4000-year-old noodles found in China!

 A 4000-YEAR-OLD NOODLES!!!

There was an amazing news in China 5 years ago. A 4,000-year-old bowl of noodles has been founded. The beautifully preserved, long, thin yellow noodles were found inside an overturned sealed bowl at the Lajia archaeological site in northwestern China. The bowl was buried under ten feet (three meters) of sediment.

"This is the earliest empirical evidence of noodles ever found," Houyuan Lu of the Institute of Geology and Geophysics at Beijing's Chinese Academy of Sciences said in an e-mail interview.

Lu and colleagues report the find tomorrow in the science journal Nature.
The scientists determined the noodles were made from two kinds of millet, a grain indigenous to China and widely cultivated there 7,000 years ago. Modern North American and European noodles are usually made with wheat.
 
Archaeochemist Patrick McGovern at the University of Pennsylvania's Museum of Archaeology and Anthropology in Philadelphia said that if the date for the noodles is correct, the find is "quite amazing."
Even today, he said, deft skills are required to make long, thin noodles like those found at Lajia.
"This shows a fairly high level of food processing and culinary sophistication," he said.
 
John Roach, National geographic news. Oct, 2005.

Chinese famous noodles

Famous Noodles

Lanzhou Hand-Pulled Noodles with Beef 兰州牛肉拉面
This kind of hand-pulled noodle is also known as "Lanzhou Beef Noodles", one of the most common dishes in the local area. Visitors can see it at every corner of the city and it has become a part of the local people's life. The noodle is handmade, and it takes a cook only one or two minutes to stretch the dough into many needle-thin noodles. Today small restaurants serving Lanzhou Beef Noodles can be found in almost every Chinese city. However, most of them are hidden in small alleys or back streets.
Among the many beef noodle restaurants in Lanzhou, the Jinding Beef Noodle Restaurant in Pingliang Road, the Mazhilu Beef Noodle Restaurant in Wudu Road, and the Minority Restaurant in Zhangye Road are the most famous ones.



Guilin Rice Noodles 桂林米粉
Taking pride of place as the most popular local snack (or breakfast, lunch or dinner) in Guilin, mifen is pliable but strong, fragrant and mellow, and cheap (2.5 yuan for a bowl). Guilin rice noodles can probably be found within 100m of anywhere in a Guilin town or city area.
Rice noodles, gravy, fried peanuts or soybeans, chopped scallions and thin slices of different kinds of meat are added for various versions of this renowned and tasty dish. Well-chopped condiments include: spring onions, chilli, pickled beans and pickled white raddish in chilli sauce. Soup may be ladled on or dispensed from an urn. Although there are many restaurants around the country who claim to serve authentic Guilin rice noodles, there are hardly any restaurants serving authentic Guilin Rice Noodles outside Guilin Prefecture.



Guangzhou Shahefen 广州沙河粉
Shahefen is a kind of noodle made of rice. It is broad and white in color. Their texture is elastic and a bit chewy. They do not freeze or dry well and are thus generally (where available) purchased fresh, in strips or sheets that may be cut to the desired width. Shahefen is popular in southern China's Guangdong, Guangxi and Hainan provinces.

Chinese noodle restaurant in Sydney

Chinese Noodle Restaurant

8 Quay Street, Sydney NSW 2000

(02) 9281 9051 ()‎

 

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At a glance: ma po tofu · yum cha · pan-fried · fried pork buns · braised

Sydney's Chinatown (Chinese: 雪梨華埠 or 悉尼唐人街) is an urban locality in the southern part of the Sydney central business district, in New South Wales, Australia. It is located in Haymarket, between Central Station and Darling Harbour. It is part of the local government area of the City of Sydney and is Australia's largest Chinatown. 

 

 

 

Yee King Noodles

408 Sussex Street, Haymarket NSW 2000

(02) 9211 1138 ()‎

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At a glance: fried pork ribs · pan fried dumplings · pork in sweet and sour · northern chinese · the eggplant

 

 

 

 

 

Dumpling & Noodle House

1/165 Victoria Street, Potts Point NSW 2011

(02) 9326 9639 ()‎

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At a glance: din tai fung · northern chinese · steamed · bamboo · prawn

 

 

 

 

 

happy chef chinese Restaurant

262/266 King Street, Newtown NSW 2200

(02) 9550 3423 ()‎

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At a glance: cheap and cheerful · noodle soup · spicy beef · picture menu · sweet soy

 

Beef chow fun

Beef chow fun is one kinds of Chinese noodles, but it is different from other tranditional Chinese noodles. Beacuse the way to cook it is fried, so it is one kinds of fried noodles. Beef chow is the most famous and popular fried noodles, beacuse of it especial  tasty.

