Qihua Noodles in Wugong Town

Qihua Noodles in Wugong Town

　　Qihua Noodles in Wugong Town is a type of noodle dish. Made with high-quality flour, the noodles are fine and long, served in a broth made with pork and chicken, and garnished with egg pancakes, daylily buds, and scallion whites. The sour flavor stands out, making it a traditional local favorite.

　　It is a much-loved noodle dish among locals, also called "One-Bite Delight" or Qihua Noodles. Typically served to honored guests, it mainly features noodles made from premium flour, with the broth prepared using stock along with other ingredients. The meat topping is stir-fried with daylily buds, wood ear mushrooms, shredded kelp, shredded chicken, and pork. The floating vegetables include chopped scallions or chive blossoms, egg crepe slices, and more. The final dish is renowned for being “thin, chewy, and smooth; sour, rich, and fragrant.”

　　Speaking of Qihua Noodles in Wugong, there is a delightful historical tale: It is said that the principal consort of Emperor Xiaozong of the Ming Dynasty once fell gravely ill, losing her appetite for food and drink, leaving the imperial physicians at a loss.

　　Coincidentally, there was a chef in the palace who came from a farming background and realized that the consort had overindulged in delicacies and meat, leading to her condition. So, he prepared a light egg drop soup with a few hand-pulled noodles, along with toppings such as meat sauce, chopped scallions, ginger slices, and egg pancakes, seasoning it prominently with aged vinegar. The principal consort ate several bowls in a row. Upon hearing this, the emperor was delighted and personally tasted the dish, praising it as he ate. While eating, he noticed the toppings and oil in the bowl were distinctly yellow, white, and green in color, and the noodles, when lifted, resembled little flags, while in the bowl they looked like blooming flowers. Thereupon, Emperor Xiaozong named the dish “Qihua Noodles” (Flag and Flower Noodles) and included it in the imperial menu.

　　Later, Kang Hai, who was the top imperial scholar in the Hongzhi era and served as an editor in the Hanlin Academy, was a native of Wugong. He loved noodles and had his own chef learn how to make Qihua Noodles from the imperial kitchen chefs. After being dismissed from office, he brought his chef back to his hometown, and thus Qihua Noodles spread throughout Wugong. For over seven hundred years, Qihua Noodles have been passed down in Wugong to this very day.

　　Holding a bowl of these historically rich Qihua Noodles and savoring this unique delicacy, you will surely applaud its deliciously tangy and spicy taste. As you eat, the noodles are tender yet chewy and silky, instantly winning over your taste buds. At this moment, a deep sense of happiness will well up in your heart.