The most important thing on the streets of Shenzhen is Meixian pickled noodles, the price is low, the portion is sufficient, and you can get a luxury package with soup, meat and staple food for about ten yuan. However, the common problem of not specializing in Shenzhen's diet still exists, and this is a big problem
Thanks to the large number of Chaoshan people who have taken root in Shenzhen, it is not difficult to find a plate of delicious kuay teow in Shenzhen. This food stall hidden in Luohu has tasted the same for more than 20 years, and has also become the first choice for foodies in the Jiaoji circle. Although named
If you ask where there are hand-pressed noodles made of large bamboo in Shenzhen, people who know how to do it will definitely recommend you to Meishi. Not long after Meishi became a 10-year-old restaurant, the first floor is the ordering and dining area, and the second floor is the noodle pressing area, and the master has to use bamboo to promote the general before dawn every day
Lang Ji has a lot of labels, the first Hakka pickled noodle restaurant in Shenzhen, 24 hours open, and only 1 yuan in 26 years, although it is located in Longgang Changlong, it has become a Hakka culture Internet celebrity, and many Hakka people use this as a meeting place, which also reflects the production of Lang Kee from the side
In the beef hot pot industry, the famous Bahe Lihai Ji has made efforts in Chaoshan noodles in recent years, so there is Dongbei love noodles. Just looking at the menu of Dongbei love noodles, full of local snacks and ingredients in Chaoshan, it can relieve half of the nostalgia of Shantou people. Aixi dry noodles are Shantou
Shenzhen's noodle variety is as diverse as its demographic composition, but each noodle is not excellent in terms of taste and authenticity. Wonton noodles, which are the main pillar of Cantonese noodles, also suffered Waterloo in Shenzhen, and the number of restaurants is inversely proportional to the delicacy of the taste
Baoyuan noodle shop is known as the childhood memory of the old Baoan people, wonton, alkaline water, noodles and soup powder, which have been made for more than 20 years. People who come to Baoyuan like to order a wonton noodle plus brisket, wonton stuffing 8 points thin and 2 points fat, slightly lean, tight skin and meat bullet, slightly salty in the mouth,
Niujiazhuang is often voted the number one delicacy in Shekou, and even at noon on weekdays, the store is still crowded, and on weekends diners come to eat a bowl of beef balls and pho. The beef balls are commendable, and the store uses beef tendon balls and chopsticks to poke