Why are they called Chongqing noodles?

Question 1: Why are Chongqing noodles called noodles? In Chongqing, noodles are generally a shortened version of breakfast and lunch.

However, Chongqing people who are particular about taste have never regarded simplicity as a child's play.

Chongqing people are accustomed to eating breakfast outside, and noodles are the mainstay of breakfast

It seems that no one has ever made it clear about the origin of the name of noodles

So when a classmate asked why small noodles are called small noodles and how they can be described by size

Of course there will be n number of repeat customers

In a good noodle shop, customers can Regardless of the image, I squatted or stood on the roadside and finished a bowl because there was no seat.

After visiting Beijing, I came to the conclusion that Chongqing people have a small appetite and a big taste. Beijingers have a big appetite and a small taste

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The small noodles are indeed smaller in size. Chongqing people say that three liang and two liang are equivalent to the large and small bowls of ramen

But in fact they are only equivalent to the small and small bowls. Bowl

Question 2: Why is Chongqing’s noodles called Xiao Mian? Xiao means vegetarian, and Xiao Mian is a general term. Small noodles in the narrow sense refer to plain noodles without any meat sauce, which is a very vivid way of saying it. Chongqing people love to eat small noodles because the various seasonings of small noodles can easily and quickly satisfy Chongqing people's spicy and spicy taste. In the discourse system of old Chongqing, noodles with beef fried sauce, pork ribs and other luxurious toppings are also called small noodles. Unlike in other areas where noodles are eaten in a somersault style, the soup is fresh and thick. Chongqing people evaluate the quality of noodles based on condiments, and condiments are the soul of noodles. The noodles taste good with it

Question 3: Why is Chongqing noodles called this name? 15 points Meng Fei can eat any kind of noodles. Although it is small, it has all the internal organs.

Question Four: Chongqing noodles - Chongqing small noodles, what do they mean? What everyone calls Chongqing noodles usually refers to spicy noodles, which are only a type of Chongqing noodles. In the past, Chongqing noodles were very simple and single, mainly spicy, so they were called spicy noodles. But now it has developed. , all kinds of noodles have developed from the simple spicy ones in the past to now a bowl of delicacies that require more than a dozen special seasonings and various special techniques to complete, and are deeply loved by all Chinese people, so the simple ones in the past Spicy noodles (Chongqing noodles) cannot represent the dozens of specialty delicacies of Chongqing noodles. Therefore, when outsiders mentioned Chongqing noodles in the past, they knew spicy food. Now, only those who have been to Chongqing know that a bowl of Chongqing noodles only costs a few yuan. Money, there are dozens of truly delicious varieties, and now a bowl of expensive Chongqing noodles costs more than a hundred yuan!

Nowadays, when many outsiders mention Chongqing food, they say: Chongqing noodles and Chongqing hot pot. overbearing!

Question 5: Why do so many people eat Chongqing noodles? Because they are delicious

Question 6: What kind of noodles are used in Chongqing noodles? Chongqing noodles are all made of water. What’s the difference? For dry noodles.

Generally it contains alkaline noodles.

Hope to adopt

Question 7: Why do some Chongqing noodles have thick soup base? The key to making noodles is the ingredients. The most important thing is the preparation of the ingredients: 1. The chili must be good. It must smell fragrant, and good chili peppers can reflect the spiciness of the noodles. 2. The Sichuan peppercorns must be numb, even if you put a little bit, they will be very fragrant and numb. 3. Then there must be chopped peanuts, soy sauce, sesame oil, chopped green onion, and MSG .You can add some vinegar if you like. People in Lanzhou are very luxurious. The common breakfast is beef noodles, but it is cheap enough, more than 2 yuan for a bowl. Chongqing people also like noodles, but breakfast is often small noodles, not necessarily meat or fish, and the price is between 2.5-3 yuan (two taels, that is, a small bowl). Why do other people's beef noodles cost the same as our noodles? In fact, the noodles are not small, and it is not easy to make a mouth-watering bowl of noodles. I am also a noodle lover. Based on the strengths of each of the top 50 Chongqing noodles, I will introduce to you how to make a bowl of authentic Chongqing noodles.

