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HOW TO COOK AUTHENTIC CHONGQING (XIAOMIAN) STREET NOODLES？

 * zeyuan li
 * December 2, 2022

Chongqing noodle is one of the four characteristics of Chongqing. Chongqing
Xiaomian is also called Chongqing street noodles. 


CHONGQING STREET NOODLES(CHONGQING XIAOMIAN)

Chongqing noodles originated from Sichuan – Chongqing municipality – Chongqing’s
main urban area and are one of the staple foods in Chongqing, especially
breakfast. Chongqing Xiaomian is the most straightforward pasta in Chongqing.

Chongqing Xiaomian is a traditional pasta widely accepted by Chongqing citizens
as a southerner. It is famous for its spicy taste.




STEP 1: CHONGQING XIAOMIAN NOODLES WITH RED OIL (CHILI OIL).

The main ingredients are 28.2oz rapeseed oil, 3.5oz Erjingtiao chili noodles,
and 2.82oz Chaotian chili noodles.

Ingredients: 1.76oz of refined butter, 1.76oz refined lard, 1.41oz shredded
onion, 1.05oz ginger, 1.05oz celery, 0.88oz white sesame, 0.52oz garlic, 0.52oz
scallion, 0.52oz pepper powder.

Spices: 0.17oz cinnamon, 0.14oz fragrant fruits, 0.1oz grass fruits, 0.1oz
mango, 0.07oz anise, 0.07oz cardamom, 0.07oz fragrant leaves, 0.07oz cumin,
0.07oz purple grass.

(Soak all spices except purple grass in warm water for 30 minutes for later use)

Cooking Method:

1. Put 3.52oz Erjingtiao chili, 2.82oz Chaotianjiao chili noodles, 0.88oz white
sesame seeds, and 0.52oz Chinese prickly ash powder into a stainless steel
container and mix well. Set aside.

2. Put 28.21oz rapeseed oil, 1.76oz butter, and 1.76oz lard into the pot. After
the lard and butter are dissolved and mixed with the rapeseed oil, turn on the
high fire. When the oil temperature rises to 130°, add
1.41oz onion, 1.05oz ginger, 1.05oz celery, 0.52oz garlic, and 0.52oz shallot
into the pot. Put spices soaked for 30 minutes into the pool. When the lard and
butter are dark brown, put 0.07oz of seaweed into the pot. Salvage all the
materials when the seaweed is fried for no more than 30 seconds. When the oil
temperature is 180 °, pour the fragrant oil into the stainless steel container
with pepper noodles, and stir while pouring.

Finally, add 0.17oz vinegar and 0.35oz honey to stimulate the fragrance. Let it
stand for 24 hours before use.


STEP 2: MAKE GINGER AND GARLIC JUICE.

Ingredients: 10.58oz cold boiled ginger, 1.76oz peeled ginger, 3.52oz garlic
cloves.

Cooking Method: 

Put the peeled physiology and garlic cloves into the cooking machine, add the
cold boiled water, and use the cooking machine to make ginger and garlic water
for standby.


STEP 3: COMPOUND SOY SAUCE.

Ingredients: 24.69oz soy sauce, 24.69oz water.

Spices: 0.17oz star anise, 0.1oz cumin, 0.1oz amomum villosum, 0.1oz shannai,
0.1oz cardamom, 0.07oz aromatic leaves.

Ingredients: 0.52oz shredded onion, 0.35oz ginger slices, 0.35oz brown sugar,
0.35oz coriander, 0.35oz scallion segments, 0.28oz carrots, 0.17oz celery.

Cooking Method:

Add 24.69oz water to the pot, add spices and other ingredients except for brown
sugar, stir and mix well, then boil over high heat and low heat for 30 minutes.
Then add 0.35oz of brown sugar and 24.69oz soy sauce, turn off the fire
immediately after boiling again, take it out, and keep it still for 12 hours for
standby.


STEP 4: PEPPER PREPARING

Ingredients: 1.76oz Dahongpao Chinese prickly ash, 1.76oz dry green Chinese
prickly ash, 0.35oz cumin granules.

Cooking Method:

Add a little oil to the frying pan, pour 1.76oz Dahongpao Chinese prickly ash
and 1.76oz dry green Chinese prickly ash into the frying pan, stir fry them to
dry the water on low heat, stir fry them until they are fragrant, then put them
out to cool, then pour them into the powder beater, add 0.35oz cumin granules,
and take them out after 30 seconds of powder beating.


