Pizhou Noodleskin

Pizhou Noodleskin

　　Noodleskin—no Pizhou native is unfamiliar with it. Many Pizhou people working away from home always make it their first stop upon returning to eat a bowl of their hometown’s noodleskin. But how exactly is it made? Here’s an introduction to its specific preparation method:

　　 Use an appropriate amount of high-quality flour, add water, and knead it into dough. Knead and dilute it in clean water until it can be filtered through a sieve. What remains on the sieve is gluten, and what filters into the basin is starch. The time for settling should allow the water and flour to separate. Then pour off the floating water remaining on top of the starch, transfer it to a pot, and gently heat it over low heat. Once it comes to a boil, stir it with a short rolling pin to form chunks. Then use a wooden press (shaped like a mason's plaster mold) to continuously press and flip it vigorously in the pot. When it is about 50–60% cooked, move it to a cutting board to roll out. Generally, according to the standard of using about one liang (50g) of flour per sheet of noodleskin, tear the dough into equal-sized lumps, then make them especially smooth and flat. Next, use two short rolling pins of equal diameter to press and thin the edges, then push forward forcefully in sequence. For each sheet rolled out, lightly oil the bottom surface. Then stack 10 or 20 sheets together and steam them in a steamer. Once steamed, they become transparent noodleskins.

　　 The seasonings for Pizhou noodleskin are also very particular. Salt is dissolved into brine, chili should not be too spicy, and after being sieved through a sieve, it is poured with hot oil, with a bit of five-spice powder, sesame, and other seasonings added. The vinegar should be homemade fermented glutinous rice vinegar. Only through such meticulous processing can the noodleskin truly reflect the authentic Pizhou noodleskin’s flavor characteristics of “white, thin, smooth, soft, chewy, and fragrant,” making it irresistible no matter how many times you eat it.