What ethnic noodles are there?

Noodles used to be the staple food in the north, and now it has become one of the daily favorite foods of the whole country. There are more than 1200 kinds of noodles in China. Let's introduce the characteristics of each province. When traveling to the local area, don't miss the special noodles with different local flavors.

1 Tibetan noodles

Tibetan noodles are unique cakes in Tibet, and even the soup is made of yak bones. The main ingredients are alkaline water and flour, and barley flour can also be used. Tibetan noodles are cooked with strong alkali and put in a bowl. Add appropriate amount of bone soup, cooked vegetable oil, diced beef (sheep) and sour radish, and mix well. Tibetan noodles are light in taste, rich in fragrance, simple to make and suitable for all ages. The main ingredients are noodles, alkaline water, bone soup, rape and diced beef.

Other Tibetan noodles, namely beef noodles, chicken offal noodles, vegetarian noodles, tomato and egg noodles, Lamian Noodles and so on, are very common.

2 Xinjiang noodles, also known as Xinjiang noodles.

Peeling can be said to be a big sign in Xinjiang pasta industry!

A plate of lasagna, with meat, vegetables and noodles, is nutritious and convenient to eat. A little vinegar, just a few cloves of raw garlic and a bowl of delicious noodles will make your stomach full and your mouth fragrant!

When making, you don't need to roll it, you can make it directly by hand. Coupled with all kinds of vegetables and beef and mutton, it makes people drool.

Fried chicken noodles, Xinjiang fried noodles, caviar fried noodles, Na Ren noodles, bean noodles, etc. They are all famous features in Xinjiang.

3 Qinghai nail stickers, also known as Ga stickers.

It is one of Qinghai people's favorite pasta, and it is also very convenient to cook. Knead the noodles first, then wake them up for about 20 minutes, cut them into short strips, hold the short strips with both hands, stretch them, hold the noodles in one hand, and pull them into squares with the other hand and put them into the pot. Noodles are as big as thumb nails and can be fried with clear soup or vegetables.

The main ingredients are flour, green oil (rapeseed oil), mutton, coriander, fresh ginger, garlic sprout, chopped green onion, white radish, pepper powder, mutton soup, oil-soaked pepper, soy sauce and vinegar.

Qinghai noodles have a long history of 4000 years. There are also different famous products, such as dried noodles, homemade lacing noodles, firecrackers noodles, narrow sausage noodles, inch-inch noodles, flag flower noodles, rags, bench legs and sparrow tongues.

4 Gansu Lanzhou Beef Lamian Noodles

This is one of the most famous pasta in Gansu. Although it is found all over the country, if you don't eat Lanzhou beef and Lamian Noodles in Lanzhou, you may really not know what is authentic. High gluten flour is widely used in Lamian Noodles. Lamian Noodles made from it not only has high nutritional value, but also has long shelf life and smooth taste. The beef noodles in Lanzhou include clear soup, white radish, red pepper, green coriander and Huang Wu.

Besides Lanzhou Lamian Noodles, there are also famous noodles such as Tianshui sauce, Zhangye fish noodles, Huizhou firecrackers noodles and Wuwei Sancha noodles.

5 Ningxia Haozi noodles

Artemisia argyi noodle is very common in Ningxia, and it is also a local specialty food. It has a history of more than 360 years and is very traditional. After eight processes of kneading, kneading, pasting, rolling, drying, folding, cutting and paving, we can see that the whole process is very particular!

The main components of wormwood powder are flour, wormwood powder, refined salt and sesame oil. Mix it with the local wild plant Artemisia argyi seed powder, roll it into fine noodles with a diameter of about one meter after several processes, fold it into folding fans when cooked, cut it into fine powder strips, put it in a boiling pot, take it out, mix it with various vegetable soups, and make it into a noodle bowl to eat. It tastes smooth and chewy. The ingredients are mutton, beans, tofu, tomatoes, celery, mushrooms, peppers, leeks and so on.

Lamb chop noodles, steamed noodles, fried noodles, mutton noodles, chicken blood noodles and cold rice noodles are also very popular and delicious noodles in Ningxia.

Few people can write these six characters of Shaanxi biangbiang face.

