Source: China News Network
On March 2, at the entrance of a noodle shop on Oak Grove Road in Jinjiang District, Chengdu, Yang Yongfu, the third-generation inheritor of the sichuan provincial intangible cultural heritage of the golden silk noodle making technology, showed his cooking skills to passers-by, attracting the attention of onlookers. Yang Yongfu's hand-rolled large knife gold silk noodles were only found in high-end private dishes because of their complex production process and scarce supply. It is understood that the hand-rolled large knife gold wire surface needs to go through multiple processes of "five pushes, five pressures and five rolls", roll out the skin as thin as a cicada wing, and then use a large knife to cut into a thin wire that can be threaded through the needle. The whole process of the noodles is replaced by an equal proportion of duck egg yolks without adding a drop of water, and it takes nearly two hours to make a shop of no more than 500 grams of noodles.
The gold wire skin rolled out by Yang Yongfu is as thin as a cicada wing and can pass through the paper.
Yang Yongfu shows threading needles with a gold wire face.
Yang Yongfu showed passers-by the process of making large knives and golden wire noodles.
Yang Yongfu cut the rolled out dough into thin wires, because the whole process of the noodles did not add a drop of water to replace it with duck egg yolk, and the color was golden, so it was called "golden wire noodles".
Yang Yongfu used a large knife to cut the dough into fine wires, attracting many passers-by to watch.
Freshly baked large knife gold wire noodles.
Freshly baked large knife gold wire noodles. (Photo by Zhang Lang)