Huangling Sausage Noodles

Huangling Sausage Noodles

　　During festivals and when entertaining guests, it’s customary to eat Sausage Noodles. The so-called "sausage" refers to pork that has been simmered in a pot with Sichuan peppercorns, soy sauce, chili, salt, and vegetable oil, then stored in a jar to marinate for a period of time. The meat is finely chopped—the lean parts are chewy and flavorful, while the fatty parts are rich but not greasy, melting in your mouth and leaving oil on the lips.

　　When eating, one pot holds the broth, which includes chopped scallions, eggs, tofu skin, shredded kelp, cilantro, mushrooms, and naturally, the sausage. The soup is rich and oily, with shimmering oil bubbles. In another pot, the noodles are boiled—thin, chewy, and smooth. Once cooked, the noodles are immediately scooped out and placed in a basin of cold water. When serving, a long pair of chopsticks is used to lift the noodles, and then hot, steaming broth is poured over them. With one scoop, the entire bowl of noodles is gone, and diners quickly move on to the next bowl. My mother says she’s seen people eat forty-plus bowls in a single meal. The leftover broth from the noodles is then reheated in the pot, which is why this type of noodle dish is also called "Ha Shui Mian" (Steamy Water Noodles) in Shaanxi—it’s not particularly hygienic. Nowadays, the leftover soup is usually discarded after the meal.

　　A large group of people eat these noodles simultaneously, some squatting, some standing, some sitting, creating a grand and spectacular scene.

　　Source: Huangling County People's Government Office