Rice noodle manufacturers in the Hsinchu area recently took advantage of the strong winds of this fall’s first frontal system to dry their wares in the traditional way.
Noodles drying in the wind on bamboo slats are an increasingly rare sight as more manufacturers use electric curing devices.
With rice noodles being dried on the banks of the Keya River, Hsinchu Mayor Hsu Ming-tsai made a special trip to check out the sight, taking advantage of the occasion to invite tourists to attend the 2010 Hsinchu City Rice Noodle and Meatball Festival Oct. 23-24.
Hsu explained that rice noodle manufacturers of the past were at the mercy of the wind. He added that the best quality rice noodles are dried in half a day, with the noodles exhibiting a lovely color and an elasticity that prevents them from breaking.
The mayor said the northeast monsoon in Taiwan is strongest each year from October to December. It particularly affects Hsinchu City, which is situated on the leeward side of the Xueshan Mountain Range, with more wind than rain, and therefore makes the place the best natural drying ground for rice noodles.
This year's festival will be held in front of the Hsinchu Glass Museum in conjunction with an event to promote traditional glass arts. Famous chefs will be on hand to demonstrate their skills, while visitors enjoy the Hsinchu Princess Pageant, a painting contest and a competition to see who can make the most innovative foods.
(This article originally appeared in The Liberty Times Oct. 12.)