Christine's mentor chefs send her to a celebration of the birthday of Confucius in Taiwan to see the part played by longevity noodles.  There are many kinds of Chinese noodles, all made with a flour and water dough, and they date back at least 4,000 years.  Next she heads to Italy, where she learns that Italian pasta dough often includes eggs. Back in Taipei, she heads to a noodle factory where she learns that stomping helps develop the gluten in their noodle dough. In Hong Kong, she learns how lamien (pulled) noodles are made. On to Taiwan, where longevity noodles are served at a family lunch celebrating the first year of a child's life. She also finds the knife cut noodles she's been seeking and also noodles made from torn bread, and cat's ear noodles. Next she visits a high end beef noodle soup business where customers determined the price of each variety. Mr. Wong spent 15 years developing the best beef noodle soup possible. And finally she visits a noodle factory where many kinds of noodles are produced for export. Noodles are a recipe for culinary magic.