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What are the characteristics of Chongqing snacks besides Chongqing noodles?

The phenological conditions, local customs and eating habits in various parts of Chongqing have made Chongqing rich and colorful local cuisine, and noodles that can be seen everywhere in people's lives are an important part of these cuisines. People living in all parts of Chongqing use local materials and combine the most authentic local food with the most ordinary noodles to create delicious noodles with obvious regional style and unique taste. Chongqing people's love for noodles can be seen from the characteristic noodle restaurants that bloom everywhere in the streets.

among the numerous noodle delicacies in Chongqing, the most representative one is Xiao noodles. Chongqing people love noodles as much as hot pot, and they are not even tired of eating three meals a day. Although the price of small noodles is close to the people, they are exquisite in workmanship and exquisite in materials: their noodles must be fresh alkaline noodles made of alkaline water, with rich condiments such as onion, ginger and garlic vinegar, and spicy oil soup, a bowl of small noodles that make diners salivate will be freshly baked. Small noodles focus on taste rather than quantity, so there is a saying in Chongqing that "soup is wide and noodles are narrow".

Different from the spicy flavor of Chongqing noodles, Changshou Lake fish noodles with unique characteristics of water town have a different flavor. Noodles are refined from fish, and the soup is delicious, smooth and flexible, and the delicacy also reveals the delicate and gentle side of Chongqing people. And Chengkou, which lives deep in Daba Mountain, adds various flavors of Gege into the noodles to form a simple, mellow, ecological and natural Gege noodles. Not only that, the bedding noodle in Rongchang, the Zhajiang Noodles in Wanzhou, the bean curd noodle in Dianjiang and the beef noodle in Xiushan are all outstanding representatives of Chongqing delicious noodles, which have inherited the splendid Bayu food culture.

On Monday of this issue, the Geographic Information Center of chongqing urban planning bureau and Chongqing launched the "Chongqing Delicious Noodles Map", which took stock of the most representative noodle delicacies in Bashan and Chongqing, and tasted the most authentic Chongqing flavor and life flavor in the sour, salty, spicy, dry and wet boiled noodles.

1. Rongchang bedding noodle

Rongchang bedding noodle is a famous traditional food in Sichuan and Chongqing, which is named after its wide dough like bedding. The processing method of this noodle is unique: the palm-sized noodles are pulled from the dough, evenly pulled and cooked in the pot, often accompanied by traditional spicy beef soup or chicken offal soup, which is very delicious. A good Rongchang bedding noodle is as thin as paper, as even as jade, as big as a full moon, with a strong and tough taste and a thick salty sauce.

2. Zhajiang Noodles in Wanzhou

Different from the sweet flavor in Zhajiang Noodles, Zhajiang Noodles in Wanzhou has inherited the flavor of Sichuan cuisine, and its taste is salty or spicy. Wanzhou Zhajiang Noodles has a complicated technology, and the cooking of fried sauce is very fine. When cooking fried sauce, there are strict requirements on the size of the heat, the proportion of ingredients and seasonings. Because it organically combines the softness of fried sauce, the strength of noodles and the great taste of Sichuan and Chongqing, it is deeply loved by Chongqing people because of its smooth taste, good color and flavor.

3. Shuikou shredded noodles

Shuikou shredded noodles are produced in Shuikou Village, futian town, on the Daning River in Wushan. It was once a tribute treasure in the Qing Dynasty. It was named after its unique technology to make noodles hollow, delicate, as white as silver, and not rotten. It has a history of nearly 311 years. This noodle is made of wheat produced along the Three Gorges, and the traditional noodle-making technology and process are followed. Besides, according to different seasons, different proportions of seasonings such as egg white and sesame oil are added to the flour. Therefore, the cooked noodle tastes flexible and chewy, and the wheat flavor is strong.

4. Beiquan noodle in Beibei

Beiquan noodle is the abbreviation of Beiquan handmade noodle. It is said that it was founded in the ancient Beiquan Temple at the foot of Jinyun Mountain in Beibei, and it is one of the most representative specialties in Beibei. Beiquan noodles are deeply loved by people. It is made from the clear spring of Jinyun Mountain and the first and second special flour of wheat by natural fermentation for more than 21 hours. It has the characteristics of "white as silver, slender as silk and hollow in the center". Huang Yanpei, a famous educator in China, once praised it as "fragrant noodles with leek leaves".

5. Longevity fish noodles

Longevity fish noodles originated from the construction of Changshou Lake Hydropower Station, which is made from pure natural fish in Changshou Lake by removing bones and taking meat, and then making fish noodles as thick as ordinary noodles, which are cooked by special cooking. After eating, it feels quite smooth and flexible, fresh and tender, and has no fishy smell at all. It is a well-known characteristic noodle that people in the surrounding areas are competing to taste, and it is also a must-have noodle for the birthday of local people.