STEP 5: SHORTEN PEANUTS.

Put the peanuts and cool oil into a pot, and fry them over low heat until they
change color slightly. Remove them when there is a slight frying noise, and use
the remaining temperature to continue to mature.


STEP 6: VEGETABLE OIL PREPARING

Main ingredient: 17.63oz edible oil.

Spices: 0.17oz grass fruit, 0.14oz fragrant fruit, 0.14oz anise, 0.08oz
cinnamon, 0.08oz cumin, 0.08oz nutmeg, 0.07oz aromatic leaf, 0.05oz shannai.

Ingredients: 1.76oz celery, 1.76oz onion, 0.88oz ginger slices, 0.88oz onions,
0.7oz garlic slices.

Cooking Method:

Add 17.63oz edible oil to the pot. Add ingredients and spices when the oil
temperature is 130°. When the oil is dipped in low heat and fried to yellowish
brown, turn off the heat and filter the residue.


STEP 7: MAKE SPROUTS.

Main ingredients: 17.63oz Yibin sprouts.

Ingredients: 3.52oz edible oil, 0.7oz scallion.

Cooking Method:

1. Put 17.63oz Yibin sprouts into a container, add 28.21oz water and soak for 30
minutes, then wash at least two sides, remove the nodes, soak up the water and
set aside.

2. Add 3.52oz cooking oil into the frying pan, add 0.7oz scallion, stir fry the
flavor, pour in the processed sprouts, stir fry the water on medium-low heat,
stir fry the flavor and then serve.


STEP 8: COOK SOUP.



Ingredients: a pig stick bone and a chicken rack.

Ingredients: 3.52oz scallion, 1.76oz ginger slices, 1.05oz white wine.

Cooking Method:

1. Soak pork stick bone and chicken rack in bleeding water, clean them and set
aside.

2. Add 352.7oz water into the stainless steel barrel, put in the main
ingredients and ingredients, boil it over high heat, skim the foam, and boil it
over medium-low heat until it is milky white.


STEP 9: 8 TOPPING METHOD ON CHONGQING XIAOMIAN, CHOOSE THE ONE YOU LIKE.


NO.1 METHOD: PEA TOPPING CHONGQING XIAOMIAN COOKING METHOD.

Main ingredient: 17.63oz dry peas.

Ingredients: 0.7oz shallots, 0.35oz lard, 0.17oz ginger slices, 0.1oz salt,
0.1oz monosodium glutamate, 0.035oz edible alkali.

Cooking Method:

1. Add 17.63oz of dried peas into a container, add 0.035oz edible alkali and
28.21oz water, soak for 12hrs, and set aside.

2. Pour the soaked peas into the pressure cooker, add 0.7oz shallots, 0.35oz
lard, 0.17oz ginger slices, 0.1oz salt, 0.1oz monosodium glutamate, and finally
add 35.27oz water, cover the lid, start timing after steaming, and take out
after pressing for 8 minutes.


NO.2: CHITLING TOPPING CHONGQING XIAOMIAN COOKING METHOD.

Spice bag: 0.17oz fragrant fruit, 0.17oz grass fruit (seedless), 0.1oz anise,
0.1oz nutmeg, 0.1oz shannai, 0.1oz cinnamon, 0.07oz cumin, and 0.035oz fragrant
leaf. Put the above condiments into a gauze bag. One bag can be used three
times.

Note: This formula is used for sausage toppings, beef toppings, and ribs
toppings.

Sugar color: stir fry sugar color 

Method: add a little edible oil into the pot, add 3.52oz white granulated sugar,
and stir fry over medium-low heat until it is completely dissolved. When dense
tiny bubbles appear, they will turn into big bubbles, and then turn from big
bubbles to tiny bubbles, and when it turns into jujube red, add 17.63oz boiled
water, and boil it.

Ingredients: 28.21oz soup, 10.58oz cooking oil, 3.52oz sugar color, 2.82oz
garlic, 2.11oz Pixian bean paste, 1.41oz green onion, 1.41oz ginger slices,
0.7oz cooking wine, 0.52oz salt, 0.35oz chicken essence, 0.35oz monosodium
glutamate, 0.35oz pepper section, 0.17oz Chinese prickly ash.

Method of chitling topping:

Ingredient: 35.3oz Chitling.

1. Boiling water: add 35.27oz water, 1.050z ginger slices, 1.050z scallions,
0.07oz Chinese prickly ash, and 0.7oz cooking wine into the pot. Pour
35.27oz the large intestine into the pot, boil it over high heat, skim the foam,
boil it over low heat for five minutes, remove it, rinse it with cold water, and
set it aside.

