Pig’s intestines noodle, red-braised beef noodle, stewed chicken noodle, roast duck noodle, eel noodle, mushroom noodle, noodle with three fresh delicacies, rib noodle, pig trotter noodle… The chain of those Chinese noodle names all come from Yibin, Sichuan province of China. The mere glance of these names makes my mouth water. A Chinese saying goes like this : “No other noodle can rival with Yibin noodles”, a little bit exaggerated, but not too much.
Sichuan people are well-known for their enthusiasm for eating. Besides, they make deep study into how to eat and there is improvement in the dish. Every other day, a new dish will arrive at the restaurant table. The noodles in Yibin of various kinds are cooked from delicate materials. In front of any noodle house on the street of Yibin China, there are dozens of, scores of or even more, little stoves with overdone (so that it will not choke people) honeycomb briquette inside. Above every stove is a little antimony pot, with different dishes inside. I am sure you will never be tired of that.
Stewed chicken noodle is suitable for people in a quiet mood.
Tomato and egg noodle, It is said that now they use egg drop rather than fried egg.
The most delicious beef noodle
Tomato and meatball noodle is famous for the tasty soup.
The super spicy pig’s intestines noodle is a household name across the whole China.
People in southern Sichuan province have the habit of eating noodles at breakfast, so the ingredient is fried or stewed the previous day. Every afternoon, the cooks fry every kind of materials and put them in separate pots for use the next day. So when you walk past the noodle house, various flavors will stimulate your appetite a lot.
The flour is not kneaded, rubbed and chop beforehand. Unlike Lanzhou stretched noodles, the flour is produced from dough rolling machine, called “shuiye noodle” in southern Sichuan province. With edible alkali mixed inside, the flour is a little bit yellow, so it is also called alkali noodle. When boiled, the noodle is not sticky. When eaten, it is smooth yet not soft, easy to chew for long.
The major selling point of mushroom noodle is the freshness.
The eel noodle is definitely the King Noodle.
Another kind of noodle, the famous Yibin spicy oiled noodle, has no soup-stock. The Chinese name literally means “flammable noodle”, which is itself appealing enough with two explanations. One saying goes that the shape of the noodle is like the burning fire. The other one is that the noodle is dry hot. When people eat them, it is like there is fire inside their mouth.The cooking method of the spicy noodle is different from that of other noodles. The noodle is cooked in relatively shorter time. After the noodle is taken out of the pot, the noodle cook puts much strength on tossing the noodle to shake the water off. Then he pours the noodle into a smooth bowl or plate, sprinkles a little vegetable oil, and then stirs the noodle with chopsticks after mixing special ingredients, until it is well-distributed. The ingredient is very unique. The major material is the cooked and minced peanut kernel. One thing worth mentioning is it should be minced by knives, but not crushed down. Besides, there is bean sprout in Yibin, the top class cardamine bean sprouts”(famous specialty in Yibin), also minced. Also, there is chili powder, pounded by stone bowl( a special nest carved out of stone in Southern Sichuan province, with a funnel in the middle. People put pepper inside the bowl, and then pound it with long oval cobblestone) from dry hot pepper. The ingredient also includes fried sesame, etc. The cook mixes the flour with the ingredient as well as proper amount of salt, gourmet powder and chopped green onion, and then kneads the dough. The finished dough is like on fire, giving out flavor of flour, peanut, sesame and green onion, enough to make people`s mouth water.
The famous Yibin spicy oiled noodle, really authentic!
Spicy chicken noodle, weird name, but rare street delicacy.
Spicy beef noodle, adequate cooking materials.
The kneaded dough must be pretty dry, so do you worry about how to swallow it? Don`t worry. The beauty of the spicy noodle just lies in the way to eat. The noodle should be eaten with soup, generally soup-stock boiled with shredded pork to save trouble. But the authentic one should be chicken soup, because it is fresh yet not dense. While eating the noodles, you will feel really cool, beyond description. Just imagine after the dry and spicy noodles put you on fire, you drink the cool soup. The mere thought of the scene makes my mouth water.
Next let`s move on to the soup-stock. Beside many little pots is a large antimony pot, inside which is the soup-stock. The cook, generally speaking, begins to boil the soup in the previous afternoon, with shredded pork and spices such as old ginger. Some restaurants use spring water to boil the soup. When the whole pot of water is boiled, the soup is then heated slowly with mild fire until the next morning when the white and dense milk-like soup-stock is ready. Besides, the noodles in Yibin are sold by tael, a Chinese way to calculate the weight. You can order one tael of noodles of different flavours and ask for more when this is all done. How convenient and economical!