Changxing Dry-Tossed Noodles 长兴干挑面

Changxing Dry-Tossed Noodles (长兴干挑面) are a breakfast dish associated with Changxing (长兴), Huzhou (湖州). A Zhejiang Workers’ Daily (浙江工人日报) report describes noodles served without soup and mixed with seasonings using lifted, tossing movements.

Lard, soy sauce and scallions

The newspaper’s account names fresh pork lard, local slender scallions, traditional soybean sauce and a house-made spicy seasoning. The finished noodles have an oily sheen, and diners mix them with chopsticks so the hot noodles, seasonings and juices from the toppings combine. Both richer spicy bowls and lighter versions appear in the account.

A local meeting of food traditions

Reporter Pan Xiande (潘仙德) links the dish to Changxing’s migration history. He describes local cooking meeting Henan (河南)’s handmade noodle tradition and Anhui (安徽)’s richer oil-and-sauce flavours.