bookmark_borderIntroduction of Chong Qing Xiao Mian

Each place has its own unique local diet such as ramen in Lanzhou, wonton in Northeast China and dumplings in Tianjin. In addition to hot pot, Chongqing, one of the three main stoves, should be small noodles(Chong Qiong Xiao Mian), which are inseparable from Chongqing people.Small Noodles

Today, I came to a Chong Qiong Xiao Mian restaurant on the corner to eat noodles. Like most Chong Qiong Xiao Mian restaurants in Chongqing, there are less than 10 square meters here, and the decoration is not luxuriousjust be careless. In fact, Chongqing people do not like the noodles that are too well decorated but prefer the simple roadside noodles stalls. Because in such an environment, only eating noodles has a taste and a sense of simplicity and freshness. After ordering 100g vegetable noodles, I waited for the table. To be honest, despite the miscellaneous sauce noodles, beef noodles and so on, I still prefer small noodles. Just like instant noodles, dozens of new flavors still can’t catch up with the original braised beef noodles. New is not necessarily good, it’s true about noodles. And my impression of facets is like that of Chongqing people who are simple, honest and straightforward.

Introduction of Chongqing Small Noodles

The master first threw a handful of noodles into the pot, then put a little rattan. Before the noodles were ready, the chef began to make seasonings. Chongqing small noodles(Chong Qiong Xiao Mian) are very particular about seasoning. Such as pepper, garlic water, peanuts, pickles and so on, a total of more than ten ingredients. It is said that chili peppers should be used up on the same day to keep their taste fresh. Finally, the master pulled the noodles out of the pot, and I could smell the unique fragrance of the noodles drifting gradually.

Introduction of Chongqing Small Noodles 3

Chongqing people are naturally fond of spicy food, which is inseparable from Chongqing’s humid climate. People who have lived in Chongqing for a long time always feel that they have less taste in their mouths. Hot pot and noodles satisfy the appetite of Chongqing people, and also make them bold and upright. The hotness of Chongqing is not the same as that of Hunan. The hotness of Chongqing is both hotness and hotness, not blindly hotness. If you come to Chongqing, don’t just keep your eyes on hot pot, you’d better try the noodles of Chongqing in person. Chongqing people eat hot pot very often, but they can’t eat it every day, and eating noodles is different from that. As long as you miss noodles or can’t resist the aroma of street noodles, you can get two fifty cents from your bag to solve your problem. Are you afraid you won’t find a noodle stall on the streets of Chongqing? Unable. Chongqing people’s love for small noodles is indescribable.

Introduction of Chongqing Small Noodles 2

I still vaguely remember that the small noodles, Chong Qiong Xiao Mian were sold for only one or two yuan eight or nine years ago. Within ten years, the small noodles’money doubled. The income of residents has doubled in the past ten years, which shows that Chongqing small noodles are closely related to the life of Chongqing people.

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Top 10 Chinese Noodles

bookmark_borderthe Introduction of Chinese Lanzhou Beef Noodles

When I say beef noodles, I mean beef noodles in Lanzhou, which is a traditional snack in Lanzhou, Gansu Province. Lanzhou beef noodle is one of the top ten noodles in China. It has a long history and unique taste, and is well-known throughout the country and even influencing the world. Here is the history of Lanzhou beef noodles to share with dear netizens.

Chinese Lanzhou Beef Noodles Traditional Style

According to historical records, Lanzhou beef noodles originated in the Tang Dynasty, and have a history of more than a thousand years. But at that time, because of the complex process and materials, it was always the food for the rich. It was not the common people’s food until the early Qing Dynasty that Lanzhou had its first beef noodle restaurant. In the history of the Qing Dynasty, Chen Weijing, the founder of Lanzhou ramen, was a student of the Imperial Supervisor of the State during the Jiaqing period of the Qing Dynasty.

At that time, the noodles were called hot pot noodles, which was first created by Ma Baozi in 1915. Ma Baozi’s family was poor. He made hot pot beef noodles at home for his livelihood. He carried them around the streets and peddled them. Later, he added boiled cattle and sheep’s liver soup to beef noodles, which smelled good, and people liked his beef noodles. Seeing this situation, he opened his own shop, instead of hawking along the street, he thought about introducing a free way to enter the shop. When the guests came in, the man immediately brought a bowl of delicious beef soup for the guests to eat.

Since then, Ma Baozi’s reputation for beef noodles has been expanding. Between 1925, Ma Baozi’s beef noodles were taken over by his son, Ma Jiesan, who inherited his father’s traditional advantages and continuously improved his beef noodles. Later, Ma Baozi was given the reputation of stopping when people know the fragrance. Lanzhou beef noodles are famous for their fresh and delicate broth, which embodies the wisdom and efforts of Chen, Ma and countless chefs who specialize in broth beef noodles.

