Majiang Noodles in Fermented Brine

Majiang Noodles in Fermented Brine

　　Noodles in fermented brine are a common dish in Yang County, but “Majiang Noodles in Fermented Brine” are the most famous. According to the memories of elders at the time, before the Qing Dynasty, “Bangbang Noodles” were popular, now known as “Plain Noodles” or “Sour Soup Noodles.” It was during the Republican era that noodles in fermented brine became widely enjoyed.

　　The preparation process of Majiang Noodles in Fermented Brine is as follows:

　　First, ferment the brine vegetables. Select the local specialty “spicy greens,” which should be free of coarse fibers, old leaves, or impurities. Wash them thoroughly, then blanch them in boiling water — just enough to cook them without making them too soft. Drain the water and place them in the brine jar while still hot. In summer, they can be used the next morning; in winter, they need about three days to ferment.

　　Second, sauté the brine. Remove the fermented vegetables, drain them well, and chop them up. Heat cooking oil, then stir-fry the chopped vegetables until dry, removing excess moisture before taking them off the heat. In the same pan, use the oil to stir-fry scallions, ginger, chili peppers, salt, and ground tofu until fragrant. Add the dried fermented vegetables back in and continue stir-frying. Pour in an appropriate amount of clear brine and cook until the liquid is mostly absorbed.

　　Third, roll and cut the noodles. Use high-quality white flour mixed with alkaline water to make a firm dough. The firmer the dough, the better. The rolling surface is called a “strip board.” A single batch can be rolled out to weigh between 15–25 pounds. Because the dough is firm, first press it flat with a rolling pin to about half an inch thick, then roll it up and continue flattening. Once rolled very thin, cut the noodles into “second-fine” strips, about 0.5 cm wide. The noodles should be uniformly thin and semi-transparent, with high elasticity — referred to as “skin-strip noodles.”

　　Fourth, boil the noodles. This step requires care. Regardless of the number of people eating, use a large pot with plenty of water and maintain a strong flame. Only cook one bowl of noodles at a time — as soon as they float to the top, scoop them out. Each portion is about two taels (approx. 70g), served with a ladle of brine, topped with a special clear broth seasoning, and a drizzle of spicy oil. The fermented brine vegetables float on the surface, glistening with oil and a vibrant red color, filling the air with aroma.

　　When eaten, the flavor is richly sour and fragrant, with crisp, non-mushy vegetables that don’t get stuck in your teeth. The noodles are smooth, elastic, and chewy — reminiscent of “leather strips.” They stimulate the appetite and aid digestion. Suitable for all seasons, and loved by both young and old.

　　Source: Office of the People’s Government of Yang County