面条天堂， 30+传奇神碗：菠菜面｜刀削面筋弹｜饸饹面｜羊汤的醇厚，从西北凌晨4点到闽南午夜，满足面食原教旨信徒以及深夜云吸党

面条天堂， 30+传奇神碗：菠菜面｜刀削面筋弹｜饸饹面｜羊汤的醇厚，从西北凌晨4点到闽南午夜，满足面食原教旨信徒以及深夜云吸党

In this episode, I will take you to taste various soup noodles and rice noodle specialties from all over China. In the shop window at the entrance, a chef is demonstrating how to make hand-pulled noodles. To make the noodles chewy and smooth, the dough needs to be repeatedly kneaded and rolled until it reaches the ideal thickness. It is then cut into equal widths and stretched. Wang Zengqi wrote about vinegar-braised noodles in his novels. ” When the vinegar braising sauce is made, the aroma fills half the alley.” This bowl of noodles, with vinegar as its soul and braising sauce as its base, is a perfect example . The aroma was refreshingly sour, hitting my nose directly. It melted in my throat, spreading from the tip of my tongue all the way to the depths of my stomach. That moment of freshness relieved the fatigue of my journey. It was delicious! Before the night market fully opened, I tried their spinach noodles. Other diners ordered pulled noodles. Beef noodles. Do you want chili? No, I want chili . Spinach noodles, please. Here you go, with minced meat sauce . < font color="#ffffff">This is beef! Their spinach noodles are chewy and springy. The fresh flavor of spinach is infused into the noodles, making them incredibly appetizing with their vibrant green color. The toppings are plentiful, the beef chunks are really large, and the portion is generous. The stewed beef is tender and flavorful, and paired with diced potatoes, the texture is superb. Xi’an people have always been particular about noodles. When adding seasonings They also like to add a little extra vinegar to the noodles. So it tastes a bit sour. When the aroma and sourness released by the oil blend with the noodles, it creates a unique flavor. There were two bowls without chili. I gave them to him. I took the money. Or I took three bowls to go. This snack shop still uses an old-fashioned hele noodle press. It’s made fresh on the spot. This is air pressure, right? Yes. It saves effort. Hmm. Hele noodles have become a specialty food in Zhengding County and Wuji County of Shijiazhuang. They are made with chili made from pure mutton fat and fresh , delicious mutton soup . The aroma of buckwheat noodles wafts through the air. The noodles, when slurped up, are chewy yet smooth. They’re firm yet tender, offering a satisfying chew. Their unique flavor is unforgettable. What filling? Beef. One steamer, please . To go? Hmm. One steamer to go. Okay . Twelve . Chili peppers, eggs? Could you add some chili peppers ? Do you have bean curd sheets? Yes. Add another bean curd sheet. Add an egg. Egg and bean curd sheets ? Liangpi is a food made from flour It’s different from liangpi Linxia’s liangpi has a crystal-clear, bright yellow color It’s translucent like jade Liangpi is cut into long strips and topped with a sauce made of fragrant vinegar, garlic juice, chili oil, etc. It’s sour, spicy, and refreshing It’s chewy and delicious Suitable for all seasons It can be found everywhere in the streets and alleys It’s very popular Beef noodles with old-fashioned broth In this bustling market > A bowl of noodles can be a comforting haven. Old-style ramen, a fusion of various culinary styles, has been passed down through generations and is loved by countless people. How many bowls of noodles do you want? I’ll make them fresh for you. The rich broth , piping hot noodles , and steaming hot noodles bring that initial warmth to your taste buds. With braised eggs, sausages, and bean products, the options are flexible . Garnished with green scallions and cilantro, it’s a feast for the eyes, nose, and palate . Come on, sweep the money over here. Give it to their table. One by one, sweep this way. Whose noodles are these? Whose noodles do we still owe? Forty-eight, sweep this. Where are my noodles? Don’t worry, don’t worry, they’re not cooked yet. I’ll add more cilantro . I know, don’t worry. Am I short a bowl? Yes, there’s a young