Yibin's most distinctive traditional snack, formerly known as Xufu burning noodles, formerly known as fried dough sticks noodles. As early as the Guangxu period of the Qing Dynasty, it began to run by the people. The snack takes local high-quality water noodles as main ingredients, Yibin bean sprouts, sesame oil, fresh suet oil, star anise, kaempferia kaempferia, sesame seeds, peanuts, walnuts, golden peppers, refined peppers, monosodium glutamate, shallots, pea tips or spinach leaves as auxiliary materials, and the noodles are cooked, fished up, dried, deodorized, and added with seasonings according to the traditional process.

trait

Yibin burning noodles are characterized by: red and bright, fragrant and spicy, delicious and refreshing. It can be served with wine or eaten. Bashu must order! Because its oil is heavy and anhydrous, it burns when ignited, hence the name burning noodles. Not only local people love to eat, but also Chinese and foreign tourists are full of praise.

working methods

Material: burning surface 1.5 yuan/50g; Meat burning noodles 2 yuan/50g; Mouth grinding 1.5 yuan/50g; Raw Chili beef noodles 2 yuan/50g; Pork sausage noodles 1.5 yuan/50g; 2 yuan/50g; Pork ribs noodles 2 yuan /50g

Method: Put the noodles into a boiling pot, pick them up with a bamboo strainer, toss them twice, remove excess water and put them into a bowl. Pour in refined rapeseed oil, pick it up with chopsticks, then pour in local soy sauce, oil pepper with various spices, Yibin sprouts, fried peanuts and chopped green onion. If you pour a spoonful of fried meat on the noodles, it is burning noodles, and it is burning noodles with bone soup.