问：
多少种面条，吃，使之更加具体。
答：
河南回族眠，兰州拉面，湖北的热干面，安徽板面，北京的面条，炒支撑新疆，四川担担面，岐山臊子面的面条过冷，山西面。 …我已经吃了这些荣誉。有没有吃过会给你50。
全国不能跨做法一致的，以下你什么？
01岐山臊子面
岐山臊子面具有3000年历史，最初在周朝开始。在作出大肉“儿童尿液气味”（即肉丁）加豆腐，黄，木耳，搓汤圆，倒入表面形成。岐山臊子面以“薄，盘，光，酸，辣，香，油炸，薄，王，”xx的特点。
02杨凌浸薄白面条
侧肋骨光，油汪蒜辣香，装载分流域汤面条，我越嚼越香。杨凌浸面，汤面，吃分离时，从大盆地文件夹慷慨和长期拉面条一碗汤，然后卷起一地咬一口吃面条。
03鲍鱼鱼翅表面
到鱼翅鲍鱼粉，鸡蛋，面粉身体透明的鳍整合面，筋道，营养丰富。
04邦邦（声音）邦邦（声音）表面
邦邦（声音）邦邦（声音）表面扩散的千年，久负盛名。面“筋，光，香”，以良好的炒锅炒重复表面肉丁或猪肉和香辣，竹笋，菜瓜等，一起是色，香，味，形和小吃口味特点是非常先秦至风味地道。
05户县把汤面条
像一座桥位。最重要的是Nawanlaotang，越岁就越好，深色酱油，在浮顶切碎的韭菜叶。吃，夹一筷子面小，易百放入汤，然后吃，因此被称为“把面条。”
06大蒜浸表面
一小碗干辣椒粉，蒜茸，倒入油锅，叫嚷声慢慢拉你的声音所藏金红辣椒，Wanbian浮动油价泡沫，然后添加一些醋和盐少许宽面条鱼倒出来一个大碗，加入蔬菜和大蒜浸送达汤，酸辣可口的大蒜浸方碗。
07滑县马铃薯面条
从民间滑县面食衍生
。
08荞麦
陕西小吃，这个名字之一，约有600多年的历史。特别是在陕北，韩城，西安校场门白荞最为有名。新鲜时使用荞麦做，一般冷的食物，可以增加羊肉臊子热吃。香水是相当插入时挖掘，经修订的特点，红酒吧强硬。
关闭冷面09
多味调和，利口新鲜插入时，面条面筋，夏季高品质的产品。
10林乐
表面材料是一种典雅，风格独特的面食有一千多年的历史。荞麦面在早在面料，再加上羊肉，葱花及茴香，八角，胡椒，辣椒，辣椒和其他煮羊肉汤，味道香而不腻，美味可口。
11坦克表面
法院坦克表面的寿面称，蔓延到这边是唐代宫廷晚宴的产品，目的是专为皇帝和杨玉环。通过切削材料，研磨，过滤，干燥，油炸，爆炸和其他船只。感，明亮，味道醇厚，面筋Tangnong，不腥不腻。
12格兰奇表面
羊肉面是田庄的主要饮食特色，到田庄表面不吃肉不喜欢吃羊肉泡馍西安。春的羊肉汤春，xx手的田庄，热，香，辣的空气扑面而来一边走向。
13韩城肉类贴布
，讲究的是原汤果汁。首先蒜片，辣椒面，香菜炒炒，然后他们的肉块，加入肉汤。进入决赛的线切割面包，锅前，将辣椒油浇，然后与香醋煮熟。稍有嚼头相当。
14礼泉品牌表面
品牌的表面，被称为世界上{dy}个方便食品。阿一壶沸腾的水，将在一个碗盛采访，重复使用灌溉开放，称之为“泖”。然后把酱，可以吃更多的调味部署独特，使用猪油调和辣椒面，以葱，葱叶，盐和当地酿造醋的陪同下可以增加汤食用，也可干吃。
15春季臊子面
陕西当地独特的新年食品。
16卤肉菠菜面
卤肉将加入菠菜面，与众不同。
17拉面
