Don’t underestimate a bowl of Qinghai noodles. Behind every strand lies four thousand years of cultural wisdom…  

And the spirit of a people who have turned food into art.

Mr. Ma:

Every master has their own way of pulling noodles. If you want them to be perfectly even, your technique matters. Each movement has to feel smooth… like flowing water.

For Mr. Ma, noodle-pulling is more than a craft. Starting out as a waiter, he spent a decade perfecting his skills – until his “needle-threading” technique became second nature.

But pulling noodles at over 3,200 meters above sea level is no simple task. Up here, water boils at just 90 degrees. That means the standard is higher –  

And the noodles still need to come out chewy, with that firm bite.

Mr. Ma:

I have to make every bowl right… because I love this. Noodles gave me the life I have today. We grew up eating them and they’ve become part of our culture.

Today, Qinghai noodles embody the essence of northern cuisine: clear broth, white radish, red chili oil, green herbs, and golden yellow noodles.

Across 337 cities, more than 30,000 restaurants serve them daily. Nearly 200,000 people work in this industry. And now, Qinghai noodles are crossing borders with 72 shops already open in 35 countries and regions.

Ms. Ma:

By the end of this year, we expect to open a Qinghai noodle shop in Hong Kong.  

Hong Kong is an international stage – the perfect place to introduce Qinghai noodles to the world. It will be our best ambassador.  

We welcome everyone to come and taste, and to share in this tradition.

From the high plateaus of Qinghai, to tables across the globe, a simple bowl of noodles carries the taste of history – and,  the soul of a culture.