View Full Version : Noodles

07-01-2002, 10:19 AM
Northerners favor noodles, Southerners favor rice. But..Mein is also very southern. So is there a blending of north and south? Choy Li Fut comes to mind. Wu Dip jeung from Hung-Ga as well, so which is better? Noodles or Rice?

07-01-2002, 04:26 PM
okay, I started this thread as a kind of joke from another thread, but...seeing where it's going...and I'm gettin kinda hungry...
I love chow fun, and ngau yuk chow mein-not LaChoy American Chow Mein, but the real McCoy-pan fried noodles, and speaking of rice dishes, siyao gai fon-soy sauce-chicken over rice.There's a great rice shop in Flushing where you can order tonnage of great food-siyao gai, duck, roast pig, cha siew, for about 4 bucks a plate!
Also I love lop cheung (those red sausages) and lop yuk-which is a dried pork something-I can't identify it but it's amazing-anyone know recipies which use them? yes, I have broken the cardinal rule never to eat anything I can't identify, but face it, nobody can really identify gumbo either.

Paul Skrypichayko
07-01-2002, 11:34 PM
Depends on what kind of noodles. So many varieties:

la mian (wheat noodles)
dan dan mian (dan dan noodles)
mi fen (rice vermicelli)
shanghai mian (the fat round style of noodles)
lao si fen (brunei style of noodles)
he fen (broad rice noodles)

and the all time best, gong zi mian (gong jai mien) the instant MSG death noodles.

hey, for rice, would you include mi zhou (mai juk / congee) ?

Shaolin Master
07-02-2002, 02:00 AM
I like
Shou La Mien (North) & Fukien Chao Fan(South)


David Jamieson
07-03-2002, 06:04 PM
You want to try the noodles for texture and variety and the rice to fill you up and nurture you.


07-06-2002, 07:22 PM
kung Lek,

why don't you eat more noodles and that too would fill you up.

Unlike northern kung fu vs southern kung fu, where the north is better than the south, the same analogy cannot be applied to noodles and rice!

rice is a type of grass (plant) whereas noodles are a manufactured product. There isn't such as thing as noodle plant. on the otherhand, noodles can be made from wheat, rice, potato or other types of starch. The Italians learned to make noodles from wheat through the chinese.

Ego Maximus is always right.

09-13-2006, 05:25 PM
I live in a Korean neighborhood, and it's one of the best and cheapest things around. Yellow noodles swimming in a black bean sauce, with shredded cucumbers on top and kimchi on the side. I went to Beijing too, and tried a bowl at Lao Beijing Zha Jiang Mian- it was pretty good, a little on the salty side, but I liked it because it had more good tasting vegetables.

I heard that in Japan, Morioka prefecture, there is also a version called jajamen. I've seen some pictures of it on the internet and it seems that they use way less sauce than the Chinese and Korean versions. It doesn't even seem like they have any meat in their sauce either. Has anyone tried the Japanese version before?

One more thing- does anyone know how to make this dish? I've tried at least a dozen times this summer, and it comes out different everytime. It's not TOTALLY bad tasting, but it's unlike any of the versions I tasted. I guess it's just different. Does anyone here have a recipe?

...and yes, I know this is a kung fu forum.

01-22-2016, 10:17 AM
Noodles or rice? Depends on what kind of noodles...or hot pots, or dumplings... ;)

China Busts 35 Restaurants for Using Opium Poppies as Seasoning (http://time.com/4189850/china-restaurants-opium-poppies/?xid=homepage)
Associated Press 3:01 AM ET
Mark Schiefelbein—AP

A man walks past a branch of the Hu Da hot pot restaurant chain in Beijing, Jan. 22, 2016.

Five restaurants are being prosecuted while 30 others are under investigation

(BEIJING) — China’s Food and Drug Administration says it found opium poppies used as illegal seasoning in 35 restaurants across the country, including a popular Beijing hot pot chain.

Five restaurants are being prosecuted while 30 others, ranging from Shanghai dumpling joints to noodle shops in southwestern Chongqing, are under investigation.

Cases of cooks sprinkling ground poppy powder, which contains low amounts of opiates like morphine and codeine, in soup and seafood are not new in China, though it is unclear whether they can hook a customer or deliver a noticeable buzz.

Shaanxi Province police busted a noodle seller in 2014 after being tipped off by a failed drug test. Seven restaurants were closed in Ningxia Province in 2012 for using the additive and Guizhou Province shut down 215 restaurants in 2004.

Why is this in the Southern Chinese Kung Fu forum again?

01-22-2016, 01:54 PM
NOODLES NANGUAN : https://www.youtube.com/watch?v=yvgerxieSpo :D

01-23-2016, 03:41 PM
Noodles or rice? Depends on what kind of noodles...or hot pots, or dumplings... ;)

I kill two birds with one stone. Since I have a gluten sensitivity/intolerance, I now eat noodles made of brown rice. Tastes the same as wheat noodles, and better for you.

And since I do my own cooking, sometimes I eat noodles WITH rice. Depends on the noodle dish I make.

01-25-2016, 10:31 PM
:) Of course, I could eat rice every day... just like noodles ! https://www.google.com/search?q=chinese+rice+dishes&biw=1440&bih=739&tbm=isch&tbo=u&source=univ&sa=X&sqi=2&ved=0ahUKEwi_hOCf38bKAhVCqh4KHfREALAQsAQIKQ

01-25-2016, 10:39 PM
:D Noodles for Buddha : https://www.google.com/search?q=Noodles+for+Buddha&biw=1440&bih=739&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwjg9L2s4cbKAhVrk4MKHd1WCwsQsAQIMg

02-07-2016, 07:40 PM
hello everyone in the meric. i hear the white in the north eat potatos while the in the south eat the corn. so mysterious. which do you like?

Nope. both north and south tend to eat both and at the same time. We also like to eat noodles and rice. We call it spaghetti . It was the reason we sent Marco Polo to China. We wanted their spaghetti. We already had the rice.

Have you ever had Scottish corn?

02-08-2016, 01:10 PM
So this amazing restaurant opens up in Flushing
Called Biang! I think there's also one in NYC.
Their specialty is Xian style cuisine.
Hand pulled noodles with hot oil is awesome. So is the oxtail and lamb burgrrs.
Recently changed hands..now it is xian fast food..take out and counter eating..still good.
If you sre in the srea you should check it out.

02-16-2016, 07:49 PM
:D NOODLE MASTER : https://www.youtube.com/watch?v=IxdGYoAQVZU

03-11-2016, 10:58 AM
LOOK: 2,000 Henan villagers slurp up noodles cooked in a single massive pot (http://shanghaiist.com/2016/03/11/2000_villagers_eat_noodles.php)


To mark the annual Longtaitou Festival (龙抬头) yesterday, some 2,000 villagers attended a temple fair to eat noodles served in a massive pot at the Bailong Temple in Anyang county, Henan province.


The traditional Chinese agricultural festival, held annually on the second day of the second month of the Chinese lunar calendar, marks the start of spring and the farming season.


The villagers in attendance believed that the celebration would help to avoid mishaps and prevent illness over the year. Hopefully the noodles tasted alright as well.


On this special day, besides eating noodles, people from across China also eat Chinese pancakes, light up dragon lanterns, pray for luck and, of course, get their (children's) hair cut.


Remember to mark your calendars next year!
By Lucy Liu
[Images via NetEase]

2000 Henanese can eat a lot of noodles.

07-04-2016, 06:15 AM
Anyone ever tried to make Ramen or Lamian? The secret ingredient are the alkaline salts aka Kansui (http://ediblyasian.info/recipes/kansui-chinese-alkaline-salts-for-cooking-). Much like pretzels. But people seem to disagree whether baking soda (http://www.tinyurbankitchen.com/2011/05/art-of-hand-pulled-noodles-noodle.html), baked baking soda (http://www.nytimes.com/2010/09/15/dining/15curious.html) or even lyme could be used instead of original Kansui.

I experimented a few times.

It depends on the gluten level of the flour and the type of alkaline component. I used baking soda, but the elasticity wasn't quite right. And also I needed a lot of practice on stretching the noodles.

I got some gan sui from the asian market a while back, but haven't tried it out yet. It's on my list of things to do this year.

07-04-2016, 07:31 PM
:) I've been eating way more rice than noodles over the last few weeks, a major craving. Must be some logical explanation besides the way rice can be more filling and last longer to curb hunger. Of course the taste is unique. Rice stands alone in that way.

07-11-2016, 02:30 PM
Granted, this is an ad, for Japanese noodles no less, but it's cool.


09-29-2016, 09:01 AM
All the posts above I copied off the Noodles-or-Rice (http://www.kungfumagazine.com/forum/showthread.php?14230-Noodles-or-Rice) thread. I've been poaching that thread for all my rice and noodles news pieces. Noodles really need their own thread here.


China's Progress Is Killing the Instant Noodle (https://www.bloomberg.com/view/articles/2016-09-29/china-s-progress-is-killing-the-instant-noodle)
SEP 28, 2016 8:00 PM EDT By Adam Minter
Adam Minter is a Bloomberg View columnist. He is the author of “Junkyard Planet: Travels in the Billion-Dollar Trash Trade.”

A crumpled instant-noodle bowl ground into the mud is an unlikely symbol of economic vitality. But during China's boom years those bowls were as ubiquitous around Chinese construction sites as the high-rise cranes above them.

That was no accident. For millions of Chinese workers, instant noodles were the convenient meal of choice, available for a few cents in every commissary and convenience store. And China's instant-noodle makers prospered. Between 2003 and 2008, annual instant-noodle sales expanded to $7.1 billion from $4.2 billion.

But just as China's economy has slowed, so too has its appetite for instant noodles. Earlier this month, Tingyi, China's biggest noodle maker, was removed as a component of Hong Kong's Hang Seng Index after seeing its noodle profits drop 60 percent. China's instant-noodle sales are down 6.75 percent this year, the fourth consecutive year of decline.

The first problem is demographics. China's instant-noodle makers grew in parallel with an economic boom that was fueled by the migration of low-cost workers from the countryside. But China's working-age population has been in decline since 2010, and in 2015 the migrant population fell for the first time in 30 years. With more workers staying home, the incentive - and desire - to eat a prepackaged bowl of noodles was likely to decline, and it has.

