Linshui Xiaomian [Sichuan Linshui Specialty]

What is Linshui Xiaomian? Authentic Sichuan Linshui specialty: Linshui noodles

Content summary:Do you want to know what Linshui noodles are? This article is a detailed introduction to the local specialty of Linshui, Sichuan Province - Linshui Xiaomian. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Linshui Xiaomian. The full text takes about 6 minutes to read, mainly including the basic introduction of Linshui Xiaomian and the product characteristics of Linshui Xiaomian? Wait

Basic Introduction to Linshui Small Noodles

Small noodles are the most common snack in Linshui, with restaurants, hotels, streets, and stalls everywhere. In Linshui, eating small noodles in the morning has become a habit and a trend

The spiciness of Linshui noodles emphasizes spiciness rather than dryness, and the chili used is high-quality pointed red chili. According to the straightforward noodle owner, there are various methods for making chili seasoning, each with its own tricks. Some are burnt over charcoal fire, while others are roasted in an oil pan, crushed with a pestle in a stone, and then mixed with boiling rapeseed oil for later use. Another method is to blend chili, Sichuan peppercorns, ginger, garlic, fennel and other spices together and extract them into spicy oil, just like cooking a hot pot base

The main tricks of Linshui noodles are also reflected in three aspects: soup, noodles and saozi. The soup is the essence of the whole bowl of noodles. It is mostly made of pig bones, which are boiled gently for several hours or even dozens of hours. The soup has the smell of pig bones, which makes it smell delicious. The available varieties include chicken soup, fish soup, bone soup, pea soup, etc. Soup needs to be simmered over low heat, and the longest one can be simmered for several days and nights to produce its original flavor. The noodles are also very particular, using water surface. The water surface is relative to dry noodles. Half cooked noodles have sufficient moisture inside, a light taste, elasticity on each noodle, and a smooth and non hard texture. The sauce of Linshui Xiaomian is often boiled in an electric rice cooker with various seasonings and braised ingredients. The processed sauce has a high concentration and can fully penetrate the taste