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Katagawa, plate noodles, fried sauce noodles.
Pay attention to the heat and the size of the dish.
The steamed buns are delicious and all by hand.
Green onion and coriander, and a spoonful of spicy ......”
The Spring Festival Gala of the Year of the Dragon.
Will be ever-changing faces.
Gathered into a wonderful "Unique".
A bowl of noodles is the best way to express the Chinese food concept, from the noodle-making process to the cooking habits, from the cooking noodle heat to the eating method, the taste is condensed in every inch The familiar taste of Chinese people is condensed in every inch, which bowl of these unique noodles is the taste of your hometown?
These planes come with their own IP addressesPeking fried noodles
Down-to-earth cuisine.
A variety of side dishes are mixed with gorgeous and attractive colors, and the rich and fragrant fried sauce of diced pork outlines the rich color, and the smooth and chewy noodles ......In the depths of every Beijinger's memory, there may be such a bowl of soul-hooking fried noodles. 
Beijing fried noodles have a scientific name, called "small bowl dry frying", four words define its practice and particularity: small bowl means freshly eaten and cooked, dry fried means no water for cooking. Without these four words, there is no authenticity.
In Beijing, fried noodles are like private dishes, and each one tastes different. If you want to ask which one has the best jajanjangmyeon, it must be: the most authentic one!
Shaanxi oil noodles
Spicy and tendony, beautiful drops are very.
Put the wide noodles into the pot, cook and put the vegetables, bean sprouts and chili noodles, and then pour a spoonful of hot oil.
After mixing well, in the bright red and oily noodle bowl, it is the pursuit of life for the old Shaanxi people - hot, heroic and unrestrained.
In Shaanxi, eating noodles is called "dié noodles", which is probably the ultimate experience that people hope they eat with every bite of noodles. Therefore, they pay attention to heartiness, and the noodles make a "zigzi" sound in the rapid collision with the lips.
Gansu Lanzhou beef noodles
The "taste of home" everywhere
In Gansu, there is no "Lanzhou ramen", and the noodles eaten by the locals are only called beef noodles or "beef bowls".
The beef noodles are made with great care, and the standard is "one clear (soup), two white (radish), three red (chili), four green (coriander and other floating vegetables), and five yellow (yellow noodles)". In addition, diners can also customize the shape of the noodles, which are divided into capillary, thin, second, three, and thick, and flat noodles, which are large, wide, and leek, ......
Nowadays, beef noodles have spread all over the country as a Chinese fast food. It uses the most intimate taste to connect the wanderer with his hometown.
Henan braised noodles
All-inclusive, the taste is really "medium".
Braised noodles are an old taste that every Henan person will never forget in their memory.
To make an authentic bowl of Henan braised noodles, the technique must be authentic. Pulling, shaking, folding, tearing, all in one go, one side can fill the entire mouth. It is served with a milky white broth made from lamb bones and mutton, and is topped with nutritious fungus, flavorful kelp shreds, and crystal clear vermicelli ......
In this way, the taste of various ingredients is perfectly "stewed" into the noodles, and the taste is really "medium" in a bowl!
Pian'er River, Hangzhou, Zhejiang
The soul of Hangzhou noodles.
People often say "rice in the south and wheat in the north", but the love of noodles in Hangzhou is not inferior to that of northerners.
In the cold winter season, no one in Hangzhou can resist a bowl of steaming slices, its toppings mainly include cabbage, bamboo shoots, lean meat, after the pot, the meat is red, the bamboo shoots are white, the vegetables are green, the noodles are smooth, the soup base is clear and the taste is thick, and the word "fresh" is brought into full play.
Because the ingredients used in the noodles are all flakes and must be boiled, the locals call them "slices". And because the pronunciation of "汆" and "Chuan" is similar, "Pian Er Bi" has become "Pian Er Chuan", and it has also become a delicacy that is difficult for the locals to give up.
These noodles have a unique flavor
Sichuan sweet water
The spicy and sweet aromas are perfectly blended.
Sweet water noodles are known as the "man" of Sichuan snacks, and the chopstick-like thick noodles are tough and tough, and two or three can fill a bowl.
The reason why the sweet water surface is "sweet" is that it replicates the use of soy sauce. This is a compound condiment made by adding sugar, ginger, shallots, spices and other raw materials to soy sauce and boiling it over low heat, which is thick and sweet, and is the soul of sweet water.
As a Sichuan delicacy, sweet water is naturally inseparable from red oil chili peppers. When diners eat in their mouths, their taste buds touch first sweet, then fragrant, and finally numb and spicy, and all kinds of flavors catch up with each other but are harmoniously blended, and it is extremely "comfortable" to eat.
Henan Luoyang pulp noodles
It's noodles and soup.
There is a strange thing in Luoyang, the noodles are sold only when they are bad. Actually, the taste that makes people mistakenly think that the noodles are "spoiled" is the sour smell of the soy milk that cooks the noodles after fermentation.
In some old alleys in Luoyang, you can often see the figure of the sour pulp mill, a few dollars can make a big bucket, take home to make a big pot of "like soup but not like soup" pulp noodles, sprinkled with boiled soybeans, green beans, celery grains, with leek sauce, simple and ordinary, the taste level is so rich, it is the style of Henan taste.
