Daye Thick Noodles

Daye Thick Noodles

　　Daye Thick Noodles were originally a folk food from the rural areas of Daye. Due to their unique preparation method and pure, delicious taste, they are very popular among locals. The main ingredient of the noodles is, as the name suggests, noodles themselves, with additional ingredients including diced lean meat, diced tofu, cilantro, and more. When cooking the noodles, they are cut short to a length of about 1–2 centimeters. These short noodles are then boiled together with cold water, diced lean meat, diced tofu, and other ingredients in the pot. Once cooked, seasonings are added, and the Thick Noodles are ready. Their distinctive feature is that the noodles are short, and once cooked, the soup becomes thick while the noodles remain present — the thick broth and noodles blend seamlessly. It is said that the “masters” of making these noodles are the women in their forties and fifties from the rural areas of Daye. Legend has it that Thick Noodles have existed in Daye for decades; they are affordable, satisfying, and never get old no matter how many times you eat them.