Xihe Gangzi Noodles

Xihe Gangzi Noodles

　　Xihe Gangzi Noodles, a specialty of Xihe County in southeastern Gansu Province, are one of the region’s renowned local products, enjoying a reputation on par with Xihe Guokui flatbread and gaining some fame in nearby counties and cities. The noodles are widely praised for their uniquely smooth and chewy texture. Their smoothness comes not only from a small amount of starch mixed into the dough, but also — and most importantly — from a key step in the process: rolling the dough. In fact, what is called “rolling” actually involves pressing the dough with a pole as thick as an arm. One end of the pole is fixed into the wall, and the person sits astride the other end to press down. This is how the noodles got their name, Gangzi (Pole-Pressed) Noodles. Locals consider Gangzi Noodles an essential part of their daily breakfast, just as people in Lanzhou can’t go without beef noodles. The main ingredients are high-quality wheat flour and potato starch. Secondary ingredients include garlic sprouts and Chinese chives. The pole-pressed dough is made into several styles: leek-leaf width, thin noodles, wide flat noodles, and wonton wrappers. Based on temperature, they are served hot, warm (like from a sand pot), or cold. Characteristics: The noodles are smooth, chewy, made with simple ingredients, and have a unique flavor.