36碗火辣暴击：从云南小黄牛米线到山西饸饹｜豆花米线｜羊肉粉｜荞麦面｜凉粉，中国碳水修罗场！嗦遍中国隐藏的面条&粉汤！

36碗火辣暴击：从云南小黄牛米线到山西饸饹｜豆花米线｜羊肉粉｜荞麦面｜凉粉，中国碳水修罗场！嗦遍中国隐藏的面条&粉汤！

In this episode, I’ll take you to sample various noodle and soup specialties from all over China. Mengzi rice noodles are the “soul representative” of Yunnan rice noodles. Fresh rice noodles are incredibly chewy. A spoonful of hot beef broth, simmered for hours, is poured over them, topped with thick slices of beef with skin, and sprinkled with mint leaves and chili paste. The aroma of meat and rice is instantly released, creating an enticing fragrance. The gelatin and oil blend together to create a savory broth with a subtle sweetness. The plump white rice noodles, soaked in the broth, become even more slippery and chewy. With a gentle slurp, they melt into your mouth. The coolness of mint and the spiciness of chili intertwine in your nasal cavity. The tender beef and crispy skin bring a smile to your face. It’s wonderful and warms your heart. What kind of rice noodles are these? These are red rice noodles from Gongzi. They’re made with the kind of red rice only found in Yuanyang. Two bowls of red broth , your braised dishes are here, come on! Which noodles would you like? They’re all thin rice noodles . What’s the difference between these noodles? The two red ones are softer and more glutinous, made with red rice from Yuanyang. These two are a bit chewier. In the 1980s, a folk song circulated in Kunming : “Endless yarn, endless rice noodles.” Speaking of the authentic old Kunming flavor, whether in a grand restaurant or a roadside stall, tofu pudding and rice noodles are flavors etched on the tongues of many old Kunming residents, embodying the essence and soul of Kunming’s landscape. While the North and South were still fiercely debating whether tofu pudding should be sweet or savory, Yunnan had already perfected it. Fresh, thick rice noodles are quickly blanched, and a row of condiments on the table —red and green, with a rich, enticing aroma—awakens the taste buds. Winter vegetables, chopped chives, crushed peanuts, chili oil —each is poured over the white rice noodles, finally kept warm. A spoonful of tender, trembling tofu pudding is scooped from the bucket and placed on top, creating an enticingly colorful and incredibly fragrant bowl of tofu rice noodles. The steaming tofu pudding, sauce, and seasonings completely cover the rice noodles, releasing a unique and delightful aroma that tantalizes the taste buds. Even before taking a bite, you’re already intoxicated. When eating, be sure to stir it well so that the tofu pudding and seasonings coat every strand of rice noodle. The minced meat is tender and plentiful, the sauce is flavorful , the rice noodles are smooth, and the tofu pudding is delicate. Paired with chili oil and crispy peanuts , the spicy flavor is rich, the texture is smooth and chewy, and the bean aroma is mellow and complex. A bowl of papaya juice would be refreshing. The papaya juice also contains plenty of rose petal jam ; one sip and the floral aroma explodes in your mouth . The icy jelly quickly cleanses the greasiness from your lips and teeth. “Is this seasoning prepared first, so it’s convenient when there are many people?” “No, this is for takeaway. This isn’t for eating here. Our family has been around for over a hundred years, since 1918. I’ve had this intangible cultural heritage for thirty years . So, where is your shop?” Our shop used to be in Kunming, but now it’s in Songhua Dam. We’ve been on TV a lot, for almost twenty years! Yes, that’s about right. This is sour. What is this? This is “Zhuazhuafen” (抓抓粉). Pea noodles are a taste of nostalgia ingrained in the genes of Yunnan people. The pea noodles from Qidian Township in Chenggong District are the most famous. The best pea noodles are as delicate and smooth as jade, with a golden color and a special fragrance of peas. The texture is soft, tender, and trembling, like “tofu jelly.” Paired with a secret sauce and topped with chili oil and crushed peanuts, it’s a summer treat. How much is a bowl? Eight yuan for a small bowl, ten yuan for a large bowl . This whole pot is the essence of Xia Mingyue Shrimp Noodles, all in that one bowl of