What's the difference between Lamian Noodles, Lamian Noodles and Lamian Noodles?

Lamian Noodles in China has spread all over Japan since Chinatown, but now Lamian Noodles in Japan is completely different from Lamian Noodles in China. Many people must eat Lamian Noodles when they travel to Japan, but most Japanese Lamian Noodles are called Lamian Noodles, unlike China and Lamian Noodles, which are handmade. Generally, dough is delivered to the door or made by machines in the store.

Ajisen Spicy Noodles Soup was developed by Ajisen Spicy Noodles, a subsidiary of Shigemitsu in Japan. Ajisen China admitted that the soup base is the soup blended with concentrated solution, which is a Japanese patent product. The chef of Lamian Noodles Store squeezes out toothpaste-like thick soup in proportion and boils it with a certain amount of water.

China and Lamian Noodles mostly don't use alkaline water. Lamian Noodles also uses alkaline water, but it seems not as strong as Lamian Noodles. China Lamian Noodles is pulled up, so the surface has no edges and corners, and the incision is round.

China's broth is mostly made of pork, beef or seafood; Lamian Noodles's broth is mainly made of pork bone soup with other seasonings, such as soy sauce and miso.

However, for most netizens in China, the favorite food is our local Lamian Noodles, and soup and noodles are very particular. We use broth and Lamian Noodles. The soup in Lanzhou Lamian Noodles is stewed with the bones and livers of cattle and sheep, sprinkled with pepper and spices.

This bowl of noodles is not only delicious but also cheap. It's not cheap to go to Lamian Noodles once ~

In fact, no matter how delicious foreign food is, it's no problem to eat it once or twice once in a while, but what China people like best is the authentic food of their own country.

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