Dashi handmade noodles (a specialty of Linhai, Zhejiang)

Introduction to Handmade Dashi Noodles

The noodles are as fine as hair, as white as jade, soft to the touch, smooth and sticky in taste, and have a pure fragrance. They are named after their vertical hanging. It has always been one of the staple foods of the people in the northwest mountains of Linhai, and is an indispensable major delicacy for local gatherings and wedding banquets

Almost every household in the Dashi area will make the hanging noodles, and the required materials are not complicated, just salt, water, and flour ground from locally grown pollution-free wheat. The main reliance is still on patience and experience, in order to grasp the timing of dough awakening appropriately, making it full of stickiness and flexibility. The optimal ratio is 50 kilograms of flour and 27 kilograms of water. For 1 kilogram of flour, 6-8 taels (300-400 grams) of salt need to be added to make it flexible, and the noodles should be stretched continuously

The awakened dough will slowly be rolled into a whole strip, coiled into a fragrant shape, and then further awakened until it becomes soft. Afterwards, the dough will be manually wrapped around two bamboo sticks that resemble long chopsticks. If done by hand, the movement will be like a skilled Wing Chun player beating wooden stakes, full of dynamism

After the noodles are completely wrapped around the chopsticks, they will stretch again, and then the chopsticks will be placed on a dedicated rack and further awakened. The wonderful scene gradually appears in these minutes. As time passes, the noodles, which were originally as thick as wooden sticks, will be slowly stretched and thinned by gravity. After about 3 hours, they will eventually become as thick as chopsticks

At this moment, I finally realized that noodles are made by "hanging". The final process is to pull two chopsticks like a dance, and the noodles will be stretched into fine threads. Then, hang them on the rooftop and gently sweep them back and forth with a bamboo stick, making the noodles further thin. The threads will hang down and wait for the sun to evaporate the moisture in the noodles. After drying, they can be cut and packaged

What are the characteristics of the handmade hanging surface product made of large stones

Fine as hair, white as jade, soft in the mouth, smooth and sticky in taste, pure in aroma, this is called noodles

Tasting method for handmade hanging noodles in Dashi

Radish shreds and hanging noodles are the best partners. The unique "Radish shred soup hanging noodles" have a smooth and silky texture. Adding taro, marinated bacon, egg shreds, etc. to the soup, the strong noodle aroma brings a homely yet classic taste

Before stir frying, the noodles should be steamed until soft. After steaming, water should be added and steamed again to make the noodles softer and more transparent. This will make it easier to "handle" during stir frying. Add pork belly, garlic sprouts, etc. and slowly fry until the noodles are fragrant and sticky