Qingyang Saozi Noodles

Qingyang Saozi Noodles

　　Qingyang Saozi Noodles

　　　　Qingyang Saozi Noodles are a traditional folk dish from Qingyang. Due to their spiciness, they make a hissing sound in the mouth when eaten, hence they are also called "Whistle Noodles." The making of Qingyang Saozi Noodles is unique, and the way they are eaten is quite fun—truly one of a kind. As a folk song goes, “Having traveled through eighteen provinces, nothing beats our Qingyang Saozi Noodles.” Legend has it that Qingyang Saozi Noodles originated from marriage customs after the Hongwu era of the Ming Dynasty, so they have a long history.

　　　　Qingyang Saozi Noodles are exquisitely made, with the production process divided into kneading the dough, rolling it out, making the broth, and cooking the noodles. Take a look at this saying: “The dough is kneaded into silver-like rounds, rolled out as thin as paper, chopped into fine strands, swirls like lotus flowers in the pot, dances like a swing on the chopsticks, and looks like peonies in the bowl.” The finished Saozi noodles are long as threads, fine as silk, long and flexible, thin yet unbroken, easy to digest, and suitable for all ages. Depending on the broth, they can be divided into Saozi Noodles and Sour Soup Noodles. Saozi Noodles are fragrant and delicious, while Sour Soup Noodles are refreshing and uniquely flavored.

　　　Saozi Noodles are a common local noodle dish in Qingyang, but they vary by region, mainly in terms of ingredients. In the southern part, pork is mostly used for the meat topping, while in the northern counties, mutton is more common.

　　 The making of Qingyang Saozi Noodles is very particular—the noodles must be fine and long, floating in the soup like silk threads, and the broth must be rich and aromatic. When making the noodles, first mix high-quality wheat flour with a little alkaline water to form a dough. After kneading evenly, place it on the cutting board, cover it with a bowl, and let it rest for two to three hours. Once rested, knead the dough repeatedly until it turns white and elastic, then roll it out thinly with a rolling pin. The dough should be rolled out evenly, thinly and transparently, and cut uniformly like threads. Each cut piece is folded into quarters and cut into small bundles before being put into the pot. After boiling, they are briefly rinsed in cold water, scooped into a bowl of sour soup, and then served in a fragrant Saozi broth—just a glance makes your mouth water.

　　　　To make good noodles, the three steps of mixing the dough, rolling it out, and cutting it are all essential. High-quality noodles are long, slender, and elastic, neatly arranged in the bowl like a comb. Someone once praised Qingyang Saozi Noodles like this: “Swirling in the pot like lotus flowers, lifted high on the chopsticks, and fished out as neat as a string of threads into the bowl.”