The ten bowls of noodles in the country are ranked in no particular order. It took 27 months to eat the ninth bowl—a review of the nine bowls of original noodles from the place of origin

The ten bowls of noodles in the country are ranked in no particular order. It took 27 months to eat the ninth bowl—a review of the nine bowls of original noodles from the place of origin

I. Introduction

In June 2013, the "Top Ten Chinese Noodles" were selected at the 2nd China Hotel Culture Festival and the 1st China Noodle Culture Festival held by the Ministry of Commerce of China, China Hotel Association and Hangzhou. They are: Lanzhou Beef Noodles, Wuhan Regan Noodles, Beijing Zhajiang Noodles, Shanxi Sliced ​​Noodles, Sichuan Dandan Noodles, Yanji Cold Noodles, Henan Stewed Noodles, Hangzhou Pianerchuan, Kunshan Aozao Noodles, and Zhenjiang Guogai Noodles.

With nothing to do, I sorted out the authentic noodles with regional characteristics that I have eaten in the place of origin in recent years, and found that I have eaten nine bowls of the ten bowls of noodles in the country. It is very long, and there are 27 months before and after. If the origin of Yanji cold noodles is regarded as Korean cold noodles, it may have been 49 months before and after, because the first time I ate the original Korean cold noodles was in 2014. At noon on July 29 in Pyongyang, North Korea.

2. List of Ten Bowls of Noodles in China (arranged without ranking) and brief introduction

1. Zhenjiang Pot Cover Noodles
Pot cover noodles, one of the top ten noodles in China, also known as Zhenjiang Xiaodao noodles, is known as "the best noodle in the south of the Yangtze River" and is a local characteristic traditional food in Zhenjiang City, Jiangsu Province. The noodles used for pot cover noodles are "jumping noodles". The so-called "jumping noodles" is to put the kneaded noodles on the chopping board. The operator sits on one end of the bamboo bar and fixes the other end on the chopping board. Thin skin, cut into noodles with a knife. The noodles have good flexibility and are suitable for all ages.

2. Kunshan Aozao Noodles
Aozao Noodles, one of the top ten noodles in China, is one of the traditional noodle snacks in Kunshan City, Jiangsu Province, and belongs to Su cuisine. Aozao noodles are very popular among customers. The soup noodles are unique and the toppings are exquisite. The fried fish is always made of herring, and the stewed duck is cooked with "Kunshan hemp duck" in old soup, so it is fat but not greasy, and the taste is very good!

3. Old Beijing fried noodles
A traditional Chinese noodle dish. Popular in Beijing, Hebei, Tianjin and other places, it is made of vegetables, noodles mixed with fried sauce. Speaking of this, I believe that many people may know it better than me. I won’t introduce the taste. For now, Zhajiang noodles are the most popular noodles for southerners who don’t like noodles. They are very delicious. .

4. Wuhan Hot Dry Noodles
The noodles of Reganmian are slender and strong, yellow in color and oily, and delicious in taste. Mixed with sesame oil, sesame paste, fresh chili powder, five-spice pickles and other ingredients, it is full of color, fragrance and taste. Wuhan hot and dry noodles are famous all over the country and even the world.

5. Sichuan Dandan Noodles
Dandan noodles are a traditional noodle dish. One of the "Top Ten Chinese Noodles", a famous Chengdu snack. Noodles are rolled out of flour, boiled and topped with stir-fried minced pork. The cooked noodles are thin, the marinade is crispy, salty, fresh and slightly spicy, with a tangy aroma and very tasty.

6. Shanxi sliced ​​noodles
The knife-shaved noodles are all cut with a knife, hence the name. The face leaves cut out with a knife are thick in the middle and thin in the sides. Sharp edges and sharp edges, shaped like willow leaves; the mouth is smooth on the outside and the inner tendons are soft but not sticky, and the more you chew, the more fragrant it becomes.