It originating from the town of Shahe in Guangzhou. The most common methods of cooking ho fun are in stir fried. Ho fun can be dry-fried (fried without sauce) or wet-fried (fried with a sauce). It popular in yum cha restaurants in Guangdong, Hong Kong, and even overseas, as well as in cha chaan tengs.

To cook beef chow fun you need  stir-frying beef, hefen (wide rice noodles) and bean sprouts.
Then you just first stir frying beef strips until they are half-cooked. Bean sprouts and onions are then fried in oil. The ho fun is added and stir fried very quickly, along with soy sauce and heated oil. Finally, the beef is added.
An important factor in the making of this dish is "wok hei" (鑊氣). The cooking must be done over a high flame and the stirring must be done quickly. Not only must the ho fun be stirred quickly, it must not be handled too strongly or it will break into pieces. The amount of oil also needs to be controlled very well, or the extra oil or dry texture will ruin the flavor. Because of these factors, this dish is a major test for chefs in Cantonese cooking.

                                     

Shrimp wonton noodles

Wonton, also written as wantan, wanton and numerous other variations, are a type of dumpling common in Chinese cuisine.
Wonton noodles,which consists of wontons and noodles, is usually served in hot soup, garnished with Chinese chives and chopped spring onions. Inside the thin wrapping of a wonton, the filling is a mixture of shrimp, pork and eggs, or even a complete shrimp. The noodles are made of flour and eggs, without any water added, so they taste slippery and elastic. To ensure that the noodles are perfectly al dente, the correct cooking process must be strictly followed. The wontons are cooked first, and then placed in the bowls, with five per bowl. The thin noodles are blanched for 10 seconds, then rinsed in cold water and placed on the wontons. Piping hot bouillon is then poured into the bowl on top of the wonton noodles. Then the Chinese chives and chopped spring onions are added.

Shanghai Zha Jiang noodles

Ingredients:

• 500 g Shanghai noodle (I cooked 450 gm)
• 2 tbsp sweet bean sauce (more if you prefer stronger taste)
• 500 g minced pork (I added marinade, see below)
• 1 tbsp oil
• 1 tsp sugar
• 1/2 tsp grated ginger
• 1 tsp minced garlic
• 1 tsp dark soy sauce
• 1/2 cup water (I used Campbell’s salt-reduced chicken stock)
• 1 carrot, thinly shredded
• 1 cucumber, thinly shredded
• chopped spring onions for garnish

Marinade:

• 2 tsp light soy sauce
• 1 tsp cornflour
• 1/2 tsp sugar
• 1 tsp Shaoxing wine
• pepper, to taste

Method:

1. Heat a wok or frying pan with oil. Add pork mince (Note: I mixed it with marinade for 15 minutes before stir frying.) and stir fry until brown. Add ginger and garlic and stir fry together with the pork mince until fragrant.
2. Add sweet bean sauce, dark soy sauce and mix until combined.
3. Add 1/2 cup of water/chicken stock, bring to a boil and then lower heat to a slow simmer until sauce is thicken. Add sugar to taste.
4. Cook the noodle according to packet instructions. Drain and put into four individual serving bowls.
5. Divide pork mince into 4 equal portions and pour on the noodle.
6. Sprinkle with chopped spring onions and garnish with shredded carrots and cucumber.
7. Serve immediately.

fried noodles' recipe

There are many ways to make delicicous noodles.Fried noodle is actually one of my favorite.Here is a simple way to make fried noodle.

What you need are:
1. 3 eggs
2. vegetable oil
3.green onions,thinly sliced
4. soy sauce
5.250g lean meat,sliced

Frist, you need to boil remen noodles for 3 minutes, or until softened, without flovor packets. Reserve flavor packets.Drain noodles, and set aside.Then heat 1 tablespoon oil in a small skillet.Scramble eggs in a bowl.Cook and stir in hot oil until firm.Set aside.
In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook the lean meat with soy sauce and setting aside when done.
Then heat 2 tablespoons oil, fry noodles in oil for 3 to 5 minutes over medium heat,turning regularly. Sprinke soy sauce cook for another 5 minutes.Add egges,onions and lean meat and continue cooking for another 3 minutes.

  

The Story of Cross Bridge Rice Noodle

There was an intellectual, pursuing the success in imperial examinations, in Mengzi, Yunnan Province in 1806. So he slogged away and lived in an isolated island, adjoining the mainland with a bridge, to separate from any distraction and entertainment. And his wife sent meals cross the bridge every day.

