Three-Shred Cold Noodles

Three-Shred Cold Noodles

　　Chicken Shred Cold Noodles is a traditional snack with a long history that has had a significant influence across Sichuan Province and has spread throughout China in recent years, especially in the vast northern regions. Machine-made noodles are boiled in boiling water. They should not be overcooked. Once drained, they are placed on a cutting board while still hot, sprinkled with a little cooked vegetable oil, shaken to separate the strands, and quickly cooled until the noodles are no longer sticking together and have completely cooled, becoming cold noodles.

There are various ways to serve cold noodles. (1) Mung Bean Sprout Cold Noodles: briefly blanch mung bean sprouts in boiling water to keep them crisp and tender, place them in a bowl, cover with cold noodles, and drizzle with a sauce made from chili powder, Sichuan peppercorn oil, vinegar, MSG, soy sauce, mashed garlic, and sesame oil; (2) Chicken Shred Cold Noodles: the basic method is the same as for Mung Bean Sprout Cold Noodles, but with the addition of shredded cooked chicken on top; (3) Three-Shred Cold Noodles: topped with shredded cooked chicken, ham, and pork.