What kind of noodles do you people eat there?
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This post was last edited by *anpangpang on 2015-7-21 17:42. What kind of noodles do you people eat?
We have a type of noodle here called Zhanmian
It’s so hard to decide based on the title; can’t the moderator speak properly? But as fellow Chinese, it seems effortless to do! Then we’ll eat noodles, and sometimes we eat dumpling soup!
This post was last edited by ylb913 on 2015-7-21 21:26. Soups with noodles are the main dishes there. Cold noodles and fried bean sauce noodles are also available. Dalu Mian is my favorite dish. It’s a dish from Jiaodong region, made with kidney beans or onions along with wood ear mushrooms; a little bit of fatty meat and eggs are also used (I won’t mention the Geda Tang mentioned earlier). Lanzhou lamian and knife-cut noodles can be found everywhere. ——There’s also a noodle soup in which the noodles are cut into small diamond-shaped pieces. I don’t know the name of the noodles served with the soup after it’s prepared; what stands out most to me is the noodles served with sweet potato leaves.
Dipped noodles? Is LZ from Shaanxi? Sausage noodles, tendon-free noodles, Xifu pulled noodles, shredded noodle strips, um. . . There’s also sesame paste~~~
Clear noodle soup, stir-fried noodles, fried bean paste noodles
Here we also have a character for noodles that’s hard to write; it’s called biang, biang, noodles
Back home, we eat dried noodles; occasionally I make flat noodles by myself
In the north, noodles are the main food; where I come from, it’s stewed noodles
When it comes to noodles, eating habits vary across the country, with each having its own advantages. The local environment shapes its people; those interested can go and try them one by one. People in Wuxi enjoy eating noodle soup, with an emphasis on the broth. The broth and noodles are cooked separately; it is prepared by simmering animal bones over low heat. The final step involves clarifying the broth until it is completely clear, free of any suspended particles or sediment, and without any oil on the surface. The best broth is one made from eel bones. Soup is divided into clear soup and broth-based soup. Red soup is relatively easy to make, while white soup is the hardest to prepare. The temperature of the soup is also important; it differs in winter and summer. The basic principle is that once the noodles are added to the bowl, their thickness remains unchanged until they are all eaten up. By the time the noodles are finished, the soup in the bowl should still be clear, with no turbidity or sediment present. The noodles should be thin, similar to silver thread noodles, smooth and round in shape, and firm to the bite. After cooking, the noodles should be crystal clear and possess a certain level of transparency. Egg whites must be added when producing noodles, and there is a certain ratio between egg whites and water. When placing the noodles in the bowl, care is taken to arrange them in two bends with a slight lift, so that they are neat and not messy; the top layer of noodles should just be above the surface of the soup. Then, different dishes are added according to the customer’s preferences. If it is mixed noodles, the moisture needs to be removed and they should be shaped into balls.