Notes on Zhuhai noodle restaurant: Three noodle restaurants that must be visited.

I am a northerner, and I grew up with snacks, noodles, steamed bread and porridge. So I have deep feelings for pasta. When I first went to college, I went to dinner with my roommates and watched everyone queue up to buy rice, so I followed. As a result, I have to buy a Chinese hamburger every time I finish eating, because I feel that I have never eaten it after eating, and I have to have some pasta to feel full.

As an authentic northerner, I still can't get used to a diet without pasta. I have been in Zhuhai for 3 years and have been looking for authentic and delicious noodle restaurants. Now I finally found something, at least when I want to eat noodles, I know where to eat.

Although there are differences between north and south in China, there are differences between eating noodles and eating rice, but this is only the difference of home-cooked staple food, and it does not affect the dietary preference of rice noodles throughout the country. I remember a foodie's saying: watch a chef and eat his fried shredded potatoes; To experience the delicious food in a place, you should try the local pasta. Although pasta is not the main food in many places, it has its own unique way of eating, which is closely related to local tastes, customs and food culture.

I specially read Teacher Dong Keping's "Oral Gluttony" and wanted to see the detailed explanation of eating noodles by gourmets. Different kinds of pasta in each region have their historical origins. But today, the characteristics of pasta are still preserved: Regan Noodles in Wuhan, Dandan Noodles in Chengdu, Daoxiao Noodles in Shanxi, Lamian Noodles in Shaanxi, Lamian Noodles beef in Lanzhou and Lamian Noodles in Xinjiang. There are also many places to eat noodles in Zhuhai, and there are many kinds of pasta. If you want to ask me where to eat noodles in Zhuhai for three years, I strongly recommend the following three, which are not comprehensive, and I will continue to explore.

When it comes to Zhuhai pasta, it is Uncle Qi's Zhu Sheng noodle, which has both local characteristics and people are full of praise.

Zhuhai has opened four stores: the earliest Wan Chai Sha Store, and later added Fahua Shangdu Store, Jilian Market Store and Lizhiwan Store. I won't write down the specific address and phone number. Baidu has them, so you don't need to make an appointment. It's not that it's not spicy, but it belongs to fast food, and the table change rate is very high. It may take some time to get a seat for this meal.

This is Uncle Qi's menu. Because his noodle soup is very good, you don't have to worry about whether it is a signboard or not. It tastes very good. The price is very close to the people. If you go to eat a bowl of signature bamboo tube noodles, you can get it for 6 yuan.

Here I'd like to recommend fresh shrimp, Wonton Noodles and boiled lettuce.

Shrimp Wonton Noodles:

I often eat it myself, because his bamboo tube noodles and shrimp wonton are excellent, so I will order Wonton Noodles directly.

First of all, I want to popularize bamboo tube noodles. Bamboo tube noodles are traditional pasta in Guangdong Province. It's made of bamboo poles, so its original name should be bamboo noodles. Cantonese people don't like the word "pole" and change it to "bamboo face". Friends who have seen China on the Tip of the Tongue should know this kind of face. This kind of noodle pressed with bamboo pole is tough, crisp and elastic, and it has a faint fragrance every bite. This is because bamboo tube noodles and noodles use duck eggs instead of eggs. According to China's ingenious use of the tip of the tongue, the soup head of Zhu Sheng noodles is made of pig bones and native fish and shrimp for more than three times. Therefore, people who eat bamboo tube noodles for the first time can't help but have a bite of soup first, because it smells delicious.

Boiled lettuce:

Usually there are several lettuce leaves in each bowl of noodles, but every time I go, I can't help but order another boiled lettuce. This is the best boiled lettuce I have ever eaten in Zhuhai.

The lettuce in this family is delicious for two reasons: first, the lettuce itself is selected from the tender leaves, so that the lettuce itself tastes crisp and sweet, and the fresh vegetables are rich in flavor. Secondly, lettuce mixed with oyster sauce feels like other things with seafood juice, which is delicious but not greasy.

Originally, I wanted to recommend a China Lanzhou beef Lamian Noodles named Dongfang Palace, but later this restaurant closed and disappeared, and I don't know where it moved. Now I have found another authentic beef noodle shop which is more delicious than this one, and that is Lan Xiaohua Beef Noodle.

Address: near Jida Jilian Market, opposite No.4 Middle School.

Lan Xiaohua's first impression is: clean, literary and fresh. As soon as I entered the store, I had the smell of noodle restaurant, which greatly increased my appetite.

Lan Xiaohua doesn't have many dishes, but because his soup and pepper are well used, it won't be too bad according to his own preferences and tastes.

I ordered the signature beef bowl, a marinated egg and a dish of shredded potatoes. Niudawan is actually the name of local authentic beef noodles, like the nickname of beef noodles. The beef in the signature beef bowl is standard beef slices, and the basic model is beef slices. Braised eggs and shredded cold potatoes are not as amazing as his beef noodles and are not recommended.

It is said that judging whether a bowl of beef Lamian Noodles is authentic or not depends only on the hue, that is, clear soup, white, red and green: clear soup, white radish, red pepper, green coriander and garlic seedlings.

