Kangjia Crispy Whistle Noodles

Kangjia Crispy Whistle Noodles

　　Kangjia Crispy Whistle Noodles

　　　　Kangjia Crispy Whistle Noodles were first created by the Kang family father and son during the Long March period, and have a history of over 80 years to date. They are still made by the eldest son of the Kang family. The noodles are characterized by their separate serving of broth, which contains a variety of ingredients such as bamboo fungus, tofu pudding, and kelp, resulting in a deliciously savory soup; the noodles are made from refined flour mixed with eggs and bean flour, first steamed and air-dried, then blanched in boiling water for about a minute before serving; the chili oil is made by frying hot pork lard until sizzling, then poured into the bowl and mixed with the noodles, resembling flames, hence also known as "Flaming Noodles." The crispy whistle served with the noodles is meticulously prepared, made from finely chopped streaky pork that is slowly simmered to remove the fat, creating brown, crispy pieces. The noodles are thin, crispy, and full-flavored, while the crispy whistles are crunchy, fragrant, and slightly sweet. The broth is savory and clear.