Food

Three Different Ramen In The World

Written by Tori Yang

Korean ramen is actually instant noodles. The soup base is more borrowed from Japanese style. The only one that is homemade is the spicy soup base (estimated to be inseparable from traditional food kimchi)

Korean ramen, why is it called ramen? Because Ando Baifu called “Ramen” when he invented instant noodles, he followed it. Of course, most Koreans make instant noodles, which are mostly cooked.

 

Japanese ramen, its soup base is followed by broth, soy sauce, miso and porridge. Chinese expatriates have added soy sauce to the Japanese ramen to make a Japanese-style soy sauce noodle soup. The development of Japanese ramen is extremely rapid, and various mashups and innovations have appeared.

For example, porpoise fish, porridge + dried fish soup, the taste is very rich. Another example is the use of the soup. There is also a noodle soup where the ramen is mixed.  Nowadays, the dough press repeatedly presses the dough to cut the strips. Even if it is a handmade surface, it is repeatedly cut into dough and cut into strips. The secret of Japanese ramen noodles is not only the repeated suppression of the dough, but also the addition of a large amount of alkaline water to the dough, so that the dough itself is full of toughness.

 

Lanzhou (China) noodles, Lanzhou natives generally refer to Lanzhou beef noodles as “beef noodles”. Young people also call it “the big cow” or “the big bowl of cattle”, and take the meaning of “big bowl of beef noodles”. The soup base of Lanzhou beef noodles is soaked in cold water of cattle big bone for 4 hours, and the beef, beef bones and chicken are slowly stewed for 4 hours. Although there is a lot of meat underneath, the taste is on a clear word. Lanzhou Ramen is a hand-drawn noodle. It relies on the addition of water and ash in the dough to increase the content of gluten in the dough, thereby increasing the dough ductility. It is guaranteed that the surface to be pulled out is not easy to break, and the complicated process is a great test for the chef’s craft.

 

Picture by: Ai Chi De Xiao Fei Po

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Tori Yang