Cold noodles, also known as cold noodles, are also called "crossing water" and "cold scouring" in ancient times. Originated from the Tang Dynasty, it refers to cold noodles. It is said that Wu Zetian first came from the Tang Dynasty before entering the palace. Because Wu Zetian and her lover burned their tongues while eating Shanxi noodles, they developed a new way to eat cold noodles. Du Fu, a great poet, once wrote a poem "Cold Wash of Sophora Leaves", describing cold noodles. At present, the methods of making cold noodles in different parts of China are different, so the methods and ingredients are also different. Let's take a look at the best 10 cold noodles in China, see if there are any from your hometown, and where do you think it's the best?

1, North Korea cold noodles

Korean cold noodles are made of buckwheat noodles, starch, beef, Chili noodles, carrots and other materials, especially buckwheat noodles, which are well-known Korean traditional foods at home and abroad. Korean cold noodles were invented by Koreans, and most people call them cold noodles for short. Cold noodles are very popular food in the Korean Peninsula and Chinese mainland, while in Chinese mainland, Korean cold noodles are very popular because of their low price and fast eating, and can also be found in many street snack bars.

2. Guangyuan cold noodles

Guangyuan cold noodles, also known as queen steamed cold noodles, is a traditional noodle specialty in Guangyuan City, Sichuan Province. Its appearance is similar to Shaanxi cold rice noodles, except that the raw material is rice instead of flour. Guangyuan cold noodles taste smooth, cool and pleasant. According to legend, when Wu Meiniang became a female emperor, she was still thinking about "cold noodles with rice". Every birthday, she ordered the chef to cook a bowl for her to eat, so she ate it until her birthday. Now, in Guangyuan, Sichuan, the hometown of Wu Zetian, the steamed cold noodles of Empress are still widely eaten.

3. Cold noodles with shredded chicken

Cold noodles with shredded chicken is a traditional snack in Sichuan with a long history and great influence in Sichuan Province. In recent years, it has spread all over the country, especially in the vast areas in the north. Cold noodles with shredded chicken are made of machine-made noodles cooked in boiling water. Don't cook too soft. Take it out while it's hot and put it on the chopping board. Sprinkle a little cooked vegetable oil, shake it and cool it quickly until it doesn't stick to the other side and has cooled down. It becomes cold noodles. Cold noodles are characterized by multi-flavor harmony, refreshing taste and strong noodles, which are good in summer.

4. Yingshan Cold Noodles

Yingshan cold rice noodles is a special snack in yingshan county, Sichuan. It is spicy, salty and delicious, cool and refreshing. It is famous for its fresh and refreshing noodles, spicy spices and good color and fragrance. Yingshan cold noodles is a traditional snack in yingshan county, with a long history and delicious color. It is a famous local specialty snack. The old, middle-aged and young people in this county have a special liking for it, and the cold noodles with bright red oil have their own love. On the first day of New Year's Day, the cold rice noodle dealers in this county saw the custom of Yingshan people that "eating cold rice noodles symbolizes longevity" on the first day of New Year's Day.

5. Cold noodles with sesame sauce

Cold noodles with sesame sauce are pasta with raw noodles and cucumbers as the main raw materials and soy sauce, rice vinegar and sesame sauce as the main seasonings. In summer, in Beijing, few people don't eat cold noodles, because it is easy and cool. For a long time, "left hand cold noodles, right hand chopsticks, a cucumber" has become the representative of Beijing Hutong Siheyuan. Beijing people eat cold noodles with sesame sauce, which should be mixed with sesame sauce, pepper oil, garlic juice, aged vinegar and shredded cucumber. According to personal taste, sesame salt and shredded radish can also be prepared.

6. Xinjiang cold noodles

Xinjiang cold noodles, also known as yellow noodles, are named after their yellowish colors. Uygur language is called "Serike Axi", which is a summer snack. There is a main raw material in noodles called Peng Hui, a "stinky Artemisia" from Gobi, which is a wild plant. When eating, dilute the fresh spicy noodles, garlic paste and sesame sauce with "cold boiled water" respectively. When eating, put cold noodles on a plate, pour marinade, add vinegar, garlic paste, oil noodles, sesame sauce, and then add celery. Noodles are soft and tender, and the ingredients are spicy, sour and fragrant.

7. Yanji cold noodles

Yanbian area of Jilin Province is famous for Yanji cold noodles. Throughout the Korean peninsula, cold noodles are usually considered as food in northern Hamhung and Pyongyang. It and corn warm noodles are the most representative noodles of Korean nationality. It is characterized in that buckwheat noodles are covered with beef, apples and pickles. Before serving, a spoonful of cool sweet soup is scooped from a vat, and a bowl full of it is cold. This is the impression left by Yanji cold noodles to many people, and it seems that only the cold noodles made in this way are the most authentic.

8. Yanbei is cold.

In northwest China, oat noodle is the most common and common home-cooked pasta, which is delicious whether steamed, fried, boiled or cold. In fact, the whole face is oatmeal, which is very nutritious. It is a herbaceous plant with slender and sharp leaves, light green flowers, awn spikelets and edible seeds. Naked oats are cold-tolerant and drought-tolerant, and have a long growth period, which is suitable for planting in cold and dry areas. In China, Wulanchabu League in Inner Mongolia, Yanbei area in Shanxi and Zhangjiakou area in Hebei are all rich in instant noodles.

9. Jixi cold noodles

Jixi cold noodles is a famous specialty snack in Jixi City, Heilongjiang Province. It is flexible and chewy, cool and light, and the soup is moist and smooth. It can spit out slightly sweet saliva immediately when it is spicy and salty, and then it is chewed with cold noodles, which greatly increases the appetite. The more spicy you eat, the more you love to eat until it is refreshing, stirring and lingering, giving people a mellow enjoyment. Many Jixi people have this feeling, and they don't eat cold noodles for several months, which seems to have shortcomings.

10, Sichuan cold noodles Sichuan cold noodles is a traditional snack in Sichuan, which has a great influence in Sichuan Province. In recent years, it has gone out of Sichuan and headed for the north and south of the river, which has been welcomed and praised by the majority of diners. The real test of Sichuan cold noodles is not to show off your skills with precious ingredients, but to make a simple and charming taste. It should be the kind of taste that you can't forget after eating for months or even years. Sichuan cold rice noodles make use of the essence of Sichuan style. As long as you master several Sichuan-style seasonings, Sichuan cold rice noodles will be fascinating and pleasant.