Traditional noodle making craft achieves more than making a living

China is the agricultural power where food plays an important role in people’s daily life. Traditional crafts for food making in various parts of the country, including hand-made Suomian noodle, have been carrying on for more than a thousand years.

With a history of a thousand years, hand-made Suomian noodle is one of the local specialties of Hangzhou. Despite of relative simpler procedure, Suomian noodle making requires a high craftsmanship. In the past, the best time for making the noodle was in cool seasons to ensure a better taste and prolonged storage condition.

With economic development, the traditional craft has drawn increasingly extensive attention. Many Suomian noodle craftsmen start to cooperate in business operation. With the support of governments, rural workshops have gradually scaled up in operation and developed its own brand. The output of the noodles also increases as the storage condition improves.

In addition, Suomian industry also brings along the development of local culture and tourism. Suomian noodle making and drying have become a unique sight of rural tourism, while noodle makers have become inheritors of traditional handicrafts. They carry out regular training and introduce noodle making procedures to tourists, pointing out a road to prosperity for the local people.