Sweet Water Noodles

Sweet Water Noodles

　　    A popular snack in western Sichuan, Sweet Water Noodles have gained significant influence due to their sweet, spicy, and smooth flavor.

　　Preparation of Sweet Water Noodles: High-quality flour is mixed with salt and water, kneaded evenly, and left to rest for half an hour. The dough is rolled out into 0.6 cm thick sheets using a rolling pin, and cut into 0.6 cm wide noodles. Then, holding both ends of the noodles (5–6 strands at a time), they are pulled forcefully until they become 0.4 cm in thickness. They are then boiled in hot water until cooked, drained, shaken to cool, and mixed with a little cooked vegetable oil. A sauce is made by combining chili oil, replicated sweet soy sauce, minced garlic, sesame oil, and regular soy sauce.

　　Serving method: The noodles are briefly blanched in boiling water, then scooped into a bowl and topped with the sauce.

　　Characteristics: The noodles are relatively thick and have a springy texture, offering a unique flavor. (Chengdu)