man with a bowl. The young man who added a bean curd sheet. How much is a bowl of ramen, boss? Eleven yuan Two servings for twenty-four plus a water, right? Twenty-eight Twenty-eight The whole family came out today Hmm, busy today Hmm, more people today because of the holiday Slow down Even at a large market with a wide variety of food to choose from Knife-cut noodles still hold an important place in the food scene Thick in the middle and thin at the edges Distinct edges Shaped like willow leaves < font color="#ffffff"> Topped with various special sauces, you can also add dried tofu, braised eggs, etc. Drizzled with Shanxi aged vinegar, it’s smooth on the outside and chewy on the inside, soft but not sticky. How can you say you’ve been to Xiamen if you haven’t tried satay noodles? The broth of Yousheng satay noodles is incredibly rich! The soup looks incredibly appealing with its bright red color . You can choose your own toppings: seafood, fish balls, pork offal… add whatever you like! Pork liver, oysters, meatballs , 30 (currency unspecified) Pork liver , oysters, meatballs … Satay? Yes, I want satay. Here, this is yours. Two bowls of satay. Two bowls of satay noodles, what else? Meatballs, and … Meatballs? Do you have any more? Do you have squid? Yes, we have squid. Sausage, oysters , large intestine . Do you want rice noodles or regular noodles ? Then you want large intestine, duck blood, meatballs, anything else? Your 32 , 32 , pork liver, large intestine, duck blood, meatballs, 32 alkaline noodles coated in thick satay soup, slurp up the aroma of peanut sauce, the sweetness of seafood, and a hint of spiciness—it’s so delicious you can’t stop eating! Fresh seafood is a specialty seafood snack that blends the abundant local seafood resources with traditional cooking methods. This small shop is always packed during mealtimes. In this bowl of fresh seafood , I understand the deep bond between the people of Fuzhou and the sea. From wriggling octopus and lively shrimp to various kinds of meat and seafood, it’s rich and fresh. Each type of seafood is blanched in boiling broth. The broth, simmered for a long time, is clear yet rich in flavor—the soul of fresh seafood. I ‘d like another serving ! How many do you want first? One more? Two servings of tofu, please . Anything else ? Okay, that’s it. What’s next? Razor clams, beef, bone marrow. Squid and octopus, please. A whole octopus? Squid? Squid and octopus , oh yes, this one. One octopus , 30, is that acceptable? Uh, okay. Then, is it fish noodles or fish rice noodles? Fish noodles are good. 6 yuan. The prices are all on the list. These two are yours, aren’t they? Yes, yes, yes. Sister, what do you want to add? Whose is this ? Mine, I don’t know. You add it , I didn’t add anything. I don’t have seaweed. I have seaweed. That’s mine. It ‘s mine. It ‘s mine . There’s seaweed here too! There’s another bowl! The one without seaweed is mine! That’s right, that’s right! This is mine! There’s another bowl for you! The one without seaweed! I ordered a mixed seafood salad. The octopus is springy and chewy, the razor clams are plump and delicious. Every type of seafood retains its original elasticity and sweetness. The unique texture and flavor bloom like fireworks. The rich layers of flavor leave a lingering fragrance on the lips and teeth . The peanuts are plump and stewed until very soft. The broth is rich and mellow, sweet but not cloying. It’s almost melt-in-your-mouth. The smooth taro paste is topped with a touch of lard. Every bite is soft, smooth, and irresistible. This 30-year-old stew shop is renowned for its authentic Fuzhou flavor. We ordered the classic cuttlefish and pork bone soup . A bowl of rich, fragrant sauce wafts up. The fresh, oceanic flavor of squid intertwines with the savory aroma of pork bones. Free of any oil or impurities, the pork bones are meaty and tender, stewed to perfection. Paired with special peanut sauce noodles, it’s incredibly appetizing and leaves a lingering aftertaste. You order first. I want pork liver. Then, shrimp . Almost done? Grab a fish ball; this is a large bowl. Want to experience the daily life of a local in Xiamen? Then you absolutely must get a set of Jukou mixed noodles + raw broth! Mixed noodles are the soul of the dish. The noodles are cooked just right. Take them out and mix them with a rich peanut sauce and sweet chili sauce. There’s so much sauce that it coats every single noodle. It smells absolutely amazing! Blanching is the perfect match! It’s just a bowl of freshly cooked soup. You can choose your own ingredients: pork liver, pork kidney, squid, lean meat, clams… Choose whatever you want! Right in front of you! Just a few seconds in the boiling broth to cook the fresh ingredients perfectly. Tender and crisp, it’s absolutely perfect with noodles! “Hezhi” is the gentlest name Dunhuang people use for “mixed stew”. This soup has a particularly layered flavor. It contains sliced ​​mutton, beef balls, and the soul of the dish , “jia sha”. This sandwich is made with eggs and flour. After being fried, it’s soaked in soup , absorbing all the broth. The texture is incredibly unique. The local thick rice noodles are perfect for holding the broth. The soup has a strong peppery flavor; after finishing a bowl, you ‘ll immediately break out in a sweat. The aroma of wheat and meat dances in your mouth. The feeling is like rolling down the Singing Sand Dunes – exhausted yet completely refreshed – it’s indescribably wonderful! The mornings in Zhangye are awakened by the aroma of beef bone soup. The unique “small meal” here isn’t rice; it’s noodles cut into small cubes the size of rice grains. Here’s a 32-yuan bowl of congee . This is a student’s bowl. The essence of this dish lies in a pot of rich broth . The noodles are chewy, the rice noodles are smooth, and the beef is tender, all enveloped in a bowl of delicious broth. A touch of chili oil adds a fiery kick. One bite and you’ll break out in a light sweat . A feeling of pure, refreshing comfort permeated my entire being. What’s the secret to this? The broth is made with beef. And everything inside—the gluten, fried dough twists, rice noodles, beef, and cabbage—is entirely handmade. Only available in Zhangye? A breakfast only available in Zhangye Nothing too high-tech or grueling Gluten, bland on its own Soak pieces of twisted dough sticks in it before eating Infused with an oily aroma Soft on the outside, crisp on the inside The rice noodle sheets are smooth, and the gluten soaks up the rich broth Every bite bursts with juice Then comes the bouncy yet chewy texture of the gluten itself Like an old man telling old stories A simple, comforting solace This is one of the oldest state-owned restaurants in Zhangye. Most of the customers here are elderly. They’re not just eating for the taste, but also for a sense of nostalgia. The steamed buns are served on the side. The signature dish is the “Goubuli” steamed buns and the perfect combination of minced pork and minced meat noodles. The buns have soft, white skins, and the pork filling is perfectly infused with the aroma of scallions and ginger. The minced meat noodles are made using traditional methods, and the noodles are a vibrant green and inviting . Every bite is a familiar, old-fashioned taste. Sun Ji Fried Rice Cake is a local favorite. It’s a synonym for “chewy and flavorful”. It’s always packed during mealtimes. ” Sit wherever you like, it’ll be served to you when it’s ready.” ” Stir-fried noodles” doesn’t mean stir-fried firecrackers. It means noodles cut into short, firecracker-like pieces. What number are you? 78 Side Dishes This is “stir-fried pork,” and this is braised pork. The stir-fried pork, fresh from the wok, is glistening and tempting. Coated in a rich sauce , it’s chewy and springy to the bite. The vegetables are tender and delicious, and the braised pork is fatty but not greasy. Add to that the fragrant braising broth, and it’s irresistible to want to devour it. I ordered a set meal and a ginger beer. It’s a non-alcoholic drink, on the sweeter side, with a mild ginger flavor. Would