Sichuan Fragrant-Numbing Cold Noodles (Liang Mian / 凉面)
Chengdu, Sichuan Province
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Chengdu, Sichuan Province
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Description
Chengdu summer staple of egg noodles cooked then shocked in cold water, dressed in a complex Sichuan sauce: sesame paste, chilli oil (hong you), Zhenjiang vinegar, soy sauce, sugar, minced garlic, and freshly ground Sichuan pepper. Served room temperature or cold with julienned cucumber and bean sprouts. The aromatic complexity in a single cold noodle bowl is extraordinary.
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The Thread
—Japanese hiyashi chuka cold noodles
—Korean bibim guksu spicy cold noodles
—Soba salad with sesame dressing
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Flavour Context
The ur-Sichuan flavour experience in cold form: all seven Sichuan taste sensations in a bowl — refreshing yet complex and deeply addictive
Pillars V — VII
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