7. Lanzhou Beef Noodles
Lanzhou Beef Noodle, also known as Lanzhou Qingtang Beef Noodle, is one of the “Top Ten Chinese Noodles” and is a snack in Lanzhou, Gansu Province. With the unique flavor of "the soup is clear, the meat is rotten, the noodles are fine", and "one clear, two white, three red, four green and five yellow", one clear (clear soup), two white (radish white), three red (white) Chili oil red), Silu (coriander, garlic green), Wuhuang (noodles yellow and bright), have won praise from domestic and even customers all over the world. It was rated as one of the three major Chinese fast foods by the China Cuisine Association and won the reputation of "China's first noodle".

8. Hangzhou Pianerchuan
Pianerchuan, one of the "Top Ten Chinese Noodles", is a famous characteristic traditional noodle soup in Hangzhou, Zhejiang. With a history of more than 100 years, it was first created by Kui Yuan Guan, an old restaurant in Hangzhou. Its specialty is the deliciousness of pickled vegetables and bamboo shoots, which makes diners have endless aftertaste.

9. Jilin Yanji Cold Noodles
Yanji Cold Noodles, one of the "Top Ten Chinese Noodles", is a popular traditional national food well-known at home and abroad. It is flexible and chewy, cool and light, smooth and moistens the throat, and the spicy, salty and slightly sweet can draw the mouth water immediately, and it is paired with chewy cold noodles, which greatly increases the appetite.

10. Henan Braised Noodles
Henan Braised Noodles, one of the "Top Ten Chinese Noodles", has a history of 4,000 years. It is a traditional snack with meat, vegetables, soup, and rice. It is famous in the Central Plains for its delicious taste and economic benefits. , common types are mutton stewed noodles, beef stewed noodles, three delicacies stewed noodles, five delicacies stewed noodles, etc.

3. Tasting Date Records of Nine Bowls of Noodles

On May 10, 2016, Hangzhou Juying Noodle Restaurant in Pianerchuan, Hangzhou.

June 23, 2016 Lanzhou Beef Noodle Lanzhou Dongfang Palace (Zhongshan Road Main Store)

Henan Braised Noodles on March 30, 2017 Zhengzhou Heji Braised Noodles (Erjin Heji Braised Noodles on March 23, 2018)

On May 23, 2017, Yanji Cold Noodles in Dandong Andong Old Street Old Koryo Cold Noodle Restaurant (the first time I tasted the authentic Korean cold noodles was at noon on July 29, 2014 in Pyongyang, North Korea)

February 7, 2018 Wuhan Cai Linji of Wuhan Hot Dry Noodles

On March 22, 2018, Sichuan Dandan Noodles Chengdu Longzhaoshou

On May 8, 2018, Kunshan Aozao Noodle Kunshan Aozao Pavilion

July 26, 2018 Old Beijing Fried Noodles Beijing Yiwanju

On August 20, 2018, Zhenjiang Guogai Noodles Zhenjiang Dahua Noodle House

4. Nine bowls of noodles tasting review (in chronological order)

1. Hangzhou Pianerchuan

Hangzhou Juying Noodle Shop is the only one among the ten bowls of noodle shops I have been to that has been featured on CCTV. At 9:00 pm on May 16, 2014, in the fifth episode of the second season of "A Bite of China", "Encounter", Juying Noodle House was broadcast. The biggest difference between Juying and Pianerchuan, which is sold everywhere in Hangzhou, is that no matter the seasons change, the bamboo shoots in his house are always bamboo shoots, instead of using bamboo shoots. There are three kinds of bamboo shoots in Juying: winter bamboo shoots, spring bamboo shoots, and flat-tipped bamboo shoots. , take turns to eat. Pickled cabbage should never be replaced by pickled vegetables.

Many big restaurants in Hangzhou, such as Kuiyuanguan, Zhiweiguan, Xinkaiyuan, etc., I have tried Pianerchuan, but they all use substitutions in the selection of ingredients, except for bamboo shoots, which become dark because of the addition of pickles. The red noodle soup finally destroyed the color of the originally pleasing clear noodle soup.