you like some side dishes? Order a side dish. Among the noodle recipes in Zhangye, “Fish-shaped Noodles” are undoubtedly the most aesthetically pleasing. In the skillful hands of the chefs, the kneaded noodles are quickly and evenly shaped into small fish with pointed ends and a round middle. There are three ways to eat it: dry-mixed, stewed, and stir-fried. I ordered the stir-fried one. The “fish” noodles are smooth yet chewy. A subtle wheat aroma is released upon tasting. The savory sauce of the meat sauce coats the noodles. The rich flavor of the beef and the sweetness of the vegetables complement each other perfectly. Beef noodles are a staple breakfast in Lanzhou. Taking advantage of the early morning crowds , I first tried a particularly famous old-established beef noodle restaurant. Deyuan Pure Broth Beef Noodle Restaurant, located on the street of Wuyi Night Market, has been open for many years . The restaurant is frequented by regulars or those who come specifically for its reputation. It’s said that every beef noodle shop in Lanzhou has its own unique characteristics— some have great noodles, some have great broth. However, connoisseurs all say that the soul of beef noodles is the beef broth. This shop specializes in beef broth; the soup base is rich and flavorful. Just inside the entrance, the counter is filled with various refreshing side dishes to cleanse the palate. The extra beef balls are also available here. The beef noodles arrive with an irresistible aroma, making your mouth water. The noodles are soaked in the delicious beef broth , chewy and springy, with tender beef . Every bite is bursting with rich meaty flavor and a delicate texture, as if telling you, this is the taste of happiness. Although the chili peppers look very red, their flavor is surprisingly fragrant rather than overly spicy. It’s said that their braised cold noodles and fried noodles are also very delicious. The fried noodles have a chewy texture, perfect for those who like firmer noodles. Braised cold noodles are a great summer companion . The broth contains carrots, fried tofu, pumpkin, and greens. Pour it over cold noodles for a refreshing and cooling effect. Oat noodles are a side dish. Is the pork with chili peppers? No chili peppers . Is the chili pepper spicy? Not spicy. Then give me a little less. Oat noodles have a unique flavor. They are an important part of Shanxi’s noodle dishes. Locals have created many variations of oat noodles . Oat noodle preparation is flexible and varied. They can be kneaded, pushed, rolled, and folded in many ways. There are also dozens of processing methods, such as steaming, frying, poaching, baking, and stir-frying. Common varieties include “wowo” (a type of steamed bun), “yuyu” (a type of fried dough), and “bo mian” (a type of hand-pulled noodle). Each has its own unique flavor. Oat noodles are made by scalding oat flour with hot water. Knead the dough, then roll it out into a large sheet. Cut it into strips and serve cold. Take a bite of oat noodles, dip it in the prepared broth. Similar to eating rice noodles , but chewier . It’s very smooth and has a unique aroma that leaves a lasting impression . After the noodles are cooked, top them with a slice of large meat and two meatballs. The soul of the dish is the well-prepared broth. The large meat slice is of excellent quality ; one bite fills the mouth with meaty flavor, rich but not greasy . The meatballs are delicious, just like home cooking. Some people come to order noodles. This soup is made from slices of meat, not noodles. We’re open during the Spring Festival. Are you open on New Year’s Eve and New Year’s Day? We’re open every day of the year, 365 days a year. We don’t take holidays. We get so many people on New Year’s Day, there’s always a queue. People come even on New Year’s Day. Do they want cilantro? Oh , it’s this meat broth. Yes, use this meat broth. Add a little aged vinegar when eating; the broth is fresh, the meat is fragrant, and the noodles are chewy and satisfying—truly delicious. Knife-cut