Hand-pulled noodles

Hand-pulled noodles

　　There are four ways to make hand-pulled noodles in Qinghai:　　The first is long noodles, where the dough is rolled out and cut into long strips, then mixed with minced meat sauce called “sao mian.” Serving this type of noodle to guests symbolizes “longevity and lasting friendship” and “continued visits.”

The second is cold noodles, where the dough is rolled out and cut into thin strips, boiled, mixed with green oil, and served cold.

The third is flag-flower noodles, also called cun cun zi, which involves cutting the slightly thicker rolled dough into 2-inch-long strips.

The fourth is mati’er, where the rolled dough is cut into squares, then one pair of corners is pinched together. (Xining)