We have to admit that Chongqing Xiaomian is a special kind of pasta, which was once fortunate enough to have a good taste. So why is Chongqing Xiao noodles so hot?

Chongqing is an inclusive city. There are high-rise buildings, luxurious hotels, and small noodle stands built by the street. Those small noodle stands set up a small shed under the overpass, next to the station, at the mouth of the food market and at the mouth of the alley, and opened with a few tables and benches and a big pot. Although the environment is not good, the spicy and delicious flavor of the noodles still attracts people of different classes in the city.

You can even see leaders in suits, students, migrant workers and great soldiers sitting on the roadside sweating and eating noodles next to an ugly stall. In Chongqing, Xiaomian is such a kind of local specialty food that is grounded but has a large number of fans. Legend has it that the noodles in every noodle restaurant in Chongqing are uniformly distributed, but the ingredients are all their own treasures, so every small noodle restaurant can make different noodle tastes. A bowl of steaming big porcelain bowl is served, and the spicy taste rushes into the nostrils, and the appetite will be stimulated immediately on the floating surface of pepper and pepper, and the nerves will be excited before eating it. Next, I will introduce the five characteristics of Chongqing Noodles.

spicy: the oil temperature determines the taste of chili pepper oil. In the process of frying oil in chili pepper, it is very important to control the oil temperature. In order to make the noodles taste better, it is recommended to buy pure rapeseed oil in a special oil mill. When the oil temperature reaches 211, you can cover the sea pepper noodles. Then put sesame seeds and peanuts into the sea pepper noodles, and when the oil temperature is 1.21, cover them. Stir-fry oil chili pepper slowly with low fire (about 41 minutes). Both high and low temperature will affect the spicy degree.

hemp: Chongqing people who like spicy food naturally have a soft spot for pepper. The production technology of pepper is also quite exquisite, and the selection of pepper materials is very important. Stir-frying is the key to get the hemp taste of pepper. If the heat is properly handled, it is necessary to "pit" the fresh pepper with an iron pot and then powder it.

freshness: the most important thing is the soup with seasoning. Fresh soup boiled with bones is more delicious with lard, which is an extremely test of kung fu. There is a saying in the industry that "the cavity of Sichuan opera is the soup of Sichuan cuisine".

aroma: sea pepper is an indispensable ingredient in Chongqing noodles. Although it is the same raw material as chili pepper oil, the requirements of pepper and chili pepper oil are completely different. chili pepper oil requires pure spicy taste, while sea pepper should be spicy and fragrant. When choosing materials, you must choose red pepper; Sea pepper should be put in a jar and sealed for 3 days to taste spicy but not dry. Good sea pepper must be cut with scissors, and can't be twisted with a machine.

Every city has its own food culture, and Xiao Mian is the most authentic "noodle" that reflects Chongqing people. Perhaps this is why Xiao Mian in Chongqing is so popular.