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Chinese Noodle Ranking

Source: Time: 2020-02-21 02:47:00

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Archeological discoveries and historical materials prove that noodles originated in China and have a history of making and eating for more than 4,000 years. Noodles are a kind of simple health-care foods that are easy to make, easy to eat, and nutritious.
Shanxi noodles
Shanxi knife-to-face technical requirements are strict. If kneading is not done, it is easy to stick the knife and break the bar when cutting. The beauty of knife noodles lies in knife power. A smart chef can cut about two hundred knives per minute, and the length of each leaf is six inches.
Lanzhou noodles
The five major steps in the production of Lanzhou ramen, from the selection of ingredients, noodles, waking noodles, or sliders and ramen, cleverly utilize the physical properties of the ingredients contained, that is, the stretchability and elasticity of gluten protein.
Shaanxi Oil Splash Noodle
It is said to have a history of more than 3000 years. The oil splash noodles were first operated in Gangban Street and Tanshi Street, and later became widespread in Xi'an. It turned out to be a very ordinary pasta, hand-rolled thick and wide noodles, cooked in boiling water and then fished in a bowl, topped with green onions, shredded pork, pepper powder, salt noodles and other ingredients, then sprinkle Add a thick layer of pepper noodles, and then pour the hot oil on the surface.
Beijing Fried Noodle
The essence of authentic old Beijing sauce noodles is on the sauce. First of all, the yellow sauce must be good. Secondly, the heat and ingredients must be mastered when fried. The heat must be uniform. The ratio of fried sauce must be appropriate. The fried sauce is delicious.
Sichuan Dandan Noodles
It is said that Dandan was created in 1841 by a hawker named Chen Baobao from Zigong. At the end of the year, the dandan was a briquette stove with a copper pot on it. On the other end are buckets for tableware, spices and dishes.
Wuhan Hot Noodle
Wuhan hot dry noodles are different from cold noodles and soup noodles. Hot dry noodles are slightly different from ordinary noodles. When making noodles, add a little alkaline water to make the hot dry noodles glutinous.
Yanji Cold Noodles
Buckwheat noodles are covered with beef, apples, and pickles. Before serving, scoop a spoonful of cold and sweet soup from the vat. A full bowl of coolness is this authentic Yanji cold noodle.
Chishan Chop Noodle
Zongzi noodles have a long history, especially Qishan zongzi noodles in Qishan County, Baoji City. Qishan zongzi noodles are famous for their thin, tendon, light, fried, thin, wang, sour, spicy, and fragrant. The noodles are slender, uniform in thickness, the dumplings are fragrant, the noodles are red in oil, the soup is sour and hot, the muscles are tough and refreshing, suitable for young and old.
Xinjiang sliver
It is the common name of Xinjiang noodles. It is made by hand without using rolling or pressing methods. It is a popular pasta that is popular among people of all ethnic groups in Xinjiang, especially Uyghur and Hui. Other ethnic groups have a special flavor. It is well-known both at home and abroad and is loved by people of all countries.
Henan braised noodles
Henan braised noodles are a specialty of Henan and have a long history. It is a kind of traditional flavor snack which is made up of ravioli, vegetarian, soup, vegetables and rice. It is famous in Central China for its delicious taste and economic benefits, and it is spread all over the country.
Ningxia Lamb Fried Noodle
The meat stir-fried noodles are prepared after the noodles are reconciled and awakened, rolled into thin slices, and cut into long strips. Fry the sliced mutton into a pan, add onions, ginger, garlic, salt and other ingredients, stir-fry and set aside. Scoop the long noodles into small pieces, cook them in a pot, remove them, and fry them with the previous lamb slices, then add the soup and pepper. Gluten-free, delicious, hot and sour, and mutton-free, is a classic Ningxia cuisine.
Kunshan Aozao Noodles
Austrian stove noodles most focus on "five heats, one small soup." The so-called "five heats" are bowl heat, soup heat, oil heat, noodle heat, and topping heat; "small soup" means that the soup is not used in a large pot, but is based on the current use of visitors to maintain the original flavor.
Zhenjiang Pot Noodle
The lid of the noodle pot, hot toppings first, then hot chopsticks is the source of the name of Zhenjiang pot noodles. With the small pot lid floating in the big pot, the cooked noodles are very glutinous. The woody aroma unique to the fir pot lid has also increased Another heavy umami.
Pianerchuan is a famous soup noodle in Hangzhou. The toppings for noodles are mainly composed of snow vegetables, bamboo shoots, and lean pork, which are delicious and delicious. It has a history of more than 100 years, and it was first pioneered by the old Hangzhou shop Kui Yuan Pavilion.
