Tongjing Lane Vegetarian Noodles

Tongjing Lane Vegetarian Noodles

　　Tongjing Lane Vegetarian Noodles, a type of noodle dish, is characterized by its bright red color, fragrant and delicious seasonings, a perfect texture between soft and firm, and a smooth and refreshing mouthfeel. Cooking method: boiled. Created by Lu Shupei, hailed as the "Heroine of the Culinary World," Tongjing Lane Vegetarian Noodles developed its distinctive spicy flavor and widespread acclaim across the city; in 1958, this bowl of vegetarian noodles was awarded the title of "Famous Chengdu Snack."

　　Tongjing Lane Vegetarian Noodles is one of the most distinctive staple foods in Chengdu, Sichuan. It is made from round fine wheat noodles, sesame paste, chili oil, and other ingredients, and prepared through boiling to create a uniquely flavored noodle dish. Its characteristics include smooth yet chewy noodles, with a final taste that combines salty, fresh, numbing, spicy, and aromatic flavors in harmony. KvE

　　Preparation method for Tongjing Lane Vegetarian Noodles: KvE

　　1. Boil the chive-leaf noodles in a noodle pot until cooked, then remove them. KvE

　　2. Place them in a bowl mixed with seasonings including cooked chili oil, sesame paste, sesame oil, Sichuan pepper powder, chopped scallions, dark soy sauce, Deyang soy sauce, MSG, mashed garlic, and vinegar. KvE

　　Key tips: The noodles should be just cooked through. Add an appropriate amount of cold water to the noodle pot, bring it to a boil again, and when removing the noodles, shake off excess water. This is a famous Chengdu snack, named after its origin in Tongjing Lane over fifty years ago. KvE