Shanxi Helou Noodles

Shanxi Helou Noodles

　　When people think of Shanxi, they often think of the knife-cut noodles there. But Shanxi also has another type of noodle with an even longer history than knife-cut noodles.

　　Helou is an ancient type of noodle dish with a history of about 1,000 years. It is especially popular among northern households, particularly in rural Shanxi and northern Shaanxi. In different regions, it goes by various names—some call it Helou Noodles, others call it Zi Noodles, some call it Hele Noodles, and still others refer to it as Pressed Helou or Rolled Helou. To make Helou, a special pressing tool called a “helou bed” is used. The frame of the helou bed is made from thick, curved wood, though nowadays iron mechanical versions are also common. There is a wooden core inside, similar to a piston, which moves up and down. The older wooden helou beds have a cup-sized circular hole carved into a piece of wood—this hole runs all the way through, with a sheet of iron or copper full of evenly spaced small holes fixed at the bottom. Above the helou bed is a cylindrical piece connected to an axle. The helou bed is placed over a pot, and the kneaded dough is rolled into an oblong shape, dipped briefly in water, then stuffed into the round hole and placed inside the helou bed’s cavity. The wooden core is positioned at the opening of the hole. Then, by holding the handle of the helou bed and using a lever to press down forcefully, the dough is squeezed through the tiny holes into a pot of boiling water. Once all the dough is pressed out, the noodles are sliced off at the bottom with a knife, boiled until cooked, and then scooped out of the pot. They can be served with various flavored toppings (known as “saozi” in Shanxi, which is what locals typically call the sauce poured over noodles), making a delicious meal. Larger helou beds require the strength of two or three people to operate. However, smaller helou beds for home use are also available—they are similar in design to the larger ones but much more compact.

　　Taste: Helou Noodles are firmer than Biyu Noodles but softer than knife-cut noodles. They have a smooth and tender mouthfeel, with their own unique charm. The noodles are tightly structured, uniformly thick, of appropriate length, and have a springy yet tender texture. They are a delicious type of noodle dish.