One day, his wife, tired and incautious, mistook to pot the chicken soup with the meat for making sauce in the terrine. The rice noodle made in the soup tastes brittle and delicious; moreover, refreshed her mind as well. Surprised and joyful, the wife sent the discovery to her husband immediately and soon was prized by her husband without ceasing for her excellent cooking skill.

Then the intellectual hardly ever had other meals until he became Zhuangyuan. With a lot appreciation, he recalled, ‘I debit my wife a lot for the rice noodle she sent cross the bridge in front of my reading house.’ From then on, others imitate the way to make rice noodle and call it by a good name of ‘Mengzi Cross Bridge Rice Noodle’.

Chow mein

Ingredients
1 packet noodles
1 onion sliced
1 capsicum shredded
1 carrot sliced
1/2 cup beans chopped
2 tbsp soya sauce
1 tbsp vinegar
1 tbsp chili sauce
salt to taste
1/4 tsp pepper powder
2 tbsp oil

Instructions
Boil Noodles in enough water. Follow package instructions.
Strain Noodles through cold water 2-3 times and drain water and set aside, add few drops of oil to the noodles to avoid sticking.
Heat oil in a wok and add sliced onions and stir fry for 20-30 seconds, add all other vegetables and stir fry for 2 minutes.
Add salt and pepper and mix well. Now add boiled noodles and mix well (take care that noodles don't break) .
Add vinegar, chili sauce and soya sauce and stir fry for a minute.
Serve the vegetable chow mein hot.

Zha jiang mian--one of the most famous Chinese noodles

Zha jiang mian (炸酱面, literally "fried sauce noodles", often transliterated as "Za Jiang Mein") is a northern Chinese dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried with Zha jiang (炸酱), which is salty fermented soybean paste.

In Beijing cuisine, yellow soybean paste with soy sauce(黄酱; pinyin: huáng jiàng, literally yellow sauce) is used, while in Tianjin and other parts of China sweet bean sauce (甜面酱; pinyin: tián miàn jiàng), hoisin sauce (海鲜酱; pinyin: hǎi xiān jiàng), or dou ban jiang (豆瓣酱; pinyin: dòu bàn jiàng) may be used in place of the yellow soybean paste. In the cuisines of Beijing, Tianjin, and northeastern China, the soybean paste is stir fried and oil is not used.[citation needed]
Some Chinese restaurants may refer to zha jiang mian as "brown meat sauce noodles," "noodles with fried bean and meat sauce," or the pinyin transliteration zha jiang mian.

Last, persenting a video for make the Zha jiang mian. If anyone interessted in it. Have a look and try it at home. Hope you have a successful experience on it. 

A good recommend :)

The Noodle Loft is a fashionable noodle place. The restaurant features flour cuisine from Shanxi.

I plumped for One Strand Green Noodles made from spinach juice. Traditionally, Chinese eat this kind of noodle for their birthday dinner because the single strand signifies long life. I chose the tried and tested egg and tomato combination to accompany my noodles.

The chef recommended three other kinds of noodles: Shanxi Pasta flakes, pinched off a strip of dough and then flung into the pot; Fried Oat Noodle Shaped Like Fish, cut off a hunk of dough with scissors; and Hand-Shaved Noodles, where the chef holds a block of dough on one shoulder and shaves with the opposite hand. The sauces are fried pork, beef in sauce and pork in sauce.

I also ordered several dishes to sample. The hot and sour cabbage was served with dried red chilies and Sichuan peppercorns. The jellyfish was also excellent, served cold and dressed with a soy-vinegar sauce. The cucumber slices added a refreshing touch.

Noodle Loft

Branch 1: No.20 Dawang Road, Chaoyang.

Branch 2: No.3 Heping Xijie, Chaoyang

Open: 11am-2:30pm; 5:30pm-10:30pm

Cost: 80-100 yuan/person

Coming from Inner Mongolia, Youmian has become increasingly popular in Beijing. Many restaurants that serve northwestern-style Chinese dishes have started serving up Youmian based dishes as well.

Youmian is a type of flour made from oats. There are different ways of cooking Youmian and it can be made into noodles and steamed bread. It can also be steamed, boiled or stir-fried.


