Suiyang Hollow Noodles

Suiyang Hollow Noodles

　　Suiyang Hollow Noodles are as fine as hair yet feature a hollow center that runs from top to bottom. When boiled for a long time, they remain firm, soft, and springy. During production, premium fine flour is mixed with an appropriate amount of oil and salt, then kneaded into thin strands. Small sticks are inserted at both ends to allow the oil and salt to fully penetrate. The noodles are then hung on a high rack and slowly pulled downward by hand. Once stretched to a certain degree, the noodles form a hollow core and are allowed to naturally descend and dry. Only the hollow middle section is retained, resulting in hollow noodles. The entire production process relies entirely on manual skill.

　　Suiyang Hollow Noodles are fine, soft, and springy, remaining firm even after prolonged boiling and offering delicious flavor. They are called "hollow noodles" because of their hollow structure. As early as over 500 years ago during the Yuan Dynasty, they were renowned far and wide and served as a “tribute,” annually offered to the imperial court, a tradition that continued into the Qing Dynasty. Hence, they are also known as “Tribute Noodles.”

　　Suiyang Hollow Noodles are exported to more than ten countries, including Italy, Portugal, Norway, the UK, and France.

　　Suiyang Noodles are made from premium flour mixed with an appropriate amount of oil and salt in a large wooden basin specially used for dough mixing. The mixture is kneaded into thin strands, with small sticks inserted at both ends. After several hours, once the oil and salt have fully penetrated, the noodles are hung on a two-zhang-high (approximately 6.6-meter) wooden frame. They are slowly pulled downward by hand. Once stretched to a certain length, the noodle strands develop a hollow core, which is then allowed to naturally descend and dry in the sun. The two ends are taken as regular dried noodles, while the delicate, hair-thin hollow middle section is cut evenly and packaged as hollow noodles.

　　The way Suiyang Hollow Noodles are eaten differs from that of regular dried noodles. When cooking, you need to use twice as much water as you would for normal noodles—just a small handful will make a big bowl. Moreover, no additional oil or salt seasoning is needed after cooking. However, serving them with chicken broth or other seasonings will enhance their flavor even more. For those with poor appetite or those recovering from illness, they can stimulate the appetite and strengthen the body. For hundreds of years, they have remained popular both domestically and abroad, never losing their appeal.