Noodles

Almost at the end of our visit to the Taiwan Folk Village, when we were going back to our hotel, I could see this

recently made noodles left to dry to the air and the Sun of that morning. From what I have been told, this is, more or less, the traditional way to do it and, depending on the different ambient conditions and how strong the wind is, the noodles may have different characteristics. For instance, Hsinchu noodles are famous, very thin noodles on account of the wind of the place.

When I took a closer look at these, it was impressive

and the smell of pasta filled the air. I was almost suddenly hungry.