EditorialPork noodle soup with ginger and toasted garlic, in New York, Jan. 6, 2020. Prop Stylist: Kalen Kaminski. (Michael Graydon & Nikole Herriott/The New York Times)
EditorialDu Tianqi, an owner of Pang Mei’s Noodle Shop, takes orders as workers prepare meals for delivery in Beijing, Feb. 25, 2020. (Gilles Sabrié/The New York Times)
EditorialElaine Lau prepares an order at her noodle shop, a so-called yellow economy business, in Hong Kong on Dec. 23, 2019. (Lam Yik Fei/The New York Times)
EditorialElaine Lau prepares an order at her noodle shop, a so-called yellow economy business, in Hong Kong on Dec. 23, 2019. (Lam Yik Fei/The New York Times)
EditorialThe noodle machine is typical of the central region of Bumthang where buckwheat noodles are an essential part of the diet. As the dough is quite hard, a family member sits on the lever to press with more strength. The noodles are caught by the large ba...