拉面是传统的习俗在该地区，面食小吃，陕西，八个奇怪，宽，如带。混合后的热Youpo吃，是由色彩的协调性，灵活性，流畅，优雅的香味特征。
18 Youpo表面
你Cuyou手滚动全系统面，在沸水中首次葱，猪肉，辣椒粉，盐和其他成分的陪同下，然后撒上了厚厚的一层辣椒面用水煮熟，Gunfei挖出泛的内部几乎是一勺花生油，突然倒在了红辣椒和面条。宝后，热面，皮肤蜡黄，辣脆的食物时，灵活组合的重点。
19西红柿，鸡蛋，西红柿，鸡蛋面
弗莱，把煮熟的面，红岩美味多汁，浇注。
20 Suantang表面
也被称为“细长面”，具有“薄，轻，油炸，薄，汪，酸，辣，香
。”柔软耐嚼，汤香味，罚款的做法，{dywe}的。
21刀削面
的道学外面叶，厚边薄。柳树的形状，外筋内的主要入口光滑，柔软，不粘，越嚼越香喜欢吃面食，深受欢迎。
22西屋
面条，干到用热开水锅面后捞出，用好的酱油，加上猪油，没有汤，醋，花生酱及其他调味品，功能组合：香辣多香型。
23韩城大刀大刀表面
面对充满技术，使用传统的刀，切割刀，当他高举右手，手左手，虽然提到过的边缘，这与刀，刀很容易转变的钟声，面对扭曲絮，木巴的压力，为一整笔，卷成一毫米厚度，堆积在一个半圆形。平面切如丝，水好，打开锅，滚熟2。
24翡翠表面
，菠菜面，绿色的面条辅以竹笋丝，鸡丝，火腿，蔬菜及其它彩色“浇头”，色彩丰富，味道可口。
25 Laomian
Laomian共同和北方面食的普及杠子成为英尺宽和长压格式，一成细条状刀割堆放电影。辅以熟虾仁，滑片，如焦炭炸面筋。
26蔬菜配菜
面是真实的“平原”。面条煮熟冷水，排水，拌匀与成熟油的数量及放置在更广阔的市场，混合以蔬菜产品时，由各种调味品补充。
27
干县
浇筑汤锅前下方，移交后，汤锅。在冰里冰冷的水，更多的光线更肋骨味道更好。进入尿液气味添加在孩子的汤。
28龙Xumian
龙Xumian的传统风味面食品种的节日，一个已超过300多年的历史。薄膜表面，如头发，芦笋等交织在一起，因此得名龙Xumian。
29勉
回族眠的特点是碗大，面筋，肉，烂，汤醇，美味，最xx的羊肉勉。
30面
瘦肉，竹笋，为香菇的成分，切断丝炒，炒米粉
将占上风，口味独特。
31旗花
“花旗”也被称为“精致的一面”。由于像花非花表面颜色，顾乐“精致的脸庞”，也称为“七开支方面”之称，因为它使用鸡蛋花，韭菜等，到相同的平行四边形或三角形小旗子切，所以命名“旗花。“
32拉巴表面
作出八种蔬菜和肉臊子，包括豆腐，胡萝卜，白萝卜，核桃，花生，莲子等，以及表面同煮。
33 Baogu山面对
稀粥的玉米粉叶宽下入韭菜，长10厘米的表面，炒葱，辣可以转让，以真实而不要把醋。
34混合汤和面
每半年（通常是蔬菜：豆腐，萝卜红，白，黄，木耳，肉，韭菜，西红柿，菠菜）。
35耀州疙瘩面
厚度将面卷成的面条煮熟后，在冷水中，用筷子驶入圆集团面部形的皮肤表面肿胀发球。添加臊子汤，辣椒油，大蒜可以吃。
36筷子颅面
瘦“筷子颅面，”碗把盐，酱油，醋，然后到面捕鱼，把它的一些蔬菜。
37耀州蘑菇窝窝
将加入鸡蛋面和到筷子的部分切割厚度良好的表面，然后切成小党，用筷子翻转成小巢形的脸。备料包括蘑菇，核桃仁，海参，鱿鱼等。
38微小的表面
滚动一个好的面，切韭菜叶宽，长10厘米，菠菜，豆腐，大蒜炒进锅，下好的一面。
