The ‘pasta’ in this dish is known as ge da mian in Chinese. It is a simple mixture of flour, a little water and salt. The lumpy, slightly elastic dough is rolled into balls that are placed in boiling water, cooked, drained and fried with eggs and tomatoes. It is said that this dish was invented due to a mistake by a novice noodle maker, but became popular because of the ease of making it.
© 2010 All rights reserved. Published by Marshall Cavendish.