Hand-pulled Swirling Noodles

Hand-pulled Swirling Noodles

　　In Chengcheng County, there is a type of noodle dish—hand-pulled swirling noodles. I grew up dreaming about eating these noodles. The dough is made with a lot of water to form a batter, which is then poured onto a hot pan to partially cook. After that, it’s air-dried, cut when slightly dry, and boiled in a hot broth before being served with various seasonings, primarily spicy and aromatic, making it incredibly delicious. As I grew up, I traveled across mountains and rivers, exploring every corner of the country. Yet I never saw these noodles enjoyed outside my hometown—only returning travelers could taste this delicacy. These noodles aren’t just delicious; they also stir the hearts of those far from home, drawing their deep nostalgia into the simple act of savoring them. If you ever visit Chengcheng, you must try the hand-pulled swirling noodles. For me, these noodles helped shape my character and nurtured my bond with the Loess Plateau. They are tasty yet, beneath their delicate flavor, still carry the bold spirit of people from China’s northwest.