Bean Paste Noodles

Bean Paste Noodles

　　Bean Paste Noodles

　　If you stroll around the area near Baitaqiao Bridge on Ziyang Street, you’ll also see crowds of people sitting haphazardly on small stools by street-side stalls, enjoying the delicious taste of bean paste noodles and meatballs. Soak the bean paste in water until it swells and turns white, then simmer it in a pot. At the same time, add pork meatballs (round ones), small oil bubbles, and sometimes cook it in meat broth or chicken soup for an especially tasty result. A type of meatball made from finely minced meat seasoned and wrapped in layers, then tied up with bamboo leaves—this is called a “meatball knot.” It’s cooked together with the bean paste noodles. If you buy a bowl of bean paste noodles with meatball knots from a small street or eaves-side stall, served with chopped scallions, chili, and MSG, not only is it delicious, warm, and aromatic, but it also evokes a sense of old-time charm and a hint of bygone elegance.