China’s Longest Noodle - Eat China (S2E8)
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- Опубликовано: 17 окт 2024
- Misua is a type of noodle from Fujian Province in eastern China, and it can be stretched to over 100 feet. That’s why some people call it the longest noodle in China.
Making misua is time-consuming and involves kneading, drying, and pulling dough. For the past four decades, Huang Jia has been making over 100 pounds of these noodles every day. We went to Fujian to learn how he does it.
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Producer: Clarissa Wei
Videographer: Patrick Wong
Editor: Nicholas Ko
Animation: Ray Ngan
Mastering: Victor Peña
Music: Audio Network
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Noodle man: "It really doesn't take much skill"
Two seconds later: *Flurry of Noodle Skill*
What could you expected from Noodle God?
He’s being humble but it really does take dorm skill
Wow. So impressive that he does nearly all by hand. Great choice selecting this gentleman wishing his family all the best.
As one of Indonesian-chinese who descend from Fujian(yes, I am a hokkienese), I have no idea 'Misua' is one of the authentic noodles from Fujian, as we also have a delicacy simply called 'Hokkien Mi', which is different from 'Misua'.
Now I know why 'Misua' is a must have when celebrating our birthday. The noodles got stretched so long in its early form, it perfectly fits to symbolize long life.
Only one mystery left, on why a red tainted boiled egg is also a must have for celebrating birthday.
Red dyed eggs are for celebrating a full month old babies.
malaysian chinese of partial fujian descent here, your so called hokkien mee is actually a completely different dish compared to mee sua, and that there are a fuckton of stuff that has came over from fujian (as well as some other places like hainan, guangdong, etc...) to southeast asia
Google is your best friend mate. Don't forget your roots.
I loved that she spoke Minnanhua/Hokkien. We don't hear enough other Chinese languages.
Hokkian or minnan hua only spoken by people from fujian province. Every region in china have their own dialect.
#speaks cantonesse
@@Settdmy the people in this video speak minnan dialect.
No such thing as Hokkian. There are five dialect systems in Fijian province alone.
@@harryhuang1439 it is Fujian, not Fijian and yes, Hokkien is a language which is in the south eastern of Fujian province in Southeastern China. Get your facts right before making yourself looks stupid.
Omg, I'm from the Philippines and we have MISUA. Obvs it's an influence from Fujian, where most of the early Chinese in our country came from. I'm glad to know how traditional misua is made. 😊
I love misua (we spell them miswa in my country). They are cheap and back when I didn't have much money, I would cook misua soup with a can of sardines, onions and garlic. Sardines can be unappetizing straight out of the can, but when turned into soup with miswa you get a delicious, satisfying dish, almost like a comfort food. A pack of miswa costs around 2 cents when converted to USD while a can of sardines in tomato sauce costs around 45 cents, so they're really great during lean days. The Philippines historically had a lot of migrants from Fujian since more than 4 centuries ago and misua is one of the many types of Chinese noodles that eventually became part of mainstream Filipino cuisine. However, I've only ever eaten miswa with sardines so after watching this video I thought of making something fancier today.
Funny you mention this, the only proper misua/miswa I’ve seen in chinese grocers in Vancouver are imported from the Philippines.
tru pre
I love that the narrator pronounced "misua" properly in Hokkien!
OMG, I love his accent! I recognize it as the typical "Taiwanese" accent, but a light bulb went off (more like exploded!) when I heard him speak and saw the type of noodles he was making, misua: it's the same used in Taiwan's famous oyster vermicelli.
Most Taiwanese come from Fujian
Taiwanese is actually the dialect of South Fujian (Ming Nan)
It's not Taiwanese, it's Fujianese. Taiwan was for the longest time just a county under Fujian Province. During Qing Dynasty, it was the taxes from Fujian that funded the infrastructure and agricultural developments of Taiwan.
Then later the KMT bastards stole a shit ton of gold from the mainland and fled to Taiwan with their tails between their legs. Those stolen gold was want kick-started the economy in Taiwan.
@@flysmask ok shill
The kind used in oyster vermicelli is different, the white misua shown in this video is commonly seen in luffa soup.
China should give this gentleman a medal for being an honorary inherittent of cultures. Those in Japan who hand make the same kind of noodles already have by Japanese government.
4:28 the wife thought enough is enough
🤣🤣🤣4:32 she started talking then husband agrees 😂😂😂lovely wife
Ahh Meesua, my mum would usually cook it when I'm sick.
"Even gods can't do anything if the flour quality is bad"
Words to live by
Lol. My father who is from fujian also said that often. 🤣🤣🤣
There is no impossible with God how come use Him as an example!!!
@@SaRah-sr3hg Than explain the existence of Karens , ridiculous gun laws , children with terminal diseases , and idiots who think the world is flat ?
And even scripture itself points out even if you beat a fool half to death you still can't beat the foolishness out of him.
The closest translation for the Chinese word 'shén' is God, even though they do not correlate 1:1 to the English understanding of the word God. This is mainly due to China not practicing Christianity and thus not having a word describing God.
