Source: Atlas Obscura
How does a chef ensure his noodles have a distinct, intense bounce? By distinctly and intensely bouncing upon them.
In the early 20th century, street hawkers in the Chinese cities of Guangzhou and Macau hung their supplies from bamboo poles slung across their shoulders.
At some point, Cantonese-style noodle vendors realized that the rod, which they harvested from nearby forests, could also flatten dough. By repurposing the bamboo, they freed themselves from the weight and cost of extra equipment.To make the noodles, a street vendor first fashions jook-sing mein (bamboo pole noodle) dough. He tosses about 50 eggs—historically duck, though chicken is often included—into a pit of flour. Once he kneads the mixture into a stiff dough, it’s time to ride.
After hooking the bamboo rod through a loop, the noodle-maker sits on the end and bounces back and forth across the dough, in…
The post Bamboo Pole Noodles appeared first on FeedBox.