Shuji Gangzi Noodles

Shuji Gangzi Noodles

　　Xingyi Shuji Gangzi Noodles are a unique type of noodle developed by the Shu family at the Old Gangzi Noodle Workshop in Xingyi, Qianxinan, Guizhou. Based on research into two of China’s three traditional hand-pulled noodle techniques — “pressing” and “cutting” (out of pressing, pulling, and cutting) — these noodles are a derivative variety and the signature product of the “Old Gangzi” workshop. The dough is made from premium flour and free-range chicken eggs using a special recipe, then kneaded into a ball. It is then repeatedly pressed, folded, and pressed again using an 1.8-meter-long wooden pole with a diameter of about 10 centimeters — over and over until the dough is rolled into a sheet thinner than 0.3 millimeters. This ultra-thin sheet is then folded and sliced into fine strands. Once cooked, the finished noodles are springy, crispy, fragrant, and delicious, and can be paired with a variety of toppings. Among the many local snacks in Qianxinan, they stand out uniquely, earning the affectionate nickname “Gangzi Noodles” from diners.

　　 Xingyi Shuji Gangzi Noodles won first prize in the 1990 Guizhou Provincial First Gourmet Snacks Competition for their uniquely “smooth, crispy, fresh, and fragrant” taste. In the same year, the Qianxinan Prefecture Tourism Bureau and Xingyi City Tourism Bureau jointly awarded them the title of “Famous and High-Quality Gourmet Snack,” recommending them as a tourist food. In 2003, they were recognized by the Guizhou Provincial Cuisine Association and the Guizhou Provincial Economic and Trade Department as a “Guizhou Famous Snack.” The highest praise from diners is: “If you haven’t tried Gangzi Noodles, you haven’t truly been to Xingyi.”