“China’s first village of dried noodles” exported to Los Angeles, USA

"China's first village of dried noodles" exported to Los Angeles, USA

On April 28, news from the Propaganda Department of Zhongjiang County Party Committee stated that a batch of Zhongjiang dried noodles worth US$20,000 was successfully shipped to the United States under the supervision of Deyang Customs, marking a zero breakthrough in the direct export of Zhongjiang dried noodles. This batch of noodles will be shipped to the United States and sold in supermarkets such as Wal-Mart, Carrefour and Dahua in Los Angeles.

On the morning of April 28, an interview group from Deyangxing, a media from the Chengdu-Chongqing Double City Economic Circle, walked into Juehui Village, Northeast Town, Zhongjiang County to experience the “intangible heritage on the table”.

Juehui Village, known as “the first village of Chinese dried noodles”, is located on the banks of the Kaijiang River. It is an ordinary small village with more than 40 households, and every household makes a living by making noodles. Walking into Juehui Village, noodles like silk hung on the roofs of every house. The working villagers are exposed to the light and flowing water lines to bask their faces, like a soothing and elegant dance…The five-meter-long noodles are as thin as hair, hung with braces and connected to a wall of noodles.

The fermented noodles produce a large number of yeast and honeycomb-like bubbles, so that the noodles are filled with micropores, and the holes are connected to have a “hollow” effect, so Zhongjiang noodles are also called “Zhongjiang Hollow Noodles”.

Sister Luo, a local noodle master, introduced that the process of making Zhongjiang noodles is cumbersome, including 18 major processes and 70 small processes, such as kneading, opening, coiling, fermentation, stretching, stretching, bamboo, powdering, and drying. The process, from taking water and noodles to cutting noodles, usually takes 18-24 hours.

In addition to the craftsmanship, the quality of the flour, the water used for mixing and the drying time are the most important. The water must be from the underground well in the village, and the flour is made of high-quality winter wheat. October to May of the following year is the best time to make dried noodles.

Zhongjiang dried noodles originated in the Song Dynasty. In the early years of the Ming Dynasty, the craftsmanship of making dried noodles had already spread among the people, and Zhongjiang dried noodles began to be sold everywhere. In the Daoguang period of the Qing Dynasty, Zhongjiang dried noodles reached their heyday.

Zhongjiang dried noodles successively successfully applied for the first batch of intangible cultural heritage in Sichuan Province, obtained the Zhongjiang dried noodles certificate of origin trademark, and successfully became a national geographical indication protection product.

This batch of dried noodles exported to the United States totals 8 tons, with a total value of more than 300,000 yuan. A few days after arrival, they will be sold at Wal-Mart, Carrefour, Dahua and other supermarkets in Los Angeles. The Zhongjiang dried noodles exported this time have been sold at a price of RMB 120 per jin abroad.

According to the plan, the annual export volume of Zhongjiang dried noodles will reach more than 100 tons. In recent years, the two-level commercial departments of Deyang city and county have coordinated to provide “one-to-one” services to solve the problems encountered by enterprises in the export process. At the same time, further speed up the circulation efficiency of the inspection link, realize the “zero delay” of supervision and release, and greatly shorten the customs clearance time for enterprises.