Jade Noodles

Jade Noodles

　　A traditional snack from West Shaanxi. It gets its name from its emerald green color, reminiscent of jade. It's a refreshing dish perfect for summer. During the Tang Dynasty, “locust leaf cold noodles” were a palace refreshment made by mixing locust leaves with flour to form noodles, which were then cooked and chilled in water or an ice cellar until ready to eat. The "Tang Six Codes" records: “The imperial kitchen shall supply locust leaf cold noodles in summer,” and “At all court banquets and feasts, those of the ninth rank and above shall be served their meals.” Du Fu once wrote a poem praising them: “Lush green locust leaves, picked and sent to the kitchen, ... Their jade-green freshness glistens in the noodles, fragrant rice mixed with reed shoots, cool as snow on the teeth, urging people to taste these pearls, ... In the palace’s mile-wide chill, ice is drawn from clear jade flasks. The emperor seeks coolness at dusk, and this flavor is often in demand.”

　　Over time, this palace delicacy gradually spread to markets and ordinary households. The original recipe using locust leaves and flour was changed to use spinach and flour, and “locust leaf cold noodles” became known as Jade Noodles, becoming a beloved summer treat for both urban and rural people.

　　Characteristics: Vividly green, smooth and refreshing, tender yet flavorful, fragrant and pleasant, a great summer dish suitable for all ages.