蔡林记—热干面热干面与山西刀削面、两广伊府面、四川担担面、北方炸酱面并称为我国五大名面。它既不同于凉面,又不同于汤面,制作的方法是先将面条基本煮熟,然后捞起来排油摊凉,吃时再在开水内滚烫几下,沥水,加上芝麻酱、虾米、葱花、酱萝卜丁、小麻油和醋等调料拌匀。上口时香气扑鼻,耐嚼有味。 Cai Lin Ji - hot and dry noodles and Shanxi noodles dry noodles, two Kwang Yi-noodles, Sichuan dan dan noodles, fried noodles in the north and known as China’s top five noodles. It is different from cold noodles, but also different from the noodle soup, the production method is to first cook the noodles, and then picked up the oil spread cool, eat and then boil a few times in boiling water, drain, plus sesame paste, shrimp, green onion , Sauce radish Ding, sesame oil and vinegar and other spices mix well. Deliciously delicious, chewy and tasty.