There's also the matter of the slowing economy. In 2015, sales growth of inexpensive food and consumer products hit a five-year low, according to a June study from Bain. Declines were particularly steep in products that cater to blue-collar workers, such as cheap beer (down 3.5 percent) and instant noodles - a phenomenon that Bain partly blames on Chinese jobs migrating to lower-wage countries.

What's bad for noodle makers is great for many others. Rising wages have improved living standards and expectations for millions of Chinese workers. Pay a visit to a southern Chinese factory these days, and the food options are much improved. With employees becoming more scarce, benefits like better food are becoming increasingly important.

China's workers are also able and willing to pay more for their day-to-day needs. According to one recent Chinese consumer survey, half of China's consumers now seek out the "best and most expensive" product. A 25-cent bowl of instant noodles doesn't make the grade.

Then there are health concerns. Instant noodles have developed a nasty reputation in China thanks to scandals and rumors and a 2012 food-poisoning incident. There are long-standing allegations that noodles are contaminated with plasticizers. Legitimate or not, scandals don't help the reputation of a down-market product that's loaded with salt and preservatives.

Even with these problems, instant noodles had the advantage of convenience. Now even that edge is being dulled. The streets of Chinese cities are swarmed by motorcycle and bicycle food-delivery men and women racing to deliver orders that are competitive in price with Chinese fast food. In 2015, the value of those deliveries was $20 billion - up 55 percent from 2014. Fast, healthier options are just an app away, even for students and factory workers.

China's instant-noodle makers and importers are struggling to re-start growth. But these days there's competition from South Korea, with its far superior food-safety reputation. One option is to sell noodles to other emerging Asian economies such as Vietnam, where consumption is still growing along with the manufacturing sector. That won't make up for China's shrinking market, but China's new class of consumers don't offer more enticing options.

This column does not necessarily reflect the opinion of the editorial board or Bloomberg LP and its owners.

To contact the author of this story:
Adam Minter at aminter@bloomberg.net

To contact the editor responsible for this story:
Jonathan Landman at jlandman4@bloomberg.net

10-03-2016, 09:08 AM
31% of Chinese tourists pack instant noodles when traveling abroad (http://shanghaiist.com/2016/10/03/instant_noodles_abroad.php)


With China descending into total madness, some sharp tourists are fleeing abroad this week, taking with them bundles and bundles of instant noodles.
31% of Chinese tourists will bring the convenient if toxic snack with them when traveling overseas, according to a recent study by Alitrip, Alibaba's travel booking website, and wacai.com, a personal finance management app. Another 58% will just buy them when they reach their destination.
While 589 million tourists will be traveling around the mainland during Golden Week, another 6 million are also heading abroad, mostly to South Korea, Thailand and Japan.
So, according to our math, that's nearly 2 million packages of MSG and wheat flour going overseas. However, that estimation is likely far too low, because 50% of those instant noodle carriers, also responded that they usually brought three to five packages with them to satisfy their hunger over a five-day trip.


Instant noodles have always been a popular option for Chinese tourists, leaving them with more time to shop and sightsee at their destination, and with more money in their pockets. Many prefer to slurp packages of Master Kong in their hotel rooms as an escape from the unfamiliar and pricey local cuisine.
In response to this popular practice, in 2013, luxury resorts in the Maldives stopped providing hot water for Chinese travelers. During his visit to the Maldives the next year, Chinese President Xi Jinping brought up this international incident and urged Chinese travelers to "Eat less instant noodles and more local seafood."
Seems like they didn't get the message.


In the event of emergency, instant noodle cups can also be used as a weapon.
[Images via Xinhua]

Guilty as charged, at least when backpacking (but that's the only time I pack instant noodles). :o

10-13-2016, 09:12 AM
The Ramen Rater (http://www.theramenrater.com) - FTW!

Meet The Manufacturer: #2200: Mr. Lee’s Noodles Shaolin Monk Vegetables (http://www.theramenrater.com/2016/10/12/meet-manufacturer-2200-mr-lees-noodles-shaolin-monk-vegetables/)


I think I was talking about Kung Fu Theater and David Carradine’s career the other day. He played Grasshoppe – a pupil of the Shaolin on that show. Still bugs he; why didn’t they get, oh – I don’t know… A more fitting person to play a Chinese martial arts student? Maybe someone.. Chinese? Anyways, it’s veggie time – let’s get it on!


Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. to prepare, add boiling water to ridge line (just below lip of the cup) and stir. Cover for 3 minutes. stir and enjoy!


The noodle block.


Bits from the bottom of the cup.



Finished (click to enlarge). The noodles hydrated very well. As with the other varieties, they’re flat and medium breadth rice noodles. The broth is light with a slight sweetness to it. The real star of this one are the vegetables, of which there are a multitude. This probably has more real estate taken up by vegetables than any instant anything I’ve ever had – something I really liked with this one. Good show! 5.0 out of 5.0 stars. EAN bar code 0641243998725.

10-13-2016, 09:18 AM
Mr. Lee's Noodles sure capitalize on Chinese martial arts. The logo is a little racist in that *****y sort of way. It reminds me of Sambo in the old Sambo's restaurants.

Meet The Manufacturer: #2199: Mr. Lee’s Noodles Tai Chi Chicken (http://www.theramenrater.com/2016/10/11/meet-manufacturer-2199-mr-lees-noodles-tai-chi-chicken/)


Tai chi makes me think of the slow moving exercise many people do in large groups. This is an instant noodle blog though and so you get 3 minutes to do your tai chi! This is the chicken noodle – the basis of where all instant noodles come from. I believe a company’s chicken instant defines them. Let’s give it a look!


Detail of the side panels (click to enlarge). Contains chicken. to prepare, add boiling water to ther ‘ridge line’ (just below the lip of the cup). Stir and cover for 3 minutes. Stir and enjoy!



The noodle block.


Some of the seasoning and bits of vegetable and chicken from the inside bottom of the cup.


Finished (click to enlarge). The noodles came out as always – well hydrated and of good quality. They’re thin and broad – plentiful too. The broth was a on the bland side. The vegetables were excellent – green beans and corn were well hydrated as well as cubes of real chicken. 3.0 out of 5.0 stars. EAN bar code 0641243998701.

12-02-2016, 12:55 PM

Who’s The Best Chinese Noodle Eater Of Them All? A Frenchman, Of Course (https://thenanfang.com/frenchman-wins-chongqing-noodle-eating-contest/)
Chinese shocked that a "laowai unexpectedly won"

Charles Liu Charles Liu, November 29, 2016 7:40pm

A Frenchman has shocked local media winning a Chongqing restaurant’s first-ever noodle eating contest.

The competition challenged six competitors to wolf down a kilogram of meat, two kilograms of noodles, three eggs, and a kilogram of vegetables – all within 20 minutes.



The winner, a Franco-Romanian, finished his meal in 18 minutes, 40 seconds amid chants of “Jiayou“.

A story in the Chongqing Morning Report paid special attention to the two non-Chinese competitors and their mastery of the chopstick:

The two laowai each used their chopsticks to stir around the bowl to grab a clump of noodles, which they ate by leaning their head to one side.

That description may sound like your average Zhou slurping at his noodles, but the two “laowai” also distinguished themselves by being the only two competitors to season their noodles with mala, the spicy-flowery flavoring unique to the region.

Do you have what it takes to be a Chongqing noodle eating champion? According to the report, the contest is an ongoing promotion at the restaurant, open to all customers.


Fun and games aside, China has struggled to adopt a healthy relationship with food consumption. “China is probably the only country in the world where UNICEF needs to work on over-nutrition and under-nutrition at the same time,” said Robert Scherpbier, chief of Health, UNICEF China.

This past spring, China overtook the USA to become the fattest country in the world, with 43.2 million obese men and 46.4 million obese women, each of whom face a health epidemic of obesity-related diseases. Meanwhile, UNICEF estimates that there are 12.7 million children in China who suffer from malnutrition.


Source: NetEase, CBG, CQCB, Borgen Project
Photos: CQCB,

Wait...what was the winner's name?

That's a lot of food.

12-06-2016, 09:21 AM
I didn't even know this was a thing in China.

Wuhan auntie humbles 100 expats in noodle eating contest by gulping down her bowl in 8 seconds (http://shanghaiist.com/2016/12/05/wuhan_noodle_eating_contest.php)


While always eager to share its culture with new friends from abroad, China minces few words when it comes to deciding who is best at its own culture. That's true for kung fu, ping pong, and it certainly is that way when it comes to Chinese food -- even in a local noodle eating competition.
Last week, a Wuhan auntie showed a roster of 100 international competitors who's the boss by wolfing down 400 grams of noodles in just 8 seconds. By comparison, the fastest time among the international competitors was 24 seconds.


The 53-year-old woman surnamed Luo apparently wasn't even part of the regular competition, having been invited on stage at the end of the contest.
Luo was as surprised as anyone else that she won, but still chalked up her victory to one very basic reason. "When it comes to eating (local delicacy) hot dry noodles, Wuhan people are the best," she told a cheering crowd.


Luo's lack of humility happened to run against the whole purpose of the eating competition, which was reported to be a cultural exchange intended to help foreign exchange students understand Wuhan.
Meanwhile, the eating competition seems to have offered locals a chance to laugh at their new guests. Chinese reports say the audience snickered at foreign competitors who ate using their hands instead of chopsticks because they were "unfamiliar with their use."


But such condescension was lost on 21-year-old winner Emmanuel who won 1,000 yuan for coming in first. Hailing from Togo, Emmanuel won the top prize by eating with his hands.
"Hot dry noodles; so delicious!" he told an appreciative crowd in Chinese.


By Charles Liu
[Images via Chutian Metropolis Daily]

02-21-2017, 11:05 AM
3¥ = 44¢


Customer cuts off noodle shop owner's head for 'overcharging' him 3 yuan (http://shanghaiist.com/2017/02/20/noodle_beheading.php)


After claiming he had been overcharged a few yuan on his bowls of noodles, one irate customer got into a fierce brawl with the noodle shop owner, which he ended by severing the owner's head.
The incident occurred on Saturday in Wuhan, the capital of Hubei province. After slurping down three bowls of noodles a 22-year-old migrant worker surnamed Hu claimed that the shop owner had overcharged him 1 yuan per bowl.
The owner reportedly dismissively rejected the man's claims, leading to grisly altercation in which the customer beheaded the 42-year-old shop owner with a knife, depositing his head afterwards inside a nearby trash bin.


