Fenxi Cagedu

Fenxi Cagedu

　　Fenxi Cagedu

　　Cagedu is also made by scraping dough through a special scraper, sometimes called "Min Gedu" in other places. The dough used for Cagedu is usually mixed grain flour (a blend of wheat flour, cornmeal, bean flour, etc.). The scraper for Cagedu looks similar to the one used for making "Cabaoban," except that the middle metal sheet has small round holes instead.

　　The method for making Cagedu is similar to that of Cabaoban — you place the scraper over the pot and directly scrape the dough into the boiling water in strips. Because the scraper holes are round, the noodles come out as little round blobs. Since the mixed grain flour lacks gluten, the cooked noodles often break into short pieces. Back then, eating mixed grain Cagedu was a little treat in daily life. When people got tired of the Cabaoban made from cornmeal, having a bowl of Cagedu offered a refreshing change in both shape and taste. Though life remained the same, it tasted a little different.

　　I guess few kids nowadays have even seen Cagedu, let alone tasted it. Ever since living conditions improved and wheat flour became abundant, bean flour has become rare. I haven’t had Cagedu myself ever since, nor have I seen others eat it. I haven’t even seen the scraper used for making Cagedu again.

　　But I know it, along with those bygone days, still lives vividly in our memories.