NoodlesIn China, they have a long history."Boiling Cake" during the Eastern Han and "Tangbing" during the Wei-Jin dynasties were early names for noodles.Noodles are both an economical staple food and an exquisite delicacy on the dining table.According to historical records, many high-ranking officials enjoyed eating noodles and would entertain guests with them.So what makes noodles so popular?For this reason, we interviewed Sun Mengli, a nutritionist at Peking University First Hospital, and Liu Fangcheng, an engineer from Beijing Food Association.Noodles contain abundant carbohydrates that provide sufficient energy; during cooking, they absorb a lot of water. 100 grams of noodles turn into about 400 grams after being cooked.Therefore, they generate strong satiety. In addition, noodles can stimulate mental activity because the brain and nervous system require food containing 50% carbohydrates.Noodles are such a beneficial ingredient; hard wheat contains B vitamins that have stimulating effects on brain cells.So eating a bowl of well-nourished noodles at noon is not a bad choice.

In the morning, people should consume protein-rich foods, and eating noodles late at night may be detrimental to digestion and absorption.Thus, following the traditional saying "eat well in the morning, eat enough at midday, and eat less in the evening" makes sense for noon meals.Each 150 grams of cooked noodles contain only 1 gram of fat, 7 grams of protein, and 40 grams of carbohydrates. They have a caloric value of about 180 kcal.Compared to some high-calorie and high-fat foods, they are not fatty, but provide strong satiety due to the slow-acting carbohydrates.Therefore, eating an appropriate amount of noodles daily will not lead to weight gain.Due to the differences in wheat flour, the texture of the noodles varies. Generally, noodles that are chewier contain more protein and can better supplement the body's nutritional needs.Of course, the preparation method also affects the texture of the noodles.For example, northern Chinese add some salt during the "waking" process to make their noodles chewy. Liu Fangcheng states that adding salt enhances the chewiness without compromising nutrition, so there is no need to worry about it.The methods for eating noodles are diverse; there are cold dishes like cold noodles and extremely hot oil-poured noodles.However, Sun Mengli advises against indulging in overly cold or hot noodles. Excessively hot noodles can damage the esophagus, while excessively cold ones may impair digestion and absorption. Most of the time, a warm bowl of noodles is best.

Traditional Chinese wisdom advocates "transforming soup with food" after eating rice-based dishes like dumplings or glutinous balls.From a nutritional perspective, this idea has some merit.

According to Li Peiwen from the Health Department of China-Japan Friendship Hospital, when cooking starchy foods, surface starch dissolves into the broth and breaks down into maltose at 100 degrees Celsius, which aids in digesting food.The soup also contains digestive enzymes that are not destroyed during boiling and help with digestion.Therefore, drinking the original soup can help reduce indigestion.

Professor Yang Li from China Academy of Chinese Medical Sciences and Professor Zhang Hude from Beijing University of Chinese Medicine suggest eating noodles based on seasonality and individual constitution rather than habit. For example, in Beijing, eat shredded pork noodle soup, while in Sichuan, have spicy lamb noodle soup; choose based on the season and personal health.Here are some special varieties of noodles suitable for different occasions:In the east, after a day's work, enjoy a bowl of yangshun noodles. Originally just plain noodles without toppings, this dish became popular in Shanghai when people avoided names with bad omens.Shanghai famous shops like "La Ban Zhai" and "Si Ru Chun" were great places to try them.

Yangshun noodles are simple: hot broth poured over cooked noodles garnished with green onions.However, the choice of noodles is crucial; dragon beard noodles, flat noodles, or other types can be used. The key is to ensure they have been properly pre-cooked and seasoned.Noodles should be briefly boiled before serving for added warmth.Picking vegetables with your meal helps balance the effects of eating hot noodles; try clear vegetable soups like seaweed egg flower soup or tofu egg flower soup, which are rich in calcium.In the north, fried sauce noodles are a unique and nutritious dish made from noodles mixed with seasoned minced meat and various toppings. Professor Yang Li believes they are one of the most balanced varieties.Traditional Beijing fried sauce uses yellow soybean paste as the main ingredient and lean and fatty minced meat as seasoning; it's rich in proteins and B vitamins, but often too salty.Adding some sweet bean sauce or pure soybean sauce can make the flavor richer without being overly salty. Adding a little shrimp sauce adds a seafood flavor.From an herbal perspective, fried pork provides kidney-nourishing and blood-activating effects; thus, it is particularly suitable for consumption during autumn and winter to relieve dryness, but those with high cholesterol should eat less of it.

