Zhangjiashan Handmade Hollow Noodles

Zhangjiashan Handmade Hollow Noodles

　　Zhangjiashan handmade hollow noodles from Wubu County are an ancient type of Han Chinese noodle dish with a history of over a thousand years. Meticulously selected ingredients and refined craftsmanship result in their signature “hollow core” — a tiny pinprick-like hole visible in the cross-section of each noodle. Passed down through generations via oral instruction, the most traditional production methods have been preserved to this day.

　　The production process generally includes mixing dough, resting the dough, rolling the first strand, rolling the second strand, coiling the strands, inserting chopsticks, shading the noodles, separating the chopsticks, shading again, removing the chopsticks, placing on a large rack, sun-drying, and packaging — a procedure that takes approximately 20 hours to complete. Thanks to the high-quality flour and careful preparation, the noodles are smooth, resistant to overcooking, and do not turn the broth cloudy after cooking.

　　When eating, boil the noodles in hot water and serve them with soup bases such as Northern Shaanxi lamb, spicy and sour soup, or daylily soup. The noodles are tender and slightly salty on their own, leaving a long-lasting aftertaste. Alternatively, you can cool the boiled noodles in cold water, then drain and toss them with ingredients like tomatoes, cucumbers, and carrots for a refreshing cold noodle salad. These noodles are chewy and delicious, making them one of the standout folk foods of Northern Shaanxi.

　　In 2010, the handmade noodle-making technique of Zhangjiashan, Wubu County, was included in the Yulin Municipal Intangible Cultural Heritage Protection List; in 2011, it was listed in the Shaanxi Provincial Intangible Cultural Heritage Protection List. In 2014, Zhangjiashan handmade hollow noodles from Wubu County were featured in the second episode of the second season of CCTV’s documentary series A Bite of China, titled “Passing It On.” Key inheritors of the craft include Huo Gencheng, Huo Laijun, Huo Bufeng, and Zhang Shixing.