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How do the Chinese turn kudzu root into noodles?
In the United States, kudzu is considered an "ecological killer," but in China, this plant is highly valued, akin to ginseng. Harvesting kudzu requires significant effort. After being dug up, the kudzu roots are cleaned with high-pressure water jets. Then, the roots are chopped into small pieces and ground in a machine to separate the starch from the fibrous material.
The ground mixture is mixed with clean water and filtered through a fine cloth to extract the starch. The starch settles at the bottom of a container, and the water above is discarded.
Next, the starch is kneaded and fed into a funnel to form noodles. Workers must tap steadily to create thin, uniform noodle strands. When placed in hot water, the starch noodles solidify, then are transferred to cold water to contract. Finally, the noodles are sun-dried, and once fully dried, they are cut, packaged, and sent to the market.
Kudzu noodles have a refreshing taste, are nutrient-rich, and are a unique traditional dish in Chinese cuisine.
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