Professional terms for Chongqing noodles
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Enter the shop: Boss, two taels/three taels! By default, the boss orders ordinary small noodles at two or three taels each. Dry stir-fry: A dish eaten without soup, served in a dry mixed style; its flavor isn’t as mild as that of soup-based noodles, but the spicy taste is more intense. Dry stir-frying is generally used with small noodles and mixed sauces/bowls of mixed ingredients; beef, pork intestines, and similar items are not suitable for this cooking method. Wide soup: Soup with multiple ingredients. Plenty of vegetables: More vegetables are added. No vegetables: No vegetables are included. Spicy and numbing: As the name suggests; it’s not just about Sichuan peppercorns and chili peppers – usually more ginger, garlic, salt, etc., are used as well. Seasonings for Xiaomian: In Chongqing, Xiaomian and Zajiang/Wanza belong to the same flavor profile, while beef noodles and sausage noodles have a different flavor profile (based on meat stew broth). If you want noodles with a sauce flavored like small noodles, you need to let the owner know in advance. Stir-fried yellow: The noodles should be a bit firmer.
Hehe, I’ve learned it; I’ll give it a try later.
Learn it a bit to appear more professional.
When you don’t know a term, you usually just have to use the default one~~~ Haha
Boss, no spice, add more soybeans
I’ve learned something new; it seems there’s a similar expression for Yangzhou noodles.