Sanyuan Dry-Mixed Sausage Noodles

Sanyuan Dry-Mixed Sausage Noodles

　　A traditional specialty food of Sanyuan. It is a type of noodle dish made by topping freshly boiled noodles with a fragrant, tender, and pre-prepared sausage mixture, then seasoned to taste.

　　Preparation method: Place high-quality flour in a basin, first mix with a small amount of cold water to form a lumpy dough, then gradually add more cold water and knead repeatedly. After the dough is well mixed, let it rest for about 20 minutes. Once rested, roll it out into a round sheet as thin as possible, then cut it into fine shreds as thin as you can make them. Select fresh pork, wash it, and pound the meat with a knife until it resembles rice grains. Then put it into a hot wok and stir-fry repeatedly. When the fat renders oil, add a bit of rice vinegar to remove any gamy smell and promote tenderness. Immediately add an appropriate amount of warm water. Once the water boils, skim off the foam with a spoon, then add refined salt, ginger, star anise, cinnamon, and MSG. Switch to low heat and simmer until the broth thickens, the seasonings have infused, and the meat is fully cooked. Meanwhile, boil noodles in another pot. Once cooked, drain and place them in a bowl, then top with the sausage mixture. Diners can adjust the flavor to their liking by adding refined salt, soy sauce, vinegar, chili oil, or other seasonings before eating.

　　Features: The noodles are long and slender, soft yet elastic, chewy but not breaking, smooth and glossy, fragrant and refreshing. Combining both noodles and sauce, they are easy to digest and suitable for all ages.