In our latest 10-part series, we’ll be visiting schools, factories, restaurants, and homes around the country to learn about how different noodles are made.
China is noodle heaven. From potato noodles to bean noodles, think, thick, and everything in between, the list of options is endless.
There is no more versatile dish. The arid north enjoys noodles made from wheat, while the south, which gets heavy rainfall, makes noodles out of its staple crop, rice.
And it’s not just flour and water. Sometimes an alkaline substance is added to make the noodles chewier, like in Wuhan’s famous hot dry noodles. Sometimes they’re made with flour and egg, as seen in Hong Kong-style wonton noodles.
(Read more: How wheat became a staple in China)
In our latest 10-part series, we’ll dive deep into the world of Chinese noodles. What makes one region’s noodles different from another? What techniques go into making the perfect bowl?
We’ll be visiting schools, factories, restaurants, and homes around the country to answer these questions. Stay tuned.
