The surface of sweet water is as thick as chopstick heads, chewy, slightly sweet in the mouth, with the smell of chopped peanuts and peppers. It is more refreshing when seasoned with red pepper, replicated soy sauce, sesame sauce and garlic paste. Sweet water surface is a famous snack of Sichuan Han nationality, named after the repeated use of soy sauce and its sweetness. Noodles are about as thick as chopstick heads, so they are chewy and taste like peanuts and pepper. The entrance will feel slightly sweet, and finally it will be spicy, and the taste will stay in the mouth for a long time.
And the peanut crispy noodles feel pretty good. There used to be many snack bars selling sweet noodles, and sweet noodles especially loved bean jelly and cold noodles. A shop often sells these three kinds of snacks at the same time. Although they are all spicy, the delicacy and smoothness of bean jelly are completely different from the toughness and elasticity of sweet water, and each has its own advantages.
Surface characteristics of sweet water
Sweet noodles are made by kneading the noodles with hands, rolling them into cakes with a thickness of nearly 1 cm, and then cutting them into noodles with the same width-or, it should be called "stick noodles" more appropriately. Grab the noodles, stretch them into noodles with a diameter of about half a centimeter, cook them until they are just cooked, and then take them out to cool. Add a little rapeseed oil and mix well to prevent noodles from sticking.
Noodles that have been rubbed for a long time are very good for tumbling. One noodle is about 30 to 50 centimeters long, and three or four noodles can fill a bowl. Because sweet water is eaten in a cold state, shops usually make a lot of noodles for use and put them in the window and cover them with fine gauze. Judging from the color and shape of noodles, it doesn't seem delicious, but once seasonings are added, it will be very appetizing.