Chongqing is an inclusive city, with high-rise buildings, luxury hotels and shacks and noodle stalls built along the street. Those noodles were spread under the overpass, next to the station, at the entrance of the food market, and a shed was set up at the alley mouth, where several tables and benches were opened and a cauldron was opened. Despite the bad environment, the spicy and delicious noodles still attract people from all walks of life in this city.
You can even see leaders in suits, students, migrant workers and great soldiers sitting on the roadside sweating and eating noodles at an ugly stall. In Chongqing, Xiao Mian is such a kind of local specialty food with 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 porcelain bowls is served, and the spicy taste rushes into the nostrils, which immediately stimulates the appetite on the floating surface of pepper and pepper, and excites the nerves before eating. Next, I will introduce the five characteristics of Chongqing noodles.
Spicy: The oil temperature determines the taste of Chili oil. The control of oil temperature is very important in the process of frying pepper oil. In order to make noodles taste better, it is recommended to buy pure rapeseed oil from a special oil mill. When the oil temperature reaches 200, you can cover the sea pepper noodles. Then put sesame seeds and peanuts into the sea pepper noodles, and cover them when the oil temperature is 120. Stir-fry the oil pepper slowly (about 40 minutes). Whether the temperature is high or low will affect the spiciness.
Ma: Chongqing people who like spicy food naturally have a soft spot for peppers. The production technology of pepper is also very particular, and the choice of pepper materials is very important. Stir-frying is the key to get the spicy taste of pepper. If the heat is properly handled, you need to "pit" the fresh pepper with an iron pot and then powder it.
Fresh: The most important thing is the soup with seasoning. Fresh soup boiled with bones is more delicious with lard, which is an extreme test of kung fu. There is a saying in the industry that "the cavity of Sichuan Opera is the soup of Sichuan cuisine".
Xiang: Sea pepper is an indispensable seasoning in Chongqing noodles. Although it is the same raw material as Chili oil, the requirements of Chili and Chili oil are completely different. Pepper pepper oil requires pure spicy taste, and sea pepper should be spicy and fragrant. When choosing materials, you must choose red pepper; Sea pepper should be sealed in a jar for 3 days, and it tastes spicy but not dry. Good sea pepper must be cut with scissors, not twisted with a machine.
Every city has its own food culture, and small noodles are the authentic "noodles" that best reflect Chongqing people. Perhaps this is why Chongqing Noodles are so popular.