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Red heritage intertwined with ancient charm and elegance.
The red gene intertwines with the ancient charm and style.
Xie Family Cold Noodles with Buckwheat Flour
Xie Family Buckwheat Noodle Jelly is a distinctive traditional snack from Zhijin County, Bijie, Guizhou Province. It is also one of the “Time-Honored Brands of Bijie” and one of the “Top Ten Highly Recommended Buckwheat Noodle Jellies” featured in Guizhou Province’s campaign to promote and preserve traditional culinary culture.
- Historical Heritage Xie Jia Qiao’s cold noodles have a history of over 70 years and have been passed down through three generations. The founders were the elderly couple Xie Renhua and Zhang Huaizhen. The second-generation inheritor, Li Hongxia, is their fourth daughter-in-law. Now, the third generation has also taken over the torch, continuing to safeguard this delicious delicacy.
- Manufacturing process We select high-quality sweet buckwheat from Zhijin or Weining. After drying, hulling, and grinding the buckwheat into granules, we place it in a muslin bag and soak it for 12 hours. Then, we repeatedly rub it with water to extract the juice. Once the juice has settled, we carefully skim off the clear upper layer of water. Next, we transfer the pure juice into a pot, add water, and begin cooking while stirring continuously for three hours. Both the heat level and the amount of water must be precisely controlled; otherwise, the taste will be compromised. After cooking, we pour the mixture into small basins and allow it to cool for about 10 hours until it solidifies into a crystal-clear, translucent block.
- Texture characteristics The finished buckwheat jelly is divided into two parts: the core and the skin. The outer skin is slightly firm, dark in color, richly fragrant with buckwheat, and delightfully chewy. In contrast, the inner core is smoother and softer, with a milder buckwheat flavor. When serving, use a specially designed crescent-shaped “jelly scraper” with tiny holes to shave the jelly into thin, elongated strips. Arrange these strips in a star shape on a plate—both visually appealing and easy to eat.
- Dip sauce preparation The dipping sauce is the “soul” of Xie’s Buckwheat Cold Noodles. Its main ingredient is homemade fermented bean curd—made by grinding soybeans into a paste, boiling it, and then coagulating it with sour brine to form tofu. The tofu is cut into cubes, wrapped in rice straw to allow it to ferment naturally, developing white mycelium. Then, salt, Sichuan peppercorn powder, and liquor are added, and the mixture is bottled for further fermentation. To prepare the dipping sauce, the fermented bean curd is mashed and dissolved with ginger juice and garlic water, then mixed with roasted soybeans, chopped green onions, fish mint leaves, chili flakes, sesame oil, and Sichuan peppercorn oil. It can also be served with a soft-boiled century egg. The flavors—fragrant, spicy, refreshing, and cool—immediately blend together, creating a rich and complex texture.
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