Hotpot braised noodles are a type of noodle food suitable for stewing in hotpot, featuring a slippery and resilient texture that can absorb the flavors of the hotpot broth, making it a favorite among consumers. Below are introductions to its product features, common specifications, and main materials:
Product introduction: Hotpot braised noodles typically come in wide strips and are often transparent or semi-transparent in color. They are durable and do not fall apart even after prolonged cooking, effectively absorbing the flavors of the hotpot broth, resulting in a rich hotpot taste and a smooth, chewy texture when eaten. They can be used as ingredients in hotpot or cooked alone into spicy and sour noodles, pork braised noodles, and other delicacies. In the Sichuan-Chongqing region, hotpot braised noodles are commonly known as sweet potato noodles, an indispensable ‘soul mate’ in hotpot.
Specifications:
Weight specifications: There is a variety of weight specifications for hotpot braised noodles available on the market, including small packages suitable for individual consumption or tasting, such as 140g/bag, 219g/bag, etc. There are also family share-sized or large packages commonly used by hotpot restaurants, such as 300g/bag, 350g/bag, and even 40-pound boxes.
Shape specifications: Generally, they are wide strips with a width usually around 1-2 centimeters, although some are narrower or wider depending on the manufacturer and product type.
Materials:
Main ingredients: They are typically made from sweet potato starch, potato starch, or legume starch as the main ingredients, processed through processes such as slurry mixing, shaping, cooling, and drying. Those made from sweet potato starch are more common and are favored for their taste.