39耀州
咸汤面条混合油，盐，辣入汤锅，煮沸开放，各种香料。当吃汤倒在表面，把葱，姜，豆腐丝。
40汉中汉中棒棒表面
食物的味道，将是一个薄补丁1-3厘米宽切面。汤酱油，醋，盐，辣椒油，辣椒，葱，{zh1}加少许猪油。
41河阳页
网页和煎饼作出同样的食物，一旦转入盐，五香粉，醋，辣油，韭菜，大蒜，遴入述翥你。
42猴头面
面车的小手指粗条，成为一个三角形补丁拉，形状像猴头。
43固定{jd0}荞麦面
将荞麦面粉和面团，卷成比萨
特殊切割刀（月牙形，大约有一英尺，处理的一双手操作两端），切碎的韭菜叶宽加沙地带，然后把羊汤浇可以。
44麟游
同面粉和猪的血成一组，血脸，在一个滚动的猪油面尚好马，折叠，切成细条，蒸熟，切割的尿液气味的儿子（肉丁层，菠菜，豆腐，生姜），可以混合使用。
45条规定本拉登于表面
州地方风味特色，也被称为“谷眯鞍”，玉器，以其色泽鲜艳众所周知的。梁丕不同于面粉配制的食物。
46澄城守Si表面
表面，变得越来越好，不卷，不修剪，不仅催泪的手，然后由不同的陪同下汤，面筋道，口感好。
47福祉的粮食，以浆水
水泥浆作为一个汤，为了使面条，谷物，{dy}手连轧系统，长面，熟，冷水浸泡，盛入碗，浇炝油，葱花，花椒水，转让，辣椒油，撒上香菜即成。
48弗朗克
放下所有的表面都在同一时间的锅，使筋道。脸的使用了新的小麦面粉，它具有强烈的小麦味道。
49扶风涎表面
一锅汤，一锅面。鸡蛋，葱花蘑菇臊子汤豆腐皮海带香菜汤，面条，瘦肌肉光滑，倒入蒸建堂，吃面，然后把锅热倒，使水的唾液。
50齿
大理炉炉被命名为它的形状，面粉，五花肉原料，笋瓜，油炸豆腐等22种，经济，面临的系统炉齿面，系统，卤素，库克调味过程，可以说是经过严格挑选的材料，成分多样，工艺精细，面条灵活光润，臊子厚湘卫，诱人食欲。
答：
面，炒面，冷面
答：
Youpo表面
答：
先看看在开水倒入一个洞容器，洗涤水用冷水冲洗，水排干，放入锅中煎炸油，把你喜欢的调味料，可美味啦！
How many kinds of noodles, eat, make it more specific.
Question:
How many kinds of noodles, eat, make it more specific.
Answer:
Henan Hui Mian, Lanzhou noodles, Hubei Re gan mian, Anhui plate surface, Beijing noodles, Xinjiang fried brace, Sichuan dan-dan noodles, Qishan Sào face off in the cold noodles, Shanxi noodle …. I have the honor of those eaten. There are not eaten will give you 50.
across the country are not consistent across the practice , the following of these you had what?
