Guanghan Golden Silk Noodles

Guanghan Golden Silk Noodles

　　Guanghan Golden Silk Noodles are a specialty of Guanghan City, Deyang, Sichuan Province. These noodles are made by mixing top-grade flour, eggs, and a trace amount of baking soda, then hand-rolling the dough thin and cutting it into fine strands. They have a golden hue, cook instantly when boiled, remain tender without becoming chewy, and don’t cloud the broth. The noodles are served in a seasoned broth with toppings, drizzled with sesame oil, resulting in an exceptionally delicious flavor.

　　Golden Silk Noodles originated in a small town in Guanghan City, where everyone in the town knew how to make them. The dish later gained popularity and spread across the entire city of Guanghan. It has a history of over 50 years to date.

　　Guanghan Golden Silk Noodles are an ultra-fine type of handmade noodle. The noodles are cut extremely thin, about the size of silk threads. When served in a hot broth, they resemble the silky hair of a woman gently caressed by steam—layered and full of thread-like texture and mouthfeel. The aroma is subtle, carrying the delicate fragrance of freshly cooked noodles, light yet enticing. The texture is exquisitely smooth and silky, offering a rich mouthfeel and excellent absorption. Soaked in the broth, the noodles become even softer and more elastic, making them easy to eat and highly palatable.