The vegetables are crucial in ensuring proper nutrition. Ingredients like green beans, cucumber strips, carrot strips, tofu strips, etc., can be added to complement the noodles and sauces.Adding tofu strips is particularly important as they provide calcium which is lacking in both the sauce and noodles.If you prefer fewer toppings on your fried sauce noodles, pair it with some small cold dishes for additional vitamin and fiber intake.In the center, young people can enjoy knife-cut noodles. This is a specialty of Shanxi province; it's made by slicing dough into ribbons using a knife. The texture is smooth on the outside but chewy inside, making it very delicious.

Shanxi experts can slice 118 strands in one minute and produce about 2500 grams of wet dough per hour.

The seasoning for knife-cut noodles (commonly called "toppings") is varied. Common options include tomato sauce, meat frying sauce, golden needle mushrooms, egg drop soup, etc., with seasonal vegetables like cucumber strips or green bean sprouts, and a few drops of aged vinegar.

According to Liu Fangcheng, due to the preparation method, knife-cut noodles are harder and less digestible. Thus, young people can try it more often, but older adults should not consume too much.When eating, one can replace traditional seasonings with chicken or pork shreds and add green pepper strips or carrot strips to balance nutrition.In autumn and winter, adding cucumber strips and radish slices helps relieve heatiness and soothe coughs and asthma., called "qingtang guangmian", was one of the most common noodle dishes in old Shanghai.Later, due to merchants and others avoiding the ominous words "qing" and "guang," some enthusiastic individuals took inspiration from ancient music titles such as "Yangchun Baixue" and named it "Yangchun Mian."Renowned small restaurants like "Laoshanzhai" and "Suiruchun" were great places to enjoy Yangchun Mian.Yangchun Mian is simple to prepare: place steaming hot noodles in a soup bowl, topped with green scallion slices.However, the "mian" (noodles) used for Yangchun Mian has its distinctions.Some use dragon beard noodles, others fine noodles or small wide noodles. The most common is square-shaped medium-coarse noodles, all named Yangchun Mian.Nowadays, egg noodles are more commonly used in Yangchun Mian, offering a satisfying and elastic texture.

Although Yangchun Mian lacks toppings, the soup preparation is quite sophisticated.Some use pure chicken broth, others use fish bones or smallgroupermeat, after frying withgingerand other seasonings to make a rich broth. Some use meat bone broth, and some simply usesalt,monosodium glutamate (MSG),scallion juice, andpork fat.These are then quickly heated with boiling water to serve.Yangchun Mian's soup is among the most nutritious and worth drinking in several styles of noodle dishes.

Li suggests that those frequently attending business dinners should eat Yangchun Mian after drinking alcohol as it not only helps with detoxification but also benefits the stomach and body.Eating Yangchun Mian after drinking can alleviate hangovers and nourish the body. It is also suitable for the elderly and children due to its mild taste.In winter, people in the north particularly favor

Lanzhou

noodles.

I am especially fond of Lanzhou hand-pulled noodles.These noodles are characterized by theirfirmness, elasticity, smoothness, and softness. They nourish qi deficiency, strengthen the stomach, and enhance vitality;beef is sweet and warm, soothing the middle burner and tonifying the spleen and stomach; additionally,garlic sproutsand scallions contain various vitamins.After quick cooking, they can retain the protein in the wheat gluten and improve the nutritional value of radish when mixed with chili oil.The Tang dynasty poet Zhang Shu praised "beef noodles" as follows: “Morning prayers for true scripture, evening shadows at White Pagoda. Burning incense with sighs, all I desire is beef noodles.”The quality of the clear soup in Lanzhou hand-pulled noodles determines their excellence.Lanzhou clear soup beef noodles have five distinctive features:"One clear" ( ),"two whites" ( ),"three reds" ( ),"four greens" ( ),and "five yellows" ( ).The chili in Lanzhou beef noodles is carefully prepared. To maintain the clarity of the soup, chili powder cannot be directly added as it would stain the broth red.Instead, chili is fried with

sesame seedsand other spices until a certain level of heat and then poured into the broth.

