Chunhua Buckwheat Noodles (Héle)

Chunhua Buckwheat Noodles (Héle)

Chunhua Buckwheat Noodles (Héle) is a geographical indication certification trademark.

　　Distinctive Quality

　　　　The Chunhua specialty héle is a traditional handmade noodle craft from Chunhua County. This technique has been included in the first batch of Intangible Cultural Heritage of Xianyang City. The making of buckwheat noodles in Chunhua County boasts a long history, dating back as early as the Yuan Dynasty. The production involves a whole set of meticulous processes, including flour processing, dough mixing, pressing, cooking chili oil, frying minced meat sauce, and more. After hundreds of years of development, it has formed its unique characteristics: “long and springy texture, shiny appearance, fragrant and spicy flavor, soft yet firm and delicious.” It has become a widely loved noodle dish.

　　Cultural Story

　　　　The history of Chunhua buckwheat noodles goes back two thousand years. During an imperial tour, Emperor Wu of Han visited Chunhua and noticed the elegant, fragrant purple flowers outside Ganquan Palace. Upon learning that they were buckwheat blossoms, and that the noodles made from their seeds were a delicacy, he was overjoyed. As soon as he picked up his chopsticks, he was greeted by an intoxicating aroma and exquisite taste—a unique flavor that rivaled the finest delicacies, surpassing even the best wines. Delighted, he declared it fit for imperial banquets. It was served to soldiers before battles to boost morale and later awarded as a reward to triumphant troops. Before long, both court officials and commoners were imitating the dish, and people inside and outside the capital rushed to try it. Vendors peddled it under the shade of willows in quiet alleys, while specialized noodle shops sprang up along busy streets. From then on, Chunhua buckwheat noodles gained widespread fame, spreading from the capital Chang’an to towns and villages across China.