The process of making suo noodles dates back hundreds of years, originating in the Nanshan Village of China. For over 30 years, Lin Fagan and his family have kept the ancient tradition alive. They hand-pull the nine foot thread-like noodles every day in their home, taking 16 hours to make a single batch. With the town’s senior resident holding the secret to these delicate noodles, the practice may soon become only a memory.
