Guyang Oats Noodles

Guyang Oats Noodles

　　Guyang specialty — oats noodles, scientifically known as oatmeal, is one of the "Three Treasures of Guyang." Grown in Guyang’s pristine environment, farmers cultivate it using traditional methods without chemical fertilizers or pesticides. It is purely green, pollution-free, with a unique flavor and rich nutrition, making it an excellent health food.

　　Guyang oats are a type of "naked oats," an annual herbaceous plant that is cold-resistant and drought-tolerant, with a long growth period. They grow in high-altitude, cold regions. The leaves are long and pointed, the flowers are light green, and the spikelets have slender awns. The seeds are edible. Oats rank first among the five grains in terms of protein and fat content, and also contain various nutrients such as phosphorus, iron, calcium, and vitamins. Oats noodles are made from processed oats flour and, after careful production, become a delicious food. In Inner Mongolia, Guyang oats noodles are considered the best, earning the reputation of "Guyang oats noodles are the finest under heaven."

　　Legend has it that during the Qing Dynasty, Emperor Kangxi ate oats noodles in Guyang while on his campaign against Galdan and spoke highly of them. During the Qianlong era, oats noodles were sent to the capital as tribute for the emperor. In the 1950s, Commander-in-Chief Zhu De visited Inner Mongolia twice for inspection and specifically requested to eat Guyang oats noodles. He mentioned that during his campaigns in northwestern Shanxi, he had often eaten oats noodles on the warm kang beds of local families and had also heard the legend that oats noodles were one of the "Three Treasures of Guyang." Those firm yet fine oats noodles had supported the great struggle of revolutionary soldiers in the Shanxi-Chahar-Hebei-Shaanxi base areas, and the Commander never forgot them.

　　Nutritional Content:

　　Oats have very high nutritional value. They contain 15.6% protein, more than double that of rice and three to four percentage points higher than flour; 8.5% fat, several times that of rice and flour; 64.8% carbohydrates, about 10% lower than rice and flour; and 2.1% fiber, 2% ash. They are a low-sugar, high-protein, high-fat, and high-energy food. The essential amino acids in their protein are the most balanced among cereal grains, with ideal levels of lysine and methionine, which are severely lacking in rice and flour. Additionally, the content of essential fatty acids is very rich, with linoleic acid accounting for over one-third of the fatty acids, and they are also abundant in vitamins and minerals.