Hand-pulled noodles

Hand-pulled noodles

　　Hand-pulled noodles are the most commonly eaten type of noodle in Yanchuan, and almost every woman knows how to make them. The process involves: mixing the dough, adding water, kneading, rolling it out (which can be thick or thin), cutting it (which can be fine or wide), and boiling...

There are usually the following three ways to eat them:

The first way: prepare a simple soup, and once the noodles are cooked, mix the soup and noodles together to eat. People call this “soup noodles.” On the market, you can usually get a large bowl of this kind of noodle for about four or five yuan.

The second way: after the noodles are boiled and scooped into a bowl, add various seasonings, sesame oil, salt, soy sauce, and vinegar before eating. The taste is especially delicious. People call this “seasoned noodles.”

The third way: after the noodles are boiled, scoop them into a basin of cold water to cool. While they are cooling, stir-fry some fresh vegetables, then add seasonings. Once the vegetables are mostly cooked, take the noodles out of the cold water and put them into the pan to stir-fry together with the vegetables. Usually, one or two minutes of stir-frying the noodles and vegetables together is enough before eating.

Although the process may seem simple, there is actually quite a bit of skill involved. If any step is not done well, the noodles may turn out not smooth, not chewy, or not refreshing.