Take a sip of fresh and fragrant beef soup , eat a piece of soft and rotten stewed beef, and then suck a chopstick noodles. Whenever, a bowl of beef noodles with the taste of hometown can always have strong healing power, satisfying cravings and heartwarming.
Which beef noodles do you like most in the country? Single choice
people
%
lanzhou ramen
people
%
sauerkrautou beef noodle
people
%
Neijiang beef noodle
people
%
Xiangyang beef noodle
html l6 people
%
Changde beef powder
people
%
Huaxi beef powder
%
%
jun village beef noodle
people
%
Chaoshan beef noodle
If China's thousands of years of food culture history is condensed into one day, then the official moment of beef noodle is probably when it comes to eating a midnight snack. The hustle and bustle of the city and the fireworks of the world are quite consistent with the temperament of beef noodles, a grassroots delicacy that originated from the world.
In the long feudal era, as an important means of production, oxen was forbidden to slaughter and eat at will. Only old, sick, disabled or naturally dead cows could become food on the plate for the people at the bottom.
And the noodles first appeared in historical records, probably mentioned in "The Story of the Origin" by Gao Cheng, a native of the Northern Song Dynasty: "In the Wei and Jin Dynasties, the world was still eating soup cakes, and now it is the cakes." , in Chinese, means strip-like objects, which is probably the most accurate noodles.
Until the end of the Qing Dynasty, after being impacted by the Western food culture of eating beef and drinking milk, eating beef was carried out openly. was around the end of the 19th century and the beginning of the 20th century, and a bowl of clear soup beef noodles appeared on the streets of Lanzhou.
has been turned on and the beef noodles are immediately released, and the charm is revealed. It has become a popular delicacy passed down from the elite class to the common people in China. is combined with local cooking techniques and eating habits to form a unique food with local characteristics.
Regarding the types of beef noodles, many people simply and roughly divide it into Northwest pie and Sichuan flavor pie. This obviously underestimates the enthusiasm of Chinese people for beef noodles. If you count it casually, there are dozens of them, and the most famous ones will be. Let’s talk about it today...
The status of the originator of Chinese beef noodles, Lanzhou ramen must not be able to escape.
Lanzhou is an important stronghold on the Hexi Corridor of the ancient Silk Road in China. It has a long history of the national foundation for eating beef noodles.
The high-quality wheat flour from the east and the delicious beef from the west give the beef noodles here a unique advantage.
The Qing Dynasty Wang Tan once wrote a poem for Lanzhou ramen: "Lanzhou ramen is successful in the world, and the method of making comes from Huaiqing Prefecture. Soup is like a golden face, and the entrance is like a god." The reason why "the method of making comes from Huaiqing Prefecture" is because in the late Qing Dynasty, Chen Weijing, a scholar from Qinghua Town, Huaiqing Prefecture, Henan Province, invented the method of making beef ramen.
After his apprentice brought it to Lanzhou, he developed it and set the standard for making for Lanzhou Ramen "One clear, two white, three green, four red, and five yellow" (noodle soup should be clear, radish should be white, coriander should be green, peppers should be red, and noodles should be yellow) "".
"The soup mirror is clear, the meat is rotten, and the noodles are fine" .The slender noodles are purely hand-made so-called "three times of water, three times of gray (sweet ash), nine or eighty-one times of kneading"; the beef is cut into grains and cooked soft and crispy; and as the soul beef soup, beef bones should be used to make it cool and delicious.
Although Lanzhou ramen chain stores are already spread all over the motherland, for many Lanzhou people, the bowl of noodles boiled from their hometown is authentic.
Recommended store:
Mogouang beef noodle: No. 46 Mogouang in Xijin East Road
Jinqiang beef noodle: Xigu District Xigu Middle Road 1067
In the hearts of many old Shaanxi people, nothing is more attractive than a bowl of fragrant beef sauce noodles.