soup! So many fresh shrimp heads, plus pork bones, simmered over high heat— it’s so delicious it’ll make your eyebrows fall off! The noodles are Xiamen’s unique alkaline noodles, chewy and smooth. Topped with a few bouncy shrimp and then simmered in piping hot shrimp broth , first take a sip of the broth, then a bite of noodles —the intense umami flavor washes over your tongue like ocean waves, conquering your taste buds. Among the “Four Great Stewed Breads” of Xi’an Hanmin , the lamb blood soup is the most intense. The lamb blood is cut into perfectly thin strips , not at all gamey , with a chewy texture and a rich broth . The Sichuan peppercorn flavor is prominent; slurp it up while it’s still hot—it’s tender , smooth, and satisfying! Those who can eat it will break out in a sweat . Dry noodles, rice noodles, rice noodles, dry noodles , chili peppers… If you want a little something, pack it up! It’s 9 yuan ! The rice noodles are white, translucent, and chewy, cut into chopstick-thick slices. Scoop out a big spoonful of chili oil from the jar— it’s red and oily! Then add bean sprouts, salt, vinegar, and a special seasoning sauce. The flavor is sour, spicy, fresh, and fragrant— it’s incredibly delicious! Chili, could you please stand back a bit? Kids, be careful, this chili oil might drip on you ! Here, it’s one yuan less! One yuan less! Meatball hot and sour soup is a local specialty of Xi’an. The hot and sour soup here is different from that in Henan. First, beef and mutton bones are simmered in broth, then beef balls and various seasonal vegetables are added and stewed together. Finally, it’s thickened… Compared to other Han Chinese versions of spicy soup, Lao Li’s Mingming’s spicy soup has a slightly stronger white pepper flavor. The vegetables are also cooked very tender, and the meatballs are more refined, firmer, and more bouncy. Because it’s an old shop , although there are many tourists every day , most of the customers are regulars. The proprietress often chats with them. “You don’t like the taste? You don’t sell it at noon, but you do. I’ll come back again . Look, I’ve been eating it for 40 years!” The “immortal powder” is refreshing but slightly bitter , made from the leaves of a tree called “Mi Mi Shao” from the Qinling Mountains. The powdered noodles are said to be rich in protein, calcium, iron, phosphorus, and various vitamins. They are said to have beauty benefits, lower blood pressure, and refresh the mind – quite amazing! The “fairy powder” is similar to the bitter oak leaves used in southern China. After boiling in water and kneading by hand, the juice is filtered to remove impurities. After 3 hours, it naturally cools and solidifies, then is cut into pieces and topped with yellow mustard, salt, garlic, vinegar, chili oil, etc., according to personal taste. Handmade cold noodles ( 5 yuan for 2 jin, 2 jin for 5 yuan) are also available. Other types of cold noodles from Shaanxi include buckwheat noodles, beef tendon noodles, and more. There are many kinds of cold noodles in Shaanxi, such as Qin Town rice noodles, Qishan rolled noodles, and Hanzhong rice noodles – all incredibly tempting ! In Lantian, you can see liangpi (cold skin noodles) everywhere. The liangpi sold on the streets is white and translucent. The size of the steamer determines the size of the sheet. After steaming, each sheet is lightly coated with cooked vegetable oil and then stacked on the counter like a signboard. When eating, the vendors cut the rice noodles into chopstick-thick pieces, add salt, vinegar, a special seasoning broth, and side dishes such as bean sprouts. Finally, they scoop out a large spoonful of chili oil, which is translucent and red, and pour it over the noodles. Biting into these liangpi results in a burst of oily flavor, and the spicy, fragrant, and refreshing taste is truly satisfying! Compared to the machine-made liangpi on the market in recent years , most people still prefer the handmade liangpi from Lantian. Now, in addition to the traditional flavor , there are also liangpi made with spinach and dragon fruit juice. Shanxian mutton soup is famous throughout the world for its delicious taste and has become one of the most