Xunyi Héle Noodles

Xunyi Héle Noodles

　　Héle noodles, referred to as "hélòu" in ancient texts. Regarding their preparation, Gao Runsheng of the Qing Dynasty provided a very detailed description in his work *Erya Valley Names Examination*: "The dough is made by mixing water and flour into a ball, then pressed through a wooden press. The press consists of a female and a male part, connected by a movable axle that can be easily lifted and lowered. It is mounted on a frame, and during use, the press is placed over a pot. The dough ball is placed inside the female part of the press, the bottom of which is embedded with an iron sheet, perforated with fine holes. Once the dough is inside, the male part is pressed down, producing noodles that are smooth and delicious. The wooden press is commonly called a hélòu bed." With social development, metal tools have replaced wooden ones, but the basic method of making héle noodles has remained largely unchanged.

　　 Depending on the size of the sieve holes used, the noodles can be thick or thin — thick as chopsticks, or thin as vermicelli. They are round, fine, tough, and long, produced continuously. Quickly boiled and scooped into a bowl, they are chewy and shiny, and extremely delicious. Common ways of serving them include cold tossed, topped with hot oil, stir-fried, braised, or served in broth. Especially popular are soup-based héle noodles with beef, lamb, or tofu as the main ingredients, garnished with cilantro, scallions, and other seasonings — flavorful, satisfying, and truly memorable.

　　 In Xunyi’s folk traditions, héle noodles are often the staple food at weddings, funerals, house-building ceremonies, and various celebrations. Today, apart from the traditional buckwheat version, most héle noodles are made with wheat flour. They come in a wide variety of preparations, suitable for both meat and vegetarian diets. Restaurants and eateries on the streets always have them readily available.