Cold Noodles

Cold Noodles

　　If beef noodles are the hearty lad, then cold noodles are more like a sentimental maiden. The cold noodle stalls always feature an eye-catching bamboo shoulder pole setup—one side holds an array of colorful seasonings served in tall bowls, with at least seven or eight varieties, while the other side displays golden noodles. Of course, just like beef noodles, these are also hand-pulled, except that after being scooped out, they are rinsed with cold water and lightly tossed with some clear oil. The greatest specialty of Lanzhou cold noodles lies in its thickened vegetarian broth, which contains various seasonal greens, along with the use of cool-toned seasonings like mustard. This makes it especially good for stimulating the appetite during the summer food slump, and of course, the taste will surely satisfy you. Since they are served on a plate with plenty of seasoning and broth, it’s a good idea to take a sip first to prevent spillage. In fact, cold noodles can also be eaten in winter—by then the broth becomes hot. It’s said that some cold noodle vendors have a unique technique, able to fluff up what is actually not a lot of noodles to their maximum volume, making it seem like a huge serving. But that was back in the days of food scarcity, heh. For vegetarians and those not used to the taste of beef, cold noodles are highly recommended. (Lanzhou)