Xinjiang Latiaozi (Pulled Noodles)

Latiaozi, also called banmian and lengman in Uyghur, is Xinjiang's most representative noodle dish. The dough is mixed with salted (or soda) water, repeatedly kneaded and rested, then hand-pulled into long strands, boiled and rinsed, and finally tossed hot with a stir-fry of beef or lamb, tomato, chilli and potato—the noodles springy and smooth, the topping deeply seasoned.

Several theories trace latiaozi's origin: some see Shanxi noodle craft carried west via the Hexi Corridor by migrants and fused with Uyghur meat cookery into today's hot-tossed noodles. It is often called a living fossil of a thousand years of Silk Road dining, the product of many peoples' cultures meeting.

Diners first choose their topping—fried pork-style with oil-glazed meat, chilli-skin, or diced variants—and the noodles and topping arrive on separate plates; the diner pours the topping over the noodles, mixes and slurps. Regulars may ask for extra noodles or have them served diced or stir-fried instead.

The hand-pulled springy long strands, the separation of noodle and hot topping on the plate, and the diner's own mixing are the hallmarks of Xinjiang latiaozi.