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The BEST city for noodles in China!
Chengdu Noodle Exploration: A 24-Hour Culinary Journey
We spend 24hrs just eating noodles in the city of Chengdu. To find out if this is the best city for noodles in China.
This was one of the best days of my life if you know me you know I LOVE noodles so we wanted to find as many different types and flavours here in Chengdu. It was pretty easy because...
We spend 24hrs just eating noodles in the city of Chengdu. To find out if this is the best city for noodles in China. This was one of the best days of my life if you know me you know I LOVE noodles so we wanted to find as many different types and flavours here in Chengdu. It was pretty easy because I think this is one of the best places to eat noodles in China. What is your favourite type of noodles?
Embark on a culinary adventure in Chengdu, China, the city renowned for its exceptional noodles! Nico, a self-proclaimed noodle enthusiast, dedicates 24 hours to exploring the diverse world of Chengdu noodles, sampling various types and flavors. Prepare to be tantalized by the vibrant street food scene and the sheer variety of noodle dishes on offer. This is a must-watch for any food lover visiting China!
We spend 24hrs just eating noodles in the city of Chengdu. To find out if this is the best city for noodles in China. This was one of the best days of my life if you know me you know I LOVE noodles so we wanted to find as many different types and flavours here in Chengdu. It was pretty easy because I think this is one of the best places to eat noodles in China. What is your favourite type of noodles?
Nico visits Chengdu for a day focused on noodles, which the description says lasts 24 hours. He starts with breakfast noodles recommended by a friend, including a spicy bowl that he tries at 10 a.m. He then visits a popular noodle shop that had sold out on earlier visits. He says the shop sells noodles by weight and serves small bowls that make it easier to sample several styles. The hosts try dan dan noodles with pickles, a pork-and-bean-sauce noodle dish, sweet water noodles with sweetened soy sauce, and cold noodles with garlic and chili. For dinner, they visit a restaurant serving a rare local style with wide, blanket-like noodle sheets in broth, with beef and chicken giblets. The hosts discuss the dishes' spice, numbing pepper, sauces and textures, and invite viewers to suggest other noodles to try.
Nico spends a day in Chengdu tasting noodles, from a spicy breakfast bowl to dan dan noodles, sweet water noodles and cold garlic-and-chili noodles. He says a popular shop sells its noodles by weight and lets diners order small bowls to sample different styles. For dinner, the hosts try thick, wide noodle sheets in broth with beef and chicken giblets.
Nico spends a day tasting Chengdu noodles, from spicy breakfast bowls and dan dan noodles to wide, chewy noodles served in broth.
Chengdu Noodle Tour: Sichuan Breakfast, Street Food and Dinner
3:39 Nico says the breakfast bowl is very spicy and gives it a strong kick even at 10 a.m. If you prefer milder food, ask about the heat before ordering and start with a smaller serving.
3:54 The hosts recommend pacing yourself after a filling breakfast and taking a gentle walk or cycle before lunch. They plan to visit two restaurants, so leave room for several noodle tastings.
4:46 A popular noodle shop had sold out when the hosts tried to visit on earlier trips. Nico says to get there quickly and notes that the noodles at this Chengdu shop are sold by weight.
7:22 This restaurant offers small bowls, which let the hosts try several noodle styles in one visit. They also note that familiar classics are available while they search for less common options.
10:41 Nico says sweet water noodles come with more sauce than he uses, and he saves the leftover sauce to add to other bowls. This can be handy when ordering several noodle dishes on one outing.
3:39 Nico says the breakfast bowl is very spicy and gives it a strong kick even at 10 a.m. If you prefer milder food, ask about the heat before ordering and start with a smaller serving.
3:54 The hosts recommend pacing yourself after a filling breakfast and taking a gentle walk or cycle before lunch. They plan to visit two restaurants, so leave room for several noodle tastings.
4:46 A popular noodle shop had sold out when the hosts tried to visit on earlier trips. Nico says to get there quickly and notes that the noodles at this Chengdu shop are sold by weight.
7:22 This restaurant offers small bowls, which let the hosts try several noodle styles in one visit. They also note that familiar classics are available while they search for less common options.
10:41 Nico says sweet water noodles come with more sauce than he uses, and he saves the leftover sauce to add to other bowls. This can be handy when ordering several noodle dishes on one outing.
0:00 Why Chengdu for noodles
1:07 Breakfast noodles
2:32 Spicy noodle bowl
4:17 Roadside noodle shop
7:22 Sampling small bowls
9:13 Sweet water noodles
10:57 Cold garlic and chili noodles
12:33 Dinner and blanket-like noodles
0:00 Why Chengdu for noodles
1:07 Breakfast noodles
2:32 Spicy noodle bowl
4:17 Roadside noodle shop
7:22 Sampling small bowls
9:13 Sweet water noodles
10:57 Cold garlic and chili noodles
12:33 Dinner and blanket-like noodles
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They try breakfast noodles, dan dan noodles, a pork-and-bean-sauce noodle dish, sweet water noodles, cold garlic-and-chili noodles, and wide blanket-like noodles in broth for dinner.
How spicy are the noodles?
The breakfast bowl is described as very spicy, while the cold noodle dish has plenty of garlic and chili. The hosts also describe numbing Sichuan pepper in some dishes.
How are noodles sold at the popular shop?
Nico says the shop sells noodles by weight. He also says it serves small bowls, which let diners sample several noodle styles.
What gives sweet water noodles their name?
The video explains that the name refers to sweetened soy sauce rather than sweet water added to the dish. Nico describes the sauce as sweet, spicy and numbing.
What are the dinner noodles like?
They are wide, thick sheets served in broth. The hosts try versions with beef and chicken giblets and describe the noodles as chewy and spicy.
