How to make traditional Chinese Suomian noodles

In the village of Nanshan in China, traditional Suomian noodles are still very much made by hand. The noodles are made and dried outside, which puts the whole process at the mercy of the weather.

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 video doesn’t say, but I’d be very interested to hear what the unique stretching and drying process does to the taste and texture of the noodles.

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