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The The Chinese still honor the customs of the past, which associate noodles with “human nature” and “worldly common sense.” They eat noodles on their Birthday (chángshòumiàn , Luntaitou * (Longxi tanghin , weddings and moving to a new home.

* The Luntaitou Festival (龙 抬头) is the final holiday in the New Year cycle in China, falling on the 2nd day of the 2nd lunar month, marking the beginning of the spring rainy season.

In China itself, it is generally accepted that while in the south they prefer to eat rice, in the north it is the noodles that cause great delight. First of all, this is due to the fact that noodles in the PRC are often served in the form of a soup, and due to the climatic conditions of the north, a hot plate becomes the best way to keep warm in winter. Along with the general division into north and south, there is also a regional one – today many provinces, cities, restaurants and even street stalls have their own original recipe.

Noodles can be thin or thick, long and sliced, unleavened, spicy and sweet and sour, fried, boiled, stewed and in soup, hot and cold. Typically, all Chinese noodle dishes are inexpensive and highly nutritious.

Today, all over China, you can count thousands of different ways of preparing noodle dishes, and the debate about which is the most delicious does not end to this day. Today we will tell you about the most popular, which are generally recognized as included in the list of TOP10 best noodle dishes.


The business card of Wuhan, which is also very popular in the entire Hubei province. Together with “Henan Hue Main”  、 “Dao Xiao Main”  、 “Dundun main”  it ranks among the top 4 noodle dishes in all of China. The noodles themselves are thin and strong, yellow or oily in color with a delicious sesame flavor. Served without broth. The spice is added depending on preference. It is considered a traditional breakfast dish, although it can also be easily snapped up throughout the day at the many street stalls (and it may taste just as good as the best restaurants).


This noodle dish is similar to a soup with meat and vegetables, herbs and traditional spices (and also quail eggs in selected establishments). Boil lamb with herbs for 5 hours to obtain a rich golden broth. The Henan Hue Main recipe dates back to the Tang Dynasty, when it became the emperor’s favorite dish. Some ingredients may vary in different cities and restaurants.


The famous noodles served in broth in the form of cut wide strips of dough. They say that only the best chefs after years of practice know how to thinly and quickly cut the noodles and send them directly into boiling water. Various ingredients and seasonings are added to the dish, such as tomato sauce, toasted pieces of meat, lamb broth, mores (wood mushrooms), quail eggs, etc. It can also be served fried.


A true classic of Chinese cuisine. The original dish is served without soup in a small bowl, thin noodles topped with meat sauce and pickled vegetables, peanuts and green onions. The highlight of the dish is a hot sauce made with chili oil, Sichuan pepper, sometimes with the addition of sesame or peanut butter.


A view of fried noodles in a thick sauce made from a mix of tiánmiànjiàng (sweet bean) and gànhuángjiàng 干 黄 (salty yellow bean) sauces with slices of pork, garnished with vegetables (grated cucumber, radish, green fresh soybeans, seafood, celery) .) and other seasonings. The origin of this type of noodles is due to the Shandong province, today it is considered one of the most popular in northern China.


Traditional noodle soup with salted cabbage, bamboo shoots and thin slices of pork.


Great dish for a hot summer day: Buckwheat noodles are served in a sweet, cold beef broth with thin slices of meat, cucumber, tangy kimchi  and additives like sesame, green onion, pine nuts and (in some places) watermelon wedges. a well-known traditional Chinese Korean dish popular both domestically (especially in the northeast) and overseas.


Gout Gain Main noodles, also called Zhenjiang Xiao Dao noodles , is a typical traditional delicacy in Zhenjiang City , Jiangsu Province. The noodles themselves are porous and chewy, served in a transparent broth with the addition of soy sauce and 10 types of spices that make the dish very spicy.

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