Chongqing Beibei Beiquan water-milled handmade noodles, also known as Beiquan Silver Noodles, are "as thin as silk and as white as snow" and have the characteristics of an open center, a smooth and tender entrance, and no mud when reheated. It was founded in Beibei at the foothil

Chongqing Beibei Beiquan Handmade Noodles, also known as Beiquan Silver Noodles, are "as thin as silk and as white as snow" and have the characteristics of an open center, smooth and tender entrance, and no mud when reheated. It was founded at the foot of Jinyun Mountain in Beibei Beibei Ancient Temple has a long history and is an old specialty of Beibei Temple. It is also a time-honored brand and intangible cultural heritage of Chongqing.

There are many delicacies in Chongqing. In addition to hot pot, there must be Chongqing noodles . In addition to spicy noodles, there are also Beiquan water-ground handmade noodles with a strong taste. Among the spicy food, the light and delicious Beiquan noodles can be regarded as Yangchun Baixue.

Chongqing Beiquan Water Mill Handmade Noodles, founded in 1868, has the following functions: kneading noodles, making weights, proofing noodles, cutting strips, joining strips, brushing oil, pulling ring strips, pulling pile strips, rolling strips, lowering the basin, putting on the stick, and pulling the dough. There are 18 production processes including row troughing and shelving. Except for drying, the rest of the processes are all done by hand. For hundreds of years, Beiquan Noodles has been deeply loved by the people. It is a "Chongqing Time-honored Brand" awarded by the Chongqing Municipal Commerce Commission. The authentic Chongqing flavor was once hard to find in the market.

Xiao Lang is the sixth generation descendant of "Beiquan Handmade Noodles" listed in the second batch of intangible cultural heritage in Chongqing. From the age of 16 when he entered the factory as an apprentice to 41 years ago, he has always adhered to the handmade skills of Beiquan Noodles and refused to After countless temptations from outsiders with high salaries, just to ensure the orthodox blood of Bukquan-myeon, Bukquan-myeon gradually regained its vitality.

Xiao Lang and his apprentice Jin Youcheng performed "ring-pulling" on the chopping board, allowing the awakened noodles to initially turn into round strips through pulling, pulling, throwing and other techniques. During the dishing process, the surface of the noodles was still Sprinkle pea powder , then brush with a layer of sesame oil and continue to wake up.

Xiao Lang "rolls" the noodles on the chopping board, skillfully tossing the noodles back and forth in the air. By throwing them high, the noodles can be stretched evenly and have the same thickness. This craft is a unique skill that Master Xiao has practiced for decades.

The chef occasionally pokes the noodles on the chopping board to see if they are properly cooked. When the noodles are ready, the noodles will be "put into the basin", and the noodles will be pulled into thinner strips like the ring strips before, plated in a wooden basin for the fourth time to rest, and then brushed with sesame oil and sprinkled with beans Pink .

Xiao Lang "rolls" the noodles that have woken up in the wooden basin. He first rolls the noodles in the wooden basin into a diamond shape and wraps them around two sticks forward and backward. One stick should have 40 dough circles and 40 noodles. The cross is the norm. The noodles on the roll should be placed in the trough to continue to rise. Occasionally, you need to pull it to allow the noodles to fully stretch.

Xiao Lang’s younger brother Li Tianhong has also been making noodles for almost 40 years. He is another technical leader after Master Xiao. He takes the awakened noodles out of the trough and "pulls" them, and then sprinkles them with green pea flour.

Xiao Lang's apprentice Jin Youhua is making noodles on the chopping board. He continues to thin the noodles coated with soy flour, and separates the noodles with a noodle pin until the roots are clear. In addition to making the noodles smoother, pea flour is also the secret that keeps Beiquan noodles from becoming mushy even after being cooked overnight.

The masters and apprentices are like craftsmen, patiently using dough sticks to slowly thin and elongate the noodles. The thickness of the noodles is controlled by long-term work experience.

The noodles are flying in the air, and slowly become the noodles in our mouth like magic in the hands of the craftsmen. The essence of Beiquan noodles is that they are all hand-made, with 18 steps in the entire process, so hand work is a skill that every noodle maker must develop.

Xiao Lang and his colleagues have improved and optimized the noodle making process through long-term practice to make Beiquan noodles taste more authentic.

In order to improve efficiency and reduce costs, mechanical equipment is now widely used in the noodle making industry. However, as the sixth generation successor of "Beiquan Shuimao Handmade Noodles", Xiao Lang and his colleagues still insist on using traditional techniques and are silently committed to Beiquan Shuimao Handmade Noodles. The inheritance of noodle skills.

After the Beiquan water-milled handmade noodles are made and packaged, they will be put on people's dining tables.

After time and the polishing of skills, the Beiquan water-milled handmade noodles produced by Xiao Lang and his colleagues have always maintained a unique traditional flavor, which is endlessly memorable and praised as the authentic Chongqing taste.

Upstream photographer Ma Jiyu’s works

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