Shaanxi is a major Chinese pasta producer, Shaanxi is rich in wheat, the flour is white and vigorous, and the pasta made is even more fragrant, soft and vigorous. With all the steamed buns, noodles, buns, steamed buns, you can get everything out of your way, and a bowl of sauerkra noodles can bring the noodles to the extreme.
sausage noodles tastes dependent on the seasoning of sausage. According to legend, during the Zhou Wenwang period, there was a dragon that harmed the people. After the Qishan , King Wenwang ordered the removal of the dragon, cut the dragon meat into small pieces and give it to the people for consumption. It is the current sauerkra.
is just an authentic sauce noodles. It has been used for thousands of years. Beef sauce noodles are a newcomer who has come from behind.
Qishan Sauce Noodles, noodles are thin and bright, and the soup is boiled in water, and the taste is sour and spicy and fragrant. Beef sauerkraut is fresh and fragrant, oily and rosy, the noodles are flexible, smooth in the mouth, and the lips and teeth are fragrant. hot soup is stewed with beef bones, with a thick layer of oil floating on the noodles, which is rich and mellow.
The way to eat sausage noodles is "only eat noodles, not drink soup, fragrant in one sip". . There is more soup and less noodles, and you can finish it with just one chopstick. The leftover soup needs to be taken back to the kitchen to continue making the original soup. This is called "链哾哾" ritual, which is the derivative form of the "链哾" ritual of the Zhou Dynasty. However, for safety and hygiene, now I go to Xi'an or Qishan to eat beef sauce noodles. This method is not visible.
Recommended store:
Yongming Qishan Noodles: Lianhu District Xishaomen Kaiyuan Mall
Noodle Hall: 1st floor of Ivy Garden in the middle section of Xingqing Road
authentic Sichuan-flavored beef noodle is probably difficult to taste in Chengdu today, but in Neijiang , it still retains the authentic flavor.
Neijiang people's love for beef noodle almost subverts people's stereotypes about "south rice, north side". Beef noodle restaurant with unique characteristics , scattered all over the streets and alleys. If you ask which Neijiang people is delicious, he can tell at least 40 at one time.
painter Zhang Daqian is from Neijiang. He not only loves beef noodles, but also makes authentic Sichuan-style braised beef noodles. After moving to Taiwan, he often serves to entertain guests. now many sayings are that Taiwan beef noodles is inherited from Neijiang.
Fine noodles heavy alkali , The soup is wide, the oil is thick, and the meat is soft and rotten. is the main feature of Neijiang beef noodles . The rolled noodles are added with heavy alkali powder, which is slender and long. Cooked in boiling water, it is smooth and tough.
Oil spicy is the soul of Neijiang beef noodles. The red oil made of dried peppers is fragrant but not spicy. Various spices are added in proportion to make each unique secret recipe.
Fresh beef Cut it into pieces, use old ginger, spices, soy sauce, etc. to make it soft and tasty. Take it off and pour it with beef soup, then sprinkle with coriander and leeks to season. It is oily and smooth, spicy and fragrant, rich and refreshing.
Picture @Neijiang Daqian Community
Some people say that Neijiang beef noodles cannot be sold in Sichuan, which is the same as some people say that after leaving Chongqing, hot pot is not authentic. The soil and nature create a flavor.
Recommended store:
Zhiqiang beef noodle: No. 49, Binheli Community, Xigang Road,
Cai’s beef noodle: No. 129, Daqian Road, Dongxing District,
Famous noodles in Hubei, one is hot dry noodles, and the other is Xiangyang beef noodle.When Mayday came to Xiangyang for a concert, he praised Xiangyang beef noodle "delicious to the sky" , which is not an exaggeration at all.
As a foreigner, he can't say anything, but he can't say that Xiangyang beef noodles are not delicious. The attitude of Xiangyang people eating beef noodles is a major local landscape. Millions of Xiangyang people love the cause of eating beef noodles with their lives. No matter men, women, young and old, when you open your eyes in the morning, you must get a bowl of beef noodle restaurant to "recharge and extend your life".