famous bowls of mutton soup in China. People usually use the milky white color of the soup as one of the standards for judging Shanxian mutton soup. The fresh and non-gamey mutton soup is truly a “white moonlight” among mutton soups. The fresh offal, after being bathed in the hot broth, remains incredibly fresh and flavorful. The rich aroma wafts out as it simmers, whetting the appetite. Nothing is more comforting than a bowl of this steaming, thick soup. Where are you sitting ? I ‘ll come from behind and get you a bowl, right ? Yes, that’s right. No fishy smell, no gamey smell— this is Qingshan goat bone soup. I’m a regular customer. And the sheep intestine soup—that’s twenty yuan! This sheep blood sausage is a famous dish from Dezhou, a local specialty. A fatty… How about a serving of lamb intestines and blood sausage mixed together for twenty yuan? Okay, sure! Lamb intestine soup, also called clear blood lamb intestine soup, is called “lamb intestines” by the people of Dezhou. It’s made by mixing filtered lamb blood with spices and starch, then stuffing it into cleaned lamb intestines, leaving only a thin outer layer. After steaming, it’s cut into sections, placed in a bowl , and topped with the original broth. In the hearts of old Dezhou people, it’s an unparalleled breakfast. The plump blood sausage seems about to burst in the rich and delicious broth. The lamb intestines are very elastic and chewy. After biting through the casing, the lamb blood is tender and smooth, and the rich broth is infused with the aroma of spices. Adding to the unique spiciness of the pepper, it’s all made from lamb bones and leg bones — very substantial , with nothing else added . No technology or grueling techniques involved. At the morning market, there’s always a huge pot of broth bubbling away like a powerful symphony, emitting a rich and domineering aroma. The freshness of the lamb and the richness of the offal intertwine , yet there’s absolutely no gamey smell . It’s piping hot when you bite into it, like a bonfire burning from your throat to your stomach. Every pore of your body opens up —the most comforting warmth . Want some scallions and cilantro? There’s a place to sit. Two bowls of lamb soup , two for me? Okay, give me my change, I’ll go buy some flatbread . Call out a couple more times , then call out a couple more times. Come on, let’s say a few words of thanks for everyone’s support! Without your support , there would be no glory today! Wishing everyone good health, all the best, and a long life of 180 years! We’re all long -time fans , we’ve been eating here since he started this stall. This is the most famous in Taiyuan ! The most famous in Taiyuan! Coming here and not drinking his is like not coming at all! Taiyuan mutton is 14 yuan, mutton offal is 10 yuan for two pieces of mutton offal. And here’s your authentic Anhui beef noodles, also known as “Shi Te An”. The original noodles came from Taihe County, Anhui , and were introduced to Shijiazhuang and improved. Now… This is a Shijiazhuang specialty dish. The mutton has been replaced with beef, and you can also add braised meats, sausages, meatballs, eggs, etc. Customers can customize their meals to their liking. This is quite a popular online restaurant. The shop isn’t big, located at a crossroads. For true Banmian (flat noodles) lovers , don’t forget to add extra chili! Chili is the soul of Banmian ; it’s all about that spiciness. Stuff a long, whole red chili pepper into your mouth, and the broth inside bursts open with a “pop!”— spicy and fragrant. Ours is 160 yuan. Please add more chili and oil. Okay, is this all 160 yuan? Yes, add an egg . That’s it . Add some more chili. There’s meat underneath. If it ‘s not enough, come back. The broth is made with beef tallow, rich and flavorful. The noodles are chewy and smooth. Thinner noodles can absorb more broth flavor. Paired with the restaurant’s homemade braised pork heart , generous portions and delicious taste, is that enough? Thank you. The combination of oily aroma, spicy aroma, vegetable aroma, and noodle aroma is irresistible to a hungry person . How many bowls do you make every day ? Hundreds of bowls ? Do you want some? Is this wide enough? Sure, sure? Can I cut it into smaller pieces? 