
蓝莓奶油冻I think beef noodles are very close to the taste of our Sichuan province. It's spicier but lacks the numbing taste of Sichuan peppercorns. The soup base is stewed with beef bones and the taste is naturally much better than some fake noodles in other cities. Noodles in the north are chewier than those in the south, which is what we Sichuanese call "soft". Add a few dollars of cold beef soaked in it, and the thick soup, red oil, green onions and white radish create a bowl of legendary noodles.
I think beef noodles are very close to the taste of our Sichuan province. It's spicier but lacks the numbing taste of Sichuan peppercorns. The soup base is stewed with beef bones and the taste is naturally much better than some fake noodles in other cities. Noodles in the north are chewier than those in the south, which is what we Sichuanese call "soft". Add a few dollars of cold beef soaked in it, and the thick soup, red oil, green onions and white radish create a bowl of legendary noodles.