Buckwheat Chopped Noodles

Buckwheat Chopped Noodles

　　A local snack from Dingbian and Jingbian (compiled by the Yellow River Studio of Yulin Online). Mix buckwheat groat flour with water to form a dough, roll it into a two-centimeter-thick flat cake, then chop it into long strips as wide as chive leaves using a cleaver, chopping and dropping them directly into the pot. Cook until done, then scoop into a bowl. Heat sesame oil until 80% hot, add shredded wood ear mushrooms and chili powder, stir-fry until fragrant, then pour into the bowl. Next, bring pickled vegetable soup to a boil in the pot and, together with the fried sesame oil, pour it into the noodle bowl to finish. You can also mix in lamb or vegetarian minced meat. The taste is firm yet tender, fine and delicate, with a tangy and spicy flavor.