. Shaanxi Eight Monsters: "The surface is as wide as a belt", which refers to this kind of surface, so it is also called a belt surface. It is a traditional noodle with Han flavor in Guanzhong area of Shaanxi Province. It is said that it was named after the sound of biang and biang in the production process.

This noodle is made of Guanzhong wheat flour, which is hand-drawn into wide noodles, and soy sauce, vinegar, monosodium glutamate and pepper are added.

Shaanxi is also a big noodle province, with Qishan noodles with minced meat, donkey hoof noodles, Huxian noodles, Lantian noodles, Baoji Daoxiao Noodles noodles, Yangling noodles, oily noodles and Qihua martial arts noodles. They are all world-famous noodles.

7 Dandan Noodles, Sichuan

It is a famous traditional snack in Chengdu and Zigong, Sichuan, Dandan Noodles. It is said that Dandan Noodles got its name from a porter who carried goods and sold noodles in the street. Its noodles are tough and soft, and the main seasonings are red pepper oil, minced meat, Sichuan winter vegetables, bean sprouts, pepper noodles, red soy sauce, minced garlic, pea tips and chopped green onion. The taste is spicy and palatable, fresh but not greasy, spicy but not dry.

There are two kinds of Dandan Noodles, one with soup and the other without soup. Soup can be called Chengdu Dandan Noodles, with meat Sao; The one who doesn't take soup is called East Dandan Noodles, so there is no meat.

Braised pork noodles, Guanghan whole egg golden noodles, Zigong Gouhun noodles, Neijiang Guo Qiang noodles, Yingshan cold noodles, Neijiang beef noodles, Yibin burning noodles, Chongzhou Zhazha noodles, Zizhong rabbit noodles and other Sichuan noodles are also colorful!

8 small noodles, Shanxi

It is said that it was invented by Xu (also known as Xu Mian and Chai Shao) in the Tang Dynasty. The surface leaves cut by the knife are moderate in thickness and sharp in edge, like willow leaves. Most chefs in Shanxi noodle restaurant are skilled in knife work. They can put the dough on their heads and cut it in a cauldron 4 to 5 meters away from them with one hand and a knife.

Daoxiao Noodles can be said to be the daily diet of Shanxi people, with a unique flavor. Soft but not sticky, the more you chew, the more fragrant it is. Daoxiao Noodles's "toppings" include tomato and egg paste, fried meat sauce, shredded pork with assorted braised pork soup, mutton soup, diced eggplant, golden fungus and egg gravy.

Shanxi is a famous pasta province in China. Shanxi braised noodles, cat's ear noodles, non-rotten noodles, pointed noodles, scissors noodles, wrapped noodles, sorghum noodles, Daoxiao Noodles noodles and minced meat noodles are also famous.

9 Shandong Lao Jinan noodles with gravy

Noodles with gravy are not unusual. Noodles with gravy in old Jinan are rare. It seems that only the dishes don't match. Halogen is soup. Jinan's soup stock has a long reputation. It is cooked with chicken, duck, elbow and so on. And the soup tastes clear and rich. Boil the soup until it is slightly boiling, and add boiled elbow slices, steamed egg cake slices, bamboo shoots, fungus, golden needle, Chinese cabbage, etc. Add clear soy sauce, southern wine, salt, and noodles are light brown. After the pot is boiled, skim off the floating foam, hook it with thin sauce, pour a few drops of pepper oil and take it out.

Weifang Chicken and Duck Harmony, Weifang Flavor Golden Noodles, Fushan Spicy Noodles, Penglai Noodles, Taishan Tofu Noodles, Taierzhuang Huanghua Beef Noodles, Tengzhou Meat Handmade Noodles, Rizhao Taoluo Mutton Noodles, Jinan Cold Noodles, Linqing Shi Xiang Noodles, Jiaodong Prawn Noodles and Xiajin Yin Si Noodles also reflect the opposite pursuit of Shandong people.

