Hollow Hanging Noodles is a specialty of where

Hollow Hanging Noodles is a specialty of Zhangjiashan Town, Wubao County, Shaanxi Province.

Zhangjiashan Town hollow hanging noodles is an ancient traditional noodle snack. Its inheritance has been passed down orally. According to local government testimonies, the earliest recorded practice of hollow hanging noodles was during the Wanli reign of the Ming Dynasty, while according to local people, hollow hanging noodles have been passed down for a long time in the Ming Dynasty, commonly known as hollow hanging noodles in folklore, and officially known as thousand-year handmade hanging noodles, mainly produced in Zhangjiashan Village, Rangou Village and Gaojia elevated bank villages in Zhangjiashan Town, Wubao County, Shaanxi Province. There is no written description of the hollow handmade noodles production process of the old Zhang family in the 'hometown of Liuqing', and it is completely passed down from father to son by word of mouth to this day. Meanwhile, deep in the Qinling Mountains, Shangluo Shanyang hollow hanging noodles is also a masterpiece, as the saying goes, good mountains, good water, good noodles, and the noodles here are also highly respected by noodle lovers.

According to historical records, Zhangjiazhan hollow handmade noodles "stem straight through, material rare flavor delicacies, each offering to make up for", the so-called "stem straight through" is a cross-section of each hanging noodles have a needle tip like holes, hollow hanging noodles also named. Because Zhangjiashan handmade noodles are processed with high-quality flour, their finish is good, boil-resistant, not muddy soup after cooking, and then with lamb, chicken soup, broth, etc. in northern Shaanxi Province, the flavor is excellent and nutritious, so there are "materials, rare delicacies, and every offer to make up for the" evaluation.

Processing hollow noodles is a tiring work, large and small processes have more than a dozen, can not be sloppy. The entire production process takes about 20 hours to complete. The process is roughly divided into and noodles, yin noodles, cut noodles, rolling big strip, rolling two strips, plate strip, on the chopsticks, yin strip, split chopsticks, and then yin strip, out of the chopsticks, on the rack, drying, sealing and so on.