Yu Xiaohu, the apprentice of Ma Wenbin, is pulling noodles.

CHONGQING (CQNEWS) -- A bowl of noodles may hold our dreams in Chongqing, and a bowl of beef noodles may deliver the taste of life in Lanzhou. The other day, “Noodles VS Noodles”, the interactive activity between Lanzhou and Chongqing was held in Chongqing, inviting noodles masters from the two cities to demonstrate their talents.

Photo of Yu Xiaohu and Shu Jiahua

Yu Xiaohu is the apprentice of Ma Wenbin, the fourth generation successor of Lanzhou beef noodles. He demonstrated his talents in pulling noodles. He pulled a paste with a length about 20cm and a width about 4cm to noodles with various shapes and diameters.

Shu Jiahua, the President of the Chongqing Chef Association and the successor of Nanquan pea noodles, made Chongqing noodles on site. Soybean sauce, garlic water, pepper... Shu Jiahua added over 10 flavors to the bowl, which accounted for almost half the bowl before putting in the noodles. A bowl of simple noodles requires outstanding cooking skill and reflects rigorous requirements.

Shu Jiahua is cooking Chongqing noodles on site.

The sponsor will conduct online communication later and discuss the operation and development of brands with regional characteristic flavors. In addition, the two cities will continue to deepen communication in trade, logistics, tourism, culture and people’s livelihood, increase mutual understanding, reputation and influence and accumulate strength for the win-win cooperation between Lanzhou and Chongqing after “Lanzhou-Chongqing Railway” is put into operation later this year. (Translated by Sun Jiuyang, Fathom Language Limited)