Authentic Xiangyang beef noodles must be made with alkaline noodles . That's right, it is the alkaline noodles that make hot dry noodles (the special love of Hubei people). It basically has nothing to do with softness and lubrication, but what Xiangyang people love is that bold and toughness.
, one, two, spicy and three fresh. The key to the deliciousness of beef noodles is the soup, , roast beef with more than a dozen spice sauces, and add enough oil and chili. When served in the bowl, it will be a thick layer of oil. It tastes spicy and refreshing.
Picture @Xiangyang Food Record
You can also add more bean sprouts, braised dried seeds, braised eggs, cabbage, coriander, diced radish, and peas to the noodles according to your taste, which is extremely rich.
Recommended store:
Chenjia Beef Noodles: , Fancheng District, 1 Qiaotou Beidong Road,
Dengjia Beef Brisket Noodles Restaurant: No. 1 Qiaobei East Road, Fancheng District
is the beef noodle of the world, , but the name of Tianxia Diyi spicy is the name of , which is Changde Beef Noodles.
The feeling of eating Changde beef noodles should be described in the four words "satisfactory". Thick chili oil is piled up in bowls, and even the minced chili pepper is clearly visible. While eating noodles, you can sweat. After drinking a bowl of noodles, you have to drink at least two bottles of water. However, its deliciousness is still unstoppable.
There is an old saying in Hunan, "In the morning, I will not stand firm." Rice noodles are not eaten into my mouth with chopsticks, but in one breath.
Changde's rice noodles have been famous since ancient times. As early as the Guangxu period of the Qing Dynasty, Changde had a specialty in producing rice noodles. The rice grown by Dongting Lake is crushed, stirred and boiled to make white, crystal clear, soft and quick rice flour.
Fresh and fragrant beef bone soup and delicious beef "cover" , are the soul of Changde beef noodles. smooth rice noodles are blanched in the pot, pour beef soup, and then scoop two spoons of spicy oil. is really a god who can't help but come. Oh yes, you also need to add sour beans and pickled vegetables.
rice noodles wrapped in red oil, dipping sauce, and soup, they are "very" one by one into their stomachs, and then drink all the soup in one sip. This kind of hot and refreshing feeling is worthy of the stomach of Hunan people.
Recommended store:
Tianjin Liu Shizi Noodle Restaurant:
Tianjin Beida San Road
Yang Yongsheng Noodle Restaurant: 1533 Jianshe Road, Wuling District 8
Guizhou Huaxi Beef Noodle , does not have a gorgeous color, but its simple taste satisfies the taste buds of Guizhou people from generation to generation.
Huaxi people are fond of flour as life . There are long queues in front of the famous beef noodle shop from morning to night. Beef noodles can not only be eaten in the morning, but also lunch, dinner, and midnight snacks. You won’t get tired of eating them no matter how you eat them. How delicious is the beef noodles that make the whole of Guizhou crazy about? It is said that just by listening to others' descriptions of the materials and steps, saliva can flow all over the floor.
First, boil the soup, cut the fresh beef into large pieces and put it in the pot; wrap more than a dozen spices such as pepper, cinnamon, grass fruit, and sand kernels in white cloth and put them in the pot. Boil until the beef bones can be broken and the bone marrow is melted into the soup. rice flour is made of refined rice, polished and mixed, and it tastes fragrant, soft, glutinous and non-stick.
