Freshwater Hele Noodles

Freshwater Hele Noodles

　　Freshwater Hele Noodles

　　Freshwater Hele Noodles from Tongjiazhuang are made by pressing 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 kept in a ceramic basin until needed.

　　The noodles are pressed fresh as needed, using a fine-mesh hele press, then boiled in a pot and immediately rinsed in cold water—thus earning the name “Freshwater Hele Noodles.”

　　When cooking, Freshwater Hele Noodles are not served in the broth. They hold their shape whether hot-tossed or cold-lifted, and won’t stick when placed on a wooden plate. They can be served either hot or cold. For a hot serving, they are briefly warmed in the broth, then plated and topped with lard, scallions or garlic sprouts. For a cold serving, they are dressed with sesame paste, mustard, garlic water and chili oil. Hot servings offer a comforting warmth, while cold ones provide a refreshing, sweat-relieving experience.