What are the top five pasta dishes in China?

1. Beijing, Zhajiang Noodles and Zhajiang Noodles are traditional pasta with distinctive features in Beijing. Especially in summer, a bowl of noodles tied to the river with various dishes is nutritious and delicious. The key to Zhajiang Noodles lies in this fried sauce, which is very particular about materials and production. Be sure to simmer with Liubiju's dried yellow sauce and Tianyuan's sweet noodle sauce, and choose fat and thin pork belly as meat. The menu is very rich, including cucumbers, radishes, soybeans, bean sprouts, shredded Chinese cabbage and so on. Of course, the menu codes are not limited to these, and can be matched according to your own preferences or materials at hand. When eating Zhajiang Noodles, garlic is also essential, which can play the role of sterilization. Regarding eating noodles, there is a word in the old Beijing dialect-"Picking a pot", which means that the noodles are cooked and eaten directly in a bowl. On the contrary, it is "over water", which means that noodles are cooked in cold water before eating. Usually in hot summer, everyone likes noodles with water. Let's talk about the practice of Zhajiang Noodles in old Beijing.

Second, Shanxi Daoxiao Noodles Shanxi is the hometown of pasta. There are many kinds of pasta with a long history of more than 2,000 years. Daoxiao Noodles is the most famous. It originated in Taiyuan, Shanxi in the12nd century. Soft and smooth, easy to digest. It is really the "king of pasta". According to the story of famous food in Jin Dynasty, "Daoxiao Noodles originated in Shanxi, and it is a popular boiled pasta, which is the best in pasta. In Shanxi, whether in the city or in the countryside, especially in Pingyao, Jiexiu, Fenyang and Xiaoyi in Jinzhong, housewives, girls and many' women and men' in the city will do it. Daoxiao Noodles was "cut with a knife" because of the story of "knife". According to legend, in A.D. 1222, Muqali, the general of the Yuan Dynasty, led tens of thousands of cavalry to capture Taiyuan, and unarmed people used kitchen knives as weapons to resist the looting of the Yuan Army. After the establishment of the Yuan Dynasty, in order to prevent the "Han people" from rebelling and revolting, the Yuan Dynasty implemented a harsh policy of "limiting knives" in Taiyuan, which not only confiscated all the metal utensils of every household, but also stipulated that every ten households should have a kitchen knife to cut vegetables and cook in turn, and then returned it to the Tatars for safekeeping. One day at noon, Wang Laohan's wife made the dough and asked Wang Laohan to get the knife. Unexpectedly, the knife had been taken away by others first, and there were still many people waiting in line, so Wang Laohan had to go home and wait. When he left the Tatar's gate, his foot was touched by a thin piece of iron that was about to fall from the threshold. He picked it up and put it in his arms. When I got home, the water in the pot boiled and I couldn't eat noodles without a knife. When the family was at a loss, Wang Laohan suddenly remembered the iron sheet in his arms, took it out and said, use this iron sheet scissors! The old woman saw that the iron sheet was thin and soft. How can she cut noodles? Wang Laohan said angrily: Cut at will. The word "chop" reminds my wife that she put the dough on a board and held it in her left hand. She picked up the iron piece in her right hand and stood by the boiling pot to "chop" the noodles. The thin noodles flew into the pot and kept rolling, and soon they were cooked. She fished out a bowl, poured marinade on it, and let Wang Laohan eat first. Wang Laohan ate and said, "Very good, very good. No longer have to wait in line for a knife, just use this iron piece to cut. " In this way, the method of "cutting" noodles was passed from one hand to ten hands, and from ten hands to one hundred hands. In the Ming Dynasty, this kind of "Daoxiao Noodles", also called "Zhangzimian", was not only made at home, but also spread to shops and stalls, and evolved into a unique Daoxiao Noodles method. Its flavor is both soft and hard, and it can not only be pickled, but also hot-fried or even cold-mixed, with a unique flavor. However, brine is the best, and it is even better to add some Shanxi mature vinegar. Later, flying knife facets gradually became a performing art. For example, the flying knife facets of Taiyuan Jin Quan Club, which participated in the World Expo, had three unique skills: fast cutting out more than 200 pieces per minute, which was dazzling; Accurate, put a jade plate 1.5 meters away and cut the noodles and roots in; Strange, the performer cuts the dough with both hands, and the unicycle has two feet to perform, which is breathtaking and spectacular.

