Chongqing noodles are one of the four characteristics of Chongqing; It belongs to the category of Chongqing noodles. Bi, Qu, Ge www.biquge.info is a characteristic traditional snack originated in Chongqing, which belongs to Chongqing cuisine.

Chongqing noodles are the simplest type of Chongqing noodles. Small noodles in the narrow sense refer to spicy noodles, which are divided into two types: soup noodles and dry noodles, and spicy flavor. Broad noodles also include noodles with noodles such as beef, fat sausage, pea mixed sauce noodles, etc. Small noodles are full of variety, and in the noodle shop, you can ask the store to create a personalized taste, such as asking the store to "dry boil" (mixed noodles), "yellowing" (stiff), "adding green" (adding more vegetables), "heavy spicy" (adding more oil and spicy) and so on.

Condiments are the soul of noodles. A bowl of noodles is all about seasoning. Mix the seasoning first, then add the boiled noodles. The spicy flavor is harmonious and not irritating, the noodles are firm and smooth, and the soup is fragrant and has a strong taste. Small noodles are a traditional noodle dish commonly accepted by Chongqing citizens as southerners, and has become well-known throughout the country in recent years because of its common taste and spicy culture. In January 2016, the central government's "Chongqing Small Noodles Cooking Technical Guidelines" has been approved and implemented.

When it comes to the impression of Chongqing, people must first think of hot pot, Qiaodu, mountain city and the like, but there is another kind of food in Chongqing that is more advanced than hot pot and close to the people is Chongqing small noodles.

In a narrow sense, small noodles refer to spicy somen noodles seasoned with onions, garlic, sauce, vinegar and chili peppers. In the discourse system of old Chongqing, even noodles with luxurious toppings such as beef fried sauce and pork ribs are called small noodles, such as beef, fat sausage, pea fried sauce noodles, etc. But the acquiescence of the small noodles is plain noodles.

Chongqing people's evaluation of the advantages and disadvantages of small noodles is the most important condiment, and the condiment of small noodles is its soul. The small noodle family is rich in variety and variety, constituting a personalized taste. For example, ask the store to "dry noodles" (dry noodles with less water), "yellow" (noodles are stiff), "add green" (add more vegetables), "heavy spicy" (add more spicy seeds), and so on. You can also ask the store to use different thicknesses and shapes, such as "thin noodles", "leek leaves", and "wide noodles", which are all available in ordinary stores. You can also ask the store to add or remove a specific seasoning, such as: "less spicy", "heavy spicy", "no garlic", etc.

Small noodles are the only noodles that are commonly accepted by Chongqing citizens who are southerners. Chongqing people's love for Chongqing noodles is no less than that of hot pot, and the closeness is even more than that. Chongqing people like small noodles not so much as addiction and dependence. Every morning, the street noodle stalls are particularly prosperous, although some of the halls are not very well decorated, so that they are roadside stalls. However, the beauties never take into account their ladylike image at this time, and eat it as a fragrance; There are also gentlemen in suits and leather shoes, put down their briefcases, whew-huh-huh, and eat a bowl of noodles after dividing five by two. In front of the noodle stall, there are white-collar workers, bangbang lifu, primary school students, all kinds of people, regardless of life experience, regardless of location, all kinds of people are waiting for a bowl of Chongqing noodles. Chongqing people who go out to go home, if they can't eat a hot pot first, they must first "eat" a bowl of noodles to satisfy their hunger.

The main ingredient is novel noodles, which are made from a wheat flour machine. Chongqing people call it "water surface" and "water leaves". The ingredients are: high-gluten flour, starch, salt, water, water content 30%, alkali. Due to the novelty, the water surface is prone to acidity. In the past, the preservation conditions were limited, so edible alkali was used in the water surface to avoid souring too quickly. The alkaline water surface and small noodles condiment form a common taste.

There are three main types of faces. Surfaces with a diameter of about 2 mm and a square or circular cross-section are called "thin faces"; The width is 4 mm, the thickness is about 1 mm, the shape is similar to leek leaves, and Chongqing people call it "leek leaves"; A width of about 9 mm is classified as a "wide face". Ordinary stores have these three types of noodles for customers to choose from, and they acquiesce in fine noodles.

The main seasoning is soybean soy sauce, light soy sauce and dark soy sauce are not suitable, light soy sauce fermentation is shallow, fragrant, and light color. The dark pigment affects the color of the soup. Only soybean soy sauce. The Huangyuan soy sauce consumed locally in Chongqing is the purest in color and taste. Add MSG and chicken bouillon, or choose one of the two. The traditional method uses locally produced powdered salty monosodium glutamate. Chongqing oil and spicy sea pepper; Spicy oil is the soul of the soul of small noodles, and the selection of materials and manufacturing process are more particular.

Sichuan pepper noodles, Sichuan pepper oil. Take its numb flavor and aroma of Sichuan pepper. Those who can eat hemp are probably Sichuan and Chongqing. Therefore, peppercorns should not be sloppy, it is best to use Maowen's, which is also sold in supermarkets. It can also be made of new peppercorns, which is more fragrant. Cooked lard, boiled in plate oil, and participating in the soup can make the soup stock fragrant. Friends who don't like to eat lard can use a mixture of vegetable oil, salad oil and sesame oil instead. With shallots. Titian after serving.

In fact, lard is the most important thing, with it, the noodles are smooth and tender, and have a more textured taste.

The essential seasoning has a small amount of mustard grains, and the first choice is mustard from Fuling, Chongqing. A small amount of minced sprouts, Yibin sprouts are preferred. Stir-fried peanut crumbles, the effect is to enhance the fragrance. A small amount of ginger and garlic water, do not use minced ginger and minced garlic directly, otherwise the breath will be too strong and will be too flavorful. After mixing the minced ginger and garlic with the stock, add ginger water and garlic water as a seasoning. White sesame seeds. Or add it to the spicy oil. Tube bone broth. Usually it is boiled from the large bones of the pig, and the seasoning is washed in after beating to form a small noodle soup.

Add a pinch of vinegar to taste. Or add a small amount to enhance the freshness and increase the thickness of the taste. Sesame oil. Add according to personal taste, not too much, otherwise you will get tired.

First boil some vegetables in boiling water, introduce lettuce in winter, wait for 2 minutes to put the noodles down, stir it, cook until it is broken, pinch a section of noodles with your hands, there are no white spots to be able to fill the bowl, a bowl of spicy noodles in full swing is completed.

Make spicy peppers at home, pay attention to the dried peppers to buy to the stem, cut them into segments with scissors, and don't pound them too finely into powder.

The local practice is more common than that before pounding, it is necessary to use a small heat in an iron pot to make incense, one is to release the aroma of chili peppers, and the other is to volatilize the remaining water of dried chili peppers, which is more convenient to mash. After the kang, the pepper skin and the pepper seeds will be separated, and the pepper seeds have no spicy taste, but some people feel fragrant, and they can decide to keep the pepper seeds according to their needs.

After mashing, put in a container with oil. You can also add some spices or seasonings to the sea pepper noodles, such as fried white sesame seeds, whole walnuts, etc., to increase the flavor. The oil should use rapeseed oil, and it is best to press the third grade, and do not use the first-grade oil, soybean oil, peanut oil, etc., which is not the taste. The amount of oil is also exquisite, it is best to swallow the sea pepper noodles slightly, if the sea pepper that looks good is thin and thick. When you put the small noodle condiment, you should add it according to the level of the foodie's own hobby, not too much, otherwise it will overwhelm the other flavors, and the spicy degree of the sea pepper that comes out is much greater, try to put it, otherwise you can't eat it.