Chongqing noodles

Chongqing noodles (simplified Chinese: 重庆小面; traditional Chinese: 重慶小麵; 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]

Chongqing noodles with added tea egg at a restaurant in Paris

Close-up view of Chongqing noodles at a Paris restaurant

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

•  China portal
•  Food portal

• A Bite of China
• Chinese cuisine
• Chinese noodles
• Chongqing hot pot
• Dandan noodles
• List of Chinese dishes
• List of noodle dishes
• List of street foods
• Noodle soup
• Sichuan cuisine

 

References

1. Garrett, Snyder (October 18, 2017). "China's Hottest Noodle Is Turning Heads in San Gabriel Valley". Los Angeles Magazine. Retrieved November 20, 2017.
2. 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. "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.^{[permanent dead link]}
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 Travel Publications. p. 573. ISBN 978-1-4000-0825-4. Retrieved November 20, 2017.

External links

• "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