Chongqing facet is one of the four characteristics of Chongqing; It belongs to the category of Chongqing noodles. It is a traditional snack originated in Chongqing and belongs to Chongqing cuisine. Chongqing noodles are the simplest Chongqing noodles.

Chongqing Xiao noodles refer to spicy vegetarian noodles, which are divided into soup noodles and dried noodles, all of which are spicy. Chongqing noodles also include Chongqing noodles and minced meat noodles, such as beef, pork intestines, peas, miscellaneous sauce noodles and Rongchang bedding noodles. There are many kinds of noodles in Chongqing. In the noodle restaurant, you can ask the store to make your own customized tastes, such as "dry fried noodles" (mixed noodles), "yellow" (slightly hard), "green" (multi-dish), "heavy spicy" (multi-pepper) and so on.

Sasa is the soul of Xiaomi. A bowl of noodles is seasoned with spices. Mix the seasoning first, then add the cooked noodles. The spicy taste is mild and not irritating, the noodles are strong and smooth, and the soup is fragrant and rich.

condiment

The main ingredient is fresh noodles, which are made by wheat flour mill. Chongqing people call it "water surface" and "water leaf". Ingredients: high gluten flour, starch, salt, water, water content 30%, alkali. Because fresh water is often sour. In the past, the storage conditions were limited, so edible alkali was added to the water surface to prevent it from turning sour too quickly. The water surface with alkali is matched with noodle seasoning to form a unique taste.

There are three main types of faces. A surface with a diameter of about 2mm and a square or round cross section is called "fine surface"; It is 4mm wide and about 1mm thick. It is shaped like a leek leaf, which Chongqing people call "leek leaf". Those with a width of about 9mm are classified as "wide faces". General stores have these three kinds of noodles for customers to choose from, and the default is fine noodles.

Main seasoning

1. Soy sauce, soy sauce and soy sauce are not suitable. Soy sauce is slightly fermented, with a faint fragrance and color. Deep extraction of pigment affects the color of soup. Only soy sauce. Huanghuayuan soy sauce produced locally in Chongqing has the purest color and taste.

2: Add both monosodium glutamate and chicken essence, or choose one. The traditional method is the local powdered salty essence.

3: Chongqing oil pepper sea pepper; Pepper is the soul of noodles, and the selection and production process are exquisite. Please refer to related items.

4: Pepper noodles, pepper oil. Take its hemp taste and the aroma of pepper. Sichuan and Chongqing are probably the only places where you can eat hemp. So pepper can't be careless. It's better to use Mao Wen's. Some supermarkets sell them. You can also use pepper oil made of new peppers, which is more fragrant.

5. Cooked lard, cooked with suet and added to the soup can make the soup smell delicious. Friends who don't like lard can use vegetable oil, salad oil and sesame oil instead.

6: Onions, with shallots. Put it on a plate and smell it.

7. Lard, most importantly, with it, noodles are tender and delicious.