Noodles have a long history in China. The "Zhu Bing" of the Eastern Han Dynasty and the "Tang Bing" of the Wei and Jin dynasties were among the earliest names for noodles. Noodles are not only an economical staple for filling the stomach but also a fine delicacy suitable for elegant occasions. According to historical records, many high-ranking officials and nobles enjoyed eating noodles and served them to distinguished guests. Why are noodles so popular?
Noodles are best eaten at noon.
Noodles are rich in carbohydrates, providing sufficient energy. During the cooking process, they absorb a large amount of water; 100 grams of uncooked noodles become 400 grams after being cooked. Therefore, they produce a strong feeling of fullness. Additionally, noodles can stimulate mental activity, as the human brain and nervous system require a food source that is 50% carbohydrates. Noodles are one such beneficial ingredient. Hard wheat contains B vitamins, which have a stimulating effect on brain cells. Therefore, having a bowl of nutritionally balanced noodles at noon is a good choice. In general, one should eat foods high in protein in the morning, and eating noodles at night is not conducive to digestion and absorption. Eating noodles at noon aligns with the Chinese saying, "Eat well in the morning, eat your fill at noon, and eat little at night." Do noodles make you fat?
Every 150 grams of cooked noodles contain 1 gram of fat, 7 grams of protein, and 40 grams of carbohydrates, with a calorie count of 180 kcal. Compared to some high-calorie, high-fat foods, it is not a fatty food, but it is particularly filling. Because many studies have shown that slowly digested carbohydrates can increase satiety, consuming an appropriate amount of noodles daily will not pose a risk of weight gain. The chewier the noodle, the more nutritious it is.
Due to the difference in wheat flour, the texture of the noodles produced will vary. Generally speaking, chewier noodles contain more protein and can better supplement the nutrients needed by the human body. Of course, the production process can also lead to differences in noodle texture. For example, in the north, salt is added to "awaken" the dough to make it chewier. Liu Fangcheng stated that adding salt to promote the chewiness of the noodles will not destroy their nutritional value, so there is no need to worry.
Noodles are best served warm.
Noodles can be prepared in a rich variety of ways, from chilled noodles in broth to scorching hot "oil-splashed noodles." However, Sun Mengli suggests that one should not eat noodles that are too cold or too hot just for the sake of a cool or stimulating sensation. Very hot noodles can damage the esophagus, while very cold noodles are not conducive to digestion and absorption. Most of the time, eating a bowl of warm noodles is the most suitable. "The original broth aids the original meal."
There is a saying in traditional Chinese diet: "The original broth aids the original meal." After eating noodles, dumplings, or tangyuan (sweet rice balls), people are advised to drink some of the original broth. From a nutritional perspective, there is some truth to this. Li Peiwen, a doctor of Traditional Chinese Medicine at the China-Japan Friendship Hospital of the Ministry of Health, said that when cooking starchy foods, the starch on the surface dissolves into the broth. When heated to 100 degrees Celsius, the starch granules break down into dextrin, which helps digest food. Moreover, noodle broth contains digestive enzymes that are not destroyed during the cooking process and can also aid digestion. Therefore, drinking the original broth can help reduce indigestion.
When eating noodles, one should also consider their physical constitution.
Professor Yang Li from the China Academy of Traditional Chinese Medicine and Professor Zhang Hude from the Health Preservation Department of Beijing University of Chinese Medicine both stated that the way one eats noodles should not be dictated by habit—eating zhajiangmian in Beijing or dan dan mian in Sichuan. Instead, one should choose noodles based on the season and their own physical constitution to enjoy delicious food while ensuring health. The several flavored noodles introduced below each have their own suitable audiences and seasons, guiding people to eat noodles more reasonably and healthily.
East
Yangchun Noodles
A bowl after drinking.