01 Qishan Sào surface
Qishan Sào face with a 3,000-year history, first started in the Zhou Dynasty. When making the big meat “smell of urine child” (ie, diced) plus tofu, yellow, edible fungus, cooking soup poured surface formed. Qishan Sào face of “thin, plate, light, tart, spicy, fragrant, fried, thin, Wang,” the characteristics of the famous.
02 Yangling Dip thin white noodles
side ribs light, oil-Wang garlic spicy fragrance, noodles in soup loaded sub-basin, the more I chewed the more fragrant. Yangling dip the noodles and soup noodles are separated and eat when the folder from the Great Basin where a generous and long-pulled noodle soup bowl, and then tucked a way a bite to eat noodles.
03 abalone shark fin surface
face in the integration into the shark’s fin with abalone powder, eggs, flour body transparent, tendons Road, nutrient-rich.
04 biang (sound) biang (sound) surface
biang (sound) biang (sound) surface spread millennium, the long-standing reputation. Surface “tendons, light, Xiang”, with a good wok fried diced meat or pork and Spicy, bamboo shoots, snake melon, etc. together with duplicating the surface is a color, smell, taste, shape and taste characteristics of snacks is very authentic Qin to flavor.
05 Huxian put soup noodle
a bit like a bridge. The most important thing is Nawanlaotang, the more aged the better the dark color of soy sauce, chopped chives over the top floating leaves. Eat, clip a small chopsticks noodles, Yi Bai put into the soup, then eat, therefore called “put noodles.”
06 garlic dip surface
a small bowl of dried red pepper powder, chopped garlic, poured boiling oil, squeak pull your voice slowly covered reservoir golden red pepper, Wanbian float oil foam, and then add some vinegar and a pinch of salt, wide noodles fish out to pour a large bowl, add vegetables and garlic dip Serve a bowl of soup, hot and sour delicious side of garlic dip.
07 Huaxian potato noodles
derived from a folk Huaxian pasta.
08 buckwheat
Shaanxi snack, one of the name, about 600 years of history. Especially in northern Shaanxi, Hancheng, Xi’an school field gate white buckwheat is most famous. When making use of fresh buckwheat is done, the general cold food, can increase lamb Sào hot to eat. Fragrance is characterized by fairly tapped when inserting, as amended, red bars tough.
09 off the cold noodles
more flavor to reconcile, fresh fairly tapped when inserting, noodles are gluten, high quality goods for the summer.
10 Lam Le
surface material is an elegant and unique style pasta has thousand years of history. Soba in early as the fabric, coupled with cooked lamb, diced green onion and fennel, star anise, pepper, pepper, pepper and other brewed mutton soup, tastes fragrant but not too sweet and delicious.
11 surface
Tanks Tanks court surface known as birthday noodles, spread to this side is the Tang Dynasty palace dinner products, is designed specially for the emperor and Yang Yuhuan. Ingredients through the cutting, grinding, filtering, drying, frying, explosion and other craft. Sense looking bright, smells mellow, gluten Tangnong, no fishy is not greasy.
12 Grange surface
lamb and mutton noodles are a major dietary characteristics of the Grange, to the surface of the Grange do not eat meat does not like to eat mutton to Xi’an Paomo. Chun-chun of the mutton soup, authentic hand-side of the Grange, the heat, aroma, spicy air rushing toward us.
13 Hancheng meat paste Bu
be careful that the juice of the original soup. First sliced onion, red pepper powder, coriander stir fry, and then their meat pieces, add broth. Final cut bread into the wire, pan before pouring into the chili oil, then cooked with balsamic vinegar. Slightest hint there is a substantial chew head.
14 liquan branded surface
branded surface has been called the world’s first convenience food. A pot of boiling water, will be interviewed by Sheng in a bowl, repeated use of open irrigated and called it “still water.” Then transfer the sauce, can be eaten by the deployment of more seasoning unique, the lard are used to reconcile the pepper face, accompanied by green onion, leek leaf, salt and local brewed vinegar can add soup consumption, can also be dried吃.
