What is the difference between mushroom ramen, Lanzhou ramen and Japanese ramen?

Chinese ramen spread from Chinatown to all over Japan, but now Japanese ramen and Chinese ramen are completely different. Many people must eat ramen when visiting Japan. Japanese ramen is called ramen, but most of it is not made by hand like Chinese ramen. It is usually delivered to your door by a noodle making factory or made by a machine in the store

The Ajisen Ramen soup base is developed by "Ajisen Ramen" owned by Japan's Shigemitsu. Ajisen China has admitted that the soup base is blended with concentrated liquid. The soup used is a patented product from Japan. The chef of the ramen shop squeezes out the toothpaste-like concentrated soup in proportion and adds a certain amount of water to boil it.

Most Chinese ramen does not use alkaline water. Lanzhou ramen also uses alkaline water, but it seems not as strong as Japanese ramen. Chinese ramen noodles are made by pulling them, so the noodles have no edges and corners, and the cuts are round.

The stock in China is mostly made from pork, beef or seafood; the stock in Japanese ramen is mainly made from Pork bone soup is made by adding other seasonings, such as soy sauce, miso, etc.

However, for most Chinese netizens, their favorite food is our local ramen, whether it is from Both the soup and the noodles are very particular. We use stock and hand-pulled noodles. The soup of Lanzhou Ramen is stewed with beef and mutton bones and liver, sprinkled with pepper and spices

This bowl of noodles is not only full of flavor, but also plentiful and cheap. Going to Japan to eat ramen once is not cheap~

In fact, no matter how delicious foreign food is, it’s okay to eat it once or twice every now and then. , but what Chinese people like to eat the most is the authentic food of their own country

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