20/kloc-in June, 2003, the 2nd China Hotel Culture Festival and the 1st China Noodle Culture Festival organized by China Ministry of Commerce and China Hotel Association selected "Top Ten Noodles in China". China Hotel Culture Festival is the "Oscar" of the national catering industry. Representatives from 32 provinces and cities including the United States, Japan, South Korea and China participated in the event. No less than 3,000 China enterprises participated in the selection, and no less than 500 kinds of noodles participated in the selection. ?
The top ten noodles in China include: Wuhan Regan Noodles, Beijing Zhajiang noodles, Shanxi Daoxiao Noodles, Lanzhou beef noodles, Sichuan Dandan Noodles, Hangzhou Piachuan, Kunshan Ozao noodles, Zhenjiang pot cover noodles, Jilin Yanji cold noodles and Henan Hui noodles. Among them, Wuhan Regan Noodles ranks first.
There are many kinds of pasta in China with a long history. People eat more than 1200 kinds of noodles every day. There are more than 100 kinds of noodles in Shaanxi, among which minced meat noodles have a history of 3000 years. Archaeologists found noodles dating back 4,000 years in the Lajia site in the Yellow River valley of China, which can't be compared with the noodle history of any other country. Noodles were called "boiled cakes" in the Eastern Han Dynasty and "soup cakes" in the Wei and Jin Dynasties. It was called "water transmission" in the Northern and Southern Dynasties. The "cold scouring" in the Tang Dynasty was cold noodles or water.
Wuhan Regan Noodles:
Regan Noodles is a special snack in Wuhan. It is known as the five famous noodles in China together with Daoxiao Noodles, Yifu noodles, Dandan Noodles noodles and Huizhou noodles. It's a special breakfast snack in Wuhan. Noodles have slender roots, strong muscles, butter color and delicious taste.
Mixed with sesame oil, sesame paste, spiced pickles and other ingredients, it is more distinctive. Regan Noodles is different from cold noodles and noodle soup. Noodles are cooked in advance, oiled under cold, and then sprinkled with sauces made of sesame sauce, sesame oil, balsamic vinegar and Chili oil, which adds a variety of flavors. The noodles taste smooth and chewy, and the sauce is delicious, which greatly increases people's appetite.
Lanzhou beef noodles:
Also known as Lanzhou broth beef noodles, it is a flavor snack in Lanzhou, Gansu. The legend originated in the Tang Dynasty, but it is too old to be verified. According to historical records, Lanzhou beef noodles began in Jiaqing period of Qing Dynasty, and were brought to Lanzhou by Ma Liuqi, a Dongxiang nationality, from Chen Weijing, a Qinghua person in Huaiqing Prefecture, Henan Province. Later generations Chen Hesheng and Ma Baozai unified the standard of Lanzhou beef noodles as "one clear (soup), two white (radish), three red (pepper), four green (coriander and garlic seedlings) and Huang Wu (noodles with Huang Liang)".
Beijing Zhajiang Noodles:
Popular in Beijing and other places, it is made of vegetable code and Zhajiang Noodles. Cut or cook cucumber, Toona sinensis, bean sprouts, green beans and soybeans, and make them into dishes for later use. Then make fried sauce, stir-fry diced meat, onion and ginger in oil, and then add sweet sauce made of yellow sauce or soybean to stir-fry to get fried sauce. After the noodles are cooked, take them out, drain the water, pour the fried sauce on them, mix them and serve them, and make them into Zhajiang Noodles (pot pick). There are noodles that are soaked in cold water, drained and fried with sauce and vegetables, which are called "cold noodles".
Huimian Noodles, Henan:
Hangzhou's famous noodle soup, the topping is mainly composed of cabbage, bamboo shoots and shredded lean meat, which tastes good. It has a history of 100 years, featuring the delicacy of cabbage and bamboo shoots, which makes diners have endless aftertaste after eating.