Jinyun Handmade Noodles

Jinyun Handmade Noodles

　　Jinyun Handmade Noodles, also known as Suomian, are slightly salty, slender and nearly as long as a meter in length, made entirely by hand in local households. They can be stir-fried, mixed, or served in soup, and are a traditional festive dish and hospitality specialty in Jinyun.

　　Jinyun Tu Shuang Mian is a specialty of Jinyun County, Lishui City, Zhejiang Province. These noodles are famous for their uniform thinness, neat and attractive appearance, soft texture, smoothness, and rich flavor. As a handmade noodle with a long history, they enjoy great renown in the surrounding areas. They can be served mixed, stir-fried, or in soup. Their slender shape, tenderness, and smooth texture make them a traditional festive and guest-welcoming delicacy in Jinyun.

　　Jinyun Handmade Noodles: Also known as Shuangmian or Suomian Luan. This is a traditional dish from Jinyun County, Lishui City, Zhejiang Province. It can be served mixed, stir-fried, or in soup. Thanks to its slender, tender, and smooth texture, it has become a traditional festive and guest-welcoming delicacy in Jinyun. Along with Jinyun Sesame Seed Cake and Braised Stream Fish, it is counted among the Three Great Dishes of Jinyun.

　　As written in the “Jinyun County Annals”: “When visiting someone for New Year greetings, first serve tea and sweets, then serve Suomian Luan.” This Suomian Luan refers to Jinyun Tu Shuang Mian served with eggs. Across all villages in Jinyun, Tu Shuang Mian is made locally. During festivals and family visits, hosts often serve a big bowl of Tu Shuang Mian with egg to guests, symbolizing wishes for longevity, good fortune, and smooth success.

　　The characteristics of Shuangmian are its slight saltiness, slender and nearly meter-long strands. It can be stir-fried, mixed, or served in soup, making it a traditional festive and hospitality dish. Made only with flour, salt, and water—without any chemical additives—it is entirely handmade. With a long history, it offers a smooth, delicate texture and pleasant aroma, making it widely loved. As a traditional festive and guest-welcoming dish in Jinyun, it is a rare type of pulled noodle in the Jiangnan region.

　　The processing method of Shuangmian is unique, and its cooking method also differs from other types of dried noodles. Its special cooking methods are as follows:

　　1. Boiling the noodles: When boiling, use twice as much water as you would for other dried noodles. Only add the noodles after the water has boiled. It is important to note that because salt is added during the production process, no additional salt is needed when cooking.

　　2. Stir-frying the noodles: First blanch the noodles in boiling water until about 80% cooked (takes about two minutes), then remove and rinse in cold water to prevent clumping during stir-frying. Next, pour out the water from the pan, dry the pan, add oil, and stir-fry the vegetables, shredded meat, eggs, or other ingredients until about 80% cooked. Then add the drained noodles and mix well. Finally, season and plate.

　　3. Scallion Oil Soup Noodles: First stir-fry the vegetables, shredded meat, eggs, or other ingredients until about 50–60% cooked, then add plenty of water and bring to a boil. Add the noodles and cook for three minutes. Remove from heat, plate, top with chopped scallions, and drizzle with hot lard.

　　4. Mixing the noodles: Prepare the side ingredients and cook them. Then blanch the noodles in boiling water until about 90% cooked, remove, and mix well with the side ingredients before serving.