Lanzhou hand-pulled noodles have their regional characteristics. Beef nourishes qi and dispels wind-cold; along with fresh onion, garlic sprouts, and coriander added for seasoning, it provides substantial flavor and is rich in oil, suitable for those who are weak or wheezing to boost stamina and combat fatigue.Yang Li advises that winter is the best season to enjoy Lanzhou hand-pulled noodles.In the south,Ziwusoup with hot dry noodles is Wuhan's top choice for a snack.For Wuhan residents, it is not only a snack but also evokes nostalgia. Before eating, they feel a strong sense of hometown; after tasting, they are filled with fragrance.The origin of hot dry noodles is simple: a Wuhan noodle seller accidentally spilled sesame oil on some leftover noodles while cooking. The next day, he boiled these noodles and served them with scallions and other seasonings, finding the taste exceptionally delicious.This accidental creation was well-received by the people of Wuhan and can be found at almost every food stall.Garlic sprouts are emerald green;while the noodles are soft and translucent yellow.The chili peppers used in Lanzhou beef noodle soup also require careful selection.To keep the broth clear, one cannot directly add chili powder; otherwise, it would red the broth, making it unsuitable for a clear soup.Chili peppers must be fried withsesame seedsand several spices in warm oil until they are cooked to a certain degree of doneness, then red oil is formed and poured into the broth.

The preparation method of Lanzhou beef noodles has regional reasons; beef nourishes qi and has the function of expelling wind-cold. Accompanied by fresh onions, garlic, and coriander for seasoning, it tastes heavy with a lot of oil, thus having the effect of nourishing yin, replenishing kidneys, strengthening the body, and is suitable for weak or asthmatic individuals, helping to alleviate fatigue.Yang Li advises that winter is the best season to eat Lanzhou beef noodles.

Sou

mackerelis served withseaweed

soup.Hot dry noodles are a top choice for Wuhan residents..To Wuhan people, it's not just a snack; it's a sentiment. Before tasting, the hometown feeling is strong, and after eating, the aroma is pleasant.The origin of hot dry noodles is simple: A Wuhan vendor who sells soup noodles was afraid that unsold noodles would go bad, so he boiled them, dried them on the cutting board, and accidentally spilled some sesame oil on them.On the second day, he briefly heated these noodles, placed them in a bowl, added chopped scallions, and found the taste to be extremely delicious.This accidental creation was favored by most Wuhan residents; it can be found almost everywhere where there are stalls.

Hot dry noodles are different from cold noodles and soup noodles. The noodles are pre-cooked, oiled, and spread out; they are then briefly boiled before being served with a sauce made from sesame paste and cooking oil.Zhang Huode suggests that those prone to heatiness should consume hot dry noodles in moderation due to their inherent heat properties.They are particularly suitable for people who have expended significant physical energy.It is best to pair them withvegetable soup,such as kelp and egg flower soup orkelpand egg flower soup, which are rich in calcium and can balance the nutritional imbalance caused by eating hot dry noodles.

In the north

nutritionally comprehensive

Fried sauce noodles are a distinctive food in Beijing, made with vegetable toppings and fried sauce mixed with noodles.Professor Yang Li believes that fried sauce noodles have the most balanced nutrient ratio among several types of noodle dishes.

