Party Secretary Endorses Wuchuan Noodles
Do you want to taste authentic Hulunbuir noodles? Please come to Wuchuan County, Hulunbuir City…
On March 23rd, Wang Lixiang, Standing Committee of the Inner Mongolia Regional Party Committee and Mayor of Hohhot City, went to the countryside for investigation at Wuchuan County. Lunchtime arrived, and Wang Lixiang entered a restaurant on the roadside near the road, ordered a cold soup noodle and endorsed 'Hulunbuir noodles' for Wuchuan noodles.
Passed down through the ages by the locals
'Hulunbuir noodles are number one in the north mountain'
Wuchuan is located at the north foot of the Yinshan Mountains
It enjoys the reputation of 'Noodle Town'
Inner Mongolia noodles are in the back mountain, back mountain noodles are in Wuchuan. The Great Northern Wilderness, ancient Yinshan, is the natural boundary between nomadic and agricultural life. Wuchuan is located in the north foot of the Great Northern Wilderness, due to its location at the north foot of the Yinshan Mountains, it has a long daylight time, a large diurnal temperature difference, and concentrated rainfall, belonging to a typical continental climate of mid-temperate. This environment is suitable for wheat's cold and drought-resistant characteristics, which can be regarded as occupying both the time and the location, plus the Wuchuan people use steaming, cooking, baking, roasting, and stir-frying techniques in noodles, resulting in a wonderful effect.
In Wuchuan, there are as many as 40 ways to make noodles, just steaming method there are 17 kinds, one must fry noodles first, two noodles must be steamed, three noodles must be steamed. Only when these 'three cooks' are in place, noodles are delicious to eat.
'Noodle Wok' and 'Noodle Fish' are representative works of 'cooked three times' noodles. After mixing the dough, take a small piece the size of your thumb, and use it to press it into thin sheets on a smooth stone board, then lift it to roll it into a roll around your finger, and one by one, stack it into a honeycomb shape in the basket. 'Noodle Fish' is made by hand-kneading noodles into thin strands, once or twice or four strands, lying on the basket, after making 'Noodle Wok' and 'Noodle Fish', put it into the basket to steam for seven or eight minutes.
The fragrant and soft 'Noodle Wok' and 'Noodle Fish' have a soft, fragrant and smooth texture, but they also need to be accompanied by soup to adjust the best taste of noodles. The 'Noodle Wok' and 'Noodle Fish' right out of the basket with mutton and potato soup (hot soup) or cucumber and radish soup (cold soup), the fragrance of mutton, the richness of potatoes, the freshness of cucumbers, the crispness of radishes, combined with the soft and sticky noodles, chew and savor, it seems to be able to appreciate the heat of the plateau, the mildness of the plains…
It is said that 'thirty miles of noodles, forty miles of cake' , eating noodles cannot be too full, eat half full, then drink a bowl of 'mother and child water', that is the soup from steaming noodles, this also fits the way of health,
The popularity of noodles in Wuchuan and their longevity for hundreds of years are closely related to their rich nutritional components. Noodles are rich in eight amino acids, fat content, high dietary fiber and other contents are the first five grains, protein, calcium, phosphorus, vitamin content is also higher than white flour, rice, corn.
In the past, the resources in the back mountain were relatively limited, vegetables were a luxury here, but people living in Wuchuan rarely suffered from malnutrition. Noodles are rich in nutrients, which is also beneficial for lowering cholesterol, lowering blood sugar and weight loss. The fragrant, soft, smooth texture, the wonderful techniques, the diverse nutrition, noodle food has already not limited to the back mountain area, it has entered north and broad and even top international food culture circles.
