In China, the practice of making noodles—whether pulling, peeling, or slicing fresh dough—often transcends the act of cooking, becoming an artform in and of itself. And while various regions of the country prepare their noodles in different ways, one group of noodle-makers in Nanshan—a village in the eastern province of Zhejiang—have been making a particular type of air-dried, hand-stretched noodle for 300 years. Now, only 300 people in the world still possess the knowledge and skill needed to make the area’s special take on the Suomian noodle.
Watch: The Process Behind Making These Ancient Chinese Noodles Is Mesmerizing
Only 300 people in the world know how to make these Nanshan-style noodles.