1. Master Lin, how long have you been making string noodles?
Twenty to thirty years.

2. Where did you learn this craft?
I learn it in Mucha.

3. What trainings did you undergo in your study?
Nothing special. We just followed suit and the training lasted for about three years and four months.

4. Where are you from?
I’m a native of Mucha.

5. Where are most of your string noodles sold?
They are sold to many places, mostly within Taipei, such as here in Mucha, and Beitou.

6. Why did you learn the craft of making string noodles by hand at that time?
I wanted to carry on the craft, and on the other hand, I learned it for a living.

7. How many times at most can the string noodles be pulled?
About 100 times.

8. What is the sense of accomplishment you find in making string noodles by hand?
Our sense of accomplishment lies in the process where we turn a pack of flour into the extremely fine string noodles and the wonderful tastes we bring to our customers.

9. What is the procedure of making string noodles?

• (1) Mix water into the flour and add some salad oil and salt.
• (2) Cut the dough into four pieces of dough, which we knead into strips of dough by hand.
• (3) Put the dough strips into rice flour.
• (4) Use a stick to lift up the string noodles and move it along the noodles to and fro for 4-5 times.
• (5) Pull the string noodles, and make six tosses of the noodles for every 10 pulls with some rice bran added to them.
• (6) Dry the string noodles by airing or sunning.
• (7) Tie the string noodles into bunches.
• (8) Pack the string noodles by categories.