10 handmade egg noodles in Yang Yuxing, Hunan Province

Hunan is special. It is famous for its noodle restaurant. Yang Yuxing noodle restaurant is the most famous century-old shop. Noodles are made of eggs, with more than 60 varieties and different tastes, including fried sauce, sauce, shrimp, crab roe, scallop, three fresh, shredded chicken, hot and sour, etc. Customers can choose according to their own tastes. Hand-made egg noodles are even, soft and delicious, and are made by 10. In the configuration of oil code, our store selects the first-class fresh and dried raw materials, pays attention to delicacy, and its color is bright and delicious, especially the oil code of miscellaneous sauce noodles, which has a unique flavor. Men, women and children, regardless of age, have high quality and sufficient quantity.

Qiaobo cold noodles, Zhifu handmade noodles, Liuji noodle restaurant, Ganjia alley deep noodle restaurant, csc noodle restaurant, folk sand noodle restaurant, Chu noodle restaurant, Niumowei noodle restaurant, Zhonghua noodle restaurant and Ganchangshun noodle restaurant are all famous.

1 1 Wuhan Regan Noodles, Hubei Province

Regan Noodles is the most famous pastry in Wuhan and the staple food of breakfast in Wuhan. Regan Noodles also has various methods to prevent high temperature surface deterioration. Generally, it is alkaline water, edible oil, sesame paste, salad oil, sesame oil, chives, garlic seeds, diced radish, sour beans, brine juice, soy sauce, etc. Be used. Used as auxiliary material. Regan Noodles is golden in color and oily. Add sesame paste, pepper, pickles and sour beans before eating. And quickly stir the noodles evenly. Sprinkle with coriander, it

12 Huimian Noodles, Henan

The emblem is the most representative in Henan Province. Huimian takes high-quality high-gluten flour as raw material, supplemented by broth and various side dishes. Soup is made of good tender mutton and sheep bones (split to expose the bone marrow in the middle) and boiled together for more than five hours. Cook with high fire first, then with low fire. Among them, seven or eight kinds of Chinese medicines are best boiled out of bone oil. The boiled soup is white and bright, just like milk, so some people call it white soup. Accessories include shredded kelp, shredded vermicelli, vermicelli, coriander, quail eggs and so on. When serving, take out small dishes such as coriander, Chili oil, sugar garlic and chopped pepper, and divide noodles into soup and noodle soup.

Jia county Noodles, Xinye Noodles, Henan Noodles, Sesame Leaves, Paste Noodles, Mutton Paste Noodles, Carassius auratus Baked Noodles, Daoxiao Noodles and Henan Fried Noodles are all common pasta in Henan.

13 Xiguan _ _ noodles in Ningjin, Hebei Province

This delicious and soft noodle has a long history. As early as 1500 years ago, it was a popular food in the north. It is also a favorite pasta of Hebei people.

Ningxiguan noodle is a traditional noodle of Han nationality in China. There is a crack between the music and the bed. Put the stirred buckwheat flour and sorghum flour on the Lehe bed, sit on the lever and directly press the noodles into strips and put them into the pot. This traditional and unique way of making noodles has continued to this day.

The main raw material of noodles is pure buckwheat flour, which has a short shelf life, but is absolutely unique, with delicious soup and smooth tendons. A bowl of noodles with sesame oil, coriander and meat in the middle, and soybean sprouts on one end of the noodles. Clear color, so appetizing!

Handmade noodles, Chengde Apollo noodles, Wu 'an ramen, Zhangjiakou cold oat noodles, Gaocheng Palace noodles, Raoyang golden vermicelli noodles, beef brisket noodles, Lamian Noodles noodles, Handan noodles, Lingshou bacon noodles, Wu Jidong Guanmian noodles, Zhaoxian mixed soup noodles, Jingxing Daoxiao Noodles noodles and Quzhou noodles.

14 Heilongjiang Harbin spicy noodles

Spicy noodles are a kind of northern pasta, which is very famous in Heilongjiang. It tastes spicy and delicious. Handmade noodles, covered with a thick layer of sweet noodles and meat sauce, have a strong taste. The ingredients in the noodle soup are rich and red, which looks appetizing. Coupled with enough spicy bean sprouts, it is smooth, crisp, hemp and spicy, and its appetite is wide open. Spicy eggplant is sweet. After steaming, sprinkle with homemade sauce and pepper oil. A bowl of sweet, sour, spicy and fresh. You can also serve dried tofu and kelp silk, which is really perfect.

