Warm up with China's favorite comfort food. Photos: CFP

We like them in the summer and we love them in the winter. They're eaten all over the world and are available in every corner of China. And they're often as good as any medicine to treat a cold.

Yes, we're talking about noodles, one of the staple foods of China, first documented around 2,000 years ago. Noodles are not only part of the daily diet in China, they're the centerpiece of special occasions like birthdays, symbolizing long life.

While you may have eaten your fair share of noodles in China, you may still struggle to recognize some varieties on restaurant menus. Do not despair - most Chinese people are only familiar with a few noodles dishes too. The starchy strands vary widely from region to region, with different preparation methods, such as knife-cutting, pressing and pulling, and cooking traditions, such as boiling, steaming, braising and frying.

It's that special time of year again, and nothing drives away winter chills and ills like a hot bowl of noodle soup. The Global Times has compiled a list of some of the best noodle dishes for winter. Keep this guide handy for when the Beijing winter makes you shiver. Bon appétit!

Hot and sour noodles

Made from sweet potato powder, Chongqing hot and sour noodles are lighter than regular flour noodles and are popular throughout the country. Usually costing less than 10 yuan a bowl, this spicy snack is slippery and chewy, with a delicate sauce that includes chili powder, vinegar, soy sauce, peanuts, chopped green onions and soybeans. It is available in most Sichuan restaurants, and many fancier restaurants will serve a small portion of hot and sour noodles as snack. If you travel to Sichuan Province, keep your eyes peeled for street vendors dishing out this tasty treat. For only 5 yuan you may strike gold!

Lanzhou hand-pulled noodles

This dish from Lanzhou in northwest China's Gansu Province is known for its colorful presentation of white radish, red chili oil, green coriander leaves and yellow noodles in a clear beef broth. It is said that this type of noodle, which is made by stretching and folding the dough into long strands, was invented by a Muslim named Ma Baozi in 1915. Customers get to choose the width of their noodles, ranging from super-wide to tiny, like angel hair pasta. The noodles are made to order, but don't fret - it only takes about two minutes. When you're in a new area and have no idea where to go for a nosh, look for a popular chain restaurant with a bull's head on its sign and grab a bowl.

Dan dan noodles

Literally meaning peddler noodles, dan dan noodles started as a snack sold by vendors on the streets of Chengdu. A dan dan is the pole street vendors carry on one shoulder, usually balancing a basket on each end. This spicy and pungent snack is topped with sesame paste and a generous helping of chili oil guaranteed to make you sweat. Made by rolling the dough into thin strands, this cheap and popular treat can be found on the street and in Sichuan restaurants.

Knife-cut noodles

Originally from north China's Shanxi Province, knife-cut noodles are reputed to be one of the five most famous noodles in China, with the other four being Hubei's hot-dry noodles, Sichuan's dan dan noodles, Beijing's fried sauce noodles and Shandong's Yifu noodles. The noodles are cut and cooked to order from a slab of wheat dough. The texture is slippery and chewy, and it is also fun to watch the noodle makers peel off the dough with a sharp knife and send the strips flying through the air into the boiling water without dropping any on the ground.

Changwang noodles

It is said that changwang noodles (from Guizhou) combine the methodical skill of Shanxi knife-cut noodles, the chewy texture of Lanzhou hand-pulled noodles, the taste of Sichuan's dan dan noodles and the scent of Hubei's hot-dry noodles. But be careful if you are offended by odd bits of meat. The word chang refers to pork intestine and wang means pork blood, the combination of which implies long-lasting prosperity.

Guilin rice noodles

Another thing Guilin offers besides it scenery is its rice noodles, which city folk in Beijing and Shanghai gobble up with gusto. Small Guilin rice noodle restaurants have spread to almost every street in Beijing in recent years, and they are usually packed with young professionals from neighboring office buildings at lunch time. The rice noodles are made from water and rice flour, making them easier to digest than regular flour noodles. They are usually served with different kinds of meat or meatballs, lettuce and peanuts. Peppers and vinegar are added by the diners.

Warm up with China's favorite comfort food. Photos: CFP