What are the northern pasta dishes?

The slag river in old Beijing has a reputation of never getting tired of eating. Although it is for ordinary people, I see many rich people driving good cars to eat noodles, and beautiful girls and handsome guys are among them. First, the atmosphere at that time was very urgent, mainly to eat comfortably. I ordered some delicious side dishes, such as rotten broad beans, fried sausage, pickled mustard tuber, bean paste, elbow flower, sauced meat and pink fish ... I made two seasonal dishes and finally a bowl of noodles with dregs sauce. Slag river pays attention to eating pot stickers, which are hot and the juice soup looks greasy. Serve with a small bowl of diced meat with dry fried sauce, diced fat meat and diced lean meat, drizzled with chopped green onion and served with eight-color noodles. It's delicious!

Zhajiang is undoubtedly the master of Beijingers. It is convenient and appetizing to eat slag river noodles in summer. Today, in the courtyard of Beijing Hutong, we can still see such a scene: neighbors gather in a pile at the dining door, carrying a bowl of slag noodles, putting a crisp cucumber in the bowl, squatting in the yard or at the door, eating two mouthfuls of slag noodles and biting cucumbers without delaying chatting or playing chess.

2. Shaanxi-minced meat noodles

Features: SAO Zi is the essence of SAO Zi noodles, which is made of more than ten kinds of raw materials such as diced meat, diced radish, diced mushrooms, diced bamboo shoots and diced carrots.

There is a folk story about "noodles with shame": a long time ago, a family in Qishan married a beautiful, intelligent, diligent and clever daughter-in-law. The second day after the new daughter-in-law arrived at her husband's house, she cooked noodles for the whole family. After eating, the whole family praised the noodles for being smooth and delicious. Later, my brother-in-law was admitted to the official position, and invited classmates and friends to be guests at home, so that my sister-in-law could cook the best noodles for everyone to entertain guests. After eating, everyone was full of praise. Since then, "Sister-in-law's face" has become famous. Because this kind of "sister-in-law's face" must add scorpions. So people also call it "minced meat noodles".

Minced meat noodles, as the name implies, are composed of noodles, noodles and soup. Saozi is the essence of noodles with saozi. The production of Sao Zi can be complicated or simple. Exquisite SAO Zi is made of more than ten kinds of raw materials, such as diced meat, diced radish, diced mushrooms, diced bamboo shoots and diced carrots, which are simply diced radish and diced pork. Even the radish diced noodles with minced meat are as delicious.

3.Wuhan-Regan Noodles

Features: Noodles are one of the representative cuisines in Wuhan, with rich flavor and diverse ingredients.

Regan Noodles is one of the most famous cuisines in Wuhan, an inseparable part of Wuhan people's life, and has also become a representative of Wuhan cuisine in their minds among the national snack representatives. Noodles have slender roots, strong muscles, butter color and delicious taste. Mixed with sesame oil, sesame paste, shrimp, spiced pickles and other ingredients, it is more distinctive.

There is another story about the origin of Regan Noodles. In the early 1930s, there was a vegetable vendor named Li Bao in Chang Di Street, Hankou, who made a living by selling bean jelly and noodle soup around Guandi Temple. One day, it was extremely hot and many leftover noodles were not sold out. He was afraid that the noodles would turn sour and deteriorate, so he cooked and drained the leftover noodles and hung them on the chopping board. Accidentally knocked over the frying pan on the case and spilled sesame oil on the surface. When Li Bao saw this scene, he had no choice but to mix the noodles with oil and air dry them again. The next morning, Li Bao scalded the cooked noodles with oil in boiling water, scooped them up, drained them, put them into a bowl, and then added seasonings selling bean jelly to make them steaming and fragrant. People rushed to buy and ate with relish. When someone asked him what noodles he was selling, he blurted out "Regan Noodles". From then on, he monopolized this kind of noodles, not only people rushed to taste it, but also many people learned from him.

If a foreigner goes to Wuhan, it is suggested to go to the "Cai Lin Ji" in Hankou for a fast food. Cai Lin Ji is an old snack noodle restaurant with a history of nearly a hundred years. Its Regan Noodles is clean, refreshing and delicious, which is deeply loved by Wuhan citizens. If you have enough time, don't miss the little Regan Noodles stall in the alley. The taste is super good, and the real taste is in the folk.