There are many kinds of noodles in Heilongjiang, such as boiled fish noodles, Daoxiao Noodles, Jianghu fried noodles, Wangjiang noodles, Happiness oil noodles, signature beef tendon noodles, Jixi sour soup noodles, egg batter noodles, donkey and kitten noodles, soy sauce spicy noodles, pickled fish noodles, refreshing conch noodles, ginger soup Korean fried noodles, dolphin bone spicy noodles, fish spicy noodles, sauerkraut beef tendon noodles, Alishan beef noodles, and Su.

15 Liaoning Xita cold noodles

West Building Cold Noodles is a Korean noodle restaurant in Shenyang, which was founded in 1950s. It is one of the first 36 "Shenyang time-honored brands". Specializing in Korean food, the specialty dishes are cold noodles and dog meat. Its west building cold noodles are a special snack in Shenyang, which is famous for its spicy taste. A dish is multi-flavored, salty, sour, spicy and sweet, with less oil and fresh juice, crisp and refreshing, and full of color, flavor and taste. The basic characteristics are paying attention to the temperature, mellow, original, simple and affordable. The taste of Xita cold noodles not only retains the delicacy of dog broth, but also integrates the transparency of traditional cold noodle soup.

Benxi spicy noodles, Fushun spicy noodles, Dalian kidney bean vermicelli noodles, Huludao prawn noodles, Chaoyang Lingyuan peeled noodles, Jinzhou egg hand spicy noodles, Tieling noodles, Liaoyang iron pot braised noodles, Fuxin noodles, Yingkou seafood noodles, Dandong eel fried rice fork, Anshan spicy noodles, Anshan sour soup, etc. It shows the unique pasta culture in Liaoning.

16 Jilin Yanji cold noodles

Yanji Cold Noodles () is one of the "Top Ten Noodles in China" and is a traditional Korean food in China that people like. Throughout the Korean peninsula, cold noodles are usually regarded as traditional pasta in North Hamgyong Province and Pyongyang.

The main raw materials are buckwheat flour, wheat flour, starch, corn flour, sorghum flour and soybean flour. Among them, buckwheat cold noodles are the most famous. Generally use beef soup. Soak the cooked noodles in cold water, put them in a bowl, pour them into the cooked beef soup, and add spicy cabbage, cucumber, eggs, beef, onion, sesame, pepper, pine nuts, apples or watermelon slices. Scoop a spoonful of cool sweet and sour soup, it feels cool.

Jilin cold noodles occupy the taste of most people, and other noodles are basically foreign varieties. Green spicy noodles, sea handmade noodles, old man fried noodles, etc. Very famous in the local area.

17 Oats in Wuchuan, Inner Mongolia

Oat flour comes from naked oats, and the flour it grinds is called oat flour. Naked oats are low-yield crops with short maturity, cold tolerance and salt tolerance. Although the yield is low, it contains high protein, fat and a lot of trace elements such as iron, calcium and phosphorus. Very nutritious. As early as the Southern and Northern Dynasties, farmers planted naked oats in Hohhot.

The freshly steamed oat noodle is served with authentic mutton soup with rich flavor, diced potatoes, a little coriander on it, and fried peppers. Mix well and dip it in. Put a piece of oatmeal in the mutton soup and mix it with minced mutton, which has a special flavor.

Oatmeal powder can be processed into strips, nests, fish and fish, cakes, jiaozi, lumps, pills, noodles and yam seeds. Can also be processed into pancakes, boiled fish, fried noodles, paste, oatmeal, instant noodles and so on. It can be cold, steamed, boiled and fried.

Because there are many ways to eat oatmeal noodles, it is already very rich, and there are few other noodles, only iron pot braised noodles, mutton noodles and so on.

18 Jiangsu Nanjing Big Bowl Pidu Noodles

The skin belly tastes soft and the soup is delicious. Nanjing big bowl of skin belly noodles, six flavors and nine flavors. It is delicious. The whole bowl of noodles, white belly, vegetables, vermicelli, shredded pork, pork liver, eggs, tomatoes and other meats, as well as spicy oil, is delicious. Moreover, there is enough soup in the big bowl, and the veritable big bowl of skin belly noodles is full of noodles. The soup is chewy and delicious, and it is often drunk to the bottom of the bowl.

