Walking through the alleys of Weishan Ancient Town in the afternoon, a familiar scene often unfolds. Visitors often stop before closed shopfronts, suitcases in tow, disappointment flickering across their faces. It is the familiar feeling of arriving with eager anticipation, only to miss out on a long-awaited taste—a feeling that needs little explanation.

But look a little closer, and behind those closed doors, one finds a tender yet steadfast commitment to tradition.

Take Weishan’s most iconic dish, Single-Strand Noodles, as an example. It is made entirely by hand using traditional techniques: dough is kneaded with saltwater heated to roughly 60°C, then repeatedly worked and left to rest for hours. Preparation begins the night before and continues into the early hours of the next morning. At most, just over 400 bowls can be produced each day, and they often sell out before noon. While machines may be faster, they fail to replicate the noodles’ distinctive spring and chew—and so they have never been used.

The same patience defines Guojiang Ersi. Its broth must be simmered gently for eight hours. Fresh pork, taken from specific cuts, is first grilled over charcoal, then soaked in warm water and carefully cleaned, before being slowly stewed over alternating gentle and high heat. In the end, time itself is the most essential ingredient in the bowl.

As a historic and cultural city, Weishan wears its food as a badge of identity. Its signature Single-Strand Noodles, along with countless other heritage snacks, are flavors shaped and polished by time itself. What makes them so unforgettable lies precisely in this refusal to compromise on slowness.

This sense of “slowness” and “scarcity” is not unique to Weishan. In Suzhou, Jiangsu, an authentic plum blossom cake goes through more than a dozen meticulous steps; in Chaozhou, Guangdong, braised goose prepared with traditional master stock is often sold in strictly limited quantities each day. Many snacks rooted in intangible cultural heritage face the same dilemma: should they pursue higher output or preserve craftsmanship? Expand in scale, or stay true to authentic taste?

Encouragingly, Weishan has chosen not to shy away from this reality. Through training programs for so-called “Weishan Rural Chefs,” more practitioners are now able to systematically master traditional culinary techniques. By planning dedicated snack streets and night markets, the town has allowed flavors from different time periods to complement one another, sketching out an “all-day” gastronomic map. Weishan also extends a sincere invitation to visitors: look to the night. As the streetlights glow, dishes such as Weishan hotpot, grilled rice cakes, stir-fried rice noodles, and Dacang barbecue make their appearance along the ancient streets. Any regrets left behind during the day are often gently eased by the darkness, the warm lights, and the comforting bustle of street food.

Since being awarded the title of “China’s Famous Snack Town” by the China Cuisine Association in 2011, Weishan has successfully hosted multiple editions of its Snack Festival, drawing large numbers of visitors each year. Local snacks have since become one of the town’s core tourism attractions. How to preserve tradition while improving the visitor experience remains the question this small town continues to explore.

So if you happen to miss that bowl of noodles at dawn this time, why not leave yourself one more night in Weishan? The beauty of travel often lies in the rhythm of “not being in a hurry”: waiting for a bowl of noodles that can only be met by waking early, wandering a street that comes alive after nightfall, and sensing the calm confidence and sincerity of a small town that holds fast to tradition while moving forward at its own pace.

Weishan’s noodles will be there for you tomorrow morning. But tonight, Weishan invites you to step out and experience its night.

Click here to view the Chinese report

(Editors: Doe, Rachel)