Dunhuang Fried Noodles with Dumped Noodles

"Bogeda" is a popular food in Dunhuang area, and almost everyone in the countryside can make it. Dunhuang people do not add salt when making "Bogeda", because adding salt will make the dough firm, that is, it is not easy to cook thoroughly with "tendons and bones". The dough balls made without salt are easy to cook, with honeycomb-like pores in the middle, which are easy to digest, and will not "swell" people even if they are thick. After mixing the dough, add a little vinegar and stir well, so that the dough balls made in this way are smooth and refreshing. If you make this kind of food at home, you can make it into soup noodles or dry noodles. When eating dry noodles, put the leeks in a boiling water pot and blanch them slightly, then take them out, cool them with cold water, chop them, sprinkle a little salt noodles, mix them well, and put them on the rice (you can also eat them with other dishes), and then mix them with oil-splashed chili, vinegar, oil-splashed garlic paste, etc. The fragrance will really make you want a second bowl after eating one bowl. If you want to make noodle soup, use diced meat, black fungus, golden needles, shiitake mushrooms, tomatoes and other fresh vegetables, stir-fry with seasonings, then add appropriate amount of clear soup to make it into臊子汤 and then put in the cooked noodle balls.

In fact, the method and name of "Bo Geda" have their origins. In the old days, when the rural people in Dunhuang went to the lake beach to collect firewood, in order to save trouble and convenience, they added appropriate amount of water to the flour and made it into a thick batter, then stirred it with chopsticks until it was smooth and strong, and then used a chopstick to push the batter along the edge of the bowl into a thick chopstick head and thin at both ends, or even as thick as a little finger, and put it into a boiling water pot. After covering the pot and cooking, it was scooped into a bowl and eaten with pickles, oil-splashed chili, and old black vinegar. It is an authentic folk meal. Because it is simple to make, easy to eat, and has a unique shape, it is also called "lazy man's rice" and "bachelor's rice". There is also a kind of pasta with a thin and uniform shape, no more than an inch long and pointed at both ends, called "Bo Yu Zi". Its method is basically the same as "Bo Geda", except that a little salt must be added when kneading the dough. The pasta made in this way has bones, but the production is more technical. Therefore, "Bo Geda" is a traditional folk pasta with a long history in Dunhuang.

Maybe some people will think of the fact that people from Dunhuang are called "Dunhuang lumps" by some outsiders. It is because of the above reasons that people from Anxi (now Guazhou County) and other neighboring counties call people from Dunhuang "Dunhuang lumps". Just like people from Anxi (Guazhou County) like to eat "knife handles" with cucumbers and people from Gaotai like to eat "leek boxes", calling people from Anxi "Anxi cucumbers" and people from Gaotai "Gaotai boxes" is a kind of folk teasing name.

In addition, "firecrackers" and noodles are also commonly eaten by the people of Dunhuang. "Firecrackers" are shaped like firecrackers; "noodles" are also called "pulled noodles", which are a popular food in the northwest region. With different ingredients and condiments, there are many different ways of eating. According to the research of experts in "Dunhuang Studies", as early as the Tang Dynasty, Dunhuang had the way of eating "pulled noodles", but it was not called "noodles" but "peeling" at that time. In addition, "Dunhuang pulled noodles", "sauerkraut noodles", "leaf noodles" as well as Dunhuang yellow noodles, stuffed skin, jelly, etc. all have their own unique features.

There is a famous Geda noodle restaurant in the snack square of Shazhou Market in Dunhuang, and the taste is quite delicious!