 |
          |
East Asian Languages and Cultures
TRIP China 2001
 |
| In the capital city of Taiyuan, Shanxi, a hotel chef
specializing in dough-based cuisine demonstrated to us the culinary
art of noodle making. He snatched a batch of dough, stretched it evenly
thin, and double-folded it to make a loop to serve as the base of
the next round of thinning and doubling. After he repeated this process
eight times, a total of 256 fresh, fine noodles were produced before
our eyes. Previous Next |
This page maintained by the CC Web Team <feedback@conncoll.edu>