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.<br /><br />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.<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 here: <br /><br />These Noodles Are Cooked With a Lid in the Water - Eat China (S2E7)<br />https://www.dailymotion.com/video/x7wcmok<br /><br />Chinese Noodles as Thin as a Thread - Eat China (S2E6)<br />https://www.dailymotion.com/video/x7w6wrd<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: Patrick Wong<br />Editor: Nicholas Ko<br />Animation: Ray Ngan<br />Mastering: Victor Peña<br /><br />Music: Audio Network<br />
