Shengzhou Bamboo Pressed Noodles

Shengzhou Bamboo Pressed Noodles

　　I. Production History and Current Status

　　Shengzhou bamboo pressed noodles have a long history, are finely made, and make a great gift for family and friends. They were already well-known in the late Qing Dynasty and are one of the traditional specialties of Shengzhou.

　　These noodles are mainly produced in areas such as Chongren, Zhongnan, Huangze, and Lincheng, with the Chongren area being the primary production hub. Huyin and Xitan bamboo pressed noodles enjoy particular fame. The city produces around 300–400 tons per year, but due to low yield — only about 80 kilograms of noodles from 100 kilograms of white rice — and high grain wastage, production once dropped to just over 50 tons annually during times of food scarcity. In an effort to conserve grain and improve yield, processing methods were modified, which led to a decline in quality. As a result, traditional techniques were restored to maintain the classic characteristics. Since the Third Plenary Session of the 11th Central Committee, the rural household responsibility system was implemented, and with increased grain production, the production of bamboo pressed noodles also recovered. Many farmers introduced electric grinders and noodle pressing machines. According to 1985 statistics, there were over 300 old-style wooden presses and 26 mechanical presses, indicating a thriving noodle production scene.

　　II. Product and Craftsmanship Features

　　Shengzhou bamboo pressed noodles are exquisitely crafted, delicious, and resemble noodles in shape. They are resilient yet not hard, and dry yet not easily broken.

　　The noodles are dry, fluffy, breathable, and easy to store, making them an economical and high-quality dried staple commonly kept in households.

　　They are convenient to cook, suitable for both meat-based and vegetarian dishes, whether stir-fried or added to soups or other dishes. For instance, adding eggs or beating an egg into the cooking water creates “Zi Zi” noodles, a local treat often served to welcome new sons-in-law or distinguished guests.

　　Bamboo pressed noodles are a must-have specialty that Shengzhou locals often give to relatives living elsewhere. When visiting family back home, many travelers also like to bring these noodles along to enjoy a heartwarming reunion meal. In 1962, when Mr. Ma Yinchu returned to Shengzhou to visit family, he also bought Chongren bamboo pressed noodles to take back to Beijing. During holidays, sales of these noodles in markets become especially brisk.

　　The noodles are made from refined glutinous rice through more than twenty processes including washing the rice, soaking, grinding, pressing, static infiltration (also known as slight fermentation), stirring, forming kernels, boiling the kernels, cooling, pressing, shaping into noodles, boiling the noodles, cold soaking, spreading the noodles on bamboo hats to form round discs, avoiding direct sunlight, and air-drying them in sheltered spots. The final product resembles flat discs, with fine and uniform strands, no rough edges or clumping, fluffy and layered without breakage, slightly translucent, and glossy. The noodles are categorized by thickness: medium with a diameter of about 1–1.2 mm, thick with over 1.4 mm, and thin with under 0.8 mm. A special type made from premium late-glutinous rice with a diameter of 0.6 mm is called “wool bamboo pressed noodles,” which can be soaked in hot water and eaten with seasoning as a snack. This is considered the finest grade and is very rarely produced.

　　★ Cooking Methods: 1. Soup Method: Boil seasonings (such as pickled vegetables or shredded meat) in water for 1–2 minutes, then add the noodles and cook for another 1.5–2 minutes. Add your favorite toppings and condiments to enjoy a delicious bowl of noodle soup. If you’ve just cooked a chicken, adding some chicken broth to the boiling water before adding the noodles will make it even tastier (if you like)!

　　2. Stir-Fry Method: Boil the noodles in water for about 2–3 minutes, drain, then stir-fry with a bit of cooking oil, shredded meat, scallions, and a suitable amount of soy sauce to make tasty Shengzhou stir-fried bamboo pressed noodles.

　　3. Friendly Tips: On average, men usually eat one whole sheet of noodles per meal, while women might only need half (but feel free to adjust for bigger appetites, haha!). Once the noodles are in the water, don’t overcook them or they’ll turn mushy and lose their flavor.