We officially entered the ambush today and ushered in a light rain. It was a timely cooling operation for the place that had entered the "scorching" mode. However, it has entered the "dog days", which can be regarded as the hottest time of the year. In the hot summer, many people

officially entered the ambush today, ushering in a light rain, which was a timely cooling action for the area that had entered the "scorching" mode. However, it has entered the " dog days of summer ", which can be regarded as the hottest time of the year.

In the hot summer, many people gradually develop a psychological repulsion towards steaming hot food, slowly lose their appetite, and are always unable to eat. At this time, refreshing and appetizing dishes were welcomed by most people. A series of cold dishes such as Liangpi, cold noodles and jelly became the protagonists on people's tables.

However, our country has a vast territory, and the eating habits of each place are also different. Therefore, the seemingly simple cold noodles also have different shapes and tastes in various places. As a native of Sichuan, of course, the food I am most familiar with and find the most delicious is my hometown food. So today I will introduce to you the different cold noodles from different places. Let’s start with Sichuan cold noodles.

Sichuan cold noodles have a long history and are now widely spread across the country, almost becoming synonymous with "cold noodles". Sichuan cold noodles are mainly spicy, sour and spicy, and most of the basic ingredients are secret chili oil , soy sauce, vinegar, garlic, cucumber shreds/bean sprouts, etc. On this basis, add shredded chicken to become shredded chicken cold noodles . When I was little, I loved the cold noodles at the school gate. I wanted to have a bowl every summer evening to relieve the fatigue of the whole day. But there is another kind of unique cold noodles in Sichuan, which is Guangyuan 's steamed cold noodles. When I heard about steaming cold noodles for the first time, I was also curious. Cold noodles can actually be steamed. After some inquiries, I found out that this kind of cold noodles is different from ordinary cold noodles and is made of rice. Mix rice and glutinous rice and grind them into rice paste, then pour it into a steamer and steam it for 5 to 8 minutes. Take it out to cool and cut it into 1 cm wide strips. Season it with soy sauce, garlic water, secret chili oil, vinegar, etc. and serve it cold. After eating it directly, it tastes very spicy and salty like Sichuan style.