Gela Noodles: Fuyang’s Sesame-Sauce Street Food

1. Discovering Northern Anhui Flavor: A Bowl That Captures Fuyang

On the streets of Fuyang, Anhui Province, a familiar call rings out at mealtimes: “Gela tiao!” This humble noodle dish—also called Gela Noodles—is a beloved local staple. Thick, chewy round noodles are tossed in rich sesame paste, fiery chili oil, smashed garlic, soy sauce, and black vinegar, then topped with crunchy mung bean sprouts, fresh cilantro, and aromatic jingjie (a minty herb). One vigorous mix brings all the flavors to life, revealing Fuyang’s down-to-earth culinary spirit.

2. Origin and History: From Street Stalls to City Icon

Gela tiao emerged in Fuyang during the 1970s–80s as an affordable, filling meal for workers. The name has two popular explanations: in the Fuyang dialect, “gela” can mean “to stir,” describing the vigorous mixing before eating; another interpretation links the name to the squeezing sound the dough makes when pushed through a noodle press. From roadside vendors to established restaurants, Gela tiao evolved into a recognizable regional dish and a culinary symbol of local history.

3. Cultural Significance: A Stirred-Up Life Philosophy

Eating Gela tiao is more than satisfying hunger—it’s a cultural ritual. Locals affectionately call it “Gela Tiaozi,” and you’ll see people at breakfast stalls, school canteens, and market alleys eagerly stirring and enjoying their bowls. The straightforward, no-frills serving reflects Fuyang’s robust, sincere character: unpretentious, hearty, and communal. Sharing a bowl connects neighbors and captures the city’s everyday warmth.

4. Key Ingredients: Simple Components, Thoughtful Balance

• Noodles: Thick, round noodles made from high-gluten flour—about 0.5 cm in diameter—kneaded for exceptional chewiness.
• Soul Sauce: Thick sesame paste is the flavor heart, often made from locally sourced sesame. Chili oil is slow-cooked with spices for fragrant heat without overpowering.
• Toppings: Blanched crunchy mung bean sprouts add freshness; cilantro adds aroma; jingjie (a lemony-mint local herb) cuts through the oiliness.
• Seasoning: Garlic paste, dark vinegar, and soy sauce harmonize the dish alongside the sesame base.

5. How It’s Made: Machine Power Meets Hand Skills

Traditional preparation combines simple tools with technique. Dough is pressed through a gela noodle machine, extruding thick round strands. After boiling, noodles are rinsed in cold water to firm up. Serving is quick: add sesame paste, garlic, soy, vinegar, chili oil, then top with sprouts, cilantro, and jingjie. Mix thoroughly so every noodle is evenly coated.

6. Flavor and Texture: A Bold, Layered Bite

The noodles are exceptionally chewy. Flavor layers include the toasted richness of sesame paste, the fragrant heat of chili oil, the sharpness of garlic, and a touch of acidity from vinegar. Jingjie contributes a fresh herbal note, balancing the richness and lifting the dish.

7. How to Eat: Stir, Mix, Enjoy

Proper enjoyment requires vigorous mixing so each noodle is coated evenly. It’s often served with a light scallion-sprinkled broth on the side—some locals dip or combine spoonfuls of soup with sauced noodles for a balanced bite.

8. Tasting Tips: Where and How to Try It

In Fuyang, Gela tiao is everywhere—from street carts to family-run restaurants. Follow local queues: busy stalls usually indicate authentic flavor. Adjust spiciness to taste; request milder chili oil if needed. Expect affordable prices, roughly RMB 8–15 per bowl.

9. Traveler Tips: Local Shops and Practical Advice

Look for longtime vendors such as the old Lianchi Gela Tiao stalls and other neighborhood favorites. Gela tiao is commonly eaten for lunch or as a snack. Since chili oil can be spicy, non-spicy eaters should request reduced heat. Bring cash or mobile pay; portions are generous and economical.

10. Easy Home Version: Make Gela-Style Noodles at Home

At home, substitute thick bucatini or udon for Chinese noodles. Mix sesame paste with warm water until smooth, then add garlic paste, light soy sauce, black vinegar, and a pinch of sugar. Boil noodles, rinse in cold water, then toss with sauce, blanched mung bean sprouts, chopped cilantro, and jingjie (substitute mint or basil if unavailable). Adjust chili oil to taste and mix thoroughly before serving.

A bowl of Gela tiao is a flavorful way to experience Fuyang’s culinary character: unpretentious, robust, and memorably delicious. Whether at a busy street stall or made at home, it’s a must-try for visitors exploring Anhui street food.