Pingyao Ti Jian (Poked Noodles)

Pingyao Ti Jian (Poked Noodles)

　　【Ingredients】 1000g flour, 600g water

　　 【Method】 Pour the flour into a mixing bowl. First, mix 500g of water into the flour (water temperature should be “warm in winter, cool in summer, and mild in spring and autumn”). Then gradually add the remaining water while kneading the dough with both hands until the bowl, hands, and dough are all smooth. Cover with a clean cloth and let the dough rest for half an hour. After resting, take half of the dough and place it in a noodle mold. Hold the mold and slowly rotate it with your left hand, while using a specially made bamboo skewer (about 1.2 chi long, with one end sharpened into a triangular shape) in your right hand. Press the skewer against the edge of the mold and poke downward to form fish-shaped strips that are pointed at both ends and about three inches long. Directly drop the noodles into boiling water and cook until done.

　　 【Features】 Smooth, chewy, and easy to digest

　　 Note: Ti Jian is a beloved noodle dish among the people of Pingyao in central Shanxi, known for its excellent texture. It tastes best when served with a topping of pan-fried minced pork, but can also be paired with other meat or vegetable toppings, sauces, or stir-fried dishes.