Hele Noodles in Chicken and Duck Broth 鸡鸭和乐

Hele Noodles in Chicken and Duck Broth (鸡鸭和乐) is a Weifang (潍坊) speciality made with flour-and-starch noodles and a stock cooked from both birds. The noodles are thicker than ordinary noodles, with a supple, chewy texture.

How it is made

A dedicated hele noodle press (和乐床子) shapes the dough. The noodles cook in the chicken-and-duck stock, then are lifted out and combined with the original broth and shredded chicken and duck. The resulting bowl has a meaty aroma and a full-flavoured soup.

Ingredients

Accompaniments can be selected to suit the diner. The choices include sweet pickled garlic, salted Chinese toon, salted Chinese chives and chilli oil, alongside a meat topping called hanrou (旱肉).

Where it comes from

Hele (和乐) is pronounced huo luo in Weifang speech. Chinese Wikipedia groups it among the city’s three noted snacks, together with Chenghuangmiao meat-filled flatbread (城隍庙肉火烧) and Chaotianguo (朝天锅).