Daliu Noodles

Daliu Noodles

　　Daliu Noodles originate from Daliu Town in Ningjin County. They are renowned for their long strands—several feet in length—that remain neat and untangled, with each strand clearly defined yet soft yet firm, earning them the poetic names “Bowstring Noodles” and “Golden Threads Wrapped Around a Bowl.” The noodles date back to the Qianlong era of the Qing Dynasty and flourished during the late Qing and early Republican periods.

　　The making of Daliu Noodles is distinctive. Refined wheat flour is the main ingredient, with varying amounts of alkali and salt added according to the season. The water used for kneading also varies—warmer in winter and cooler in summer. Those who are particular may even add vegetable juice. The dough is repeatedly kneaded and pressed; no shortcuts can be taken to roll out good noodles. After resting, the dough is rolled into thin sheets, and when cutting the noodles, they are lightly pressed and swiftly sliced. The resulting noodles are about two feet long. When spread out, they resemble a net; hung on poles, they look like silk threads; and when hand-twisted into bundles, they are loose yet orderly. Once the water boils, the noodles are dropped in as if casting a net—spreading into a fan shape in the pot. A splash of cold water is added, and after the water comes to a boil again, the noodles are ready to be scooped out and served. In the bowl, the noodles are fine as silver threads, greenish as tender willow, crystal clear, and shaped like bowstrings. The moment you lift the bowl to your nose, a rich and pleasant wheat aroma greets you. Take a bite, and you’ll find them soft, resilient, and exceptionally smooth, with a refreshing and clean taste.

　　 Daliu Noodles are generally served with a variety of sauces (lu zi), which are meticulously prepared and come in five types: fried sauce, meat sauce, sesame paste, seafood, and egg. To make the fried sauce, equal parts soybean paste and sesame oil are mixed and simmered over low heat with Sichuan peppercorns and star anise until the paste breaks down into granules. The meat sauce mainly consists of diced meat simmered in a rich broth, along with bean sprouts, green peas, and Chinese toon shoots. The sesame paste sauce includes tahini, Chinese toon shoots, shredded cucumber, mashed garlic, and vinegar. Seafood and egg sauces speak for themselves. All are added at will. These noodles are not only nutritious and easy to digest but can be enjoyed hot or cold, making them a delightful dish in any form. They’re not just delicious but also incredibly affordable—you could eat until you can’t stand straight or squat down without spending much.

　　 Daliu Noodles enjoy widespread fame. Those who have eaten them salivate at the mere thought, while those who’ve only heard of them yearn to try them. In 1981, a “Japanese Culinary Delegation” made a special visit. Master Wang Wenxuan gave a live demonstration, and the guests nodded frequently, with camera flashes going off nonstop and video cameras rolling endlessly. One curious phenomenon occurred: many guests excused themselves to go to the restroom. Later, insiders revealed, “They went to loosen their belts!”