Noodles mixed with fried soybean paste is an old Beijing delicacy that many Chinese cannot resist. But now these noodles are delighting people further afield. At a Chinese Culture Festival in Incheon, South Korea's third largest city, the delicious treat is wowing South Koreans.

To these South Koreans, the typical Beijing dish of stir－fried ground pork with soybean paste, chopped leek or cucumber slices and Chinese noodles, is already a trademark of Chinese food. At Incheon's Chinese Culture Festival, this delicacy has become a massive hit as housewives flocked to see demonstrations by top Beijing chefs.

The noodle eating contest drew a big crowd. An all male line－up competed to see who could eat the most noodles in ten minutes. Some of the participants even traveled a long way from other cities, because they were such big fans of the Beijing noodles.

Chinese soybean paste noodles are a staple at most South Korean restaurants. The original dish was passed from the older generation and now has a new look as local, lighter and sweeter, flavors have been added, making it even more popular.

(CCTV.com October 15, 2003)