Ancient City Dragon Beard Phoenix Tail Tribute Noodles

Ancient City Dragon Beard Phoenix Tail Tribute Noodles

　　The Dragon Phoenix Tribute Noodles, also known as Dragon Beard Phoenix Tail Tribute Noodles, get their name from their fine, long, and smooth strands resembling dragon beards, and because they were once served as a tribute to the imperial court. These noodles originated during the Ming Dynasty and were first created by the Qi family in Gucheng Town. The most renowned maker of these tribute noodles was Qi Jixiu, who ran the "Qi Fuyuan" hand-pulled noodle workshop in the southwestern part of Gucheng. Qi Jixiu started learning the craft at the age of 16. He absorbed the strengths of various noodle-making techniques, continuously researched and refined his methods, resulting in increasingly high-quality products that sold better and better. After gaining some local fame in the Gucheng noodle industry, his noodles were transported via the canal to the capital by merchants and quickly entered the imperial palace, becoming a royal delicacy. From then on, the status of the Dragon Phoenix Tribute Noodles soared, earning widespread acclaim.

　　The Dragon Phoenix Tribute Noodles are pale white with a slight greenish tint, soft yet shiny, with fine, long, and hollow strands resembling beard hair. They are resilient when cooked, produce clear broth, have a rich flavor, are delicate and soft, and possess a satisfying bite. The noodles absorb water well—when lifted with chopsticks, the bowl remains free of broth; when placed back, the bowl fills again with clear soup. These noodles feature distinctive regional characteristics and exceptional taste.

　　Due to the complex production techniques involved, making Dragon Phoenix Tribute Noodles by hand is time-consuming and labor-intensive. The process must strictly follow traditional methods to achieve the desired result. First, flour, egg whites, and saltwater are mixed in proportion to form the dough, which is then left to rest in a basin. Next, thick noodles are made by cutting the dough into strips on a board, evenly brushing them with oil, and kneading them before placing them back in the basin. Then, thin noodles are formed by rolling the dough into strips on the board and transferring them into a large basin. These thin strips are then hung on bamboo skewers and stretched, a process also called "shaping the strands." The stretched noodles, still on the skewers, are placed in a resting trough to relax the dough. Finally, in the workshop, the noodles are further stretched into fine strands on a rack, air-dried, cut into sections, weighed, and packaged.

　　Currently, only five small-scale workshops remain in Gucheng that still produce these noodles. There are 28 people who know how to make Gucheng hand-pulled noodles, but only four of them possess superior skills—and they are all advanced in age, creating an urgent need for preservation.