Muyang Wheat Noodles

Muyang Wheat Noodles

Muyang Wheat Noodles is a geographical indication certification trademark.

　　Muyang Wheat Noodles have a history of 680 years and have always maintained traditional handcrafted production techniques. They are meticulously made through nine processes including fermentation, pounding, squeezing, kneading, and stretching, with an annual output of over 300,000 dan and a production value exceeding 100 million yuan. Recently, Muyang Wheat Noodles successfully obtained a geographical indication certification trademark.

　　　Muyang Wheat Noodles are a specialty of Fu’an, and their production and processing history can be traced back 680 years. For centuries, Muyang Wheat Noodles have retained traditional handcrafted techniques, undergoing nine meticulous processes including fermentation, pounding, squeezing, kneading, and stretching. Different seasons and weather conditions call for different recipes. Compared to wheat noodles from Fuzhou and other areas, Muyang Wheat Noodles are brighter in color, finer and more even in texture, softer and smoother in quality, and do not clump when soaked. They can be stretched to several meters long, as thin as hair yet still resilient.

　　　　The packaging of Muyang Wheat Noodles also embodies unique local folk culture. According to local sources, once the noodles are made, they are divided into strands but not cut, each strand being about 0.6 meters long, then tied at the “head” with red thread—called a “zhi.” One kilogram is divided into eight “zhi,” which is the traditional “red-topped wheat noodle.” In Fu’an, these noodles are not only essential for birthdays, but are also indispensable during festivals, weddings, funerals, and especially birthday celebrations. As such, they are often referred to as “longevity noodles.” On the morning of the first day of the Lunar New Year, Fu’an people will always have longevity noodles—usually served as the first dish (typically a vegetarian one)—symbolizing a wish for long life year after year.