Majing Hand-Pulled Noodles

Majing Hand-Pulled Noodles

　　Majing Hand-Pulled Noodles

　　　During the Republican era, there were six or seven specialized workshops in Majing Township that made hand-pulled noodles by hand. The noodles were soft, white, pure, and free of impurities, with strands as fine as silver threads—uniform, smooth, and ready to eat as soon as they were blanched in boiling water. Even after prolonged cooking, they remained neither mushy nor greasy, earning them the reputation of “silver-thread noodles.” Well-known workshops included “Qingtaihe,” “Yunshenghao,” and “Hongshunhe.” Around 100,000 jin of these noodles were transported and sold to Chengdu each year.

　　In the 27th year of the Republic (1938), the “Qingtaihe” brand of hand-pulled noodles was exhibited at a sales fair in Chengdu and received high praise. As a result, even greater attention was paid to quality, and special new products such as cinnabar-infused noodles, sesame oil noodles, and egg-white noodles were introduced. Competing workshops such as “Yunshenghao” and “Hongshunhe” strove for excellence through competition, further enhancing the reputation of Majing hand-pulled noodles.

　　In the 30th year of the Republic (1941), the “China Industrial Association” sent a special letter to the Shifang County Government requesting samples of “Majing Hand-Pulled Noodles” to be sent to an exhibition in Chongqing. The township contributed one kilogram each of cinnabar-infused noodles and sesame oil noodles from “Qingtaihe,” packaged in boxes for display, and they received positive reviews.

　　In the 33rd year of the Republic (1944), Allied air force personnel stationed at the Guanghan Airport often brought Majing hand-pulled noodles back to their home countries as gifts for loved ones. Business owners in Guanghan such as Zhang Zhaoxiang, who dealt in dried vegetables, and Zhang Cheng’en, who dealt in pork, placed large orders of Majing noodles to sell at high profits to foreigners. Commercial establishments in Chengdu, including “Dake Lou” on Zongfu Street, “Weiyuxuan” on Chunxi Road, and “Huamei” on East Avenue, also placed orders to distribute them, making Majing noodles widely renowned for a time.

　　In the 35th year of the Republic (1946), Deng Xihou, director of the Sichuan-Kangding Pacification Office, sent a representative with a calling card to Majing to place a special order for 200 jin of specially made egg-white noodles. Due to the strict craftsmanship required, production could not be completed in time, and the representative actually waited for half a month before taking delivery. Majing noodles were produced annually from July to March of the following year. The yield was small and demand was high, making it impossible to meet supply. Production resumed occasionally after the liberation.