Firecracker Noodles

Firecracker Noodles

　　After the hand-pulled noodles are cooked and drained of broth, they are cut into short strips with a knife and then stir-fried in a wok with a mixture of cellophane noodles, minced meat, chili, and a small amount of vegetables. The preparation before cooking is similar to that of hand-pulled noodles, and the stir-frying method afterward is akin to that of stir-fried flat noodles, yet the flavor is distinct from both. Starting long and ending short, first boiled then stir-fried, noodles and vegetables are unified.

　　Firecracker Confucius Soup Rice combines the rich aroma of beef noodle soup from the Hui people across the eight regions of Shaanxi, Gansu, and Ningxia, along with the smooth and refined qualities of Uyghur latiaozi noodles. Thus, the older generation of Hui people in Xinjiang created this tangy, spicy, refreshing, digestion-aiding, and appetite-stimulating dish—Firecracker Rice. It brings Han, Hui, and Uyghur people closer together like one big family. We call it the “skewered noodles” of national unity.