Yunyang Sour Soup Noodles

Yunyang Sour Soup Noodles

　　Sour soup noodles are a traditional snack from Yun County, a major town in northwestern Hubei, with a history of over 300 years. Known for their springy texture, smooth taste, white color, delicious flavor, and appetizing sour-spicy taste, they have become widely beloved. In summer, they help cut through greasiness, aid digestion, and refresh the appetite; in winter, adding more chili oil and pepper not only warms the body but also stimulates the appetite.

　　There is a traditional method for preparing and cooking sour soup noodles. From the late Qing Dynasty to the present, only four establishments have truly inherited and promoted the authentic flavor of Yun County’s sour soup noodles: first, the Gao Family Sour Soup Noodle Shop, which opened during the Xuantong era; second, the Liu Family Sour Soup Noodle Shop during the Republican period; third, the Zhang Gouwa Sour Soup Noodle Shop after liberation; and today, the most renowned in northwestern Hubei is Pengji Sour Soup Noodle Shop, run by the disciple of Master Zhang.

　　The preparation method is as follows:

　　Making the sour broth: Select an appropriate amount of small green vegetables (such as bok choy or potherb mustard, preferably), wash and drain them thoroughly, then blanch them in boiling water until just done and remove. Place them in a large-mouthed earthen jar that has been pre-rinsed and sterilized with boiling water. Next, bring the water used for blanching the vegetables to a boil again, add an appropriate amount of pre-mixed raw flour paste, bring it to a boil, and pour it into the jar. Cover the jar opening tightly with clean plastic wrap (do not add too much water the first time, as excess will affect the quality of the sour broth). After two to three days, it will develop a rich sour aroma and become “old broth.” Thereafter, each time you scoop out the old broth from the jar, clean the jar, and using the same method, add freshly blanched vegetables and their blanching water along with the old broth (be sure not to introduce any raw water, as this will spoil the sour broth and render it unusable). Seal it well, and you will have a continuous supply of sour broth.

　　Kneading the dough: Take high-quality wheat flour, add an appropriate amount of fine salt and edible alkali, mix well, and then knead with warm water into a dough (the dough should be slightly softer in winter and slightly firmer in summer). Knead it well, and then knead it every ten minutes or so until the surface of the dough is smooth and free of cracks.

　　Rolling the dough: Roast an appropriate amount of flour in a pan over low heat until cooked, then let it cool. Place the kneaded dough on a floured board and roll it out into evenly thick sheets using the roasted flour as dusting. Fold the sheet into strips about 5 cm wide, cut into uniformly thick noodles, shake them apart on the board, and sprinkle some flour to prevent sticking.

　　Blanching the noodles: Fill a clean pot with water and bring it to a rolling boil over high heat. Add the sliced noodles (no more than 1,000 grams or enough for five servings at a time), cook until done, then quickly transfer them to cold water to stop the cooking process, which helps give the noodles chewiness. Then remove and drain the water.

　　Cooking the sour broth: Choose a large clean clay pot (do not use iron or aluminum pots), place it on the stove, pour in an appropriate amount of sour broth, add seasonings wrapped in cheesecloth (such as star anise, cinnamon, fennel, cardamom, and black cardamom, in appropriate amounts), cleaned scallions, and smashed ginger. Bring to a boil and simmer until fragrant, then reduce to low heat, season with fine salt to taste, and keep it at a gentle simmer until ready to use.

　　Cooking the noodles: Fill a clean pot with water and bring it to a boil over high heat. Add 50 grams of washed mung bean sprouts, blanch until just cooked, and remove. Combine them in a large bowl with chopped pickled vegetables. Use a strainer to scoop an appropriate amount of noodles, briefly blanch them in boiling water, then transfer them to the bowl. Pour the prepared sour broth over the noodles, sprinkle with one tablespoon of ground, roasted sesame seeds, and according to personal taste, drizzle with a spoonful of chili oil mixed with sesame oil. Garnish with chopped scallions, pepper, and MSG to taste, and you’ll have a delicious bowl of sour soup noodles.