Zhuhai Noodles Notes: Three Noodle Restaurants You Must Visit
I am from the north and grew up eating noodles, steamed buns and porridge. So I have a deep affection for pasta. When I first entered college, I went to eat with my roommates and saw everyone queuing up to buy rice, so I ordered to follow. As a result, every time I finished eating, I had to buy another Roujiamo, because after eating the rice, I felt like I hadn't eaten. I had to have some pasta to feel full.
As an authentic northerner, I still can’t get used to a diet without pasta. I have been coming to Zhuhai for 3 years and have been looking for authentic and delicious noodle restaurants. Now I have finally discovered something, at least I know where to eat noodles when I want to eat them.
Although China is divided into north and south, and there are people who eat noodles and eat rice, these are just differences in household staple food and do not affect the dietary preferences of rice and noodles across the country. I remember a gourmet saying this: To see how good a chef is, you have to eat his fried shredded potatoes; to experience the taste of a place's cuisine, you have to try the local pasta. Although many places do not mainly serve pasta, they have their own unique ways of eating it. This method is closely related to local tastes, customs and food culture.
I specifically read Teacher Dong Keping's "Oral Greed" to see a gourmet's detailed explanation of eating noodles. Different pastas in each region have their historical origins. However, the characteristic ways of eating noodles that continue to this day are still preserved: Beijing fried noodles, Shanghai Yangchun noodles, Wuhan hot dry noodles, Chengdu Dandan noodles, Shanxi sliced noodles, Shaanxi fried noodles, Lanzhou beef noodles, and Xinjiang pulled strips. There are also many places to eat noodles in Zhuhai, and there are many kinds of noodles. I have been here for 3 years. If you want to ask me where to eat noodles in Zhuhai, I will highly recommend the following 3 restaurants. They are not comprehensive yet, and I will continue to explore.
When it comes to Zhuhai noodles, the one that is both local and highly praised is Qi Shu Gong Zhu Sheng Noodles.
Four stores have been opened in Zhuhai: the earliest Wan Chai Sha store, and later the Huafa Shangdu store, Jilian Market store and Litchi Bay store. The specific address and phone number I won’t write it down, it’s all available on Baidu, no need to make an appointment. It’s not that it’s not popular, but it’s a fast food restaurant with a high table changing rate, so you may have to wait for a while before you can find a place to sit.
This is the menu of Seventh Uncle. Because the soup stock in his noodle soup is very rich, you don’t have to worry about whether it is the signature or the taste when ordering. They are all upright. The price is very affordable. If you just go for a bowl of the signature bamboo noodles, you can get it for 6 yuan.
Here I would like to particularly recommend the shrimp wonton noodles and boiled lettuce
Shrimp wonton noodles:
I often eat it myself, because their bamboo noodles and shrimp and meat wontons are both great, so I just order the wonton noodles.
First of all, I want to popularize Bamboo Noodles. Bamboo Noodles are a traditional pasta in Guangdong Province. They are noodles made by pressing large bamboo poles, so the original name should be Bamboo Noodles. , Cantonese people disliked the word "gan" as unlucky, so they called it "Bamboo Sheng Noodles". Friends who have watched "A Bite of China" should know this kind of noodles. This kind of noodles pressed with bamboo poles is very tough, crisp and elastic, and has a faint aroma with every bite. This is because the bamboo noodles are made with duck eggs instead of eggs. According to A Tip of China's research, the soup of Zhusheng Noodles is made from pork bones, earth fish and shrimps. Therefore, people who eat Zhu Sheng Noodles for the first time can’t help but take a sip of the soup first because it smells so delicious.
Boiled lettuce:
Usually a few lettuce leaves are served with each bowl of noodles, but every time I go, Still couldn't resist ordering another side of boiled lettuce. This is the best boiled lettuce I have ever eaten in Zhuhai.
There are two reasons why the lettuce here is delicious: First, the lettuce itself is selected from the relatively young leaves, so the lettuce itself has a crisp and sweet texture. Fresh vegetables have a strong flavor.
Secondly, the oyster sauce used to mix the lettuce feels like some kind of seafood sauce has been added, it is delicious but not greasy.
I originally wanted to recommend a restaurant called Oriental Palace China Lanzhou Beef Ramen, but then this restaurant closed and disappeared, and I don’t know where it moved. Now I have discovered another beef noodle restaurant that is more delicious and authentic than this one, it is Lan Xiaohua Beef Noodles.
Address: Near Jilian Market in Jida, opposite No. 4 Middle School
The first impression of Lan Xiaohua is: clean, artistic, and fresh. As soon as you enter the store, the aroma of the noodle shop hits your face, which instantly increases your appetite.
Lan Xiaohua doesn’t have many dishes, but because their base soup and chili are well used, the taste will not be too bad according to your own preferences and tastes.
I ordered the signature beef bowl, a braised egg and a plate of shredded potatoes. Niu Dawan is actually the name of the local authentic beef noodles, which is like the nickname of beef noodles. The beef in the signature beef bowl is standard beef slices, and the basic version is beef cubes. The braised eggs and cold shredded potatoes are not as amazing as his beef noodles, so I don’t recommend them.
I heard that to judge whether a bowl of beef ramen is authentic, judging from the color alone, it is one clear, two white, three red and four green: clear soup, white tender radish, red oil chili and emerald green. Cilantro and garlic sprouts.
