Традиции, обычаи и праздники Китая (Traditions, Customs and Festivals of China). Сухомлинова С.И - 39 стр.

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Made in whatever way, they may be of different widths, varying from
ribbons to threads. As a prepared dish, they can be served warm or
cold, dressed with chili oil or not, eaten with fried bean sauce, pork or
chicken sauce, duck chops, soup of any concoction and what not.
There is also a variety of "instant noodles", which are precooked,
dried and commercially packed. Before eating, all one has to do is to
soak them in hot, boiled water for a few minutes. They are very handy
for a quick lunch in the office or on a journey.
As noodles are always in the form of long strings, they are
symbolic of longevity and are therefore indispensable at Chinese
birthday parties.
Two types of noodles stand out among the rest and require
professional skill. The "hand-pulled noodles" are probably unique to
China and can be made only by a trained cook. He prepares the paste
by stretching it in his hands and, holding it stretched and shaking it
gently up and down four or five times, lets down the middle of the
long paste and swings it in such a way that it twists around itself. He
repeats the stretching, shaking and twisting many times until he feels
the paste is firm enough. Then, on a work board he starts pulling the
paste with his arms stretched. He folds the thick string of paste into
two, pulling again. This he repeats many times over and the strings of
paste become longer, more numerous, thinner and thinner, turning
finally into very fine noodles. The whole process of making "hand-
pulled noodles" is done with such magical dexterity that to watch an
experienced cook at it is like enjoying a juggler's show.
Another speciality that one cannot make at home is longxu-niian
(dragon beard noodles). Commercially they are available fried, so
they are golden in colour, crisp to the bite and with a distinctive
flavour. "Dragon beards" are also hand-pulled but are made
extraordinarily fine. It has been calculated that a piece of paste
prepared with 1.5 kilogrammes of wheat flour can make 144,000 hair-
thin noodles, each 0.17 metres long, which means a total length of 2
kilometres.
At the beginning "dragon beards" were simply called "beards,"
but since they caught the fancy of an emperor and as the dragon was
the symbol of all emperors, they have come to be known as "dragon
beards".
Task 4. Choose the right answer according to the text. 
Made in w hate ve r wa y, t he y ma y b e o f d iffe re nt w idt hs, varying fro m
ribbo ns to t hreads. As a prepared dis h, the y ca n be served warm or
cold, dressed w it h c hili o il or not, e aten w it h frie d bea n sa uce, po rk o r
chicke n sa uce, duck c hops, soup o f any co ncoct io n a nd w hat no t.
       There is a lso a variet y o f "insta nt nood les", w hic h are precoo ked,
dried a nd co mmerc ia lly packed. Befo re eat ing, all o ne has to do is to
soak the m in ho t, bo iled water fo r a few minutes. The y a re ve ry ha nd y
for a quic k lunc h in t he o ffice or o n a journe y.
       As nood les are a lwa ys in t he form o f lo ng st rings, t he y are
symb o lic o f lo nge vit y a nd are t here fore ind ispe nsab le at C hinese
birt hda y part ies.
       Two t ypes o f nood les sta nd o ut a mo ng t he rest a nd req uire
pro fess io na l sk ill. The "ha nd-p ulle d nood les " are proba b ly uniq ue t o
China a nd ca n be ma de only b y a trained cook. He p repares t he paste
by stretc hing it in his ha nds a nd, ho ld ing it stretc hed a nd s hak ing it
ge nt ly up and dow n fo ur or five t i mes, le ts down t he mid d le o f t he
lo ng paste and sw ings it in s uc h a way t hat it tw ists aro und itse lf. He
repeats the stretc hing, shak ing a nd twist ing ma ny t i mes unt il he fee ls
the paste is firm e no ugh. The n, o n a work board he starts p ulling t he
paste wit h his ar ms stretc hed. He fo lds t he t hick string o f paste int o
two, p ulling a ga in. This he repeats ma ny t i mes o ver a nd t he strings o f
paste beco me lo nger, more nu merous, t hinner a nd t hinner, t urnin g
fina lly int o ve ry fine nood les. The who le process o f mak ing "ha nd-
pulled no od les" is do ne w it h s uc h ma gica l de xte rit y t hat to watc h a n
expe rie nced cook at it is like enjo ying a j uggle r's show.
       Ano t her spec ia lit y t ha t o ne canno t make at ho me is longxu -nii a n
(dra go n bea rd nood les). Co mme rcia lly t he y are a va ilab le fried, so
the y a re go lde n in co lo ur, crisp t o the b ite a nd w it h a d ist inct ive
fla vo ur.     "Dra go n beards" are also ha nd -p ulled b ut are made
ext raord inarily fine. It has bee n calc ula ted t ha t a p iece o f paste
prepared w it h 1.5 k ilo gra mmes o f wheat flo ur can make 144,000 ha ir-
thin noo d les, each 0.17 me tres lo ng, w hic h mea ns a tota l le ngt h o f 2
kilo met res.
       At t he be ginning "dra go n beards " were simp ly ca lle d "beards, "
but since t he y caught t he fa nc y o f an e mpero r and as the dra go n was
the s ymbo l o f a ll e mpe rors, t he y have co me to be kno w n as "dra go n
beards".

      Task 4. Choose the right answer ac cording to the text.


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