1. Condiments

Chongqing people like to eat spicy food, and noodles can be said to be the culmination of spicy Sichuan cuisine. A delicious bowl of noodles must be accompanied by a bowl of delicious condiments. To attract diners, there are nine essential condiments: soy sauce, monosodium glutamate, chili pepper, pepper noodles, ginger-garlic water, lard, chopped green onion, mustard grains, and sesame paste. So, is it possible to make authentic noodles with these nine ingredients? Not necessarily, the preparation method of the ingredients and the ratio of the ingredients are also very important. Here are the following introductions:

Soy sauce: The order of adding other ingredients can be messed up, but the soy sauce must be put in first. Generally speaking, it is best to use local soy sauce, such as Huanghuayuan's soy sauce. It is characterized by bright color and rich flavor. Generally, 2 liang small noodles (the dosage of the following ingredients are based on the 2 liang small noodles) can be eaten with one and a half tablespoons (a small ceramic spoon usually used at home). For meat noodles (such as miscellaneous sauce, beef, fatty sausage noodles, etc., the same below) ) Only a tablespoon is enough, more will make it salty. In addition, everyone should control the amount according to the saltiness of the soy sauce. If it is red soy sauce, don’t put too much. It will be difficult to remedy the saltiness. Start by adding less soy sauce, which is not enough for the flavor, and then add more.

MSG: There is a saying that describes Chongqing people’s cooking style: “When there is a lot of fire and oil, MSG makes a difference.” When eating noodles, you have to be willing to put MSG in it! Nowadays, many people are afraid that eating too much MSG is bad for the human body, but I have never found anyone who has died from eating MSG. Add one-third of a tablespoon of MSG containing 80% sodium glutamate, no more, no less. Why not use more pure MSG? In fact, this is not very important, but I found in the more famous noodle restaurants in Chongqing that they all use the Foshou brand produced by Tianchu (now the name has been changed but I can’t remember) MSG, and this seasoning seems to be thicker. Some of them can stick to the noodles better.

Spicy sea pepper: This is an absolutely indispensable seasoning for Chongqing noodles. Some time ago, Sichuan cuisine became popular in the north because of the temptation of chili. Let’s talk about the preparation method first. The dried sea peppers selected by various stores in Chongqing are different. There are three most common ones: Sichuan Erjin Bar, Guizhou Dahongpao and Hunan Chaotian pepper. Recently, a kind of Tianying pepper has been released in Henan and seems to be gradually accepted by the Chongqing market, but I haven’t used it so I can’t comment casually. Famous noodle restaurants in Chongqing generally use the first three types. Erjin Bar and Dahongpao emphasize the aroma of sea pepper, while Chaotian pepper emphasizes spiciness. Many noodle restaurants use a mixture of several kinds of sea pepper. Someone once posted on the forum the ratio of the types of pepper used in Xiang Jing Noodles, Dong Xiao Noodles, etc. I don’t want to look for it anymore, I just want to talk about my choice. Usually, the sea peppers used in our families are ordinary peppers bought in the market because they are not professional. They are Erjin Bar or Tianying peppers, which can still be used. There is a lot of knowledge on how to cook sea peppers (pronounced jiàn). Some people think that the hotter the oil, the better the sea peppers. They are wrong - many times it is because the oil temperature is too high and the sea peppers become mushy and lose all flavor. . A professional person introduced it on a food show in Chongqing. When heating vegetable oil, put a piece of old ginger. If the surface of the ginger slowly turns to buttery temperature, it is suitable. Just add it directly into the beaten sea pepper noodles and stir evenly. In fact, this is the second step. The first step should be how to process sea pepper into sea pepper noodles. First, put the dried sea pepper with stems removed into the pot and stir-fry. The fire should not be too high. You can also pour some oil, but the spatula should not be stopped to avoid frying individual pieces. It only needs to be red and shiny in color, then place it in a bell bowl and mash it. (If you find this step troublesome, you can also heat it in a microwave oven and adjust it to a first-class barbecue for 2 minutes. If you have a blender at home, you can also break it into pieces. It is more convenient. If it is too flavorful, it will still taste bad.) Note: Be sure not to pound it too much Crush it finely into powder. Most of it is relatively broken and a small part should remain the size of a small fingernail. Then put it in a container and apply oil. You can also add some optional things to the sea pepper noodles, such as fried sesame seeds. For those who like spicy food, you can add one unpeeled... gt; gt;

Question 8: I would like to know the names of these noodles. They seem to be eaten in Chongqing noodles. I really want to eat thank you noodles, pea noodles, sweet potato noodles

Question 9: Is it illegal to open a noodle shop called Chongqing Xiaomian? The trademark Chongqing Xiaomian cannot be registered by anyone, so anyone You can use it casually. In fact, many Chongqing noodle shops use this name.