Zhou Jun, who has read Noodles for countless times, still loves Dandan Noodles in Sichuan, Xi's belt noodles and Lanzhou beef noodles best.
Zhou Jun likes Dandan Noodles best, which is spicy and refreshing. The feeling of swallowing a whole bowl of noodles into your stomach is simply sour and refreshing.
The best experience of Zhou Jun's trip to Chengdu was that he was accompanied by Dandan Noodles. The first time he ate authentic local Dandan Noodles, he was so amazed that he even savored it before he left.
Stir-fried minced meat tastes very strong and salty. When chewed in the mouth, it will explode. Fat and thin meat is not too greasy, only greasy.
Besides, red pepper is the soul of Dandan Noodles. The spicy and refreshing feeling benefits from its skill. The oily taste and strong spicy taste make every bite full of happiness.
Zhou Jun was really surprised to see the noodles for the first time. He is known as one of the eight eccentrics in Shaanxi, with a "surface like bandwidth", and even feels pressured when he sees a large basin of noodles coming up. However, noodles really captured Zhou Jun's heart. Noodles taste very soft, but they never lack elasticity. It tastes strong and chews hard.
Strange to say, the belt noodles eaten by Zhou Jun belong to the light type, and there is no sauce with heavy salt and heavy taste. The soup is also crystal clear, and several green leaves are swaying in the clear soup. To tell the truth, Zhou Jun really didn't have any hope for that bowl of noodles at first, and he didn't have any appetite at all when he looked at the thin soup.
But I never imagined that it deeply captured Zhou Jun's heart with its unpretentious appearance. After eating the first bite, I didn't feel as light as I thought, and the soup was very fresh. By the time I took the second or third bite, the honey had fallen and my mouth was full.
Lanzhou beef noodles don't need to be described by Zhou Jun. As a world-famous pasta, it certainly tastes good. Zhou Jun loves its soup more than noodles, which is very delicious.
Shaanxi people love to eat pasta and are good at making pasta. Everything they cook is delicious.
Oil sprinkled noodles Oil sprinkled noodles Oil sprinkled noodles
The noodle restaurant opened by the Shanxi couple downstairs was a surprise for the first time.
But the heat is too high. If you want to lose weight, don't eat easily.
Because it takes several days at a time! ! !
Originally thought that pasta has always been the patent of northerners, but in fact there are many delicious pasta in the south, from the simplest Yangchun noodles to the complex bamboo tube noodles; From Chongqing noodles that stir the taste buds to Wuhan Regan Noodles full of sesame fragrance; No matter from the taste or taste, it is different from the north, and each place has its own local characteristics.
Scallion noodles, a traditional pasta in Suzhou and Shanghai, is a basic bowl of onion noodles without any side dishes. Boiled scallion oil can be poured on boiled alkaline water and stirred. It's simple, but it has enough charm to impress your taste buds. The scallion oil is fragrant, reminding you from time to time, with endless aftertaste.
As an authentic northerner, before the age of 20, the range of activities is no more than 15 km around the village. When I was a child, my pasta was steamed bread and pancakes. I remember it was delicious, but it was terrible! I was deeply impressed by the rough cakes made at home and the indescribable and hard-to-swallow taste of the cakes in the high school cafeteria! Covers the taste of white flour that can be eaten occasionally except during the Chinese New Year. At that time, white flour was divided into whitest, second whitest and black flour, and it was eaten at different times! In order to save white flour, white corn flour is added. It is estimated that many people don't know that there is white corn. At that time, if there is pasta, eat it quickly, otherwise it will be gone, and the memory of the taste is very weak! I remember when I was in high school in the county, once the canteen said that there were too many steamed buns made for teachers, and some of them could be sold to students! Boy, I worked my ass off and ate sixteen! Sixteen! Now, I can't eat any more.
When I was a child, about cooking. Mom pursues minimalism. Make do with it! To put it bluntly, it is poverty! The days in memory are as light as water, but in retrospect they are as sweet as honey! Home and beauty are happy and poor, but they are not down and out! No anxiety, no sadness! There is only hard work and longing for a better day. When I was at school in the provincial capital, I lived a life of eating steamed bread three times a day. Heaven! From then on, the more you eat, the better, and the more you eat, the more tricks you have. But it's getting stale! Just wrap your stomach! Only people are getting fatter and fatter! When I was a child, I made pancakes, large iron pots and firewood stoves at home. A cake, the washbasin is big, and when it is ripe, it is full. It's out of the pot, and it smells like spaghetti. Take a bite, first the outer layer is crispy, then the inner layer is soft and chewy! The unique sweetness of flour fills the mouth, and it tastes like green onion and shrimp sauce all your life! Now pancakes, with professional tools, are oiled on the front and oiled on the back. The color is beautiful! But there is no natural fragrance of flour! Mom is old and her eyes are blurred. She can't make pancakes any more! Just branded that smell into our hearts! Never forget!
I like to eat my mother's handmade noodles, which are very strong and narrow, and full of leek buns.
I like to eat my grandma's pie with a thin skin and soft inside, and jiaozi, which is petite but tender and juicy.
I like grandma's Lamian Noodles, which is wide, thick and chewy. I also like the noodles, which are thick and hard.
They are by far the three most important women in my life.
All my good memories of food come from them.
All my feelings and love for life come from them.
All my yearnings and pursuits for happiness also come from them.
Now in a foreign land, I miss their food most, their company most and I want to see them most.
With love for them, I will take good care of myself, continue to love life, continue to pay attention to health and continue to pursue happiness!
In my heart, they are the most beautiful!
I'll be fine. It's fine. Come on!
# Life # # Happiness # # Beauty #
I still love noodles, especially my own noodles. Ingredients: a catty of pork belly, bean sprouts, celery, beans, garlic moss, hand-made or machine-made noodles, or1000g of leek leaves.
Step 2: Cook the pork belly until it is half cooked, take it out, season it with a little soy sauce, chicken essence, spiced powder and salt, and steam the noodles in another pot for 10 minute. Stir-fry all kinds of dishes with cold meat slices. Soak the steamed noodles in stock, take them out, put them into a vegetable pot and mix well, then transfer them to a steamer and steam for 5 minutes on high fire.
Third, you can cut some garlic rice, spicy, and mix it in steamed noodles. The meat is not greasy and the noodles are delicious. You can try.
Shanxi Daoxiao Noodles, Beijing Zhajiang, Henan Huimian Noodles, Wuhan Regan Noodles, favorite. Do you have the same?
My favorite interview is when the mutton is small. I saw it on TV. A few years ago, I had an accidental opportunity to go to Shaanxi to eat mutton buns. It feels super delicious. It won't smell like that when I come back. I really miss that smell. I will try again in Xi in the future. Another kind of pasta is broadband noodles, which are also delicious in Xi 'an.