Huaxi beef noodles taste sour and umami, because the crispy sauerkraut made with cabbage is added. The naturally fermented kimchi is green in color and has a rich and refreshing taste, which sublimates the temperament of the whole bowl of beef noodles. Take a sip of fresh and fragrant beef soup , eat a piece of soft and rotten stewed beef, and then suck a chopstick noodles. Whenever, a bowl of beef noodles with the taste of hometown can always have strong healing power, satisfying cravings and heartwarming. Which beef noodles do you like most in the country? Single choice people %
lanzhou ramen
people
%
sauerkrautou beef noodle
people
%
Neijiang beef noodle
people
%
Xiangyang beef noodle
html l6 people
%
Changde beef powder
people
%
Huaxi beef powder
%
%
jun village beef noodle
people
%
Chaoshan beef noodle
If China's thousands of years of food culture history is condensed into one day, then the official moment of beef noodle is probably when it comes to eating a midnight snack. The hustle and bustle of the city and the fireworks of the world are quite consistent with the temperament of beef noodles, a grassroots delicacy that originated from the world.
In the long feudal era, as an important means of production, oxen was forbidden to slaughter and eat at will. Only old, sick, disabled or naturally dead cows could become food on the plate for the people at the bottom.
And the noodles first appeared in historical records, probably mentioned in "The Story of the Origin" by Gao Cheng, a native of the Northern Song Dynasty: "In the Wei and Jin Dynasties, the world was still eating soup cakes, and now it is the cakes." , in Chinese, means strip-like objects, which is probably the most accurate noodles.
Until the end of the Qing Dynasty, after being impacted by the Western food culture of eating beef and drinking milk, eating beef was carried out openly. was around the end of the 19th century and the beginning of the 20th century, and a bowl of clear soup beef noodles appeared on the streets of Lanzhou.
has been turned on and the beef noodles are immediately released, and the charm is revealed. It has become a popular delicacy passed down from the elite class to the common people in China. is combined with local cooking techniques and eating habits to form a unique food with local characteristics.
Regarding the types of beef noodles, many people simply and roughly divide it into Northwest pie and Sichuan flavor pie. This obviously underestimates the enthusiasm of Chinese people for beef noodles. If you count it casually, there are dozens of them, and the most famous ones will be. Let’s talk about it today...
The status of the originator of Chinese beef noodles, Lanzhou ramen must not be able to escape.
Lanzhou is an important stronghold on the Hexi Corridor of the ancient Silk Road in China. It has a long history of the national foundation for eating beef noodles.
The high-quality wheat flour from the east and the delicious beef from the west give the beef noodles here a unique advantage.
The Qing Dynasty Wang Tan once wrote a poem for Lanzhou ramen: "Lanzhou ramen is successful in the world, and the method of making comes from Huaiqing Prefecture. Soup is like a golden face, and the entrance is like a god." The reason why "the method of making comes from Huaiqing Prefecture" is because in the late Qing Dynasty, Chen Weijing, a scholar from Qinghua Town, Huaiqing Prefecture, Henan Province, invented the method of making beef ramen.
After his apprentice brought it to Lanzhou, he developed it and set the standard for making for Lanzhou Ramen "One clear, two white, three green, four red, and five yellow" (noodle soup should be clear, radish should be white, coriander should be green, peppers should be red, and noodles should be yellow) "".
"The soup mirror is clear, the meat is rotten, and the noodles are fine" .The slender noodles are purely hand-made so-called "three times of water, three times of gray (sweet ash), nine or eighty-one times of kneading"; the beef is cut into grains and cooked soft and crispy; and as the soul beef soup, beef bones should be used to make it cool and delicious.
Although Lanzhou ramen chain stores are already spread all over the motherland, for many Lanzhou people, the bowl of noodles boiled from their hometown is authentic.
Recommended store:
Mogouang beef noodle: No. 46 Mogouang in Xijin East Road
Jinqiang beef noodle: Xigu District Xigu Middle Road 1067
In the hearts of many old Shaanxi people, nothing is more attractive than a bowl of fragrant beef sauce noodles.
