Hand-Pulled Noodles

Hand-Pulled Noodles

　　Locals call hand-pulled noodles "chěchě miàn" (pulled noodles). There’s a shop on Houkuo Street in the ancient city of Weishan where the noodles are incredibly smooth and slippery, costing just 1.5 yuan per bowl. However, the owner only makes 20 jin (about 10 kg) of noodles a day and closes up once they’re sold out. Usually, the stand wraps up by 9:00 AM, so if you want to try the noodles, you’ll need to get there early.

　　Hand-pulled noodles are enjoyed differently on different occasions. On birthdays, eating a bowl of hand-pulled noodles with two eggs symbolizes longevity, while three eggs suggest a long life spanning a thousand autumns, and four eggs wish for eternal life. During weddings, the bride and groom must each eat from opposite ends of a single long noodle, pulling it towards the center until their mouths meet — a gesture symbolizing everlasting togetherness and marital bliss. When children are about to leave home, mothers often prepare a long noodle dish, praying for their safe journey and smooth sailing in life.

　　Weishan hand-pulled noodles, also known as chěchě miàn or longevity noodles, are a traditional local snack from Weishan.

　　In the past, hand-pulled noodles were only eaten during festivals, birthdays, or celebrations. Nowadays, with improved living standards, people’s diets have evolved from simply filling up to savoring flavors. And when it comes to savoring, there’s a lot to appreciate — Weishan hand-pulled noodles not only treat your taste buds but also feast your eyes.

　　The process of making hand-pulled noodles is quite elaborate. It starts with kneading the dough. High-quality flour is used, mixed with 60-degree saltwater. The dough should be kneaded with moderate force until it reaches the perfect texture — soft yet firm, and stretchy enough to form silky strands. Once the dough is ready, the large ball is gradually stretched and twisted into a single, fine strand. The smooth dough is then coiled onto a large plate, with cooking oil applied continuously to prevent the strands from sticking together.

　　Next comes the “resting” period. The coiled strand of dough on the plate is covered with a damp cloth and left to rest for three hours. During this time, the broth, seasonings, and toppings — known as the “hat” — are prepared. The “hat” typically consists of locally sourced ingredients such as red beans, bamboo shoots, mushrooms, shredded ham, and red chili peppers, all stir-fried together.

　　Finally, it’s time to pull the noodles. Standing by a pot of boiling water, the cook takes the rested strand of dough, pulls it at a consistent speed and with even force, stretching it into thin noodles before dropping them into the boiling water. After about three minutes, the noodles are scooped into a bowl, topped with the prepared broth and the “hat.” A bowl of fine, silky, and delicious hand-pulled noodles — colorful, fragrant, and full of flavor — is now ready to enjoy.