Workers pictured crafting sweet potato starch noodles

Pingtan, China's second international tourism island after Hainan, is celebrated for its rich culinary traditions that bridge the past and present. Among its beloved local delicacies, the soybean thread noodles and sweet potato starch noodles from Meizai Noodle Workshop have won hearts by preserving time-honored flavors while embracing contemporary trends.

Lin Shulan, the workshop's founder, has dedicated over a decade to upholding the art of making soybean thread noodles. The production process—selecting plump soybeans, grinding them into fine powder, kneading dough, rolling sheets, cutting strips, and air-drying—demands meticulous attention to detail. "We use only high-quality beans, no additives. That's how you keep the true taste," Lin emphasized. Her commitment has cultivated a loyal customer base, with regular patron Lin Hua summing up the appeal: "Classic flavor, clean ingredients."

To meet growing demand, the workshop has introduced modern equipment such as grinders, cutting machines, and dryers to boost efficiency, while retaining core artisanal techniques. Lin has also expanded the product range, launching purple sweet potato-flavored starch noodles as a creative twist on the traditional recipe. This innovation has spurred a surge in orders—local restaurants and visiting tourists alike actively seek out the noodles.

Strategic partnerships have further fueled growth. Pingtan Haifuren Supply Chain Management Co., Ltd., a specialty retailer focusing on Pingtan's local products, partnered with the workshop after witnessing strong online sales performance. "Soybean thread noodles are a well-established local specialty with significant market potential," noted Lin Fang, the company's director. In November 2025, Lin Shulan signed an agreement with Xiangchuang Future (Fujian) Technology Co., Ltd. to launch live-streaming sales. "This product represents Pingtan, but its reach has been limited by conservative sales channels," explained Li Xiaoxia, a representative from Xiangchuang Future. "We are changing that through livestreaming and will refine the cooperation details subsequently."

From a small home-based operation to a scaled-up workshop, and from offline sales to live-streaming e-commerce, Pingtan's traditional noodles have evolved while staying true to their culinary roots. The journey shows how a local gastronomic heritage can find new vitality—not by abandoning its roots, but by carefully adapting its craft and reach for a new generation.