Ingredients
- Alkaline wheat noodles
- Chili oil
- Sichuan pepper
- Soy and garlic
- Often peanut or sesame, and often a spoon of preserved vegetable
How it is cooked
- The bowl is sauced first.
- Noodles are boiled and dropped in.
- You mix. There is rarely much broth.
- Peas, minced pork, or a quail egg are common additions and are named on the wall.
Taste
Hot, numbing, and salty, with a chew from the alkaline noodle. It is smaller than a northern bowl and meaner. 微辣 is a reasonable request. 不要辣 is a different meal.
Possible allergens
- Wheat in the noodles or wrappers, and often in soy sauce.
- Soy sauce, which in China is often brewed with wheat.
- Peanuts, in the classic version or as a garnish.
- Sesame oil or sesame paste.
- Garlic.
- Egg or pork if those toppings are on it.
- A shared wok or a house chili oil can add peanut, sesame, or shellfish even when the recipe does not.