Cold Skin Noodles

Cold Skin Noodles

　　Cold skin noodles are made through a rather intricate process. First, wheat flour is kneaded into a dough, which is then placed in a basin of clean water and washed by hand until all the starch is rinsed out, leaving only the gluten. The extracted starch slurry is then left to settle, the water is poured off, and the remaining starch is stirred into a paste. Using a flat, wide ladle, the paste is spread and cooked sheet by sheet in boiling water. Once cooled, it is sliced into strips. The gluten, meanwhile, is steamed and then cut into cubes. The two components are served together with toppings such as vinegar, chili, garlic, and others, making them ready to eat. Cold skin noodles are cool, refreshing, and can be eaten as a meal, often enjoyed during the summer. In places like Changji City, they are even consumed in the bitter cold of winter—an extraordinary sight in the world of food.