Showcasing the ceremonial noodle making skills

The event attracted 1,407 contestants from 28 administrative divisions of China as well as Canada and France, which is divided into two categories: Noodle Specials Final and Chongqing Noodles Professional Skills Competition. The Noodle Specials Final has two sub-events: Handmade Noodles and Making a Special Noodle; Chongqing Noodles Professional Skills Competition has events of making chili and chili oil, making Chongqing Noodles, making Noodles with Minced Meat and Displaying Your Choice of Minced Meat. Contestants are required to complete every item specified in 60 minutes.

The event started officially at 9:40am. A Canadian participant Paul nodded and started his show. Paul’s restaurant in Chongqing is in its 4th year and he excels at making western cuisines. He visited more than 20 noodle restaurants in his spare time and gradually fell in love with the delicacy. This time, he intended to make Noodle with Minced Meat.

Paul took his time – he fired up the stove to boil water, at the same time cut the noodles in slices and laid them in place. While waiting for the water to boil, he added the ingredients into carefully. Paul said he loves Chongqing Noodle more than the popular pastas.

On the other end of the event, the battlefield of noodle making is extremely graceful and ceremonial. The Chef Fred from France chose every noodle with extensive care. And when adding ingredients, he put so much chili pepper that the judge by his side swallowed a little in stress. “The Chongqing version of Pasta with Chili Pepper,” chuckled Fred. As a chef, Fred is good at cooking French cuisine. Striving to master the making of Chongqing Noodle, he pursued a course on it half a year ago.

Versatility: noodle with a western China flavor

As a vocational competition, the event presents the audience a wonderful feast in terms of its visual effects, appetite, as well as its scale. Western China elements are there on many tables - flour served as the ingredient of the staple noodle, side dishes and even dish decorations. Ma Fei, a participant from Xinjiang, cooked a “Noodle with Chicken Skin and Sichuan Pepper”. “Noodle from Xinjiang are soft and chewy, and it is ready for serving with only 3 to 5 minutes of boiling.”

Unique skills: heritages from the past

At the event, you can see the fantastic skills the contestant displayed as well as an intangible culture heritage, or ICH skill. 

There are 6 ICH inheritors to showcase their skill of stir-frying ingredients in a pot that is 3 meters in diameter and 1.75 meters tall. In addition to that, there are also Unicycle Top-Faced Noodle, High Hula Hoop Scissors Noodle, Longevity Noodle, Lanzhou Lamian and other unique skills. Their dexterous skills were highly acclaimed by the audience there. (Translated by Yang Lifu, Fathom Language Limited)

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