You're probably wondering, what is this doing here?

It's too small to be a lid, and it's just kind of floating around.

But for noodle shops in this part of China, this floating lid is the key to a bowl of fantastic noodles.

Mhm China is noodle heaven.

Wheat noodles, rice noodles thin, thick.

The list of options is endless.

This series is all about.

Noodles will be featuring 10 different kinds of noodles across China and show you how they're made and how they're served.

Today we're in eastern China in a city called Sanjiang, located on the banks of the Yangtze River specialty.

Here is a dish called cool Guy Me in or pot lid noodles.

But But what are pot lit noodles?

And why is there a lid floating inside?

For the answer, we talked to this guy, the president of the local pot lid noodle association.

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Noodles are made fresh every day.

Thes air the ingredients, the flowers locally grown, the and gives it color.

The alkaline powder gives it a bit of chew, and water turns it all into dough.

Traditionally, the dough is kneaded by jumping up and down on a bamboo pole.

It all used to be handmade.

I told the means of water.

But nowadays most noodles are machine made and shipped to restaurants the morning they're served.

What that means, your news hand.

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So you understand that when you got the shot up, you could just to how you could do the cool guys.

Megan Sanjiang is famous for its black vinegar, a sharp multi acid that's made with rice.

The taste is similar to basil mint vinegar.

There's also a sugar soy sauce and a bit of scallions and garlic.

There are also many other toppings, but a local favorite is river deal.

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Three eels air harvested here from the Yangtze River.

It's the same river that brought wheat noodles.

It's and John Zanjan traditionally didn't make wheat noodles when it comes to carbs trying to follow the north south divide the north because it's more arid, specializes in wheat.

And the southwards on Jang is located Traditionally specialized in rice.

So we had to be brought down from the north.

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Uh, also now you That is a good bythe floating lead came later when the channel emperor visited Pyongyang.

The story goes that a chef accidentally dropped a lid on the pot.

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While many people swear by it, the truth is that the lid is a bit gimmicky.

Most people can't really taste the difference.

And the noodles can be made completely without the lid.

But the people here are proud of it because it's a big part of the city's culinary identity.

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Yeah.

We owe you somebody.

Video Booth.

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You, You, you you pin that we owe Trinkl if I'm street of young, confident woman union and use different Indiana game yet up next, we're going to Fujian to meet a guy who makes noodles that can be stretched up to 100 ft.

Stay tuned.