15 Spring Sào surface
Shaanxi local unique New Year food.
16 braised pork spinach noodles
Stewed meat will join the spinach noodles, distinctive.
17 pulled noodles
pulled noodles are traditional customs in the region, pasta snacks, Shaanxi, one of the eight strange, wide, such as belt. After mixing with a hot Youpo eat, which is characterized by color coordination, flexibility, smooth, elegant fragrance.
18 Youpo surface
You Cuyou hand-rolling system wide noodles, cooked in boiling water in the first accompanied by green onion, pork, pepper powder, salt and other ingredients, then sprinkle a thick layer of chili face, Gunfei scoop out the inside of the pan is almost a spoonful of peanut oil, suddenly pour in the red pepper and noodles. After You Po hot noodles, skin sallow, food spicy crispy when the flexible combination of focus.
19 tomatoes, eggs, tomatoes and egg noodles
Fry, pouring into the cooked noodles, the Hongyan juicy and delicious.
20 Suantang surface
also known as “slender side”, features a “thin, light, fried, thin, Wang, sour, spicy, fragrance.” Soft and chewy, fragrant smell of soup, the practice of fine, unique.
21 Toshomen
to Daoxue out side leaves, the thick edge thin. The shape of willow, smooth outside the main entrance inside the tendons, and soft, non-stick, the more chewing the more fragrant, like eating pasta are deeply welcomed.
22 West House
the noodles, dried noodles into the pot with hot boiling water after the fish out, with a good soy sauce, add lard, no soup, mix with vinegar, peanut butter and other condiments, features: Spicy multi-flavor .
23 Hancheng broadsword broadsword surface
face full of technology, the use of traditional knives, cutting knife, when his right hand raised, his left hand by hand, while mentioning edge off, which rang with the knife, knife readily shift, face twisted with cotton wadding, wood bar pressure, into a lump, roll into a millimeter thickness, stacked in a semicircle. Plane cut as fine as silk, water, open the pot, roll the cooked 2.
24 emerald surface
that spinach noodles, green noodles supplemented with shredded bamboo shoots, shredded chicken, ham, vegetables and other color “toppings”, colorful and delicious flavor.
25 Laomian
Laomian common and popular in the north pasta with a thick stick pressed into a foot wide and long format films, stacked with a knife cut into thin strips. Supplemented with cooked fried shrimp, slide fillet, fried gluten such as coke.
26 vegetable side dishes
noodles are authentic “Plain.” Noodles cooked cold water, drain, mix well with the amount of mature oil and put in the broader market, the mix in order to when the vegetable products, complemented by a variety of condiments.
27 dry counties
before pouring soup pot below, after the transfer soup pot. In the ice inside an ice-cold water, more light more ribs taste better. Added into the smell of urine after the child’s soup.
28 Long Xumian
Long Xumian feast of traditional flavor varieties of pasta, one has been more than 300 years of history. Thin surface, such as hair, woven together like asparagus, hence the name Long Xumian.
29 Huimian
Hui Mian is characterized by large bowl, gluten, meat, rotten, soup alcohol, delicious, to the most authentic lamb Huimian.
30 noodles
with lean meat, bamboo shoots, shiitake mushrooms for the ingredients, cut wire fried, fried noodles into the upper hand, a unique taste.
31 flags flower
“flower flag” are also called “exquisite side”. Due to the surface colors like Claustrophobia, Gu Yue “exquisite face”; also known as “seven spending side”, because it uses egg flower, scallions and so cut into small flags as the same parallelogram or a triangle, so named after the “flag flower.”
32 Laba surface
made with eight kinds of vegetables and meat Sào, including tofu, carrot, white radish, walnuts, peanuts, lotus seeds, etc., and surface Tongzhu.
33 Baogu sa face
thin gruel of corn grits into the leek under the leaf width, length 10 cm surface, fried green onion, Spicy can be transferred, in order to authentic sake Do not put vinegar.
