Chengcheng Shredded Noodles

Chengcheng Shredded Noodles

　　Chengcheng Shredded Noodles are a specialty snack from Chengcheng County, Weinan City, Shaanxi Province. They are named "shredded noodles" because they are handmade by tearing, rather than cutting. There is a difference in taste between hand-torn and knife-cut noodles. Torn noodles are more elastic, smooth, and chewy, and when cooked, they have a slightly translucent, bright color.

　　Originally called "Jue Mian," they are now known as "Shredded Noodles." The wheat flour and ingredients come from the Guanzhong region, and the flour is processed locally without any whitening agents, giving it an authentic wheat aroma and making it a green, healthy noodle option. The width and thickness of the noodles can be adjusted to personal preference. These noodles can be served in various styles such as beef soup noodles, spicy noodles, gravy noodles, soybean paste noodles, cold tossed noodles, and a variety of stir-fried noodles—over ten different ways including shredded pork with chili stir-fry noodles, egg and ham stir-fry noodles, fish-flavored shredded pork stir-fry noodles, and more.

　　Ingredients for making Chengcheng Shredded Noodles:

　　Main ingredients: 1 cup (150g) all-purpose flour, green food coloring

　　Secondary ingredients: about half a teaspoon of salt, 1 tablespoon bouillon powder, a pinch of pepper, a little sesame oil

　　How to make Chengcheng Shredded Noodles:

　　1. Pour the flour into a clean bowl, add 3/4 cup of hot water and the green food coloring, mix well with chopsticks, let it cool, then knead into dough. Cover with plastic wrap and let it rest for 20 minutes.

　　2. Boil the bouillon powder with hot water to make broth.

　　3. Bring 600 milliliters of water to a boil in a pot. Using your left hand to hold the dough, tear small strips with your right hand and add them to the boiling water until cooked.

　　4. Place the noodles in the broth and serve.