From the side dishes, it can be divided into: barbecued pork noodles, Wonton Noodles, sparerib noodles and so on.
As far as soup materials are concerned, there are four soup systems in Lamian Noodles: soy sauce Lamian Noodles, miso Lamian Noodles, pig bone (dolphin bone) Lamian Noodles and salty Lamian Noodles.
Soy sauce Lamian Noodles: Lamian Noodles has the most soy sauce flavor. Soy sauce is a kind of sauce used to season Lamian Noodles soup base. There are many kinds: thick soy sauce with strong color and mellow taste, thin soy sauce with light appearance, soy sauce made of miso, almost colorless white soy sauce and some processed soy sauce made of soy sauce.
Miso Lamian Noodles: The origin of miso Lamian Noodles is actually that a talented customer asked for adding Lamian Noodles to miso soup. In the century-old history of Lamian Noodles, miso has been in Lamian Noodles for about 60 years.
Spicy noodles: pork bone soup is stewed continuously for a long time, so there is a smell of pork bone in the shop. People who are not used to it may think it stinks, but for those who grew up in a snack like Lamian Noodles with pig bones, it is not Lamian Noodles with pig bones.
Salty and spicy noodles: It is said that the spicy noodles from China residents of Nanjing Street in Yokohama are clear and salty. A wave spread to the distant Hakodate in Hokkaido, and Lamian Noodles, which was originally salty, survived strongly from then on, which indirectly led to the widespread salty taste in Lamian Noodles in Hokkaido.
Differences between faces
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Lamian Noodles, China
In China, Lamian Noodles was hand-painted by the chef after makeup. Japanese Lamian Noodles is cut with a knife, and the dough press is more common.
Furthermore, Lamian Noodles in Japan uses alkaline water to mix noodles to increase the elasticity of noodles. Most of China and Lamian Noodles still don't use alkaline water. Although Lanzhou beef noodles also use alkaline water, it seems to taste different, not as strong as Japanese Lamian Noodles.
The difference of soup
China's broth is mostly made of pork, beef or seafood; Lamian Noodles's original soup mainly adds other seasonings, such as soy sauce and miso, to the pork bone soup. The soup in Lamian Noodles in Japan is the soul of Lamian Noodles in Japan.