The situation of Chongqing noodles in Shenzhen is not optimistic, first of all, the number of stores is very small, and secondly, in order to cater to the complex taste, the taste of small noodles has also been mostly improved, either not numb or spicy. And the most important "hemp" in the seasoning has been left behind, not to mention the oily aroma in the small noodle sauce.
If this small noodle restaurant in Jingtian is placed in Chongqing, it may end up with the fate of being a fly restaurant with no memory points or even no competitiveness, but in Shenzhen, it is already the closest taste to Chongqing's memory. The peas in the mixed sauce noodles are glutinous, and when a spoonful of meat sauce is buckled, the aroma of lard spreads in the hot sauce; After the alkaline water surface is boiled, it is too cold and white, wrapped in red oil and slid down the throat, which is extraordinarily pleasant, but unfortunately the face is not strong enough, and it will melt between the teeth after chewing twice, which is not enjoyable enough. Regulars will also add a spoonful of fat sausage or beef noodles to eat, both of which are stewed until soft and delicious, and can be eaten alone or soaked in red soup. The fly in the ointment is that the most authentic dry mix of noodles is too salty and greasy here, and the taste is not as balanced as the soup; The hot and sour noodles also have no taste, and they will break as soon as they are clamped.
All noodles in the store come in three flavors: spicy, spicy and clear soup; There are three types of spiciness: normal, medium, and mildly spicy. If you want to restore the flavor of Chongqing, you may wish to choose normal spicy, and diners who usually prefer light tastes need to be prepared for the overall seasoning to be oily and salty. The store is currently run by a family of three, and it has changed its address several times due to demolition, and it is still in an unstable state. In addition, parking is not convenient around the store, so it is best to go by subway or bus.
