Chongqing Xiaomian, originating from the mountain city of Chongqing, can be used as a staple food, but also as a snack of Chongqing specialties. Chongqing is known all over the country, by the south to the north and south of the diners welcome.

Chongqing noodles production, the first need to adjust the spices, and then into the boiled noodles, poured into the thick bone broth, numbness, spicy, freshness, aroma, Chongqing noodles flavor is strong in the spicy flavor of mellow, but not stimulating, the noodles strong and smooth.

Chongqing small noodles, although small, but rich in changes, flavors, with a variety of - dry boiled, "mention the yellow" "plus green" (add more green vegetables) "Heavy spicy" (more oil chili), beef noodles, fat intestines noodles, pork ribs noodles, pea noodles, chicken noodles and so on. Every year, many people make a special trip to learn this household name of Chongqing small noodles.

A bowl of authentic Chongqing noodles must be "spicy and fresh", and the secret lies in the seasonings. Red oil, soy sauce, pepper oil, vinegar, green onions, garlic, sesame seeds, pepper, pepper, chili oil, chicken essence, monosodium glutamate (MSG), sannay, star anise, etc. are common seasonings for Chongqing noodles, the proportion of seasonings, as well as the order of the seasoning, will affect the taste and texture of the noodles, which is the test of the master of the Chongqing Noodle Master's skills.

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