"Spicy" has almost become synonymous with Chongqing, not only because of spicy food, but also because it represents the hot personality of Chongqing people. Of course, not all food in Chongqing is full of spicy taste. Chongqing also has sour, sweet, bitter, salty and different levels of spicy food. I don't know much about the definition of spicy taste in Guangdong. I ate some Cantonese food and hot pot. There is not much spicy taste, and the hot pot in Guangdong (such as Chaoshan beef hot pot) is not too spicy. However, it depends on the people whether Chongqing's not spicy is equal to the unusually hot Cantonese. Some people in Guangdong can eat spicy food, while some people in Chongqing can't.

A few years ago, many Cantonese people talked about spicy changes. They couldn't touch any peppers. If they eat Chili by mistake, they must breathe for three minutes and then calm down. Nowadays, the spicy resistance of Cantonese people cannot be underestimated. In recent years, various noodle restaurants in Chongqing have mushroomed in Guangzhou, setting off the trend of spicy noodles. Although Chongqing Xiaomenyi has changed every delicate young face, it still maintains its ancient taste and appears in various fashion landmarks in Guangzhou.

The booming Chongqing noodles look like a sister and brother from Sichuan, but in fact, she doesn't think well. A bowl of small noodles can be born in a few minutes. In fact, everything needs to be done. Different ingredients for different seasonings must be "tailored". In the shop, you can see the process of preparing the bottom materials, Song Qi said, which is called "opening the bowl". First, use each of twelve kinds of materials (such as soy sauce, oil, Jiang Shui, garlic water, onion and pepper) as the bottom of the bowl. Then put noodles, macaroni and bone soup on the seasoning.

the most basic Chongqing noodle is to add noodles and vegetables directly to a bowl of seasoning, and then pour the soup. Other noodles with peas and other toppings are upgraded. Song Qi said that in Chongqing, the most authentic noodle is Tong Xin Cai, because Tong Xin Cai is very similar in length and shape to noodles, and can be integrated with noodles when stirred. However, there is no uniform and strict regulation on the ratio of pepper to pepper in Chongqing. Each family has a different weight and proportion of pepper and pepper, and the seasoning is not exactly the same, so the taste of each Chongqing noodle may be different. In the north, the noodle talk is "moist and smooth", and the taste is softer, which is also conducive to better absorbing the soup during mixing. The spicy degree of Chongqing noodles in Guangdong is "when in Rome, do as the Romans do". In some small noodle restaurants, Chongqing noodles can even be spicy-free.