Fufeng Chicken Head Noodles

Fufeng Chicken Head Noodles

　　Fufeng Chicken Head Noodles are a famous local snack from Fufeng County, Zigong City, Sichuan Province. Made entirely from wheat flour, this unique regional noodle dish is popular in Fufeng and southern Sichuan. It gets its name because the noodles resemble the long cloth scarves traditionally used to wrap women’s heads (locally, women were playfully referred to as “chicken hens” in the old days).

　　Chicken Head Noodles, a noodle dish popular in the Fufeng area of Zigong, are deeply loved by the public for being easy to make, affordable, and delicious. The dough for Chicken Head Noodles does not require fermentation—the consistency must be just right, neither too dry nor too wet. If too dry, the noodles can't be stretched thin enough and will taste astringent and coarse. The more the dough is kneaded, the better—the more developed the gluten, the richer the flavor and the firmer the texture. The noodles should be stretched to a thickness of 0.3–0.5 centimeters. Adding seasonal vegetables (such as winter melon) to the cooking broth gives the dish a fragrant, savory taste with a refreshing hint of freshness, making it both satisfying and memorable. aa7

　　How to make Fufeng Chicken Head Noodles: aa7

　　1. Use an appropriate amount of flour, one egg, and some warm water. Knead into a smooth dough, press into a rectangular shape, then cut into strips. Peel and dice three tomatoes. Peel and slice one winter melon. aa7

　　2. Beat two eggs with a little salt. Heat oil in a pan over high heat. Once hot, add a few Sichuan peppercorns, fry the eggs until golden brown, then scoop them out and chop into small pieces. Place in a bowl. aa7

　　3. Add a small amount of soybean oil to the pan. When hot, add a few Sichuan peppercorns. Pour in about half a pot of cold water and bring to a boil over medium heat. Stretch the previously cut “noodle strips” by hand into flat pieces about two fingers wide, then drop them into the boiling water. aa7

　　4. Add the fried eggs, diced tomatoes, and winter melon slices to the pot. Cover and cook until done, then serve in a bowl. Season with soy sauce, chicken bouillon, minced garlic, scallions, rice vinegar, sesame oil, ground Sichuan peppercorns, and chili oil to taste. aa7