Wow, absolutely fabulous and mesmerizing. Making these noodles definitely does need to be preserved!
This is art.
That pronunciation of misua(POJ: mī-sòaⁿ) at 0:40 is very authentic with that nasal sound.
Ma Sha Allah. He makes the noddles only by his hands.It’s wonderful. Love it.
As a south east asian Chinese with family roots in Fujian, we eat this every birthdays and Lunar New Year. My grandma would cook it henghua (xinhua) style, with mushroom, seaweed, peanuts and tau pok. Love this!
What a spectacular pair of eyebrows
this guy doesn't have a pretentious bone in his body. prolly traded them away fro killer eyebrows.
Good one
I love this channel and Chinese cuisine!
my father is also a misua noodle maker his grandfather is Chinese from canton , he has a factory here in the philippines.
this misua is my childhood memory
There's a lot of Fujianese people in Indonesia. Misua is one of the ingredients they brought here. We usually eat it as beef noodle soup or make a patty out of it with veggies and deep fried it.
My golly. So much work is put into making the mee sua. And it takes only a couple of minutes to gobble it down. Salute to this Mee Sua Noodle Master! Amazing skills. 💪💪💪
I am from north Fujian. We often eat this kind of noodles too; it is a must on birthdays. My grandma is from the southern area in Fujian and she speaks the dialect
Protect the culture!!
because it's October i thought, what if he used those super long misua noodles to make giant noodle spider webs hehehehe
what are the ingredients and mixture of that?
Where can we buy these?
Malaysian chinese in Sarawak still can do this as well. Yummy indeed. #fuzhouhere #malaysia
Where tho? Imma vist that place after MCO
I'm Mirian btw
@@memegodsonseungwan329
ruclips.net/video/L54-cInHrg0/видео.html
@@memegodsonseungwan329 hope got your answer. Still got people do it within Sarikei, Sarawak.
@@seanchen9265 foodtravel goals added
@@memegodsonseungwan329 Or in Sitiawan, Perak, These 2 are where most Fuzhou people are in Malaysia. ruclips.net/video/STFBznzUfhE/видео.html
I love eating those noodles, my mom makes it with pork hock soup and a little bit of cooking wine.
Eww pork
We also have misua (that noodles, exactly) in the Philippines
I love this accent so much reminds me of my family :]
Very humble meesua master indeed.
One of the best vegan noodle in the world. Cooks in a minute. Bouncy like egg noodles (or cook it into mush if you prefer it), and picks up whatever sauce you put on it perfectly.
hearing Minnan accented mandarin is so interesting
It's everyday since I live in Malaysia.
@@memegodsonseungwan329 same lol
Handmade noodles is the best compare to machine... I hope young generations will loved to learn so that it remain forever. God bless
I love Misua. We Filipinos eat Misua with Sardines in tomato sauce ❤ Thats a chinese food that up to this day we are really loved
I am half foochow and love these noodles. Enjoying a bowlful right now in simple traditional red wine & egg broth.
That sounds so good!
I used to eat this noodle on birthday, with 2 hard boiled eggs, in chicken broth. My cousins would eat it on the wedding day before leaving home.
Same tradition. But, we usually do every other meat besides chicken. Just curious, where's you family from?
@@DZ-bz1ww Fuzhou
I love misua, happy birthday misua, new year misua.... We cook misua at home when there is a special occasion.
He’s so postive
in the Philippines, we add sardines to the broth. it taste good.
It is soooo true.. machine made misua cannot replace the handmade ones
mmm... the feet give it an extra flavor.
a real master at work!
this is also tradional noodles in Taiwan. 400 years ago, it was introduced in Taiwan by immigrants from this Chinese province
what additives do they add to make dough stretch and not break?
In general somewhat wrong knowledge, it would be some kind of alkaline substance like Kansui which is known in Guangdong region and brought to Japan to make the well known ramen. Though, both Cantonese egg noodles and Japanese ramen use Kansui (which is a Cantonese word) are not for the stretching or the not breaking ability. It is for that chewiness or al dente feeling when you bite on it. For Chinese lamian which is also a pulled noodles like the noodles (Misua) shown above, the alkaline substance that they use are called Penghui (which is a Mandarin word). Though, it is also for the sake of the sense of bouncing bite. But some people claimed that alkaline substance does made it somewhat easier to make a stretch noodles with lesser efforts and time.
Traditionally, Misua doesn't have any of those alkaline substances. Just water, salt and wheat flour. Though, I have heard of Misua that is added with egg, made by the Chinese descendant in Philippines. The trick here for Misua to be that stretchy and not break which is actually also use in Chinese lamian, is the gluten. You use high gluten wheat flour. Since the word gluten are somewhat a taboo nowadays, it is also known as high protein flour (Gluten are actually a type of protein).
After that, all you need is the knowledge of developing those gluten. You beat/torture/knead/tear the wheat dough like it has kill your parents, let the dough rest for a long time or both where it help developed those gluten. How much "torturing" or "resting" is enough would depend on the experiences of the noodles maker. Different makers/chef have different opinion on that and are usually their secret. The Misua maker (Ancestor from Fuzhou which is the capital of Fujian) that I know of from Malaysia (Sitiawan, Perak), he let it rest overnight. He make sure he finish "torturing" the dough by 7pm and let it rest till tomorrow sunrise at 7am for drying. Not sure how much he "torture" the dough though.