noodles are known as one of the four major noodle dishes of Shanxi. They are made with a special knife. The knife has handles at both ends, making it easy to hold with both hands, hence the name “double-handled knife.” The chef cuts the noodles extremely quickly, described as “like a stampede of ten thousand horses ,” creating a magnificent and dazzling spectacle . The restaurant owner said the braised pork was made with pork selected according to traditional methods. Braised pork is a specialty of Shanxi. Just like Guo Bao Rou (sweet and sour pork) is to Northeast China , and Xiao Chao Rou (stir-fried pork) is to Hunan cuisine, the noodles in this dish are square-shaped, making them more chewy. The noodles are stir-fried until each strand is separated and fully flavorful , neither dry nor greasy. One bite, and it’s gone in two or three minutes. Just thinking about it makes my mouth water. Can you make three bowls of noodles from this pot? How many? Three bowls of noodles. What’s the specialty of this dish? In Baode County, Tianguan County, and Hequ County of Xinzhou, Shanxi Province, handmade pea noodles are made from pea flour. The noodles contain pea seeds, also known as mugwort seeds, which are the fruit of a wild plant. These seeds have a unique aroma and become sticky when wet, making the noodles smoother and more chewy. The rolled-out noodles are thin and long, hence the name “long pea noodles.” The prepared broth is then topped with meat sauce. Upon tasting, the unique pea aroma spreads in the mouth, rich and mellow. The noodles are smooth and have a delicious flavor. They have a strong lingering quality, a unique experience unlike any other noodle dish! What kind of noodles are these? It ‘s made by grinding peas into flour, then adding a type of wormwood seed ( called mugwort seed, which we call “miandan”). This flour is low in sugar , so it’s suitable for people with high cholesterol and high blood sugar. It’s also easily digestible. Pregnant women and postpartum women in my hometown eat this for a month during their postpartum period. This is a typical example of mixed grain noodles from Xinzhou. Pea noodles, buckwheat noodles, sorghum noodles, corn noodles, oat noodles—these are all coarse grains. Shanxi has a lot of coarse grains, right? Yes! It’s a land of coarse grains, especially Xinzhou, which is known as the land of coarse grains. This type of noodle is rarely found in Shanxi anymore. Rarely found in Shanxi? Yes, it’s quite complicated to make. There are too many steps, so it’s only a specialty in the ancient city. So, you can’t find it in other parts of Xinzhou now? You’ll hardly find it, it’s almost impossible to find. If you do, it’s mixed with other flours, a blend of bean noodles, not this pure bean noodle. Top it with our soul-stirring old-fashioned black sauce, wild scallion flowers, and cilantro. This is stir-fried scallions in oil . This is a bowl of authentic, hand-pulled bean noodles from the common people. The way we eat it back home: You have to roll out both pieces of dough. Knead it until smooth? The most charming local delicacy in Xinzhou is undoubtedly the popular “Baopi Mian” (包皮面), also known as “Jiaxin Mian” (夹心面). It consists of two layers of white flour with a layer of mixed grain flour in between, and is also called “Jin Guo Yin” (金裹银). Is sorghum flour not sticky? It also contains elm bark flour . Just add elm bark flour. The flour used to make the stuffed noodles includes red sorghum flour, buckwheat flour, and corn flour. Also called red bread dough, buckwheat bread dough, or corn bread dough It is a type of noodle with strong elasticity The two types of dough are kneaded together, gently flattened, and then rolled out into a thin sheet with a rolling pin. Cut into noodles and cook. The cooked stuffed noodles have both the delicacy of wheat and the chewiness of mixed grains. < font color="#ffffff">The sauce is made from pre-cooked minced meat and tomato and egg sauce. The freshly cooked noodles were steaming hot, a beautiful contrast of red and