Handmade Wheat Noodles

Handmade Wheat Noodles

　　The local noodles from Jinyun in Lishui, also known as tǔshuǎngmiàn or suǒmiàn, are uniformly fine, neat, and aesthetically pleasing. Even more remarkable is that they remain firm even after prolonged boiling. When the New Year feasting leaves you feeling overly greasy, a bowl of clear broth noodles is sure to be smooth, aromatic, soft, and refreshing. According to the Jinyun County Annals, “When paying New Year visits, guests are first served tea and sweets, then suǒmiàn eggs.” Here, “suǒmiàn eggs” refers to Jinyun’s local noodles served with eggs. Among the various places in Jinyun County that produce these noodles, Wangcun Village is the most renowned.

　　Though seemingly simple, just a single strand of noodle is made from carefully selected ingredients. The wheat flour comes from organic farming using traditional agricultural methods, mixed with a measured amount of water and sea salt. The amount of salt matters—too much and the noodles become brittle; too little and they turn mushy and lack elasticity. Aside from these, no additional additives or fillers are used.

　　The dough must be kneaded at least six times before being divided, rolled, and shaped in one fluid motion. Making tǔshuǎngmiàn also requires several tools that look rather old-fashioned. Using traditional bamboo chopsticks to stretch the dough is called “shàngzhù” (attaching chopsticks). The dough is repeatedly kneaded to enhance its elasticity, then interwoven left and right, resembling the act of twisting dough into rope. The stretching process is somewhat similar to making ramen, but the noodles come out even thinner and more thread-like—hence the name “suǒmiàn” (thread noodles).

　　The drying process of suǒmiàn is truly spectacular. To put it plainly, “it’s the old way—we just dry them like this.” After two weeks of sun exposure, the result is thoroughly dried noodles. Pre-New Year is the best season for drying them, as the low temperatures aid preservation, the climate is dry enough, and sunlight is abundant. Once dried, the noodles are unchopped, trimmed, and gathered in one seamless process. All in all, a single strand of noodle requires eight meticulous steps to complete.

　　Even today, when visiting relatives and friends in the mountainous regions of central and southern Zhejiang during the New Year, a bowl of these noodles—whether stir-fried, braised, tossed, or boiled—holds its shape, with a soft, smooth, and resilient texture, offering a rich taste of tradition. From the calls of street vendors selling handmade noodles from bamboo baskets to the customs of rural New Year celebrations, a bowl of these noodles encapsulates the deepest sense of homesickness.

　　Product Name: Handmade Wheat Noodles

　　Place of Origin: Jinyun, Lishui

　　Product Features: Great taste, high nutritional value

　　Product Description: Shuhong Town is the central hub for the processing and production of Jinyun’s tǔshuǎngmiàn. In particular, the noodles from Wangcun Village are renowned for their uniform, fine, and neat appearance, as well as their soft texture, smoothness, aroma, and rich flavor.

　　Product History: Tǔshuǎngmiàn is a major traditional specialty of Jinyun, with a long production history and a well-established reputation in Jinyun and surrounding counties and cities.