Today, let’s talk about a topic that makes your mouth water – types of Chinese Noodles! Whether you are a traveller in another country, or a worker working late into the night, a bowl of noodles can always give you warmth.
So, which make it to the best Chinese noodles? Give you a list, are you ready? Let’s start the food journey!
MỤC LỤC
- 1. Wuhan hot dry noodles – 武汉热干面
- 2. Lanzhou Beef Noodles – 兰州牛肉面
- 3. Dandan noodles (担担面)
- 4. Shanxi sliced noodles – 山西刀削面
- 5. Beijing Fried Noodles – 北京炸酱面
- 6. Hangzhou’s Pian’er Chuan – 杭州片儿川
- 7. Henan braised noodles – 河南烩面
- 9. Kunshan Aozao Noodles – 昆山奥灶面
- 10. Chinkiang pot cover noodles – 镇江锅盖面
- 11. Cantonese wonton noodle – 广东云吞面
- 12. Shanghai Yangchun Noodles – 春絲上海陽春麵
1. Wuhan hot dry noodles – 武汉热干面
When it comes to Wuhan, hot noodles are definitely the city’s calling card. Imagine Wuhan in the early morning, in the foggy atmosphere, a gust of numbing aroma. A bowl of steaming hot noodles is brought up, the dark sesame sauce wrapped around the sinewy noodles, the aroma is overflowing. Mix it gently and take a bite, and you’ll be left with an overflowing aroma of numbness that you can’t stop eating. Wuhan people start their day with this bowl of noodles!
2. Lanzhou Beef Noodles – 兰州牛肉面
It is said that people in Lanzhou wake up not by the alarm clock, but by the smell of beef noodles drifting in through the window. A bowl of beef noodles can not only make Lanzhou people proud, but also make visitors from far away fall in love with Lanzhou. In this bowl of noodles, there is the vastness of the desert and the legend of the Silk Road.
Lanzhou Beef Noodle belongs to a kind of traditional Chinese noodle dishes. It is characterised by strong and chewy noodles, tasty soup, tender beef, simple ingredients, making it unforgettable.
3. Dandan noodles (担担面)
In Sichuan, cuisine is like a colourful festival and Dandan noodles are undoubtedly one of the brightest stars. In the past, the people who operated the dan dan noodles picked a pair of cookers, pots, bowls, noodles and condiments on the stretcher, knocked on the bamboo clapper, and walked along the streets and lanes.
Sichuan people’s taste buds are ignited by chilli, and dan dan noodles are the best proof. The thin noodles are topped with a spoonful of red chilli oil and sprinkled with chopped peanuts and spring onions. The first bite is numb, then spicy, and finally sweet. This is not eating noodles, it is simply dancing a spicy tango! For those who don’t like spicy food, how about a challenge?
4. Shanxi sliced noodles – 山西刀削面
Shanxi sliced noodles, with its unique production process and rich taste, is renowned throughout the country and even the world. Each noodle is the crystallisation of the masters’ exquisite skills, shaped like a willow leaf, with a thick middle and thin sides, and a clear edge. The master holds a piece of dough, knife flashes, pieces of noodles like butterflies flying into the boiling water. With the rich marinade, it is simply the ‘hard core’ of the noodle world!
When the thin noodles meet the boiling hot bone broth, together with the tasty meat, bright green vegetables, golden tofu skin and tempting marinade, a bowl of knife-shaved noodles with all the colours and flavours will be presented in front of your eyes.
5. Beijing Fried Noodles – 北京炸酱面
When it comes to Beijing food, many people will think of roast duck. However, what really represents the life of old Beijing is this simple bowl of fried noodles. Shredded cucumber, bean sprouts and radish are spread all over the bowl of noodles, topped with a spoonful of dark fried sauce. After mixing well, the savoury aroma fills the mouth. This is not eating noodles, but savouring the flavour of old Beijing!
6. Hangzhou’s Pian’er Chuan – 杭州片儿川
The delicacy of the Jiangnan water town is fully reflected in this bowl of Pian’er Chuan. Thin as a cicada wings of noodles in the clear soup dance, the salty aroma of snow vegetables, bamboo shoots crisp, and then some tender shredded meat. One bite is like a taste of the poetry of West Lake. Isn’t this bowl of noodles the elegance of a Jiangnan woman?
7. Henan braised noodles – 河南烩面
Braised noodles is a speciality of Henan Province, one of the ‘10 Best Noodles of China’, with a long history. It is a kind of traditional with meat, vegetarian, soup…its delicious taste and affordability.
Soup with top-quality tender mutton, mutton bones cooked together for more than five hours, first with a large fire roll and then with a small fire pot, which under seven or eight flavours of traditional Chinese medicine, boiled out of the soup white, bright, as if the milk of the cow, so some people also called white soup.
8. Shacha noodles – 沙茶面
Shacha noodles – a representative of southern Fujian style, is famous for its unique Shacha sauce and tasty soup. With its rich taste and nutritional value, this dish has become a speciality of Fujian.
Shacha Noodle is a strong, smooth noodle with a rich and spicy broth. The dish is further enriched with toppings such as shredded dried tofu and bean sprouts. Not only are these noodles delicious, but they are also highly nutritious, containing protein, dietary fibre and a variety of vitamins.
9. Kunshan Aozao Noodles – 昆山奥灶面
Aozao noodles – one of the best Chinese noodles, is one of the traditional snacks in Kunshan City, Jiangsu Province. In this bowl of noodles, there is the warmth of a small town, but also the spirit of Jiangnan.
Aozao noodles is most famous for its fish noodles in red oil and marinated duck noodles in white soup. The red oil fish noodles have thin white noodles and reddish soup; the marinated duck noodles in white soup have white noodles and white soup with original colours and flavours. Traditionally, the scales, gills, flesh and mucus of the mackerel are used to make the noodles, so the flavour is very fresh.
10. Chinkiang pot cover noodles – 镇江锅盖面
A Chinese dish popular in Zhenjiang, Jiangsu – Chinkiang pot cover noodles. Why is it called Pot Noodle? Because when you cook, need to use the lid of the pot to press the noodles. The noodles cooked in this way are golden on the outside and tender on the inside, giving them a unique flavour. Combined with Zhenjiang’s unique vinegar, the noodles have a sweet and sour aftertaste. This is not eating noodles, but savouring the culinary wisdom of Zhenjiang for hundreds of years!
11. Cantonese wonton noodle – 广东云吞面
Guangdong people’s love for wonton noodle is incomprehensible. Guangdong wonton noodles represent the delicate and sophisticated morning tea culture of Cantonese people. Thin skinned and stuffed wontons, with bamboo rising noodles as thin as silver threads, clear soup or beef bone soup base, light but not too tasty, every bite is a treat.
12. Shanghai Yangchun Noodles – 春絲上海陽春麵
Last but not least, we have to mention Shanghai’s Yangchun Noodles, which seem to be plain and simple, but in fact, they have a lot going on inside. Noodles in clear soup, a few slices of green vegetables, some lard, simple, but you can taste the purest aroma of wheat and lard.
Well, 12 best noodles in China of the delicious journey to the end here. Do you feel your mouth watering after reading this? Don’t worry, go and try the one you want to eat the most tomorrow! Remember to tell me which one is your favourite in the comments section! See you next time!
