Hanzhong Jiangshui Noodles

Hanzhong Jiangshui Noodles

　　Jiangshui noodles are widely enjoyed across Hanzhong, but those from Ya’er’guai in the southern part of the city are especially renowned for their unique sour, spicy, and fragrant taste. The best vegetables for making the pickled brine—jiangshui—are mustard greens (commonly known as huālàcài), though cabbage, celery, and others can also be used. The vegetables are briefly blanched in boiling water until wilted, then placed in an earthen jar and mixed with jiangshui broth. Within one to two days, the greens turn golden yellow, then they are sautéed with cooking oil, salt, and chopped garlic sprouts, and seasoned with scallions, ginger, Sichuan peppercorn powder, and diced tofu to make the flavorful topping. The noodles are hand-rolled, wide, long, and thin. Once cooked, the noodles are topped with the prepared jiangshui vegetable topping and drizzled with spicy red oil. The dish features a beautiful mix of red, white, and yellow hues, offering a tangy, spicy, and fragrant taste that lingers delightfully. It’s also known to stimulate the appetite and aid digestion.