Burning noodles is one of the most distinctive traditional snacks of Han nationality in Yibin, Sichuan. Originally called Xufu burning noodles, formerly called fried noodles. Because its oil is heavy and anhydrous, it will burn immediately after ignition, hence the name burning noodles. This snack takes local high-quality noodles as the main raw material, and is supplemented with Yibin bean sprouts, sesame oil, fresh suet oil, star anise, kaempferia kaempferia, sesame seeds, peanuts, walnuts, golden peppers, fine peppers, monosodium glutamate, leeks, pea tips or spinach leaves. The noodles are cooked, picked up and dried, and the alkaline taste is removed, and then the seasoning is added according to the traditional process.

1. Preparation method of red oil: vegetable oil and vegetable oil each 1 kg, coarse Chili noodles (you can also make your own Chili noodles, as follows: Chili is fried in a microwave oven or pot, cooled and chopped with a knife, commonly known as knife-edge sea pepper), 1 kg, scallion, ginger, sesame 20g, vegetable oil cooked, and ginger added.

2. The burning surface is different from the common mechanism surface. Their noodles should be dry, and the water content is 20% to 30% lower than that of machine-made noodles. The noodles made should be round and hard, and have strong strength and bone strength after cooking, and will not break when smeared with oil. The entrance has a slippery feeling, and the chewing powder has a fragrant taste.

3. When cooking noodles, you should master the heat, put it in boiling water and float it in the pot, that is, just take it out when it is soft. At this time, the starch in the noodles is gelatinized by heating, and a protective layer is formed on the surface. In addition, the heating time is short, and the water absorption of noodles is limited. The cooked noodles are soft and smooth, soft and tough, with less water content and good bone strength.

4. spin dry. This is a very important link in the whole production essentials. Only by spinning off the water stuck to the noodles can the oil and taste be integrated with the noodles.