Huohe noodles
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Coming out in the middle of the night to eat a bowl of huohe noodles. Huohe noodles are one of the traditional specialty noodles from the five provinces in northern China: Shanxi, Hebei, Shandong, Henan, and Shaanxi. To prepare them, people use a Huohe machine (a tool with holes used for making these noodles). The mixed buckwheat flour and sorghum flour (with wheat flour being used more often these days) is placed into this machine, and by sitting on a lever, the dough is pressed into long strands, which are then cooked in water to be eaten. This unique traditional method of preparing food has been practiced ever since, becoming a distinctive delicacy in the western and northern regions of China. Huohe noodles have a particularly early origin in southern Shanxi. In the Yuncheng, Linfen, and Jincheng areas, hohe noodle shops can be found everywhere in the streets and alleys. Locals joke that \"Quwo hohe noodles could apply to be recognized as an intangible cultural heritage,\" which shows just how much the locals love these noodles. The Huoheuo pots from Xiguan, Ningjin County in Hebei Province, the Huoheuo noodles from Jiaxian County in Henan Province, and the buckwheat Huoheuo from Ulanqab City in Inner Mongolia are also well-known throughout the region. They are similar to the Huoheuo noodles from Quwo in Shanxi Province, but each has its own distinct characteristics. Huoguo noodles are also common in Datong, Shanxi; Handan, Hebei; central and western Inner Mongolia; eastern Gansu; and Yanchi, Ningxia. In August 2018, Huohe noodles were included in the list of provincial intangible cultural heritage items in Hebei Province.
We have this in the Northeast as well; what’s most important is to soak the corn kernels in water until they start to smell bad, then grind them with a stone mill. After that, use plant ash to absorb the moisture through a filter cloth, and the remaining material is treated in the same way. There is another one called “Stinky Stubble,” also known as “Huohe.” It is now popular as a snack at morning markets.
Same name, different manufacturing methods!
The method of preparing huohe noodles is basically the same, but there are various ways of eating them. Ways to eat it in Linfen, Shanxi: 1. Cold hohe noodles, 2. Crispy meat noodles, 3. Tofu noodles, 4. Meatball noodles (among which hohe noodles are further divided into those pressed fresh and those reused). The Huohe noodles from Jinzhong, Shanxi, are pressed fresh, and they are eaten by pouring sauce over them. Pasta is the favorite of people in the north.
I still prefer to eat buckwheat hot pot noodles!
It seems that there’s an episode in ‘Where Is Dad?’ where they break someone’s pasta-making tools
I agree with you; these noodles are delicious and chewy
I have a question: Among huohe noodles, there are those made fresh on the spot and those reused. Which one tastes better? Is it the fresh-made ones that give off a more ceremonial feel?
In the northeast, it’s different; it’s called suantangzi, and the tools used are also quite special
Each has its own flavor; it’s just that the preparation methods and flavors differ