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Published 1 month ago

The Taiwanese family keeping the noodle-making art alive

Summary by Ground News

In Taiwan, making wheat vermicelli mostly by hand is a dying tradition. Here's one family that is still following the centuries-old process passed down through generations. The work starts daily by 5 a.m., beginning with the kneading and stretching. At midmorning, the couple take what they've prepared out to their courtyard, which soon becomes covered with noodles.

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The Christian Science Monitor

The Taiwanese family keeping the noodle-making art alive

The Lin family is one of the last families in Taiwan to prepare misua – a wheat vermicelli – mostly by hand.

1 month ago·Boston, United States

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