In Chongqing, a city with a strong atmosphere of rivers and lakes, small noodles not only satisfy diners' appetites, but also maintain the livelihood of the owner's family. In 2003, the owner and his wife opened this small shop to pay off their gambling debts, but they unexpectedly became famous, and the owner has been concentrating on making noodles ever since. Bench Noodle Village is not as well-known as the Old Lady Stall, but it still has a place in the hearts of local diners.
The uniqueness of this bowl of noodles lies in its special treatment of chili peppers, the size and shape of the chili shells are uneven and shaped, and after the puff pastry, it has more mushy aroma and less spicy than other shops. When served, the red oil soup base of the noodles is clear, and the emerald green cabbage is wrapped in the alkaline water. After stirring well, the coarse chili shell and red oil are covered on the noodles, exuding the rich aroma of chili peppers, and the taste of the spicy and spicy seeds accompanied by the Q bomb noodles makes the taste very full. It doesn't stimulate your taste buds with numb and spicy like Fat Girl Noodle Zhuang, and the different bases such as pickles and meat sauce in this bowl of noodles will contribute to the complex taste, and the verdant cabbage will even bring some sweetness after chewing. Unlike most small noodle restaurants on the market, there is no fancy matching, and the small noodles with an omelette become a "luxury course", and the red oil is soaked in the pores of the omelette, which is very flavorful, and it is the best choice for noodles.
The dining environment of Bench Noodle Village is an authentic fly restaurant style, the storefront under the red sign is open at the corner of the street, and the store is still bright after the roller shutter door is completely closed. However, dine-in is not the right way to open this bowl of noodles, one high and one low with two benches, open-air noodles are a common sight, and when the customer flow is high, even the roadside flower stand will become the table for this bowl of noodles. As for the service, diners don't need to force it, they can line up to get noodles after paying the bill.
