Pot-lid noodles are a specialty of Zhenjiang in eastern China. Their name comes from the way they’re cooked—with a small, wooden lid floating in the water. Shop owners swear it makes a difference, but does it really? We went to Zhenjiang to try it for ourselves.<br /><br />Don’t miss our stories, what’s buzzing around the web, and bonus material. Get GT in your inbox! Sign up at http://www.goldthread2.com/newsletter<br /><br />If you liked this video, we have more stories about Chinese noodles, including:<br /><br />Chinese Noodles as Thin as a Thread - Eat China (S2E6)<br />https://www.dailymotion.com/video/x7w6wrd<br /><br />Really Fast Knife-Cut Noodles From Shanxi - Eat China (S2E5)<br />https://www.dailymotion.com/video/x7w09hi<br /><br />Follow us on Instagram for behind-the-scenes moments: http://instagram.com/goldthread2<br />Stay updated on Twitter: http://twitter.com/goldthread2<br />Join the conversation on Facebook: http://facebook.com/goldthread2<br />Have story ideas? Send them to us at hello@goldthread2.com<br /><br />Producer: Clarissa Wei<br />Videographer: Shirley Xu <br />Editor: Hanley Chu<br />Animation: Frank Lam<br />Mastering: Victor Peña<br /><br />Music: Audio Network<br />
