Hong Kong: Drying Vermicelli, 1954

The handmade thin noodle has almost been replaced by the machine made. In those few places left where handmade noodles are made, they pass this ancient technique from generation to generation. Places in Hong Kong, Tawain, Macau and China that are near to the ocean, are very suitable for drying vermicelli because of nice ocean breeze and plentiful sunshine. Noodles, made from dough, pass through "waving" motions and drying in the wind process which make them as thin as 0.1cm!