The noodles and flour dishes of China, the great carbohydrate nation: Beijing Zhajiang noodles, Tianjin Da Lu noodles, Shijiazhuang Anhui banmian, Taiyuan knife-shaved noodles, Datong knife-shaved noodles, Linfen beef meatball noodles, Hohhot braised noodles, Yanji cold noodles, Jixi cold noodles, Lanzhou beef noodles, Tianshui Jiang Shui noodles, Xi’an 𰻝𰻝Biangbiang noodles, Xi’an oil-splash noodles, Baoji Qishan sauced noodles, Xian Huitong noodles, Yinchuan mutton sauced noodles, Xining cannonball noodles, Urumqi pulled strips, Yining oil-over-meat mixed noodles, Zhengzhou Hui noodles, Luoyang Jiangmian noodles, Wuhan hot dry noodles, Xiangyang beef noodles, Shanghai scallion oil mixed noodles, Suzhou Aozao noodles, Nanjing tripe noodles, Hangzhou Pian’erchuan noodles, Ningbo snow vegetable and yellow croaker noodles, Wenzhou mixed noodles, Fuzhou mixed noodles, Xiamen satay noodles, Quanzhou rice-noodle paste, Guangzhou wonton noodles, Foshan bamboo-shoot noodles, Chongqing small noodles, Chongqing pea-and-miscellaneous noodles, Chengdu dan dan noodles, Chengdu sweet water noodles, Yibin burned noodles, Zigong beef noodles, Guiyang pork intestines and sausage noodles, Zunyi lamb flour noodles, Kunming small-pot rice noodles, Mengzi crossing-the-bridge rice noodles, Changsha rice noodles, Changde beef rice noodles, Nanchang mixed rice noodles, Guilin rice noodles, Liuzhou snail rice noodles, Nanning Lao You noodles, Haikou Hou An noodles, Lhasa Tibetan noodles.

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