Because its oil is heavy and anhydrous, it burns immediately after ignition, hence the name burning noodles. It uses local high-quality water noodles as main materials, Yibin broken rice sprouts, ground sesame oil, fresh suet oil, star anise, rhizoma kaempferiae, sesame seeds, peanuts, walnuts, golden peppers, fine peppers, monosodium glutamate, shallots, pea tips or spinach leaves as auxiliary materials, and then the noodles are cooked, fished up, dried, deodorized and pressed.
Because burning noodles are plain noodles, after the reform and opening up, some new members have appeared in the burning noodles family, such as burning noodles with meat, burning noodles in soup and so on. The ancient burning noodles bring more taste feasts to Yibin people who like it.
Yibin burning noodles, due to insufficient publicity, are not as famous as Chongqing Xiaomian.