Pingyao Lamian (Hand-Pulled Noodles)

Pingyao Lamian (Hand-Pulled Noodles)

　　【Ingredients】 2500g refined flour, 1500g water, 25g alkaline flour, a pinch of salt

　　 【Method】 ①Place the flour and salt in a mixing bowl. While pouring water (temperature should be warm in winter, cool in summer, and mild in spring and autumn), mix and knead the dough by hand until it forms a shaggy texture. Continue kneading until all the flour and water are fully incorporated, then form a smooth dough ball. Dip your hands in water to evenly moisten the dough until the bowl is clean and the dough is smooth and no longer sticky. Cover with a clean cloth and let rest for about half an hour.

　　 ②Dissolve the alkaline flour in 100g of water to make an alkaline solution.

　　 ③Once the dough has rested, take half of the dough and rub it with the alkaline solution using both hands to form a long strip. Hold both ends of the dough, lift it off the work surface, and slowly begin stretching and swinging the dough up and down to lengthen it. Then, bring your hands together to twist the dough into a spiral shape (like a rope). Repeat this swinging and twisting motion six or seven times until the dough is uniformly thick. Place it on the floured work surface, sprinkle with dry flour, and roll it evenly. Then, lift both ends off the surface and swing the dough into a long strand. Place it back on the surface, trim off both ends, fold it in half to form two strands. Pinch the two ends with one hand, and use the four fingers of the other hand to grip the other ends of the two strands. Lift the dough off the surface, and simultaneously pull and shake it up and down. Repeat this stretching and shaking process six or seven times. As you pull, keep dusting with flour to prevent sticking, and gradually stretch the dough into thin strands as thin as incense sticks (64 strands). Drop the noodles into boiling water. Spread them evenly in the pot, and they’re done.

　　 【Characteristics】 Soft, chewy, and smooth in texture

　　 Note: Lamian is a famous product of Shanxi Province and one of the Four Great Noodle Dishes of the region. Lamian from Pingyao County in Jinzhong City is particularly well known. This noodle dish goes well with thick sauces or various toppings. Making lamian requires considerable skill—key points include preventing the dough from drying out during kneading, ensuring even swinging and stretching, achieving uniform and round strands when pulling, and spreading the noodles out when dropping them into the pot to avoid clumping. Depending on taste preferences, lamian can also be made into small lamian, hollow lamian, stuffed lamian, dragon beard noodles, flat lamian, or water-style lamian.