Falling for a Bowl of Spicy and Sour Noodles from Chengdu, Falling for the Charming ‘Powder’ Girls
Considering that sour, sweet, bitter and savory are five flavors, when it comes to appetizers, sour and spicy are the most popular. When it comes to the word 'sour', it evokes salivation, Cao Cao's 'quenching thirst with plums' is just this reason. And when the flavor of vinegar is added to a dish, it invigorates the stomach. Spicy is even more appetizing, it's said that the feeling of fiery spiciness makes people feel happy, and when people are happy, they naturally become appetizing. By the way, before women were pregnant, when their appetite was poor, sour and spicy were the most effective in opening the appetite. That's why there's the saying 'sour men and spicy women'!
So, I prefer a bowl of sour and spicy noodles among small snacks. And eating this bowl of sour and spicy noodles is best in Sichuan. I used to go to Chengdu every time, and I would specially go to eat a few bowls. The most memorable impression is in a common alleyway, a small eatery run by a couple of middle-aged people, handmade sour and spicy noodles. The noodles are soft and smooth, and the vinegar and chili oil are added in large quantities. When you eat it, the sour and spicy hits your throat, your three thousand six hundred and sixty-four pores open instantly, very refreshing.
The best red potato noodles must be eaten fresh and handmade. Red potatoes are sliced and dried, then ground into red potato noodles. They are mixed with water in a large pot, and then scooped into a gourd scoop. Then, watching the small restaurant's master, one hand holds the scoop, and the other hand either clenches a fist or taps the scoop to create a sound. '', '', the sound is staggered and very pleasing. The noodle slurry then flows out from the hole in the scoop under the effect of gravity, and then flows down, falling into the hot pot. As it heats up, it forms strands of soft and smooth red potato noodles. The scoop rotates around the pot, and the pot is filled with strands of noodles. After a while, the noodles float on the water, like water grass floating in a pond. The master then uses a large claw spoon to scoop up the noodles, throws them up, and shakes them to prevent sticking, then scoops them into a basin. This noodles are then ready.
When eating, it's simple. Grab a bowl of red potato noodles, put it in a small bamboo basket, and add a pinch of bean sprouts inside. Then, put it in a pot of bone broth for steaming, and put the bowl in the center of the table. There was already soy sauce, salt and pepper powder, flower pepper powder or flower pepper oil added to the bowl. The most important thing is to add a little lard, which is very oily and fragrant. The noodles are put into the bowl, and then poured with bone broth, plus pickled radish, fried crispy yellow bean, and also add a spoonful of meat sauce, plus a few strands of green vegetable, then pour in chili red oil, and finally sprinkle a little chopped green onion and green onion. A bowl of sour and spicy noodles is ready to be served.
Just looking at it makes you drool. A strand of soft and smooth red potato noodles is nestled in the bowl, it's translucent and bright, and white bean sprouts, green oil bean sprouts, dark green pickled radish, yellow crispy bean, green green onion, and brown red meat sauce all together, forming a beautiful bowl.
Eagerly opening it, letting every noodle be coated with flavor, sucking in a mouthful, the smooth and soft noodles slide down the throat, chew it, it's also chewy and elastic. Sour and spicy noodles. 'Sour' is first, at this time, the vinegar of 'Boning Vinegar' is soft and slightly sweet, teasing the taste buds, followed by 'spicy', which is spicy with a hint of numbness, a flavor that makes people want to drink more. People can't help but pick up chopsticks and gulp it down heartily, eat a whole mouthful of noodles in a relaxed and joyful way, leaving a lingering aftertaste. Leave a few remaining crispy yellow bean and pickled radish, then slurp a spoonful of soup, and then say to the boss, 'Again!'
I still remember that day, there were two Chengdu girls sitting next to me, also eating sour and spicy noodles. The girls smiled charmingly, with beautiful eyes and delicate faces, which reminded me of what my friend said, in Chengdu, beautiful and fiery-tempered young ladies are called 'Chengdu Powder'. I thought this word was very clever, a 'powder' character embodies so much charm and personality, just like a bowl of sour and spicy noodles, red potatoes are gentle, while spicy is fierce, and the aftertaste is long-lasting, making people miss it.
That bowl of unfinished sour and spicy noodles, and those two 'Chengdu Powder', are unforgettable.
It's a pity that when I went to Chengdu later, I specifically went to that shop to eat sour and spicy noodles, but it changed to another shop. When asked where they moved to, they didn't know, just like wishing to meet those two 'Chengdu Powder' girls, going with joy, and leaving with disappointment. 'Last year's today, people on the peach-blossom-hued screen look at each other, and the peach-blossoms are still blooming in the spring' . Now, I regret it.
Today, I suddenly thought of this bowl of sour and spicy noodles. Drool appeared. So, I made it at home. Based on the impression and my understanding, I made a bowl of sour and spicy noodles to eat.
Brew a bunch of dried red potato noodles. Boil a pot of fragrant chicken soup. Fry a bowl of chili red oil, fry a bowl of flower pepper and sesame oil. Fry a dish of oily yellow bean, cut a dish of pickled radish. Blanch a few strands of green vegetable, cut a few strands of green onion. Throw in green onion.
Then. Boil noodles. Pour chicken broth. Drop in boning vinegar. Pour in soy sauce. Add red oil. Drizzle sesame oil. Sprinkle yellow bean. Add pickled radish. Arrange green vegetable. Throw in green onion.
A bowl of chicken broth sour and spicy noodles. Okay.
Yeah, it's still the same familiar taste. Gentle and fierce.
Maintain original gourmet articles, CCTV 'Taste of the River' 'Legendary Eater' food consultant, documentary film 'Fresh Hunt' planning director Wang Laohuge jointly search for 'freshness' on the tip of the tongue !
