Fan Family Hele Noodles

Fan Family Hele Noodles

　　According to historical records, hele noodles originated in the Sui Dynasty and flourished in the Tang Dynasty. They are also called "helo" because the prepared dough is directly extruded into boiling water.

　　The Fan Family Hele Noodles from Northwest Dike in Guangping are renowned both in urban and rural areas for their long history, unique flavor, balanced nutrition, and meticulous preparation. Since the first-generation inheritor Fan Zongli during the Guangxu reign of the Qing Dynasty, the recipe has been passed down to the fifth generation, spanning over 130 years. The fifth-generation inheritor, Fan Gaixiang, while summarizing the experience of her predecessors, boldly improved upon traditional noodle-making techniques, integrating texture, color, taste, and nutrition. Her version is highly favored by customers.

　　Fan Family Hele Noodles are meticulously crafted with carefully selected ingredients. The preparation process emphasizes a flavor profile based on freshness and saltiness, using natural ingredients in their purest form, returning to simplicity, and advocating a light taste—fully showcasing the natural qualities of the food ingredients. The main ingredient is buckwheat flour, supplemented by millet flour and sorghum flour, with elm bark flour as an auxiliary. First, the flours are mixed in proportion, water is added to form a dough-like mixture, then the dough is stirred by hand in a basin until smooth. After resting for five minutes, it is placed into a wooden hele press. When the water in the iron pot boils, the dough is pressed in, the pot is covered, and after three to five minutes, the noodles are ready to be served. Through these processes, the finished hele noodles are soft yet not sticky, crispy yet chewy, firm yet tender, with a satisfying bite and a lingering aftertaste. Before serving, a layer of mung bean sprouts is placed at the bottom of the bowl. The noodles are then ladled in, topped with a refined broth, seasoned with mashed garlic, and sprinkled with chopped coriander. In an instant, a steaming, fragrant bowl of traditional hele noodles is ready.