Highland barley noodles

Highland barley noodles

　　Noodles are popular across the five northwestern provinces. People in Qinghai invented a version made from potatoes called "yangyu jinjin'er," and another using highland barley flour. The highland barley version has a stickier, more chewy texture and sells noticeably better — hence it's also known as "black noodles." Of course, there’s also the conventional type made with wheat flour, which is lighter in flavor and referred to as "white noodles."

　　The production process of highland barley noodles involves kneading the dough and then repeatedly washing it in water until only the gluten remains. It’s not simply made by adding a leavening agent to flour, turning it into a batter, and steaming it. This method of washing the noodles gives them a unique aroma. Once mixed with various seasonings, you get a bowl of richly flavored noodles that capture the distinctive character of the Hehuang Valley.

　　The process of washing the noodles is more than just a food preparation technique — it reflects the people of the Hehuang Valley’s love, respect, reverence, and gratitude toward their food. Their entire emotions are infused into this process. The careful, almost reverent way they wash the noodles is no less meticulous than performing a religious ritual.

　　What began as a street snack — highland barley noodles — has now become a refined specialty dish served in restaurants. For example, the highly reputed Zhongfayuan Restaurant has featured highland barley noodles as one of its signature dishes, drawing in large crowds of customers.

　　Highland barley noodles are made using the dough-washing method. The suspension-like starch water is skimmed of excess liquid and then steamed in a basket or heated via water bath. It is served with a seasoning sauce, usually spicy. The texture is soft and fine, elastic yet firm, and the taste is delightful.

　　The Hehuang Valley is located in the transitional zone between the Loess Plateau and the Tibetan Plateau, with an average elevation of 1,700–3,500 meters. Here, the loess layer is thick, and the terrain has significant elevation changes, making it suitable for both agriculture and animal husbandry. The culinary culture of the Hehuang Valley is distinctively ethnic and regional — unique to this land — and is difficult to imitate or replicate. As a result, it faces less direct competition and holds a near-monopoly position. This makes it easier to build strong competitive advantages and develop distinctive features and brands. Highland barley noodles are also showcasing their charm by going beyond the Hehuang region through forms such as specialty offerings, franchising, and branch stores.