The Types, Regional Distribution, and Consumption Trend of Chinese Traditional Wheat-Based Foods

<table class="table-group" id="tab5"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td class="align_left">Classification</td><td class="align_center">Exterior characteristics</td><td class="align_center">Distribution</td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td class="align_left">Regular salted noodles</td><td class="align_center">With white color and with a smooth, glossy surface after boiling</td><td class="align_center">Most of China</td></tr><tr><td class="align_left">Alkaline noodles</td><td class="align_center">With yellow color, and with a characteristic aroma and flavor</td><td class="align_center">Guangdong, Fujian, Taiwan, Hong Kong</td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Appearance and distribution of different noodles.</div>

Journal of Food Quality

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Table 5

Table 5: The Types, Regional Distribution, and Consumption Trend of Chinese Traditional Wheat-Based Foods 