Ju Ying's noodles are served in one bowl, and the toppings and noodles are served at the same time, and they are cooked in one pot.

Clear soup noodles, white bamboo shoots, tender green pickled vegetables.

A group photo with Mr. Yan Baofu, the owner of Juying Noodle Shop.

2. Lanzhou Beef Noodles

Lanzhou Beef Noodles, also known as Lanzhou Clear Soup Beef Noodles. Note: No one in Lanzhou calls their noodles Lanzhou Ramen. Lanzhou Ramen is not from Lanzhou, but a brand made by Qinghai people in the name of Lanzhou Ramen. The ins and outs, and complex stories, can be found online.

Lanzhou beef noodles have a unique flavor of "clear soup, fragrant meat, fine noodles" and "one clear, two white, three red, four green, five yellow", one clear (clear soup), two white (radish white), three Red (red chili oil), four green (coriander, garlic green), five yellow (yellow noodles).

Lanzhou beef noodles, noodles and beef are served separately. The white-cut beef in Lanzhou was the same price at that time: 7 yuan a tael, and a serving was a tael.

After eating the local beef noodles in Lanzhou, I realized that all the so-called Lanzhou beef noodles that I had eaten before were actually not Lanzhou beef noodles. That fond memory of Lanzhou Beef Noodles.

Two bowls of noodles, there is a little difference: one bowl does not put garlic sprouts, and the other bowl puts garlic sprouts.

Beef is priced in taels, 7 yuan per tael (this was the selling price at the time).

3. Henan Braised Noodles

Henan Braised Noodles is a traditional snack with meat, vegetables, soup, vegetables, and rice. It is famous in the Central Plains for its delicious taste and economic benefits. Heji Braised Noodles are mutton stewed noodles, premium mutton stewed noodles, fresh gluten in soup, containing: high-quality mutton one or two, fungus, vermicelli, wolfberry, green leafy vegetables, etc. The mutton is both fragrant and rotten.

Zhengzhou is a city full of braised noodle restaurants. The price of Heji braised noodles is 5 to 6 yuan per bowl higher than that of the same braised noodles on the market. Only after you have tasted the stewed noodles of Hop Kee, you can intuitively judge the difference in the quality of the stewed noodles at a glance when you go to other stores to eat the stewed noodles.

Of the ten bowls of noodles in the country, only two bowls are beef and mutton, one bowl is Lanzhou beef noodles, and the other bowl is Henan stewed noodles.

4. Yanji Cold Noodles

There are many fresh people in Yanji. Yanji cold noodles are Korean cold noodles, also known as freshly pressed cold noodles. Generally, buckwheat flour, wheat flour and starch are used, and corn flour, sorghum rice noodles and soybean starch are also used. Among them, buckwheat cold noodles are the most popular. famous. Generally use beef soup, wash the cooked noodles with cold water, then put the soup used for cooking beef (cut soup must be cold) and spicy cabbage, cucumber, egg, beef, green onion, sesame, pepper, pine nuts, etc. Apple or watermelon slices.

Buckwheat noodles are covered with beef, apples, kimchi, etc. Before serving, scoop a spoonful of cold and sweet soup from a large bucket, and a bowl full is cool. Stir well before eating, otherwise the noodles will accumulate into a lump after a while.

I think that the most stimulating ingredients for Korean cold noodles are spicy cabbage and the refreshing comfort, especially in winter.

Now cold noodles, 12 yuan per bowl.

5. Wuhan Hot Dry Noodles

Among the ten bowls of noodles in the country, Wuhan hot and dry noodles and Beijing fried noodles are all eaten dry, that is, they do not need the soup base and soup ingredients of the noodles. Wuhan hot and dry noodles are not only different from cold noodles, but also different from soup noodles.

Hot and dry noodles are semi-finished products. The noodles are cooked in advance, mixed with oil and spread out to dry. When eating, they are boiled in boiling water and seasoned.