The noodles came, and the portion of the beef bowl was quite large and there were many slices of beef, so until the end of the meal, there was a surprise of finding another piece of beef. I took a sip of the soup first. It was very fresh. The bone soup was strong but the noodle soup was very clear. So even though I didn't finish the bowl of noodles, I finished the soup. I sat at the table across from the kitchen, which is open to glass, so I could see the ramen chef stretching, folding, and pulling a whole piece of noodles repeatedly, and the dough was like a part of his fingers, letting him do whatever he wanted. Direct the dough until it is stretched into thin noodles without any breakage. I couldn't help but try the ramen quickly. It was very delicate and chewy, but the texture was not elastic, which is very different from Zhusheng noodles.
What is particularly worth mentioning is the white and green colors of this bowl of noodles. I was really surprised when I took the first bite of this radish, so I couldn’t help but take a photo as a souvenir. The radish is cooked just right, so the amount of juice absorbed by the radish itself and the taste are excellent. The radish is very soft in the mouth but does not melt instantly. The soup is perfectly blended and the fresh fragrance of the radish itself makes it a thumbs up!
I don’t know if the coriander and garlic sprouts are purchased locally, because the taste of coriander and garlic sprouts is very good. The best way to eat it is to scoop up some coriander and garlic sprouts with each mouthful of soup. The flavor of garlic sprouts and coriander will make the soup more delicious.
The last thing I have to say is chili, chili, chili! This is really important. Chili peppers definitely have the power of sublimation in northern pasta. Lan Xiaohua also specially made a journey of a bowl of noodles, which is quite interesting to read. I specifically read the description of the chili pepper section, and sure enough, it was said to be chili oil made from Gangu chili peppers shipped by air. Gangu peppers are very famous and are known as the "hometown of peppers". The peppers grown here are bright red in color, thick and oily, and have a rich and spicy flavor. So after eating their noodles and tasting their chili, I must come to eat their cold skin. It’s because of the chili. The cold skin made from this kind of chili must be pretty good.
After living in Gardens by the Bay for so long, I discovered that there is a very delicious noodle restaurant so close to me! It is located in the resort. I have known about this restaurant for a long time, but I was fooled by its name and thought it was a place to eat seafood and Cantonese food, so I ignored it.
Address: Inside Zhuhai Resort (next to Starlight Convention Center)
Temporarily recommended dishes: biangbiang noodles, cold noodles, rolled noodles (I haven’t eaten them all yet, so I recommend these first)
As soon as I entered the restaurant, I saw Master Li’s photo and introduction at the front door
< p>Master Li has been making noodles for more than 30 years and is known as the "King of Northwest Noodles". He is an authentic Shaanxi native and is proficient in various pasta making techniques. I heard that many municipal leaders had eaten the noodles he made and spoke highly of it. I also heard that many people in Zhuhai drove thousands of miles in luxury cars just to eat a bowl of noodles made by him.
I came here specially to taste biangbiang noodles. After eating, I just want to say: I will eat this noodles 100 times again!
A bowl of biangbiang noodles is 25 yuan, three noodles, enough. When the waiter brought the noodles, the aroma of the whole noodles hit you. The color and fragrance were very attractive. The cooking method of biangbiang noodles makes the layers of noodles and ingredients very clear. Generally, after the noodles are cooked, bean sprouts and green vegetables are added. After taking them out, add sesame seeds, chili powder, chopped green onions, and small garlic granules to the bowl. , finally heat the oil and pour it on the chili noodles after it cools slightly, and it’s done.
It is not difficult to make, but biangbiang is very demanding in terms of texture, control of heat, and the ingredients themselves. This bowl of biangbiang noodles made by Master Li is really amazing! The texture of the noodles is chewy and chewy. It would be difficult to make such quality without enough time and proper handling techniques. I heard that the ingredients for this bowl of noodles were carefully prepared by him using more than a dozen kinds of condiments, so after mixing them evenly, every bite of biangbiang noodles was enjoyed in the mouth, with the spicy chili, the aroma of oil from the hot pot, and the moderate salty aroma. The seasoned and chewy noodles melt in your mouth and are simply enjoyable.
In addition to the famous biangbiang noodles, another thing that makes me very happy is: I finally found delicious cold noodles in Zhuhai! I ordered a portion of Liangpi and a portion of Qishan Rolled Noodles, both of which tasted very Shaanxi. The cold skin is very soft, smooth, moderately soft and hard, the gluten is very chewy, and the sour, salty and spicy flavors are just right. Qishan's dough is different. The dough is hard, elastic and very refreshing. The ingredients and taste of the two are the same, it just depends on your personal preference for the softness and texture of the dough. I am very satisfied to be able to eat such authentic cold skin outside.
Many people also recommend Zhuhai Fisherman’s noodle dishes such as saozi noodles, shaved noodles and fried cakes. It’s just that I haven’t had time to taste them all. However, I have decided on this restaurant and highly recommend it! So I plan to write a special article about Zhuhai Fisherman’s Noodles after I go there a few more times to express my love for it.
There are many places to eat noodles in Zhuhai, but the places where you can eat delicious noodles are really limited. As someone who has special feelings for the opposite side, I will continue my journey of searching for noodles.
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Your likes and tips will be the motivation for me to continue my food journey , looking forward to meeting you through food and words in the world.