Chongqing Noodles
Gourmet Traveller|May 2017

Our resident expert on Asian cuisines, Tony Tan, has the lowdown on this fiery, addictive dish.

Chongqing Noodles

Chongqing, the sprawling city along the Yangtze River, until recently part of Sichuan province, is noted for its distinctive and assertive cooking. It’s relatively different to the cuisine of the Sichuan capital, Chengdu – spicier, more pungent and more incendiary than anywhere else in China. Chillies, Sichuan pepper, hot bean paste (doubanjiang), sesame seeds, ginger, garlic and pickles form the backbone of Chongqing’s distinctive style, creating dishes of great complexity.

One of the most famous dishes from this city is Chongqing noodles. A dish that will bring tears of nostalgia to Chongqingren folk, this local specialty is mouth-numbingly spicy and addictive. Simply called xiao mian, meaning small noodles, this street food has an obscure history – some of my friends in Chongqing believe it first appeared in the early 20th century in the city’s humbler neighborhoods. A bowl of noodles built typically on everyday ingredients with some fiery, belly-warming spices, it rapidly became the noodle dish of choice for locals. Since then, this mala – hot and numbing – dish has spread globally.

The simple combination of fine wheat noodles, chicken stock, peanuts, pickled vegetables and seasonings is not tricky to prepare. It’s the seasonings and pickled greens that make the dish – if you’re after authentic flavors that will dazzle diners, it pays to make a trip to Chinatown or to your Asian supermarket for the key ingredients.

Look for dried Sichuan chillies; if you can’t find them, Indian or Thai dried chillies are acceptable. And seek out green Sichuan peppercorns – more fragrant with a lemony scent than the pinkish-red variety and far superior. Look out also for Sichuan preserved vegetable (zha cai), a salty-sour pickle made from a kind of mustard tuber. The other umami-packed salted vegetable is ya cai from Yibin in Sichuan. I use the Suimiyacai brand.

Bu hikaye Gourmet Traveller dergisinin May 2017 sayısından alınmıştır.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

Bu hikaye Gourmet Traveller dergisinin May 2017 sayısından alınmıştır.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

GOURMET TRAVELLER DERGISINDEN DAHA FAZLA HIKAYETümünü görüntüle
From personal experience
Gourmet Traveller

From personal experience

Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.

time-read
8 dak  |
September 2024
Kimberley Moulton
Gourmet Traveller

Kimberley Moulton

Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.

time-read
3 dak  |
September 2024
Tom Wallace
Gourmet Traveller

Tom Wallace

We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.

time-read
1 min  |
September 2024
Best in class
Gourmet Traveller

Best in class

The top drops to keep an eye out for on wine lists (and why they're worth the splurge)

time-read
3 dak  |
September 2024
A taste of refuge
Gourmet Traveller

A taste of refuge

Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.

time-read
4 dak  |
September 2024
BE OUR GUEST
Gourmet Traveller

BE OUR GUEST

Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation

time-read
6 dak  |
September 2024
Barcelona BUZZ
Gourmet Traveller

Barcelona BUZZ

A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.

time-read
4 dak  |
September 2024
HEATHCOTE BOUND
Gourmet Traveller

HEATHCOTE BOUND

MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.

time-read
4 dak  |
September 2024
The art of...relishing restaurants
Gourmet Traveller

The art of...relishing restaurants

Does working in hospitality make someone a better or worse diner

time-read
3 dak  |
September 2024
HEART AND SOUL
Gourmet Traveller

HEART AND SOUL

Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.

time-read
7 dak  |
September 2024