The Hakka 'Kung Fu' noodle in north Sichuan

A worker arranges the noodles in a Hakka "Kong Fu" noodles shop in Nanchong city, southwest China’s Sichuan province on May 11, 2014. [Photo/People's Daily Online]

Noodle is the main staple of Hakka people (a branch of Han Chinese who speaks Hakka Chinese). As a unique culture inheritance, the Hakka "Kung Fu" noodle of north Sichuan is passed down from generation to generation, making an important delicacy of Hakka people.

The preparation of the Hakka "Kong Fu" noodle is exquisite: dough of 25 kilograms is pulled into a thin strip of over 200 meters long, then the strip is cut into shorter bars and each bar is pulled to 4 meters long. It takes 12 procedures and 18 hours to make the noodles.