Hakka Noodles

Hakka Noodles make a great weeknight meal!These are great on their own or serve along with chili paneer or gobi manchurian for an Indo-Chinese dinner! ... Chinese food meant noodles, paneer manchurian, sweet corn soup, chili potatoes! It also meant this super flavorful street food which was readily available on roadside stalls and vans and was a part of every kid’s birthday menu. Chinese food preparation has paid attention to aesthetic appearance. To have a bright, pleased and harmonious color is one of the main principles when cooking dishes. To achieve this, add two or three ingredients with different colors are added as decoration to complement the main ingredient. Thus, it is not only the taste of the dishes that makes you amazed but also its aesthetic value. Regarded as the soul of the Chinese dish, taste can be divided into five classes - sweet, sour, bitter, hot and salty. Seasoning such as soy sauce, sugar, vinegar and salt in proper amount and in different sequences, contribute to the taste of the dish. In the vast land of China, there are eating habits of 'South-Sweet, North-Salty, East-Hot and West-Sour' according to the different tastes of the people.