Zhongjiang noodles, as thin as hair, are China's national geographical indication products, inheriting the taste of thousands of years of handicraft, known as "intangible cultural heritage on the table". On November 19, the news from the Commerce Department of Zhongjiang County, Deyang City, Sichuan Province, recently, the first batch of Zhongjiang noodles worth more than 20,000 yuan was sent from Deyang City to Japan, which will be sold in chain supermarkets, tourist attractions and some high-end hotels nationwide in Japan, and the annual sales volume is expected to reach 80-100 tons.
The history of Zhongjiang noodles has a long history, originating from the Song Dynasty, flourishing in the Ming and Qing dynasties, and has a history of more than 1,000 years.
The production process of Zhongjiang noodles is complex and cumbersome, and the production process can be called an artistic performance. Among them, the two techniques of large strips and small strips are the most ornamental. The noodles are kneaded, kneaded, pulled and pulled in the hands of the craftsmen and on the board, and the noodles are rhythmically slammed into the board by the right hand, making a "banging" impact sound, passing to the left hand and forming a wonderful rope circle and rope line in the air.
Juehui Village, Jiexing Town, on the edge of Zhongjiang County, is a famous local noodle village. There are more than 40 households in the village, 90% of which are noodle households.
Zhongjiang Noodle Village.
The style of Juehui village living is very different from other places, its "hui" shaped courtyard pattern, the roof is connected to form a wide platform, clean, transparent, open, is the best place to dry the noodles. The noodles can be hung up to 5 meters long when drying, and the thinnest noodles can pass through the eye of the needle.
Dry the noodles in the middle of the river.
After fermentation, the noodles produce a large number of yeast and honeycomb-like bubbles, so that the noodles made are covered with micropores, and the holes are connected to have a "hollow" effect, so the Zhongjiang noodles are also called "Zhongjiang hollow noodles".
The local noodle master said that the process of making Zhongjiang noodles is cumbersome, and it takes 18 traditional manual processes and 70 small processes to complete the noodles, such as noodles, open strips, wire strips, fermentation, large noodles, small strips, bamboo, puff powder, and dry noodles, and it generally takes 18-24 hours to complete the package from water and noodles to cut noodles.
Villagers make Zhongjiang noodles.
The Zhongjiang handmade noodle hanging process was included in the list of representative items of intangible cultural heritage in Sichuan Province, and was also rated as a national geographical indication product of China. Making noodles is not only a business card of Juehui Village, but also a way of life that local villagers have inherited from generation to generation.
Zhongjiang noodles adopt the "company + farmer" model, unified raw materials, unified formula, unified technology, Zhongjiang handmade noodles industry has developed rapidly to specialization and scale, the production level continues to improve, product quality continues to improve, product structure is constantly enriched, and sales channels are increasing. At present, there are 700 noodle producers, with an annual output of 3 million kilograms and an annual output value of more than 300 million yuan.
Previously, a batch of Zhongjiang noodles was successfully shipped to the United States under the supervision of Deyang Customs, marking a breakthrough in the direct export of Zhongjiang noodles. This time, Zhongjiang noodles will be exported to Japan and will be on the table of local citizens.
Red Star News reporter Wang Mingping and Xiao Kaifeng provided pictures
Edited by Peng Jiang
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