Yangchun noodles originally referred to a type of noodle soup with any toppings, known as "clear broth plain noodles," and was one of the most popular noodle dishes in old Shanghai. Later, because merchants and others avoided inauspicious words like "clear" and "plain," a well-meaning person took the word "Yangchun" from the ancient musical piece "Yangchun Bai Xue" (White Snow in Sunny Spring) to rename it. Famous Shanghai restaurants of the time, such as "Lao Ban Zhai" and "Si Ru Chun," were excellent places to eat Yangchun noodles. The preparation of Yangchun noodles is simple: place hot noodles in a bowl and garnish with a few green scallions. However, the "noodles" in Yangchun noodles are quite particular. Some use vermicelli, some use thin noodles, some use small wide noodles, and the most common is medium-thick square-shaped noodles, all called Yangchun noodles. Nowadays, however, Yangchun noodles are mostly made with egg noodles, which are爽口 and springy.
Although Yangchun noodles have no toppings, the broth is very particular. Some use pure chicken broth, some use a fresh soup made by frying eel bones or small crucian carp with ginger and scallions and other seasonings, some use meat bone broth, and some are simply made by pouring boiling water over refined salt, MSG, chopped scallions, and cooked lard. The broth of Yangchun noodles is the most nutritious and worth drinking among the various flavored noodle broths.
Moreover, Liu Fangcheng suggests that people who often have social engagements should eat a bowl of Yangchun noodles after drinking. Eating Yangchun noodles after drinking not only helps to sober up but also has the effect of nourishing the stomach and replenishing the body. Furthermore, because Yangchun noodles have a light flavor, they are suitable for both the elderly and children.
West
Lanzhou Beef Noodles
Eat in winter.
Among noodle dishes, the author has a special fondness for Lanzhou beef noodles. They are characterized by being "chewy, tough, smooth, and tender." The noodles are said to replenish qi, strengthen the intestines, and boost physical strength. The beef is sweet and warm, calming the middle and replenishing qi, nourishing the spleen and stomach. In addition, fragrant herbs, garlic sprouts, and scallions all contain various vitamins. Coupled with rapid cooking that well preserves the gluten protein and the addition of chili oil to increase the nutritional value of carotene, it's a complete meal. The Qing Dynasty poet Zhang Shu once praised "beef noodles" in this way: "At dawn, I chant the true sutra; at dusk, the White Pagoda stands empty. I burn incense and sigh, only longing for the beef noodles."
The quality of beef noodles depends on the clear broth. When Lanzhou people eat beef noodles, they first take a sip of the broth to know if it is authentic.
Lanzhou clear beef broth has five major characteristics: "one clarity, two whites, three reds, four greens, and five yellows." This means the beef broth is clear and fragrant; the radish slices are white; the chili oil is bright red; the cilantro and garlic sprouts are emerald green; and the noodles are soft, smooth, and translucent yellow. The chili in Lanzhou beef noodles is also very particular. To keep the broth clear, chili powder cannot be added directly, otherwise, it will turn the broth red and it will no longer be a clear broth. The chili must be fried with sesame and several spices in warm oil to a certain point, creating red oil, which is then ladled into the broth.
The method of making Lanzhou beef noodles has regional reasons. Beef replenishes qi and has the function of dispelling cold and wind. It is also seasoned with raw scallions, raw garlic, and cilantro, making the flavor rich and oily. Therefore, it has the effects of nourishing yin and kidneys, strengthening the body, and is more suitable for people who are weak or have shortness of breath, as it can combat fatigue. Yang Li suggests that winter is the best season to eat Lanzhou beef noodles.
South
Eat Re Gan Mian (Hot Dry Noodles)
Paired with seaweed soup.
Re Gan Mian is the top snack choice for people in Wuhan. For Wuhan locals, it is not just a snack but a feeling of nostalgia; the aroma is intoxicating even before eating. The origin of Re Gan Mian is actually simple: a Wuhan man who sold noodle soup was afraid his unsold noodles would spoil, so he cooked them, scooped them out, and spread them on a cutting board. He accidentally knocked over a sesame oil bottle, spilling oil on them. The next day, he briefly blanched these noodles, put them in a bowl, added seasonings like chopped scallions, and the result was surprisingly delicious. This unintentional creation was loved by the people of Wuhan, and now you can find Re Gan Mian at almost every food stall.
