Huo, in the local dialect, refers to both stirring noodles and social skills. The noodles are open-minded, the natural taste is good, the people are open-minded, and it is also fun to eat small noodles every day.

For many outsiders, the ladder they need to climb to come to Chongqing may be more salt than they have eaten. The whole city is completely 3D, with countless planes, and even navigation is helpless: there is no southeast, northwest, south, south, north, south, west, only up and down, left and right, front and back.

Fortunately, there was a tour guide who came to a time-honored small noodle restaurant, which is now known as the street food that feeds the people of the whole country along with Shaxian snacks.

The noodles in the south are not much compared to those in the north, and people here don't care much about what kind of noodles they eat anyway. With the exception of some shops that advertise special products, many noodle shops buy lye noodles directly from the factory, and although the shelf life is short, this is not something that the noodle shop owner considers. They only buy a day's or half a day's amount at a time, and they pull it down when they sell out.

In terms of the noodles themselves, small noodles can only be regarded as ordinary, but the reason why it can occupy a place in the noodle world is because of the unique skill of condiments.

Therefore, in Johnson's eyes, the small noodles are not noodles, but extremely complex condiments: chili pepper should be made of oil and spicy seeds, Sichuan pepper should be finely chopped pepper noodles, mustard mustard must be Fuling mustard, and it is evenly cut particles, and garlic will be disliked if it is used directly, and garlic water made of broth and minced garlic should be used to increase the aroma of garlic without stealing the flavor.

Other condiments that may be used include salt, monosodium glutamate, soy sauce, green onions, ginger, peanuts, lard, sesame, bean paste, leeks, rapeseed oil, soybean noodles, and ......

Don't underestimate a bowl of noodles, it's simply a collection of spices!

The soul of small noodles is the condiment, so the soul of the condiment is the oil and spicy seeds. If you say that a small noodle restaurant is spicy and fragrant in this acre and three-third, it is undoubtedly a very high evaluation of gold content.

Choose the sun-dried and cut Chaotian pepper, Da Hong Pao and Erjing Tiao, and repeatedly fry the iron pot and turn off the fire kang to fully stimulate the attractive fragrance and spiciness, and finally mash and pour hot oil, and the core competitiveness of small noodles can be born.

Add the peas to the bone broth and simmer until soft and glutinous. Then comes the mixed sauce, minced pork belly, and stir-fried with sweet noodle sauce until golden brown. The meat sauce has a finely granular texture, and the peas are boiled lingeringly, and the mouth is full of sauce and bean aroma.

It is best to mix the mixed noodles dry, with very little or no soup. So before eating, you must calm down and make the dough even before moving your mouth. In this way, the spicy seasoning, soft and glutinous peas, sweet mixed sauce and chewy noodles can be fully integrated, and the taste is rich and rich in layers, and the taste is full of joy.

Every time I go to the restaurant, the streets and alleys are full of people, pay the money first to eat noodles, then line up, after a pot of noodles is cooked, I want to eat a harder front, I want to eat a softer backend, I take chopsticks by myself, and sit on the roadside bench to eat. Use red oil bean paste instead of oil and spicy seeds, and the spicy taste is softer.

If the peas are boiled, the bean flour flows out of the thin pea shell and adheres to the noodles together with the mixed sauce, so that when you eat the noodles, you can not only eat the smoothness of the noodles, but also feel the graininess of the mixed sauce and the bean aroma of the peas, which is comfortable.

For people who are uncomfortable without eating meat, it is impossible to survive without meat at a meal, and hard currency in the food world such as beef and fat sausage is needed to meet the demand.

The Shancheng version of braised beef is made with thick and fine, stir-fried with pickled ginger, pickled sea pepper and Sichuan peppercorns, stewed beef brisket after adding bean paste, and then put an artifact spice bag filled with star anise, cinnamon and grass fruit, stewed until the beef is fragrant and soft.

Like hot pot, there is no clear soup for Shancheng beef noodles, and the noodles poured with a bowl full of beef soup can also be spicy to the rectum.

The whole lean beef is simmered slowly, making it soft and glutinous, flavorful, and non-sticky to the teeth, and the mouth is full of butter and fragrant after eating. If you love spicy words, you can order a bowl of boiled buns and dip them in the soup of beef noodles to release the most spicy side.

Small noodle restaurants everywhere, some only sell small noodles, and some have all kinds of toppings, but if you ask the boss about their signature noodles, the boss will proudly answer you: the small noodles are the best, there are no toppings to add flavor, and the test is the hard work of making condiments and cooking noodles.

Maybe in winter, you may see baby cabbage, Chinese cabbage, and lettuce leaves lying on the small noodles, but in fact, these vegetables are all spare tires. In summer, it is the world of water spinach.

The stem is hollow, crisp and delicious to eat, and the leaves are wrapped in flavor, spicy and attractive. Once when the noodles didn't have a variety of toppings, it was the original match for the noodles, oh no, it was a perfect match!

Following the traditional practice of small noodles, the noodles are poured with a scoop of cold water before the pot to "break white", which can keep the noodles firm and eat more chewy.

The bone broth is the base, and the seasoning is placed on the edge of the cauldron, which is for you to observe, but in the seasoning of the boss's spoonful of chili pepper and spoonful of Sichuan pepper, there is a taste that can only be understood: spicy but not dry, mellow and rich.

Of course, there are many new loves, and like the noodles in Tiannan and Haibei, Xiao never refuses to omelette. The omelette soaked in spicy soup is charred in egg whites, and the egg yolk is full of spicy juice, and it is really hard to enjoy!

Some small noodle shops will also serve a cup of sweet soy milk. Because, when you are so spicy that you cry and your mouth is so numb that you can't close it, you must drink this sweetness, the bean fragrance has a miraculous effect on dissolving hemp and spicy, and then you can gain the courage to fight again.

After eating, I came to Ciqikou Street, there are many shops on both sides, Chen Mahua, rock sugar gourd, handmade hot and sour noodles, spicy skewers, hot pot base......

Even if it's not a weekend, it's crowded, you don't have to walk by yourself at all, and someone will push you on tiptoe.

I couldn't stand it, the tour guide took the turns, and the small street calmed down in the lively crowd at Ciqikou. This is the ordinary life of the ancient town. The surroundings are very quiet, it does not need to be lively, the excitement belongs to the impetuous people and the impetuous things. Guarding the years and the original appearance of life, the small street is in the smoke and clouds of the Jialing River, living calmly and richly, simple and clean.

At the wharf, the clarity of the mountains and rivers and the tranquility of the ancient town meet, which may be the most romantic and touching encounter in the mountain city, just like the echo of the moonlight and the starlight, the quicksand and the west wind holding hands.

Any piece of bluestone may be the bone of your thoughts, and after the polishing of your heart, the words twisted out can resist the wind and cold, resist time, reach the waves of your emotions, and reach the past and the future.

Ferns are under the eaves of the old alleys, dyeing their colors over time. The growth of ferns also affects the blooming of wildflowers. The old house is silent, the plants only smile, the silent language is better than the loud noise, and the daily life of love is presented in the expression of true feelings. Plants and trees can cherish each other and rely on each other in the wind and rain.

The old houses and the new plants have gained a certain echo in the small streets, and the ancient town is not only a product of time, but also deepens the confirmation and activation of each other in mutual care.

The old has the old toughness, the new has new tension, injecting a new tone into the tenacity of time, just like in the west window, open a window at will, and you can invite the moon in. Or hold a book and communicate with your favorite author in the text. Or do nothing, just sit quietly and listen to the sound of raindrops falling on the eaves of the west window.