Traditional fried sauce noodles in Beijing usually use yellow bean paste as the main ingredient, along with dicedlean and fatty meat.Yellow bean paste has a high protein content and is rich in B vitamins, which can partially make up for vitamin losses during cooking.One of its main drawbacks is that it often has a very high salt content.The content of fried sauce can be more varied by using less yellow bean paste and combining it with sweet bean sauce and pure soybean-based dark bean paste, making the flavor much fresher without being too salty. Adding a bit of chili sauce would increase the seafood flavor.From an herbal medicine perspective, the dicedporkhas nourishing and blood-boosting effects,as well as moisturizing and soothing properties; thus, fried sauce noodles are especially suitable for consumption during autumn and winter to alleviate dryness. However, pork is high in cholesterol, so people who are overweight or have high cholesterol levels should not consume them in excess.The vegetable toppings are crucial for ensuring the nutritional quality of fried sauce noodles.Possible ingredients includegreen peas,cucumberstrips, radish strips, carrot strips, and tofu strips.Adding enough vegetable toppings to the noodles is equivalent to eating a variety of fresh vegetables, allowing for sufficient intake of vitamin C and potassium. Adding tofu strips is particularly important because they can supplement calcium, which is lacking in both the sauce and noodles.

If there are fewer vegetable toppings, you can add smallcold dishesduring consumption to increase the intake of vitamins, carotenoids, and fiber.Suitable for young peopleKnife-cut noodlesare the most representative type of noodle in Shanxi province and are considered a culinary marvel. They are made by cutting the dough with a knife, hence their name.The hand-cut noodles have a thickness at the center and are thinner on the edges.They are slippery yet chewy, and their flavor improves with each bite, making them popular among those who enjoy eating noodles.Skilled Shanxi chefs can cut noodles that are 21 centimeters long and 0.2 to 0.4 centimeters thick in just over a minute, creating about 2500 grams of wet dough from kneaded flour.There is a saying that praises them: "One noodle falls into the pot one noodle floats; one noodle leaves the dough and meets the knife,silver fishsink to the surface like white waves, while bamboo shoots float down the tree branches in the wind."The toppings (commonly known as "toppings") for knife-cut noodles are also diverse, including tomato sauce, meat fried sauce, and golden needleblack fungusegg

sauce, and more. They can be served with seasonal fresh vegetables such as cucumber strips and green bean sprouts, garnished with a touch of aged vinegar, making them extremely delicious.

Liu Fangcheng explains that due to the difference in preparation methods, knife-cut noodles are harder and not easy to digest. Therefore, young people can try them more often while older individuals should avoid overeating them.

In addition, instead of traditional sauces, you can add chicken strips, meat strips, as well asgreen pepperand carrot strips to balance the nutrition during consumption. Adding cucumber strips and radish strips in autumn and winter is also beneficial because cucumbers have cooling properties, while radishes help relieve coughs and wheezing and alleviate autumn dryness.They are slippery on the outside but chewy inside, becoming more fragrant with each bite, loved by those who enjoy noodle dishes.

Experts from Shanxi can shave noodles that are about 21 centimeters long and 0.2 to 0.4 centimeters thick.Each minute they can cut 118 times, producing up to 2500 grams of dough per hour.The wet flour dough is praised with a rhyme: "One leaf falls into the pot, one floats away; one leaf detaches from the noodle and comes out of the knife,silver fishland in water waves, chrysanthemum leaves float like tree branches."The toppings for the shaved noodles (also known as "sauce") are diverse, including tomato sauce, meat frying sauce, mushrooms, egg, and stewing. It can also be paired with seasonal fresh vegetables such as cucumber threads and greenbean sprouts, a few drops of old vinegar to make it extremely tasty.Liu Fangcheng explains that the shaved noodles are harder due to their production process and less digestible, so young people should try them more often while older individuals shouldn't eat too much.Additionally, when eating, you can add chicken threads, meat threads,green pepperthreads, and carrot threads for balanced nutrition.In autumn and winter, adding cucumber threads and radish threads is also possible; cucumbers have a cooling effect to dispel heat, while radishes can relieve coughing and asthma symptoms, alleviating autumn dryness.MengChenvinegar, is very delicious.

Liu Fangcheng explains that due to differences in production techniques, the noodles are harder and less digestible.Therefore, young people can try more of it, while older people should not eat too much.When eating, instead of using traditional sauces, you can add some chicken strips, meat strips,andgreen pepper strips and carrot strips to balance nutrition.In autumn and winter, you can also add cucumber strips and radish strips; cucumbers have cooling effects, while radishes can relieve coughing and wheezing and alleviate autumn dryness.