Authentic Zhajiang noodles are still the old taste of old Chengdu. There are many kinds of old noodles in Chengdu, which are unforgettable. Zhajiang noodles are also pasta that everyone likes to eat. I will tell you the following about the practice of making noodles in Chengdu:

The practice of slag river noodles: cucumber, cabbage and scallion are washed and shredded; Wash bean sprouts and soybeans, and pinch the head and tail of bean sprouts; Wash and dice celery. Cook the soybean mouth, bean sprouts and diced celery in turn in a boiling water pot, take them out, cool them and drain the water. Cut the meat into cubes, pat the onion and ginger lightly, and chop the garlic; Add 1 tbsp soy sauce and dilute with a little water. Heat a little oil in the pot, stir-fry diced meat, and stir-fry onion, ginger and star anise after the diced meat changes color. Pick out onions, ginger and star anise. Pour in the sauce and stir-fry over low heat until the diced meat and sauce are evenly mixed. Add minced garlic and pepper and stir constantly. Cook until the sauce thickens. Boil the water in the pot, add the noodles, stir fry, cook until it is not cooked, take it out and put it in a bowl. Code the dishes, add the fried sauce and serve.