6 yuan per jin, how about another cut ? 7.8 yuan per jin, how much is that? What’s this for 6 yuan ? Is it pickled cabbage? The pickled cabbage is scooped out, a spoonful of bone broth is poured over it , topped with fried peanuts, minced meat, and fresh vegetable toppings. You can add your own roasted chili and Sichuan pepper oil, etc. Slurp it up, the rich, mixed aroma bursts through the taste buds. The buckwheat aroma, wrapped in the mellow bone broth, clashes on the tongue. The noodles are surprisingly chewy, the wheat aroma wrapped in a slight bitterness. All the ingredients come together, creating an extremely rich texture. Is this houttuynia cordata? Yes, houttuynia cordata with chili . Okay, thank you . Is it okay to eat it like this? Add some chili. What’s this? Sichuan pepper oil. You need to add this. Is this Sichuan pepper powder? Yes , this is salt. Okay, make me a bowl of clear soup, add an egg. Who wants clear soup? Here, add an egg. A bowl of clear soup? Hmm , I’d like a bowl of clear broth with an egg. The mutton bone broth, freshly simmered at dawn, is infused with spices. The rice noodles are a specialty of Zunyi, thick and chewy even after blanching. Topped with slices of mutton with skin , a spoonful of mutton fat and chili oil, and a sprinkle of cilantro and Sichuan peppercorn powder. The mutton fat coating the Sichuan peppercorns creates a numbing sensation on the tongue. Then slurp up the noodles—the aroma of rice mingling with the meat’s fragrance flows between your teeth. How about you eat it? Adding one portion of meat makes it 15, adding two portions makes it 20, adding three portions makes it 25. Do you add 15 yuan worth of mutton to both bowls? Can I add a little bit of mutton and offal ? Your portion includes 15 yuan worth of mutton and 5 yuan worth of offal, right? Hmm, how much do you make each day? Three buckets a day. How many years have you been open? 30 years. This old shop uses fatty goose to simmer the rich, comforting broth that Anshun people cherish most. The owner sits at the door every day processing the fresh goose blood , cutting it into small pieces—are they for boiling? It needs to be scalded with water, boiled thoroughly. Give me a small bowl. The goose blood, stewed in a rich broth, is the soul and finishing touch of the whole bowl of noodles. In the kitchen, it’s like a small assembly line— grabbing noodles, adding ingredients, laying out goose meat, and ladling broth in one go . The broth is clear, with a rich aroma of goose oil, creating a complex fragrance. The taste is so rich it clings to the tip of your tongue. Picking up a piece of goose blood and putting it in your mouth, the tenderness bursts with a slightly chewy, gelatinous texture. The goose meat is firm and not dry, paired with the smooth and chewy wide rice noodles, blooming in your mouth and warmly sliding down your throat, creating a wonderful resonance. Look at this soup. This soup is very good. This is the original broth. Ours is made according to a ratio— how much goose and how much water. This soup is made according to a ratio. A spoonful of tender white tofu is poured over the noodles as a base. The moment the various condiments touch your mouth is truly magical. First, the smooth tofu melts in your mouth with a subtle bean aroma. Then comes the smooth and chewy alkaline noodles , creating a striking contrast in texture . The spicy chili oil, the salty soy sauce, the crispy fried soybeans, and the oily minced meat create a complex and savory flavor that explodes in your mouth. Seemingly disparate ingredients harmoniously blend together to create such a unique flavor. Is this alkaline noodle? Yes, in Guizhou, we eat alkaline noodles like Changwang noodles. Yes , almost . This clay pot is quite interesting. Hmm, this is a custom-made one, 150 yuan. 150 yuan each , one at a time, not sold individually . You have to buy ten at a time? Hmm, then you can only keep it. Hmm, this is a Guizhou earthenware pot, that’s a clay pot . Without the middle one, it’s good for cooking sweet rice cakes. Our Anshun tofu needs to be cooked to taste good. It’s not like the Sichuan kind , where