China is a land of innumerable noodles, from the hand-pulled to the knife-cut to the chewy mung-bean-based. One of the country’s great traditions is found in Nanshan Village in the eastern Zhejiang Province, where they have made a version of suomian, or stretched noodles, for 300 years. Called Nanshan noodles, they’re particularly laborious to create and require two people working together to stretch them out before tying them 60 times around sticks for drying. It’s an entrancing process to watch, and one that only 300 people know how to do.
This Video Explains What It Takes to Make Some of the World’s Best, Most-Labor-Intensive Noodles
