Marco is a master of a dying art—kneading the dough for bamboo noodles with a bamboo pole. If you walk by his family’s Kwan Kee Bamboo Noodle shop in Hong Kong.
source/image(PrtSc): Great Big Story
The noodles he makes are freshly made every day in a small workshop. Through the glass window, diners can witness the entire preparation process, from the maiking of the dough to cutting it into noodles.
After hooking the bamboo rod the noodle-maker sits on the end and bounces back and forth across the dough, in a motion that resembles riding a seesaw. Leveraging his weight allows him to flatten the layers into a thin sheet, giving the noodle their elasticity.
Advertisement
You might see him at work, bouncing up and down like a seesaw as he pounds the dough. It’s physically tiring, but Marco says the technique makes noodles that are chewier, springier & tastier.
