The craftsmanship behind Zhongning *Haozi* noodles (mugwort-infused noodles) is a unique traditional culinary art from Zhongning County, Zhongwei City, Ningxia. In 2021, it was inscribed on the fifth list of Representative Projects of National Intangible Cultural Heritage. Rooted in the agricultural traditions of the Yellow River basin in the "Saishang" region (the frontier north of the Great Wall), this craft features local wild *shahao* (sand mugwort) as its core ingredient. By incorporating herbs into the dough and utilizing ancient handmade techniques, the resulting noodles are light, gentle on the stomach, and aromatic. They embody the dietary wisdom of arid northwestern regions—harmonizing with nature and utilizing local resources—while serving as a distinctive intangible cultural heritage delicacy that carries the folk customs and heartwarming daily life of the local people.

Zhongning, Ningxia, is situated along the banks of the Yellow River in the heart of the Weining Plain, located in the transitional zone between the Loess Plateau and the Inner Mongolia Plateau. The region’s arid climate and abundant sunshine foster the growth of wild sand mugwort across the landscape, giving rise to a unique *Haozi* noodle culinary culture. Unlike the heavy, rich flavors typical of many northern noodle dishes, Zhongning *Haozi* noodles are smooth, delicate, and imbued with a subtle herbal fragrance. Passed down through generations over centuries, they serve both as a daily staple that nourishes the body and as a ceremonial dish for festivals, hospitality, and prayers for well-being—earning the reputation of "Saishang Longevity Noodles."

I. Origins and Agricultural Roots

The tradition of Zhongning *Haozi* noodles originated during the Ming and Qing dynasties, deeply rooted in the unique agricultural lifestyle of the region. Historically, Zhongning was characterized by hilly terrain and a scarcity of dryland crops. Ingenious ancestors adapted to local conditions, discovering that the seeds of the wild sand mugwort were fine-textured, aromatic, and possessed mild medicinal properties capable of balancing the properties of wheat flour, neutralizing internal heat, and nourishing the spleen and stomach. By blending natural sand mugwort powder with wheat flour, locals improved the noodle's texture and counteracted the "internal heat" often caused by the arid climate, gradually developing the distinctive *Haozi* noodle-making technique. Over centuries, this craft has been passed down through family oral traditions and neighborhood exchanges, becoming deeply woven into the fabric of local life and standing as a testament to the simplicity and wisdom of the Yellow River basin's agricultural civilization. In local folklore, *Haozi* noodles (mugwort-infused noodles) embody profound, auspicious symbolism. During traditional festivals—such as the Spring Festival, Dragon Boat Festival, and Mid-Autumn Festival—as well as at weddings, birthday celebrations, and family gatherings, households invariably prepare these noodles by hand. The long, slender strands symbolize longevity and enduring well-being; their light, stomach-friendly nature makes them suitable for diners of all ages. They represent the heartwarming flavor of festivities for the people of the region and embody the simple, earnest aspirations of the Northwest’s inhabitants.

II. Native Ingredients, A Gift from Nature

The unique flavor of Zhongning *Haozi* noodles stems from exceptional, native ingredients; free from industrial additives, they rely entirely on nature’s bounty. The primary ingredient is high-quality, high-gluten wheat flour from the region, prized for its rich aroma and fine texture. The essential secondary ingredient—the very soul of the noodle—is *Haozi* powder, ground from the seeds of wild desert *Artemisia* (sand-growing mugwort). Naturally drought-resistant and pure, this plant imparts a subtle herbal fragrance. When blended with the flour, it not only gives the noodles a warm, pleasing hue and a firm, smooth texture but also balances the "heat" often associated with wheat-based foods, lending them unique properties that soothe the stomach and throat. The dough is mixed with just the right amount of natural alkaline water and brine; avoiding excessive seasoning preserves the authentic aroma of the wheat and the natural herbal notes, creating a distinctive regional flavor that is light, nourishing, and gentle on the palate.

III. Traditional Craftsmanship: Artisanship Defines the Flavor

Authentic Zhongning *Haozi* noodles are made using a complete set of traditional manual techniques. The process is intricate and exacting, adhering to eight core steps: mixing, kneading, resting, rolling, airing, folding, cutting, and setting. Every stage relies on the artisan's experience to gauge the nuances—a true test of both physical stamina and craftsmanship.

