Chongqing hot glass noodle broth
Serves 2
One can’t consider chillies without visiting Sichuan, China’s spiciest region. It was here that the fruits first blazed into the country having crossed over the Himalayas, and here where they are used most keenly, combined with the piquancy of native Sichuan peppercorns.
This lip-puckering hot-and-sour broth comes from the city of Chongqing, also famous for eye-wateringly fiery hotpots. Sweet potato noodles are made fresh by Sichuanese vendors, who pass batter through sieve-like holes directly into boiling water, but can be bought…
