Kangzhuang Dried Noodles

Kangzhuang Dried Noodles

　　The hollow noodles of northwestern Shandong, also known as dried noodles or hanging noodles, get their name from their fine, even strands and hollow centers. First produced in the late Qing Dynasty, they have a history of over a hundred years. Originally made in Dongmachang Village, Kangzhuang Town, Linqing City, their production later expanded to nearby Guochi Village and Duan Ding Village. The making process is complex and requires skilled craftsmanship, with strict quality control at every step including dough mixing, resting, cutting into strips, coiling, rolling, resting the strips, skewering, hanging, stretching, and drying. First, high-quality flour is mixed with salt and water (for 10 jin (5 kg) of flour, add 0.1–0.15 jin (50–75 g) of salt, more in winter and spring, less in summer and autumn) — the salt is added to enhance the noodles’ elasticity and flavor. Then the dough is kneaded using a folding technique, where the edges of the dough are folded inward toward the center. After repeated folding, the dough becomes soft and smooth. Once the dough is ready, cover it with a damp cloth and let it rest in a warm place for 0.5–1 hour. When cut, the dough will show evenly distributed tiny holes. Next, roll the dough into a round cake about 3–4 cm thick. Then use a knife to cut the cake into 3 cm-wide strips along the edge. Knead the strips repeatedly on the work surface until they are about thumb-thick, then coil them layer by layer in a prepared large ceramic basin, and cover with a damp white cloth to let them rest. Let the strips rest in a resting pool for 0.5–1 hour, then roll the rested thick noodles to the thickness of a chopstick, and coil them alternately onto two bamboo skewers. This step is key to ensuring the final noodles are uniformly thick. Then, place the skewers with noodles into a specially built warm chamber on the ground to rest for about 1 hour before removing. In the warm chamber, the noodles slowly stretch downward on their own, becoming slightly thinner. The rested noodles are then placed on a 2.5-meter-high noodle rack, and by gently pulling and stretching the lower skewer with both hands, the noodles become as thin as strands of hair and hollow in the center. The stretched hollow noodles are hung on an outdoor 2.5-meter-high rack with holes to dry, making sure they do not touch the ground. Once dried, collect them indoors and lay them flat on a workboard about 2.5 meters long and 1 meter wide. Use a curved measuring ruler with a handle to align the noodles, then cut them into strips with a long knife. The length can be adjusted according to preference; those over 15 cm can be called “longevity noodles.” For sale, the noodles are wrapped in clean white paper slightly narrower than the noodles, then packed into special boxes for distribution.

　　The hollow noodles of northwestern Shandong are very convenient to eat. Once placed in boiling water, they are ready as soon as it comes to a boil. If conditions are limited, they can also be soaked directly in hot water, making them an extremely convenient instant noodle option. After cooking, they are neither sticky nor starchy. Serve them in a bowl with a little noodle soup; when lifted with chopsticks, the soup follows the hollow noodles without dripping. They pair well with sesame oil, coriander, vinegar, monosodium glutamate, and other seasonings. Soft, smooth, nutritious, and easy to digest, they are especially suitable for the elderly, the weak, the sick, and postpartum women.

　　If you visit Linqing, and someone serves you a steaming bowl of aromatic, smooth, and tender hollow noodles from northwestern Shandong — the snowy-white noodles, pale-yellow sesame oil, emerald coriander, and chocolate-colored soup after adding vinegar — the colors alone will make your mouth water. Paired with fermented flatbread and pickled vegetables from Linqing Jimei Sauce Garden, it’s guaranteed to whet your appetite and leave you eager for more. You’ll be savoring the taste long after the meal is done.

　　Now, the hollow noodles of northwestern Shandong are not only sold across major cities in China but are also exported to Indonesia, Singapore, the Philippines, Japan, South Korea, and other places, where they are warmly welcomed.