Pingyao Mingeidou

Pingyao Mingeidou

　　[Ingredients] Plain white wheat flour, or a mixture of white flour with mung bean flour or sorghum flour

　　 [Kneading the dough] The dough-kneading process is the same as for Cagedoudou, but more water is added, making the dough softer. After kneading, let it rest for a while to even out

　　 [Preparation] Once the dough has rested evenly, tear it into chunks about the size of a fist and place them on the Mingei board (a locally made, specialized noodle-making tool made of thin iron sheet with staggered rows of small round holes, each about 0.3–0.4 cm in diameter, spaced over 1 cm apart, fixed onto a wooden frame). Using a wooden Mingei stick, repeatedly press and slide the dough to force it through the holes, forming circular strips that drop into a boiling pot. If a Mingei stick is unavailable, you can also use the method for making Cagedoudou, though you’ll need to apply more downward pressure.

　　 [Characteristics] The noodles are round and pleasing in appearance. Served with spicy broth or garnished with scallions, ginger, cilantro, and sesame oil, and aside from the usual seasonings, aged vinegar or smoked vinegar can be added—making it one of the best options for clear broth noodle dishes.