Why can't Chongqing noodles be vinegar?

Chongqing noodles can be used as vinegar! It tastes better with vinegar. Generally, old vinegar is put, so in Chongqing, two brands of vinegar are usually put, Baoning or Hengshun.

Because Chongqing Xiao noodles use alkaline noodles, after adding vinegar, you can combine some alkaline flavors and taste better!

On the dining table of Chongqing Xiao noodle restaurant, there are several things that are essential! Salt pan, Chili oil, soy sauce, mature vinegar. Some more exquisite shops even have bean sprouts and pickles. And these things are for customers to add according to their own tastes.

Chongqing noodles generally distinguish between soup and red soup. Clear soup is salty and fresh, and red soup is generally spicy!

Let's talk about how to make clear soup noodles first!

First of all, we added pepper powder to the authentic noodle soup in Chongqing! Generally, foreign noodle restaurants are not added!

Soup base: generally chicken bone soup.

Seasoning includes: ginger rice, garlic water, salt, chicken essence, monosodium glutamate, pepper powder, lard, bean sprouts and crispy peanuts.

Add the above seasonings into a bowl, add the broth and mix well, then put the cooked noodles and vegetables in and sprinkle chopped green onion on the surface.

Let's talk about the preparation method of red noodle soup first!

Seasoning: ginger rice, garlic water, salt, chicken essence, monosodium glutamate, pepper powder, lard, sprouts, crispy peanuts, soy sauce, red pepper oil, sesame oil, pepper oil and mature vinegar.

Generally, all kinds of seasonings are first put into a bowl (except vinegar), then hot soup is poured to melt the seasonings, and then cooked noodles and vegetables are put into the bowl, and chopped green onion is sprinkled on the surface.

It should be noted that the aged vinegar is poured from the surface of the noodles before serving, and is usually added by the guests themselves. There are also some noodle restaurants that mix vinegar and soy sauce in a certain proportion and add them at one time, but this practice is rare. I have only seen it twice.

The above is about the difference between Chongqing noodles and clear soup and red soup! The biggest difference between the two should be oil pepper! Chili powder, the oil in Chongqing noodles, is completely different from the red oil in Sichuan cuisine. You should fry the Chili noodles brown and black.