Police have arrested the suspect who comes from Sichuan province. He reportedly has a history of mental illness and violence, spending the first half of last year at a psychiatric hospital. Hu's cousin said that Hu had frequently frightened his family with his violence, even beating up his own parents.
“I have not taught my son well. I’m really sorry,” Hu's mother told local reporters.


The shop owner had been living with his 13-year-old son after divorcing his wife 5 years ago. His friends have called him a honest man who would never overcharge a customer.
Police have cautioned web users against sharing grisly videos and photos of the attack which have spread on Chinese social media.
[Images via Ifeng News]

02-24-2017, 10:08 AM
February 22 at 9:35pm ·
A star is born!
👉 http://shst.me/eof


Additional Visual SettingsEnter Fullscreen
5.8K Likes 856 Comments 5.1K Shares
Shouldn't play with your food.

02-24-2017, 11:19 PM
joking about Asians dying is only funny when white people do it gene.

wiz cool c
02-25-2017, 02:14 PM
Noodles they're alright. 10252

04-28-2017, 02:45 PM
Meh. Kind of a dumb looking robot. I'd rather it get me a beer instead.

Meet China's new celebrity chef! Wacky robot impresses foodies with its noodle cutting techniques (http://www.dailymail.co.uk/news/peoplesdaily/article-4455630/China-s-robot-chef-makes-knife-cut-noodles-university.html)

A university in southeast China has introduced a robotic chef to cut noodles
The robot can make 340 cuts per minute with a similar thickness in each noodle
Such technique is reminscent of 'Dao Xiao Mian' (knife-cut noodle) from Shanxi

PUBLISHED: 12:23 EDT, 28 April 2017 | UPDATED: 15:10 EDT, 28 April 2017

A university in southeast China has a new server in its canteen making noodles for the students.

Video footage uploaded on April 25 shows a robotic chef working in the kitchen and making noodles from dough at South China Agricultural University.

The droid makes 340 cuts in every minute while creating the noodles.

http://i.dailymail.co.uk/i/pix/2017/04/28/16/3FB3D96600000578-4455630-A_university_in_China_used_a_robot_chef_to_cut_dou gh_into_strips-m-81_1493394370252.jpg
A university in China used a robot chef to cut dough into strips to make noodles

http://i.dailymail.co.uk/i/pix/2017/04/28/16/3FB3D95300000578-4455630-University_canteen_staff_said_the_robot_can_make_3 40_cuts_out_of-m-82_1493394384970.jpg
University canteen staff said the robot can make 340 cuts out of the dough in every minute

According to People's Daily Online, the robot chef was placed in the canteen of South China Agricultural University in Guangdong Province.

It was given human-like facial features and can be seen wearing a face mask, hat and chef's uniform.

The robot was designed to improve the traditional way of making 'Dao Xiao Mian' which translates as 'knife-cut noodles' which is a specialty in Shanxi Province in northern China.

Traditionally, a chef will hold a large piece of dough in one hand and a knife in the other before starting to peel strips off the dough.

The dough will then fall into the pot of boiling water and cook into noodles.

http://i.dailymail.co.uk/i/pix/2017/04/28/16/3FB3D96C00000578-4455630-Students_are_surprised_to_see_a_robot_dressing_up_ like_a_chef_in-m-83_1493394411039.jpg
Students are surprised to see a robot dressing up like a chef in their canteen making noodles

http://i.dailymail.co.uk/i/pix/2017/04/28/16/3FB3D96000000578-4455630-The_traditional_way_to_make_the_knife_cut_noodle_i s_to_do_it_by_-m-84_1493394424106.jpg
The traditional way to make the knife-cut noodle is to do it by hand, which takes longer time

It is unclear whether or not the robot was made by the students in the university.

Staff at the university guaranteed that the robotic chef can make 340 cuts on a piece of dough per minute.

Students from the university spotted the new kitchen helper over the past few days and posted images on social media.

'Just walked past the noodle stall, the robot chef scared me!' said one student.

Another student said: 'I heard that there is a long queue at the knife-cut noodle stall at the canteen today.'

Robo-resto! In 2014, this cafe in Ningbo has introduced robots to serve food to customers

The automated waiters can also take orders and tell customers to enjoy their meal in Mandarin

However, web users on Chinese social media said the robot chef was not something new and fancy as they have all seen robots in action before.

The use of robots in restaurants is becoming increasingly popular in China over the past few years.

In 2014, a cafe in Ningbo, a seaport city in northeastern Zhejiang Province has automated waiters who take orders and serve food to any table within the restaurant, as well as telling customers to enjoy their meal in Mandarin.

Last November, PH+, a Pizza Hut concept store in Shanghai has introduced Casper the robot to lead customers to their table and delivers drinks.

Though Casper doesn't bring you your pizza, it can deliver drinks, customers at PH+ order food by designing their pizza on a table covered in a touch screen computer.

06-22-2017, 10:08 AM
Snack stall shut down after customer finds a snake in her noodles (http://shanghaiist.com/2017/06/21/snake-noodles.php)


A campus snack stall has been forced to close down in Nanning after one customer happened to discover a little something extra in her bowl of rice noodles -- a snake.
The female student said that she discovered the secret ingredient in her bowl of take-out snail rice noodles when she returned to her dorm room on Friday and started to eat. Grossed out, she snapped a photo of the noodles before flushing them down the toilet.
She later uploaded that photo to her WeChat account where it quickly went viral on Chinese social media and eventually caught the attention of local health authorities who paid the snack stall a visit on Saturday.


The owner of the stall vehemently denied that the snake had come from his kitchen. Nevertheless, officials discovered that the stall's food storage was unhygienic and its sourcing undocumented, ordering the shop to temporalily close down until changes were made, the Nanning Evening News reports.
But who knows, maybe raw snake is the perfect complement to snail rice noodles?
[Images via Weibo]

snakes (http://www.kungfumagazine.com/forum/showthread.php?50682-snakes) + Noodles (http://www.kungfumagazine.com/forum/showthread.php?69740-Noodles)

12-19-2017, 08:37 AM
Interesting barometer of economic growth

Falling instant-noodle sales points to the economic rise of rural China (http://www.businessinsider.com/fewer-rural-migrants-moving-to-chinas-cities-2017-12)
Tara Francis Chan

Instant noodles REUTERS/Jason Lee

China last year sold 8 billion fewer packets of instant noodles than it did in 2013.
Fewer migrants from rural China are moving to cities, which is affecting sales.
Instead, workers are staying in rural areas of China where annual incomes are rising at a faster rate than in cities.

People in China are eating billions fewer packets of instant noodles every year, the state-run Global Times reported Monday.

Citing the World Instant Noodles Association, Global Times said China and Hong Kong ate 46.2 billion packets in 2013. By 2016 that had dropped by about 8 billion packets to 38.5 billion. And more than one major manufacturer has experienced a drop in profit over 25%.

While the popularity of on-demand food services that provide cheap, quick food to China's growing middle class are affecting instant-noodle sales, another key contributor is the rise of rural China.

An economics professor at Tongji University, Zhang Xin, told Global Times that sales had plunged because far fewer low-paid migrants from rural China were moving to or living in cities, where they are one of the biggest consumers of instant noodles.

From 2010 to 2016, the growth in migrant workers dropped off significantly to 0.5% from 5.2%. And in 2015, the migrant population decreased for the first time in 30 years.

Instead, more workers are returning to their hometowns after acquiring skills or money in the cities or choosing not to leave in the first place because of increased opportunities.

Over the past seven years, the annual net income in rural China has outpaced the growth of that in urban centers. And, by 2020, China is hoping to double its people's per capita salaries from their 2010 levels.

Big tech in China is also playing a part. Both Alibaba and JD.com have begun implementing projects to connect rural sellers with buyers across the country, with the hope of raising local incomes.

High-speed trains are also killing the instant noodle

A railway employee next to a high-speed train at a Beijing railway station in 2011. PETER PARKS/AFP/Getty Images

Better infrastructure is also hurting the instant-noodle market in China.

Long train journeys back to rural hometowns used to be standard in China, where there were no high-speed trains as recently as a decade ago. Now the country has the world's largest high-speed train network, running over 12,400 miles, or 20,000 kilometers.

While this has drastically cut journey times, it has also cut the number of meals that workers would consume aboard the trains.

One traveler told Global Times his 20-hour trip, during which he used to eat three meals, had begun to take only six hours, so he no longer needed to eat instant noodles. Other travelers are using a pilot program at 27 stations to order food on-demand.

05-14-2018, 12:54 PM
Tough question. Hmmm I love noodles but we regularly eat rice at home.

08-01-2018, 09:30 AM
If you've never had good hand-pulled noodles, they are so much tastier. This article is all about the embedded vid (follow the link).

It's a common skill. I've seen street vendors hand-pull noodles over the dirt. But it is a skill - if you don't believe me, I challenge you to try it (and post a vid of your results here).

How to make Chinese hand-pulled noodles – Hong Kong chef shows his masterful technique (https://www.scmp.com/lifestyle/food-drink/article/2157576/how-make-hand-pulled-chinese-noodles-hong-kong-chef-shows-his)
Peking Garden’s head dim sum chef shows off his memorising noodle-making skills, as he transforms a lump of dough into delicate strands by hand. Reporter Bernice Chan gives it a try, with interesting results

PUBLISHED : Tuesday, 31 July, 2018, 12:47pm
UPDATED : Tuesday, 31 July, 2018, 12:58pm
Bernice Chan


Every night at 8.30pm at Hong Kong’s Peking Garden it’s showtime.

A chef emerges from the restaurant’s kitchen with a trolley and starts handling dough. He bangs it hard on the surface a few times to make it more pliable before twisting it. Then he throws some flour on the trolley’s surface and quickly stretches the dough. He folds and pulls the dough that soon becomes two strands, four strands, then eight, 16, 32 ….

Less than two minutes later the chef has magically created thin strands of noodles from the large piece of dough.

How does he do it?

I enlist the help of Leung Chi-cheung, head dim sum chef at the restaurant in Alexandra House, in the city’s Central business district, to teach me this magic trick.

