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Noodle, an essential staple in Chinese cuisine




Chinese noodles are generally made from wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed in northern China and rice noodles being more typical of southern China. Egg, lye, and cereal may also be added to noodles made from wheat flour in order to give the noodles a different color or flavor.


Noodles may be cooked from either their fresh or dry forms. They are generally boiled, although they may also be deep-fried in oil. Boiled noodles may then be stir fried, served with sauce or other accompaniments, or served in soup, often with meat and other ingredients. Certain rice-noodles are made directly from steaming the raw rice slurry and are only consumed fresh.


Here are three kinds of Chinese noodle you can’t miss in your China trip.


Beijing: Noodle with Soybean Paste


Noodle with Soybean Paste (called Zhajiangmian in Chinese) is a traditional Beijing cuisine with quite a long history. To cook Zhajiangmian, Beijinger uses hand-made and hand-pulled noodles mixed with fried soybean paste and some cucumber slices, summer radish slices and soybean sprouts. Two pieces of garlic added can make the noodles savory. Noodles with sesame sauce have a distinctive flavor, and definitely you could have a bowl of Zhajiangmian without giving a second thought.




Xi’an: Biangbiang noodles




Chengdu: Dandan noodles


Dandan noodles or Dandanmian is one of those quintessential Sichuan dishes that you must try at least once if you're a fan of anything spicy. The name refers to a type of carrying pole (dan dan) that was used by walking street vendors who sold the dish to passers-by. It consists of a spicy sauce containing preserved vegetables, chili oil, Sichuan pepper, minced pork, and scallions served over noodles. You can find Dandan Noodles at almost all Sichuan restaurants. Some people have it as an appetizer; others have it during the meal instead of rice.

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