Of course, there are Kunshan oven noodles, Xuzhou noodles, Peixian noodles, Huai 'an Changyu noodles, Nantong Caogong noodles, Wuxi Lao noodles, Changzhou noodles, Suzhou Fengzhen noodles, Zhenjiang pot cover noodles, Yangzhou Yangchun noodles (red soup) and Dongtai fish soup noodles. , there are both rugged in the north and meticulous in the south of the Yangtze River.

19 Anhui Huainan beef noodles

In Huainan, every time-honored beef soup shop has its own characteristics, and each shop has its own secret recipe. Some add beef bones, some add beef offal, some add secret seasoning, and cook together for dozens of hours on low fire. It's easy to do. Some soups are clear without impurities, and some soups are thick. * * * The same thing is that all the shops are spicy. Noodles are made of handmade alkaline water and are very strong. Put it in a bowl, with thin beef tendon slices, sprinkle with chopped green onion and coriander, and you will never get tired of eating it.

Hefei Xiaodao Noodles, Anqing Fried Noodles, Huaibei Spicy Noodles, Yang Guo Noodles, Wuhu Shrimp Noodles, Luqiao Chicken Noodles, Taihe Noodles, Fuyang Brothers Noodles, Bengbu Handmade Noodles and Dangtu Meat Noodles are also local specialties in Anhui.

No.20 Pianrichuan, Hangzhou, Zhejiang Province

Zhejiang is a typical southern coastal province, but I didn't expect the variety of noodles in the province to be really dazzling, and all parts of the country are vying for it.

One of the "Top Ten Faces of China", Pien Tze Huang has a history of more than 100 years! The production process of Katakawa is simple and quick. Stewed noodles with bamboo shoots and sliced meat, crisp and refreshing, with endless aftertaste. Blanch the sliced meat and sauerkraut in boiling water, and then add the handmade noodles. Because "rhyme" and "biography" are homophonic, "Zhang Yun" is called "Zhang Chuan". There are many noodle restaurants in Hang Cheng, and the most famous one in history is Yuan Kui noodle restaurant.

Hangzhou Shrimp fried eel Noodles, Zhuji Ciwu Noodles, Dongyangwo Noodles, Lanxi Beef Noodles, Zhoushan Seafood Noodles, Taizhou Lecture Hall Noodles, Linhai Wheat Shrimp Noodles, Wuzhen Mutton Noodles, Nanxun Double Pepper Noodles, Lin 'an Changhua Daoxiao Noodles Noodles, Changxing Dry Pick Noodles, Tongxiang Aneng Noodles, Yiwu Lala Noodles, Shengzhou Pressed Noodles, Jinhua Fried Beef Noodles, Qingjiang Sanxian Noodles, Yiwu Buddhist Temple Noodles, etc. It's a little dizzy.

2 1 Jiangxi spicy noodles

Jiangxi noodles make people sweat and feel cool. More than ten kinds of spicy spices are added to this spicy noodles. Jiangxi noodles, also known as red oil noodles, are fragrant, spicy and red. The main ingredients are noodles, peppers, soybeans, peanuts, sprouts, Jiang Shui, garlic water, sesame seeds, pickled mustard tuber, chopped green onion, sesame sauce, soy sauce, lard, monosodium glutamate, salt, broth and so on.

Jiangxi spicy noodle soup and condiments are even more attractive, and they are the favorite of heavy-tasting diners.

Jiangxi Ganzhou fish noodles, Ganzhou Sanxian noodles, Ji 'an Taihe Wuji noodles, Jingdezhen broth braised noodles, Pingxiang Yanghuzi rice noodles, Yichun buckwheat noodles, Fuzhou Wanhu oil noodles, Jiujiang egg-wrapped meat noodles, Nanchang golden thread hanging gourd, Shangrao Yugan Luzi noodles and Douchi noodles are all famous noodles in Jiangxi.

