Shangdang Lamian Noodles

"Lamian Noodles", also known as pulled noodles, thrown noodles, tossed noodles and pulled noodles, is a must in Changzhi area, with dozens of varieties. It is characterized by long, thin and even strips, which are fragrant but not greasy, flexible and refreshing, and have a strong local flavor. In December, 1979, Fan Jinhua, the chef of Xiadian Hotel in Xiangyuan County, attended the National Catering Technology Competition Conference of Supply and Marketing Cooperatives, and pulled out 64,576 1.8-meter-long Longxu Noodles, which won the Excellence Award of the Jury and was famous for its three Jin Dynasties. Lamian Noodles called it "long life" in the Tang Dynasty. According to "Miscellaneous Notes on Perception", "Tang people have many birthdays' soup cakes' (noodles), and those who are called' long-lived noodles' in the world are also". Li Longji, Emperor of the Tang Dynasty, liked to eat "long-lived noodles" when he was also a driver in Luzhou. When the emperor came to Lucheng again, the state government arranged the "Qianqiu Banquet" for Li Longji's birthday, and specially arranged the noodles (soup cakes) for him and the "cake throwing" in Lucheng that he liked to eat. "Longevity noodles" is the present "Longevity noodles" in Changzhi City, with long and thin roots and soft mouth. When Su Dongpo was a judge in Fengxiang, Shaanxi Province, he especially loved to eat Lamian Noodles, and once wrote the poem "I want to be a soup pancake guest". Lamian Noodles is often referred to as "pulled noodles" in rural areas of Changzhi area, or "Geba" for short. The origin of the word "pull" was recorded by Song Xu in the Song Family Health Department in the Ming Dynasty as "extravagant noodles". The word "extravagant" is a variant of the word "pull". The book says: "Add less salt into the water and knead the dough evenly. In summer, the oil sheet is slightly covered for a while, and in winter, it is covered for more than a night. It is cut like a giant, folded into two hands and luxuriously long, and wrapped around the straight finger, middle finger and ring finger. Boil the soup first, and cook it as you like. Those who float as familiar as they are, take them first. " This kind of "extravagant noodles" is the same as the round noodles sold in Changzhi restaurants and the flat noodles eaten by rural households. According to "A Brief Introduction to Vegetarianism" written by Xue Baochen, a native of Shaanxi Province in the late Qing Dynasty, a kind of "noodles with strips" was popular in Shanxi and Shaanxi at that time, which was named "noodles with strips" after mixing with water, adding salt, alkali and clear oil, covering them with wet cloth, waiting for them to touch, tearing them into thin strips and cooking them. It is as thin as leek and as thin as vermicelli, and can be made into flat noodles, three-sided noodles, hollow noodles and stuffed noodles. The shredded noodles can be steamed, boiled, branded and fried. Its practice is the same as "Huimian Noodles" and "oil-soaked noodles" in Changzhi City. Lamian Noodles is a special skill, and you really can't pull the required bar without some effort. Changzhi Lamian Noodles popularized restaurants in various counties, even
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)