In Wuhan, there are countless shops that can make hot and dry noodles. According to the locals, the taste of any one is similar. Almost all of them go to stores that match their own tastes to eat hot dry noodles, and they will never go to so-called brand stores.

The so-called taste matching refers to the softness and hardness of the noodles and the appropriate seasoning.

Hot dry noodles are the only ones that can be soaked in boiling water in fast food packages.

6. Sichuan Dandan Noodles

Dandan noodles do not have uniform toppings and sauces. The toppings of Chengdu Long Chaoshou Dandan noodles are pure minced meat similar to meat floss, which is of a single color. The toppings on the dandan noodles of Chengdu Mapo Tofu shop include chopped green onion and fine peanuts in addition to the seasoning sauce. Dandan noodles are also eaten with sauce, see if it suits your taste.

7. Kunshan Aozao Noodles

Kunshan Aozao Restaurant is most famous for fried fish noodles in red oil and stewed duck noodles in white soup. Its red soup noodles are thin and white, the soup is red in sauce, and the back of crucian carp is obvious. not big. The taste of red soup noodles is more difficult to adjust than white soup noodles, because if you are not careful, you will stray into the soy sauce soup, or the soy sauce soup covered by the meaty taste. As the brand toppings of Aozaoguan: fried fish and stewed duck, I tasted them all at once.

8. Old Beijing fried noodles

The classic old Beijing noodles are fried noodles with diced meat and six kinds of vegetables: bean sprouts, shredded radish, celery, shredded cucumber, green beans, and green garlic. The master of the eight treasures is diced meat sauce, which is poured in as needed when eating.

Old Beijing fried noodles with diced meat, 24 yuan per serving.

9. Zhenjiang Pot Cover Noodles

In fact, Zhenjiang pot lid noodles have nothing to do with the pot lid. Whether the pot lid is put in the pot will not affect the quality and taste of the noodles at all.

Zhenjiang's pot-covered noodles have two characteristics: the chewiness of the noodles and the cooking of soy sauce in the red soup. The noodle shop clerk told me that Zhenjiang’s pot-covered noodles are soy sauce noodles, or red soup noodles, and the core technology depends on how you cook the soy sauce.

The soup ingredients of Zhenjiang Red Noodle Soup are not the high soup base we usually emphasize. When the soup is scooped into the bowl of diners, it will be the "cloudy" noodle soup of the noodles below. All of this is done under the eyes of diners.

Compared with other places in the mainland that emphasize the soup base of noodles, no matter white soup noodles or red soup noodles, they will mysteriously introduce how many ingredients to add, how many hours to cook the broth, etc. Carry out the teachings of the ancestors: turn the original soup into the original food.

It is not that there is absolutely no white soup noodles in Zhenjiang pot cover noodles, but the white soup is seldom used. For example, when using chicken soup or fish soup, you can only eat white soup noodles.

The toppings of pot lid noodles in Zhenjiang are not absolutely uniform. It is completely based on what the store is good at cooking. Diners can add whatever toppings they like, such as: long fish, beef, kidney, fatty intestines, tripe, shredded pork, Ribs, sausages, eggs, fragrant dried, smelly dried, meat dishes, meatballs, etc.

There is also a practice that belongs to Zhenjiang Tongtong. Zhenjiang noodle restaurants can add noodles for free, not only a few shops can.

There are three kinds of green ingredients floating in the noodle soup of Dahua Noodle Restaurant, which are coriander, celery, and chives (leek moss).

5. Feeling after eating:

1. The private noodle restaurant of internet celebrities, regardless of the seasons, will maximize the color, fragrance and shape of the food. The ingredients that should be used will not be simply given up because the season cannot be satisfied, or cheap substitutes will be used.

2. The "traditional" concept that delicious noodle soup must be served with broth has been subverted.

3. The vitality of food is determined by the region. Some delicacies will not be delicious if they are moved to one place.

4. Think while tasting, taste while thinking, and suddenly realize that many food concepts are actually specious.

Old FU

First draft on January 5, 2018

Revised on May 23, 2019

Revised on August 23, 2019