Book of Days Tales

On this date in 1556, Shaanxi earthquake (华县大地震), the deadliest earthquake on record, killed approximately 830,000 people. More than 97 counties in the provinces of Shaanxi, Henan, Gansu, Hebei, Shandong, Hubei, Hunan, Jiangsu and Anhui were affected. An 840-kilometer-wide (520 mi) area was destroyed, and in some counties as much as 60% of the population was killed. Most of the population in the area at the time lived in yaodongs, artificial caves in loess cliffs, many of which collapsed with catastrophic loss of life.

Huì má shí (烩麻食) is a common Shaanxi dish that is reasonably easy to replicate in an Anglo-American kitchen. The basis is a flour noodle that is stir fried before being boiled in soup with vegetables and meat. Standard Shaanxi seasonings are hot pepper, vinegar, and soy sauce. Need I add that if you do not know what you are aiming at, visit a street vendor in Xi’an first, then have a go. (Try one of the shredded pork buns while you are at it !!).

©Huì má shí

Make the noodles first. Place a mound of all purpose wheat flour on your counter and punch down the top to form a crater. Add cold water slowly and mix with your hands to form an elastic dough. Knead for about 20 minutes, let rest for another 20, then roll into a thin sheet. Pinch off a piece of dough and roll with your fingers against your thumb into a shallow bowl shape; then repeat to use all the dough.

For vegetables choose from chopped greens, peeled and diced potatoes, peeled and diced carrots, soaked cloud ear fungus, soaked tiger lily buds, and chopped green onions. You can also add finely shredded fat pork.

Heat vegetable oil in a wok over high heat and stir fry the noodles in batches for 2 – 3 minutes. Remove and reserve the noodles.

Add all the vegetables and meat to the wok and stir fry. Cover with beef stock and bring to a simmer. Add hot red peppers, rice vinegar, and soy sauce to taste. Cook for about 5 minutes and add the reserved noodles. Cook the noodles through, but do not let them get soft or mushy. Serve in deep bowls.