Eating noodles in Sichuan does not seem to be a must-have item, and it's not too publicized, more often than not, it is quietly hidden in the street at the end of the inconspicuous store.
Although there is no fancy menu and exquisite decoration, but a small bowl, but has a variety of flavors, attracting saliva again and again.
01
What are noodles
/ Sticky Noodles & Water Leafy Noodles /
When it comes to eating noodles, of course, you have to start with the noodles.
In terms of the quality of the wheat, Sichuan is not as good as the north, so the noodles are not quite soulful enough: they are less sinewy and less elastic.
But the inherent lack of flour doesn't stop the Sichuanese from using their culinary ingenuity to add a bit of alkali and salt to the less malleable flour to increase the hardness of the dough, and make the noodles taste more solid.
Adding alkali and salt to the flour improves the texture
With the hardness problem solved, the picky Sichuanese made a new change in the shape of the noodles.
Take Chengdu as an example, the streets of the noodle store is generally used in this " stick stick noodles ", the thickness is appropriate, eat the texture "hard (en) solid" chewy, with the soup base and toppings, the two two noodles The next stomach, full and warm.
The stick noodles
A slight equal to this flat, thin water leaf noodles, also known as leek leaves, can be found in Chengdu. When cooked, it is light and delicious, and the chopsticks are slippery, so you can eat it in a "shivering" way, and then it goes into your stomach.
Flat water leaf noodles
Just like the debate over which is better, sweet or salty bean curd, the water leaf party feels that the stick noodles can't be counted as noodles, they are too hard to die; and the stick noodle's staunch supporters dislike the water leaf's lack of texture, and the fact that they will swell up when soaked in soup for a long time.
The hardness of the noodles
But the radish and vegetables have their own favorites, personally, I think mixing noodles or eat stick noodles best , wrapped full of bashfulness and seasoning of the noodles is simply the peak of taste and texture. And water leaf noodles are suitable for cooking into soup noodles, especially the kind of soup is very fresh last can drink a few mouthfuls, soft and moderate mouth, young and old people.
Mixing noodles is still a good idea with a stick of noodles
In addition to these two kinds of Sichuan people at home with their own noodles, usually eat dry hanging noodles.
More of the hanging noodles at home
02
The main event
/ Seasoning & bashfulness
It is a good idea to have a good time with your favorite dishes, and you will be able to enjoy them in a good way. You may find it a bit flavorful. However, Sichuan chefs use mellow seasoning and rich bashfulness to make lye noodles deliciously wrapped in a variety of flavors.
Vegetarian Pepper and Mixed Sauce Noodles
Vegetarian Pepper and Mixed Sauce is the representative of Sichuan noodles with strong seasoning.
The noodles are cooked on a stick, seasoned at the bottom of the bowl, and piled high on the tip of the noodle. When you take a bite, the dry and fragrant bacon is supported by the strong seasoning, and the noodles are entwined together, rushing into the mouth, stimulating the taste buds, and giving a new meaning to the bland noodles.
The taste is savory, spicy but not dry, and there is a slight sweetness at the end of the meal. But look closely in fact did not put any remarkable ingredients, seasoning is that a few, but the wonderful taste of vegetarian pepper sauce is so dead grasp the heart and stomach.
Beef Noodles
Beef noodles are a standard in every noodle shop, so if you're not sure what to order, you won't be disappointed. Little Piles of Beef It's not much, usually just two or three piles, but it's cooked softly and served with a rich red broth that pairs carbs with protein for double the pleasure.
Mutton Intestine Noodles
With Sichuan's love of offal down the drain, bashfulness is an area that's not lost on them.
The representative of the representative is the fat intestines noodles, fat intestines in the fat intestines noodles and fat intestines in the fat intestines noodles is different . The fat intestines of fat intestines powder, directly thrown into the water with a variety of onions, ginger, peppers and spices to cook together, the fishy taste skimmed off, cooked and chopped into a pile with sweet potato flour together on the table.
Fatty intestines in fat sausage noodles
And fat sausage noodles of fat sausage, is in advance with braised way to do , eat directly scooped out poured on the surface, flavorful and chewy. Generous store, generally cut a large pile of fat intestines, piled up on the surface, just look at the appearance of fat pudu drooling, eaten but also can not help but in the soup fishing ah fishing, afraid not to finish fishing on the table.
Meat Intestine in Noodles
Meat Noodles with Pickled Pepper and Chicken
In addition to the most famous fat intestines, the chicken is also a perfect match for the noodles.