4. Shanxi Daoxiao Noodles

Daoxiao Noodles's knife is exquisite. Ordinary kitchen knives can't cut beautiful noodles. You need a special knife to be a Daoxiao Noodles. This is a special curved knife. The noodles cut with this knife are thick in the middle and thin on both sides, and look like willow leaves. The entrance tastes good, smooth but not sticky, soft but not fine, and the noodles are full of vigor and are widely praised.

Mixing dough is also a technical job. Daoxiao Noodles pays attention to the ratio of water to flour. The more water you divide, the thinner the leaves will be. The leaves will not look good when you cut them. If there is less water, the flour will dry and the elasticity will be poor. Rub the surface smooth before cutting. If the surface is not smooth, it is easy to break or even stick to the knife when cutting, and the surface taste is poor. When operating, the left hand holds the face and the right hand holds the knife. Be quick with your hands and even with your wrists. Section Ye Fei faces boiling water and rotates in the water. Skilled masters can peel 180 leaves per minute, and the process of visiting Daoxiao Noodles is like enjoying an art performance. It can be said that Daoxiao Noodles is a combination of art and food.

There is no specific brine in Daoxiao Noodles, which can be determined according to your own taste. Here is a simple salty and fresh brine.

5. Dandan Noodles, Sichuan

Dandan Noodles is a famous snack in Chengdu, but no one can tell when it was born. One year, one month, a peddler peddled along the street with a shoulder pole. The customers shouted to stop carrying poles and sell them now. Handmade noodles are ready, and they scoop a spoonful of fried minced meat. Apart from the fragrance, I only remember their poles, hence the name "Dandan Noodles". Dandan Noodles and hot and sour rice noodles are sisters of Sichuan noodles, but many gluttons can't make hot and sour rice noodles in Dandan Noodles. In addition to Sichuan specialty sprouts, the skill lies in the frying and seasoning of minced meat.

6. Lanzhou beef noodles

Lanzhou beef noodles belong to noodle soup. Lanzhou beef noodles are not one-sided beef, but beef soup noodles. Whether there is beef or not is secondary. It's different from California beef noodles. California beef noodles are noodles made of beef pieces, not noodles. The biggest secret of Lanzhou beef noodles is soup. Since Ma Baozi made the first bowl of beef noodles at the beginning of last century, the formula of this soup has been passed down from generation to generation. The so-called clear soup is not boiled water mixed with salt, but dozens of seasonings and beef soup. Maybe you don't believe it, but there is no big fragrance! Just like martial arts, its highest state is to return to nature, which is natural purity and honesty. Perhaps soil and water are also one aspect. Lanzhou, located on a floodplain in the upper reaches of the Yellow River, has the best underground water quality among cities above the provincial capital.

Whether beef noodles are authentic or not depends on the taste of the soup. If you go to Lanzhou, you can see that many Lamian Noodles shops have a big stove burning a cauldron, in which beef is boiled. It is this cover that tells passers-by and diners that Lamian Noodles here is the real beef noodle soup. Beef Noodles It's not enough to have beef soup in Lamian Noodles. Lanzhou Lamian Noodles, formed in the northwest, is essentially a halal food. In China, Qingzhen cuisine is greatly influenced by Sichuan cuisine. In terms of taste, it is supplemented by five spices. There are also strong spices in the soup of Lanzhou Lamian Noodles, and the formula is very particular. The spice formula made by some famous brands in Lanzhou, Lamian Noodles noodles, has been handed down for generations and is absolutely confidential to outsiders. But * * * also has the same characteristics: Lamian Noodles soup is spicy, spicy, fragrant and salty.

Lanzhou beef noodles are the most distinctive mass economic snacks in Lanzhou. Authentic Lanzhou beef noodles were founded by Ma Baozi of Hui nationality on 19 15. At that time, Ma Baozi was born in poverty and was forced by life. He made a hot pot at home and sold it in the streets of the city. Later, he mixed the soup made from beef liver and sheep liver into beef noodles, which smelled delicious and everyone liked his beef noodles. He emphasized a clear word. Then he opened his own shop. Instead of peddling along the street, he thought of launching a free "bowl of soup into the shop". As soon as the guests came in, the waiter immediately brought a bowl of delicious beef soup to the guests to drink, which was refreshing and refreshing. Eating beef noodles often exceeds the usual amount. A bowl of noodles will make you sweat and drink all the hot and sour broth.