Pan Shun Long Fuzhou-style Handmade Noodle Introduction
Master Pan Shunlong has been making noodle soup for over forty years; the second generation, Master Pan Jianzhong, has inherited his father's skills. He is currently the youngest master of Fuzhou-style noodles in Taiwan who can completely handcraft Fuzhou noodles using traditional methods. In addition to the difficult pulling technique, the process of making noodles from dough requires seven major techniques: rolling, kneading, pinching, squeezing, pressing, pulling, and flicking. From a large lump of dough, it is kneaded into a noodle resembling a long snake. Then, the noodles must be hung in an eight-character shape, which is both the hardest and the most meticulous part. It is not simply about hanging the noodles; at the moment of hanging, the noodles must be rolled and twisted to give them stronger elasticity, allowing the noodles to spin. This must be done in a split second and requires very skilled technique to complete.