Noodles came, and a big bowl of beef was full, and there were many pieces of beef, so until the end of eating, there was another surprise that another piece of beef was dug up. I took a sip of soup first, which was very fresh. The bone soup is very thick, but the noodle soup is very clear. So I didn't finish this bowl of noodles, but I drank all the soup. I sit at the table opposite the kitchen. The kitchen was made of glass, so I saw Master Lamian Noodles repeatedly stretching, folding and pulling a whole piece of dough. The dough was like a part of his fingers, and he was allowed to command it until it was pulled into fine noodles without a trace of fracture. I couldn't help tasting Lamian Noodles quickly. It is very fine and chewy, but the quality of noodles is not elastic, which is very different from bamboo noodles.

What deserves special mention is the white and green of this bowl of noodles. The radish in this family was really amazing when I took the first bite, so I couldn't help taking a photo as a souvenir. This radish is cooked just right, so its juice absorption and taste are excellent. The entrance of radish is soft, but it won't melt instantly. The properly prepared soup, coupled with the delicious smell of radish itself, is full of praise in Das Kapital!

I don't know if his parsley and garlic sprouts are locally purchased, because they taste good. A particularly wonderful way to eat is to scoop some parsley and garlic sprouts every time you drink soup, because the flavor enhancement of garlic sprouts and parsley makes the soup more delicious.

Finally, we must say Chili, Chili, Chili! This is really important. Pepper has the power of sublimation in northern pasta. Lan Xiaohua also specially brought a bowl of noodles, which was very interesting to read. I specially read the introduction of pepper, and it is said that it is Chili oil made from Gangu pepper by air. Gangu pepper is very famous and is called "the hometown of pepper". The peppers here are red and bright in color, thick and oily in meat, and full of spicy flavor. So after eating his noodles and tasting his Chili, I must come to eat his cold noodles, which is the reason for the Chili. The cold noodles sprinkled with this pepper must be good.

After living in the Bay Garden for so long, I found a delicious noodle restaurant so close to myself! In the resort, I knew about this restaurant for a long time, but I was deceived by its name and thought it was a place to eat seafood and Cantonese food, so I ignored it.

Address: Zhuhai Resort (next to Starlight Conference Center)

Temporarily recommended dishes: biangbiang noodles, cold rice noodles, and rolled noodles (I recommend these first because I haven't eaten them all).

As soon as I entered the hotel, I saw Li Shifu's photo and introduction at the gate.

Li Shifu, who has been making noodles for more than 30 years, is known as the "King of Noodles in Northwest China". He is a native of Shaanxi Province and is proficient in various methods of making pasta. I heard that many city leaders have eaten his face and gave high praise; I also heard that many people in Zhuhai drove thousands of miles in luxury cars to eat a bowl of noodles cooked by him.

I'm here to taste biangbiang noodles. I just want to say: I want to eat this noodle again 100 times!

A bowl of biangbiang noodles, 25 yuan, three sides. The waiter brought the noodles, and the aroma of the whole noodles came to my face, full of color and flavor, which was very attractive. The practice of biangbiang noodles makes the layering of its noodles and ingredients very clear. Generally, biangbiang noodles are cooked, bean sprouts and vegetables are added, and after taking out, the seeds of Sao, Chili powder, chopped green onion and garlic are added to the bowl. Finally, heat the oil and cool it slightly, then pour it on the Chili noodles.

It's not difficult, but biangbiang's noodle quality, mastery of cooking skills and requirements for the ingredients themselves are very high. This bowl of biangbiang noodles made in Li Shifu is really great! Dough is strong and chewy, and it is difficult to make such quality without enough time and proper treatment technology. It is said that the ingredients of this bowl of noodles are carefully prepared by him with more than a dozen seasonings, so after mixing them evenly, every bite of biangbiang noodles is enjoyed. The dried Chili, the oily smell of hot pot, the seasoning with moderate salinity and the full-fledged noodles are mixed in the mouth, which is simply enjoyable.

Besides the infamous biangbiang noodles, another thing that makes me very happy is that I finally found delicious cold rice noodles in Zhuhai! I ordered a cold rice noodle and a Qishan handmade noodle, both of which tasted very Shaanxi. Cold rice noodles are soft and smooth, moderate in hardness, chewy in gluten and just right in sour, salty and spicy taste. Qishan handmade noodles are different. Noodles are hard, elastic and refreshing. The taste of these two materials is the same, just depending on the softness and taste of the dough you like. I am satisfied that I can eat such authentic cold rice noodles in other places.

Many people also recommend Zhuhai fishermen's minced meat noodles, Daoxiao Noodles and oil cakes. It's just that I haven't had time to taste it all. But I have recognized this restaurant and strongly recommend it! So I'm going to write a special article about Zhuhai fisherman's pasta to express my love after going there several times more.

There are many places to eat noodles in Zhuhai, but the places where you can eat delicious pasta are really limited. As a person who has special feelings for the opposite side, I will continue my journey of finding faces.

- ? Gorgeous dividing line? -

Your love and reward will be the driving force for me to continue my food journey, and I look forward to meeting you in the world through food and words.