Recently, the Chongqing Kombu Association cooperated with the pot brand to jointly launch the spicy standard of Chongqing noodles. According to the mainstream, according to the name, the heat of Chongqing flat is divided into six levels from low to high. According to the developers, 45° is normal and suitable for most people; 12° is suitable for children and has basically no spicy taste, while 75° has the spiciest taste.

The Naive Faction: According to the explanation, 45 degrees is the normal spiciness level. Chongqing people, this is definitely a direct challenge at 75°. Faced with such thoughts, Chongqing Youpin can only show you good luck!

Reasonability: Are Chongqing noodles divided into six levels of spiciness? Usually clear soup, slightly spicy, medium, spicy flavor. Is this really necessary or just hype? This is the nature of the phenomenon. I have also seen many special effects used for marketing and promotion of Chongqing products. I wish this had a different ending.

Pragmatism: Chongqing noodles are divided into six levels of popularity. Are the prices different? After all, the proportion of Chongqing noodles is very large, which will directly affect the price of this noodle bowl. This idea is still very realistic, the price of pepper is not cheap, generally, the 75° facet is definitely higher than the 12° facet.

Among them we saw the familiar millet spicy and Chaotian peppers. In other words, the peppers we had the most were medium, and there were more spicy peppers we didn't try. Small noodles are widely used for their spiciness, can you classify other foods as spicy? The standard setters answered in the affirmative and are applying for the standard, hoping to apply it to other foods containing pepper. ?Imagine a scene like this. A group of people walked into a hot pot restaurant. The pot base was chosen to solve the spiciness problem. "I want 45°, 55°, no, 80°." After conflict and compromise, I chose the bottom of two plates (50° and 75° respectively). If this standard can be implemented, don't believe this will become a reality. After a quick expansion, let's get back to the Chongqing theme.

In the 2013 documentary "Hey! "Small Noodles" As far as Chongqing is concerned, this local delicacy has become known to more and more people. Many tourists come to Chongqing and have to eat in Chongqing. Some Chongqing individuals and foreign friends have learned the skills of Chongqing noodles and brought Chongqing noodles to all regions across the country.

In other aspects, if the Chongqing facets have uniform high temperature standards, it should be more advantageous to upgrade the Chongqing facets on site. But at the same time, we will also face the problem: after eating Chongqing noodles, it will taste stale and no longer interesting.