Shaanxi is a major Chinese pasta producer, Shaanxi is rich in wheat, the flour is white and vigorous, and the pasta made is even more fragrant, soft and vigorous. With all the steamed buns, noodles, buns, steamed buns, you can get everything out of your way, and a bowl of sauerkra noodles can bring the noodles to the extreme.
sausage noodles tastes dependent on the seasoning of sausage. According to legend, during the Zhou Wenwang period, there was a dragon that harmed the people. After the Qishan , King Wenwang ordered the removal of the dragon, cut the dragon meat into small pieces and give it to the people for consumption. It is the current sauerkra.
is just an authentic sauce noodles. It has been used for thousands of years. Beef sauce noodles are a newcomer who has come from behind.
Qishan Sauce Noodles, noodles are thin and bright, and the soup is boiled in water, and the taste is sour and spicy and fragrant. Beef sauerkraut is fresh and fragrant, oily and rosy, the noodles are flexible, smooth in the mouth, and the lips and teeth are fragrant. hot soup is stewed with beef bones, with a thick layer of oil floating on the noodles, which is rich and mellow.
The way to eat sausage noodles is "only eat noodles, not drink soup, fragrant in one sip". . There is more soup and less noodles, and you can finish it with just one chopstick. The leftover soup needs to be taken back to the kitchen to continue making the original soup. This is called "链哾哾" ritual, which is the derivative form of the "链哾" ritual of the Zhou Dynasty. However, for safety and hygiene, now I go to Xi'an or Qishan to eat beef sauce noodles. This method is not visible.
Recommended store:
Yongming Qishan Noodles: Lianhu District Xishaomen Kaiyuan Mall
Noodle Hall: 1st floor of Ivy Garden in the middle section of Xingqing Road
authentic Sichuan-flavored beef noodle is probably difficult to taste in Chengdu today, but in Neijiang , it still retains the authentic flavor.
Neijiang people's love for beef noodle almost subverts people's stereotypes about "south rice, north side". Beef noodle restaurant with unique characteristics , scattered all over the streets and alleys. If you ask which Neijiang people is delicious, he can tell at least 40 at one time.
painter Zhang Daqian is from Neijiang. He not only loves beef noodles, but also makes authentic Sichuan-style braised beef noodles. After moving to Taiwan, he often serves to entertain guests. now many sayings are that Taiwan beef noodles is inherited from Neijiang.
Fine noodles heavy alkali , The soup is wide, the oil is thick, and the meat is soft and rotten. is the main feature of Neijiang beef noodles . The rolled noodles are added with heavy alkali powder, which is slender and long. Cooked in boiling water, it is smooth and tough.
Oil spicy is the soul of Neijiang beef noodles. The red oil made of dried peppers is fragrant but not spicy. Various spices are added in proportion to make each unique secret recipe.
Fresh beef Cut it into pieces, use old ginger, spices, soy sauce, etc. to make it soft and tasty. Take it off and pour it with beef soup, then sprinkle with coriander and leeks to season. It is oily and smooth, spicy and fragrant, rich and refreshing.
Picture @Neijiang Daqian Community
Some people say that Neijiang beef noodles cannot be sold in Sichuan, which is the same as some people say that after leaving Chongqing, hot pot is not authentic. The soil and nature create a flavor.
Recommended store:
Zhiqiang beef noodle: No. 49, Binheli Community, Xigang Road,
Cai’s beef noodle: No. 129, Daqian Road, Dongxing District,
Famous noodles in Hubei, one is hot dry noodles, and the other is Xiangyang beef noodle.When Mayday came to Xiangyang for a concert, he praised Xiangyang beef noodle "delicious to the sky" , which is not an exaggeration at all.
As a foreigner, he can't say anything, but he can't say that Xiangyang beef noodles are not delicious. The attitude of Xiangyang people eating beef noodles is a major local landscape. Millions of Xiangyang people love the cause of eating beef noodles with their lives. No matter men, women, young and old, when you open your eyes in the morning, you must get a bowl of beef noodle restaurant to "recharge and extend your life".
Authentic Xiangyang beef noodles must be made with alkaline noodles . That's right, it is the alkaline noodles that make hot dry noodles (the special love of Hubei people). It basically has nothing to do with softness and lubrication, but what Xiangyang people love is that bold and toughness.
