirely with a knife. The noodles cut with a knife are thick in the middle and thin at the edges, with clear edges and a shape similar to willow leaves. Nowadays, noodle stalls in other places also sell knife-cut noodles in the shape of long slices. Alas, this really tarnishes the famous noodles of Shanxi.

2. Sichuan Dandan Noodles

Dandan noodles are a unique flavor of Sichuan. According to legend, it was created by a peddler named Chen Baobao from Zigong in 1841, and it has a history of over a hundred years. In the past, there was a coal stove on one end of the pole used to carry noodles, and a copper pot on top. The copper pot is divided into two compartments, one for cooking noodles and the other for stewing chicken; the other end is filled with bowls, chopsticks, seasonings and a bucket for washing dishes. The noodle vendor carried the noodles on a shoulder pole and walked slowly along the street, shouting as he walked: "Dandan noodles - Dandan noodles -" When those who liked Dandan noodles heard the familiar shouting, they would quickly stop the vendor and say "Give me a bowl". Then you only need to pay a little money to enjoy this delicacy.

  3. Beijing Noodles with Soy Sauce

Noodles with soybean sauce is undoubtedly the signature dish of Beijingers. Eating noodles with soybean paste in summer is convenient and appetizing. Even now, in the large courtyards of Beijing's alleys, you can still see this scene: neighbors gather together for dinner, holding a bowl of noodles with soybean sauce and a crisp cucumber in the bowl, squatting in the courtyard or doorway, eating a few mouthfuls of noodles with soybean sauce and a bite of cucumber, without stopping to chat or play chess.

4. Hubei hot dry noodles

Hot dry noodles originated in the early 1930s, and it is said that it was invented by a food vendor named Li who sold jelly and noodle soup in Wuhan, Hubei. At that time, this person was afraid that the unsold noodles would go bad due to the hot weather, so he cooked the remaining noodles and drained them. However, he accidentally knocked over the oil bottle and spilled sesame oil on the noodles. Unexpectedly, the next day, he boiled the noodles mixed with sesame oil in boiling water, added seasoning and mixed them evenly, and they were steaming hot. The noodles were smooth, delicious and fragrant, and were very popular with diners! When everyone asked about the name of the noodles, the food vendor named Li casually said, "Hot dry noodles." From then on, hot dry noodles gradually spread throughout the three towns of Wuhan and even spread to the entire Hubei Province, becoming the favorite breakfast variety of Hubei people every day.

5. Shandong Yifu Noodles

Yi Fu Noodles, also known as Yi Mian, is a fried egg noodle. It is one of the famous noodles of the Han Chinese. The egg noodles are first cooked and then fried. They can be stored and eaten when you are hungry by boiling them in water. The noodles are golden in color, smooth, and the soup is thick and delicious. Different ingredients can be added and fried to make Yi Fu noodles with different flavors. It is praised as the earliest instant noodles in the world. It is instant noodles, instant noodles, and the "ancestor" of quick-cooked noodles.

6. Lanzhou Ramen

Lanzhou Clear Soup Beef Noodles, a famous Lanzhou snack, is said to have originated in the Tang Dynasty. It has won praise from customers at home and abroad for its unique flavor of "clear soup, tender meat and fine noodles" and pleasing colors of "one clear, two white, three red and four green". It was rated as one of the three major Chinese fast foods by the China Cuisine Association and has become the authentic "No. 1 Noodle in China". The five major steps of its production, whether from material selection, dough mixing, dough resting, to rolling and pulling noodles, all cleverly utilize the physical properties of the ingredients, namely the extensibility and elasticity of gluten protein.

7. Shaanxi Saozi Noodles

According to legend, King Wen of Zhou was raised by his elder brother and sister-in-law because his parents died early. Once, King Wen of Zhou led his army to an expedition and encountered a heavy rain. He caught a chill that penetrated into his bones. He took hundreds of medicines but saw no improvement and was bedridden for several days. When the sister-in-law learned about it, she went to the kitchen herself and made a bowl of hot noodles for King Wen. King Wen ate it until he was sweating profusely and felt refreshed. Later, in order to commemorate his sister-in-law, he named the bowl "Sister-in-law Noodles".

8. Guangzhou Wonton Noodles

Wonton noodles, also known as wonton noodles, are usually made with wonton noodles and are divided into soup noodles and noodles. It is a very common food in China. Add the cooked wontons and egg noodles into hot soup and serve.

9. Guiyang Intestine Noodles

Guiyang Changwang Noodles is one of the most famous local snacks in Guiyang. It has the cutting skills of Shanxi knife-cut noodles, the chewiness of Lanzhou pulled noodles, the moistness of Sichuan Dandan noodles, and the mellow flavor of Wuhan hot dry noodles. It is famous for its "three wonders" of color, fragrance and taste, with the flavor and taste of tender blood, crispy noodles, spicy fragrance and fresh soup, as well as the characteristics of being red but not spicy, oily but not greasy, and crispy but not raw.

10. Suzhou noodles

Generally speaking, Suzhou noodles can be divided into wide and thin noodles, and the production methods also include handmade and machine-made. Most shops in the south use machines to make noodles. Good noodles often have to be rolled back and forth several times. If they are rolled less often, the noodles will lack toughness, affecting the taste and the color of the soup. When eating noodles in a noodle shop, there is always a crowd of people. People usually just hand over the chips and leave it alone without asking the chef for anything. In fact, you can choose between wide noodles and thin noodles, but if you don't ask, the chef will usually give you thin noodles. Yes, although wide noodles are smooth and refreshing, they are not as suitable for the temperament of Suzhou people as thin noodles. They are full when scooped up and do not require much effort to chew. The soup flavor can easily penetrate into the noodles and hang on the noodles. Otherwise, a simple bowl of Yangchun noodles would not have been so popular throughout history.