Xiaomian is the only traditional pasta that is generally accepted by Chongqing citizens as southerners. Because of its unique taste, it has been famous all over the country in recent years.
When it comes to the impression of Chongqing, people must first think of hot pot, Qiaodu, mountain city, etc., but there is another kind of food in Chongqing that is more popular and close to the people than hot pot, and that is Chongqing Noodles.
In a narrow sense, small noodles refer to spicy vegetarian noodles seasoned with onion, garlic, vinegar and pepper. In the discourse system of old Chongqing, noodles with luxurious toppings such as beef fried sauce and ribs are also called small noodles, such as beef, fat sausage and bean dregs. But facets are common by default.
The most important criterion for Chongqing people to evaluate the quality of noodles is seasoning, and the seasoning of noodles is its soul. The noodle family is rich in varieties and patterns, forming a personalized taste. For example, shopkeepers are required to "dry stir-fry" (dry noodles with less water), "yellow noodles" (noodles are hard), "green noodles" (more vegetables), "heavy spicy" (more peppers) and so on. Shopkeepers can also be asked to use noodles with different thicknesses and shapes, such as "fine noodles", "leek leaves" and "wide noodles" which are common in stores. You can also ask the store to increase or decrease certain seasonings, such as "less spicy", "heavy spicy" and "no garlic".