Yibin Burning Noodles (宜宾燃面)

Summary by Krater

This video provides a complete recipe and cultural history for Yibin burning noodles, a famous dry noodle dish from Sichuan characterized by a topping of fermented mustard greens, crushed peanuts, and chili oil.

From the video

Answers: How do you make Yibin burning noodles?

• Yibin burning noodles recipe
• Making alkaline noodles at home
• Sichuan chili oil preparation
• History of the Yangtze River boat trackers

Ingredients

• 1/2 tsp sodium carbonate
• 125 g water
• 300 g bread flour
• 2 tbsp crushed peanuts and sesame seeds
• 2 tbsp sliced scallions
• 2 tbsp yibin yacai
• 2 tbsp sichuan chili oil
• 20 g sichuan argenqiao chili
• 10 g heaven facing chili
• 60 g rapeseed oil
• 25 g ginger
• 1 whole walnut
• 1/2 cinnamon stick
• 2 star anise
• 1 tsp sichuan peppercorns
• 60 g melted lard
• 1/4 tsp MSG
• 1/2 tsp chicken bouillon powder

What it concludes

• Sodium carbonate has a much stronger base than sodium bicarbonate, with a pH of around 11.5 compared to baking soda's 8.5.
• Baking soda can be converted to sodium carbonate by baking it on a tray at 150 degrees Centigrade for one hour.
• Yibin burning noodles are designed to be served dry without soup, heavily seasoned with chili oil, yacai, peanuts, and sesame.
• Raw rapeseed oil needs to be heated to smoking point (about 230 degrees Centigrade) to remove its pungency before making chili oil.