Authentic method of Chongqing cold noodles
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- Опубликовано: 21 апр 2021
- If you want to eat cold noodles, you don’t need to go to the noodle shop. I tell you all the seasoning ratios. You can set up a stall if you learn
[State Banquet Master•Chongqing Cold Noodles] From making oily spicy noodles to making cold noodles, the preparation method is unreserved, so that you can eat Chongqing cold noodles at home & Sanshu Lai Pandao
#Chongqing cold noodles#You Chili#Sanshu
Hello, everyone, I am the third uncle, an old Beijing uncle who is amused while cooking.
You must pay attention to cooking. The third uncle teaches you how to cook. He has no reservations about ancestral tricks.
Third Uncle Wu Jianli: Nicknamed "Xun Ye", as the third-generation heir of the "Hometown of Bacon" Chaigoubao, he served as chef at Yanshan Hotel and China Resources Hotel. He was the first person to be selected in personal capacity in the history of the Olympic Games. As a designated catering supplier, the black pepper sausage developed by the Beijing Olympics in 2008 became a hot product in athletes’ restaurants and was loved by athletes from all over the world. Later, it was invited by the London Olympics.
Bacon is the same as our Peking Opera. It has a history of 300 years. My family’s bacon has been passed down for generations. When it comes to my hands, I have to continue it. I can remove the whole pig’s head with no bone left. It is still a pig’s head. Smoked out is not only delicious, but the traditional smoking method can also extend the preservation time of the meat. This is the charm of Chinese bacon.
Please look for the official channel, look for Sanshu! I will share the food with Master Kong and Chef Yan, chat with you, and pass on the traditional Chinese food culture more extensively.
Friends who like us, please subscribe to my channel, welcome to comment, leave a comment and like, and I am very willing to share food and exchange food with everyone!
shineimeishi.page.link/sanshu 
Хобби
谢谢！在家里吃到了地道的重庆凉面👍🙏
谢谢三叔！凉面，开胃，实在，好吃！
色香味俱全谢谢！
终于又看到三叔儿了，真好！
我们家都是自己做油辣子，不放老干妈，这个凉面有我老妈的感觉……好怀恋哦
這個我的最愛
这个重庆辣子凉面实在！
夏天快到了 安排
做红油的部分应该讲的更细致一些
先蒸再燙 學習惹
蒸的时候要放油吗
我都是辣椒分三个碗，一个碗倒7层油温的油，一个五层，一个三层，，凉透后再三碗倒一起。
确实看饿了
花椒面呢？微微有点麻味更巴士
最后没有吃一口，遗憾哈哈哈哈！
真漂亮！终于知道怎么做了，以前都是自己瞎摸索
这回知道了吧
重复用是什么意思？
三叔自己出來開
加這麼多的糖
不會吧
三叔让我又胖了十斤੧😭੧
最牛b 穷讲究 鬼的很
南方麵粉質量不如北方，發糟，南方沾料加北方麵條最好。
不一定，重庆、贵州、广东很多面是碱水面，口感很不错的。反而很少吃到北方口感好的细面，一般都是粗的或宽的。
@@SpicySummer 我是重庆人 在西安上的大学 我们重庆的面全靠调料 面食的本身没法和西安的比 不是一个级别 北方手工面很普遍 我们都是机器面。
@@fritzwang6403 面好不好首先且最主要是面粉品质；其次就是工艺，比如加碱、加盐、加蛋。现今商家用面粉大部分都是批发来的面粉，跟商家是南还是北关系相对小。北方常见是鲜面、整体品质有保证。南方干面多、机器随意压制的也多，相对参差不齐。
我说的是细碱面，比如广东竹升面、贵阳肠旺面……相对北方一般的细面其实口感是很好的。兰州牛肉面那种其实也是碱面，并且现场制作当然品质很棒。
我至今吃过最好吃、最性价比的炒面就是在北碚渝州大学（现在改名了吧）里面那家烂瓦房面馆。5元肥肠炒面，老板每一份现拉现炒，肥肠多到怀疑人生。
@@SpicySummer 渝州大学 突然而古老的名字 但北碚有渝大？
@@fritzwang6403 对啊。半边街。公交车售票员全程脏话不断，稍不顺意就口吐芬芳、大呼小叫……但她是我见过的最最漂亮的售票员，比现在高铁服务员还漂亮，单比脸甚至超过很多空姐。哈哈
没有花椒面，没有菜芥末。。。。这是我看到最不正宗的重庆凉面了。
英子你就别吃这面了啊
这个重庆师傅的普通话也太差了 这一代的重庆人说点普通话简直难受的要跳楼