Chongqing's "small" noodles have a special meaning in Chongqing: the noodles with meat, fish and meat are called "big", and only the noodles with pepper and vegetables are called "small", but now this distinction is not so strict. Chongqing noodles are not very popular in other places, the main reasons are: first, pasta is the staple food in many areas, and two or three noodles are not enough to plug the teeth! Second, most people don't like to eat round noodles with alkali; Third, it is not spicy or spicy; Fourth, don't heat lard. In Chongqing, it is especially popular with Chongqing people, but it is not only delicious, but also a point that attracts everyone in all aspects of decoration.
To improve the overall taste, broth should be used instead of water or noodle soup. Chili oil is the most important. You can seriously learn how to make Chili oil. An important raw material of Chongqing noodles in Laocheng Street is sea pepper, which can be divided into spicy type, burnt type and a flavor in between. Generally, sea pepper pays attention to the original flavor without spices, and the sea pepper itself has a fragrance. Topping is the finishing touch of a bowl of noodles. The quality of topping directly affects the appearance and taste of noodles. General toppings include beef and shredded chicken.
Chongqing noodles are spicy, rich in taste and delicious. I suggest going to Chongqing to try it sometime.