Leung has 30 years’ experience in the kitchen. Photo: K.Y. Cheng

And like a magician, making these noodles requires deftness and skill. He has over 30 years’ experience in the kitchen, 25 of which are at Peking Garden, so he’s an old hand. But can he teach an amateur?

I was about to find out.

Leung gave me a piece of the dough and it was quite sticky. I tried to follow him, banging the dough on the table and stretching it at the same time. Then he instructs me to take the end of the dough in my right hand and cross it over the left side. From there, I stretch the dough and repeat.

This technique, Leung explains, helps to even out the dough.

Chef Leung twists the dough. Photo: K.Y. Cheng

He then twists the two ends together and lengthens it – a step he repeats a few more times. This step is deemed too difficult (or too advanced) for me, and Leung takes over.

Now it’s time to make the actual strands.

He then lengthens the twisted dough. Photo: K.Y. Cheng

I hold the ends of the dough between my fingers, and start the complex process of folding, pulling and twisting the dough until the strands start to become thin.

In my hands, the dough feels elastic, but Leung becomes agitated. Even though I’ve finally got the gist of the motions, I am doing it too slowly – the dough is starting to dry out. Sure enough, the strands started to break.

Game over.

The faster one handles the dough, the longer and thinner the noodle strands can be. Lesson learned.

The finished product. Photo: K.Y. Cheng

Afterwards, we get to dig into a bowl of Zhejiang noodles – a summer dish of the hand-pulled noodles with a pork sauce topped with shredded cucumber and pink radish.

The noodles are a bit thick in texture, but definitely handmade. We appreciate each bite, thanks to the skill of Leung’s hands – not mine!

Peking Garden, Shop B1, Basement 1, Alexandra House, 16-20 Chater Road, Central. Tel: 2526 6456

09-12-2018, 02:31 PM
Are Ramen Noodles Bad for You, or Good? (https://www.healthline.com/nutrition/ramen-noodles)

Ramen noodles are a type of instant noodle enjoyed by many around the world.

Because they’re inexpensive and only require minutes to prepare, they appeal to people who are on a budget or short on time.

Though instant ramen noodles may be convenient, there’s confusion as to whether it’s healthy to eat them on a regular basis.

This article takes an objective look at instant ramen noodles to help you decide whether this convenient dish can fit into a healthy diet.

Lacking in Key Nutrients


Ramen noodles are a packaged, instant type of noodle made from wheat flour, various vegetable oils and flavorings.

The noodles are pre-cooked, meaning they have been steamed and then air dried or fried to shorten cooking time for consumers.

Instant ramen noodles are sold in packages with a small packet of seasoning or in cups to which water can be added and then microwaved.

Preparing instant ramen noodles involves adding the noodles to a pot of seasoned boiling water. The noodles can also be cooked in a microwave, which is why they’re often a staple food for college students living in dormitories.

There’s no doubt that Ramen noodles are tasty and convenient, but their nutritional value deserves closer examination.


Though nutritional information varies between products, most instant ramen noodles are low in calories but lack key nutrients.

For example, one serving of chicken-flavored instant ramen noodles has (1):

Calories: 188
Carbs: 27 grams
Total fat: 7 grams
Protein: 5 grams
Fiber: 1 gram
Sodium: 891 mg
Thiamine: 16% of the Reference Daily Intake (RDI)
Folate: 13% of the RDI
Manganese: 10% of the RDI
Iron: 9% of the RDI
Niacin: 9% of the RDI
Riboflavin: 6% of the RDI

Instant ramen noodles are made with wheat flour that’s been fortified with synthetic forms of certain nutrients like iron and B vitamins to make the noodles more nutritious (2).

However, they lack many important nutrients, including protein, fiber, vitamin A, vitamin C, vitamin B12, calcium, magnesium and potassium.

What’s more, unlike whole, fresh foods, packaged foods like instant ramen noodles fall short in antioxidants and phytochemicals that positively impact health in many ways (3).

Not to mention, they pack in a good amount of calories without the wide array of nutrients that a more balanced meal consisting of a protein, vegetables and complex carbs would contain.

Though one serving (43 grams) of ramen noodles has only 188 calories, most people consume an entire package, which equates to two servings and 371 calories.

It should be noted that instant ramen noodles are different from fresh ramen noodles, which are traditional Chinese or Japanese noodles typically served in soup form and topped with nutritious ingredients like eggs, duck meat and vegetables.


While instant ramen noodles provide several nutrients like iron, B vitamins and manganese, they lack fiber, protein and other important vitamins and minerals.

Loaded with Sodium

Sodium is a mineral that’s essential for the proper functioning of your body.

However, too much sodium from excess salt in the diet isn’t good for your health.

One of the largest contributors to dietary sodium intake is processed foods, including packaged foods like ramen noodles (4).

Not consuming enough sodium has been linked to adverse effects, but taking in too much can negatively impact health as well.

For example, having a diet high in salt has been linked to an increased risk of stomach cancer, heart disease and stroke (5, 6).

What’s more, in certain people who are considered salt sensitive, a high-sodium diet may raise blood pressure, which can negatively impact heart and kidney health (7).

Though there’s debate over the validity of the current intake recommendation of two grams of sodium per day set forth by the World Health Organization, it’s clear that limiting foods that are extremely high in salt is best (8).

Instant ramen noodles are very high in sodium, with one package containing 1,760 mg of sodium, or 73% of the RDI.

Consuming just one package of ramen noodles per day would make it very difficult to keep sodium intake close to the current dietary recommendations.

But since ramen noodles are cheap and quick to prepare, it’s an easy food to rely on for people who are crunched for time.

For this reason, it’s likely that many people consume ramen multiple times per day, which can lead to massive amounts of ingested sodium.


Ramen noodles are a high-sodium food. Consuming too much sodium can negatively impact your health and has been linked to an increased risk of heart disease, stomach cancer and stroke.

Contain MSG and TBHQ

Like many processed foods, instant ramen noodles contain ingredients like flavor enhancers and preservatives, which can be harmful to your health.

Tertiary butylhydroquinone — more commonly known as TBHQ — is a common ingredient in instant ramen noodles.

It’s a preservative used to extend shelf life and prevent spoilage of processed foods.

While TBHQ is considered safe in very small doses, animal studies have shown that chronic exposure to TBHQ may lead to neurological damage, increase the risk of lymphoma and cause liver enlargement (9).

Plus, some people exposed to TBHQ have experienced vision disturbances, and test-tube studies have shown that this preservative can damage DNA (10).

Another controversial ingredient found in most brands of instant ramen noodles is monosodium glutamate (MSG).

It’s an additive used to enhance the flavor of savory foods and make them more palatable.

Certain people may be more sensitive to MSG than others. Consumption of this preservative has been linked to symptoms like headaches, nausea, high blood pressure, weakness, muscle tightness and flushing of the skin (11, 12).

Though these ingredients have been linked to several adverse health effects in large doses, the small amounts found in food are likely safe in moderation.

However, those who are particularly sensitive to additives like MSG may want to steer clear of instant ramen noodles, as well as other highly processed foods.


Instant ramen noodles may contain MSG and TBHQ — food additives that may be detrimental to health when consumed in large doses.

Should You Avoid Ramen Noodles?

Though eating instant ramen noodles occasionally won’t harm your health, regular consumption has been linked to poor overall diet quality and several adverse health effects.

A study in 6,440 Korean adults found that those who regularly ate instant noodles had lower intakes of protein, phosphorus, calcium, iron, potassium, niacin and vitamins A and C, compared to those who didn’t consume this food.

Plus, those who frequently ate instant noodles consumed significantly fewer vegetables, fruits, nuts, seeds, meat and fish (13).

Regular instant noodle consumption has also been associated with an increased risk of metabolic syndrome, a group of symptoms including excess abdominal fat, high blood pressure, high blood sugar and abnormal blood lipid levels (14).

As a result, it’s best to limit your intake of instant ramen noodles and not use them as a meal substitute on a regular basis.

How to Make Ramen Noodles Healthier

For those who enjoy eating instant ramen noodles, there are several ways to make this convenient dish healthier.

Add vegetables: Adding fresh or cooked vegetables like carrots, broccoli, onions or mushrooms to instant ramen noodles will help add nutrients that plain ramen noodles lack.
Pile on protein: Since ramen noodles are low in protein, topping them with eggs, chicken, fish or tofu will provide a source of protein that will keep you fuller longer.
Choose low-sodium versions: Instant ramen noodles are available in low-sodium options, which can cut the salt content of the dish drastically.
Ditch the flavor packet: Create your own broth by mixing low-sodium chicken stock with fresh herbs and spices for a healthier, lower-sodium version of ramen noodles.
While instant ramen noodles are a cheap carbohydrate source, there are many other healthy, affordable carb options out there.

Brown rice, oats and potatoes are examples of versatile, inexpensive carbs for those looking to save money.


Diets high in instant noodles have been linked to poor diet quality and an increased risk of heart disease and metabolic syndrome. Adding vegetables and protein to instant ramen is an easy way to boost the nutrition content of the meal.

The Bottom Line

Though instant ramen noodles provide iron, B vitamins and manganese, they lack fiber, protein and other crucial vitamins and minerals.

Additionally, their MSG, TBHQ and high sodium contents may negatively affect health, such as by increasing your risk of heart disease, stomach cancer and metabolic syndrome.

Limiting consumption of processed foods like instant ramen noodles and eating plenty of whole, unprocessed foods is always the best choice for your health.

I eat a lot of ramen. It's still a comfort food. :o

09-19-2018, 07:47 AM
Son of Wing Lok Noodle Factory founder hopes to revamp Hong Kong business and revive sunset industry (https://www.scmp.com/news/hong-kong/society/article/2163831/son-wing-lok-noodle-factory-founder-hopes-revamp-hong-kong)
Decades-old brand supplies restaurants across city, but is converting from wholesale to retail and attracting young blood to keep dying tradition afloat
PUBLISHED : Saturday, 15 September, 2018, 11:30am
UPDATED : Saturday, 15 September, 2018, 12:46pm
Michelle Wong


Angus Chan, 30, used to hate the noodle factory his father founded 42 years ago, now located in an industrial area in Kowloon Bay. “I never got to see my father. The noodles took him away from me,” he says.

He recalls his father, Chan Keung, spending all his time at work building his small business from scratch. The senior Chan dedicated his life to perfecting the art of making Chinese noodles, a traditional dish adored by many but made by few.