they don’t cook it and just sell it. We cook it to remove the beany taste and bring out the bean aroma. This is Anshun’s tofu powder and tofu noodles, the usual rules , the usual rules? Just this is perfect! Leaving the flower and bird market, we arrived at Anshun Ancient Town. Fermented rice flour is spread into paper-thin rice sheets on a special flat plate. Before eating, it’s cut into strips with scissors – this is the “cut rice noodle” that locals have been eating for decades. The translucent rice noodles paired with a special hot and sour broth – one bite, and the sour, spicy, and savory flavors dance in your mouth . The crispness of the rice noodles and the richness of the broth blend perfectly. Want some green peppers? Is this chili? Yes, chili. And this is minced meat . How many servings of rice noodles do you two want? One serving. I want two servings of rice noodles. I want to add something . What do you want? Potatoes and konjac. Potatoes and konjac, right? Hmm, Aunt Xu’s braised soup pot has been simmering on the street corner for decades. The aroma of cardamom, lemongrass, and star anise in that pot of fragrant braising liquid permeates half the alley. The rice noodles are cooked until tender yet firm. A spoonful of braising liquid is poured over them, making them yellow, sticky, and irresistibly glossy. Two bowls of braised eggs, here you go, these two , don’t give me 10 yuan, add beef tripe for 5 yuan. Wait, which one is konjac and which one is potato? My potatoes and konjac noodles are great! The rich aroma of the braised meat, combined with the fragrance of rice, hits your nose as soon as you bite into them. The smoothness of the rice noodles and the tenderness of the braised meat blend together in your mouth, making it irresistible. Changwang noodles are a specialty of Guizhou and the top of the “three musketeers” of Guiyang’s breakfast scene. The alkaline noodles float three times in a bamboo strainer, topped with chewy fatty intestines, tender blood tofu, and crispy pork cracklings. A spoonful of chili oil is poured over them, and the rich broth, along with the chewy noodles, bounces and jumps into my stomach, soothing my rumbling stomach. If I eat mutton rice noodles for three days in a row, my teeth will hurt , so I had to have them pulled. That’s why I don’t dare to eat too much . This needs to be cooked a little longer. Ah ? This one with the skin is the leanest. This can be used to make savory soup or vermicelli soup. I suggest you don’t buy this. If you buy this, you won’t be able to chew it. This needs to be simmered slowly over low heat . It’s okay, I’ll take a little. I’ll simmer it after I fry it. Come on, let me weigh this. How much is it per pound? It’s 48 yuan per jin (500g), but the price will go back to 68 yuan tomorrow. Today is a special offer, only 21 yuan for the last half day. Is this sheep meat? It’s black goat meat, not mutton. Black goat meat, black goat meat. Give me a plate , that’s goat heart. It’s best to eat it soft, simmer it over low heat for a long time. The longer it simmers, the more fragrant it becomes. Is all of this cooked? Cooked? I don’t dare to cook the mutton fully cooked , it’s too soft. You won’t be able to find the mutton when you get back, and you’ll have to come back to me and you won’t find the mutton. The mutton is all cooked to 70% . The heart and lungs are both good, both are delicious. Eating lungs nourishes the lungs and increases lung capacity. 75 yuan. 8 yuan, Bo Bai, do you want to add some more to make it 80? Here’s 5 yuan worth. Look at this mutton, the red one is goat stomach , goat stomach is delicious. This is mutton , let me pick out some lean meat for you . How much are these big pieces of lean meat ? 