Nanshan Village, Pingyangkeng Town, Rui'an City, is a well-known handmade Suo-myeon professional village, it is said that this traditional noodle craft has been inherited for more than 300 years, almost every family in the village will do, the annual output of Suo-myeon in more than 500 tons of products have also been exported to France, Italy and Spain and other countries. Suo-myeon is a traditional food in Wenzhou, which is calm, warm and easy to digest, and is also known as longevity noodles because it is more than 3 meters long.

In Wenzhou, regardless of the city and countryside, where the old man birthday, children and relatives are sent Suo noodles to congratulate, in order to wish a long and healthy life. When a family has a child, the owner invites relatives, friends and neighbors to eat Suo Mian, to share the joy of adding a child to the family. In the early years, in Wenzhou city streets and alleys, you can often hear the yells of selling Suo-mian, and most of the women selling Suo-mian come from the countryside of Rui'an.

In the past, Suo Mian women often come by boat, after disembarking at the pier in Xiaonanmen, with a stretcher picking two baskets full of Suo Mian began to walk through the streets. Nowadays, the sale of Suo-myeon has entered the fixed market stalls and supermarkets, and we can no longer see the figure of Suo-myeon women, nor can we hear the long yell of "Suo-myeon-oh, Suo-myeon-". We can no longer hear the long yelling of "Suomian-oh, Suomian-oh". However, the custom of eating Suo-mian when celebrating a birthday or having a child is still maintained in the city. In particular, the Wenzhou people who have moved abroad have also brought the custom of eating Suo-mian to Europe.

One morning a week ago, I came to Nanshan Village for the first time. This mountain village of more than 360 families is built on lush green hills, with a 1-kilometer-long concrete road winding from the head of the village to the end. Along the cement road, you can see rows of wooden racks used for drying noodles in front of people's homes on both sides of the road, and the villagers are busy drying noodles in and out of the village. In the strong sunlight, that from the high wooden frame hanging down the rope surface, close up like a silver wire, far away and into a flowing waterfall. What's even more amazing is the long thin silver wire behind the men and women's hidden labor figure, let a person like falling into a dream world. When I was immersed in this scene in front of me, and marveled at the beautiful scenery, the villagers told me, now is not the most beautiful time in Nanshan Village. Because of the heat of the day to do not many people, and so after the White Dew season, the weather turned cooler, will be every family to do, then all the open space in the village are drying Suo noodles, the scene is spectacular it!

Nanshan village processing Suomen noodle from beginning to end is all manual operation, both time-consuming and laborious. But it is this purely manual work that ensures the quality of the noodles in Nanshan Village. In the summer, when the weather is hot and the noodles become sour and inedible after a long period of time, the making of the noodles starts at midnight, which is the hardest day of the year. In the fall, the noodles are made in the afternoon of each day and left to dry the next morning, so there is no need to stay up all night. The general process of making Suomian has four steps: kneading, mixing the flour with salt and water and then kneading it through; rolling, kneading the kneaded embryo into a long noodle rope that is a little thinner than the thumb, and then placing it into a wooden basin; wrapping the rope around the noodle, after placing it for an hour or two, wrapping it around a bamboo stick that is about 50 centimeters long and placing it into a long wooden cabinet, where it will be lengthened to 20 or 30 centimeters; Pulling the sun, will be placed in the wooden cabinet "wake up" for a few hours of the noodle out, inserted into the wooden frame outside the house to pull the long, sun-dried. The key technique of making Suo-myeon is to control the amount of salt, which is mainly used to regulate the flexibility of the noodles, and the amount of salt should be decided according to the temperature. Generally speaking, if the amount of salt is controlled correctly, the flexibility of the noodles will be good, not only in the pulling system will not be broken, but also the taste is good. The weather is very important, must choose a sunny day, before the villagers can only look up at the sky "by making", by experience, but with the weather forecast, the villagers will be a lot of heart.

So face to do more than 300 years, Nanshan villagers how did not think of their hard labor to create a stunning beauty, attracting many photographers and photography enthusiasts to run to the wind. In recent years, the beautiful scenery of the mountain village and the image of the villagers' labor has frequently appeared in film festivals, networks and magazines. Not long ago, the city of Ruian declared to become a national photography base, Nanshan Village is also listed as one of the humanistic landscape, the Chinese Photographers Association experts to visit its high evaluation, is expected to become a national photography base. I think, through the lens of countless photographers, the beauty of Nanshan Village will be explored more y, the reputation will spread farther and farther. Suo-myeon is a specialty of Fuzhou, handmade. It is made by hand, using white flour as raw material, salt, potato flour and oil, mixing it well and stirring it, and then it is made through several processes, such as noodle making, kneading, loosening, stringing, pulling, and sun-drying. The finished product is divided into two kinds: one is the "noodle head", which is slightly thicker and is usually used for stir-frying; and the other is the "noodle tail", which is what Fuzhou people usually mean by noodle, and its diameter is less than 0.6 millimeters.

Fuzhou Suo Mian can be pulled apart up to several meters in length, fine only 0.6 to 0.7 mm in diameter, pulling the noodle on the head of the noodle tied with a red line, because Suo Mian is the longest noodle in the noodle category, also known as the "long noodle" and "longevity noodle". Because of the Fuzhou dialect "long noodles" and "long life" resonance, so the Fuzhou people also call it "long life".

In Fuzhou, Suo Mian is widely loved by the public, and on the first day of the Lunar New Year, people have to eat a bowl of Suo Mian to wish for a long and healthy life. Suo-myeon also has the following aliases: birthday to send line noodles called "birthday noodles", women's labor and delivery in the month of childbirth to its main food, accompanied by egg wine, chicken soup and called "birthday noodles", the marriage engagement of the man to send the woman's family called "happy noodles

The Fukushima noodles are the staple food of the family during childbirth, accompanied by egg wine and chicken soup, called "birthday noodles"; the male party to a marriage is called "happy noodles", and the female party to a marriage is called "happy noodles".

The production of Suo-mian in Fuzhou began in the Southern Song Dynasty, with a long history of more than 800 years. The cross-section of Fuzhou Suo-myeon is round, the fineness is 0.7mm, and the length is about 3.5 meters. The raw material is refined or proprietary flour, supplemented with salt, potato flour, raw oil and eggs. It is suitable for the elderly and children. Every 100 kilograms of flour can make about 120 kilograms of thread noodles.

Yangkou Suomian

Yangkou Suomian, also known as fine noodles, is a specialty of Yangkou Town, Guangfeng District, Shangrao City, up early in the morning and late at night, handmade, almost the same process, kneading powder, open bars, strips, on the chopsticks, on the shelves, pulling the noodles, the pan noodles and other more than 10 processes, raw materials, special flour, water, salt, and a small number of rice flour to do the ingredients. In Guangfeng Suo-mian general women's labor and delivery is the staple food, usually also use Suo-mian mutual gifts.