Chongqing noodles

Chongqing noodles at a restaurant in Paris, France
Close-up view of Chongqing noodles at a Paris restaurant

Chongqing noodles (Chinese: 重庆小面; pinyin: Chóngqìng xiǎomiàn) is a term for a variety of spicy noodle dishes that originated and exist in Chongqing, China[1][2], which are collectively referred to as xiǎomiàn, literally "little noodles" in English.[1][3][4][5] Xiao mian is also prepared in other areas of the world, such as the United Kingdom and areas of Australia and the United States.[1][2][6][7]

Overview

Xiao mian is a traditional breakfast dish in Chongqing that is widely consumed by Chongqing residents.[2][8] The dishes are typically low-priced, and are a common street food in Chongqing.[1][5] It has been described as a staple food of Chongqing, and is an historic part of the cuisine there.[2] It is widely available in Chongqing restaurants.[2]

Xiao mian noodles are typically prepared using wheat.[2][5] There are two main types of xiao mian dishes: noodles with soup and noodles without soup. Chongqing noodle dishes are typically spicy and prepared using a variety of spices, seasonings and sauces.[2][9] Sichuan pepper is often used in the dish's preparation.[2] Myriad meats and vegetables are also used in its preparation.[2] Various garnishes and condiments are also used, such as spring onions and chili oil.[2][5]

See also

References

  1. 1 2 3 4 Garrett, Snyder (October 18, 2017). "China's Hottest Noodle Is Turning Heads in San Gabriel Valley". Los Angeles Magazine. Retrieved November 20, 2017.
  2. 1 2 3 4 5 6 7 8 9 10 Freedman, Josh (November 21, 2016). "Chongqing's Number One Noodle Obsessive". Roads & Kingdoms. Retrieved November 20, 2017.
  3. ↑ Macauley, Richard (August 8, 2013). "The real zing: Why Chongqing's spicy noodles are good on a hot day". South China Morning Post. Retrieved November 20, 2017.
  4. ↑ Lonely Planet Sichuan, Chongqing & the Yangzi. Travel Guide Chapter. Lonely Planet Publications. 2016. p. 197. ISBN 978-1-76034-280-7. Retrieved November 20, 2017.
  5. 1 2 3 4 "Heat seekers: Beijing's best spicy dishes". Time Out Beijing. November 3, 2016. Retrieved November 20, 2017.
  6. ↑ "A Chinese man earned 10,000 pounds by selling noodles". GB Times. December 14, 2015. Retrieved November 20, 2017.
  7. ↑ "Dainty Sichuan is opening in Sydney". Gourmet Traveller. January 10, 2017. Retrieved November 20, 2017.
  8. ↑ Kugel, Seth (March 21, 2013). "An Insider's Tour of Chongqing Yields Frugal Gems". The New York Times. Retrieved November 20, 2017.
  9. ↑ 刘玄逸 (April 14, 2017). "Chongqing small noodle mixed with 10 types of seasonings". China Daily (US Edition). Retrieved November 20, 2017.

Further reading

  • "You Have to Know the Reasons Why Chongqing is Paradise for Pasta". City Weekend. July 7, 2016. Retrieved November 20, 2017.
  • Knight, Gordon Kanki (April 18, 2017). "Holy moly – these noodles are hot!". The Advertiser. Retrieved November 20, 2017.
  • Kelly, M.; Fodor's Travel Publications, I. (2009). Fodor's China. Fodor's China. Fodor's Travel Publications. p. 573. ISBN 978-1-4000-0825-4. Retrieved November 20, 2017.
  • "重庆小面出标准了，精细到葱花长度_手机凤凰网". 凤凰新闻-手机凤凰网 (in Chinese). August 18, 2015. Retrieved November 20, 2017.
  • Media related to Chongqing noodles at Wikimedia Commons
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