[AsiaNet] Yucheng Datong Hand-Spun Fermented Noodles
-- 300-Year-Old Intangible Culinary Heritage
AsiaNet 0201182
DEZHOU, China Oct 29, 2025 /AsiaNet=YONHAP/-- In Yucheng, there is a celebrated delicacy known as "Datong Hand-Spun Fermented Noodles," a dish that once captivated the palate of Emperor Kangxi of the Qing Dynasty.
"Handcrafted with precision, these noodles boast a slightly golden hue, translucent appearance, and hair-thin texture. When cooked, the broth remains clear, while the noodles deliver a tender, smooth, and authentically rustic flavor," explained Wang Fulin, the ninth-generation inheritor of this centuries-old craft. Each batch of dough undergoes five rounds of resting, a six-hour fermentation process, and 18 meticulous steps before it becomes noodles.
Kneading, resting, and pounding the dough - these motions have defined Wang Fulin's daily routine for over two decades. Every strand he crafts carries the weight of three centuries of ancestral mastery. Historical records from the Yucheng County Annals reveal that Emperor Kangxi himself tasted the noodles at Datong Inn during his southern inspection tour, later inscribing the imperial endorsement "Da Tong Shou Fang" in recognition of their exceptional quality.
In 2008, Wang founded a company dedicated to preserving and innovating this heritage. While the core artistry remains rooted in master-apprentice traditions, Wang introduced scientific and standardized production protocols to balance tradition with modern demands. This shift enabled standardized and scaled-up production without compromising the noodles' timeless essence.
Under his leadership, the brand has expanded into three series: "Datong Hand-Spun" Multigrain Nourishment Noodles, Original Wheat Flavor Noodles, and Fruit and Vegetable Blends, offering over 40 variants tailored to diverse dietary preferences. "People today are more health-conscious. We must keep pace with the times to enhance the nutritional value of noodles without sacrificing taste," Wang remarked.
Source: Publicity Department of CPC Yucheng Municipal Committee
[※ Editor's note = This PRESS RELEASE was provided by the news provider, and Yonhap has not edited the content in any way, nor does it reflect the editorial direction of Yonhap.]
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-- 300-Year-Old Intangible Culinary Heritage
AsiaNet 0201182
DEZHOU, China Oct 29, 2025 /AsiaNet=YONHAP/-- In Yucheng, there is a celebrated delicacy known as "Datong Hand-Spun Fermented Noodles," a dish that once captivated the palate of Emperor Kangxi of the Qing Dynasty.
"Handcrafted with precision, these noodles boast a slightly golden hue, translucent appearance, and hair-thin texture. When cooked, the broth remains clear, while the noodles deliver a tender, smooth, and authentically rustic flavor," explained Wang Fulin, the ninth-generation inheritor of this centuries-old craft. Each batch of dough undergoes five rounds of resting, a six-hour fermentation process, and 18 meticulous steps before it becomes noodles.
Kneading, resting, and pounding the dough - these motions have defined Wang Fulin's daily routine for over two decades. Every strand he crafts carries the weight of three centuries of ancestral mastery. Historical records from the Yucheng County Annals reveal that Emperor Kangxi himself tasted the noodles at Datong Inn during his southern inspection tour, later inscribing the imperial endorsement "Da Tong Shou Fang" in recognition of their exceptional quality.
In 2008, Wang founded a company dedicated to preserving and innovating this heritage. While the core artistry remains rooted in master-apprentice traditions, Wang introduced scientific and standardized production protocols to balance tradition with modern demands. This shift enabled standardized and scaled-up production without compromising the noodles' timeless essence.
Under his leadership, the brand has expanded into three series: "Datong Hand-Spun" Multigrain Nourishment Noodles, Original Wheat Flavor Noodles, and Fruit and Vegetable Blends, offering over 40 variants tailored to diverse dietary preferences. "People today are more health-conscious. We must keep pace with the times to enhance the nutritional value of noodles without sacrificing taste," Wang remarked.
Source: Publicity Department of CPC Yucheng Municipal Committee
[※ Editor's note = This PRESS RELEASE was provided by the news provider, and Yonhap has not edited the content in any way, nor does it reflect the editorial direction of Yonhap.]
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