My name is Xuexi Pan, a postgraduate student studying Sociology. I come from Yibin, an attractive city of the Sichuan province in southwest China, where the Jinsha, Min and Yangtze rivers converge. Due to the topography of the basin in which it is located, the air is more humid and dampness tends to enter people’s body which is harmful. Eating chilies or food made from them accelerates the blood and makes the whole body sweat, thus the cold dampness can be driven out. So, in my hometown Yibin, people enjoy spicy food.
Yibin Burninges Noodles
This is both the name of a restaurant and a highly famous dish in Yibin. Located on People’s Road in the bustling city centre, this restaurant is a century-old establishment. Burninges Noodles, given this name because their oil is heavy and waterless and ignites on fire. Sounds particularly amazing, doesn’t it? It is, especially when you eat it, spicy and numb, an absolute feast for the tastebuds!
Recipes for Burninges Noodles
I love Burninges Noodles, and I always make my own here, whilst living in Bristol. I would love to share the recipe for making this dish below.
|Ingredients||egg noodles, Yibin sprouts, crushed cooked peanuts, chopped spring onions, star anise, sesame seeds, gold striped chilies and fine peppercorns|
|Seasoning||4 tablespoons of sesame oil
one tablespoon of chilli oil
3 tablespoons of soy sauce
one small tablespoon of MSG
How to do it
1. Bring a large amount of water to the boil, cook the noodles until they are about 80% cooked (there is still a white heart in the middle)
2. Remove with long chopsticks and place in a small bamboo cage and SHAKE well to dry.
3. Place in a bowl, add the soy sauce while still hot and mix well with chopsticks repeatedly so that they do not stick
4. Immediately add the chili oil and sesame oil and mix well
5. Sprinkle the remaining ingredients over the top
6. Mix well and serve
I encourage you to make this dish yourself in Bristol, you can find all the ingredients at Wah Yan Hong. However, I would recommend visiting Yibin in Sichuan to get a more authentic taste of this dish! I hope that you have enjoyed this blog post and will try this recipe yourself at home.
Pictures credit: Chuanxue You (permission for use has been obtained)