Screen design of Cold-faced Advertising Poster
Picture design of classic poster for cold rice noodles promotion
Introduction of cold noodles Cold noodles belong to machine-pressed noodles, which are made by putting buckwheat noodles into radish or cabbage pickles and then adding pork slices. There are two reasons for cold noodles. One is that cabbage, radish and pickles are cold, and the other is to distinguish the bone surface at that time. There are two kinds of cold noodles: cold noodles and warm noodles. Noodles are made in the same way, but the soup is different in hot and cold. Soup is cold, called cold noodles; This soup is hot and is called warm noodles. Cold noodles include flour cold noodles, buckwheat cold noodles, corn noodles, mashed potatoes, potato flour cold noodles and so on. Among all kinds of cold noodles, soba noodles are the most important.
Cold noodles are a special food handed down from generation to generation by the Korean people and are regarded as one of the top delicacies. Buckwheat is an important part of cold noodles. Cold noodles taste cool, cool, smooth and tender, and become people's favorite food because of their sweet, sour, spicy and fragrant flavor. In recent years, cold noodles have been exported, and the export volume has increased year by year. Because of its rich nutritional and medicinal value, it has attracted more and more attention from foreign businessmen. Authentic cold noodles are now wet noodles with yellowish color, cold outside and warm inside, soft and tough. Cold noodle dough is mainly composed of wheat flour and buckwheat flour. The quality of raw materials directly affects the quality of cold noodles.
When beef stew is the top grade of cold noodle soup in cook the meat, the oil slick is skimmed off. The seasoning of cold noodles is to mix soy sauce, vinegar, sesame oil, sesame, pepper, Chili noodles, sugar, garlic foam and other condiments into paste and put them into a bowl properly. In addition, there are chicken balls, sliced beef with sauce, shredded eggs and sliced apples. In Yanbian area, these condiments are visualized as cold noodle hats. The flavor of cold noodles varies from place to place. Koreans living in Yanbian and Mudanjiang areas like to eat cold noodles with a little sweetness, while Koreans in other areas like to eat cold noodles without sweetness.
After the entrance of cold noodles, it is flexible and chewy, cool and light, and the soup is moist.