Traditional Culture Encyclopedia - Traditional festivals - What are the varieties of Chongqing Xiaomian?
What are the varieties of Chongqing Xiaomian?
Seasoning is the soul of Chongqing noodles, and a bowl of noodles is seasoned with seasoning. Mix the seasoning first, then add the cooked noodles. The spicy taste is not irritating, the noodles are smooth and the soup is fragrant.
Chongqing noodle is a kind of traditional pasta widely accepted by Chongqing citizens as southerners. Because of its unique taste, it is famous for its spicy taste, and it has been well-known throughout the country in recent years. 20 16 1 The local standard "Chongqing Small Noodles Cooking Technical Guide" has been approved for implementation.
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Although the price of Chongqing noodles is low, the materials are exquisite. Different from the traditional noodles in the north, its noodles must be made of fresh alkaline noodles (wet noodles) made of local alkaline water to make a chewy taste.
In addition, noodles are rich in seasonings, including lard, oil pepper, soy sauce, vinegar, chopped green onion, ginger and garlic water, sesame, pepper powder, monosodium glutamate and so on. Different stores will also add peas and miscellaneous sauce according to their own recipes. Small noodles focus on taste rather than quantity, so there is a saying in Chongqing that "soup is wide and noodles are narrow" There are similar noodles in the western Hubei generation, but the seasoning mix has changed slightly.
The seasoning of Chongqing noodles (called "seasoning" by Chongqing people) is very cheap. A bowl of good noodles is usually seasoned with soy sauce, monosodium glutamate, oil pepper (hot sauce, Chongqing people call it "oil pepper"), ginger and garlic water, pickled mustard tuber, lard (sesame oil or rapeseed oil can be used instead), chopped green onion, sesame sauce, pepper powder, bean sprouts and stir-fried dishes.
Baidu encyclopedia-Chongqing noodles
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