Shanxi cat ears
Shanxi cat ears are the daily staple food of Shanxi people in China. With high practices and good or bad seasoning, it is difficult to have a certain standard. The cat's ears are softened, rubbed into a strip of thumb, and pressed into small pieces of broad beans, and then pinched around with the thumb and index finger, it is rolled like a cat's ear.
Fish soup noodles in Dongtai, Jiangsu
Dongtai fish soup noodle is a traditional noodle dish of the Han nationality in Dongtai City, Jiangsu Province. It belongs to Su cuisine. The main raw material is noodles, thick soup with white sauce, dripping into beads, refreshing and delicious. Dongtai fish soup noodles are not only delicious, but also have good health effects. Consume regularly to strengthen your body.
Jiangsu Dongtai Shrimp Oil Noodle
Shrimp oil is a specialty of Dongtai. It is made from Tianhai Food, which is also called Tianhai Shrimp Oil. This shrimp oil is made by fermenting sea shrimp.
Noodles [hé lé miàn] (also known as hé luò miàn in the market) is a traditional Han pasta. The maker uses the noodle bed (a tool for making noodles with holes) to make a good buckwheat noodle. Sorghum noodles (now multi-purpose wheat noodles) are placed in the bed, and sitting on the lever, the noodles are squeezed and rolled into a pot and eaten. This traditional and unique way of making food is unknown. So far, it has become a unique flavor in northern China. The Quwo noodles in Shanxi are particularly early. The noodle shops can be found everywhere in the streets and alleys of Yuncheng, Linfen and Jincheng. The locals joked that "Quwo noodles can apply for" material cultural heritage ". Favoriteness.
Guizhou Dou Hua Mian
Dou Hua Mian is a unique snack of the Han nationality in Zunyi City, Guizhou Province. It is fresh, lively and delicious. Douhua, in some places called water tofu, is stored in the cellar water of the previous tofu for a few days and becomes sour soup. Use this sour soup tofu, so that tofu does not have the bitter taste of gypsum or brine, tenderer than ordinary tofu, tighter than tofu brain.
Sichuan Wusheng Mage Mee
Ma Ge noodles was first created by Wu Shengren Feng Jimin. In the early 1980s, when Wusheng Wangjiang Restaurant disintegrated, Feng Jimin opened a small noodle restaurant based on his excellent cooking skills. Feng Sheng is open-minded, funny, and humorous. Because of his appearance, he was dubbed "Ma Ge", so he opened the noodle shop named "Ma Ge Noodle". Ma Ge noodles are soft but not thick and have a unique taste. They are famous for "hemp, spicy, fragrant, crisp, fresh, and tender." In 2009, Ma Gemen was announced as the city's extremely intangible cultural heritage protection list by the Guang'an Municipal People's Government.
Fuzhou Line Noodle
Fuzhou line noodles is a traditional Han snack in Fujian province, belonging to Fujian cuisine. Fuzhou noodles originated during the Southern Song Dynasty. The places with more geographical indications for the production of Fuzhou Lines include Lianjiang Danyang, Fuzhou Houyu, Minhou and other places. It is known for its "thin silk like hair, soft and tough, not in the soup", but with the transformation of the district The inconvenience of the traditional process is reduced a lot (now there is a noodle making machine, but the real good is manual line noodles).
One Noodle in Huanglongxi, Sichuan
One noodle is also called "Changshou Noodle" and "Changjiu Noodle" is a famous traditional Chinese noodle dish of Huanglongxi Ancient Town in Song, Yuan, Ming and Qing Dynasties. Huanglongxi is located on the plain. The Luxi River and the Jinjiang River cross the town and pass through the town. The land is fertile and beautiful, and it is rich in wheat. Will make a noodle! In ancient times, there were no machines, but they were usually made by hand!
Guangzhou Zhusheng Noodle
Zhusheng noodles is a traditional pasta of the Han nationality in Guangdong Province. Guangdong people changed their name to "sheng" because of the unlucky sound of "pole". Zhusheng noodles are traditionally rubbed and noodles, and noodles and wonton skin noodles made with bamboo or bamboo straws.
Hong Kong Che Tsai Noodle
Che Tsai Noodles appeared in the 1950s, a time when the living standards of Hong Kong residents were relatively low. Domestic refugees have come to Hong Kong to make a living, and mobile street vendors have appeared on the streets of Hong Kong. At most, they set up car noodle stalls to sell cooked fish curry eggs and car noodles.
Weiwang noodles in Anhui
King Wei Noodles is a famous noodle snack in Anhui, and it is known as the "Top Ten Famous Noodles in Jiangnan". The noodles are rolled by hand, and the taste is refreshing and flexible.

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