Sorghum Fish-Shaped Noodles

Sorghum Fish-Shaped Noodles

　　　　Sorghum Fish-Shaped Noodles were originally a rustic dish made from coarse grains by the rural folks of the Xinzhou area. In recent years, some hotels and restaurants have embraced this folk tradition, turning it into a distinctive local delicacy served to both domestic and international visitors. These noodles are made from ordinary sorghum grain, which is washed, boiled, rinsed, dried, ground into flour, mixed with boiling water, and then hand-rolled into small shapes. The preparation involves placing five noodle pieces roughly the size of garlic cloves at each end of the dough board, then using both palms to press and roll them—starting from the far ends and gradually moving inward until they converge. As you work, the ten noodle “fish” start short and grow longer, eventually merging into one continuous piece. The finished noodles are typically about the thickness of a sorghum kernel, rolled into coils that are uniform in length and thickness. Once steamed, these sorghum fish noodles are served with either mutton or tomato soup, resulting in a refreshing and uniquely flavorful dish.

(Xinzhou)