Introduction
Dunhuang Saozi Noodles are a traditional specialty with a long history, famous for their:
Thin, chewy, and smooth noodles
Rich, oily, and slightly sour broth
Spicy and aromatic flavors
This dish is a beloved comfort food in Dunhuang, combining handmade wheat noodles with a hearty, flavorful soup.
Historical & Cultural Background
Saozi Noodles trace their origins to the Tang Dynasty's "Longevity Noodles".
According to ancient records, Tang people ate "soup noodles" on birthdays for good luck.
The poet Liu Yuxi once wrote: "As a guest at the table, I lift my chopsticks to eat soup noodles."
Over time, the dish evolved into today’s Saozi Noodles, influenced by Silk Road ingredients.
How It’s Made
Saozi Noodles are hand-pulled wheat noodles served in a savory, slow-cooked broth.
1. The Noodles:
Made from wheat flour, kneaded and rolled thin.
Cut into long, even strips (resembling leek leaves).
Boiled until tender but still springy.
2. The Soup (Key to Flavor!):
Sauté minced pork/lamb with turnips, potatoes, and spices.
Simmer with water to create a rich stock.
Add tofu, scallions, garlic, cilantro, dried shrimp, and sesame for extra aroma.
3. Serving:
Place noodles in a bowl, ladle hot soup over them.
Garnish with chili oil for extra spice.
Why Try It?
✔ Silk Road heritage – A taste of ancient Dunhuang.
✔ Balanced textures – Silky noodles + crunchy veggies.
✔ Comfort food – Warms you up after desert explorations.
Best places to eat: Local noodle shops, Shazhou Night Market.
A bowl of Saozi Noodles is more than a meal—it’s a delicious piece of history!
