Chongqing Noodles is one of the most beloved breakfasts for Chongqing people. It may seem simple, but it contains rich flavors. Alkaline noodles with a chewy texture are selected and cooked until just done to maintain an elastic bite. The seasonings are the key to Chongqing Noodles. A bowl of noodles will have more than a dozen seasonings, including chili oil, Chinese prickly ash powder, soy sauce, vinegar, mashed garlic, chopped scallions, pickled mustard tuber pieces, peanut crumbs, etc. The chili oil is carefully made from dried chili peppers and rapeseed oil, with a strong aroma and rich spiciness. The Chinese prickly ash powder brings a unique numbing sensation. After cooking the noodles, lift them into the seasoning bowl, add an appropriate amount of noodle soup, and mix well. Toppings such as peas, minced meat sauce, and pig intestines can be added according to personal preferences. Taking a bite of Chongqing Noodles, the noodles are smooth and chewy, and the spicy, numb, fresh, and savory flavors of the seasonings spread in the mouth. Paired with a few crispy peanut crumbs and refreshing pickled mustard tuber pieces, the taste is rich in layers, greatly whetting the appetite. Whether in street – side shops or high – end restaurants, you can find Chongqing Noodles. It has become a well – known business card of Chongqing cuisine.