white. Smooth and chewy , they tasted absolutely delicious with aged vinegar. A big bowl was slurped down in no time. Would you like some cilantro? Knife-cut noodles can be said to embody the “soul” of Shanxi people. The noodles are entirely made by knife cutting, resulting in noodles shaped like willow leaves, thicker in the middle and thinner at the edges, with distinct edges. The chef uses a special knife to cut the noodles into boiling water . After cooking, a rich and fragrant topping is poured on top. There are toppings like fried sauce and tomato and egg, and you can also add braised tofu, meatballs, etc. A large bowl like this costs 10 yuan. The noodles have a smooth exterior and a chewy interior, soft but not sticky . The more you eat, the more fragrant it becomes, wrapped in minced meat sauce. The flavor is savory and fresh, with a lingering aftertaste, making it a favorite for many. Add an egg to the first two bowls of this meat. The noodles are ready. Okay, I’ll bring them to you. Tijian noodles, knife-cut noodles, and hand-pulled noodles are known as the four major noodle dishes of Shanxi. Both tijian noodles and knife-cut noodles use the “pulling” technique, but the tools differ. Knife-pulled noodles are cut and pulled with a special knife. Tijian noodles are squeezed and pulled with chopsticks . In addition, different dough-making techniques result in vastly different final product textures. The biggest characteristic of Shanxi noodles is their emphasis on technique. Therefore, the same toppings can be used for different types of noodles. Tomato sauce and minced meat sauce are universal toppings for various Shanxi noodle dishes. Do you want chili for this bowl of vegetarian noodles? Yes. Do you want both? No cilantro. More chili, please. What is that powdered seasoning? That’s sesame . Do you want all the ingredients? Do you want chili? A large bowl of “tijian” noodles was served in a short while. The noodles were thin at both ends and thick in the middle, soft yet chewy, and delicious. A bowl of “youmian heluo” noodles . Would you like the noodles a little softer? Yes. A bowl of “heluo” noodles was formerly known as “helou” or “helao”. Since ancient times , this noodle shop has attracted customers from near and far, who would “dismount upon smelling its aroma ” and “stop their carriages upon tasting its flavor.” Upon entering, one is immediately drawn to the enormous buckwheat pressing bed, where buckwheat noodles are forcefully pressed into the grooves. After cooking, scoop the noodles into a specially prepared vinegar broth. Top with minced meat sauce. The sour broth is made by simmering scallions, ginger, Shanxi vinegar, and spices, releasing an irresistible sour aroma. Wrapped in thin buckwheat noodles, the noodles have a chewy and smooth texture. The delicate fragrance, sour aroma, and savory flavor of the minced meat sauce create an unforgettable taste. Absolutely delicious! You can’t stop eating it! Minced meat sauce or no? Because sorghum flour is reddish, people in Xinzhou call it “red flour.” To increase the elasticity of the dough, elm bark flour is added. The kneaded dough is then extruded through small holes using a grater to form thin sheets, creating unique “tadpole-shaped” noodles, also known as “red flour grated tadpoles.” What kind of noodles are these? Sorghum flour . Pure sorghum flour mixed with a little elm bark flour . We also need to grate carrots. Grinding carrots will push the noodles down. Wait a minute, we need to add the meat sauce. Wait a moment. The person who wants six bowls, don’t rush to take them, there are six bowls in total. One. Two. Three. Four. Five. This way of eating is already described in the Song Dynasty books *Sui Shi Guang Ji* and *Dongjing Meng Hua Lu*. It is one of Shanxi’s famous traditional noodle dishes. Scoop a spoonful of grated carrots, looking at the short noodles … It’s smooth yet chewy when you put it in your mouth. After a little chewing, it’s like a tadpole swimming into your stomach. The entire broth in the bowl has a