{"id":6696,"date":"2019-12-08T14:45:10","date_gmt":"2019-12-08T14:45:10","guid":{"rendered":"https:\/\/redhousespice.com\/?p=6696"},"modified":"2022-06-09T13:55:59","modified_gmt":"2022-06-09T13:55:59","slug":"chongqing-noodles","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/chongqing-noodles\/","title":{"rendered":"Chongqing noodles (Xiao Mian, \u91cd\u5e86\u5c0f\u9762)"},"content":{"rendered":"\n

Fiercely spicy, mouth-numbing and super aromatic, Chongqing noodles are one of the most popular street foods of China. Follow my recipe to make it at home!<\/em><\/p>\n\n\n\n

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Ever since my visit to Chongqing in April, I’ve been craving Chongqing noodles (Xiáo Miàn, 重庆小面), the signature street food of the city which pushes the Málà (麻辣, hot & numbing) sensation to its extreme. <\/span><\/p>\n\n\n\n

Through further research and kitchen experimentation, I’m now ready to share the recipe for this irresistible dish.<\/span><\/p>\n\n\n\n

What are Chongqing noodles?<\/span><\/h2>\n\n\n\n

Chongqing noodles is a general term given to a variety of noodle dishes originating from Chongqing, China. They all share the same flavour profile: fiercely spicy, mouth-numbing and super aromatic.<\/span> If you like Dan Dan Noodles<\/a>, today’s recipe will definitely please your palate.<\/p>\n<\/div>\n\n\n\n

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Xiǎo Miàn “small noodles” <\/span><\/h3>\n\n\n\n

The Chinese name for Chongqing noodles is Xiǎo Miàn\/小面 literally meaning “small noodles”. It signifies the simplicity and humbleness of this everyday dish. Similar to Chinese Sesame Noodles<\/a>, they are usually served as breakfast or lunch in small neighbourhood<\/span> cafe<\/span>s.<\/span><\/p>\n\n\n\n

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The basic version<\/span><\/h3>\n\n\n\n

The basic version of Chongqing noodles consists of boiled noodles, blanched leafy greens, a well-seasoned broth and toppings like preserved vegetable, roasted peanuts, etc.<\/span><\/p>\n\n\n\n

Locals call this simple version Sù Miàn (素面) which means “plain noodles”. To add extra taste, it’s a common practice to add a spoonful of lard to the broth. So in most restaurants, it’s not regarded as a vegetarian dish.<\/span><\/p>\n<\/div>\n\n\n\n

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How to make the broth<\/span><\/h2>\n\n\n\n

The soul of Chongqing noodles is its distinctive broth. I’d use three Chinese characters to describe the taste: má\/麻\/numbing, là\/辣\/spicy and xiān\/鲜\/umami. Success is guaranteed if you get all the key components spot on.<\/span><\/p>\n\n\n\n

Make your own Chinese chilli oil<\/span><\/h3>\n\n\n\n
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An authentic bowl of Chongqing noodles may look super spicy due to the vibrant red colour of the broth. However, it might not always be as hot as you’d imagine. But the chilli oil in the bowl is super aromatic which makes the dish irresistible.<\/span><\/p>\n\n\n\n

Why not make your own Chinese chilli oil<\/a> following my recipe? Believe me! It’s worth the effort. Another benefit is that you have control over the heat level by using chilli flakes\/powder of your choice.<\/span><\/p>\n<\/div>\n\n\n\n

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Use freshly ground Sichuan pepper<\/span><\/h3>\n\n\n\n
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Sichuan pepper powder is indispensable for Chongqing noodles. The mouth-numbing effect provided by this unique spice is indeed an acquired taste. Add a tiny amount to your broth if you are new to it. I’m sure you would demand more once you gradually get used to it.<\/span><\/p>\n\n\n\n

When possible, grind Sichuan pepper<\/a> yourself instead of using a shop-bought version which is often too mild in taste. You can find more information on this spice and grinding recipe in my blog post: How to grind Sichuan pepper correctly<\/a>.<\/span><\/p>\n<\/div>\n\n\n\n

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Use umami rich stock <\/span><\/h3>\n\n\n\n

Most Chongqing noodle chefs add MSG (味精), a type of flavour enhancer (aka gourmet powder), to boost the umami taste of the broth. Alternatively, <\/span>use good quality stock to achieve the same effect. Chicken, beef or vegetable, please feel free to make your own choice. If using unsalted stock, add a little salt to the broth if needed.<\/p>\n<\/div>\n\n\n\n

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What are the toppings<\/span><\/h2>\n\n\n\n
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Based on the simple version, street cafes have over time introduced various toppings to Chongqing noodles making it more versatile and attractive. The common toppings include yellow peas, fried ground meat, red-cooked beef, braised pig’s intestines, etc.<\/span><\/p>\n\n\n\n

My recipe is for one of the most popular types named Wān Zá (豌杂面). Wān\/豌 refers to cooked yellow peas and Zá\/杂 is an abbreviation of Zá Jiàng\/杂酱 which means minced meat fried with spices and bean sauce.<\/span><\/p>\n<\/div>\n\n\n\n

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Make tasty meat topping<\/span><\/h3>\n\n\n\n
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You may use either minced pork or minced beef for this recipe. To make it super tasty, you will need the following ingredients when frying.<\/span><\/p>\n\n\n\n