Archway Noodles

Archway Noodles

　　Archway Noodles are a traditional snack from Wang Chengjun’s family in Jianyang County, named after the original stall set up under the stone archway at Wangmiao in the county. The preparation involves washing pork and chopping it into grains the size of mung beans. Fresh vegetables are blanched in boiling water, then cooled. Douban (chili bean paste) is finely chopped. After cleaning, crucian carp is cooked along with chicken bones, pork bones, and dried shrimp in a pot with an appropriate amount of water to make a rich broth. The bones are then removed and set aside. A wok is heated over high flame, and rapeseed oil is added. The meat grains are stir-fried until separated, then minced ginger, Sichuan salt, and spicy douban are added. Once fragrant, the broth and pepper are added to make the noodle topping. Soy sauce, chili oil, and chopped scallions are placed in a bowl. A pot of boiling water is used to cook the noodles until done, then they are drained and placed in the bowl. Fresh vegetables are added, followed by the prepared topping, and a drizzle of sesame oil. The result is smooth and refreshing noodles, with a savory, crispy, and oily topping that combines the flavors of pork, chicken, and fish. (Jianyang)