2. Add 10.58oz vegetable oil, 1.41oz scallions, 1.41oz ginger slices, and 2.82oz
garlic into the pot to fry. Add 2.11oz Pixian County bean paste to stir the red
oil, 0.17oz Chinese prickly ash, and 0.35oz dry chili section to stir the
flavor. Add boiled sausage, stir evenly, 28.21oz stock, 3.52oz sugar color,
1.53oz salt, 0.35oz chicken essence, and 0.35oz monosodium glutamate. Stir
evenly. After 40 minutes of simmering, you can leave the pot.


NO.3: BEEF TOPPING CHONGQING XIAOMIAN COOKING METHOD.

Main ingredient: 35.3oz beef brisket.

Ingredients: 42.32oz stock soup, 7.05oz vegetable oil, 3.52oz sugar color,
3.52oz Pixian bean paste, one bag of components, 1.41oz green onion,
1.41oz ginger, 1.05oz garlic, 0.52oz salt, 0.35oz chicken essence,
0.35oz monosodium glutamate, 0.35oz old soy sauce, 0.35oz cooking
wine, 0.17oz chili section, 0.1oz pepper, 0.1oz pepper.

Cooking Method:

In the pot, pour 7.05oz vegetable oil, 1.41oz green onion, 1.41oz ginger slices,
and 1.05oz garlic cloves into the pan to stir fry the flavor, 3.52oz of Pixian
County bean paste into the pan to stir fry the red oil, 0.1oz Chinese prickly
ash and 0.17oz dry pepper into the pan, 35.3oz the beef brisket after boiling
water into the pan, then 0.35oz soy sauce, 0.35oz cooking wine, stir well, pour
42.32oz bone soup into the pan, 3.52oz of sugar color, one bag of ingredients,
0.52oz salt, 0.35oz monosodium glutamate, 0.35oz chicken essence and 0.1oz white
pepper powder into the pan, Simmer gently for 90 minutes, and then remove from
the pot.


NO.4: CHOPS TOPPING CHONGQING XIAOMIAN COOKING METHOD.

Note: The practice and ingredients of pork chop topping and beef topping are the
same, but the time is adjusted to 60 minutes.


NO.5: MAKE PICKLED PEPPER AND CHICKEN OFFAL TOPPINGS.

Ingredients: 14.1oz chicken intestines, 10.58oz chicken gizzards, 10.58 chicken
hearts.

Ingredients: 10.58oz soup, 8.81oz cooking oil, 4.93oz red pickled pepper,
4.23oz green pickled pepper, 1.05oz green onion, 0.7oz pickled ginger,
0.52oz monosodium glutamate, 0.42oz chicken essence, 0.35oz soy sauce.

Cooking Method:

1. Cut the chicken heart in half, slice the chicken gizzards, and cut the
chicken intestines into sections. Add 1.76oz salt. Grab and mix well to remove
the fishiness. Then wash at least two sides with clean water. Dry the water and
set it aside.

2. Add 0.52oz cooking wine, 0.35oz chicken powder, 0.17oz salt, and 0.28oz white
pepper to the chicken offal, mix well, marinate for 60 minutes, and set aside.

3. Add the proper amount of water into the pot, boil it, put chicken offal in,
boil it again, remove it, rinse it, and set it aside.

4. Add 8.81oz cooking oil, 1.05oz chopped green onion, 0.7oz pickled ginger,
4.23oz clear pickled pepper, and 4.93oz red pickled pepper into the pot. After
the flavor is obtained, add 4.23oz Pixian bean paste to the pot. After the red
oil is obtained, add chicken offal with boiled water into the pot and stir well.
Add 10.58oz stock, 0.35oz soy sauce, 0.42oz chicken essence, 0.52oz monosodium
glutamate, and 0.17oz refined salt, and stir well. If you want to taste sourer,
you can replace 3.52oz soup with 3.52oz pickled pepper water. Stir fry it over
medium-low heat for 10-15 minutes and then serve.


NO.6: SAUTEED PORK WITH PICKLED CABBAGE

Ingredients: 17.63oz pickled cabbage, 8.81oz lean pork.

Ingredients: 4.23oz edible oil, 0.52oz chopped ginger, 0.35oz garlic
slices, 0.17oz dry pepper section, 0.17oz sugar, 0.14oz chicken essence,
0.07oz table salt.

