For your next travel in the post-COVID world, meet this guy called Marco who is the 4th generation making bouncing noodle master inside of a small restaurant in Hong Kong. He spends his work days bouncing up and down on a thick bamboo stick, smashing piles of dough until they're ready to be made into the most elastic and bouncy noodles in Hong Kong.
Marco tells that he's the only person left who knows how to make these bouncing noodles, and he's not sure that the tradition will be carried on after him.
Bouncing noodles is a dying art which needs kneading the dough for bamboo noodles with a bamboo pole. After fastening the bamboo rod the noodle-maker sits on the end and bounces back and forth across the dough, in a motion that resembles riding a seesaw. His weight allows him to flatten the layers into a thin sheet, giving the noodle their elasticity. He folds the flattened dough, returns to his original position and starts bouncing on the bamboo pole again.
It took him about six to seven years to master the skill. He said that weight is an advantage in the traditional craft.
The biggest challenge in keeping the traditional handcraft alive is the lack of talent in the market according to Marco, also the monotonous and physically demanding job nature has discouraged many youngsters from joining the industry.
He hopes that they can create a formula for a machine that can mimic the traditional bamboo-beating.
The task is not easy if the dough isn't good enough, he need to keep bouncing on it until it's ready.