Sweet water surface
Sweet water noodles is one of the characteristic snacks of Sichuan, a noodle has a small thumb so thick, cooked just right, the noodle core is not sandwiched, very chewy, add copied soy sauce and a variety of spices with secret red oil, the entrance is slightly sweet and spicy, rich in layers, rich in aroma, taste buds directly exploded, mellow seasoning with strong noodles, bashi miserable when mixing noodles, the action is slightly larger will be a little bit of star red oil splashed out, each noodle is dyed red, the bottom of the bowl also has a sinking seasoning, pick a noodle, dip it fiercely, the entrance is the bombardment of the sense of taste. The strong noodles are served with crispy ground peanuts, which feel quite good and evocative.
No matter which one, every time you push open the hazy door, the aroma behind the door seems to give the nasal cavity with pepper and hemp, live red oil, on the sweet and sour, dripping garlic paste ... forced people to swallow saliva hard, sit down, and order immediately.
Cantonese cuisine pays attention to the use of the deliciousness of the raw materials themselves, using slow boiling or fast stir-frying to maximize the characteristics of the raw materials, while Sichuan cuisine tends to use spices to make food delicious and delicious. Without the special seasoning of sweet water surface, sweet water surface cannot last for decades.
Whether it is summer or winter to eat, let people have a sense of satisfaction with the afterscent of the mouth, friends from other places may wish to taste it when they come to Chengdu. Sweet water noodles can be eaten in Zhong Shui Dumplings, Dragon Scribes, Lai TangYuan, Zhang Lao Wu Liang Powder Shop, etc., if you have the opportunity, of course, you must go to the Wenshu Monastery's Zhang Lao Er Liang Powder Shop to try the authentic.