Reaching fourteen folds means you're essentially acknowledged as an industry expert, someone who can have their way within the culinary world.
As for Master Gao, who can stretch noodles to sixteen folds, he's absolutely a figure to look up to in the hand-pulled noodle industry.
Just stretching the noodles to sixteen folds isn't enough; the noodles, pulled finer than hair, must then be placed in lard and deep-fried in warm oil.
During frying, the oil temperature must be constantly controlled to keep the noodles white.
After frying, the noodles are first blanched in Clear Soup to wash off the excess grease, then transferred to a new bowl of soup.
The Egg accompanying the bowl is also no ordinary Egg.
The egg white preparation is relatively simple, resembling the common Furong Chicken Slices.
The yolk, however, is made from goose liver cooked thoroughly, mashed into a paste, and then filtered through cheesecloth.