48 yuan per jin , 80 yuan and 6 mao, I’ll give you 80 yuan. Uncle, I don’t want MSG , okay, no MSG . I’ll put in less salt, Auntie. If you put in too much, it’ll be too salty when you get home, and it won’t be good for seasoning. I can’t put in too much salt, it won’t be salty enough when you get home, you can add a little more salt. Auntie, I gave you a packet of blood tofu. You don’t need it, the blood is cooked, it’s delicious in it. Take care, Auntie. Bone broth , oh bone broth. Look, it smells so good, right? Yes, it’s different from the diluted kind, it’s real bone broth, real ingredients. Why are there so many people eating here? Look, there’ll be a line for my lamb offal soup soon. Do you want some pepper? Pepper , look here , it’s really cooked. Look, it’s different from the one soaked in caustic soda . Look, you’ll want to come back after eating this kind once. That kind is only good after eating it once, the seasoning is adjusted. That lamb offal is soft and tender, you won’t want to eat it after eating it once. This kind makes you want to eat more and more. What is this, a steamed bun? Shaomai with Qihua noodles is a type of chicken broth noodle soup with more soup than noodles, so the way to eat it is also very special. It is sold by the plate, with six bowls per plate. The local custom is to eat only the noodles and not drink the soup. The chicken broth is fresh and clear, with a sour and refreshing aroma. The diamond-shaped egg pancake is thin like a small flag and is used as a garnish. I ordered a two-in-one, which is three bowls of sour and fragrant chicken broth with chili oil. When you eat such a beautiful bowl of Qihua noodles, the smooth and chewy noodles with the fragrant sour aroma will instantly conquer your taste buds. You will involuntarily praise this bowl of noodles in your heart. In Shaanxi Xifu Qishan Saozi Noodles, the side dishes are… The dish features five colors: wood ear mushrooms and tofu, symbolizing a clear distinction between black and white ; eggs, representing wealth ; carrots, symbolizing a prosperous life; and garlic sprouts or chives, representing vitality. The five colors—red, yellow, green, white, and black—represent people’s best wishes for life. The key is to prepare the eggs into a thin omelet , cut into diamond shapes, and scattered in a bowl , thus perfectly presenting a visually appealing dish with excellent color, aroma, taste, and shape. In places like Xifu, Shaanxi, the first meal on the first day of the Lunar New Year is Qihua noodles ; Qihua noodles are eaten on important holidays; Qihua noodles are served when guests arrive; Qihua noodles are eaten on the elderly’s birthdays; and Qihua noodles are indispensable for important life events such as weddings and funerals, hence the name “Guoshi Mian” (meaning “event noodles”). From Wugongqi Huamian eastward to Xingping, there’s Jiaotang Saozi Mian (noodles with minced meat sauce); westward to Fufeng, there’s Qingtang Mian (clear soup noodles); southward to Zhouzhi, there’s Tuotuo Mian (flat noodles); and northward to Qianzhou, there’s Suantang Mian (sour soup noodles) . The origins of these noodles are all legendary. Although the names differ , they are essentially the same, and the preparation methods generally follow seven standards: “Wang, Jian, Qing, Xi, Xi, Xi, Ruan, Gong” (meaning the soup must be fragrant and the oil must be plentiful ). “Jian” (meaning the soup must be boiling hot , not lukewarm). “Qing” (meaning the soup must be clear, not cloudy ). “Xi” (meaning there must be plenty of soup and few noodles ) . “Xi” (meaning the noodles must be finely prepared and meticulously made). “Ruan” (meaning the noodles must be soft, not hard ). “Gong” (meaning the noodles must be presented attractively). I’ve already eaten two bowls ! There are too many people, we can’t make more. Ten yuan is all you can eat! Ten yuan is all you can eat! Because buckwheat flour has poor stickiness, it’s difficult to shape. Making buckwheat noodles requires a special “heluo bed.” The pressed he luo noodles are topped with a specially prepared broth, drizzled with a spoonful of bright red chili oil, and sprinkled with chopped green onions. This bowl of he luo noodles is ready. And then there’s another bowl. When that steaming bowl of buckwheat he luo noodles, shrouded in a misty, ethereal atmosphere, is carefully placed on the table, an irresistible aroma instantly fills the air. This aroma seems to possess a magical power, easily penetrating the nose and reaching the depths of the soul, awakening long-dormant taste buds. At that moment, color, aroma, and flavor intertwine in the bowl, creating a poem. The