Making Fujian misua, China’s longest noodle, is as intense as a workout
- It is made by stretching dough to over 30 metres, which is why some people consider it the longest noodle in China
- Often eaten on birthdays as a symbol of longevity, misua is typically cooked in soup and served with shallot oil, scallions and oysters
Huang Jia, 64, does not need to go to the gym to stay fit. His job is a workout in itself.
For the past 40 years, Huang has been making misua, a thin, wheat-based noodle from Fujian province in eastern China.
He is a one-man band, turning more than 45kg (100 pounds) of dough into noodles every day by hand. It’s an arduous process.
Misua is made by stretching dough to over 30 metres (100 feet). That is why some people consider it the longest noodle in China. It’s often eaten on birthdays as a symbol of longevity.
Huang’s family has been making the noodles for four generations. Every day, he wakes up early to pound, knead and stretch dough into long, delicate strands.
“When making this handmade noodle, we use salt, water and flour, nothing else,” he says.
The secret is prioritising good ingredients. Huang gets his flour from a trusted local mill, which he says makes all the difference.
