Lingbao Pared Noodle

Last updated by chinatravel at 2014/5/2

With a history of more than 200 years, the pared noodle is the most popular local food in Lingbao City. The kitchen knife used to cut the noodle is three-chi long and five-cun wide (chi is a traditional unit of length, equaling to 1/3 meter; and a cun equals to 1/3 decimeter). When making the noodle, people roll dough into thin broad piece which is one-chi wide and fold the dough piece once every few cun apart until the dough piece is about 10 layers thick. Then they cut the dough piece with the knife and the pared noodle is made. Lingbao pared noodle falls into four different groups as the noodles are of different sizes. The noodle’s size varies from as thin as fine dried noodles to as wide as two pieces of leek leaf. The sauce and the flavor also vary as the sizes of the noodles vary. Normally, people eat thinner noodles at breakfast and wider ones at lunch. The sauce is usually sour and spicy.

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