Discover the best regional noodles in China

05/08/2019   943  3.75/5 trong 2 rates 
Discover the best regional noodles in China
While it might seem like those long strands of goodness are ubiquitous throughout China, each region has its own special noodle dish – and in some cases, several. It’s not just the toppings that change. The noodles themselves come in all shapes and sizes and are made from rice, bean and potato starch. Here’s just a taste of some of these regional favorites.

  • Biangbiang Noodles (Xian)

    Biangbiang Noodles (Xian)Biangbiang Noodles (Xian)

    Biangbiang noodles are the first popular food in Xianyang city, and then spread to the whole Shaanxi province. Featuring the wide and thick noodles, Bingbiang Noodles got the name for the sound of Biang Biang when making it. To enjoy the noodles, visitors can go to Biang Biang Noodles Restaurant in No. 88, Anban Street, Beilin Street.

  • Shanghai Scallion Oil Noodle (Shanghai)

    Shanghai Scallion Oil Noodle (Shanghai)Shanghai Scallion Oil Noodle (Shanghai)

    The famous Shanghai Scallion Oil noodles require an incredibly simple ingredient list that, when well executed, come together as a heavenly snack or meal. The key is in the noodle itself: thin, firm strands just cooked through. Julienned scallions are then fried until brown and fragrantly caramelized and along with their oil, tossed with the warm noodles, with dark and light soy sauce and sugar. The results are seductively fragrant to the last slurp. At Dingtele, they add a little pork bone broth and shredded pork, which gives the dish richness. Another added bonus is that this restaurant is open 24 hours a day, so you can sate the craving any time it hits.

  • Satay Noodle (Xiamen)

    Satay Noodle (Xiamen)Satay Noodle (Xiamen)

    Shachamian or Satay noodle is very popular among Xiamen people. You can see these soup noodles nearly everywhere in Xiamen. The highlight is its delicious soup. You can choose to add various ingredients to your soup, such as squid rings, shrimps, pork belly, pork innards, bean sprouts, and mushrooms. It can be a little spicy, but not too heavy.

  • Dandan Noodles (Chongqing)

    Dandan Noodles (Chongqing)Dandan Noodles (Chongqing)

    Dandan noodles is another popular hot and spicy dish. It consists of a spicy sauce made from chili oil and pepper, together with spring onions and other vegetables Sometimes, Dandan noodles may also be topped with braised beef or fried minced meat. The name refers to a type of carrying pole (and) that was used by walking street vendors who sold the dish to passers-by. Sucking up the first of those savory, oily, fiery strands sets the pleasure receptors into overdrive – obscenely delicious.

  • Hot and Sour Dumpling Soup (Xian)

    Hot and Sour Dumpling Soup (Xian)Hot and Sour Dumpling Soup (Xian)

    Different dumpling varieties can be found all over China. In Xian, the specialty dumpling is hot and sour dumpling Soup. Regular Shuijiao dumplings are boiled in hot and sour soup to give the dumplings extra flavor. Sesame seeds, leeks and cilantro add to the broth’s flavor and give you a unique aftertaste.

  • Hand-pulled Noodles (Lanzhou)

    Hand-pulled Noodles (Lanzhou)Hand-pulled Noodles (Lanzhou)

    For something simple to fill your belly and warm your soul, look to Lanzhou, the origin of China’s famous hand-pulled noodles. Made simply with finely ground wheat flour and alkaline water, the noodles have a bouncy texture that is derived from pure manpower, pulling and kneading the dough until it magically become strands of noodles. These are then cooked in a clear, long-stewed beef broth punched up with five spice and served with cilantro and thinly sliced beef. It’s a gorgeous compilation, perfect for cold weather.

  • Sweet Water Noodles (Chengdu)

    Sweet Water Noodles (Chengdu)Sweet Water Noodles (Chengdu)

    Chengdu is a place renowned for its culinary genius and range of delicious street snacks. Sweet water noodles are one of the city’s incredible local creations, a tangle of short, thick, chewy, wheat noodles that (when perfect) impart heft and chew. The warm noodles are seasoned with dark, concentrated soy sauce, red sugar, peanut powder, garlic, sesame oil, Sichuan numbing peppercorn powder and sometimes a little bit of sesame paste. The result is sweet and spicy, and perfectly satisfying.

Source Internet

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Nhu Dang

Nhu Dang

is member from: 22/08/2018, has 540 posts


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