Taihe Banmian (太和板面), also known as Anhui Banmian or Taihe Lamb Banmian, is a signature snack from Taihe County in Fuyang, Anhui Province. With a long and rich history, this dish has become a beloved part of Anhui’s culinary culture. Banmian, meaning “flat noodles,” is characterized by its chewy texture, aromatic broth, and tender lamb. The dish is popular not only in Taihe but also in other parts of Anhui and beyond, thanks to its distinctive flavors and satisfying taste.
Origins of Taihe Banmian
The origin of Taihe Banmian is surrounded by multiple theories. One account traces its roots to the late Ming or early Qing Dynasty. It is believed that the dish was initially popular in the Hefei area of Anhui. Over time, as people moved and interacted across regions, the dish spread to other parts of Anhui and beyond.
Another theory, with a more colorful backstory, suggests that the dish dates back to the Eastern Han Dynasty. It is said that during this period, the famous general Zhang Fei, who was stationed in Taihe (then called Fuyang), found the noodles provided to his troops too soft and lacking in chewiness. To satisfy his craving for a firmer, more satisfying texture, a chef experimented with different methods until he finally developed the technique of “slapping” the dough. This method created the chewy, elastic noodles that are now a hallmark of Taihe Banmian.
Preparation and Craftsmanship
- Kneading the Dough: High-quality flour is combined with cold water to form the dough. A small amount of salt and alkali is added, and the dough is kneaded repeatedly until it becomes smooth, soft, and pliable. Once ready, the dough is shaped into small rods and lightly coated with sesame oil to prevent sticking.
- Slapping the Dough: This is the signature step in making Taihe Banmian. The dough rods are placed on a flat surface, and the chef uses both hands to grip the ends. With a sharp motion, the chef lifts the dough above their head and slaps it down onto the surface. The dough is stretched and pulled as it is slapped, gradually becoming longer, thinner, and more uniform in size.
- Boiling the Noodles: Once the noodles are prepared, they are boiled in a pot of water. After the water comes back to a boil, fresh vegetables, often leafy greens, are added. The noodles and vegetables are then scooped out of the pot and placed into a bowl.
- Making the Broth: The broth for Taihe Banmian is equally important and requires careful preparation. Lamb fat and meat are combined with a blend of spices, such as fennel, Sichuan peppercorns, and cinnamon. The ingredients are simmered slowly over low heat, allowing the flavors to meld together. The result is a deep, rich, reddish-brown broth that is aromatic and flavorful.
Taste and Characteristics
Taihe Banmian is known for its distinctive texture and rich, flavorful broth. The noodles, which are soft yet firm, are transparent and smooth when cooked. The texture is chewy and satisfying, with just the right amount of bite, making each mouthful a pleasure. When paired with the fresh vegetables, the noodles offer a delightful contrast of flavors and textures.
The broth is another standout feature of this dish. Infused with the flavors of lamb, fragrant spices, and herbs, it has a deep, savory taste that complements the noodles perfectly. The addition of medicinal herbs, such as fennel and cinnamon, not only adds to the broth’s complexity but also contributes nutritional and health benefits.