Some people have been to this restaurant several times and have enjoyed the food each time. We enjoy watching the staff in the open kitchen. Kids love this experience as they can sit at a bar area (not a drinking bar) and watch there food being prepared. The prices are very good for a nice, clean sit down restaurant. The menus are in English and Chinese with great pictures! They also do have forks if you are not a master with chopsticks (which I am not)! I do believe that there are a couple of these restaurants located across town but the one that we have also went to is in the Fairmont Tower located in the Wang Jing area close to the Lido area

Cooking

1. put the noddles in the boiling water

2.boiled noodles

3.   put the source you loved.       

4.Finally, you can eat it.

Noodles may be cooked from either their fresh (moist) or dry forms. They are generally boiled, although they may also be deep-fried in oil until crispy. 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.

Unlike many Western noodles and pastas, Chinese noodles made from wheat flour are usually made from salted dough and therefore do not require the addition of salt to the liquid in which they are boiled. Chinese noodles also cook very quickly, generally requiring less than 5 minutes to become al dente and some taking less than a minute to finish cooking, with thinner noodles requiring less time to cook. Chinese noodles made from rice or mung bean starch do not generally contain salt.

video about how to do noodle!!!

Noodles is one of China's grain food, has a long history and wide distribution. Noodles cooking simple, and can, according to their tastesand local habits, add noodles made ​​of different seasoning salt surface,sweet face, spicy noodles and milk, eggs, tomatoes, cocoa, etc. of a variety of colors and can be boiled, steamed, fried, and mix a variety of cooking methods, so popular with consumers. Local traditional products, such as of Fujian Longxumian, pawn surface, the hollow sideof the Jiangsu, Shanxi noodle, Zhejiang, wonton noodles, with different features, known nationwide.
General impression of the people, the noodles in the South do, howeverthe north. Sichuan Dan Dan noodles, dry noodles and Hubei is unique, has won many fans. The dan dan noodles, and Sichuan food is known for spicy. Shou Gan fried flavorful minced meat spoon in the cookedsection, and then sesame oil, chili oil, pepper, green onion, minced garlic, eastern Sichuan food, peas, tip, etc. made ​​the soup, pour in thenoodles, booming fire, blazing hot. Dry noodles with the base surface,mixed with oil and cooked noodles Airing when eating a wok with hot,remove and drain, mix with dried radish, sesame and spices, goldgrease, fragrant noodle.

Production of chinese noodles

Production of chinese noodles

 Introduction

Chinese noodles are generally made from either 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 colour or flavor. Arrowroot or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles' strands.
Type of noodles:

 

Peeling thin strips of dough from a loaf directly into a container of boiling water to make daoxiaomian

lamian

The dough for noodles made from wheat flour is typically made from wheat flour, salt, and water, with the addition of eggs or lye depending on the desired texture and taste of the noodles. Rice- or other starch-based noodles are typically made with only the starch or rice flour and water. After the formation of a pliable dough mass, one of five types of mechanical processing may be applied to produce the noodles:

English	Chinese	Pinyin	Process
Cut	切	qiē	The dough is rolled out into a flat sheet, folded, and then cut into noodles of a desired width.
Extruded	擠壓	jǐyā	The dough is placed into a mechanical press with holes through which the dough is forced to form strands of noodles.
Peeled	削	xiāo	A firm dough is mixed and formed into a long loaf. Strips of dough are then quickly sliced or peeled off the loaf directly into boiling water.
Pulled	拉	lā	The dough is rolled into a long cylinder, which is then repeatedly stretched and folded to produce thinner and thinner strands.
Kneaded	揉	róu	A small ball of dough is lightly rolled on a flat surface until it is several centimeters long and spindle shaped.

Noodle maker in Peng Zhou extruding noodles directly into a pot of boiling water.

While cut and extruded noodles can be dried to create a shelf-stable product to be eaten months after production, most peeled, pulled and kneaded noodles are consumed shortly after they are produced.

Introduction of Chinese Noodles

Chinese Noodles?

Noodles are an essential ingredient in Chinese cuisine. There is various ways to cook noodles in China according to the part of China, and there are many kinds of ingredients, shapes, widths or manners.

History

The earliest written record of noodles in China is from a book dated to the Eastern Han Dynasty period (25–220). Noodles, often made from wheat dough, became a prominent staple of food during the Han Dynasty (206 BCE - 220 CE). During the Song Dynasty (960–1279) noodle shops were very popular in the cities, and remained open all night. During the earlier dynastic periods Chinese wheat noodles were known as "soup cake" (湯餅), as explained by the Song Dynasty scholar Huang Chaoying (黃朝英) mentions in his work "A delightful mixed discussion on various scholarly topics" (靖康緗素雜記) that in ancient times dough foods are referred collectively as "bing" and differentiated through their cooking methods.