Yibin burning noodles, also known as oil noodles, have a rich history tracing back to the Guangxu reign of the Qing Dynasty. It is a renowned traditional snack from Yibin and was officially designated as a "China Famous Snack" in 1997. Yibin burning noodles feature a vibrant red color, aromatic spiciness, and refreshing taste. The noodles are boiled until just tender, then promptly drained and placed in a bowl containing melted pork lard, pickled vegetables, chopped green onions, MSG, soy sauce, fine salt, and red chili oil. The dish is completed by drizzling hot pork oil, heated to a moderate temperature, and garnished with toasted sesame seeds and crushed peanuts, all mixed thoroughly to create a symphony of flavors. The key points for preparing Yibin burning noodles are as follows. Cook the noodles to an al dente texture and drain them thoroughly for a dry outcome. The oil temperature should be just right, soy sauce used sparingly, and the final dish should have dry, well-coated noodles with a rich, oily sheen and minimal liquid. Yibin burning noodles offer versatile variations: with meat sauce, it becomes meat enhanced, or served with bone soup, it transforms into soup noodles. The dish gets its name from the sizzling sound produced when hot oil is poured over the noodles, resembling the sound of something burning.