Born out of a shared yearning for the hot and spicy noodle broths of their home region of Chongqing in China, Liu Xiaomian was developed by flatmates turned business partners, Charlene Liu and Linda Liu.
Differing to the intensely laboured and slow creation of its Japanese ramen counterpart, Chongqing noodle broths are not simmered, nor cooked. Instead, punchy flavours of peppercorns, home-made chilli oil, sesame, and a never-ending list of spices come together in a thick paste. Boiling water is then added to create a glossy and spicy broth to coat the noodles.
On offer are two classic Chongqing dishes, the first a Xiaomian wheat noodle, in an aromatic and spicy broth, whilst the second is Hot and Sour Glass Noodles, a street food popular throughout the region.
Grab a plate of pork wontons too, named for the tingling sensation of the green peppercorns that are the heart of the dish.
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