This photo was taken in the city of Datong (大同) the Northern Chinese province of Shanxi (山西). This is the most-common type of noodle in this area. This practice produces a thick, chewy and irregular noodle (relative to the hand-pulled variety).
The chef, scrapes the noodles out of a pile of dough resting on his shoulder with what I would call a convex spatula or speckle knife. The noodles fly through the air into a boiler, where they are cooked for just a couple of minutes, scooped out with a sieve.
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This image, originally posted to Flickr, was reviewed on 25 February 2012 by the administrator or reviewerMaterialscientist, who confirmed that it was available on Flickr under the stated license on that date.
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{{Information |Description=This photo was taken in the city of Datong (大同) the Northern Chinese province of Shanxi (山西). This is the most-common type of noodle in this area. This practice produces a thick, chewy and irregular noodle (relative...
