Fushan Great Noodle Making Technique

The Fushan great noodle making technique was born in Yantai's Fushan District in the late Ming dynasty, more than four hundred years ago, growing out of Fushan's banquet customs. It entered the Yantai municipal ICH list in 2008 and was inscribed on the Shandong provincial ICH list in 2013.

Its making passes through more than twenty steps — kneading, resting, stretching, drawing, dividing, boiling and saucing — and a skilled master can fold and pull a single piece of dough more than twenty times until each strand is fine as hair, yielding three families of solid, hollow and dragon's-beard noodles with over twenty varieties.

The Fushan great noodle technique represents the food craft of Fushan, the hometown of Shandong cuisine, and ranks alongside the pulled noodles of Lanzhou, the fried-sauce noodles of Beijing and the knife-cut noodles of Shanxi as one of China's "four great noodle dishes," carrying the noodle culture of Jiaodong and the craft tradition of Fushan as the "hometown of chefs."