Handmade Hang Mian (Dried Noodles) from Majin

Handmade Hang Mian (Dried Noodles) from Majin

　　During the Republican era, there were six or seven specialized workshops producing handmade hang mian in Majin Township. The noodles were soft, white, pure, and free of impurities, with strands as fine as silver threads—uniform, smooth, and quick to cook in boiling water. Even after prolonged cooking, they remained unsticky and not greasy, earning them the reputation of “Silver Thread Noodles.” Well-known noodle workshops included “Qingtaihe,” “Yunshenghao,” and “Hongshunhe.” Each year, about 100,000 jin of these noodles were transported and sold to Chengdu.

In the 27th year of the Republic of China (1938), the “Qingtaihe” brand of hang mian participated in an exhibition and sales event 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 like “Yunshenghao” and “Hongshunhe” strove for excellence, further enhancing the reputation of Majin’s hang mian among the public.

In the 30th year of the Republic of China (1941), the “China Industrial Association” sent a special letter to the Shifang County Government requesting samples of “Majin Hang Mian” to be sent to Chongqing for exhibition. The township submitted one kilogram each of cinnabar noodles and sesame oil noodles from “Qingtaihe,” packed in boxes for display, and both received favorable reviews.

In the 33rd year of the Republic of China (1944), Allied air force personnel stationed at the Guanghan Airfield often brought Majin hang mian back to their home countries as gifts for their families. Business owners in Guanghan, such as Zhang Zhaoxiang, who dealt in dried vegetables, and Zhang Cheng’en, who sold pork, placed bulk orders for Majin hang mian to sell to foreigners at high profits. Shops in Chengdu such as “Dake Lou” on Zongfu Street, “Weiyu Xuan” on Chunxi Road, and “Huamei” on East Street also placed orders for resale, making Majin hang mian widely renowned for a time.

In the 35th year of the Republic of China (1946), Deng Xihou, Director of the Sichuan-Kangding Pacification Office, sent a representative with a name card to Majin to place a special order for 200 jin of custom-made egg-white noodles. Due to the strict craftsmanship required, the noodles couldn’t be produced in time, and the representative had to wait half a month before picking them up. Majin hang mian production typically began every July and ceased the following March, yielding small quantities that could not meet the high demand. After the liberation, production was only occasionally resumed.