Mi Zhi Mian Jie (Hand-Shaved Noodles)

Mi Zhi Mian Jie

　　Mi Zhi Mian Jie

　　Mian Jie: In the Northern Shaanxi dialect, "Mian Jie" is pronounced as "Mian Jier," with the "jie" sound being rhotacized, hence it is also written as "Mian Jian." Originally, it was an unassuming, everyday noodle dish. A folk song goes: “The mixed grain flour is shaved into mian jie, the white flour is pinched into dumplings.”

　　The mixed grain flour is made from a blend of peas and wheat, mixed with water to form a soft dough, which is then placed on a "mian jie bed"—a wooden board with many small holes. Using the palm of the hand, the dough is pressed through the holes, resulting in short noodles about an inch long, scattered and jointed, smooth in texture and fragrant with bean flavor. It is served in a large soup bowl, usually topped with a clear vegetarian broth made primarily of diced tofu, diced potatoes, and diced green beans. When eating, people use a spoon instead of chopsticks. Seasonings are crucial, mainly including Chinese chives, chili paste, sesame seeds, coriander, and vinegar. Nowadays, after refined processing, it has become a staple dish in all major and medium-sized canteens, and is often featured as the main carbohydrate in banquets and feasts.

　　The way to eat it is to serve a large communal soup basin, and then each person has a small bowl to take what they need and eat separately. Mian Jie is nutritious, light in taste, and easy to digest and absorb, making it a standout among Northern Shaanxi noodle dishes and a popular favorite in the food industry.