Thousands of Chinese noodles | Easy Halal Recipes

As the promotion ambassador of Chinese food culture in the Seattle branch of North America, I want to come to Xuewei to sort out the types of our noodles in order to face all kinds of sudden problems from foreign friends. After all, noodles originated in the Eastern Han Dynasty in China.

🍜 Rice noodle (Yunnan rice noodle)

Ingredients: Freshly made from a mixture of non-glutinous rice and water

Shape: various

Cuisine: Famous for Guoqiao Rice Noodles

🍜 Rice Vermicelli

Raw material: rice

Region: Southern China, Southeast Asian countries

Cuisine: soup powder, fried rice noodles, fish ball and beef ball powder, commonly used as pancit bihon in the Philippines

🍜 Pho (flat rice noodles)

Ingredients: Noodles made from rice flour and water

Place of Origin: Originated in Shahe, Guangzhou

Materials: usually dry-fried with meat and vegetables, or soup powder

🍜 Silver Needle Noodles

Ingredients: cooked rice, water, wheat starch

Shape: White, translucent, very short in length, about 5 cm long, with a pointed end

Cuisine: Cooking, soup, and sauce are often used in Guangdong

🍜 Ramen (Hand-Pulled Noodles)

Ingredients: Made from wheat flour, salt, and water, sometimes with an alkaline substance added to make the noodles more springy

Features: Formed by stretching the dough by hand into long, elastic strips

Cuisine: A variety of handmade noodles in the Northwest, such as Lanzhou noodles

🍜 Fen Si (Glass Noodles)

Ingredients: mung beans, potatoes, sweet potatoes or cassava

Features: Snow white, light gray or brown transparent fine powder

Cuisine: Soaked in water and softened, suitable for all kinds of dishes all year round

🍜 Wheat Vermicelli

Raw material: wheat

Features: Made by stretching the dough to more than 30 meters

Cuisine: All kinds of noodle soups are common in Fujian, often used on birthdays

🍜 Wonton Noodles

Ingredients: Eggs, water and alkaline water

Features: Noodles are blanched for 10 seconds and then rinsed in cold water

Cuisine: Commonly used for soup in Guangdong area, often eaten dry with barbecue and broth in Southeast Asian countries

🍜 Knife-Cut Noodles

Ingredients: Wheat Flour, Water and Oil

Features: Use a special knife to cut down into strips at a 30-degree angle and put them directly into boiling water

Cuisine: Shanxi specialty

🍜 Chow Mein

Ingredients: Made from wheat flour, eggs and water

Features: boiled in boiling water, drained and then fried

Cuisine: It can only be said that fried noodles are different across the country. Currently, there are more Cantonese-style fried noodles in the United States.

🍜 Lo Mein

Raw material: egg noodles

Features: very soft, smooth and thick, it is also boiled first and then fried or mixed

🍜 Oil Noodles

Ingredients: A mixture of water, wheat flour and salt

Characteristics: Tubular yellow noodles offered by street vendors in Hong Kong, China, relatively thick and springy, good with dry sauce