I grew up in Shanxi. When I grow up, I often make noodle soup, Daoxiao Noodles and braised noodles.
The two regions have made me realize the different cuisines in the two places, all pasta, but with different flavors.
I like the food in these two places.
The exact answer is: dried noodles.
Vermicelli is a kind of handmade pasta, fine as hair, white and tough, resistant to storage and cooking. I especially like eating "noodles with old hen soup".
In fact, vermicelli is a traditional pasta in China, and eating vermicelli is also a custom in many places. In rural areas, vermicelli is often the "protagonist" in festivals, birthdays and children's reception.
In the past, dried noodles were an essential gift for visiting relatives and friends, especially when the daughter-in-law gave birth to a baby. When the villagers came to visit, they would definitely bring some dried noodles and two packs of brown sugar, plus eggs and an old hen if possible. At that time, people thought that dried noodles were nutritious and nourishing. In fact, it may be that vermicelli is soft, silky and easy to digest, which is not much different from other noodles in essence.
There are few handmade noodles now, so it is hard to buy them in the city. All the products sold in supermarkets are made by machines and have no traditional flavor. Occasionally, people who sell dried noodles in rural areas will definitely buy some to make "chicken soup dried noodles".
Like to eat noodles, not only in Henan, but also in northern Renye Fang. What is the best noodle in my heart? First, garlic noodles, soup batter, and braised noodles.
The best food in hot summer is garlic noodles. Mix flour with high gluten flour, wet it as much as possible, and press it with a dough press. Prepare garlic juice and mash it with garlic in a stone mortar. Add water, balsamic vinegar and sesame oil. Shred eggs, shredded tender cucumbers, washed mung bean sprouts, blanched and refrigerated for later use. Cook the noodles, take them out and put them in a big bowl. Wash Schizonepeta tenuifolia. Put shredded egg, shredded cucumber, mung bean sprouts and Schizonepeta tenuifolia on the noodles in turn, and pour garlic juice on them. A bowl of cold noodles will be fine.
In winter, when the weather is very cold, eating a bowl of hot noodle soup suddenly warms up, letting the cold go with it. The noodle soup paste is pressed into wide noodles, with a catty of pork belly, a catty of white radish, a catty of celery and a handful of coriander. Slice the meat, put oil in the pot, and add pork belly, dried flowers, star anise, dried red pepper and onion ginger. Add celery, radish, boiled noodles, cover the noodles after boiling, some coriander and monosodium glutamate. A pot of delicious batter is ready.
In spring, everyone loves to be hungry, so a bowl of braised noodles would be great. Another bottle of beer and a bowl of seaweed and egg soup are really delicious. Slice pork belly braised noodles, press fine noodles, and prepare soybean sprouts and celery. Put oil in the pan, add fragrant flowers, star anise and dried chili, stir-fry, add pork belly, celery and bean sprouts, stir-fry until almost cooked, add a small bowl of water, mix noodles with oil and put them on a plate. Noodles can be soaked in water. Cover the pot and cook in three portions, quickly turn the bottom strip and steam for three or four minutes. It's good not to hear the sound in the pot. Mix well and you can eat.
These kinds of noodles are not only loved by Henan people, but also by people who like noodles.
Personal hobby, my first favorite is braised noodles, which has been maintained for many years. Followed by noodles with noodles, it tastes more exciting. Third, it is fried noodles.
You in Henan and I in Shanxi are both big pasta provinces. To tell the truth, when I was a child, I didn't like noodles. As I get older, I like eating noodles more and more.
Lao Zhao's hometown is Yongji, Shanxi, and his favorite food is Yongji Lamian Noodles, which is very famous in his hometown. Since high school, he has been hungry for more than 30 years, and he has to eat two bowls every time he goes back to his hometown. So Yongji is the first in Lamian Noodles.
Second, Lao Zhao's own tomato and egg noodles made at home, commonly known as fishing noodles, never tire of eating them.
In the third place, Lao Zhao chose two kinds of noodles to tie for the third place, and he was reluctant to remove that. Stir-fried Daoxiao Noodles is one. Anyway, you can eat a big bowl every time, and Daoxiao Noodles is a famous pasta in Shanxi, just like Huimian Noodles in Henan.
The last thing I can't bear to give up is Quwo noodles. After living in Houma for more than 20 years, noodles have been integrated into Lao Zhao's life. I don't want to eat for a few days. It can be said that at this stage, noodles are in daily life.
Just ask the questioner to write the top three, and Lao Zhao will write here. Everyone has different tastes and likes different noodles. If there are similarities, it is purely coincidental.
Steamed braised noodles with braised pork, ground sesame oil with garlic juice, vinegar-flavored noodles with eggs, tofu and vegetables, coriander, spinach, chopped green onion and garlic seedlings, egg white salt water soup noodles, noodles.
One is braised noodles, the other is Huimian Noodles (only Xiao Ji Huimian Noodles doesn't like others), and the third is Daoxiao Noodles in Datong and Lamian Noodles in Lanzhou.