Fujian Xiamen Shadie Noodles

Satay noodle is a traditional snack in Xiamen, Fujian. Satay noodle is a classic snack brought back by overseas Chinese from Southeast Asia. Its main raw materials are sand tea sauce and broth. It tastes salty and spicy, a little sweet. The essence of satay noodles lies in soup, which is made of pork bones and chicken, plus dozens of kinds of seafood. The soup is red and bright, sweet and refreshing, fresh and fragrant, slightly spicy and refreshing, with endless aftertaste. The basic raw materials are Quanzhou oil noodles, fried tofu slices, fat sausage, shrimp, mung bean sprouts, leeks and eggs. According to your own preferences, you can choose to match all kinds of fresh shrimp, lean meat, pork liver, pork loin, duck tendon, duck blood, large intestine, squid whiskers, dried tofu and other accessories, which are delicious!

I didn't know there were so many special noodles in Fujian! Fu noodles, Pingnan Yuanyang noodles, Gutian River noodles, Putian noodles, Yuankeng chopsticks noodles, Zhenghe chicken wine noodles, Shunchang soybean milk noodles, xia yang chopsticks noodles, Shaxian noodles, Quanzhou noodles, Quanzhou noodles, Zhaoan noodles, Zhangpu pork liver noodles, dried noodles, Danggui duck noodles, hand-grabbed noodles, Zhangzhou noodles, sour bamboo shoots noodles and Fuqing Gangtou braised noodles.

23 Taiwan Province beef noodles

Beef noodle is a famous food in Taiwan Province Province, and its raw materials are very simple, including beef, vegetables, noodles and so on. All over the streets of Taiwan Province Province. Beef is used in beef noodles in Taiwan Province Province, mainly gluten, gluten and beef tendon.

Taiwan Province beef noodles were invented by veterans who came to Taiwan Province Province that year because they missed their hometown in Chinese mainland. There are Shanghai food, Guangdong soup and Sichuan food.

Cut the beef into pieces of moderate size and blanch it in boiling water. Stir-fry shallots and ginger in oil pan, then add seasonings to remove fishy smell and stew for more than two hours. The beef is full of fragrance, and the tender but not rotten taste is unforgettable. With handmade noodles, defatted sauerkraut or green vegetables, it has the unique flavor of Taiwan Province Province.

People in Taiwan Province Province also have a special liking. Basket noodles, golden facade, egg yolk noodles, Hu Daoxiao Noodles, Kaohsiung cooked duck noodles, Tainan fried instant noodles, etc. This is a common gourmet noodle in Taiwan Province Province. Of course, instant noodles are indispensable.

24 Hainan salty noodles

Instant noodles are traditional Hakka snacks, which are necessary for breakfast and midnight snack. Although it comes from Meizhou instant noodles, there is a big difference between them. Hainan's instant noodles will add a variety of ingredients, and the sauce will be more distinctive.

Hainan instant noodles are ready-made As a representative food in Haikou, there are many kinds of instant noodle stalls in Haikou Old Street. Instant noodles are all fine noodles. This kind of fine noodles won't rot if cooked for a long time. Noodles are very smooth and elastic in the mouth, so they are more delicious than ordinary noodles. With special cooked pig offal, lean meat, beef brisket, chopped green onion and sesame, a bowl of traditional and authentic Hainan instant noodles is out of the pot.

In addition, Sanya beef noodles are also very good, with more flour. The more famous ones are Lingshui acid powder, Lingshan coarse powder, Houan powder, Paul powder, Hainan powder and so on.

25 Wonton Noodles, Guangzhou, Guangdong

Wonton Noodles originated in Guangzhou and prevailed in Hongkong in 1950s. Wonton Noodles is still very popular today. Also known as Wonton Noodles, Xirong and Rong Da noodles. Swallow one by one like a baby's fist, and the thin skin is wrapped in fresh shrimp. Bite it down and it tastes tender and smooth. Noodles should be skillfully made of bamboo noodles in the traditional way, with transparent ribs, elastic entrance, rich egg flavor and endless aftertaste. Soup is also very particular. It is made of pig bones, dried fish and shrimp skin. Guangzhou people are very particular about eating wonton noodles, and they should have "three stresses": when it comes to noodles, it must be silver noodles made of bamboo; Second, when it comes to wonton, it is necessary to open fat pork from Sanqi and paste it with egg yolk to make the meat taste alive; Three soups and a thick soup made of local fish and pig bones. Wonton noodles, Cantonese cuisine is rich and exquisite.

