Zhongning Artemisia Seed Noodles

Zhongning Artemisia Seed Noodles

　　“Long-necked geese, pulling red threads, pulling all the way to Zhongning County. The girls of Zhongning can roll noodles—rolling them as thin as fans, slicing them as fine as threads. Dropped into the pot, they swirl and spin; scooped into the bowl, they stretch like a single strand…” This is a folk song popular in Zhongning County, Ningxia Hui Autonomous Region, describing the Zhongning Artemisia Seed Noodles, which are listed in the intangible cultural heritage of the Ningxia Hui Autonomous Region.

　　　　Artemisia Seed Noodles are a unique local snack with a history of nearly 400 years, once widely popular in the Zhongwei and Zhongning areas of Ningxia. The main ingredients are flour, ground artemisia seeds, refined salt, and sesame oil. A small amount of powder made from locally wild artemisia seeds is mixed into the flour, and a bit of alkaline powder used in local flour fermentation is added to the dough water. After kneading, the dough is repeatedly rested and then rolled out into extremely thin sheets about one meter in diameter. When cooking, the sheets are folded fan-style, sliced as fine as vermicelli, and boiled in water until cooked, then scooped out. The noodles are served in a bowl with a savory broth made from diced ingredients such as tofu and daylily, resulting in a smooth, chewy texture and an aromatic soup that is deeply loved by locals.