Kushui Hand-Pulled Noodles

Kushui Hand-Pulled Noodles

　　The people of Kushui are known for their hospitality, and making a plate of hand-pulled noodles for family and friends is traditionally considered the highest form of polite hospitality. This is one of the nostalgic "Kushui impressions."

　　There are three key points to making great hand-pulled noodles: First, you must knead the dough—add the right amount of water to the appropriate quantity of flour, then knead it thoroughly, cover it well, and let the dough “rest” properly so that it becomes elastic and easy to pull; second, you must prepare the broth well—dice the potatoes evenly, stir-fry them with minced meat, add water and seasonings, and simmer until cooked; third, you must pull the noodles properly—not only must they be cut to the right size, but also pulled to the ideal thickness, neither too thick nor too thin. Boil the noodles, drain them, add the broth, and serve a bowl of hand-pulled noodles in front of your guest. The noodles hide in the broth, and the broth blends into the noodles, with perfect color, aroma, and taste—all ready for you to enjoy.

　　Hand-pulled noodles are one type of handmade noodle from Kushui. There are also hand-rolled “long noodles.” The methods for kneading and making the dough differ, but the broth is prepared the same way. Together with hand-pulled noodles, they are called “sister noodles,” and were also special dishes served only on special occasions such as receiving guests or during festivals.