Sichuan Cold Noodles (Liang Mian) — Summer Sesame Tradition
Chengdu, Sichuan
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Sichuan Province — Chengdu summer tradition
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Description
Sichuan liang mian (凉面) — cold noodles — are the summer staple of Chengdu, sold from street carts and eaten for breakfast, lunch, and snacks. Fresh noodles are cooked, spread on trays and fanned dry, then chilled. Dressed at service with sesame paste, soy, Chinkiang vinegar, chili oil, garlic, sugar, scallion — the dressing is assembled in the bowl and noodles tossed through. The ratio of sesame to chili is the cook's signature.
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The Thread
—Japanese cold soba with tsuyu — cold noodle tradition
—Korean bibim guksu — spicy cold noodles
—Taiwanese scallion noodles — cold dressed noodle tradition
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Flavour Context
Rich sesame; bright vinegar; garlic pungency; chili heat; cool noodles; cucumber freshness — a complete flavour profile in one bowl
Pillars V — VII
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