In fact, Sichuan's noodles don't have much luster, because Sichuan is located in the hilly area and the climate is humid, so the protein content of wheat planted in Sichuan is relatively low. This determines that the taste of pasta there will not be as strong as that of pasta in the north. However, in the face of this shortcoming, the people of Sichuan do not think it will affect anything. The lack of energy on the face can be made up the day after tomorrow! Add some alkali to the dough, and the noodles will have a strong and chewy taste, but unfortunately, they will also have a strong alkali taste. Therefore, noodles with clear soup and thin water are rarely seen in Sichuan, but they are accompanied by various seasonings and toppings, one is to increase the layering of taste, and the other is to cover up the alkaline taste in noodles. When it comes to Sichuan noodles, there are only a handful of Chongqing noodles, pork intestines noodles and Dandan Noodles in Sichuan. But Sichuan locals know that the best noodles in Sichuan have nothing to do with the above three kinds of noodles, and they can even lose their taste for a few streets.

I once lived in Chongqing for several years. A colleague of mine comes from Neijiang. Every time we meet for noodles, he always looks disdainful after eating. I thought it was his pride. Later, I learned that the taste and taste of beef noodles in Neijiang are incomparable to ordinary people such as Chongqing Xiaomian.

Neijiang's noodles are still alkaline, but Neijiang people seem to control the amount of alkali very well, so Neijiang's noodles are softer and denser than those in other parts of Sichuan, chewy but not sticky. Boil the water below, add a bowl of cold water to it after boiling, cook it a few times, and then take it out, which will make the noodles more energetic. After the noodles are fished out, add a few green leafy vegetables while they are hot, so that the hot air of the noodles will melt the vegetables, and the fresh flavor of the vegetables will be integrated with the noodles. The beef in the noodles must be tender and smooth, and the beef tendon can't wait to melt in your mouth. Then add lard and slowly melt it in steaming noodles, and the rich aroma will come out of generate, which is a perfect combination of plants and noodles with green vegetables!

The most unusual thing about Neijiang noodles is that ingredients should be put in the first place. Although they are all cooked sea pepper, soy sauce, salt, monosodium glutamate, red oil, pepper and so on. Each family has its own golden ratio, which is almost the same in the eyes of laymen, but far from it in the eyes of Neijiang people. All the ingredients are put at the bottom of the bowl, and the right amount can stimulate each mouthful of noodles to suck in the aroma of the mouth, but it will not pretend to be the owner. With the long-overdue leek, every flavor is what you want.

So in general, Neijiang beef noodles can be summarized in the following words: smooth noodles, thick soup, crisp meat and tasty. The beef noodles in Neijiang are so bullish that they have become a must-have bowl for Neijiang travelers to drag their suitcases directly in the cold wind during the Spring Festival. Because there is not only a strong noodle flavor here, but also a strong rural flavor.