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Chinese homemade noodles, with spicy chili pepper oil

Dried wonton noodles, Char Kuey Teow is a popular noodle dish in Malaysia

Braised abalone with greens and efu noodle

Jajangmyeon Korean Noodles in Black Bean Sauce

Pig feet noodles

Taiwan beef noodle, with vegetable and soup

China Wuhan Food Hot dry noodles on Wooden Table

Chinese Plain Noodles and Vegetable Soup

Chili hot and tongue numbing flavored noodles, also known as traditional Chinese mala noodles.

$Chinese noodle with chicken gravy sauce, Close up of delicious chicken gravy\nnoodleson white background, Noodles with Hainanese-Style Chicken Gravy,\nGlazed chicken with gravy sauce$

Korean black bean sauce noodle traditional dish close up food

The noodles with green onions oil is very popular way to eat noodles in Southern China. The green onion oil is usually made by rap oil, which fried sliced green onions with rap oil.

Local food in China

Chinese food, buffet

fried Chinese noodle with vegetable in Vegetarian festival

Shaved noodles(刀削面) in Shanxi Province, China

A photo of chinses noodles

savory spaghetti rolled on fork

A bowl of pork trotter noodles

Jajangmyeon Korean Noodles in Black Bean Sauce

China Wuhan Food Hot dry noodles on Wooden Table

Delicious Asian Noodle with Black Bean Sauce

A bowl of Chinese Noodles topped with soy sauce pork belly on a wooden table. Flat lay, overhead, or top view angle.

Xi'an beef noodles, traditional Chinese cuisine, stewed beef and handmade noodles

Delicious homemade fried noodle on the table

Stir-frying wide noodles to be delicious is a unique art of the chef who knows the rhythm of heating the pan and mixing the noodles until they are fragrant to get delicious noodles with the fragrance of the pan.

A bowl of beef brisket noodles

Macrophotography of yakisoba.

Local food in China

Knife-cut noodles, also known as knife-sliced noodles or knife-shaved noodles in English, are a type of noodle in Chinese cuisine often associated with Shanxi province. As the name implies, unlike pulled noodles, they are prepared by thinly cutting a block of dough directly into boiling water. The resulting noodles are ribbon-shaped, fairly thick, and chewy when cooked. Among the knife-cut noodle variations in Shanxi, the style from Datong became the most famous.

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