Arriving in Tainan’s Guanmiao District, you see countless signs advertising Guanmiao noodles from different makers. After the dough is kneaded, rolled and cut, the noodles are folded by hand, arranged neatly on bamboo trays, and moved outdoors to dry in the sun. This is the key to Guanmiao noodles’ fragrance and firm bite, and their resistance to overcooking.
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