Why Chongqing people love to eat small noodles

The first thing that comes to mind for a hot appetite in winter is noodles. That said, it has a rather evocative history.

One of the cuisines in Chongqing that is more popular and approachable than hot pot is Chongqing Xiaomian.

In a narrow sense, small noodles are spicy vegetarian noodles flavored with onions, garlic, sauce, vinegar and chili peppers. And in the old Chongqing discourse, even noodles with luxurious toppings such as beef mixed sauce and pork ribs are called small noodles, such as beef, fat intestines and pea mixed sauce noodles. But if you go to a small noodle shop and don't say anything else is the default is red oil vegetarian noodles.

Chongqing people on the evaluation of the merits of the small noodles of the standard, the main thing is the spices, small noodles spices is its soul. The small noodle family is rich in varieties and rich in variations, creating personal customized flavors.

For example, the restaurant is asked to "dry-fry" (dry noodles), "raise the yellow" (noodles are raw), "add green" (more vegetables), (more vegetables), "more spicy" (more oil and chili), and so on. You can also ask the store to use different thicknesses and shapes of noodles, such as "thin noodles", "leek leaves", "wide noodles", which are generally available in the store. You can also ask the store to add or subtract a specific seasoning, such as "less spicy", "heavy spicy", "no garlic" and so on.

Small noodles are the only commonly accepted noodle dish among Chongqing residents who are southerners.

Chongqing people's love for Chongqing small noodles is no less than hot pot, the proximity is more than ever. Chongqing people love small noodles is not so much an addiction as a dependence. When they get up early in the morning, the street-side noodle stalls are very popular, even though some of the stores are not well-decorated, and some of them are even roadside stalls.

But the beautiful people never care about their ladylike image at this time of the day, and they eat it with great gusto.

There are also gentlemen in suits who put down their briefcases, huff-huff-huff, and eat all the noodles in a bowl in three tries. In front of the noodle stalls, there are white-collar workers, there are stickman, there are students, all kinds of people, regardless of their background, regardless of status, all kinds of people for a bowl of Chongqing noodles. Out home in Chongqing, if you can not first eat a hot pot, but must first "under" a bowl of small noodles to solve the craving.