Pingyao Cat’s Ears

Pingyao Cat’s Ears

　　Cat’s Ears is a traditional noodle dish from Shanxi, named for its resemblance to cat ears. These noodles are chewy and smooth on the palate, easy to make, and versatile with various types of flour and toppings, making them especially popular among locals in Pingyao.

　　 The method for making Cat’s Ears is very simple: pour the flour into a basin, add water and knead (water temperature: warm in winter, cool in summer) to form a crumbly texture and then a dough. Knead until smooth and even. Let the dough rest briefly, then place it on the work surface and knead again until smooth. Roll it out into a sheet about 2 fen thick, sprinkle with flour, and cut into strips about 1 inch wide. Then, holding the strip with the head end facing up, use your thumb and index finger of your right hand to pinch off small pieces roughly the size of the fingertip pad. Twist them in the opposite direction (i.e., push down with the index finger while twisting up with the thumb—usually done by pinching and twisting simultaneously), shaping each piece into the form of a cat’s ear (concave side facing down). Flip each piece from the top of your hand (the front “face” side) into a pot of boiling water. Once cooked, remove and serve.