Cooking Method
Both Wuhan and Szechuan cuisine make extensive use of chiles, to cleanse the palate and to cope with the humid climate. The chef first cooks the fresh noodles mixed with sesame oil in boiling water. When the noodles have cooked and cooled, it becomes pliable. Before eating, the noodles will be cooked in the same process again. Finally, dressings including spring onion and sauce will be added. When preparing reganmian, the noodles are placed into a Chinese strainer (a cone-shaped strainer) and dipped briefly into boiling water and then swirled and drained. The noodles are poured into a paper bowl and the sauce and pickled vegetables are poured on top. Chili oil is used in the seasoning of reganmian.
Read more about this topic: Hot Dry Noodles
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