Step 1: Precise Mixing. Artisans strictly control the "golden ratio" of wheat flour, *Haozi* powder, and alkaline water. Ingredients are thoroughly blended, and water is added in stages while stirring to form uniform dough crumbles. This ensures the base has the perfect moisture balance and texture, laying the foundation for the noodles' firm, chewy mouthfeel.

Step 2: Repeated Kneading and Resting. The dough is kneaded repeatedly by hand with even, thorough pressure until it becomes smooth, supple, and firm. It is then covered with a damp cloth to rest, allowing the proteins to fully integrate and the dough to develop elasticity—preventing breakage during boiling and ensuring a pleasant texture.

Step three involves rolling the dough thin and letting it air-dry. The rested dough is kneaded and shaped again before being rolled out repeatedly with a long rolling pin until the sheet is as thin as a cicada's wing and uniform in thickness. It is then left to air-dry and set, enhancing its elasticity and tightening its texture.

Step four is folding and cutting. The dried, thin sheet is neatly folded into layers and finely sliced by hand with a sharp knife; the goal is to achieve slender, uniform noodles, showcasing the refined craftsmanship of handmade pasta.

Finally, the noodles are paired with a specially stir-fried topping (*saozi*). Boiled in water and then rinsed to lock in freshness, the dish is complete: a bowl of *Haozi* noodles featuring a rich wheat aroma, a subtle herbal sweetness, and a light, stomach-soothing quality. The texture is firm yet smooth, offering a gentle, lingering sweetness—a dish suitable for all ages.

IV. Flavor Characteristics and Cultural Value

Unlike the heavy, oily, and salty noodle dishes typical of Northwest China, Zhongning *Haozi* noodles stand out for their light, gentle, and herbal wellness qualities. The natural herbal properties of the *shahao* (desert wormwood) neutralize the "internal heat" often associated with wheat-based foods, resulting in a refreshing, non-greasy, and pleasantly chewy texture. Offering both nutritional and wellness benefits, the dish is perfectly suited to the arid climate of the region—a testament to the survival wisdom of ancestors who adapted to the seasons and local environment.

A single bowl of *Haozi* noodles encapsulates the essence of the region's agrarian civilization. Free from complex seasonings or elaborate presentation, it relies on the simplest natural ingredients and steadfast adherence to ancient craftsmanship. It embodies the lifestyle of the Northwestern people—one that harmonizes with nature and values diligence and practicality. From wild desert wormwood to a delicious meal, humble ingredients are transformed by the hands of artisans, weaving together the landscapes, customs, and generational nostalgia of Zhongning. V. Living Heritage and Modern Renewal

For generations, the craft of making Zhongning *Haozi* noodles (mugwort noodles) has been passed down through folk traditions, deeply rooted in the local soil and enduring through time. Following its designation as a national-level Intangible Cultural Heritage (ICH), local authorities established platforms for its transmission. Supported by representative inheritors, these platforms systematically document ancient techniques and facilitate widespread instruction, allowing the traditional craft to transcend the limitations of fragmented, informal transmission. Meanwhile, inheritors have optimized production processes to meet modern dietary preferences—while steadfastly maintaining traditional handmade methods and preserving the authentic herbal flavor—and expanded sales channels via e-commerce. These efforts have brought this culinary heritage, once tucked away in rural villages, out of the Northwest and onto the national stage. This ancient agrarian noodle-making craft is achieving "living transmission" in the new era, continuously radiating the vitality of everyday life and cultural dynamism.

VI. Summary of Heritage Value

Wheat captures the essence of the wild; noodles hold the fragrance of herbs. The craft of making Zhongning *Haozi* noodles serves as a vivid microcosm of the agrarian intangible cultural heritage of the Yellow River basin; it incorporates local herbs into the dough and employs millennia-old techniques for shaping, resulting in a dish that is light, wholesome, and pure. It is not merely a delicacy that delights the palates of the local people; it embodies the survival wisdom of Northwestern ancestors who adapted to their environment, the honest and warm folk culture of the region, and the enduring dedication of generations of artisans. It stands as a national-level heritage treasure—one that captures the authentic spirit of local life and brings warmth to the passing years.