On July 3, the results of "China's Top Ten Noodles" selected by the Ministry of Commerce and the China Hotel Association were released. On the list, there are well-known Lanzhou noodles, Beijing noodles, etc., as well as little-known tablets in Sichuan children, Kunshan Ouzou noodles and so on. This combination causes a hot debate. What kind of noodles can be selected into the top ten? How to eat noodles for both nutrition and taste? The "Life Times" reporter interviewed a number of industry experts to answer questions for you. Controversial results Historical evidence shows that noodles originated in China and has a history of more than 4,000 years. All along, folks have the saying of "China's five major noodles", namely the Lanzhou Ramen, Beijing Noodle, Sichuan Dandan Noodle, Wuhan Hot Noodle and Shanxi Noodle. The new list includes Henan Hee Kee Noodles, Hangzhou Jiaerchuan, Kunshan Ao ZaoMian, ZhenJiang GuoGeMian and YanJi LengMian. As a major food-provincial province, no one has been selected for Shaanxi's noodles, and many people questioned it. Jin Yong, the deputy secretary-general of the China Hotel Association, explained that the selection was based on nationwide consensus, but because of regional relations, not every side was known to the Chinese. For example, many people have never heard of films such as the films of Sichuan, the kitchen, and the pot noodles, but they are known to everybody in Hangzhou. They are intangible cultural heritage in Jiangsu, and the pot noodles are known as “three Zhenjiang strangeâ€. "one. Sun Yingwu, deputy director of the Chinese culinary masters and the Chinese Cuisine Association, believes this result is slightly unfair. For example, Shaanxi Yanzi Noodle is not only famous, but also has history. It should be selected more than the three mentioned above. Each of the Top Ten Faces has Its Strengths and Weaknesses The "Top Ten Famous Faces" have different tastes and characteristics, and they are often the best of noodles. For nutritionists, these ten kinds of noodles have some disadvantages. Wuhan dry noodles: hot noodles, smooth noodles, noodles, sauces made of sesame paste, sesame oil, balsamic vinegar, chili oil, etc., are fragrant and delicious. Zhang Hude, a professor of health care at the Beijing University of Chinese Medicine, believes that the advantage of hot dry noodles is that they are seasoned with sesame sauce and can be supplemented with calcium and protein. However, because of their high calorie content, there are fewer types of vegetable codes and nutrition is not balanced enough. Hot dry noodles need to be oiled. They are more suitable for those who consume a lot of energy, and those who are easy to burn should eat less. It is best to serve with bowl vegetable soup when eating, which helps to balance nutrition. Beijing noodles: Fan Zhihong, an associate professor at the College of Food Science and Technology at China Agricultural University, told reporters that the traditional Beijing noodle sauce is based on yellow sauce, and fat and lean pork are ingredients. Yellow sauce contains more protein and vitamin B12, pork contains more vitamin B1, so vitamins are more abundant. The disadvantage is that the yellow sauce is too salty, and the fat content of the pork is too high, which can easily cause excessive oil intake. It is recommended to use less of the yellow sauce, with sweet sauce, sand sauce or bean paste, less salt and delicious; change the fat lean diced into lean pork stuffing or beef stuffing, use nonstick fry sauce, can greatly reduce fat. If the fried noodles are served with several kinds of vegetable code, such as green beans, cucumber, radish, bamboo shoots, bean sprouts, mushrooms, silk, etc., nutrition will be better. Shanxi Cut Noodles: The cut noodles originated in Taiyuan, Shanxi Province in the 12th century. Each surface is about 21 cm long and 0.2 to 0.4 cm thick. Due to the large thickness, the loss of soluble nutrients during cooking is less. The seasoning can be used for tomato sauce, meat fry sauce, egg ear fungus, etc. It can also be accompanied with cucumber, green bean sprouts, green pepper, carrot, and other vegetables, rich in nutrition. Liu Fangcheng, senior engineer of the Beijing Food Association, said that the cut noodles are hard and difficult to digest and it is not recommended for the elderly to eat more. Lanzhou Ramen: Lanzhou Ramen has the characteristics of "reinforced, tough, slippery and tender". Among them, beef can raise the spleen and stomach; accessories such as parsley, garlic sprouts, leeks and so on contain various vitamins. Due to the geographical characteristics, Lanzhou noodles have the effect of body strengthening and are more suitable for people with frailty and asthma. Yang Li, a professor at the Chinese Academy of Traditional Chinese Medicine, recommends that you eat more Lanzhou noodles in the winter and add some light vegetables. Sichuan Dan Dan Noodles: As early as 1841, dan dan noodles won people's love. The production and sale of this snack was completed on a pair of shoulder poles, hence the name “Tan Dan Noodles.