What's the difference between noodles with gravy and Zhajiang Noodles?

Talk about the difference between noodles with gravy and Zhajiang Noodles:

One: noodles with gravy:

Noodles:

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Zhajiang Noodles is a way to eat noodles. When the noodles are cooked, pour the marinade.

There are many ways to make halogen. Generally, day lily, black fungus and sliced meat are cooked together in a wok, and starch and salt are thickened, which can also fly into eggs. Some salt water is made from eggs and tomatoes.

When people hold weddings and funerals, if they use "fried noodles" to entertain relatives and friends, they will use noodles with noodles. Brine is usually boiled pork soup or mutton stir-fried, with Tricholoma, Auricularia auricula and yellow flowers, thickened with starch, broken up with egg blossoms, and poured with a layer of pepper oil to increase flavor. Some are not thickened, and deer and fish dishes are added to the soup to become the pouring juice of the clear soup, which is called "dihao".

In the northwest of China, minced meat and chopped potatoes are used as salt water, which is called minced meat noodles. (In the Water Margin, before Lu hit Kansai Town, he asked Kansai Town to cut Sao Zi for him. This word seems to be an ancient word in northwest China.

Due to different regions in China, there are many branches of noodles:

For example, noodles with gravy, also known as braised noodles, is a famous snack in Shanxi Province. In the TV series Zhao Shuli, tree management is often used to entertain important guests.

Two: Zhajiang Noodles:

Slag river map:

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Zhajiang Noodles is a kind of food mixed with boiled noodles and fried sauce. When eating, mix noodles and fried sauce evenly, which can be served with shredded eggs or other dishes. General dishes can be shredded cucumber, boiled green beans, boiled bean sprouts, boiled spinach and so on.

Fried sauce is generally fried with minced meat (or diced meat), sweet noodle sauce (or yellow sauce), salt, sugar or honey. General northeast traditional fried soy sauce. Sauce made of soy sauce and shredded pork or minced meat is called meat sauce, which is more common. Sauce made of soy sauce and scrambled eggs can be called egg sauce.

Zhajiang Noodles is a special food in Beijing.

Attachment: the characteristics of northern pasta:

Northerners mainly make pasta, such as steamed bread, flower rolls, steamed stuffed buns, jiaozi, wonton, pancakes and noodles. But when Beijingers mention "noodles", it means noodles. Noodles mean "longevity". As the saying goes, "life has three sides", that is, "washing three sides", "longevity noodles" and "connecting three sides" Three days after the baby is born, there is a ceremony of washing three times. Eat three times to wish your baby a "long life"; Eating "longevity noodles" as usual on birthdays is called "longevity", which means "longevity"; The first sacrifice on the third day after death is called "taking three sides", and the guests are entertained with "taking three sides", which shows that the feelings of mourning the dead are endless. In daily life, Beijingers prefer to eat noodles, and they have formed a fixed routine.

Residents in the city generally only eat Lamian Noodles and sliced noodles. Hand Lamian Noodles rolled it into large pieces with a rolling pin on the noodle table, sliced it with a knife in his right hand, and rolled it to the left with his left hand, so as to dry the noodles and avoid adhesion. Finally, put them together, hold them in both hands, cut off the joints at both ends, and immediately put them into the boiling water pot; The cut surface is to roll the blended white flour into thin slices, sprinkle with dry flour and cut into filaments. In addition, there are wide "slats". After cooking, there are different "toppings", which are divided into the following categories: Zhajiang Noodles: Diced pork fried sauce is common. Pure semi-fat diced pork with onion, ginger and garlic. It is fried in an oil pan, with yellow sauce, covered with a pot cover and simmered for 10 minutes. At this time, the diced meat was covered with yellow sauce, and the skin was red and bright. The four flavors are pork tenderloin diced fried sauce with three fresh (shrimp, tenderloin, magnolia slices) fried sauce, osmanthus (egg) fried sauce, fried tofu diced sauce, roasted eggplant diced sauce and other vegetarian products, which are oily but not greasy. Old Beijingers eat Zhajiang Noodles. In cold weather, they pay attention to eating hot food, which is called "picking pots" (there is no water at all) In hot weather, they eat water, but the soup must be ground. According to the season, with a variety of seasonal dishes, known as the "comprehensive code." In early spring, bean sprouts with pinched heads and tails, only two radish tassels with cotyledons, were poured with the remaining Laba vinegar. In late spring, put flowers and pepper seeds in the sauce, which is called pepper sauce. The dough code is green garlic, Toona sinensis bud, pickles, mung bean mouth, radish tassel and silk (strips). In early summer, fresh garlic, blanched fresh peas, shredded cucumbers, shredded lentils and leeks are used to make noodles. Sesame paste noodles: Sesame paste noodles are a light meal for old Beijingers in summer. After the noodles are cooked, take them out of the pot and soak them in cold water, then pour in sesame sauce (salt, mixed with water), pepper oil (pepper oil fried with sesame oil is put into soy sauce while it is hot), rice vinegar, and then add shredded carrots with pickled peppers, green garlic, shredded radish with low water, pickles, Toona sinensis buds and so on. Tastes like scones and bean jelly. Noodles with gravy: commonly known as "noodles with gravy". When people hold weddings and funerals, if they use "fried noodles" to entertain relatives and friends, they will use noodles with noodles. Bitternization is generally to cook pork soup or mutton in a pot, which is full of fragrance. There are some non-sticky, and velvet antler is added to the soup to become the pouring juice of clear soup, which is called "Palu".

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