Hello, the following contents will not be told by a professional Chongqing noodle chef: the core formula and ingredients of Chongqing noodles are actually mainly the choice of Chili noodles. The key to oil pepper and sea pepper is actually the choice of pepper. Usually, the most popular noodle restaurants in Chongqing use dried or cooked Chili noodles specially made in high mountains, instead of ordinary raw dried Chili or oil Chili on the market. In other words, the choice of pepper material is the first key. Generally, the popular noodle restaurants in Chongqing use high-altitude Hu spicy shells such as bowls, spicy optimization and so on. The second point is oil and oil temperature: the type of oil is very important, and the mixing of soybean oil, vegetable oil and lard is the key. If the oil temperature is too high, the pepper oil will be bitter, and if the oil temperature is too low, it tastes like raw pepper. It is suggested to adjust the oil temperature with a little yellow wine.

The proportion of Chongqing noodles, onion, ginger and garlic, monosodium glutamate, chicken essence, soy sauce, lard and shallots is the key. My friends and I have been in Chongqing in Nanping District for more than ten years. I hope I can help you and wish you a prosperous business!