Sewage odor heavy, chicken miscellaneous processing, it with pickled peppers pickled ginger to suppress the fishy smell , hot oil tossed a few times, chicken miscellaneous shrinking become crispy, pickled pepper's fresh and spicy also tray out, with this strong jianghu flavor bottom, eat is that exciting.
Pickled Chicken Noodles
Brain Flower Noodles
If you're not afraid of elevated cholesterol, you'll want to have one of the brain flower noodles.
The idea of using the brains from the hot pot as a topping is a new trend in recent years. In addition to the appearance, the taste of the brain itself is very mellow, and with the red soup noodles, one bite of brain and one bite of noodles, experience the double peak collision of tender texture and rich taste.
Pork Liver Noodle
Brain flower can be used as bashfulness, of course, pork liver should also come to play.
Wusheng pig liver noodles, another way to eat the original powdery and faggot liver, thrown to the starch wrapped in two turns , hot oil in the pan fried into tender slices of pig liver, taste and appearance are enhanced a lot. When paired with noodles, the large chunks of liver are shiny, moist and reflective, and you can't help but eat them.
Jagged Noodles
For something special, try the Jagged Noodles (also known as Chajang Noodles), which is a twist on bashful noodles.
The dregs of jagged noodles are actually chicken, but not the kind of lumpy meat with skin. The chicken is cut into small pieces and stir-fried in a wok without adding oil, until it turns into a meaty, fluffy "dregs of meat". The noodles are ready when you add the bone broth to the mixing bowl, add the noodles, and then add the "dregs".
When the noodles are served and mixed well, the dregs melt into the soup base, hiding in the cracks between the noodles and adding a mellow flavor to the noodles.
03
How do you order Sichuan noodles?
/ Red and clear soup, with or without soup, how many /
Although Sichuan noodles are not very famous, they have a lot of smoke and fire, a lot of choices, and are very convenient. Any unassuming noodle shop can give you a lot of tricks, and less likely to be stepped on (if this is Beijing, just walk into a store, the chances of stepping on mine are very high).
Clear soup vs. red soup
From the point of view of taste, Sichuan noodles are divided into clear soup and red soup.
Clear soup has no red oil, such as omelette noodles, seafood noodles and stewed chicken noodles. Sichuan is located in the southwest basin, away from the coastline of several provinces, but want to eat a mouthful of "sea flavor", it is not difficult to Sichuan people. Golden hooks (shrimp), bamboo shoots, squid, chicken boiled together , soup color golden, soup flavor salty, chicken "fresh" and soaked seafood "fresh" in this bowl of noodles, get the perfect blend.
Fresh Seafood Noodles
The red broth is slightly spicy, but definitely not to the extent that it makes your eyes water, just added the aroma and slight stimulation of bean curd or cooked oil and sea pepper to the flavoring, such as the classic beef noodle, fat intestines noodle, pork chop noodle.... ... are all noodles in red soup.
Spicy but not spicy heart red soup noodles
Mixed Noodles VS Soup Noodles
The other is the dry mix and the soup noodles, the soup noodle flavor can be fully immersed into each noodle, while the dry mix is more seasoned with the burning aroma. Vegetarian Pepper Mixed Sauce and Yibin Burning Noodles are representative of dry noodles.
A teenage high school boy can eat three noodles without any problem, and a girl who works in an office building can eat two noodles to satiate her stomach, and if she has a small appetite, she can drink two mouthfuls of soup, which may be enough for one or two.
Of course, the real noodle eating artist will never just order a bowl of noodles to get through this meal.
Serious gourmets are practicing a "small amount of multiple meals", for example: to the store usually first call one or two beef, eat almost, and then immediately call one or two fat intestines. Two or two, eat well, a meal of two flavors, appetite and tongue all take care of.
Beef noodles with fat intestines
In the many gourmet crowded Sichuan cuisine map, noodles accounted for a small proportion, but the status of the absolute prominent, when the mouth of the delicious linger in the bush when you feel tired, not enough time to eat a proper meal, the belly oil flowers bubbling with no appetite, the noodle shop will always be the place where everyone returns.
"I don't know what to eat, then go to that house to eat noodles"
"Can't win, oh, at noon only to eat two two noodles to forget"
"Not much appetite, just eat a bowl of noodles"
"I don't have any appetite.
Delicious, affordable and fast, it's like Fast Food for Sichuanese, always standing on the street corner, not highly popular, but not cold either.
The most important thing is, no matter when you go to eat, it is still the familiar good taste.
The small noodle shop on the corner
Watching Sichuan people eat noodles always feels like eating hot pot in another way ......