Buckwheat Hele Noodles

Buckwheat Hele Noodles

　　Buckwheat is a traditional crop in the Chengde area, especially on the Bashang Plateau. The noodles made from it have a unique flavor—smooth yet chewy. There are two types of buckwheat flour: white and black, each with its own characteristics. The buckwheat is mixed with lightly alkaline water to form a dough, which is then pressed through a hele mold to form long strips. These are dropped into boiling water, where they cook almost instantly. Once scooped out, they are served with a savory broth, and topped with minced garlic, sesame oil, and vinegar—making them incredibly delicious. Food connoisseurs consider Beijing stretched noodles, Shanxi knife-cut noodles, and Chengde hele-pressed noodles to be the three great northern noodle dishes, each with its distinct flavor and none superior to the others.

　　Buckwheat Hele Noodles are one of the three great northern noodle dishes, ranking alongside Beijing stretched noodles and Shanxi knife-cut noodles. Water is boiled in a pot, and the hele mold is placed at the edge of the pot. The prepared buckwheat dough is filled into the mold, then pressure is applied so that the noodles are extruded through the many small holes at the bottom of the mold directly into the boiling water. Once cooked, they are scooped out into a bowl, covered with broth, and served. The noodles are smooth, chewy, and full of flavor.