Sichuan Cold Noodles

Sichuan Cold Noodles

　　Sichuan Cold Noodles

　　The cold noodles in Sichuan are generally divided into three types: those made from peas are called white cold noodles, those made from rice are called rice cold noodles, and those made from mung beans are called "sliced noodles." Among Sichuan’s famous snacks, "Northern Sichuan Cold Noodles" are made from white cold noodles, "Dongzikou Zhang Cold Noodles" are made from rice cold noodles, and "Zitong Sliced Noodles" are made from sliced noodles.

　　Although Sichuan cold noodles are divided into three types, and their textures and flavors vary, their processing methods are basically the same. All require soaking — grinding into slurry — cooking — shaping to make the noodles, which are then cut and seasoned.

　　　Most Sichuan cold noodles are made into snacks by mixing them cold, but only "Dongzikou Zhang Cold Noodles" are made by boiling. In addition to being served as snacks, cold noodles can also be used as ingredients in cooking. For example, the currently popular Sichuan dishes such as "Cold Noodles with Goose Intestines," "Cold Noodles with Beef," and "Cold Noodles with Side Dishes" are all made using white or rice cold noodles as ingredients.

　　Below, we will introduce the production methods of the three types of cold noodles, as well as common snack varieties made from them.

　　White Cold Noodles

　　1. Wash 2,500 grams of white peas, soak them in water — 24 hours in winter, 20 hours in spring and autumn, 16 hours in summer — then change the water, and grind them into a slurry using a stone mill or a slurry grinder. Filter the slurry through gauze and a sieve to remove any residue. Stir the filtered slurry evenly with a wooden stick, let it settle, then pour off the clear water on top. Separate the middle layer (water starch) and the bottom layer (solid starch), placing them into separate containers.

　　2. Place an iron pot on high heat, add about 3,500 grams of water, and bring it to a boil. Add the water starch and stir it evenly. Dilute the solid starch with 1,500 grams of warm water to form a paste. When the water starch in the pot begins to boil, add the solid starch paste while continuously stirring with a stick. When the stirred slurry can form threads when lifted, switch to low heat and continue stirring. When the stirred slurry flows down in sheets and small bubbles keep forming in the pot, it is done.

　　3. Clean a basin with boiling water, apply a little salad oil inside, then pour the cooked slurry into the basin. Once cooled, turn it upside down onto a cutting board to get white cold noodles. With white cold noodles, you can make snacks such as "Northern Sichuan Cold Noodles" and "Spiral Cold Noodles."

　　Sliced Noodles

　　1. Wash 2,500 grams of mung beans, soak them in water for about 8 hours, wash them again, change the water, and grind them into a slurry using a stone mill or a slurry grinder. Filter the slurry through a sieve to remove any residue, then place the slurry in a vat and let it settle for about 2 hours. Pour off the yellow water on top, retain the white powder at the bottom, and mix in 1,250 grams of water.

　　2. Wash 500 grams of leek leaves, pound them into a very fine pulp, then mix with 250 grams of water, strain to extract the juice; dissolve 15 grams of alum in water. Then add both the leek leaf juice and the alum water to the slurry and stir well.

　　3. Place an iron pot on the stove, bring water to a boil and keep it gently bubbling. Take a round aluminum flat-bottomed hotpot, apply a little salad oil to the bottom, then pour in the slurry and spread it evenly to about 3 mm thick. Tilt the hotpot slightly to let the boiling water from the iron pot flow into the hotpot and pass over the surface of the slurry. After a short time, the slurry will be cooked. Then place the hotpot with the cooked slurry into cold water to cool, resulting in sliced noodles. Repeat this process until all are made. With sliced noodles, you can make snacks such as "Zitong Sliced Noodles."

　　Rice Cold Noodles

　　1. Wash and rinse 2,500 grams of rice, soak it in water for 6–8 hours, then change the water to 2,500 grams, and grind it into a rice slurry using a stone mill or a slurry grinder.

　　2. Place an iron pot on high heat, pour in the rice slurry, and while cooking, continuously stir with a stick. When the slurry is half-cooked, add 35 grams of 2% lime water, continue stirring. When the rice slurry can flow down in sheets when lifted with a stick, switch to low heat, keep it warm, and continue stirring for about 25 minutes until it's cooked.

　　3. Clean a basin with boiling water, apply a little salad oil inside, then pour in the cooked rice slurry. Once cooled, turn it upside down onto a cutting board to get rice cold noodles. With rice cold noodles, you can make snacks such as "Dongzikou Zhang Cold Noodles."