postgres Chongqing xiaomian is a spicy noodle dish commonly eaten for breakfast in Chongqing. In the narrow sense it is a meat-free bowl, usually made with alkaline noodles and seasoned with chili oil and Sichuan pepper; diners can also specify broth and noodle firmness. /en/concepts/chongqing-xiaomian/relation.html concept_chongqing_xiaomian concept chongqing-xiaomian

Chongqing xiaomian is a spicy noodle dish commonly eaten for breakfast in Chongqing. In the narrow sense it is a meat-free bowl, usually made with alkaline noodles and seasoned with chili oil and Sichuan pepper; diners can also specify broth and noodle firmness.

published category-food zhwiki https://zh.wikipedia.org/wiki/%E9%87%8D%E5%BA%86%E5%B0%8F%E9%9D%A2 2026-10-31T03:55:14+08:00 2026-10-31T03:55:14+08:00 user:admin 20 Chongqing xiaomian is a local noodle dish from Chongqing. It is generally inexpensive and commonly sold at street stalls and small restaurants. In the narrow sense, the name refers to spicy meat-free noodles; in broader usage it also includes varieties such as pea-and-minced-meat noodles and beef noodles. The noodles are chewy and are usually served with blanched greens. The dish is a popular everyday breakfast. [^zhwiki] ## Noodles and preparation The noodles are commonly made with locally produced alkaline dough. Fresh, moist noodles contain more water and make it easier to adjust their firmness during cooking, so noodle shops generally use them. Dried noodles keep longer and are more common in home cooking. They may be flat and broad or thin and narrow. [^zhwiki] The seasonings are varied. Common ingredients include soy sauce, chili oil, vinegar, scallions, ginger-and-garlic water, pickled mustard stem, lard, sesame paste, Sichuan pepper, preserved mustard greens and crushed peanuts. Shops adjust the mix to their own recipes; chili oil is often considered a key seasoning. [^zhwiki] ## Ordering terms When ordering, *ganliu* usually means noodles without broth, while *duotang* means extra broth. *Tihuang* requests noodles cooked on the firm side. These terms let diners specify broth quantity and noodle texture. [^zhwiki] ## Food businesses and local dining Xiaomian is often sold by independent street stalls and small shops, with low prices and a dispersed style of business. A folk “Top 50 Xiaomian” selection has been held, and the Chongqing Xiaomian Association was established in 2016. [^zhwiki] /concepts/chongqing-xiaomian.html en zh ar de en es fr hi id it ja ko ms nl pt ru th tr vi zh-hant food_dish concept_wanghong_xiaochi 网红小吃 /en/concepts/wanghong-xiaochi.html concept en zh ar de en es fr hi id it ja ko ms nl pt ru th tr vi zh-hant concept_kind Concept kind Snack 1 50 0 0 1