“I used to see my father working 365 days a year without rest,” he says. “It’s hot here with water splashing everywhere, and you need to move heavy things around all the time. It’s very tiring.”


That was why, as a child growing up, he longed for something beyond his father’s dull factory walls, which would lead him into a jet-setting career in aviation logistics.

But two years ago, after his fathers’ knees degenerated and he lost the ability to walk, Chan found himself at a crossroads – his father’s condition meant he was unable to lead the business in a sunset industry. And a labour shortage now looms, with few young people interested in learning the art of noodle making.

Chinese noodles are supplied dried, and cooked in different soup bases. They are usually eaten with shrimp roe, and in the 1960s were a staple for poorer people who could not regularly afford meat. The noodles were also baked and steamed for a longer shelf life back then, when fridges were not common.

Chan decided to give up his aviation career to take the reins from his father.

“If I didn’t come back, the noodle factory would have to close down. I can’t afford to see the tradition die,” he says. “Our generation needs to expand the effort and glory built by the last generation.”

Since taking the helm, Chan has had one mission in mind: to modernise the products of Wing Lok Noodle Factory and introduce them to younger consumers.

First, he changed the packaging of his products from a shoddy plastic bag to a decent ziplock bag. Then he turned to internet marketing to champion his brand, setting up a platform for online purchases and home delivery.

I came to bring change ... If I listen to my father all the time, I will not be able to make a difference ANGUS CHAN, WING LOK NOODLE FACTORY
He also designed a more attractive logo for the factory. Chan’s new company symbol fuses elements of traditional Hong Kong signboard print with an image of the iconic Lion Rock, to pay tribute to the hard work of his father’s generation and a can-do attitude many in Hong Kong still preach – the so-called Lion Rock spirit.

It was not easy to convince his conservative father to embrace his new initiatives, Chan says, and the pair often clashed. But in the end, the senior Chan gave in.

“We old people have the old people’s way – saving money on everything,” the senior Chan, 65, says, recalling he could not accept the new packaging until a year after it was launched.

Angus Chan explains his idea to shift the business model from wholesale to retail: “In the past, we only sold our products directly to other restaurants by word of mouth. A lot of the noodles you eat [in the city] are actually made by us, but no one knows this.”

The company supplies more than 80 restaurants in the city, including chains and hotels.

Since an upgrade, the company’s website has brought new businesses to the factory, according to Chan, with young entrepreneurs knocking on its doors in search of raw materials or health-conscious customers seeking natural Chinese noodles instead of the MSG-rich instant noodles.

Angus Chan is revamping his family’s noodle business. Photo: Edward Wong

Another segment of clients comprises overseas Chinese craving a taste of home, he says. Such consumers are willing to pay more for noodles shipped to Australia, Canada and the United States.

One of the biggest challenges for the industry remains an ageing work force, with many suppliers retiring or having died of old age, and existing staff aged 50 to 70. There is a pressing need for Chan’s business to find young blood.

While searching for new manufacturing supplies, Chan says he has to bear in mind how to retain the original taste and quality of his family’s noodles, which is their selling point.

He says he was lucky to have hired some young people who left the aviation industry with him.

“I came to bring change,” he says. “If I listen to my father all the time, I will not be able to make a difference.

“My father is a quiet man. I consider his silence as compliments.”

My father was a nuclear engineer for GE so I can't really identify with the notion of a 'family' business personally. However, Tiger Claw (https://www.tigerclaw.com/home.php) is a family business; I'm just not part of that bloodline.

09-25-2018, 01:27 PM
THE ULTIMATE GUIDE TO CHINESE NOODLE STYLES (https://www.thrillist.com/eat/nation/chinese-noodle-types-explained)
Published On 09/19/2018


Noodles, with the exception of zoodles (please go away), are the arguably the perfect food. This brilliant food genus, which includes everything from rigatoni to udon, banh pho to spaetzle, seems to have endless permutations to slurp, swirl, and stir-fry. Few countries know the joy of noodles better than China, where the foodstuff spread, evolved, and became an integral part of its culinary history for over 4,000 years.

China isn’t a monolith and neither are its noodles. In southern China, rice rules the roost. There, rice flour-based recipes generate bouncy and gummy products that soak up sauce like a sponge. (Through centuries of migration, colonization, and trade, the techniques and dishes developed in that part of China seeped into Southeast Asia, giving birth to regional faves like pho, khao soi, and pad see ew.) Head ****her inland in China and wheat reigns supreme. It manifests as a vibrantly diverse array of regional breads, pancakes, and, most importantly, wheat and starch noodles.

To sort it all out for you, here’s a breakdown of some of the most iconic types of Chinese noodles -- many of which are served at beloved restaurants around the country -- and our favorite ways to eat them.



Mai fun
Also known as “rice vermicelli,” these round and thin noodles are on the drier and chewier side, with their heartier shape making them perfect for stir-fries and salads. In the United States, you’ll often find mai fun in a dish called Singapore noodles, wherein they’re stir-fried with egg, shrimp, vegetables, and curry powder. You’ll also find these in a lot of Vietnamese cuisine, especially in fresh bun salads and a delicious soup called bun bo Hue.


Shanghainese nian gao
Some might argue that these aren’t noodles. To them, I’d say: Who hurt you? Detractors aside, these rice cakes are made from dense rolls of pounded glutinous rice that are steamed, then sliced on a bias into thin pieces. If you’re familiar with Japanese mochi, you can probably imagine how nian gao works. Served as a sweet dish in other parts of the country, the Shanghainese variation is distinctively savory. In stir-fried chao nian gao, the soft and chewy texture makes the perfect foil to crunchy vegetables. At the grocery store, you’ll probably find the Korean variation, called tteok -- those are fine for both Korean and Chinese recipes.

Ho fun
These noodles, made wide and tapered to maximize their compatibility with sauces and gravies, are slippery and slurpable. Thus, they’re widely popular in many Asian cuisines, popping up in Thailand as pad kee mao and in Vietnam as pho. Cantonese restaurants often feature it in chow fun, a stir-fried dish with soy sauce, beef, and bean sprouts. To effectively stir-fry these sticky noodles and keep them from massing into a gummy clump requires a well-oiled wok and quite a bit of deftness -- so maybe leave it to the experts.


Cheung fun
If you spend your weekends creepin’ on your local dim sum parlor, you know these well. Cheung fun are pillow-soft and jelly-like noodles that are made into sheets and often wrapped around a savory filling of shrimp, meat, or fried dough. Eating the dim sum version is, incidentally, a lot like the feeling of having a perfectly warm towel laid on your face. In Hong Kong, the noodles are served at street stalls in little rolls and topped with hoisin sauce, soy sauce, and sesame seeds. Their classic, jiggly texture comes from a mixture of rice flour and tapioca or glutinous rice flour, and the name translates literally to “intestine noodle” because of its aesthetic similarity to pig intestine. You can steam these at home or buy premade fresh noodles at some Asian grocers.
continued next post

09-25-2018, 01:27 PM


Yao mein
When these thin egg-and-wheat noodles are fresh, they’re fantastic, with a distinct springiness and heft that make them the perfect foil to wontons. Some old-school wonton noodle shops in Hong Kong make a variation on these noodles, called “jook-sing noodles,” by having a cook knead the dough by hopping on a giant bamboo stalk. It’s hard to explain, but it’s cool to watch. Many Asian grocers offers these noodles fresh or frozen, though you can use the dried noodles in a pinch. Just make sure that whatever you buy actually contains egg -- some manufacturers fudge it a bit and include dye to give the noodles that yolky yellow shade. These can be served in hot soup with wontons or stir-fried in sauce. The par-boiled version of these are what people typically use for chow mein: They can be thrown right into the wok from their package.

Lo mein

When I was a kid, these were the noodles that would shut me up. I’d focus all of my energy on slurping every strand, enjoying every drop of the sauce that clung to them. These chewy noodles typically have the same ingredients as yao mein; in the diaspora, their main distinguishing point is that they’re heftier. Lo mein is in it for the long haul and plays well with rich sauces, heavy meats, and long stints at the buffet table, a fact that has placed it securely within the Chinese takeout Greatest Hits Collection.


Yi mein
Yi mein are, like instant ramen, cooked and then deep-fried into a cake by their manufacturers. They’re expensive because of their high-quality ingredients and laborious cooking process, so they’re often brought out for celebrations. You’ll often find these in a hefty, stir-fried pile at Chinese banquet halls. When braised in sauce, these noodles take on a wonderfully spongy texture, though it can be easy to overcook them until they get soggy. If you’re making them at home, be sure to undercook them by a few minutes when you initially boil them before braising: 3-4 minutes will be just fine.



Dao xiao mian
If you search for these noodles, aka “knife-cut noodles,” on YouTube, prepare yourself to be amazed. The making of these noodles is a technical marvel, with cooks using razor-like implements to rapidly shave noodles off of a piece of dough, shooting them straight into a pot of boiling water to cook. Each batch requires expert timing: The cook has to cut the noodles quick enough that the first ones don’t overcook. These imperfectly shaped strands are chewy, with a slurpability that makes them great with soups or braised meat. You’d also do well to pair these with Uyghur dishes like a hearty lamb-and-vegetable stir-fry.


La mian
The world loves these noodles, though many of us know them primarily through their pre-cooked and deep-fried variation: instant ramen. To make these noodles the traditional way, a dough made from high-gluten flour is twisted and stretched by hand, with some cooks making a show of banging the strands on their work tables to shake off the excess flour. Through their movements, la mian makers exercise control over the thickness of their noodles. Oftentimes, restaurants will offer a choice between la mian and dao xiao mian for your soups. In Central Asia, these noodles are known as “laghman.” One of the most well-known iterations is lanzhou la mian, a beef soup garnished with fresh aromatics.


Newcomers might read the Anglicization of liangpi, “cold skin noodles,” on a menu and imagine receiving a plateful of julienned boiled pig skin, but these are actually made from wheat starch. The name was undoubtedly inspired by the noodles’ wiggly texture. Through a somewhat arduous process, the starch is isolated from a flour-based dough, steamed, then cut. It’s a lot of work, but the noodles’ unique and elastic texture is so worth it, especially when served the traditional Shaanxi way with black vinegar, chili oil, garlic, and sliced cucumber.

This is helpful for the uninitiated.

