Korean-Ethnic Cold-Noodle Making Craft

The Korean-ethnic cold-noodle making craft is a food tradition handed down across generations in Yanji, inscribed on the Jilin provincial intangible heritage list in 2007, with Gao Fenglie, sixth-generation inheritor of Jindalai Restaurant, among its representative bearers, keeping the traditional taste alive in Yanji.

The craft spans blending buckwheat with starch in fixed ratios and pressing it into strands, slowly brewing and chilling a sweet-sour beef broth and skimming its fat, and preparing the spicy cabbage and seasonal garnishes, prizing springy noodles, a clear sweet-sour broth and crisp toppings, all governed by hand and experience.

The cold-noodle craft carries the food wisdom and seasonal customs of the Korean ethnicity and is Yanji's most representative culinary symbol; its living transmission matters greatly for safeguarding Korean-ethnic folk culture.