Cooking Method:

1. Cut 8.81oz lean pork into shreds, put them into a basin, and add 0.07oz salt,
0.35oz cooking wine, half of the egg white, and 0.17oz starch. Grab and mix
well, marinate them to taste, and set aside.

2. Wash 17.63oz pickled cabbage twice for standby.

3. Add 4.23oz cooking oil to the pot. Put the marinated shredded pork in the pan
with cool oil, bring it to a low heat, break it up, add 0.52oz chopped ginger
and 0.35oz garlic slices, and stir fry it to give the meat flavor.
Add 0.17oz dry chili, 17.63oz pickled cabbage, 0.17oz sugar, 0.14oz chicken
essence, and 0.07oz salt, stir well and then remove from the pot.


NO.7: FRIED SAUCE TOPPING.

Main ingredient: 35.3oz meat filling.

3.52oz edible oil, 1.05oz yellow rice wine, 1.05oz Pixian bean paste, 1.05oz
green onion, 1.05oz ginger slices, 0.88oz sweet sauce, 0.52oz chicken essence,
0.52oz monosodium glutamate, 0.28oz white pepper, 0.17oz soy sauce.

Cooking Method:

Add 5.29oz vegetable oil and 35.3oz pork stuffing into the pot, stir fry all the
meat stuffing until the color changes and the meat is broken, then add 1.05oz
chopped onion and ginger, stir fry 1.05oz yellow rice wine, stir fry evenly,
then add 0.88oz of sweet flour paste, 0.17oz soy sauce, 0.28oz white pepper
and 1.05oz Pixian bean paste, stir fry evenly, add 0.35oz salt, 2.47oz sugar
color, 8.81oz bone soup, stir evenly and change it into a low heat stew for 20
minutes, and then leave the pot.


STEP 10: PREPARE FOR NOODLES.

Main ingredient: 17.63oz high gluten flour.

Ingredients: 7.05oz water, 0.1oz edible alkali, and 0.07oz salt.

Practice:

1. Mix 17.63oz high gluten flour, 0.1oz edible alkali, and 0.07oz of salt
evenly, pour 7.05oz water into the mixture, mix it into flour wadding, roll it
into the stiff dough, cover it with plastic wrap, wake up for 30 minutes, put
the awakened flour into the flour compactor and press it into noodles, sprinkle
some noodles to avoid adhesion.

2. Put the noodles in boiling water, bring them to a boil, then roll the noodles
in boiling water two times, remove the noodles, control the moisture, and spread
them on the chopping board. First, use an electric fan to cool the noodles, then
use a brush to brush a thin layer of cooking oil on the noodles to mix well, to
avoid sticking, and then divide the noodles into several portions. When it is
necessary to eat, boil a number of noodles in boiling water, put them into a
bowl, and then add seasoning to taste.


STEP 11: PREPARE FOR EATING

In the bowl, add 0.52oz chili oil, 0.35oz compound soy sauce, 0.35oz sesame
paste, 0.07oz salt, 0.17oz clear oil, 0.1oz lard, 0.07oz pepper
powder, 0.17oz ginger garlic water, 0.1oz chicken essence, 7.05oz stock soup,
6.34oz cooked noodles, 0.52oz peanuts, 0.28oz pickles, 0.28oz sprouts, a piece
of cooked green vegetables, a tablespoon of fried sauce topping, a tablespoon of
peas, that is Chongqing xiaomian mixed with peas.


XIANGNIAN SESAME BUCKWHEAT WIDE NOODLES WITH SAUCE POCKET PACK 0.268LB FOR
WHOLESALE


XIANGNIAN BEEF STEWED HAND-MADE DRIED NOODLES WITH SAUCE FOR WHOLESALE


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XIANGNIAN SOUR & SPICY BUCKWHEAT FLAVOR NOODLES WITH SAUCE POCKET PACK 0.275LB
FOR WHOLESALE


XIANGNIAN SHANGHAI KONJAC GREEN JUICE NOODLES FOR WHOLESALE


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XIANGNIAN CHONGQING STREET NOODLES(XIAO MIAN) FOR WHOLESALE


XIANGNIAN BUCKWHEAT MULTI-GRAN SESAME NOODLES FAMILY PACK 1.07LB FOR WHOLESALE


XIANGNIAN BUCKWHEAT MULTI-GRAN SOUR & SPICY NOODLES FAMILY PACK 1.1LB FOR
WHOLESALE


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established in 2008, ‘Xiangnian’ Do Best to Meet Customers’ Needs. 

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