01-23-2019, 08:54 AM
A glow-in-the-dark ramen shop makes food that looks like something out of an alien world (https://www.thisisinsider.com/photos-of-glow-in-the-dark-ramen-shop-2019-1)
Lucy Yang Jan. 17, 2019, 2:16 PM

Tickets for the pop-up have already sold out. By Zoo as Zoo (Courtesy of Dashboard)

Ami Sueki, the founder of design studio Zoo as Zoo, has teamed up with Courtney Hammond, the cofounder of national arts agency Dashboard, to create the world's first glow-in-the-dark ramen shop.
Nakamura.ke is a mobile pop-up that will offer guests an immersive dining experience inspired by a story about a family of mythical spirits.
The shop will seat six diners at a time for one 30-minute meal during which guests will be served glow-in-the-dark dishes and cocktails as performers interact with them.
The luminescent noodles were created by London food-design firm Bompas and Parr using quinine and natural food coloring.
After debuting in Atlanta later this month, Nakamura.ke will head to several other cities, including Los Angeles, New York, and Miami, according to Atlanta Magazine.
If you've ever wondered what mythical spirits might eat, it probably looks something like the menu at the world's first glow-in-the-dark ramen shop.

Nakamura.ke, which opens in Atlanta later this month, offers guests an immersive dining experience inspired by a dream designer Ami Sueki had three years ago.

The food is inspired by a story about a family of supernatural creatures. By Zoo as Zoo (Courtesy of Dashboard)

The mobile pop-up tells the story of the Nakamuras, a family of yōkai (supernatural creatures in Japanese folklore) who ran a popular ramen shop for other spirits at the turn of the century.

In the tale, which was created by Sueki's design studio, Zoo as Zoo, the Nakamura children lost their parents in a storm one fateful night. Years later, they reunited at their family's old shop, only to discover glowing noodles and vibrating utensils, as if someone was trying to show them how to make their parents' secret ramen recipe.

Now the Nakamura children chase after full moons around the world — when noodles glow the brightest — making ramen in their mobile kitchen, hoping they'll one day reunite with their parents.

The noodles are made with quinine and food coloring. By Zoo as Zoo (Courtesy of Dashboard)

To bring this story to life, Sueki teamed up with Courtney Hammond, the cofounder of national arts agency Dashboard.

Like the Nakamura children's mobile kitchen, Nakamura.ke will be a small, intimate space, seating six diners at a time for one 30-minute meal. During that period, guests will be served glow-in-the-dark dishes and cocktails as performers interact with them.

Sueki also collaborated with London food-design firm Bompas and Parr to create her pop-up's luminescent food. According to Atlanta Magazine, the studio's inventors used quinine, a compound extracted from the bark of cinchona trees that glows under black light, and natural food coloring to make noodles that were both luminescent and safe to eat.

Nakamura.ke will also serve glowing sake cocktails. By Zoo as Zoo (Courtesy of Dashboard)

Dining tickets for Nakamura.ke's first two openings, in late January and February, have already sold out and went for $75 a seat.

For those curious to see the shop's luminescent offerings, however, tickets to a party at Space2 in Atlanta will be sold at the door for $10. The party will be held on Wednesdays through Saturdays from 6 p.m. to 11 p.m. for the duration of Nakamura.ke's run at The Sound Table, from January 30 until February 16.

Dashboard and Zoo as Zoo also plan to take Nakamura.ke to Los Angeles, London, Miami, New York, Tokyo, Seoul, Sydney, and Dubai.

what does this do to your poop the next day? :rolleyes:

02-17-2020, 12:48 PM
Hot Dry Noodles: The Traditionally Vegan & Addictive Dish From Wuhan (https://www.greenqueen.com.hk/hot-dry-noodles-traditionally-vegan-addictive-dish-from-wuhan/)
By Sally Ho Last updated Feb 14, 2020

4 Mins Read
Whilst China and other countries around the world continue to battle the outbreak of the novel coronavirus, 2019-nCoV, which the World Health Organisation recently declared a global public health emergency, fears about the spread of the coronavirus has been accompanied by a spike in anti-Chinese racism and xenophobia. Wuhan has been hardest hit with racist stereotyping and has been making international headlines, but many of us have forgotten the traditional Wuhan delicacy, which happens to be 100% plant-based.

A few words on racism

Source: Reuters

There are serious and substantiated concerns regarding the current novel coronavirus and its spread, but it has awakened prejudices, racist vitriol and stereotyping against people of mainland Chinese or Asian descent.

This not only contributes nothing to help quell the disease epidemic, it comes with the threat of overshadowing long-standing cultural traditions that all of us can appreciate. In particular, Wuhan, the epicentre of the novel coronavirus, has come under attack internationally and from other cities and provinces in mainland China.

The internet is awash with criticism and misleading claims about the apparent thirst for consuming wild animals in Wuhan peoples’ diets, stemming from the reports that the disease emerged from a seafood market in Wuhan that also sold a number of live animals.

While the novel coronavirus has thrust the danger and cruelty of the wild animal trade into the limelight, the demand for wild animals isn’t limited to Wuhan, nor is it confined within the borders of China alone. In fact, the supply chain extends throughout the world, stretching from Asia, Africa and elsewhere, including the United States. It is a global problem that the world must tackle if we are to prevent future disease epidemics, not to mention the animal welfare and wildlife conservation issues that stem from the trade.

Hot dry noodles: the addictive vegan dish from Wuhan

Source: Zhihu

As a Hong Kong-based journalist hailing from Wuhan reminded us in a heartfelt open letter, it’s time to take stock and reflect on some of the traditions her hometown is known for, including the beloved local dish “Hot Dry Noodles”–which happens to be accidentally vegan and so delicious.

Re gan mian, which translates to hot and dry noodles, is the traditional dish of Wuhan, the capital of Hubei province in central China. Also known as the “Wuhan noodle”, this dish has had a long-standing history in Chinese food culture for almost 100 years, and is unique because unlike many Asian noodle dishes, the noodles aren’t served in soup. Instead, the dish is served “dry” with the vegan-friendly alkaline noodles coated in a rich, thick and creamy sesame sauce and topped with fresh spring onions. While the main seasoning is sesame paste, sometimes, the noodles are also topped with pickled spicy radish, which also originates from Hubei province.

And true to Wuhan cuisine, which shares with its nearby Sichuanese counterpart, the dish makes extensive use of chillies. Chillies are deeply embedded within both Wuhan and Sichuan food culture because the regions face a humid climate, which can be balanced out with hot and spicy foods in traditional Chinese medicinal beliefs. While preparing the seasoning and sauce of hot dry noodles, Wuhanese people typically use chilli oil and fresh coriander to bring out both the delicious taste of sesame and give a kick of heat.

This dish is so significant in Wuhan food culture that it is a popular breakfast food in the city, often sold in street carts and restaurants across towns as early as 5am in the morning, all throughout the day until the evening, where the famous dish appears at night markets as a late-night snack.

Make your own hot dry noodles

Source: Woks of Life

“Wuhan noodles” calls for alkaline noodles, the most common type of ramen noodle available in most supermarkets across Asia, which are made out of wheat flour and kansui (alkaline water) to give its salty taste and springy quality. If they happen to be unavailable, they can be easily substituted for spaghetti (cooked al dente) for a similar texture and taste, or gluten-free versions to suit individual dietary preferences.

For the seasoning and sauce, hot dry noodles typically contain five spice powder, a blend of cinnamon, cloves, fennel, star anise and Sichuan peppercorns, sesame paste, sesame oil, light and dark soy sauce and salt. Once the sauce is mixed in to coat the cooked noodles, top the dish with a sprinkle of chopped green onions, pickled radish, chilli oil and coriander.

Lead image courtesy of Sohu.

Noodles (http://www.kungfumagazine.com/forum/showthread.php?69740-Noodles)
Vegetarian (http://www.kungfumagazine.com/forum/showthread.php?19996-Vegetarian)
COVID-19 (http://www.kungfumagazine.com/forum/showthread.php?71666-Coronavirus-(COVID-19)-Wuhan-Pneumonia)

03-06-2020, 08:53 AM
If there's one thing the Chinese are good at, it's talking in code. ;)

‘Noodles’ and ‘Pandas’: Chinese People Are Using Secret Code to Talk About Coronavirus Online (https://www.vice.com/en_us/article/epgqpj/chinese-internet-users-have-some-ingenious-ways-of-getting-around-coronavirus-censorship)
"Vietnamese pho noodles," anyone?
By David Gilbert
Mar 6 2020, 5:35am


Chinese citizens angry at their government’s handling of the coronavirus outbreak have come up with some ingenious ways to express their outrage and circumvent the extreme censorship measures imposed by Beijing.

In a bid to control the narrative, Beijing authorities have censored sensitive topics, silenced WeChat accounts, tracked down those who are sharing criticism of the government, and disappeared citizen journalists.

But all those efforts still haven't silenced people online, and angry citizens are now relying on coded words and phrases to express their dissatisfaction.

The most common example is “zf” which is the abbreviation for the Chinese word “government. To refer to the police, the letters “jc” are used, while “guobao” (meaning "national treasure") or panda images are used to represent the domestic security bureau. Citizens talking about the Communist Party’s Publicity Department use “Ministry of Truth” from the George Orwell novel "1984," instead.

One of the ways Beijing has sought to stem the flow of information out of China is by cracking down on the use of virtual private networks (VPNs) as a way of circumventing its censorship system, known as the Great Firewall. So discussing this technology online has also become taboo.

Instead, citizens have been talking about how to use the technology by referring to “Vietnamese pho noodles” or “ladders.”

China’s embattled president Xi Jinping is among the most censored topics on Chinese social media. A Citizen Lab report this week showed that WeChat ramped up censorship efforts in recent weeks by adding a number of Xi-related words and phrases to its blacklist.

In an attempt to get around these restrictions, Chinese citizens have begun referring to their president as a “narrow neck bottle” because the Chinese pronunciation of the phrase is similar to that of "Xi Jinping."

But despite the obscure nature of this reference, China’s censors managed to pick it up when they removed a question posting on Zhihu (China’s version of Quora) asking “how to wash a narrow neck bottle?”

