Chongqing Xiao Mian (Small Noodles)
重庆小面 · Chóngqìng xiǎo miàn
My cousin Wei worked at a 24-hour Xiao Mian stall in Jiefangbei, Chongqing. At 3 a.m., he’d wake his daughter to help pound garlic and ginger into paste while he toasted dried chilies—‘The sauce must breathe before dawn,’ he’d say.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- dried red chilies干红辣椒🏮 asian15 g
- garlic大蒜🛒 local30 g
- ginger生姜🛒 local20 g
- light soy sauce生抽🏮 asian20 ml
- Chinese black vinegar陈醋🏮 asian10 ml
- fresh wheat noodles鲜切面🛒 local300 g
dried red chilies: Substitute ancho or guajillo chilies for mild heat + fruitiness
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Toast dried chilies in dry wok over medium heat until fragrant and slightly puffed (2–3 min). Cool, then break into pieces and grind coarsely in spice grinder or mortar.
焙香→晾凉→掰碎→粗磨
🔍 Look for Medium heat 2–3 分钟 · 2–3 minutesVisual: 辣椒转砖红，散发烟熏香Chilies deepen to brick red and emit smoky aroma
You know it's right when: 表皮起泡，易与椒肉分离Skin blisters and separates easily from flesh
2Pound garlic and ginger together into smooth paste using mortar and pestle (or mince finely and mash with side of knife). Mix with ground chilies, light soy sauce, Chinese black vinegar, 1 tsp sugar, and 1 tsp Sichuan peppercorn powder.
蒜姜舂蓉→合酱调匀
🔍 Look for 1 分钟 · 1 minuteVisual: 蓉泥细腻油润，不见颗粒Paste is cohesive and glossy, no visible grain
You know it's right when: 辛香与甘香同时跃升Aroma sharpens and sweetens simultaneously
3Bring large pot of water to rolling boil. Add 1 tsp salt. Cook noodles until just tender (3 min for fresh). Reserve 60 ml cooking water, then drain noodles—do not rinse.
宽水·滚盐·断生·留汤·沥干
🔍 Look for High heat 3 分钟 · 3 minutesVisual: 水大沸，气泡连绵不断Water boils violently with continuous large bubbles
You know it's right when: 面条浮起，弯折不断Noodles float freely and bend without snapping
4In each bowl, place 2 tbsp seasoning paste. Add 30 ml reserved hot cooking water and stir into slurry. Add hot noodles and toss vigorously with chopsticks for 40 seconds until fully coated and glossy.
酱+汤→搅浆→下面→快拌
🔍 Look for Medium heat 40 秒 · 40 secondsVisual: 酱汁乳化，呈奶油状油光Sauce emulsifies into creamy, opaque sheen
You know it's right when: 面条根根分明，能挂筷不落Noodles separate cleanly and cling to chopsticks
5Top with scallion greens, a pinch of toasted sesame seeds, and optional pickled mustard greens. Serve immediately—Xiao Mian waits for no one.
撒绿·点香·即食
🔍 Look for 拌好后10秒内 · within 10 seconds of tossingVisual: 葱花翠绿，映衬油亮面条Scallions stay vibrant green against glossy noodles
You know it's right when: 入口即感唇舌微微酥麻First bite releases immediate numbing tingle on lips
Tips
- · Reserve starchy noodle water—it’s the binder that makes the sauce cling.
- · Grind chilies *after* toasting: heat unlocks volatile oils for maximum aroma.
- · For true Chongqing heat, add 1/2 tsp chili oil sediment to the paste.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
It's too spicy. How do I tone it down?
Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.
Source: HǎoWèi flavor guide
I can't find Sichuan peppercorns. What do I use?
Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.
Source: HǎoWèi substitution engine
🥢 Ask HǎoWèi
Questions about technique, ingredients, substitutions, and flavor — answered from our verified cooking knowledge base.
What to serve with it
A complete Chinese dinner in one plan — pick one from each role.
What cooks say
Made this? Leave a note.
- No comments yet — be the first!
