Rows of fine noodles hang neatly on bamboo rods to dry in a courtyard, a woman lifts one bundle with both hands, and a bowl on a stool beside her holds fine noodles in broth with greens and a fried egg.
Hung to dry
Introduction
Dried wheat noodles made by sheeting and cutting a dough and hanging the strands to dry so that they keep.
Hung dried noodles are dried noodles made mainly from wheat flour, usually by mixing a dough, sheeting it, cutting it into strands, hanging them and drying them. Common forms are the slender dragon-whisker noodles and the flat, wide phoenix-tail noodles, and they are boiled before eating. They differ from fresh noodles cooked as soon as they are made, and from instant noodles, which are dried by frying or hot air and eaten after soaking. The national standard GB/T 40636-2021 (Hung dried noodles) covers hung dried noodles.