“To fully appreciate conversations on China’s social media platforms, merely knowing Chinese is not enough,” an Amnesty International researcher located in China who did not want to be identified told VICE News. “To combat systematic internet censorship, netizens in China have created a new vocabulary to discuss ‘sensitive issues.’ This language keeps evolving as the government constantly expands its list of prohibited terms online. Those not keeping up with the trend could easily be left confused.”

Part of the reason for China’s strict censorship of online comments is that the government is keen to change the way the world is talking about coronavirus and in particular China’s role in the outbreak.

Beijing wants to dispel the suggestion that coronavirus is a Chinese virus and instead position itself as the country that saved the world from a much worse situation. China is hitting out at other country’s failure to take the necessary measures to contain outbreaks, particularly taking aim at the U.S. and Donald Trump.

On Friday, China reported that all new cases of coronavirus came from Wuhan, the epicenter of the outbreak, further bolstering the government’s claims that it has managed to get the outbreak under control.

But there has been an unprecedented backlash against the government’s attempts to portray the situation in Hubei province as a positive one, and on Thursday that online backlash spilled over into the real world, with a very rare public display of criticism of the government.

During a tour of Wuhan, a city of 12 million people that has been in lockdown for six weeks, residents locked in their apartments openly berated a senior government official.

Footage of the incident that has been spread virally online shows residents shouting “Everything is fake” and “It’s all fake” as officials show Vice-Premier Sun Chunlan around the city at the center of the coronavirus outbreak.

Cover: An employee clad in a protective suit waits on customers at a supermarket in Beijing, China on March 6, 2020. (The Yomiuri Shimbun via AP Images)

COVID-19 (http://www.kungfumagazine.com/forum/showthread.php?71666-Coronavirus-(COVID-19)-Wuhan-Pneumonia)
Noodles (http://www.kungfumagazine.com/forum/showthread.php?69740-Noodles)
Pandas (http://www.kungfumagazine.com/forum/showthread.php?54939-Pandas!)

07-18-2021, 08:20 AM
Truck Carrying 20,000 Pounds of Ramen Noodles Crashes Into Lake (https://www.newsweek.com/ramen-noodles-spill-truck-crash-lake-arkansas-1609526)

Atruck carrying 20,000 pounds of ramen noodles crashed on Tuesday before toppling into an Arkansas lake, as pictures shared by authorities showed the vehicle on its side in the water.

In a Facebook post on Tuesday evening, the Arkansas Game and Fish Commission shared two photos of the truck lying on its side in a shallow portion of Lake Conway, located at the intersection of Arkansas Highway 89 and Interstate 40 in Faulkner County, Arkansas.

The commission wrote that the Arkansas Department of Environmental Quality was notified of the incident, while a HAZMAT crew was on the scene investigating the crash that occurred at around 3:00 p.m. local time.

"A wrecker is removing the truck from the lake, which appears to be uncontaminated by the accident," the commission wrote.

The crash caused a stir on the agency's Facebook page, with the pictures and statement of the incident so far amassing 723 comments and 1,100 shares.

KARK-TV reported that the Mayflower Police Department was leading the investigation into the crash. The commission confirmed that the driver and passenger in the truck were unhurt in the incident.

The authorities have not yet revealed what company the 20,000 pounds of noodles belonged to, or where the product was being transported to on Tuesday afternoon.

Tuesday's incident is not the first time that a truck carrying ramen noodles has crashed in the U.S., as in January 2015 the contents of a delivery truck were spilled across a highway after the driver of a tractor-trailer collided into a guard rail.

The driver of the truck, Larry Scholting, told ABC15 that he crashed into the guard rail in Nash County, North Carolina, after he fell asleep at the wheel during his delivery.

"I thought I could make it down to the truck stops in Kenly, and I didn't quite make it. I kind of drowsed off, and next thing I knew I had taken out the guard rail," Scholting said.

Although Scholting was not injured in the crash, dozens of packets of the noodles were thrown from the truck during the incident when the trailer's cargo space was cut in half.

Part of the road was closed as the authorities cleaned up the mess, while the noodles were dumped at a local landfill after becoming contaminated by diesel fuel that leaked during the crash.

Newsweek has contacted the Arkansas Game and Fish Commission and the Mayflower Police Department for comment.

A truck carrying ramen noodles crashed into a lake in Arkansas on Tuesday afternoon at around 3:00 p.m. local time.

Hazmat lol

09-14-2021, 02:33 PM
INSTANT noodle soda...:confused:

Nissin is launching instant noodle flavored soda (https://nextshark.com/nissin-makes-cup-noodles-soda/)
Grace Kim

17 hours ago
Japanese food company Nissin, known for its instant noodles, has introduced a line of Cup Noodles-flavored sodas in honor of its 50th anniversary celebration.

The drinks: Available this month, the soda drinks will be available in four flavors, including the basic Cup Noodle in a ginger ale style, seafood with a cream soda base, curry cola and a chili-tomato, according to Sora News 24.

The company revealed the products on their Twitter account on Tuesday and has reportedly generated mostly positive feedback from other users.

“Whether it’s delicious or not is up to you!” the company said.
Where to buy: Consumers can purchase the limited-edition drinks on the Nissin website or through some Japanese retailers including Amazon Japan.

The Amazon site only offers the option to purchase the entire anniversary set including the four sodas, eight Cup Noodle snacks and eight other Cup Noodle soups, at 2,998 yen or approximately $28, CNet reported.
It is not yet confirmed whether the goods can be shipped to the U.S. or are available for purchase on English-language sites.
In another creative endeavor merging food and drink, Nissan’s pumpkin spice-flavored cup noodles will be available at Walmart by the end of October.

Featured Image via Nissin

10-07-2021, 07:46 AM
Noodles & Company Celebrates Its Namesake Holiday - National Noodles Day - By Rewarding Guests With Exclusive Offers All Month Long
The national fast-casual chain known for its freshly prepared noodle dishes is bringing guests even more convenience and value throughout October

Celebrate National Noodles Day at Noodles & Company on October 6!
Published: Oct. 4, 2021 at 6:05 AM PDT
BROOMFIELD, Colo., Oct. 4, 2021 /PRNewswire/ -- Noodles & Company (NASDAQ: NDLS), the national fast-casual brand known for serving globally-inspired noodle dishes, announced today that Noodles Rewards members will receive a 20% off reward that can be used on their entire order on Wednesday, Oct. 6, in celebration of National Noodles Day. To continue the celebration of its namesake holiday, Noodles & Company is giving all Rewards Members who redeem the National Noodles Day offer an additional 10% off reward that can be applied to all future orders placed throughout October.

Celebrate National Noodles Day at Noodles & Company on October 6!
"National Noodles Day is an opportunity to extend immense gratitude to our valued guests for their continued support, particularly during the past 18 months, which have been challenging in many ways, but have also reaffirmed that a bowl of Noodles has the ability to bring people together," said Stacey Pool, chief marketing officer at Noodles & Company. "We look forward to greeting and meeting guests throughout the month, whether they are dining with us in our restaurants or from the comfort of their homes."

Celebrate National Noodles Day at The Home of The Noodle.
National Noodles Day is Noodles & Company's biggest and proudest day of the year. Noodles & Company serves up noodle dishes like no other fast-casual restaurant in the nation. In fact, it's the only restaurant where you can conveniently order a variety of globally-inspired noodle dishes that are both delicious and freshly made at an amazing value. From Noodles & Company's classic dishes like Wisconsin Mac & Cheese, Spaghetti & Meatballs, and Penne Rosa, to its decadent 3-CheeseTortelloni Pastas, and light menu items like Cauliflower Rigatoni Fresca and fresh Zoodle dishes – there's a Noodles dish for everyone to enjoy.

Whether you are a loyal Noodles Rewards Member or a first-time guest, National Noodles Day is the perfect opportunity to treat yourself to a delicious bowl of noodles at the home of the noodle.

Unlock Exclusive Member Benefits on National Noodles Day.
To unlock exclusive Rewards member pricing for the month of October, Noodles guests must register to become a Noodles Rewards member by Oct. 6. The 20% off National Noodles Day offer will automatically load into each Noodles Rewards account, followed by the 10% off reward once the National Noodles Day deal is redeemed on Oct. 6.

These exclusive member deals are available at participating Noodles & Company restaurants nationwide. Guests can find their local Noodles & Company restaurant by visiting noodles.com.

How to Sign Up.
Signing up for Noodles Rewards is fast and easy by downloading the Noodles Rewards app from the Apple App Store or Google Play Store, or signing up online at noodles.com/rewards. In addition to ongoing exclusive member benefits, when guests sign up to be a Noodles Rewards Member, they will automatically unlock a free small entrée, redeemable after their first purchase just for joining Noodles Rewards.

About Noodles & Company
Since 1995, Noodles & Company has been serving noodles your way, with noodles and flavors that you know and love as well as new ones you're about to discover. From indulgent Wisconsin Mac & Cheese to better-for-you Zoodles and Other Noodles, the company serves a world of flavor in every bowl. Made up of more than 450 restaurants and thousands of passionate team members, Noodles was recently named one of America's Best Employers for Diversity Award 2021 by Forbes and also has been named one of the Best Places to Work by the Denver Business Journal for its unique culture built on the value of "Loving Life" which begins by nourishing and inspiring every team member and guest who walks through the door. Noodles has also earned the Women in the Lead Certification for its investment in women-empowering initiatives for its female team members and has proudly partnered with the Multicultural Foodservice & Hospitality Alliance to build cultural intelligence within its teams. To learn more and to find the location nearest you, visit www.noodles.com.
Bummed that I missed National Noodle Day this year. I'll have noodles today.

11-10-2021, 10:42 AM
having a sad...

November 10, 2021
6:38 AM PST
Last Updated 3 hours ago
Analysis: Worst to come: pasta makers fret over durum wheat supply crunch (https://www.reuters.com/business/worst-come-pasta-makers-fret-over-durum-wheat-supply-crunch-2021-11-10/)
By Gus Trompiz and Giancarlo Navach

5 minute read
Tara Giles operates a combine as she harvests wheat on a 160-acre field located south of High River, Alberta, September 28, 2013. REUTERS/Mike Sturk/File Photo

PARIS/MILAN, Nov 10 (Reuters) - Italian pasta makers are fearful of a substantial supply squeeze in the coming months after this summer's durum wheat price shock, as the market runs out of ways to offset a dire harvest in top exporter Canada.

