Wanzhou Fried Noodles
by Heart clear as water and pale as clouds
Favorite
Difficulty
Normal
Time
20m
Serving
2
Wanzhou noodles have a long history and a wide range of varieties. The hot noodles that best reflect the craftsmanship and characteristics of the boss and the customers' favorites are the fried noodles. In Chongqing fried sauce noodles, there are also pea fried sauce, sprouts fried sauce and so on. Wanzhou fried sauce noodles happen to be special in the production of fried sauce, which is almost a unique flavor, even though it is the same "Wanzhou fried sauce." Although the ingredients are similar, the two types of sauces that are exactly the same will have different flavors.
Wanzhou fried sauce follows the flavor of Sichuan cuisine, and is similar to the northern Jingjiang sauce. One has a slightly sweet Beijing flavor, and the other has a Sichuan flavor that is salty or spicy. The boss makes spicy sauce or savory sauce according to the customer's preferences and his own experience. The spatula must be stirred continuously and the heat is simmered slowly, so that a pot of fried sauce is considered successful. In the meantime, the control of heat, the increase or decrease ratio of ingredients and condiments is indefinite, all depends on the master's insight and feeling.
The chef makes a bowl of noodles in the boiling soup. No soup is added. A small bowl of clear soup is prepared. A spoonful of fried sauce is poured on the noodles. When the guests eat, they mix the crystal clear red fried sauce with a very attractive color. Spread it evenly on the noodles and serve it in your mouth, dry and fragrant. Spicy, sauce, and fragrant, all burst on the tongue, and the numb feeling hit the whole mouth, the more you eat, the more you eat."
Wanzhou fried sauce follows the flavor of Sichuan cuisine, and is similar to the northern Jingjiang sauce. One has a slightly sweet Beijing flavor, and the other has a Sichuan flavor that is salty or spicy. The boss makes spicy sauce or savory sauce according to the customer's preferences and his own experience. The spatula must be stirred continuously and the heat is simmered slowly, so that a pot of fried sauce is considered successful. In the meantime, the control of heat, the increase or decrease ratio of ingredients and condiments is indefinite, all depends on the master's insight and feeling.
The chef makes a bowl of noodles in the boiling soup. No soup is added. A small bowl of clear soup is prepared. A spoonful of fried sauce is poured on the noodles. When the guests eat, they mix the crystal clear red fried sauce with a very attractive color. Spread it evenly on the noodles and serve it in your mouth, dry and fragrant. Spicy, sauce, and fragrant, all burst on the tongue, and the numb feeling hit the whole mouth, the more you eat, the more you eat."
