Twirling Noodles

Twirling Noodles

　　Twirling Noodles

　　This is a unique way of preparing buckwheat noodles in Naiman. In short, it uses a locally invented tool called a “twirling noodle knife,” also known as a handle knife, to shape the kneaded buckwheat dough into noodles about twenty centimeters long with a fan-shaped cross-section. After boiling in clear water, they are topped with a locally made “Lu Zi,” or seasoning. The “Lu Zi” can include ingredients such as vegetables, tofu, and meat cubes. These noodles are neither too soft nor too hard, have great elasticity, taste delicious, and offer an excellent mouthfeel.

　　Buckwheat contains 10.3–11.9% protein, 63.3–75% starch, and 10.3–13.8% crude fiber. Its content of VB1, VB2, and VE is higher than that of crops like rice, wheat, and corn. It also contains trace elements such as iron, calcium, copper, zinc, and boron, as well as various amino acids. Tests have shown that its protein includes 18 types of amino acids, with relatively rich and well-balanced amounts of the eight essential amino acids needed by the human body. Among these, the levels of lysine and arginine both exceed those found in rice. Especially noteworthy is rutin, a compound unique to buckwheat, which helps soften blood vessels, lower blood lipids and cholesterol, and has good preventive and therapeutic effects on cardiovascular diseases and high blood pressure. It also shows an overall effectiveness rate of 93% in controlling and treating diabetes. Additionally, it aids digestion, boosts immunity, reduces inflammation, and helps prevent cancer.

　　Source: Rural Great World