Tongjiazhuang Aquatic Buckwheat Noodles

Tongjiazhuang Aquatic Buckwheat Noodles

　　Tongjiazhuang Aquatic Buckwheat Noodles are made from pressed buckwheat flour. When kneading the dough, wormwood seeds are added, or water from burnt bluestone is mixed in, resulting in a chewy and elastic dough. The prepared dough is set aside in a porcelain basin. The noodles are pressed fresh when needed using a fine-holed press, then boiled in a pot and immediately transferred to cold water to rinse—hence the name “Aquatic Buckwheat Noodles.” When cooked, they do not sit in the broth, remain unbroken whether served hot or cold, and do not stick together when placed on a wooden plate. They can be eaten either hot or cold. If served hot, they are blanched in hot soup, then scooped into a flat dish and topped with lard, chopped scallions, or garlic sprouts. When served cold, they are mixed with sesame paste, mustard, garlic water, and chili oil. Hot noodles bring a comforting warmth, while cold noodles help cool down and relieve sweat.