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December 25, 2014

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Noodles come in so many shapes and sizes

By Wu Huixin | December 25, 2014, Thursday | Print Edition

WHEN chilly winter winds whip through Hangzhou, many locals like to slip into roadside eateries to warm themselves up with steamy bowls of noodles.

Pian’erchuan, noodles with preserved vegetables and sliced bamboo shoots, is often the first choice but there are also noodle shops serving a wide range of noodles from Shaanxi, Hubei, and Gansu provinces.

Shanghai Daily breaks down four popular noodle varieties and recommends a place serving them in Hangzhou.

Youpo noodles

Youpo noodles to Shaanxi people are like pian’erchuan to Hangzhou people. The importance of the noodles are reflected by an interesting saying that if a woman can’t cook youpo noodles well, she is prone to be despised to a large degree after marriage. This underlines the importance noodles play in the daily diet of Shaanxi people.

It’s a simple dish to make. First, season dry noodles with red pepper powder, salt, vinegar, garlic and chopped onions. Then pour in the hot oil and they’re done. The noodles sizzle and smell great when the scalding oil is added.

Various homemade recipes exist since they are easy to make.

 

Where to eat: Central Plains Big Bowl

Address: 270 Fengtan Rd

Tel: 0571- 8190-3316

Regan noodles

As a specialty of Wuhan, capital city of Hubei Province, regan noodles are often eaten for breakfast and travelers to the city are strongly recommended to try them.

The noodles, mixed with soy sauce and sesame paste, are topped with pickled vegetables, dried radish and chili oil. They are served both in street food stalls and up-scale restaurants.

 

Where to eat: Dehong Noodle Shop

Address: 41 Dexin Rd

Tel: 0571-8888-4162

Dandan noodle

Dandan noodles are famous in Sichuan. Dandan in Chinese means shoulder pole. It was created by Sichuan vendors who used a shoulder pole to carry a small stove on one end and a pot on the other. They cooked their spicy noodles on the side of the street.

Dandan noodle are smooth and tenuous and come in a spicy broth. Toppings include pork, scallion, lard, bean sprout, chili oil and shredded garlic. Many diners sweat, even in the winter, when eating a bowl of fiery dandan noodles.

 

Where to eat: Ba Guo Bu Yi Restaurant

Address: 32 Jiefang Rd

Tel: 0571- 8704-8888

Daoxiao noodles

Daoxiao noodles are short, thick and irregularly shaped as they are cut from the dough with a knife and added into the soup.

Daoxiao means knife slicing in Chinese. Toppings vary although pork, vinegar and sweet bean paste are common.

Daoxiao noodles date back to the Yuan Dynasty (1271-1368). At the time, Han people in Shaanxi Province were banned from using knives as the newly founded court feared a rebellion. Thus Han people started using thin iron sheets to slice dough. Unexpectedly, this slicing method spread across the province and later evolved into a special performance that is still practiced today.

 

Where to eat: Xiyu Noodle Shop

Address: 176 Zhongshang Rd N.

Tel: 0571-8558-6759

iDEAL


 

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