Re Gan Mian is different from both cold noodles and noodle soup. The noodles are pre-cooked, tossed with oil, and spread out. When eating, they are briefly blanched in boiling water, then mixed with a sauce made from sesame paste and sesame oil. Zhang Hude suggests that because Re Gan Mian is oily and has a "hot" nature, people who are prone to getting "heaty" (a concept in TCM) should eat it less often. It is more suitable for people with high physical exertion. When eating, it is best to pair it with a vegetable soup, preferably seaweed and egg soup or kelp and egg soup. Seaweed and kelp are excellent sources of calcium and can balance the nutritional imbalance caused by eating Re Gan Mian.
North
Zha Jiang Mian (Noodles with Soybean Paste)
The most nutritious.
Zha Jiang Mian is a characteristic food of Beijing, made by mixing noodles with stir-fried sauce and vegetable toppings. Professor Yang Li believes that among the various flavored noodles, Zha Jiang Mian has the most reasonable nutritional balance.
Traditional Beijing Zha Jiang Mian usually uses yellow soybean paste as the main ingredient and diced lean and fatty pork as an accompaniment. Yellow soybean paste is relatively high in protein and rich in B vitamins, to some extent making up for the vitamin loss during noodle cooking. Its main disadvantage is that it is often too salty. The content of the stir-fried sauce can actually be richer. Using less yellow soybean paste and more sweet bean paste and pure soybean sauce will make the taste more delicious and less salty. If a little沙茶酱 (satay sauce) can be added, it will add a seafood flavor. From a Traditional Chinese Medicine perspective, the diced pork in the sauce has the effects of nourishing the kidneys and blood, and moistening dryness; therefore, Zha Jiang Mian is especially suitable for consumption in autumn and winter as a food that moistens the body. However, pork has a relatively high cholesterol content, so people who are obese or have high blood lipids should not eat too much of it.
The vegetable toppings ("caima") are key to ensuring the nutritional quality of Zha Jiang Mian. Candidate ingredients include green peas, shredded cucumber, shredded radish, shredded carrots, shredded tofu, etc. As long as enough vegetable toppings are added to pair with the noodles, it is equivalent to eating a lot of fresh vegetables, easily achieving dietary diversity, and ensuring a sufficient supply of vitamin C and potassium. Adding shredded tofu is especially important because it can supplement the calcium that is relatively lacking in the sauce and noodles. If the vegetable toppings for Zha Jiang Mian are scarce, you can pair it with a cold side dish when eating to increase the intake of vitamins, carotene, and fiber.
Center
Dao Xiao Mian (Knife-Cut Noodles)
Suitable for young people.
Dao Xiao Mian is the most representative noodle dish from Shanxi, truly unparalleled in the world. It gets its name from the method of shaving the dough directly with a knife. The noodles shaved with a knife are thick in the middle and thin on the edges. They are smooth on the outside and chewy on the inside, becoming more fragrant the more you chew, and are very popular among those who enjoy noodle dishes.
The noodles shaved by masters in Shanxi are each about 21 cm long and 0.2-0.4 cm thick. They can shave 118 times per minute, processing a wet dough made from 2500 grams of flour per hour. There is a catchy rhyme that praises it: "A leaf falls into the pot, a leaf floats; a leaf leaves the dough, another knife appears. Like silver fish falling into water, turning white waves; like willow leaves riding the wind, down from the tree branches." The seasonings for Dao Xiao Mian (commonly known as "toppings") are also very diverse, including tomato sauce, meat sauce, mushroom and egg sauce, etc., paired with seasonal fresh vegetables like shredded cucumber and mung bean sprouts, and a few drops of aged vinegar make it very delicious.
Liu Fangcheng explained that due to differences in the production process, Dao Xiao Mian noodles are harder and not easily digested. Therefore, young people can try them more, but the elderly should not eat too much. When eating, instead of the traditional sauce, you can add some shredded chicken, shredded pork, shredded green peppers, and shredded carrots to balance the nutrition. In autumn and winter, you can also add shredded cucumber and radish, as cucumber has the effect of reducing "heat" (a concept in TCM), while radish can relieve coughs and asthma, alleviating autumn dryness.