Extreme heat and drought this year in the North American country, which usually accounts for about two-thirds of global durum trade, are expected to cut output there by about 3 million tonnes to nearly 50% below 2020 levels.

That has sent durum quotations to 13-year highs, stoking concerns about food inflation at a time when many economies are struggling to recover from COVID-19.

An index of food prices from the United Nations Food and Agriculture Organization is at a 10-year high, with the cost of bread also climbing as European wheat prices hit a 13-year peak this month. read more

With forecasts for Italy's domestic durum crop, which typically covers most of pasta makers' needs, also recently cut, the country's food producers are particularly exposed to turmoil in the wider market for the niche wheat variety.

Some Italian processors risk being caught short when the local crop runs out and may see production stoppages in the coming months, Strategie Grains analyst Severine Omnes-Maisons said.

"In terms of prices and scarcity of durum, the worst is perhaps still to come."

Canada's output wilted just as world durum stocks were already at a six-year low, partly due to at-home hoarding of pasta during pandemic lockdowns.

Several crops have seen prices jump this year due to harvest setbacks and mounting supply chain costs, but tensions in durum have been particularly intense, with export prices almost doubling since June.

Italy's durum crop had been expected to surpass 2020 levels this year, but the European Commission in October cut its estimate to 3.7 million tonnes from 4.3 million, leaving pasta makers fretting about availability in the first half of 2022.

"It will be more dramatic than it is now because at the moment we can find domestic wheat," said Vincenzo Divella, chief executive of the Divella pasta brand. "The situation with durum wheat is very serious."


Supply from this year's harvests may be even lower than anticipated. Unfavourable local crop reports in Canada suggest its official durum production estimate may be cut again in December, Omnes-Maisons says.

"Durum presents the greatest challenge in terms of balancing global import requirements with global export availability," Rhyl Doyle, director of export trading at Paterson Grain in Winnipeg, said.

Buyers have adjusted to some extent with non-Canadian supply. Australia has become the EU's second-largest durum supplier this season after Canada, while Mexico was expected to fill most of a large import purchase by Algeria in September.

Like Canada, the United States is set to see production drop by about half this year after suffering similar torrid weather since spring. France's rain-hit harvest meanwhile has curbed European supply. read more

That has led some to blame weather shifts for upsetting a balance of moderately warm and dry growing conditions suited to producing the hard, high-protein wheat variety.

"The increase in the price of durum wheat is a symptom of climate change," said Alberto Cartasegna, chief executive of Miscusi, which has a dozen restaurants in Italy.


Adjusting to low stocks will partly come from paying more for durum-based staples and switching to less costly common wheat.

Price rises are not expected to dampen pasta demand in wealthy European countries - where pasta is required to be made from durum - despite double-digit percentage increases by some manufacturers that are being passed on partly to shoppers.

But consumption patterns may shift more in emerging economies.

North African households face an increase of around a quarter in the price of durum-based semolina bread, which is expected to reinforce the prevalence of soft wheat bread.

"We have no choice but to increase prices to cover costs," Abdelaziz Bouchireb, an Algerian baker, said of semolina bread.

Turkey, a major pasta exporter, earlier this year relaxed rules to increase the maximum share of common wheat allowed in pasta exports from 30% to 100% in response to dwindling durum supply.

Reduced demand in Turkey and North Africa is expected to account for the bulk of a 6% drop in global food use of durum in the 2021/22 season compared with pre-pandemic levels, Strategie Grains forecasts.

The International Grains Council projects that worldwide durum demand will hit a 19-year low in that period. Nevertheless it sees end-season durum stocks at a 14-year low, suggesting a tightrope for the market before next year's harvests.

Even in wealthy economies, households may feel the pinch.

Market data specialist Nielsen says supermarket prices of budget pasta brands - those most dependent on raw material costs - rose nearly 20% year-on-year in France in October, which could augur significant across-the-board increases to come.

In the United States, stores are still stocking products made with last year's durum, so the impact of tighter supplies has not reached the end of the supply chain, said Jeffrey McPike, a U.S.-based trader and consultant with McWheat Trading Inc.

"It will," he warned.

(This story corrects first name of Divella CEO in paragraph 11)

Reporting by Gus Trompiz in Paris, Giancarlo Navach in Milan, Hamid Ould Ahmed in Algiers, Ahmed Eljechtimi in Rabat, Can Sezer in Istanbul, Nigel Hunt in London, Julie Ingwersen in Chicago and Rod Nickel in Winnipeg; Editing by Veronica Brown and Jan Harvey

01-18-2022, 03:21 PM
Snail noodles go viral in China during the pandemic. But the dish is a bit ... funky (https://www.npr.org/sections/goatsandsoda/2022/01/16/1072218612/snail-noodles-go-viral-in-china-during-the-pandemic-but-the-dish-is-a-bit-funky)
January 16, 20228:04 AM ET
Heard on All Things Considered

Above: locals in Liuzhou feast on their regional specialty of snail noodles. The novelty of the dish has made it a viral sensation in China during the pandemic.
Li Hanchi/Xinhua News Agency via Getty Images
LIUZHOU, China – It's fermented. It's stinky. It's delicious. And during the pandemic, it's become a national sensation.

The dish is snail noodles, or luosifen.

"A lot of people were looking for crazy, smelly, ridiculous things to eat." says Mei Shanshan, a Beijing-based food blogger.

Slippery rice noodles are first bathed in a slow-simmering broth of laboriously peeled river snails. Then they're topped with odorous bamboo shoots that have been covered in salt and left to ferment for a few weeks, tofu and salty lemon vinegar.

Much of the preparation relies on fermentation, common in cuisine from southern Guangxi province where the noodles first began. Their malodorous reputation also makes snail noodles quite possibly one of the worst meals to make at home: The smell of the pickled toppings and the stewed snails can linger for hours.

In 2020, online influencers with tens of millions of followers began blogging about the disgustingly good snack.

"Eating noodles while pinching my nose was the most wonderful thing I have ever done in my life. So stinky, delicious, irresistible!", wrote Yang Xuemei, an influential technology editor and writer.

https://media.npr.org/assets/img/2022/01/14/2017-07-19t120000z_1289995513_mt1imgcnpbu65510715_rtrmadp_ 3_china-liuzho-snail-rice-noodles-51_custom-3c65fe284ddbf43c83d53ef36ffa49d1bef69510-s1600-c85.webp
Workers at a food factory in Liuzhou use river snails to make the broth for snail noodles.
Tan kaixing/Imagine China
A combination of online guerilla marketing and word-of-mouth hype has made snail noodles an instant hit. Last year, dozens of snail noodle brands sold 1.1 billion packets of the make-it-at-home version.

Soon, millions were making the dish from their apartments under lockdown. And now the fermented snail dish is a viral Chinese snack – as well as an economic boon for the city of Liuzhou in Guangxi province.

Getting rich from river snails

NPR traveled to the lush city of Liuzhou, in southern Guangxi province, which is credited with coming up with the dish.

The city is proud of its obsession with edible river snails. Archaeological digs have even found snail fossils discarded by ancient humans in paleolithic caves dating back 25,000 years.

Several people claim to have created the first apocryphal bowl of snail noodle soup in the 1980s. Each origin myth ultimately boils down to the same story: combining snail soup and rice noodles, long been two independently popular dishes in Guangxi, in one bowl.

"I eat snail noodles at least once a day, really! The taste really suits Guangxi people. It's sour and spicy. Once you get used to the taste, you don't really notice the smell anymore," says Deng Rijie, a diner at Feng Zhang, one of Liuzhou's older noodle establishments.

The noodles' nationwide popularity has breathed new life into Liuzhou. The city was once economically reliant on the manufacture of industrial trucks and cars until the 1990s, when struggling state firms initiated a round of mass layoffs nationwide, including in Liuzhou.

https://media.npr.org/assets/img/2022/01/14/2012-07-28t000506z_983607994_mt1imgcnpau67040906_rtrmadp_3 _china-snail-noodles-50_custom-a6686f335e79950374a30d73bbd849e55c782523-s1600-c85.webp
A Chinese street stall serves up a bowl of snail noodles.
Liu Xianbiao/Imagine China
In Liuzhou, many of the newly unemployed entered the food business, setting up small snail noodle roadside shops and food stands. By the 2000s, they had set up some noodle factories and chain restaurants. The pandemic was the lucky break they needed.

The hometown chow has now been standardized and rapidly scaled-up to meet national demand.

Liuzhou's state-managed snail noodle association sets specific flavor components each noodle maker must meet, to keep quality high. Other than acidity of the pickles and the spice of the chili, there's also the springiness of the noodles, the umami of the snail broth and the diversity of the toppings – which can include what tofu, bamboo shoots, fried chickpeas and snail meat.

Livestreaming snails

Liuzhou hosts a dedicated industrial park for dozens of noodle factories, each one serving multiple food brands who in turn contract with the factories to develop customized recipes. The park pumped out $2 billion worth of noodles last year.

"The snail noodle supply chain is incredibly automated now. It used to be a very labor intensive process, but now human workers merely have to service the machines to do everything," says Mr. Tang, an engineer at one of the factory. He requested only his last name be used as provincial authorities hadn't approved the interview.

Without government support, snail noodles likely would not have become the viral hit that are today. The dozen or so noodle factories in Liuzhou's snail noodle industrial park enjoy initial corporate tax breaks and utility subsidies.

There's also a snail noodle vocational degree established in 2020 by the local government to train chefs to prepare the snack. On the outskirts of Liuzhou, the city also built a snail noodle tourist town, replete with a shell-shaped visitor hall and noodle-making demonstration site. There, the municipal government also hosts an annual snail noodle festival with noodle-making and noodle-eating competitions.

A short drove away, an army of professional marketers works out of a new office building designed specifically for livestreaming. But they face stiff competition – from each other and from up and coming specialty snacks from other provinces.

"The market is ever changing so if you don't keep up, you will be tossed aside. Money isn't as easy to earn these days with snail noodles," says Douya, a noodle livestreamer. Inside, she and her colleagues boil rice noodles while surrounded by sparkly iPhones and studio lights. They livestream nearly 24 hours a day, split into three shifts, to sell one particular brand of noodle.

But food bloggers are already shifting attention. They're searching for the next big thing in gastronomy — another snack that might keep China another year under lockdown. And maybe one that won't mean keeping the windows open to drive out the smell.