Guobing Noodles

Guobing Noodles

　　When it comes to guobing noodles, you’re surely no stranger to them, as many people from Rongchang make a living by selling them across Chongqing’s urban districts and counties, helping to spread their fame far and wide. If you want to try the most authentic version, it’s best to have them in Rongchang itself.

　　The making of guobing noodles may seem simple—shop owners typically tear off a small lump from a well-kneaded dough, then swiftly and skillfully stretch it into a thin sheet (this is also a test of the maker’s proficiency; less skilled hands can end up with a hole-ridden sheet), before tossing it into boiling water for a minute or two before fishing it out. A bowl usually contains four or five pieces, with soft-cooked peas spread at the bottom, the broth made from bone stock, topped with a few spoonfuls of minced pork sauce, and sprinkled with some chopped scallions. Take a bite—the noodles are smooth, delicate, and firm to the chew—and a sip of the broth is incredibly savory.