Third, Shandong Yifu Noodle Shandong Yifu Noodle is a famous noodle in China, which is very popular in the production of Yifu Noodle in the Central Plains. Yi Fu noodle, referred to as "one side" for short, is a kind of fried egg noodles and one of the famous pasta in China. Egg noodles can be preserved by cooking first and then frying. When you are hungry, you can cook it in water. The noodles are golden and smooth, and the soup is rich and delicious. Yi Fu noodles with different flavors can be made by adding different ingredients, which is known as the earliest instant noodles, instant noodles and instant noodles in the world. When making, choose one catty of refined flour and four fresh eggs as egg liquid. After kneading the dough, roll it into thin slices, soak it into powder to make noodles, boil it in clear water, pick it up and dry it, and then fry it in an oil pan until it is golden yellow, that is, it becomes crisp and compact egg noodles. Because of its low water content, it can be stored for a long time without deterioration, and it is very convenient to take at any time. According to legend, Yi Bingshou, a sage of Ninghua, was appointed as the magistrate of Yangzhou. In order to celebrate his mother's birthday, he ordered the chef to create the fried egg noodles, which was highly praised by the guests. Later it was often used to entertain guests, hence the name. Later generations also called it "one side". It has been over 300 years since its birth, and its popularity has spread all over the world. Friends in many countries regard it as the representative of Chinese noodles.

Fourth, Dandan Noodles, Dandan Noodles and Sichuan are the unique flavors of Sichuan. Dandan Noodles is a pasta sold by a vendor named Chen Baobao in Zigong, which was founded in 184 1. It was originally named after peddling along the street with a burden on its back. It has always been a combination of meat and vegetables, including noodles and "wonton". The standard shoulder is made of hardwood, and one end of the shoulder is a "console" and a "storage room", where noodles, wonton skins, meat stuffing, vegetables and various seasonings are placed; The other end is a "kitchen cover" and a small bellows, which can cook noodles on the spot. Red oil, pepper, salty soy sauce, bean sprouts, chopped green onion, monosodium glutamate, vinegar, etc. They are all used to make bibimbap, and the minced meat is delicious. Its ingredients include red soy sauce, lard, sesame oil, sesame paste, garlic paste, chopped green onion, red pepper, pepper noodles, vinegar, malt and monosodium glutamate. Dandan Noodles is a famous snack with a long history, which is deeply loved by people and has local flavor. As early as 184 1 Zigong, Sichuan, there was a peddler named Chen Baobao who would carry a burden and walk around the streets every evening to sell a kind of midnight snack for the people. Its burden is noodles, spices, bowls and chopsticks at one end and a stove at the other. There is a copper pot on it. The pot is divided into two compartments, one for cooking noodles, and the other for stewed chicken soup or hoofed flower soup. As long as noodles and seasonal vegetables are cooked in boiling water, seasoning is added and thick soup is poured, a bowl of noodles can be made into yellowish, delicious and spicy noodles. Once this delicious and cheap snack was introduced, it was deeply loved by the people. Because this snack is made and sold with a pair of shoulders, people named it Dandan Noodles.

Regan Noodles and Regan Noodles in Hubei Province are one of the traditional snacks in Wuhan, Hubei Province. Noodles need to be cooked, supercooled, oiled, and then sprinkled with sauces made of sesame sauce, sesame oil, balsamic vinegar, Chili oil and other seasonings. When eating, the noodles are smooth and firm, and the sauce is delicious, which greatly increases people's appetite. Wen Xi was once invited to be a chef in a beautiful kitchen in Regan Noodles, Hubei Province. She likes singing, and cooking is also her strong point. Today, she added minced meat, dried radish and bean paste to the dish to enhance the crispy taste 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. A few years later, a man named Cai opened a noodle restaurant named Ji at the intersection of Zhongshan Road and Wuhan Road, which is the famous Regan Noodles Pavilion in Wuhan. Later, he moved to Zhongshan Avenue opposite Hankou Water Tower and changed his name to Wuhan Regan Noodles.