Guangzhou Bamboo Pole Noodles

Zhusheng Noodles, or literally “bamboo pole” noodles, are a traditional food in South China’s Guangdong province. The special Lingnan delicacy is made with a bamboo pole, which is where it gets the name Zhusheng Noodles.

When making dough, people mix dry flour with duck egg liquid instead of water. After kneading the dough, a bamboo pole is used to compress the dough. This is the most important step. The dough should be compressed into flat and thin slices. In addition, dry flour should be spread on the slices to prevent them from sticking together. A machine is used to cut the slices into fine noodles. The noodles should be stored in a fridge for 48 hours before boiling in a pot.

Unlike traditional noodles, duck eggs are used instead of water to make the dough for Zhusheng Noodles. After kneading the dough, a bamboo pole is used to compress it, which is considered the most important part of the process. The dough should be compressed into flat and thin slices, which are then cut into fine noodles or wonton skins.

By delicately rolling the dough with a bamboo pole, the dough is evenly pressed, giving it a unique toughness when consumed. Served with special soup cooked for three hours with pork bones, fish and shrimp, Zhusheng Noodles are uniquely suited to the tastes of Guangdong people.

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