Canal Mixed Noodles

Canal Mixed Noodles

　　Canal Mixed Noodles, commonly known as Ten-Aroma Noodles, is a signature dish of Linqing Hotel. According to chefs in the hotel’s food and beverage department, Canal Mixed Noodles evolved from a refined combination of the warm noodles served at a banquet and a local street snack called pulled noodles. As the name suggests, the dish starts with noodles—typically machine-made. More luxurious versions use homemade hand-pulled noodles, made with added eggs and salt for extra chewiness. The best flavor comes from noodles made using stone-ground flour.

　　The cooking process of Ten-Aroma Noodles is meticulous, featuring a wide variety of vegetable accompaniments. Though called “ten aromas,” the dish actually includes over eighteen different ingredients, which change with the seasons. Preparing the dish requires excellent knife skills to produce fine shreds, cubes, and minced textures. Key stir-fried elements include shredded eggplant, shredded sponge gourd, stir-fried mung bean sprouts, stir-fried leeks, minced garlic shoots, minced yardlong beans, and fried egg flower. Side dishes served with the stir-fries include fresh yellow melon shreds, pickled melon tips, carrot bits, salted dried turnip bits, and chopped chive flowers. A small bowl of seasonings is also provided: locally made balsamic vinegar, sesame salt, sesame paste, and mashed garlic. There are also two types of thick sauces to choose from: tomato-chicken sauce and meat sauce (either beef or pork). Diners can customize their selection based on personal taste. The noodles are smooth and refreshing. Currently, Canal Mixed Noodles has applied for brand registration with the National Intellectual Property Administration.