intoxicating smoothness and chewiness of the he luo noodles, combined with the rich and savory broth, blossom in the mouth. The noodles bounce between the teeth, each chew releasing endless delight , as if telling the unique flavors and stories of this land. This ramen shop’s noodles are hand-pulled on the spot, the portion is generous, the noodles are thin and cylindrical, cooked slightly firm , smooth and chewy, the chili is fragrant but not spicy, the soy sauce flavor is mild, and the vinegar is slightly acidic. The vegetables and fried sauce are very fresh , and paired with crisp bean sprouts and crunchy peanuts, it’s a delicious and nutritious noodle dish that’s both affordable and tasty. I’d like a small bowl of ramen with beef. These are two small bowls of beef. For the two small bowls of beef, sit to the west. One oil- splashed noodle, one large bowl of ramen, one small bowl, one large bowl of ramen , one oil-splashed noodle, one beef— 15 yuan a pot. Give me a pot to try! The crispy pork casserole is a popular dish at the night market. Seven or eight casseroles are made on one stove at a time, yet everything is done in an orderly fashion . A spoonful of broth is added to the casserole and brought to a boil. Then, crispy pork, kelp, and tofu skin are added one by one. Simmer patiently for a short while, and the fragrant aroma of the broth wafts out , whetting your appetite. When it’s done, sprinkle some chopped cilantro on top, and it’s ready to eat! The broth is very fragrant and has an unforgettable aftertaste. This is a time-honored brand from Kaifeng, a non-material cultural heritage, with over a hundred years of history. They’ve been making this for over twenty years , thirty years now. The people of Kaifeng’s love for all kinds of soups… The soup stall has been around for a long time, and you can see it everywhere on the streets and alleys . “A bowl of chicken blood soup after dark, even if you were given a god, I wouldn’t be willing to be one.” It uses more than 20 kinds of spices to make a pot of broth, so that every piece of chicken blood can be fully flavored. The chicken blood is delicate and smooth. It also contains chicken gizzards, chicken hearts, chicken livers, chicken intestines, etc. , and is seasoned with black pepper. The soup base is also very delicious and rich. Even on a night with a temperature of over 30 degrees Celsius, you can drink it and sweat it out. It feels so refreshing and comfortable. It is made with chicken carcasses, leg bones, and forks. This one is mainly chicken blood. The rest are the ingredients . You can put in whatever you like. People in Kaifeng seem to like to eat fried jelly. There are many fried jelly shops. The preparation methods of each shop are basically the same. This fried jelly stall has two large flat iron woks. The owner stirs on one side and the old lady cuts on the other. The two work together in perfect harmony. When stir-frying, they add wet sweet potato jelly pieces to the wok. The owner will stir-fry and crush the jelly while stir-frying . When the heat is high, the jelly is fried until it is crispy. It’s almost ready to serve. When adding the toppings, you can choose between spicy or non-spicy. Finally, add the restaurant’s homemade sauce and garlic juice. The bowl is brimming with goodness, and almost every serving has a crispy, burnt crust. My personal opinion is that the more crispy the crust, the more delicious it is. The caramelized aroma, combined with the sauce and the heat, creates a rich and lingering flavor . The potato noodle shop has a large storefront. As soon as you enter, you see a steaming stove with broth simmering in the pot . Put scallions, cilantro, peanuts, and other small ingredients at the bottom of the bowl , pour in the broth, add the softened potato noodles and simple side dishes, and you’ll get a slightly spicy serving . The potato noodles are very chewy, and the soup is savory. The peanuts soaked in the soup are crunchy and delicious. On a cold winter day, a bowl of hot potato noodles is so comforting . “Non-spicy, you take this bowl. This bowl is non-spicy . I’m going to stir the soup. Don’t move the bowl. This one is non-spicy. These two are