Fish-Shaped Noodles

Fish-Shaped Noodles

　　Fish-Shaped Noodles, named for their resemblance to silver fish, actually look more like tadpoles. Made from buckwheat flour, they are grayish-white in color and are a very common cold dish. Since they come in both thick and thin versions, often served with some broth, when cooled, their flavor is not sweet like most cold drinks, but rather sour, salty, and spicy.

　　Whenever there is a temple fair in town, there are always several food stalls selling Fish-Shaped Noodles along the streets. Next to the stalls, a small table is set up with three or five small stools, and on the table sits a chopstick holder filled with wooden chopsticks. Beside the small table, there are two large basins covered with lids—one basin holds the Fish-Shaped Noodles, and the other contains well water mixed with black vinegar, soy sauce, mashed garlic, chili sauce, sesame paste, sesame oil, minced salted carrots, and minced salted cabbage. To eat, use a strainer to scoop the noodles from the basin, drain the water, place them in a bowl, and then ladle the seasoned well water over them.

　　The method of making Fish-Shaped Noodles is very simple: dilute the buckwheat flour with water to make a thin batter, pour it into a strainer, and let it drip into a pot of boiling water. Sometimes, you can hold the spoon in your right hand and tap your wrist with your left hand to help the batter drip through. Once cooked, scoop the noodles out with a strainer, immerse them in cold water to cool, then soak them in well water to finish.

　　This is the traditional way of eating Fish-Shaped Noodles in Shaanxi. However, using raw water to mix the broth and soak the noodles does not meet hygiene standards. It would be better to use boiled and cooled water instead.