One version of my perfect day would consist of nothing but walking from one spicy-noodle stand to another, consuming so much chili oil and Sichuan peppercorns my mouth would no longer feel like it’s connected to my body. At Roads and Kingdoms, Josh Freedman made that dream reality, following Mr. Lamp — Chongqing’s most devoted noodle explorer — around the city, in search of the ultimate bowl of xiaomian.
Lamp steps out to take a call; he returns to tell me it is a reporter for one of China’s national newspapers. The article written about me the day before has been published in the local morning paper, under the headline “American Guy Loves Chongqing Noodles So Much He Flies All the Way to Chongqing to Eat Noodles and Learn About the Ingredients.” Within hours, the article was reposted by the flagship state-run paper, the state newswire, and dozens of aggregators. The article about me writing an article was such a big hit that the national press wanted to redo it for the international edition.
I look around the table, uncomfortable with the attention, thinking about the xiaomian stories that link each person together. Mrs. Lamp and her sister-in-law sit to our right, drinking sugary iced tea and gossiping. Across the simmering hotpot, Ms. Hu and her husband propose a toast to the table. They run a store called Fat Sister’s Noodles, named, they quickly add, after Ms. Hu. They operate the store themselves, with little help, starting before dawn every morning; rarely do they have a free moment to go out and eat with friends. After several rounds of toasting and laughter, Ms. Hu’s cheeks have turned bright red, almost as red as the hotpot broth on the table between us. Brother Lamp sits back, soaking it all in, watching connections borne of noodles grow into friendship and camaraderie. He has started smoking again.
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