Lujing Hand-Pulled Noodles

Lujing Hand-Pulled Noodles

　　Lujing Hand-Pulled Noodles

　　Lujing Hand-Pulled Noodles — these aren’t the single-strand “ox-head” hand-pulled noodles, nor are they the kind made by pressing dough into a grate-like pattern with a rolling pin, stretching it, and then separating it. Instead, they’re the kind where several strands are pulled at once, with several kilograms tossed into the pot at a time, yielding over ten bowls per batch. The dough preparation for Lujing Hand-Pulled Noodles is unique — it’s mixed right before use without resting in a basin. The key lies in adjusting the water temperature according to the season, kneading the dough into a firm ball in one go, then using a rolling pin to flatten it into a sheet about one centimeter thick. With the rolling pin as a guide, the sheet is then sliced into strips roughly two centimeters wide using a knife. A pair of hands can grab seven or eight strands at a time, and with full-body effort, the noodles are repeatedly stretched until they reach an even and moderate thickness, then dropped into boiling water. The cooking emphasizes high heat and generous broth, with the noodles being rinsed as they cook. This results in noodles that are chewy yet not sticky, smooth and delicious. Once served in the bowl, aside from salt and vinegar, they’re topped with a savory tofu and scallion topping, then drizzled with spicy chili oil — aromatic and mouthwatering.