The oil surface of Pingba, also known as the noodle of Pingba, is a local specialty of Pingba Town, Jingshan City, Hubei Province. The oil noodles are made by pure Zhanghe water, fragrant sesame oil and high-quality wheat flour, which are hand-refined. It has the characteristics of being cool but not greasy, slippery but not sticky, non-sticky and easy to digest. It can be eaten in boiling water for three minutes.
Pingba oil noodles must be purely hand-made, and it is refined by eight processes, including noodles, seasonings, kneading, oiling, separating, noodles, shelf, drying, etc., which takes 16 hours to refine. Any detail will affect the taste of the noodles. The birth of each noodle must pay attention to "the right place and the right people."
Both the noodles and the plate noodles are physically hard. You can only make 40 to 50 pounds of noodles at a time. The plate noodles need to be coated with edible oil. After the shelves are put, the plated noodles must be pulled into noodles. It takes about a day for the process to go down. At present, in Pingba Town of Jingshan, only 800 kilograms of old street oil noodles can be produced every day.
It is understood that the history of the Pingba oil surface production process has a long history. During the Ming Dynasty, Zhu Yuanzhang passed from Caidian, Wuhan to Pingba. At present, this oil surface production process is only available in Jingshan Pingba, so it is called Pingba oil surface. Pingba oil surface was included in the county-level intangible cultural heritage in 2018. (Reporter Wu Qiyong Zou Hao Correspondent Zheng Yun)
Editor in charge: [Li Yuxin]