Lanzhou hand pull noodles
Hand-pulled noodle is a type of Lanzhou noodle. It is very dramatic to watch the noodles being made. The dough is twisted, stretched and folded, then made into strands. The side dishes include sliced cucumber, chill oil, egg, beef and coriander Leaf. And the soup is boiled by cattle bones or sheep bones.
Wonton noodles
Wonton noodles are the most famous in Hong Kong and Canton area. The wonton stuffing is made of lean meat, shrimps, crabs or any other sea food. And the noodles are cooked in chicken soup or nutrition soup.
Chengdu sweet water noodles
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 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.
Pian er chuan noodles
A famous local delicacy in Hangzhou, the noodles are cooked with light soup, and stirred with delicious toppings including fresh potherb mustard, fresh bamboo shoots and meat.
Fried bean sauce noodles
Beijing's most iconic noodles, the noodles are stirred with small pieces of vegetables and fried sauce. Prepare the cucumber, cedrela sinensis, bean sprouts, green beans and soybeans as the side dishes. Then fry the bean source based on ground meat, onion, ginger and soybean paste.
Xinjiang fried noodle squares
Translated literally, chǎomiàn piàn means fried noodle cards. This addictive dish hails from the northwestern Xinjiang Province, where a Muslim community resides, so you will find lots of lamb and cumin in the dishes. The noodles themselves are made from wheat dough that has been rolled flat, cut into squares and thrown into boiling water until al dente. These are then fished out from the water and thrown into a wok with stir-fried peppers, tomatoes, lamb and scallions. The result is fragrant and filling. Only eat this in places where you can see the noodles being made before your eyes.
Shanghai scallion oil noodle
The famous Shanghai scallion oil noodle dish requires an incredibly simple ingredient list that, when well executed, comes together as a heavenly snack or meal. The key is in the noodle itself as thin, firm strands just barely cooked through. Julienned scallions are fried until brown and fragrantly caramelized, then tossed with their oil onto the warm noodles. Dark and light soy sauce and sugar are added last. The results are seductive to the last slurp.