not spicy. Take them one by one, don’t burn yourself.” Are all servings a fixed amount? It is said that in the Xinzhou area, where Han and non-Han people live together, the custom of eating meat in large bowls is still maintained . Lamb offal soup is one way to eat it. However, the locals in Qicun eat pork offal soup. The offal soup is made with pork bones and contains ingredients such as intestines, liver, and lungs. The soup is freshly taken from the stove, and the aroma is wonderful. The meat is chewy and the smell of offal is not too strong. It is very fragrant. Hello, welcome! Lean or fatty? Fatty or lean? It’s delicious! Fatty or lean, would you like a bowl? Ordinary or premium? If you like meat, you can come with premium. Premium, please. Let me give you a flatbread first. Or would you like a flatbread? Okay ! Yuxianglou Pucheng Water Basin has been open for nearly 30 years. Locals eat it for breakfast. The shop puts a secret chili sauce and refreshing side dishes at the door for you to help yourself. Water basin lamb originates from Weinan City, Shaanxi Province , and is most famous for its products from Dali, Pucheng, and Chengcheng . Unlike the well-known lamb stew, water basin lamb is just a large bowl of clear soup and large chunks of meat. Lamb , plus palm-sized crescent-shaped flatbreads, a sprinkle of Sichuan peppercorns, and some cilantro. How much cilantro do you want? Sure, I’ll bring it over . “There’s a strange thing in Tongzhou: they sell half-baked flatbreads.” The flatbreads are crispy and delicious, known as crescent-shaped flatbreads. They can be torn into small pieces and soaked in the soup, or split open and filled with lamb and side dishes. The clear, large bowl of lamb soup is very fragrant, with the pure aroma of lamb dissolving into the soup. The large chunks of lamb appear quite unassuming in the soup. When you eat them, the juicy lamb will even burst with flavor between your lips and teeth. The fat and lamb soup explode together in your mouth, and the unique aroma of lamb is simply irresistible. The addition of Sichuan peppercorns is ingenious. The soup is fragrant and the lamb is sweet and fresh. Every piece of lamb seems to float in the soup, as if it is the sedimentation of time , connecting ancient tradition with modern taste buds. A gentle sip of the soup immediately fills the mouth with its deliciousness , while the tenderness of the lamb dances on the tip of the tongue. Every ingredient is like a carefully choreographed movement. Together, they create a feast for the senses, bringing unparalleled satisfaction. “Spicy Garlic Lamb Blood” is probably one of the oldest and most popular snacks in Shaanxi. The aroma of chili powder and minced garlic bursts forth as soon as hot oil is poured over it, filling the entire bowl of lamb blood with an enticing fragrance. A full plate of fragrant garlic lamb blood has a crisp, chewy, and delicate texture, spicy but not overpowering, and full of flavor. In Guizhou dialect, the pronunciation of “戳” (chuō) is the same as “夺” (duó). Rice tofu dropped into the hot pot is easy to fall apart when picked up with chopsticks, so bamboo skewers are used to “戳” (chuō) the rice tofu from the pot into the bowl. ” 夺夺” (duó duó) rice noodles are both a snack and a hot pot. The broth is based on sour soup, which is sour and spicy with an irresistible aroma . The side dishes are plentiful, and each one does not interfere with the main flavor. The rice noodles are smooth and chewy when you take a bite. The soup is spicy to the core and fragrant enough to make your mouth water.

警告！这个视频会让你忍不住流口水！36碗神级汤面，总有一款戳中你的胃！治愈所有不开心～
谁能拒绝一碗裹满汤汁的粉面？！从云南蒙自小黄牛米线到山西饸饹，从豆花米线到单县羊汤！每一口都是烟火气！36 种全国特色小吃大集合，覆盖南北风味，重口味、清淡口全拿捏！每一款都是本地人私藏的宝藏，吃货必码！收藏起来，以后旅游直接按清单打卡，碳水的快乐，就是一口热气腾腾的粉面汤，准备把每个时间戳都收进你的必吃清单！

01:31 蒙自小黄牛米线
03:58 豆花米线
06:04 豌豆凉粉
09:45 明月虾面
10:44 惠记粉汤羊血
11:27 米皮、面皮
12:51 肉丸胡辣汤
14:42 神仙粉
16:16 手工凉皮
20:33 单县羊汤
21:24 德州羊汤
22:40 山西羊汤
24:12 网红羊汤
25:24 羊杂汤
26:12 板面
29:45 董记荞麦面
33:47 虾子闵家羊肉粉
36:14 鹅肉粉
38:17 豆花粉面
41:17 卢家超薄剪粉
43:20 徐姨妈特色卤粉
44:35 肠旺面
45:42 四川羊肉汤
49:25 羊杂汤
50:43 旗花面
55:26 兴平过事面
56:56 饸饹
01:01:16 油泼辣子面
01:03:06 砂锅
01:04:02 鸡血汤
01:05:33 小三炒凉粉
01:09:01 土豆粉
01:10:49 奇村杂碎
01:11:17 水盆羊肉
01:14:33 夺夺粉