Shengping Bamboo-Pressed Noodles

Shengping Bamboo-Pressed Noodles

　　Shengping Bamboo-Pressed Noodles

　　Shengping Bamboo-Pressed Noodles were popular before the liberation and throughout the 1950s and 1960s. The dish was created by a master known as "Annanzi" from Shengping Market in Gulaoshangsheng, who would place the dough on a cutting board and use a "bamboo pestle" (a round bamboo carrying pole) as a rolling pin. One end of the bamboo was fixed as a pivot while the other end was moved back and forth with force to knead and roll the dough into strands. The resulting noodles were uniform in size, soft, smooth, and elastic, holding their shape even after prolonged cooking; they tasted smooth, refreshing, and crisp, making them endlessly enjoyable. When served with fish slices or beef brisket, the flavor becomes even more delightful.