†Fan Zhihong believes that dan dan noodles are rich in spices, including lard, sesame oil, sesame paste, garlic, red oil chili, pepper noodles, and buds. More than ten kinds of dishes, etc.; food code is less, and more oil. The pungency will help people in damp areas such as Sichuan to get wet, but people who are in dry areas or suffer from skin diseases and who are easy to get angry should not eat it often. Henan Xiao Kee noodle soup: Noodles are a special gourmet food of Henan's "boiled meat, vegetarian, soup, and vegetable". The fragrant noodle of the noodle soup, kung fu in the soup, needs to be cooked with superb tender lamb and sheep bones for more than 5 hours, and then join the Chinese herbal medicines of Codonopsis pilosula, Chinese angelica, astragalus membranaceus, white peony root and Chinese wolfberry. When eating, it must be served with kelp, tofu, vermicelli, quail eggs, sea cucumber, and squid. Zhang Luwen, a dietitian at the Nutrition Department of Zhengzhou People's Hospital, said that the noodles are delicious, but they are hot and not recommended for hot summer seasons. Hangzhou Pianchuanchuan: The supplements of Hangzhou Pianchuanchuan are mainly pickled cabbage, bamboo shoots, and lean pork. Wang Chengsheng, secretary general of the Health Rehabilitation Specialist Committee of the Nanjing Natural Medical Association, said that the pickled cabbage and bamboo shoots in the Pianchuan River are delicious and tasty. The effect of health, but because it is mostly marinated, high salt, high blood pressure patients, pregnant women should not eat, eat less soup should be noodles. Kunshan Ao Zao Noodles: The main ingredients of Zao Zao-Mian are herring, Kunshan cannabis duck or Lao Ya, fresh pork shank and so on. Professor Xia Dengjie, chairman of the Association for the Promotion of Healthy Lifestyles of the World, said that the protein content of herring is higher than that of chicken, and that ducks and hooves are helpful for nourishing yin. There are "three hot" features on the side of the oven: hot on the surface and water in the boiling water when the lo mein is cooked; the soup is hot, the prepared noodle soup is put in the iron pot over the fire and boiled; the bowl is hot and the bowl is washed in boiling water Taken, these have increased the degree of hygienic face of this kind. Due to the high protein content, liver, kidney insufficiency or excess nutrients should not eat more. Zhenjiang pot noodles: Zhenjiang pot noodles are well-known pasta in Zhenjiang. The lid is made of "jumping noodles", there are pores on the noodles, and the marinade is tasty and chewy. Wang Dongxu, director of the Department of Nutrition of Nanjing Hospital of Integrated Traditional Chinese and Western Medicine, pointed out that the accessories for the pot cover are very special, with octagonal, geraniol, etc., which are suitable for consumption by people with constitutional chills, and those with hot constitution should eat less. It should be noted that there are more soy sauce and white sugar in the lid, and hypertension, diabetes, and pregnant women should not eat too much. Yanji Lengmian: The sweet and sour cold noodles are Korean traditional foods. The main ingredients are buckwheat noodles, which are accompanied by beef slices, peppers, kimchi, apple slices, and vinegar sauce. Fu Jinru, honorary director of the Tianjin Nutrition Society pointed out that buckwheat noodles are coarse grains, high levels of B vitamins and rutin, which have the effect of reducing blood fat, softening blood vessels, and preventing cerebral hemorrhage, which is not common in other cereals. Buckwheat noodles are cool, and they also have cold sour soup. The elderly, maternal, spleen and stomach should eat less; buckwheat noodles are not easy to chew, and it is best to eat slowly, which helps digestion. Febuxostat Intermediate,Febuxostat Api,Febuxostat-24 Intermediate,Febuxostat Ethyl Ester Shandong Bolode Bio-technology Co., Ltd. , https://www.bldpharma.com