vinegary taste. Salty, fragrant, and sour, it’s especially appetizing . Which one do you want? Which one do you want? Black and white How many bowls do you want? One ​​bowl A little bit of white and a little bit of black, right? One ​​bowl, right? Yes , take more of the black ones. Compared to pea jelly, broad bean jelly has a softer, smoother texture. It has a delicate texture with a subtle bean aroma. The essence of broad bean jelly lies in its rich seasonings , which enhance the layers of flavor. Add some Sichuan peppercorn oil. Yes , I’ve added Sichuan peppercorn oil. Order another two ounces. Longjie’s mutton rice noodles are a living fossil of the caravan culture. Mutton bones are simmered with cardamom and amomum for six hours . The broth is milky white, like the moonlight over Erhai Lake. The rice noodles slide down your throat like silk. The lamb is tender and chewy with a gelatinous texture that sticks to your lips. The umami flavor, wrapped in the coolness of mint, is like a sudden mountain breeze. The charm of the dry noodles lies in their “chewiness,” a slight resilience. All the ingredients are thoroughly mixed with the noodles. The savory and spicy flavors blend perfectly. Every noodle is evenly coated with the sauce. The multi-layered flavors burst in your mouth. The aroma is irresistible. This is braised beef. This is for dried beef, and that’s for hot pot. Every morning, there are always many customers buying fresh beef at the door. The beef processing and cooking are unique. It has a great texture and is very flavorful. The saltiness is just right . The broth has a fragrant aroma. It’s a very clean and direct freshness. Are you eating here? Eat here. I want wide noodles or thin noodles. Thin noodles. Give me extra! The essence of the beef bones is completely infused into the broth. The flavor is light yet layered. The rice noodles are slippery and easy to swallow. The rich broth immediately spreads in my mouth, warming me from the tip of my tongue to my heart—it’s so comforting! What kind of chili is this? It’s quite spicy. This is a small red chili. Small red chili, oh! It’s very spicy, isn’t it? Hmm . But it smells good, doesn’t it? Yes, it smells very good. I remember it was 3.2 yuan, I remember I took it. Hello, can I add noodles? Okay Could you add some noodles for me? The most touching flavors often come from those seemingly ordinary bowls that embody the passage of time The uniqueness of yellow broth ramen lies in its rich broth, full of curry aroma A few thin, firm slices of beef, garnished with cilantro perfectly complement the chewy texture of the noodles The whole bowl of ramen is simple yet sophisticated Every bite is magical Do you want it thick or thin? The thicker one, I guess. The thicker one is this one. Good stuff, purely handmade. This one… Are you selling it for 12 when it’s 13? How much is it ? That one’s 8 yuan. Is it easy to cook? Easy to cook, easy to cook. Give me a handful ! Absolutely easy to cook ! Good stuff, cheap and homemade! Really good stuff! Gongmian, also called lotus root noodles, is famous for its thin, hollow strands. During the Qing Dynasty, local officials regularly presented lotus root noodles as tribute to the imperial palace, hence the name “Palace Noodles.” What’s the difference? This is authentic handmade dried noodles. Handmade, yes , hollow, a specialty of Gaocheng. The craft of making Palace Noodles originated in the Sui and Tang Dynasties and flourished in the Ming and Qing Dynasties, boasting a history of over a thousand years. After cooking, Palace Noodles are chewy and refreshing, with a clear broth. They can be eaten as a staple food or as noodle soup. Especially suitable for patients, postpartum women, the elderly, and children. This is good stuff, authentic. Ten times the price back if fake. There are no fake dried noodles, right? Handmade. Mangshi Guofen is rice flour steamed into thin pancakes. Flattened and coated with a filling mixed with chili oil. Sour, spicy, fresh, and fragrant. Biting through the smooth and chewy