Qingyang Héle Noodles

Qingyang Héle Noodles

　　Qingyang’s héle noodles, also called zǐzi noodles, commonly known as “drinking soup,” are a type of noodle dish used by most families in the Longdong region to entertain guests during weddings and funerals. The soup is made by stir-frying ground dried chili and diced radish in hot oil until fragrant, then adding scallions, garlic, ginger, and Chinese star anise, stir-frying briefly before finally adding diced meat and cooking it until done (commonly referred to as “meat sauce”). The cooked meat sauce is transferred to a pot, with a small amount of diced tofu added, and then boiling water is poured in. The mixture is simmered slowly over low heat. This is what is called “preparing the soup.” The maker uses a héle noodle press (a tool for making héle noodles with a perforated bottom) to place the kneaded dough inside. A strong young man from the village sits on the lever and directly presses the dough into long strips that are dropped into the pot to cook. Once the noodles are cooked, women in the village who are skilled in cooking will scoop them out, rinse them in clean water, and then pour the pre-prepared soup over them before serving. They are served with a variety of small side dishes, commonly including chives, shredded radish, cucumber, and pickled vegetables. In rural areas, these are colloquially called “dish plates,” which make the meal even more delicious.