1, Banchuan is a kind of dry mixed noodles, which is popular in noodle snacks in Hangzhou and Shanghai. This kind of noodle is often mixed with various ingredients, such as shrimp fried eel, Sichuan fried pork loin, Sichuan beef brisket and Sichuan pork liver. In the production of noodles, Banchuan added a unique "spiral pattern", which greatly improved the taste of the gluten.

2. In the process of frying Sichuan cuisine, it is necessary to have more oil and more fire, including soy sauce, yellow wine, salt, pepper and thickening. After coming out, it is oily and fragrant, smooth and slightly sticky, and it is easy to hang on dried noodles. This "hanging juice" state.

3. Banchuan is not as dry as fried noodles, because it is beaten by hot oil, which is a little more fragrant than ordinary mixed noodles and cold noodles.

The authentic Sichuan cuisine mixing method is that two stoves are fired together, one for cooking noodles and the other for frying noodles. Slow down a pot, the taste is naturally one point worse. A bowl of mixed Sichuan food seems simple, but it contains many details.