Although the price of Chongqing noodles is low, the materials are exquisite. Different from the traditional noodles in the north, its noodles must be made of fresh alkaline noodles (wet noodles) made of local alkaline water to make a chewy taste.
In addition, noodles are rich in seasonings, including lard, oil pepper, soy sauce, vinegar, chopped green onion, ginger and garlic water, sesame, pepper powder, monosodium glutamate and so on. Different stores will also add peas and miscellaneous sauce according to their own recipes. Small noodles focus on taste rather than quantity, so there is a saying in Chongqing that "soup is wide and noodles are narrow" There are similar noodles in the western Hubei generation, but the seasoning mix has changed slightly.
Extended data
Noodles are the only pasta generally accepted by Chongqing citizens as southerners. Chongqing people love Chongqing noodles as much as hot pot, and their intimacy is even worse.
Chongqing people's love for noodles is not so much addiction as dependence. Every morning, the noodle stalls on the street are particularly prosperous, although some halls are not well decorated, even roadside stalls. However, a beautiful woman never cares about her lady image at this time, and eating it is fragrant; There are also gentlemen in suits and ties who put down their briefcases and eat a bowl of noodles three times and five times.
In front of the noodle stand, there are white-collar workers, men of courage, primary school students and all kinds of people, regardless of their life experiences and status, waiting for a bowl of Chongqing noodles. If Chongqing people who go home can't eat a hot pot first, they must "eat" bowls of noodles to satisfy their cravings.