INSTANT RAMEN AND CHONGQING NOODLES

The traditional Chinese delicacies, Chongqing noodles, and Lanzhou instant ramen noodles bulk/wholesale by ramen noodles supplier Zheng Wen noodles are made into convenient-to-eat foods. Use rice noodles or vermicelli as the main ingredient with various seasonings. Convenient and instant to eat. have Vegan and no vegan series. vegan does not contain any animal sources. 1 glass noodles cake and some packets of ingredients. have hot and sour flavor and Non-spicy taste. rich flavor. It is as easy to eat as wholesale ramen noodles bulk but has a richer taste than ramen noodles bulk, not fried foods. Convenient to carry. no need to cook in a pot. Just brew in boiling water for a few minutes and you can eat it immediately. Low calories. Foods that are nutritious and very healthy. It is very suitable for eating in office work, as well as eating during business trips or traveling, and it is often used as a meal replacement food at home.

WHAT IS THE DIFFERENCE BETWEEN CHINESE INSTANT RAMEN BULK AND JAPANESE RAMEN?

Chinese ramen is artificially pulled out of flour, and the noodles are mixed with fresh water. Our ramen noodles are made with a more advanced process for instant ready meals. Brewed in boiling water for a few minutes and ready to eat, as fresh as freshly made from flour. Japanese ramen is not artificially made, it is cut with a knife. Ramen in Japan is generally made with alkaline water and noodles.

WHAT ARE LANZHOU RAMEN NOODLES?

Lanzhou Ramen is a traditional Chinese folk food that originated in Lanzhou, China. Using fresh flour as raw material, it is stretched by hand in multiple passes until it reaches a very fine size. So the taste is fresh and tenacious. Become the most famous food snack in China. It is well received by diners in China and around the world. Lanzhou Ramen has been identified by China as one of the three major Chinese fast food varieties. According to relevant data, China currently has 400,000 noodle shops, and Lanzhou ramen accounts for half of them.

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