In the early morning of Weishan old town, west Yunnan’s Dali Bai autonomous prefecture, the day begins with a bowl of "unbreakable" noodles. The chef kneads the dough with 60-degree salt water, and then his hands fly deftly, letting the noodles leap nimbly into the boiling pot.
Once out of the pot, the noodle is smooth and chewy, topped with fresh and spicy ingredients. No wonder locals say that if you haven't eaten the one-strand noodle, you haven't truly been to Weishan.
Trans-editing by Wang Jingzhong; Video source: Dali Digital Media Center
