Jiangshui Noodles (浆水面) are believed to have originated during the Han Dynasty, specifically during the reign of Emperor Gaozu Liu Bang. According to legend, the name Jiangshui was derived from a discussion between Liu Bang and his chancellor, Xiao He, while they were in Hanzhong. Over the centuries, this dish has been passed down through generations, evolving into a beloved traditional delicacy in Gansu Province.
Preparation Process
The making of Jiangshui Noodles involves several intricate steps, each essential to achieving the dish’s unique flavor:
- Preparing Jiangshui: Jiangshui is the key ingredient for making Jiangshui Noodles. It is typically prepared by blanching fresh vegetable leaves, such as celery and cabbage, in boiling water. Afterward, these leaves are immersed in a container filled with cool boiled water. A small amount of old Jiangshui is added as a “starter,” and the container is sealed to allow the mixture to ferment with lactic acid bacteria for about a week. The resulting Jiangshui is a pale white liquid with a slight tang. When served, it can be sweetened with a touch of sugar for a balanced sweet and sour taste.
- Preparing the Noodles: The noodles are made using high-quality wheat flour. The dough is kneaded, rolled out, and then cut into thin, thread-like strands. This creates noodles that are delicate and fine.
- Cooking Process: In a wok, an appropriate amount of oil is heated, and chopped scallions, ginger, and dried red chili peppers are sautéed until fragrant. Then, Jiangshui is added to the wok to bring it to a boil. Water and soy sauce are incorporated and allowed to simmer before adding salt to taste. The cooked noodles are rinsed in cool boiled water to stop the cooking process and drained. A bit of oil is mixed in to prevent sticking. Finally, the noodles are placed in a bowl, topped with cooled Jiangshui, and garnished with a spoonful of spicy chili oil (油泼辣子).
Flavor Profile
Jiangshui Noodles are renowned for their unique combination of sour, spicy, and aromatic flavors. The sourness primarily comes from the Jiangshui, which aids digestion and stimulates the appetite. The spiciness is contributed by the chili oil and other seasonings, while the aromatic quality is derived from the fresh vegetables and the noodles themselves. The dish is refreshingly light, with chewy noodles and a rich broth, making it an ideal choice for summer dining.
In Gansu, Jiangshui Noodles are often served with various accompaniments, such as pickled chives, tiger skin chili peppers, and braised meats, enhancing the overall flavor and texture of the dish. This diverse combination creates a satisfying and delightful eating experience that reflects the region’s culinary richness.