Instant noodles, noodles, puning noodles, shrimp noodles, pork hand noodles, noodles, knife noodles, Shunde fish noodles, south of Tangnan, Zhajiang noodles, Chaoshan hot and sour noodles, Chaoshan Regan Noodles, Meizhou instant noodles, beef brisket noodles, oyster sauce noodles, sauce beef noodles, etc. Guangdong is a gourmet paradise with a variety of noodles.

26 Guangxi Nanning Laoyou noodles

Friends noodles are a special snack in Nanning, Guangxi Zhuang Autonomous Region, which has a history of hundreds of years. It is said that an old man goes to Zhouji Teahouse for tea every day. One day, he didn't go to the teahouse because of a cold. Boss Zhou Ji cooked a bowl of hot noodle soup, which contained delicious garlic powder, fermented soybean, pepper, sour bamboo shoots, beef powder and pepper. Gave it to the old man. After eating, the old man broke out in a sweat and his symptoms eased, so he got the name' old friend noodles'. Old-fashioned noodles are delicious pasta with the characteristics of sour, spicy, salty and fragrant. They have the functions of dispelling wind and cold, inducing resuscitation and refreshing the brain.

There are few pasta in Guangxi, such as nuns' vegetarian noodles and more flour. Liuzhou snail powder, old friend powder, Guilin rice noodles, rolled rice noodles, etc. They are all common rice noodles.

27 Dongchuan noodles in Yunnan

Dongchuan Noodle is a specialty of Dongchuan District, Kunming City, Yunnan Province, and a landmark product of chinese national geography.

Dongchuan is known as the "hometown of noodles" in Kunming and Yunnan because of its unique water quality, soil and three-dimensional climate. Because of its unique production technology, production environment and particularity of water resources, Dongchuan noodles have the advantages of cleanliness, smooth taste, neat appearance, excellent quality, no pigment and no additives. "Guniu" spring water, Dongchuan noodles refined from pure wheat flour, is a famous local food, with a soft and delicate taste, not turbid and endless. It can be made into delicious foods such as Yusi Xi noodles, black bean cold noodles, Hong Kong pearl noodles and crispy noodles.

Other features include Yunnan cold noodles, Yunnan whistle noodles and Yunnan slag river noodles. And famous noodle restaurants: Laokun Xinyuan Xiangniu Restaurant, Daguan Street Dashu Beef Noodle Restaurant, Hongji Noodle Restaurant, Ding Noodle Restaurant, Noodle Restaurant, Daguan Noodle Restaurant, Nanhua Noodle Restaurant and Linshan Hotel.

28 Wang Chang noodles in Guiyang, Guizhou

The intestines in Guiyang Wang Chang's noodles refer to fat intestines, and Wang Wang refers to blood flourishing, both of which are heavy-flavored foods. With noodles, the three complement each other. Accessories are pork belly, pepper, three-come, star anise, crispy and so on, which are famous for their "three unique" colors, smells and tastes. It has the unique taste of tender blood, crisp noodles, spicy taste and fresh soup, as well as the characteristics of red but not spicy, oily but not greasy, crisp but not raw. The noodles inside are egg alkaline noodles, which are not very resistant to cooking, but they are also tough to eat. Everyone can choose dishes according to their favorite tastes, which is a major feature.

Guiyang pork knuckle noodles, shredded chicken tofu noodles, Liupanshui buckwheat noodles, mud tofu noodles, Xingyi barbecued pork noodles, Kaili sour soup noodles, Tongren mung bean noodles, Panxian chicken fir oil burning noodles, Bijie crisp whistle burning noodles, sauerkraut Zier noodles, Bijie Sanxian noodles, etc. It is also a local flavor noodle unique to Guizhou.

29 Beijing Zhajiang Noodles

Zhahe noodles, the favorite food of old Beijingers, is very popular all over the world because of its rich sauce and salty and sweet taste. It is made of dregs, vegetables and noodles.

Ingredients: noodles, pork (fat and thin), onion, ginger, garlic cloves, dried bean curd, bean paste, salt, sugar, soy sauce, cooking wine and water.

