What are the pasta dishes in Sichuan cuisine?

What are the pasta dishes in Sichuan cuisine?

It originated in China and has been made and eaten for more than 4000 years. With the continuous development and change, it has become an indispensable food on the table of China people.

In Sichuan, which of these non-legacy pasta have you eaten? Among countless Sichuan non-legacy foods, noodles are also an indispensable delicacy and a traditional skill.

Contain infinite charm.

"Boss, come from both sides" and "take what you need"?

Miscellaneous sauce noodles, Dandan Noodles, Yibin burning noodles ... those noodles that you have to eat when you go to Sichuan!

▲ Figure/vision china.

-Wind, scenery and words-

North and South M

This is China people's "stereotype" of the difference in eating habits.

There is a northeast person who loves rice in the north.

There are also unhappy Jiangsu and Guangdong in the south.

And today's protagonist-Sichuan.

We are always taken away by hot pot, maocai and string.

Inadvertently snubbed Sichuan noodles

In fact, Sichuan noodles are the same as Shaanxi noodles and Shanxi noodles.

It was on the site of China pasta.

An inseparable part.

Today Feng will write about those Bashi Sichuan noodles ~

Miscellaneous sauce noodles, Dandan Noodles, Yibin burning noodles ... those noodles that you have to eat when you go to Sichuan!

Sichuan noodles, salt is bone alkali or tendon.

To make noodles, it is natural to have wheat. Sichuan is a well-deserved wheat province. As early as the Northern Song Dynasty, all kinds of wheat were planted in the fields. In recent years, it has also been ranked in the top six in the national wheat planting area and total output.

It is logical to produce wheat and eat noodles. Sichuan people's enthusiasm for eating noodles is not lost to Shaanxi and Shanxi, which are recognized as "eating noodles" provinces.

Miscellaneous sauce noodles, Dandan Noodles, Yibin burning noodles ... those noodles that you have to eat when you go to Sichuan!

▲ Zhongjiang traditional handmade noodles. Photography/Chen Dahua

However, they have the same love, but they have different ways to eat. In the north, noodles are the main characters. No matter what you are ashamed of, toppings and side dishes should not pretend to be hosts, but should fully set off the gluten and wheat flavor of noodles themselves.

On the other hand, in Sichuan, noodles are more like an intermediary, grasping the best taste and then introducing it to the delicious mouth who really knows the goods.

Miscellaneous sauce noodles, Dandan Noodles, Yibin burning noodles ... those noodles that you have to eat when you go to Sichuan!

So Sichuanese will add alkali to their noodles. Salt is bone alkali and muscle. Alkali can harden the dough and enhance its elasticity, but it will also be contaminated with an unpleasant alkali taste, but this can't beat the Sichuanese.