Chongqing noodles are alkaline water surface, which is what we locals often say "water surface", daily home cooking their own noodles, but also use dry noodles instead, because dry noodles are more convenient to store, whenever you want to eat, anytime you have.

There are three things you need to make a home version of Chongqing's noodles: the main ingredient, the secondary ingredient, and the toppings.

1, the main ingredients: water or dry noodles

2, auxiliary ingredients:

Seasonal leafy vegetables, Chongqing small noodles in the vegetables can be used in all kinds of seasonal leafy vegetables, such as: cabbage, oil wheat, cabbage, cabbage, lettuce and other young leaves.

3, ingredients:

Soy sauce (soy sauce), cooked lard, chili oil, minced garlic, minced ginger, pepper, sesame, sesame oil, chicken essence, squash cocoa, green onion, cooked peanuts, sesame seeds (can be added or not).