Cold noodles are economical and affordable, and can be accepted by ordinary people. , and cold noodles are an unfamiliar food to us. When we design posters, we need to design them to be eye-catching. Below is the cold noodles advertising poster picture design compiled by me for everyone. I hope you will like it. ! Cold noodle promotion poster picture design
Cold noodle promotion classic poster picture design
Introduction to cold noodles
Cold noodles are machine-pressed noodles. They are made by putting buckwheat noodles into radish or cabbage kimchi, and then adding pork slices. There are two reasons for cold noodles. One is that cabbage kimchi and radish kimchi are both cold, and the other is to distinguish them from antique noodles at that time. There are two types of cold noodles: cold noodles and warm noodles. The noodles are made in the same way, but the hot and cold soup is different. If the soup is cold, it is called cold noodles; if the soup is hot, it is called warm noodles. Cold noodles include flour cold noodles, buckwheat cold noodles, corn noodles, potato slurry cold noodles, potato powder cold noodles, etc. Among all types of cold noodles, buckwheat cold noodles are more particular.
Cold noodles are a specialty food passed down from generation to generation by the Korean people and are regarded as one of the finest delicacies. Buckwheat is an important component of cold noodles. Cold noodles are cool, smooth and chewy, and have become a favorite delicacy because of their sweet, sour, pungent, spicy and fragrant flavors. In recent years, cold noodles have begun to be exported, and the export volume is increasing year by year. Because it is rich in nutrients and has medicinal value, it has attracted more and more attention from foreign businessmen. Authentic cold noodles are freshly pressed wet noodles. The noodles are light yellow in color, cold on the outside and warm on the inside, soft and tough. Cold noodle dough is mainly composed of wheat flour, buckwheat flour, etc. The quality of raw materials directly affects the quality of cold noodles.
The cold noodle soup uses stewed beef as the top quality. When cooking the meat, skim off the oil. The condiments for the cold noodles are soy sauce, vinegar, sesame oil, sesame, pepper, chili powder, sugar, garlic, etc. Mix the ingredients into a paste and put it into a bowl appropriately. In addition, add chicken meatballs, beef slices with sauce, shredded eggs, apple slices, etc. In the Yanbian area, these condiments are known as cold-faced hats. The flavor of cold noodles varies from place to place. Koreans living in Yanbian and Mudanjiang areas like to eat cold noodles with a slightly sweet taste, while Koreans in other areas like to eat cold noodles without sweetness.
After entering the mouth, the cold noodles are soft and chewy, cool and light, and the soup is watery.