Wenxiang Hand-Pulled Noodles

Wenxiang Hand-Pulled Noodles

　　With a history of several hundred years. The preparation method is as follows: white wheat flour is poured into a basin or on a wooden board, water is slowly added, and then mixed evenly. The dough is then repeatedly kneaded by hand until it becomes sticky and forms a ball. It is then cut into strips one centimeter wide and covered with a damp towel to prevent drying. After about 15 to 20 minutes, the two ends of the dough are lifted with both hands and pulled while shaking, allowing it to be stretched to any desired length. Some people pull it to nearly one meter in length before folding it back and pulling it again until it becomes as thin as cotton thread, then tossing it into boiling broth where it cooks quickly. Once done, it is fished out, seasoned with condiments and served. (Wenzhou)