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different noodles in China

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Suomian of  Zhejiang

Suomian, traditional stretched noodles in East China, has a long history of more than 300 years. A lot of households in the villages in Zhejiang province know how to make the noodles, although the process is complicated. The noodle maker has to add different amounts of salt and flour according to the seasons and has to be very observant about the weather when it comes to choosing the days to dry the noodles.

The locals usually serve Suomian as longevity noodles on birthdays. Since the noodles are long and continuous in shape, they symbolize good health and longevity.

Hongshufensi of Anhui

Hongshufensi is a kind of cellophane vermicelli made from sweet potato starch. Legend has it that during a famine in the 1800s people had nothing to eat. They used all the mung beans and sweet potatoes left at home to make starch, mixed it with boiling water and sifted it through a big slotted spoon into noodles. The handcrafted method of noodle making has been passed down ever since.

Cai insists that the noodles should always be hand made to preserve the authentic taste and the traditional craft. He founded the local producers cooperative for noodles in 2007. The group has grown to include 450 families who practice the traditional art, which also is an economic driving force in the village.

Lanzhou beef noodles

beef noodle has won fame both at home and abroad. There are over one thousand beef noodle restaurants in Lanzhou, which sell over one million portions of beef noodles every day. To people of Lanzhou, it is not only a food tradition, but a way of lifestyle.

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