Sorghum Noodles in Fish Shape

Sorghum Noodles in Fish Shape

　　Sorghum Noodles in Fish Shape is a daily dish made from coarse grains by rural folks in the Xinzhou area, crafted with care. In recent years, some hotels and restaurants have embraced this local tradition, developing it into a distinctive treat for both domestic and international visitors.

　　The noodles are made from ordinary sorghum, which is rinsed, boiled, drained, dried, ground into flour, mixed with boiling water, and then hand-rolled. Watching rural women in Xinzhou roll these noodles is truly an artful experience.

　　Method: Place five dough pieces, each about the size of a garlic clove, at each end of the dough board. Then, using both palms, press and roll the dough from the far end toward the center, gradually bringing them together. As you do this, the ten “fish” grow longer and gather into a cluster. The finished noodles are typically as thick as a grain of sorghum, and when coiled together, they are uniform in length and thickness. Once steamed, Sorghum Noodles in Fish Shape are served with either lamb or tomato soup, resulting in a refreshing and uniquely flavorful dish.