Japanese Lamian Noodles comes from China, and it has become a popular pasta in China, and there are various ways to eat it. The following is a visit to Lamian Noodles, Japan. I like to eat all kinds of Lamian Noodles, so I'd better feel for myself. In short, when Lamian Noodles fans go to Japan, eating noodles must be smoking!

When it comes to Lamian Noodles, soy sauce is the most delicious. In Japan, the relationship between Lamian Noodles and soy sauce is endless. Lailaixuan, the first Japanese-style Lamian Noodles store established in Asakusa, Tokyo, is also the soy sauce Lamian Noodles.

There are many kinds of soy sauce, such as translucent noodle soup, dark brown noodle soup, all-black noodle soup and thin noodle soup. It varies according to the appearance of Lamian Noodles to be made by the store or the ingredients used. And light color doesn't necessarily mean light taste. Even in Lamian Noodles, sometimes salt is added to soy sauce, and the appearance gives people a big difference from the actual taste, which is the uniqueness of Lamian Noodles. Soy sauce is actually a kind of sauce (which has become the seasoning of Lamian Noodles soup base), so it has different tastes because the soup heads are different. Turbid dolphin bone soup base (dolphin bone soy sauce flavor), clear dolphin bone soup base (general soy sauce flavor), translucent soup boiled with chicken bones (ancient soy sauce flavor), turbid chicken soup (recently added chicken white soup) and so on. It is also interesting to compare various tastes, which is one of the pleasures of "eating Lamian Noodles everywhere". So all kinds of soy sauce flavors must be eaten!