, one, two, spicy and three fresh. The key to the deliciousness of beef noodles is the soup, , roast beef with more than a dozen spice sauces, and add enough oil and chili. When served in the bowl, it will be a thick layer of oil. It tastes spicy and refreshing.
Picture @Xiangyang Food Record
You can also add more bean sprouts, braised dried seeds, braised eggs, cabbage, coriander, diced radish, and peas to the noodles according to your taste, which is extremely rich.
Recommended store:
Chenjia Beef Noodles: , Fancheng District, 1 Qiaotou Beidong Road,
Dengjia Beef Brisket Noodles Restaurant: No. 1 Qiaobei East Road, Fancheng District
is the beef noodle of the world, , but the name of Tianxia Diyi spicy is the name of , which is Changde Beef Noodles.
The feeling of eating Changde beef noodles should be described in the four words "satisfactory". Thick chili oil is piled up in bowls, and even the minced chili pepper is clearly visible. While eating noodles, you can sweat. After drinking a bowl of noodles, you have to drink at least two bottles of water. However, its deliciousness is still unstoppable.
There is an old saying in Hunan, "In the morning, I will not stand firm." Rice noodles are not eaten into my mouth with chopsticks, but in one breath.
Changde's rice noodles have been famous since ancient times. As early as the Guangxu period of the Qing Dynasty, Changde had a specialty in producing rice noodles. The rice grown by Dongting Lake is crushed, stirred and boiled to make white, crystal clear, soft and quick rice flour.
Fresh and fragrant beef bone soup and delicious beef "cover" , are the soul of Changde beef noodles. smooth rice noodles are blanched in the pot, pour beef soup, and then scoop two spoons of spicy oil. is really a god who can't help but come. Oh yes, you also need to add sour beans and pickled vegetables.
rice noodles wrapped in red oil, dipping sauce, and soup, they are "very" one by one into their stomachs, and then drink all the soup in one sip. This kind of hot and refreshing feeling is worthy of the stomach of Hunan people.
Recommended store:
Tianjin Liu Shizi Noodle Restaurant:
Tianjin Beida San Road
Yang Yongsheng Noodle Restaurant: 1533 Jianshe Road, Wuling District 8
Guizhou Huaxi Beef Noodle , does not have a gorgeous color, but its simple taste satisfies the taste buds of Guizhou people from generation to generation.
Huaxi people are fond of flour as life . There are long queues in front of the famous beef noodle shop from morning to night. Beef noodles can not only be eaten in the morning, but also lunch, dinner, and midnight snacks. You won’t get tired of eating them no matter how you eat them. How delicious is the beef noodles that make the whole of Guizhou crazy about? It is said that just by listening to others' descriptions of the materials and steps, saliva can flow all over the floor.
First, boil the soup, cut the fresh beef into large pieces and put it in the pot; wrap more than a dozen spices such as pepper, cinnamon, grass fruit, and sand kernels in white cloth and put them in the pot. Boil until the beef bones can be broken and the bone marrow is melted into the soup. rice flour is made of refined rice, polished and mixed, and it tastes fragrant, soft, glutinous and non-stick.
Huaxi beef noodles taste sour and umami, because the crispy sauerkraut made with cabbage is added. The naturally fermented kimchi is green in color and has a rich and refreshing taste, which sublimates the temperament of the whole bowl of beef noodles.
powder is cooked, spread the braised beef, beef tendon, beef offal, pour it on hot beef soup, sprinkle some coriander, and a bowl of intoxicating Huaxi beef noodles.
is greedy for you?
Recommended store:
Huaxi Wangji Beef Noodles: Huaxi District
Huaxi Feibow Beef Noodles: No. 272 Changjiang Road, Huaxi District
The only one who can make beef noodles taste cultural and international style is probably Taiwan.
