Every morning, the streets and alleys begin to smell spicy, but at this time, hot pot restaurants and Sichuan restaurants all over the city have hardly opened their doors.

The source of aroma is the noodle restaurant that was first opened near various residential areas, and most of these furnishings are very simple, and some simple shops are full of fire and hot air.

When two or three portions of noodles are cooked in boiling water, they are put into a bowl, and a bowl of small noodles and the ingredients already prepared in this bowl are made.

The early diners ate the most common carbohydrates in this bowl of China recipes, accompanied by a strong spicy flavor, and the energy required for half a day's life and work was enough for most people to eat.

Noodles are the unique names for noodles in Chongqing and East Sichuan. It is small because of its simple workmanship.

Small noodles in a narrow sense refer to noodles that are only seasoned with onions, garlic, soy sauce, vinegar and peppers. In the discourse system of old Chongqing, even if beef, fried sauce, ribs and other meats are added; Noodles as ingredients are also collectively referred to as small noodles.

Small noodles are very small and are familiar daily elements in Chongqing people's lives; And the face is so big that almost everyone in this city with a population of 10 million loves it and can't live without it.

Sitting on the street eating noodles is a rare sight in other cities.

This small restaurant located in Jindao Garden, Yubei, can't accommodate an endless stream of diners, so the seats for eating noodles extend outside the restaurant, and two plastic stools on the street form the simplest dining bench noodle restaurant, hence the name.

The hustle and bustle of the city has become a landscape for dining here, and diners no longer care about their image and identity.

Dignitaries, people with beautiful jaws.

We are all here to satisfy our appetite. We are all equal.

Different from most parts of China, people pay attention to the texture of noodles and the freshness of soup heads. A noodle in Chongqing, which is used to spicy taste, the most important evaluation standard of its quality is seasoning, and the core link is pepper.

Zhang Zhongfeng, the owner of Bandeng Noodle Restaurant, grinds the fried elite peppers into powder by hand with a shovel weighing more than 10 kg. After hundreds of repeated blows by human power, the aroma molecules in shallow Tibetan and pepper were forced out by hard iron blunt objects.

Coupled with 80% of the heat of vegetable oil, Chili powder shows a little burnt taste under the action of high temperature, which will not only affect the taste of Chili.

On the contrary, on the basis of the original pure fragrance, it adds a mellow and rich flavor.

After this link, the soul Chili oil with small noodles as seasoning was made.