The noodles are slightly sour and refreshing, with a long aftertaste, and a hot bowl of "drinking" can awaken the DNA of Luoyang people.
Hubei Wuhan hot dry noodles
A "wake-up clock" for the public
In Wuhan, hot dry noodles firmly occupy the top spot in Wuhan's breakfast industry, and it is like an alarm clock, enthusiastically waking up the morning in Wuhan.
After receiving the hot dry noodles from the master's hand, you need to quickly flip the noodles up and down so that the sauce evenly wraps each noodle and eats it heartily while the rich aroma still lingers on the tip of your nose.
Jilin Yanji cold noodles
A full bowl is cool.
The soba noodles are covered with beef slices, apple slices, watermelon, kimchi, and cucumbers, and a spoonful of cold and sweet beef broth is scooped from a large bucket before serving. Authentic Yanji cold noodles, there is crushed ice ballast on the soup, the first bite is dedicated to the cold noodle soup after serving, the taste of sour, sweet, spicy and cool ups and downs, cool, smooth and refreshing.
A bowl in summer is refreshing and relieves the heat, and a bite in winter is nutritious and appetizing!
These noodles are made with great skill
Xinjiang pulled strips
The protagonist of the dinner table of the locals.
No need for a rolling pin, no need for a dough sheeter, the bold Northwest people directly knead the proofed dough into thick strips, and then roll them into noodles, therefore, the strips can be thick or thin, and the main one is casual and natural.
The unpretentious noodles are perfect for pairing with flavorful side dishes. Whether it's oily pork, wild mushrooms, stir-fried vegetables or a hodgepodge, you can pull it onto the noodles and directly outline the mellowness of the noodles. Add a little vinegar, just a few cloves of spicy raw garlic, quite "down" noodles.
Eating ramen noodles in Xinjiang is just two words: heroic. Eating noodles is never about bowls, on plates, it's not enough to eat a plate, it's okay, add noodles casually!
Shanxi knife cut noodles
It tastes better with some aged vinegar.
If you haven't eaten knife-cut noodles, you can't count as Shanxi noodles.
The noodle maker pays attention to "the wrist is smart, the output is flat, and the force is even", and between the hands and hands, the medium-thick and thin-edged, willow-like leaves have been cut out and fly into the boiling water.
The boiled noodles are topped with toppings, covered with fresh vegetables, and then drizzled with a little Shanxi vinegar.
Guangdong Zhusheng noodles
Good face and good intentions.
The bamboo noodles are peculiar. After mixing the dough with duck eggs, the noodle maker presses a bamboo pole fixed to the wall at one end, and repeatedly bounces the dough until it becomes a piece of "tissue paper" that is spread out and cut into thin noodles with a crisp and elastic taste.
After serving the noodles, throw a few wontons, a few slices of greens, and then sprinkle some leeks, the wonton has thin skin and thick meat, and the salty and fragrant spring teeth of the noodle soup are kneaded together, clear but not greasy, fresh but not fishy.
Eat a bowl in the morning, fresh; Come to a bowl late at night to satisfy your cravings, and more importantly, eat a bowl of bamboo noodles, which means that it will be like bamboo. Fujian line surface
The more you eat, the more you eat. The production process of the thread noodles is complex, and it needs to go through the processes of mixing noodles, kneading noodles, stringing noodles, ramen, drying and other processes, and after being made, the roots are snow-white, as thin as hair, and they can be "awakened" instantly when they encounter water.
The water absorption capacity of the thread surface is particularly amazing: a bundle of 130 grams of thread becomes 550 grams when it absorbs enough water. Therefore, it is almost a "nightmare" for children - being urged by parents to hurry up and eat, but the noodles in the bowl are more and more eaten, and no matter how hard they try, they can't finish eating.
So, how do you finish a bowl of noodles? The answer given by the locals is: after it comes out of the pot, take advantage of its inattention, and show it off immediately.
Chinese noodles, more than noodles
Pasta, simple and ever-changing, in addition to noodles, unique noodles from all over the world are also enriching the table of Chinese.
Raw pan-friedIt is one of the most representative snacks in Shanghai. The semi-fermented dough is wrapped in the meat filling, and after frying, the bottom is golden and crispy, and when you take a bite, the fat aroma is mixed with the flavor of the dough, which is unforgettable.
"All over the worldSteamed bunsTen buckets, Shandong monopolizes eight buckets. "Shandong steamed buns feel porcelain, taste strong, and have a sweet taste. They also innovated in the shape of steamed buns and produced all kinds of novel and beautiful flowers.
Tianjin noodles have a variety of patterns, and the skin is sticky and glutinous and the filling is sweetFried cakes, rich in ingredientsPancake buns, crispyFlowers……This is a pastry museum!
No matter how many delicacies you have eaten, hometown noodles will always be the taste of your heart, what is the "hometown noodles" you most want to eat during the Spring Festival holiday and family reunion?
What are the characteristics? Let's talk about it in the comment area Topic |Dong Liangyu.
Edit |Dong Liangyu.
Editor-in-charge |Wang Zihan.