Chongqing is an inclusive city, with both high-rise buildings and luxury hotels, as well as shacks and noodle stalls built along the street. Those noodle stands set up a shed under the overpass, beside the station, at the entrance of the food market and the alley. When they opened, they set up several tables, several benches and a cauldron. Although the environment is not good, the spicy and delicious taste of noodles still attracts people of different classes in this city.
You can even see leaders in suits, students, migrant workers and great soldiers sitting on the roadside sweating and eating noodles at an ugly booth. In Chongqing, Xiao Mian is such a kind of local specialty food with a large number of fans. Legend has it that the noodles in every noodle restaurant in Chongqing are evenly distributed, but the ingredients are all their own treasures, so every small noodle restaurant can make different noodle tastes. When a bowl of steaming porcelain bowl is served, the spicy taste rushes into the nostrils, and the floating surface of pepper and pepper immediately stimulates the appetite, which can excite the nerves before eating. Next, I will introduce five characteristics of Chongqing Noodles.
Spicy: The oil temperature determines the taste of Chili oil. It is very important to control the oil temperature in the process of frying pepper. In order to make the noodles taste better, it is suggested to buy pure rapeseed oil in a special oil mill. When the oil temperature reaches 200, you can cover the sea pepper noodles. Then put sesame seeds and peanuts into sea pepper noodles, and cover when the oil temperature is 120. Stir-fry the oil pepper slowly (about 40 minutes). Whether the temperature is high or low will affect the spiciness.
Ma: Chongqing people who like spicy food naturally have a soft spot for peppers. The production technology of pepper is also very particular, and the choice of pepper materials is very important. Stir-frying is the key to get the spicy taste of pepper. If the heat is properly treated, it is necessary to "dig a hole" in the hot pepper with an iron pot and then grind it into powder.
Fresh: The most important thing is the soup with seasoning. Fresh Tonga lard boiled with bones is more delicious, which is an extreme test of kung fu. There is a saying in the industry that "the cavity of Sichuan Opera is the soup of Sichuan cuisine".
Xiang: Sea pepper is an indispensable seasoning in Chongqing noodles. Although it is the same raw material as Chili oil, the requirements of Chili and Chili oil are completely different. Chili oil requires pure spicy taste, and sea pepper should be spicy and fragrant. When choosing materials, you must choose red pepper; Sea pepper should be sealed in a jar for 3 days. It tastes spicy but not dry. Good sea pepper must be cut with scissors, not twisted with a machine.
Every city has its own food culture, and small noodles are the "noodles" that best reflect Chongqing people. Perhaps this is why Chongqing Noodles are so popular.