Among the numerous noodle delicacies in Chongqing, the most representative one is non-small noodles. Chongqing people love noodles as much as hot pot, and they are not even tired of having three meals a day. Although the price of noodles is close to the people, they are exquisite in workmanship and exquisite in materials: their noodles must be fresh alkaline noodles made of alkaline water, with rich condiments such as onion, ginger, garlic vinegar and spicy oil soup, and a bowl of noodles that make diners salivate will be freshly baked. Small noodles focus on taste rather than quantity, so there is a saying in Chongqing that "the soup is wide and the noodles are narrow."
Different from the spicy taste of Chongqing noodles, Changshou Lake fish noodles with unique characteristics of water town have a unique flavor. Noodles are refined from fish, and the soup is delicious, smooth and flexible. The delicacy also reveals the delicate and gentle side of Chongqing people. Living in the mouth of the city in the depths of Daba Mountain, various flavors of gege are added to the noodles to form a simple, mellow, ecological and natural gege noodles. Not only that, Rongchang's bedding noodle, Wanzhou's zhajiang noodle, Dianjiang's bean curd noodle and Xiushan's beef noodle are outstanding representatives of Chongqing's delicious noodles, inheriting the splendid Bayu cuisine culture.
On Monday of this issue, the Geographic Information Center of Chongqing Urban Planning Bureau jointly launched the "Chongqing Delicious Noodles Map", which took stock of the most representative noodle foods in Bashan and Chongqing, and tasted the most authentic flavor and life of Chongqing among the noodles with sour, sweet, salty, spicy, dry and spicy flavors.
1. Rongchang bedding face
Rongchang bedding noodle is a famous traditional food in Sichuan and Chongqing, which is named after its wide dough. The processing method of this noodle is unique: the palm-sized noodles are pulled out of the dough, evenly pulled out and cooked in the pot, often accompanied by traditional spicy beef soup or chicken offal soup, which is very delicious. A good Rongchang bedding noodle is as thin as paper, as even as jade, as big as a full moon, with strong and tough taste and thick salty sauce.
2. Wanzhou Zhajiang Noodles
Different from the sweetness of Zhajiang noodles, the Zhajiang noodles in Wanzhou follow the flavor of Sichuan cuisine, and the taste is salty or spicy. Wanzhou Zhajiang Noodles has a complicated craft, and the cooking of fried sauce is very fine. When cooking fried sauce, there are strict requirements on the amount of heat, the proportion of ingredients and seasonings. Because it organically combines the softness of fried sauce, the strength of noodles and the great taste of Sichuan and Chongqing, it is deeply loved by Chongqing people because of its smooth taste and good color and fragrance.
3. Threaded surface of nozzle button
Shuikou beef noodles are produced in Shuikou Village, futian town on the Daning River in Wushan. They were once a tribute of the Qing Dynasty. They are named after their unique technology, which makes noodles hollow and delicate, as white as silver and not rotten after cooking. So far, they have a history of nearly 300 years. This kind of noodle is made of wheat produced along the Three Gorges and follows the traditional noodle making technology and craft. In addition, according to different seasons, different proportions of seasonings, such as egg white and sesame oil, are added to flour. Therefore, the cooked noodles taste flexible and chewy, and the wheat flavor is rich.
4. Beiquan noodles in Beibei
Beiquan noodles is the abbreviation of Beiquan handmade noodles. It is said that it was founded in Beiquan Ancient Temple at the foot of Jinyun Mountain in Beibei, and it is one of the most representative specialties in Beibei. Beiquan noodles are deeply loved by people. It is made from the clear spring of Jinyun Mountain and the first and second special flour of wheat after more than 20 hours of natural fermentation. It has the characteristics of "white as silver, slender as silk, and hollow center". Huang Yanpei, a famous educator in China, once praised it as "fragrant noodles with leek leaves".
5. longevity fish noodles
The production of longevity fish noodles originated from the construction of Changshou Lake Hydropower Station. It is made of pure natural fish in Changshou Lake by deboning and taking meat, then mashing the fish into fish paste, making fish noodles as thick as ordinary noodles and special cooking. After eating, it feels quite smooth and flexible, fresh and tender, and there is no fishy smell at all. It is a famous specialty noodle that people in the surrounding areas are competing to taste, and it is also a necessary noodle for local people to celebrate their birthdays.