34 mix soup and noodle soup
each half (usually vegetables: tofu, red and white radish, yellow, edible fungus, meat, leek, tomato, spinach).
35 Yaozhou pimple face
thickness will be interviewed by rolling into the noodles, cooked and placed in cold water, using chopsticks to roll into a round group face-shaped swelling on the skin surface Serve. Add Sào soup, chili oil, garlic can be eaten.
36 chopsticks craniofacial
thin “chopsticks craniofacial,” bowl into the salt, soy sauce, vinegar, and then fishing into the noodles, put some vegetables in it.
37 Yaozhou mushroom Wowo
will join the egg surface and good surface cut into the thickness of the section of chopsticks, and then cut into small parties, using chopsticks to flip into a small nest-shaped face. Get the materials ready, including mushrooms, walnut kernels, sea cucumbers, squid and so on.
38 tiny surface
rolling a good face, cut leek leaf width, length 10 cm; spinach, tofu, garlic fry, into the pot under the good side.
39 Yaozhou
salty soup noodles mixed with oil, various spices such as salt, Spicy, into the soup pot, boil-opening. When eating soup poured at the surface, put onion, ginger, tofu silk.
40 Hanzhong Hanzhong Bang Bang surface
flavor of food, will be a thin patch 1-3 cm wide cut noodles. Soup soy sauce, vinegar, salt, pepper oil, pepper, green onion, finally add a little lard.
41 heyang page
pages and pancake making the same food, when transferred to salt, allspice, vinegar, spicy oil, chives, garlic, Lin Ru Shuzhu You.
42 Hericium surface
the noodles Checheng little finger thick strips, pulling into a triangular patch, shaped like Hericium.
43 fixed cutting edge buckwheat noodles
into the buckwheat flour and dough, roll into a pizza, with special cutting knife (crescent-shaped, about a foot, both ends of a handle with both hands operation) chopped leek leaf width of the strip, and then poured into the Sheep Soup can.
44 linyou
face with the blood of the flour and pig’s blood into a group, in a layer of lard rolling good noodles Shang Ma, folded, cut into thin strips, steamed, cutting a good smell of urine son (diced meat, spinach, tofu, ginger) can mix.
45 states Bin Bin Yu surface
local flavor characteristics of the state, also known as “Yu Mian”, jade is known for its bright color. Liang Pi is different from the flour prepared food.
46 Chengcheng Shou Si surface
surface and is getting better, do not roll, do not cut, only to tear by hand, and then accompanied by a variety of soups, gluten Road, taste good.
47 well-being of food grains to jiangshui
water slurry as a soup, in order to make noodles, grains, first hand-rolling system, a long face and cooked, cold water soaking, Sheng into the bowl, poured over cook in soy oil, chopped green onion , Chinese prickly ash water, transferred chili oil, sprinkle with coriander Serve.
48 Flank
aside all the surfaces are at the same time the pot, so as tendons Road. Face used to use the new wheat flour, it has a strong wheat flavor.
49 Fufeng salivary surface
pot of soup, a pot noodle. Eggs, chopped green onion soup mushroom Sào Yuba kelp coriander soup, noodles, thin muscle smooth, poured steaming Jiantang, eating noodle soup pot and then poured into heat, so that the water saliva.
50 tooth
Dali furnace stove is named for its shape, the raw material of flour, streaky pork, bamboo shoots melon, fried tofu and other 21 kinds, economic, and face, the system furnace tooth surface, system, halogen, Cook seasoning process can be described as strictly selected materials, ingredients and diverse, craft fine, noodles flexible Guangrun, Sào Xiangla Wei thick, enticing the appetite.
Answer:
noodles, fried noodles, cold noodles
Answer:
Youpo surface
Answer:
look first in boiling water and pour in the a hole containers, washed with cold water washed, drained of water, put oil in the wok frying, put you in favorite sauces, can be delicious啦!06-01-12