outer layer reveals a crisp, sour, spicy, and fragrant flavor. Vermicelli, shredded carrots, stir-fried chives, mung bean sprouts, and various textures of crushed peanuts battle in your mouth . It feels like you’ve captured the entire Water Splashing Festival’s excitement in your mouth. Rich as a tropical rainforest, vibrant and stimulating. How many are mildly spicy? A little salty? Can I eat Sichuan peppercorn oil? Coming right away. You want three ounces of meat? Three ounces plus some of that. Add some lamb offal . How much is that? It’s definitely three ounces. Is that enough? How many of you are with you? There are ten people. Not enough, not enough. Give me half a jin (250g). How much are two bowls of rice noodles? Twenty-two. Okay. Okay, that ‘s enough . How many of you are there? We are five . Five people will order one jin. They ‘re all the same. Yes. Thick? Or do you want it thicker? What? ” Lean meat is so delicious!” “Oh, I eat here all the time, didn’t you know?” “Give me some offal!” “I’m not picky, just thick, fatty pieces.” ” I’ll cut some for you in a bit.” ” Is that enough?” ” Give me some more lamb offal, okay?” Okay. Don’t make too much, less. Alright. That ‘s enough. Okay, let me weigh it. Eleven ounces, a little over a pound . Huh? Do you want sheep brains? How much is this? Brains are 20 yuan a bowl Stir-fried for me, thank you Songming mutton soup hot pot is a standard meal for market gatherings Cooked mutton is sold by weight The owner adds baby bok choy and potatoes and cooks it until it turns milky white When it’s served, the rich aroma hits your nose Sitting around the soup pot The mutton you pick up trembles, glistening with juice Instantly, the fatigue of the market is eliminated There’s also a bowl of mutton offal I ordered a 20 yuan bowl of mutton rice noodles The soup is rich and the meat is tender The mint leaves in the bowl add a touch of herbal freshness to the mutton soup. So fresh it makes you want to bow to the sky That’s enough Don’t add any more, that’s enough That’s enough Who wants thin noodles? Chicken soup rice noodles are the soul of Longtou Street’s snacks. The shop also offers chicken soup wontons. The broth is the essence, made with free-range chicken. Slow-cooked over low heat, the meat is tender and the broth is flavorful , the steam rising from it feels like being wrapped in the warm spring sun. Warm and comforting, it’s a reassuring treat for those heading to the market early in the morning. What would you like to eat hot? Rice noodles. Thick ones? Purple rice noodles. There aren’t enough rice noodles. We can add more if needed. Would you like some? Add a little something extra. Simmer the yellow beef over low heat for a sufficient time. The meat will be tender but not fall apart. The broth will be clear yet rich in flavor. The sour rice noodles will be cooked until soft in the beef bone broth and then removed from the heat. They will absorb the broth but not become mushy . The beef fibers will gently dissolve on the tongue. Take a bite with your chopsticks. The aroma of the seasonings and the meat will linger in your throat. The broth will be so delicious you’ll want to drink it all. After finishing a bowl, you’ll feel more refreshed than after a sauna. ( No. 270) This is number 270. Is it a family photo? Yes, a family photo. Number 280. Number 280 is ready. Family photo of number 280.

从兰州凌晨四点的第一锅牛肉汤，到闽南深夜仍翻滚的沙茶卤；从山西师傅飞刀下的柳叶削面，到张掖街头酸辣透亮的臊子勾魂。请跟随我的镜头，用 70 分钟串起 30 多碗“国民面条”：醋卤的酸爽、biángbiáng的筋弹、羊汤的醇厚、酿皮的滑韧……本片为您记录了汤锅与烟火、手艺，也记录乡愁。无论你是面食原教旨信徒，还是云吸美食的深夜党，点开即可收获“舌尖上的 GPS”，下一顿不必再问“吃什么”。跟着时间戳，一键直达你的梦中情面！

00:00 概览
01:15 醋卤面
02:59 三合一菠菜面
05:13 biangbiang面
06:46 老式饸饹面
07:11 饸饹面
08:44 酿皮
09:29 老汤牛肉拉面
12:59 刀削面
13:46 友生沙茶面
15:48 捞化
17:41 花生汤
18:24 炖罐
18:46 生烫拌面
20:21 夏家合汁
21:56 牛肉小饭
23:25 流泉面筋
24:22 张掖臊子面
25:55 炒炮
27:43 搓鱼面
29:47 兰州牛肉面
31:42 莜面条条
33:43 大肉面片
35:41 刀拨面
38:14 长豆面
42:23 包皮面
46:45 刀削面
48:53 剃尖
50:28 荞面河捞
52:03 红面擦尖
55:08 蚕豆凉粉
56:47 羊肉粉
57:40 干鸡面
58:24 清真牛肉粉
01:02:25 黄汤拉面
01:03:16 藁城宫面
01:04:26 芒市裹粉
01:06:19 羊汤锅
01:09:58 鸡汤米线
01:11:16 牛肉粉