Chongqing noodles are one of the four characteristics of Chongqing and belong to the category of Chongqing noodles. It is a special snack of Han nationality originated in Chongqing, belonging to Chongqing cuisine. Noodles belong to the noodle soup type, which is spicy. Small noodles in a narrow sense refer to spicy noodles. The main ingredient is fresh wheat flour, which Chongqing people call "water surface" and "water leaf". The soup is rich in variety, exquisite in material selection and unique in production, forming a compound spicy soup. The ingredients are seasonal green vegetables. The variety is rich, generally depending on the presence or absence of nux vomica, and the noodles without nux vomica are also rich in seasonings, including: edible oil, red oil, soy sauce, pepper oil, vinegar, onion, garlic paste, sesame, pepper powder, pepper, monosodium glutamate, kaempferia kaempferia, star anise and so on. Different stores will also add peas, miscellaneous sauce and so on according to their own recipes. A bowl of noodles is all seasoned with seasoning. Mix the seasoning first, then add the noodles. Spicy comes first, noodles are thick, and soup is fresh and thick. Although the price 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. Small noodles focus on taste rather than quantity, so there is a saying in Chongqing that "soup is wide and noodles are narrow" 20 16 1 The local standard "Chongqing Small Noodles Cooking Technical Guide" has been approved for implementation.