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Turning Sweet Potatoes to Glass Noodles

Ever wondered how sweet potatoes turn into delicate, traditional, chewy glass noodles? It all starts in a garden like this, where sweet potatoes are harvested by hand. White sweet potatoes may not have the vibrant color of their orange cousins, but they’re packed with high starch content.

Once gathered, the villagers head to the river, meticulously washing away every bit of dirt. Clean potatoes are essential for creating smooth, high-quality noodles.
Back home, the hard work begins. The potatoes are chopped into small cubes, then soaked in water, ready to be ground using an age-old stone mill.

Using a traditional stone mill, the man turns the lever while his father slowly feeds in the soaked potato cubes. This careful grinding breaks down the potatoes, releasing their starchy goodness into a pulpy mixture.

The ground mixture is strained through cheesecloth three times, ensuring a pure, starchy liquid. It’s then beaten until smooth and milky.
This liquid is spread on an oiled tray, steamed until it turns gelatinous, then plunged into cold water to set.

After drying under the sun for hours, the sheets are sliced into thin, translucent noodles.

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