More than 20 years ago, an old woman in Yangjiaping's family area in Chongqing set up a stall to cook noodles, which was gradually called the old woman's stall noodles. This small shop didn't even have a name at first, but now it has opened countless franchise stores all over the country. Some students even came to Qin Yun's old lady's noodle stand to learn how to make Chongqing noodles.

Qin Yun's old lady's noodle stand once ranked first among Chongqing noodles, including China and Hey noodles on the tip of her tongue. The couplets of "Life is too short to cover everything, so it's better to haggle over every ounce" hung by the old lady Tan Tan in Qin Yun at the gate of the head office have always inspired them to make further progress.

The raw materials of Chongqing Xiao noodles

Small noodles are made of alkaline water, which is why many northern partners always feel a little unaccustomed to eating Sichuan-Chongqing noodles at first. When cooking noodles, edible alkali is added, which increases the tough taste of noodles, and the soup will not be turbid after cooking for a long time. The thickness and width of noodles are different in different noodle restaurants, and many bosses who strive for perfection in noodles will go to noodle restaurants for customization according to their own requirements.

In Sichuan and Chongqing, noodles are counted by two, and so are small noodles. But the "two" here only distinguishes the size of the area, not that workers use 50 grams as the unit of measurement. You can make one or two copies, two or three copies for small, medium and large copies respectively.