Why is this? Braised noodles and Huimian Noodles are a kind of memory, a kind of nostalgia and a kind of memory. Daoxiao Noodles in Datong and Lamian Noodles in Lanzhou are a choice of life, a substitute for daily necessities and a sustenance for past life.
Eating is like falling in love. Rice is your love object, and the rice you ate as a child is like your first love object. Especially the Central Plains people.
If you are not lovelorn and become a life partner with your first love, then you are happy. Whether you leave your hometown or not, your life partner has a first love, and you can go home or eat out after eating noodles. First love is around, life is the same.
If you are lovelorn, you will be miserable, and you will never forget it. Just like people in their hometown, noodles in their hometown may be your lover. If you can't eat them, you will find a substitute. There are indeed Regan Noodles in Wuhan, Lamian Noodles in Lanzhou, Daoxiao noodles in Datong or Korean cold noodles called Daoxiao noodles in Shanxi, Dandan Noodles in Yanji, Sichuan, beef noodles in Anhui, and biangbiang noodles in Shaanxi, all of which are called substitutes for first love. But what I remember most is the taste of first love.
Life is like eating noodles, especially life. When you get rich, you start to be picky. You want to eat this today and that tomorrow. Huimian Noodles today, braised noodles tomorrow; Today alone, tomorrow together. When in trouble, walking alone and having the face to eat is the greatest happiness!
For decades, people have not changed, only thinking!
@ Beijing Laohan
Welcome comments from family.
Steamed noodles, fish noodles, soup noodles
I'm not from Henan, but I grew up eating noodles and steamed bread. The most delicious noodles in my heart are ranked third, only the top two? First, Xinjiang mixed noodles. Second, handmade noodles. When Lao Wang went to school under Cuihua Mountain, including when he lived in high school, Lao Wang always hated eating rice and preferred not to eat it at noon. It is true that I have been eating rice for the last seven or eight years. In terms of age, I have been cooking for more than 30 years until I came to the south.
Even now, Lao Wang goes out to eat, especially by himself, and refuses rice. As a loyal pasta maker, it is no exaggeration to say that no one knows noodles better than me, to borrow the famous saying of the Golden Lion King. Of course I'm blowing! Ha ha.
But in today's world, no matter what kind of face, the non-hand face is actually a foil. Only handmade noodles are the soul of noodles. Machine pressed noodles and dried noodles are actually instant noodles.
Xinjiang mixed noodles are particularly delicious, and I think they are the best noodles in the world. All kinds of Lamian Noodles noodles are full of charm under the background of Xinjiang mixed noodles, and the taste and gluten of Xinjiang mixed noodles are unparalleled. So much for the so-called spaghetti.
Italian foreigners eat delicious food in the streets of Urumqi. When Xinjiang came out, Lao Wang really couldn't think of anything that could surpass it.
Xinjiang mixed noodles can only glow its supreme taste and elegant demeanor in Xinjiang, but its disadvantage is that it cannot be popularized. Xinjiang mixed noodles have been eaten once, and there is no noodles in the world. If you eat it again, you will be surprised that there are such delicious noodles in the world.
Except Lamian Noodles, Xinjiang, it is handmade noodles, which is the most homesick taste of all northerners, and also the favorite of Lao Wang after he can't eat Lamian Noodles in Xinjiang.
Handmade noodles can be mixed with soup, which is the standard for noodles with gravy and noodles with dregs. These noodles must be made by hand to have a good taste. High gluten flour is the best choice. Hand-rolled knife cutting is really great. Cook noodles for an hour, eat noodles for five minutes, a bowl of noodle soup and a bite of garlic. This is really Shu Tai.
But now people's life pace is relatively fast, and handmade noodles are sometimes not daily at home in the north. Xinjiang noodles are not delicious. Handmade noodles are daily life, but you can't see them every day. But thanks to Lao Wang's good cooking!
Hello, I'm Shi, and I'm glad to answer this question.
I'm from Jilin city in the northeast, and I like noodles very much. Although I didn't have the opportunity to go to those pasta provinces to experience authentic local special noodles, I tried Chongqing noodles, Anhui noodles and oil-sprinkled noodles one by one.
I don't know if it's authentic, but it's not as delicious as a bowl of handmade noodles at home.
Add eggs and water to flour, knead into dough, roll into pancakes, fold corn flour in the middle to prevent adhesion, and cut into noodles. Stir-fried egg sauce in summer, cut shredded cucumber and coriander, garlic and Chili oil. Order potatoes, eggplant and beans in winter, and order garlic cloves when covered. There's nothing to change. It is delicious.
There is nothing to say. Just share this potato eggplant bean paste. Absolutely delicious.
Peel potatoes and eggplant and dice them. Wash Shakesha beans (fine beans) and cut them into small pieces. Chop onion and ginger.
Heat oil in the pot, add an star anise (adding an star anise without meat can highlight the fragrance). Stir fry the above three ingredients. Because beans are not easy to ripen, you can put this process first to achieve the goal of synchronous ripening.
Stir-fry and add soy sauce. Stir-fry thirteen spices again and add water. This amount of water is relatively large. Add salt and cook until the beans are cooked. Cover the noodles with a little seasoning. Absolutely delicious!