Changshangong noodles

Changshangong noodles are a specialty of Changshan County, Quzhou City, Zhejiang Province. "White as silver, beautiful and fragrant, slender as silk and long in meaning" is the image summary of Changshan tribute noodles, a traditional famous product of Changshan. For thousands of years, Changshan tribute noodles have been deeply loved by consumers for their unique "color, shape, fragrance and taste". Gongmian, also known as Suomian, is a traditional snack in Changshan, which was given to the royal family as a tribute in the Ming Dynasty. The tribute noodles are made by hand, and the whole procedure takes 12 or 13 hours. Changshangong noodles are salty. People who make tribute noodles have their own recipes, so their tastes are different, and the proportion of dough and salt varies with seasons, so the process of making dough embryo is "secret". After the dough embryo is made, it will be cut into coils and put in a big wooden basin. The noodle chef will wrap the "coarse noodles" on two "chopsticks" in equal proportion, one thick and one thin, one long and one short. When it is just wrapped, the surface is short and thick. After all the "coarse noodles" are wrapped, they will be put into this airtight wooden box to keep the noodles moist. The wrapped "coarse noodles" will be put on the wooden frame in Lamian Noodles in batches and pulled and stretched repeatedly. During the whole process of Lamian Noodles, the tribute noodle master judged when to Lamian Noodles and when to dry the noodles completely by relying on his own experience, so as to ensure that the tribute noodles were pulled to their best length and fineness. Changshan tribute noodles are usually made in August, and the best day to make noodles is sunny and sunny. The amount of salt and the sunlight directly affect the taste of noodles. Generally speaking, the noodles cooked in the first half of the year will be salty and not as delicious as those cooked in the second half. The pulled tribute noodles are generally two meters long and thin enough to pierce a needle. When the noodles are almost dry, they will be taken off the shelf and waiting for packaging. Tribute noodles can't be stored for a long time. Generally, the noodles cooked at this time can't be put after March, and the noodles after March are very bad. Changshan people cook tribute noodles on birthdays, children's full moons, houses' beams and the morning of New Year's Day, so tribute noodles are also synonymous with celebration. Because the tribute noodles themselves are salty, you should put more water in the cooking noodles, and the seasonings of the noodles, such as ginger, onion, soy sauce and lard, are all mixed in a bowl. People who like spicy and vinegar can make ingredients according to their own tastes. Changshangong noodles are smooth in taste, convenient to eat and never tire of eating. Qiuchuan Town, Changshan County has the best taste. (Qiuchuan Town is at the junction with Jiangxi and is known as the "first town in western Zhejiang".
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)