Zhenmian (Festive Noodles)

Zhenmian

　　In Dayang Town, Zezhou County, there is a long-standing premium noodle dish called "Zhenmian" that is deeply loved by many. Legend has it that Zhenmian originated in the Zhou Dynasty as a royal delicacy. Later, it spread to the public and became an essential staple used to entertain guests during festive celebrations.

　　 The production process of Zhenmian is relatively complex, with meticulous ingredient selection. The finished Zhenmian boasts a bright, translucent color, a unique flavor, and a silky-smooth texture that leaves a memorable aftertaste.

　　 The most crucial step in making Zhenmian is kneading the dough, preferably using high-gluten flour. First, mix alkaline powder, salt, and water in a certain ratio, then pour in the flour and add an appropriate amount of bean flour, mixing everything evenly by hand.

　　 The second step in making Zhenmian is pressing the dough. Place the mixed dough on the work surface and use a 2.5-meter-long steel pipe to rhythmically press and roll it. This method yields firmer and springier noodles.

　　 Under the pressure of the wooden rod, the dough is flattened into an even layer — though this evenness is relative, as the surface will still clearly show uneven flour particles and bubbles, resembling a quilt. Fold the dough and press it flat again, repeating until it becomes as smooth as silk. Only then is it considered properly pressed. The well-pressed dough is cut into uniformly sized pieces, which are then kneaded into dough discs, oiled, and left to rest. The oiled dough discs, golden under sunlight, are stacked closely in a basin — layer upon layer — arranging the golden discs in a petal-like formation. Finally, they are sealed and left to ferment.

　　 The third step in making Zhenmian is rolling out the dough. The technique must be precise, and the dough should be rotated frequently so that the rolled-out discs are of even thickness. A well-rolled disc, when held up to the light, should be translucent without any tears — only then can it be considered top-quality.

　　 The fourth step in making Zhenmian is cutting the noodles. This step requires skill. The rolled dough is folded into strips and then sliced — a single sheet may require 280 cuts to produce noodles as thin as chive leaves, each strand over 80 centimeters long. The cut noodles are placed in a special container, covered tightly to prevent exposure to air.

　　 The accompanying dish for Zhenmian is a mixed vegetable medley known as "flower dish." It is made from shredded ingredients such as green beans, garlic sprouts, kelp, fried tofu, and carrots, all blanched and seasoned. Scallion pancakes are served for vegetarian guests.

　　 The prepared noodles are boiled in boiling water. Once cooked, the noodles are rinsed twice in cold water, then scooped into a bowl. They should be placed shallowly in the bowl, topped with a rich broth simmered with chicken and pepper, followed by the flower dish. A bowl of authentic Zhenmian is now ready to enjoy.