Ling Nan is by the coast,
it does not produce wheat.
But noodle products are very popular here.
Noodle shops are of all sizes in Zhong Shan
there is a type of noodles that is most loved.
Using eggs to substitute water
then added to flour,
the ingrediants are mixed together
to form a ball of dough
It is then placed below a long bamboo pole
Using the weight of a jumping person
the dough is evenly pressed.
Because the dough is pressed for a long time,
the noodle produced is very springy, tasty
and favourful.
The locals call this method of
noodle making, Bamboo Noodles
Lee is a native of Zhong Shan
His noodle shop is always
filled with customers.
I was on a trip with my wife to Guangzhou
We walked to a shop selling Bamboo Noodles
We saw a man jumping up and down
on a bamboo pole.
We stood there watching him for an entire day.
After that,
Lee visited shops of all sizes
selling Bamboo Noodles
and tasted countless bowls of noodles
He consulted various noodle masters
From these encounters,
he earned much experience.
After a year, he opened his own noodle shop.
The Bamboo noodle is cut into
small portions and carefully rolled into balls.
Then placed in the fridge for use later.
The low temperature will solidify
the proteins from the eggs.
The noodles will be more fragant and tasty.
To make a bowl of delicous Bamboo Noodles
the other secret is the soup broth
Ingrediants such as pork bones,
flat fish and prawns
are added with other
carefully selected ingrediants
and after cooking for 3 to 4 hours
the intense flavour from the pork bones
and the freshness of the fish and prawns
will come together in the soup.
The springy noodles
added with the carefully cooked soup
will become a bowl of
superbly tasty Bamboo Noodles.
The customers say it's delicious
and they finish off all the soup
To me, even if I have to work harder, it's worth it.
I will continue to work hard and improve.
A delicious bowl of breakfast,
will help to usher in a happy day.
When Lee cooks his Bamboo Noodles,
he is also helping to create happiness.
The sun has not risen but
Xiao who is from Zhong Shan,
leaves his home.
He is buying the daily supply of
fresh pork for his Wanton Mee shop.
From experience,
Pork that is half fat,
half lean is the best.
I buy meat before sun rise.
After washing I hang them up.
This is so excess blood can be drained
The meat has a lot of blood in it.
The cripsy ding ding sound
and the portable wanton noodle stall
was a familiar sight during breakfast from
a bygone era in Zhong Shan.
This is how the name
"Ding Ding Wanton" came about.
Everyone would know the Noodle Seller is on his way
When you are on the streets,
you make the Ding Ding sound.
You can't find them now.
Xiao's skills were passed down from his father
He has helped his father to make
wanton skin since he was 8.
Back then, a bowl of wanton
cost only 5 cents.
But it helped to feed his family of 7 siblings.
Xiao later got married
and started a family.
Hence, his father's mobile stall
now has a permanent address.
He has now a shop that sells
wanton mee for breakfast.
With skills learnt from his father,
he now supports his own family.
Wantons are placed in hot boiling water
onced cooked, they can be placed
in different types of soup.
A bowl of steamy wanton in soup is created.
Alternatively, the cooked wanton
can be placed directly onto a plate
Seasoned oil and spring onions
can be added on it.
The is the taste of Ding Ding wanton
that has not changed over the decades.
Now Xiao's son, who just graduated from University
has taken over this traditional skill
Every morning when day breaks
he will have to make the day's
supply of wanton skin.
My father can't cope.
I also don't want them to work so hard.
I will wake up a bit later than them.
around ...
6am, I will wake up.
I usually get the dough
and the noodles ready.
Cook the wanton and keep the place clean.
To ensure that the size
of wantons are uniform
Although he is only his father's assistant,
Xiao Jr takes his job very seriously.
Every sheet of wanton skin
is carefully measured with the blade of his knife.
This is a simple and efficient
method passed down by his ancestors.
The ready wanton skin is paired
with the freshly prepared meat filling.
With a simple squeeze,
a small wanton will be
tossed from Xiao's hands.
It looks simple
but Xiao has perfected the toss by repeating
this action countless times throughout the decades.
In comparison,
his son's actions are slower.
But this is not important.
because this moment is when
father and son are closest.