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Chongqing Noodles

Chongqing noodles originated in the streets and is one of the four most famous local specialties. The dish is either made with hot and spicy noodles flavored with onion, garlic, ginger, vinegar and chili or noodles served with soybean paste, beef, spare ribs and pig intestines.

The first local standard The Cooking Guidebook for Chongqing Noodles was approved by the Chongqing Food Industry Association and put into effect in 2016. According to this new standard, 20 processing steps and 14 kinds of seasonings are required for Chongqing noodles.

Authentic Chongqing noodles should be a combination of appealing colors, fragrant smells and delicious tastes. First, the color of soup and the texture of the noodles: Spicy soup should be a bright red and plain soup should be a cream white or light yellow. The noodles need to be yellowish, soft but cohesive. Second, the taste: Noodles in spicy soup should be spicy and heavy while those in plain soup should be salty and tasty. Third, it is advisable to keep the noodles at a temperature of 65 to 75 degrees and enjoy them within two minutes after they are ready.

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