Yibin people have the habit of eating noodles in the morning, The varieties of condiments are legion, such as beef, pork intestines, three delicacies (a combination of delicacies), pork ribs, mushrooms, minced meat, etc, with the Yibin Burning Noodles as the most famous in Sichuan. Its original name was Xufu Burning noodles or Youtiao Noodles, which became the fashionable food in the reign of Emperor Guangxu of Qing Dynasty. Since then, it has become one of the traditional snacks of Yibin. A dish of authentic Yibin Burning Noodles requires the high-quality local noodles as the main part and Yibin pickled vegetable bud, sesame oil ground by small millstones, fresh pork oil, anise, peanut, walnut kernel, gold-like capsicum, seed powder of Chinese prickly ash of high quality, gourmet powder, fragrant green onion, tender pea leaves, spinach leaves etc. as the ingredient or dressings. The noodles should be put in a bowl without any water after being boiled for a certain period of time, and all the above-mentioned ingredients are scattered on the noodles and mixed. Then a bowl of oily, fragrant, spicy, tasty noodles is in front of you. Being unique in Sichuan , as the noodle contains so much oil but so little water that they can burn easily. Authentic Burning Noodles are available in almost every noodle restaurants in Yibin.
Yibin's Restaurant Of The Week
Jingsheng Big Teahouse It is located in No.75, Beiqing Street, Yibin City. It occupies 5500 square meters of land. As the biggest first-class teahouse in Yibin, it provides multiple services for people such as dining, drinking, entertainment, communication, etc. Distinctive dishes: 1. Ox feet stewed in traditional Chinese pot 2.Ox tail stewed in traditional Chinese pot 3. Old duck stewed with wild plant 4. Duck stewed with pickles 5. Chicken stewed with ginkgo nut 6. Dove stomachs fried with wild pepper . 7. Duck wrapped in metal sheet. 8. Duck fried with wild peppers 9, Fragrant and crisp snails
1 comment:
Michael says don't waste your time with Chicken Feet. Not enough meat on them! He was in Beijing in early May.
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