Chinese Lanzhou Beef Noodles with Snacks and Pickles

At that time, the hot pot beef noodles were mainly soup. The soup was boiled with cattle and sheep’s liver. The beef soup with a certain proportion was clarified and processed. Its flavor was delicious and its style was unique. Since then, on this basis, efforts have been made in terms of taste and clarity, especially in terms of quality. Eventually, people have achieved the style of clear soup, rotten and fragrant meat, fine and refined noodles, which makes Lanzhou clear soup beef noodles full of five flavors.

Finally, the characteristics of soup noodles are identified as the first clear, the second white, the third red, the fourth green and the fifth yellow (clear soup, white radish, red pepper, green garlic seedlings, yellow noodles). The soup noodles have achieved a unique style of color, fragrance, and taste, and also achieved the quality of low price and good quality, which is deeply loved by the local people. After liberation, the number of beef noodle restaurants in Lanzhou increased to more than 20, and the last remaining four or five were poor in quality and environment. Only after the reform and opening up did the traditional famous food get further recovery and development.

Chinese Lanzhou Beef Noodles with peppers

Lanzhou clear soup beef noodles were originally the best food for senior guests in Northwest China. Because it is economical and delicious, many stores not only can be found everywhere in Lanzhou but also have the appearance and location of Lanzhou beef noodles all over the country and even in many countries around the world. Lanzhou locals generally call it beef noodles, while younger people call it big beef noodles or big beef bowls. More people call it a big bowl of beef noodles.

This Lanzhou beef noodle, no matter what it is called and where it is, has gone through many setbacks. Its essence is the traditional Chinese food. It has won worldwide reputation with a bowl of noodles and has won praise and honor from domestic and even worldwide diners.

Chinese Lanzhou Beef Noodles

Today, in Lanzhou, beef noodle restaurants are everywhere, and beef noodles have already been opened everywhere. The popular delicacies with good color, fragrance, and economy bring more diners a convenient and fast delicacy, so beef noodles have become a symbol of Lanzhou. However, what is more, puzzling is that the flavor of Lanzhou beef noodles has changed since they left the city. In some places, the noodles can basically retain the essential flavor of beef noodles, but they are not so authentic. Others have no inheritance and there are too many gaps. This allowed Lanzhou people from far away to taste it and concluded that it was far from Lanzhou beef noodles.

bookmark_borderTop 10 Chinese Wuxia Novels 2019 Part 2

Kunlun is a martial arts novel published in 2005 by Feng Ge. Taking the late Song Dynasty and the early Yuan Dynasty as the historical background, the novel tells the story of Liang Xiao who grew up from a prodigal son to a generation of chivalrous men. Its plot is ups and downs, and its characters are vividly portrayed. It contains many elements, such as chivalry, love, hatred, family, country and the world. It involves astronomy, geography, organ mathematics, platoon arrangement and so on.

Kunlun by Fengge -Top 10 Chinese Wuxia Novels 2019

The Deer and the Cauldron, Jin Yong‘s last Kungfu novel, is peppered with playful words and permeated with a strong historical flavor. The novel takes the social history of Kangxi in the Qing Dynasty as the background and describes the legendary experience of Wei Xiaobao, a teenager from the lowest social stratum.

The Deer and the Cauldron by Jing Yong -Top 10 Chinese Wuxia Novels 2019

The Smiling Proud Wanderer is a martial arts novel written by Jin Yong. Through narrating the experience of Linghu Chong, the great disciple of Huashan School, the novel reflects the course of the struggle for hegemony among all the factions in Wulin. The author does not set the background of the times. Similar scenes can occur in any dynasty, which reflects the unique political struggle of the Chinese people. At the same time, it also shows the lament for the struggle, which has a certain political implication.

The Smiling Proud Wanderer by Jing Yong -Top 10 Chinese Wuxia Novels 2019

The author of Shenzhou Qixia is Wen Ruian, a master of Taiwanese knight-errant. Wen Ruian said that although it was written in his youth, he could not surpass it in his old age, though he had more experience and thicker writing style. This is the gathering of heroes and martial arts are the best in the world.

Shen Zhou Qi Xia -Top 10 Chinese Wuxia Novels 2019

The Biography of Heroes in Archery is Jin Yong‘s novel. It mainly tells the story of Guo Jing with the help of his bosom friend Huang Rong, who carried the hatred of his country and rushed into the society, and finally grew up into a generation of heroes and heroes through innumerable experiences.

The Biography of Heroes in Archery by Jing Yong -Top 10 Chinese Wuxia Novels 2019

Shaolin Bajue is written by the Internet writer Tianmosheng. The book tells about different Wulin. And the protagonist is a monk. It is a martial arts in the new century and has long occupied the top place in the martial arts fiction list. It tells us that the only way to reach the highest level of Wushu is to pursue and exercise constantly.

These are top 10 Chinese Wuxia novels.