Hand-pulled noodles

Hand-pulled noodles

　　Hand-pulled noodles are one of the staple foods in Jiuquan and can be found in many family-run eateries. When making the dough, an appropriate amount of salt is added, and after processes such as kneading, pounding, and resting, the dough is divided into portions. When ready to eat, the dough is rounded and stretched into thin strands before being boiled. It is then served mixed with various stir-fried dishes or meat sauces. When stir-fried with additional ingredients on the wok, it becomes stir-fried noodles. There are many varieties of hand-pulled noodles: thin and round ones are called “chángr” (like intestines), even thinner ones are called “a single strand”; flattened and wide ones are called “flat leaves,” narrower flat ones are called “leek leaves,” with the goal being to pull them as thin as possible; short sections about an inch long, called “pàozhangzi” (like firecrackers), and even finer ones are called “xiāngtouzi” (like incense tips); square thin pieces cut from flat leaves are called “jiūpiànzi” (pinched pieces). “Noodles” are generally referred to as “rice” or “meal.” When dining out, diners can choose side dishes according to their own preferences. Except for stir-fried noodles, which come with a fixed sauce, other dishes can be selected freely. Hand-pulled noodles are usually served with minced meat-based dishes and a small amount of scallions and garlic. Freshly stir-fried dishes are called “liàngzi” or “small stir-fries.” Once the “liàngzi” is cooked, it is poured over the noodles, mixed well, and then eaten. These noodles are not only filling but also a delicious treat.