Taiwan’s beef noodle is inherited from the mainland of the motherland. It is called Taipei people’s diet “nostalgia” . On the treasure island of the motherland, beef noodles grow wildly and bloom everywhere, becoming a favorite snack for the Taiwanese people.
Walking on the streets of Taiwan, you can smell the fragrance of beef noodles everywhere. There are more beef noodle shops than convenience stores, and you will definitely find one within 50 meters. braised, spicy, stewed, tomato… There are all kinds of flavors, and the price can range from twenty yuan per bowl to more than one thousand yuan per bowl (First of Beef Noodles).
Taiwanese Spicy and Sour Beef Noodles
In Taiwan, the "International Beef Noodles Festival" is also held every year, vowing to sell Taiwanese beef noodles all over the country and promote it to the world. In fact, Taiwanese people have done it. Few Chinese people have never tasted the taste of Master Kong’s beef noodles. The famous California beef noodles and Canadian Sun Kee beef noodles are also learned from Taiwan. The taste of
Taiwanese beef noodles has a texture that is complete with . It tastes similar to the Sichuan-style red soup sauce roast beef noodles, but it also has the habit of paying attention to beef bone soup in northern beef noodles. Taiwanese people have added large amounts, thick meat, and soft and rotten beef grains to the beef noodles. is served with a bowl of noodles, and you can eat enough beef just.
had the chance to go to Taiwan. In addition to the fresh scenery, the rich and domineering Taiwanese beef noodles must be obtained.
Recommended store:
Yongkang Beef Noodle Restaurant: No. 17, Lane 31, Jinshan South Road
Duan Pure Beef Noodle Restaurant: No. 20 Songshou Road, Xinyi District
Chaozhou Beef Noodle Restaurant is not that spicy, and there is no too much spice seasoning, but the taste is still domineering. This is derived from the absolute confidence of Chaoshan people in the quality of local beef.
Picture @Shunde Food
Chaozhou in ancient times was a "barbaric and smoky land". The literary master Han Yu was "moved left" to this day and was deeply sad and angry. Hakka people who moved here in later generations have an extremely strong attachment to the delicious beef from their hometown in the north. Therefore, although Chaozhou is near the sea, it is popular to eat beef.
In recent years, Chaoshan beef hotpot has been popular all over the country. The decomposition method of eating beef has made many people realize that in China, beef can be eaten so exquisitely and exquisitely. Stephen Chow in the movie "God of Cookery" beef balls playing table tennis, which also allows everyone to see the tenderness and smoothness of beef balls.
Chaozhou people have "Four Deeds" to make beef - authentic meat source, authentic taste, exquisite craftsmanship, and experienced process. The meat method in different parts of is different. In short, as long as it is a variety that can be caught, Chaoshan people will not let it go, including beef noodles.
Chaozhou beef noodle soup tastes very special, has a little sweetness, because the beef soup is filled with local specialty samcha sauce, fish sauce, shrimp paste and fermented black bean sauce. The fishy smell of beef is pressed by white pepper, so it is fresh, salty and sweet.
with a bowl of such beef soup. Even if the noodles are not very powerful, they can basically be ignored. Many times, the noodles are broken and are replaced by the local specialty rice noodles. If you cover with two large pieces of beef with tendons, it will be really beautiful.
Recommended store:
Guantang Beef: No. 182 Taiping Road, Xiangqiao District
Guantang Brothers Beef Shop: Near Ceramics College of Hanshan Normal University
A bowl of beef noodles, hiding the rich flavors of the land of China. Beef soup boiled slowly over low heat will bring the ups and downs of the years to a wonderful flavor.
The flour noodles that are so fresh that the soul leaves the body, and can also be so spicy that it is so heart-wrenching. It tangles and blends into the blood of the locals with the mountains, water and air.
Note: The picture comes from the Internet
The flour noodles that are so fresh that the soul leaves the body, and can also be so spicy that it is so heart-wrenching. It tangles and blends into the blood of the locals with the mountains, water and air.
Note: The picture comes from the Internet