Yes another video for my culture Chinese
i'm amaze with their teqnique, how could the dough longer like that
There must be a very unique taste. He is flavoring the noodles with his bare feet when the noodles drag on the floor that he is walked on.
History over 1000 years! How did they control the temp and humidity before they had electric thermostats?
The way he spoke Mandarin is strikingly similar to Malaysia. If I go to the market, that is how the elders will speak.
That why Mandarin spoken in Taiwan and Southeast Asia are refers as Southern slang Mandarin by the Northern Chinese.
Thats really something i want to try at least once
This is heaven to me
One of my favourite noodles. Cooked with yellow wine chicken is my absolute favourite. It taste good even when cooked with simple broth, some vegetables and meat/fish balls.
He has amazing hand pulling skill. I try to pull some noodles and it's pretty hard. So tiring!
Southern China , not eastern . Or south Eastern
Great épi though
When you speak mandarin... somehow it sounded very similar to Chinese people born in Indonesia, maybe because a lot of them are Fujian descendents. Love to see how to make the original miesuah 🥰
can anyone help me how to make this kind of noodles misua
3:50 He mentioned no one wants to eat noodles from a machine, but 1:28 is a machine though. Making that large batch would be a lot of work without a kneading machine. His skill is still impressive anyway.
He means the automatic noodle-making machine though. The products are quite common in modern grocery stores.
What breaks my heart about this series is that no one wants to learn and put in the labor to do these dishes
We only have ourselves to blame. We have become lazy and worthless creatures content to trade away quality for convenience.
Wow. Amazing 🥰🥰🥰🥰
Hard to read subtitles, when white on white
am I the only one that finds the accent which he speaks chinese in is very similar to the accent of taiwanese? great video btw
most of the taiwanese were originally from Fujian
EvenDOUGH he is not a baker, his dressing code makes him look like a very disciplined one.
Damn. I didn't realize the MianXianHu from QZ was famous. That dude even mentioned ShiShi!
Watch this noodle making video
My parents love to eat this noodle.
Love it
Great video
...but just curious, why does all your videos say subscribe to Goldthread2, when that channel obviously does not exist...
That's their channel ruclips.net/user/Goldthread2
Says doesn’t take skill yet he shows off his skills
Most honest guest lmao. There's not much skill involved, just good ingredients and it will turn out good, no fancy knifes or lids needed lmao
I first time eat misua was in Singapore, stir fried and damn it was goood
oh gosh I want to live as passionate as him
as a hokkien misua is so nostalgic
if you use bad flour, dont blame limpeh for bad noodles
Hahaha ... limpeh like your comment
limpeh approve your comment
我們砂拉越的福州人特別喜歡吃麵線。
我们槟城福建人也喜欢
Aww...yesss..
Who here watched this video because he/she is Lannang or Southeast Asian ethnic Chinese and has misua as an essential part of life? 😁
The Hokkien accent should be from Anxi county.
yum
Yum feet fungus noodles are my favorite
Fujian or Taiwan?
Same culture, same noodle.
It’s Fujian
@@maggiejetson7904 Not really... it's like Portuguese and Spanish are the same for you??
@@WensBlog not that far apart. More like Catalan vs Spain, they are close enough.
Huge part of Taiwanese culture come from Fujian, in fact if u take taxi in some sub islands, in some places it will say Fujian Province on their taxi licence, but not of PRoC but of RoC, yeah not like Portuguese and Spanish at all, literally the same culture
my father used to say whoever likes to eat misuah, has hokkien blood in him or her.
Chinese culture doesn't understand gluten allergy. Imagine having that as a concern before this was invented. How sad it would be not to have in the world.
Guess those were already ... long ago. Also we don’t see peanut allergy.
East Asia and Africa have much lower rate of gluten intolerance than rest of the world
It may be the additives in bread, noodles cause allergy, not wheat per se
Strong Luddism vibe from the old man, though.
an yes misua and patola, when your almost out of money and pay day is almost here.
I only know them from the packet, I love mee sua. And honestly shoutout to Singaporean and Malaysian, doesn't he sound like one of the ah peh in the kopitiam, haha. Love the Auntie and the Hokkien sial
For the mainland Chinese specifically Northern Chinese, this is what they called as Southern slang Mandarin
Got scared that the noodles might keep touching the dirt
I bet I could eat 100 feet of noodle
Bared feet noodles :)
老家味道。👍
Iproduce 3 sacks of misua everyday
Jesus christ all this by hand... people like him should be paid more
Feet give extra flavour. I guess.
Nom nom noms!
So he makes those noodles on the floor with him bare foot... I don’t much about health regulations but that doesn’t look right..
his a noodle bender
fj represent!
The master should speak all Amoy/Hokkien instead of Northern Mandarin!!!😬
why is the guys audio so bad
Old people deep voice. When you hear the grandma its good