Beijing's black fungus noodles, sesame sauce, stinky tofu, carrion and old salty soup may be rarely heard of.

30 Tianjin Don Juan Lamian Noodles

Although they are all from Lamian Noodles, they are different from Lanzhou beef noodles. The main features are yellow soup, rich curry flavor, delicious carrion, fresh mustard shreds, green side dishes of coriander and leek, and secret Chili oil, which are very attractive.

As soon as Lamian Noodles entered, the soup was full of curry flavor, accompanied by the fragrance of dozens of spices, which made people memorable. Once they are addicted, noodles are chewy. It is said that the yellow soup will take several hours to stew, and then with the yellow curry, a pot of fragrant yellow soup will be ready.

There are several kinds of noodles in Tianjin that are also very distinctive. Fresh noodles include noodles, fried noodles, noodle soup and beef offal noodles.

3 1 Shanghai Yangchun noodles

It is a smooth noodle without topping, commonly known as "clear soup and glossy noodles", and it is one of the most popular cakes in Shanghai. Later, because the merchants felt that "Qing" and "Guang" were unlucky, they took the name of Yangchun and the ancient music "Yangchun" and renamed it "Yangchun Noodles". Shanghai Yangchun noodle soup is exquisite, sprinkled with chopped green onion, clean and clear, and a bowl of noodles is clean and appetizing. The noodle soup is fresh, but monosodium glutamate and chicken essence are absolutely not used. It must be soup made of big bones.

Other famous noodles in Shanghai, such as shredded Chinese cabbage noodles, yellow croaker noodles, chili pepper meat noodles, fried fish noodles, shrimp noodles and so on. It also has the characteristics of delicious taste.

32 Chongqing Xiao noodles

It is one of the four characteristics of Chongqing and the simplest kind of pasta in Chongqing.

There are all kinds of small noodles in Chongqing, which can be customized according to your own taste, such as' dried noodles' (mixed noodles),' yellow noodles' (slightly hard),' green noodles' (multi-dishes),' spicy noodles' (peppers are very oily) and so on. Sauce is the soul of Chongqing Xiao noodles. The delicacy of a bowl of noodles depends on the seasoning. Adjust the seasoning in advance, and then add the cooked noodles. The noodles are smooth, the soup is fragrant and the taste is strong. Ingredients: soy sauce, pepper, pepper noodles, noodles, meat, vegetables, peas, peanuts, fried eggs, chopped green onion, coriander, vegetables, lard, etc.

Mixed bean noodles, vegetable noodles, spicy shell noodles, baked white noodles, duck sausage noodles, etc. It is also very Chongqing noodles.

33 Hong Kong Chezai Noodles

Subcars began to appear in the 1950s, when the economic income of Hong Kong people was not high. Some mainlanders who go to Hong Kong find it difficult to find jobs and make a living by setting up food stalls. There is a metal "cooking box" on the wooden trolley selling bicycle noodles, which contains soup, noodles and ingredients for people in this city to choose from. Generally, a dozen dollars can meet their needs.

The pace of life in Hong Kong is very fast, and many Hong Kong people like to eat noodles just because they save time. Not only tea restaurants, but also some people often cook at home and sometimes prepare some noodles.

Beef brisket noodles, wonton noodles, shrimp noodles, Zhajiang Noodles, Zhajiang Noodles, pork noodles, chop suey noodles, etc. It is also deeply loved by Hong Kong people.

34 Macao handmade bamboo tube noodles

Raising bamboo noodles means that the master sits on a thick bamboo pole and presses it repeatedly for about 2 hours to make the dough extremely tough, and then adds the whole egg. Noodles are as thin as silver thread but elastic, and eggs are fragrant and sticky. The traditional eating method is to cook dried noodles, sprinkle with shrimp eggs and seasonings, and pour a bowl of thick and fragrant shrimp soup, which is absolutely perfect. Shrimp can be drunk alone, or made into noodle soup and mixed into noodles.

Although there are not many kinds of Macao noodles, they are all carefully made. Liuji Porridge Noodles, Shrimp Noodles, Fresh Shrimp Wonton Noodles, etc. They are all delicious, and people are reluctant to give up.