Intangible Cultural Heritage in Chang'an: Lantian Maosheng Noodle Making Technique

Noodles is a traditional noodle dish in Shaanxi Province and Shanxi Province, mainly popular in Shaanxi, southern Shanxi and Huixian, Liangdang and Chengxian in Gansu, with a history of 3,000 years. It is not difficult to make noodles, many people will: first of all, the flour is mixed with salt water, covered with a damp cloth for more than 1 hour, then adjusted to a softer degree and rolled into a thicker and wider dough sheet, and then the hands pinch the ends to a certain length and then fold the noodles in half, repeat the above actions, repeated many times after throwing into the pot of boiling water to cook and fish out, add spices, cheeks and spicy powder, sprinkle with hot oil and stir it. Duan Junyan from Lantian, the "hometown of Chinese chefs", has taken the noodle pulling to a higher level, and in January 2017, Lantian Maosheng noodle making skills were included in the fifth batch of intangible cultural heritage representative projects in Xi'an.

In Lantian, it can be said that no one does not know that Maosheng pulled noodles, ten miles and eight townships are famous far and wide, and there is also a local saying "Duan Junyan, general manager of Maosheng Hotel, pulled out nearly 100 million yuan"! Lantian pays attention to cooking and advocating skills, and after several generations of exploration, summary, practice and operation of the Duan family, the popular and home-style technique of hand-pulling noodles has been sublimated into a pasta making art realm that can only be achieved by more than 20 processes without years of hard work. A bowl of noodles with some green onions, oil and salt, but has the characteristics of the noodles themselves, which are smooth, refreshing and endless aftertaste, and have been awarded the "Chinese Famous Spot" award by the China Cuisine Association. It has become a food that has been word-of-mouth in Lantian and the surrounding area for generations.

It is said that there are more than 20 processes of hand-pulled noodles, including wheat selection, tun mai, grinding noodles, water, oil, fire, oil, salt, noodles and kneading, noodles, soup, color, cheek, and oil, so that a bowl of ordinary noodles can eat the aroma of wheat, and eat a variety of wonderful sensations on the tip of the tongue such as light, softness, softness, toughness, smoothness, coolness, elasticity, and slip of the hand.

With the east wind of reform and opening up, Duan Junyan went from setting up a stall in front of his home to selling noodles to opening a small restaurant in the south of the county town, and finally building a luxuriant hotel, after decades of hard work, he "pulled" out a legendary and wonderful life.

#在长安 #