Noodles (pronounced hé le) is called huóluǒ in Shaanxi.

Noodles are usually made from yam noodles (fresh sweet potatoes are rubbed directly into millimeter-thick slices with a "rubbing bed" and then ground into flour after drying in the sun), along with a bit of elm skin noodles. The noodles are kneaded into a dosage, and the "press bed" is supported on the pot, and the pressed noodles go directly into the pot below.

The noodles in our hometown were round in cross-section and about 3 to 5 millimeters in diameter. It is similar to the shape of the "round noodles" that are common nowadays. However, the noodles are usually dark brown in color.

How to make noodles

Pour boiling water into a pot and stir the noodles with chopsticks while boiling. You don't need to scald all of it, just one-third or two-thirds of the noodles in boiling water. The boiling water is a very critical step to ensure that the noodles are strong and not streaky, which is also a skill of our Qingyang people to make noodles. Some people say that I just use warm water to mix the noodles, so I don't need to scald the noodles.

In fact, you can try my method, warm water and noodles pressed out of the noodles taste hard, not easy to digest, with boiling water scalded noodles pressed out of the noodles taste pliable, sinewy, non-strip.