Xiangyang Cold Noodles

Xiangyang Cold Noodles

　　There is a popular saying among the people of Xiangyang: “Wrap noodles for Winter Solstice, cold noodles for Summer Solstice.” “Cold noodles,” also referred to as “sesame paste noodles,” are the most favored summer staple in Xiangyang. Because they are easy to prepare and refreshing to eat, they have become a common dish throughout the city.

　　It is said that cold noodles were eaten by the public as early as the Tang Dynasty. The poet Du Fu wrote: “Fresh noodles arrive from the nearby market... Cooling to the teeth like snow, the king enjoys his cool in the evening, and this flavor is also needed in season.” The way to eat cold noodles is recorded in *Qing Bai Lei Chao* (Miscellaneous Notes of the Qing Dynasty): “They are usually boiled in plain water. Just before serving the noodles, several small plates of raw side ingredients are placed on the table, called ‘noodle horses.’ They are meant to guide the way, much like the vanguard, and are mixed with seasonings before being added to the noodles.” The so-called “noodle horses,” also known as “vegetable horses,” include sesame paste, vinegar, mashed garlic, shredded cucumber, minced carrot greens, minced Chinese toon greens, and salted brine. After boiling, the noodles are rinsed in cold water, placed in a bowl, and then topped with the “vegetable horse” mixture and stirred together. Each person can season and mix to their own taste, making it very convenient. Since people in Xiangyang enjoy eating raw garlic, mashed garlic is an essential ingredient. Combined with vinegar, it not only enhances the flavor but also serves a disinfectant and antibacterial function, making it a popular summer delicacy among the masses.