Tongcheng noodles are a traditional noodle dish from Tongcheng City, Anhui Province, China, loved for their unique production process and texture. Tongcheng noodles typically have a firm and smooth taste.
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NameTongcheng Noodles
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CategoryLocal Specialty
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OriginAnhui Province – Anqing City – Tongcheng City
Tongcheng noodles are a traditional noodle dish from Tongcheng City, Anhui Province, China, loved for their unique production process and texture. The noodles, also known as rolled noodles, are a common type of homemade noodle that is easy to prepare.
The best flour for making Tongcheng noodles is wheat flour. Mix the flour with water (if possible, add egg white) while kneading it; the amount of water should be just right – too much and the dough will be too soft to form into a ball, too little and the dough won't hold together. When the dough is smooth and doesn't stick to your hands, divide it into smaller portions (about the size of a bowl). Use a rolling pin to flatten each portion, then roll it out evenly in all directions while sprinkling some flour on top to prevent sticking. To make the dough thinner, you need to keep flipping it over and rolling it out; when it reaches a thickness of about 0.1 inches (you can go even thinner if you wish), it's ready to fold and cut. When folding the dough, sprinkle more flour on it; the width should be about an inch and a half. Not only does the dough need to be rolled well, but it also needs to be cut well; those skilled at cutting can produce noodles that look like they were made by a machine, so try to keep the width consistent when cutting.
Because these noodles are freshly made and eaten, they are delicious and easy to digest. Many people enjoy making them whenever they have free time to let their families indulge in this treat. Some also make them specially for guests.
After the 1970s, with the increased mechanization of grain processing, almost all noodle workshops started producing machine-made noodles.