The culture of Sliced noodles



Sliced Noodles is the most popular noodles in China since several years ago. Because of this uniqueness, it becomes famous all over the world. In China, within the culture of noodles, sliced noodles is the most famous, and therefore, people have called the sliced noodle, the king of noodles? Since noodles is soft and smoot, easy to digest and so on. It is prides with one of China famous noodles as well as Beijing Dalu noodles, Shandong yifu noodles, Henan yupei noodles, and Sichuan Dandan noodles.

The name sliced noodle came from the method of making the noodle itself. Because the noodle was made using a knife to cut the noodle into slices thus, it was named sliced noodles. The shape of the noodle is like a leave, thick in the middle and slender on the sides. Also, it is similar with leaf. The noodles are smooth on the outside and chewy on the inside. Sliced soft in hard and soft in there tough, pouring halogen, or fried or cold, have a unique flavor, such as the Shanxi Vinegar slightly eaten Youmiao.

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Ramen is a staple in China, one of China’s four noodle. Ramen should eatted with halogen and different kinds of soup. Making ramen is not an easy thing. Correct method is important when making the ramen.

There are several styles of twisting the dough but they all employ the same concept: a piece of dough is repeatedly stretched and folded onto itself in order to align the glutens and warm up the dough for stretching. This dough is then pulled to about an arm span's length. The puller then makes a loop with the dough, joining the two ends into one clump of dough, and inserts his fingers into the loop to keep the strand from sticking to itself. Doing this, the pull has doubled the length of the dough while fractioning its thickness. This process is repeated several times until the desired thickness and quantity is achieved.

