Entering into winter time, villagers in Xinhe Township, Hangzhou’s Tonglu are busy making suomian, or long-life noodles, which is a long-running battle with intricate procedures.
In Xinhe township, this technique has been handed down from generation to generation for thousand years, with over 1,000 inheritors sticking to it, putting time and devotion into making the simple yet refined food.
With continuous sunny days, it’s perfect for suomian’s outdoor dehydration for longer preservation. Usually you can watch this spectacular scene where after kneading the dough, the villagers will have to flatten it repeatedly then cut it into a rope. In the next procedure when rolling out the noodles, two people will have to cooperate.
Finally comes the most difficult part, which is weaving the noodles on the two sticks. The villagers then will hang the noodles with each chopstick on two sides of the roof. In this way, the noodles will be stretched out and dehydrated.
Now it’s needless to worry if this technique would die out. After branding “Xinhe Suomian”, and improving the procedures, a mass production is realized and customers outside the town may enjoy this delicious food!