the guy in the back, who wads up a bunch of dough around a stick is making "dao xiao mian" which means "knife shaved noodle". he takes a knife and shaves off slivers of the dough that roll into the boiling water to cook. a different texture than the long pulled noodles the guy in the front is making
What he's doing at the beginning is actually very interesting. He's developing gluten quickly and easily without kneading much, and really just using a series of folds and rubs. Pretty cool technique I think
The flour keeps the dough from sticking together. Then you stretch the dough longer and thinner, that's why you need fold it after each stretch. The key point is how your hands roll the dough at the beginning. You gotta make the dough has "strength" which makes it not easy to break. We call this kind of noodle La Mian in China, La means stretch, Mian means noodles(in Mandarin). And sorry about my terrible English. Love to see more Chinese Culture video upload to CZcams.
It's because if they don't the viewers will have confusannnn cuz apearently if they see the real then appereanlty they will get bored and die in confusaaann
Man alive this makes me nostalgic. I lived in China for about 10 years when I was a kid and, in the one place we lived there was a little sidewalk restaurant that served this. Pulled noodles, fried or in soup with pork and vegies.... best noodles I have ever had to date.
Idk why ppl find this unbelievable, like this is such a common thing in China it's literally everywhere and this is how ramen's supposed to be done. The word “ramen” is the Japanese pronunciation of the Chinese word lamian which literally means hand pulled noodles, but Japanese ramen is all machine made, what a disgrace
very professional. When I was in China, I ate Lanzhou beef noodles for breakfast and saw how chefs make noodles. chefs are amazing because they need to make noodles day by day. I ultimately recommend Lanzhou beef noodles.
I really love pulled noodles. They have better texture and taste than your average noodles and they always put the noodles maker on public display. Its like free entertainment while waiting. It also make that noodles taste better because it add a sense of expectancy. What intrigue me is that water he add. Is it plain water, sugar water or other substances.
Dijon Amarillo the alkali water doesn't help the water retention, like real ramen the alkalai helps to solidify the dough so it is firmer with better chew & does not turn to mush. The secret of hand pulled noodle is developing the gluten by kneading, the more gluten the less breakage, by hand I knead the dough for 45 minutes to an hour, taking breaks to rest. Wishing you always great noodles!
Bisqwit its all in the stretching and kneading. its the gluten in the dough --you increase make it more stretchy. the more you stretch and fold in the better
+Rachelle Roberson actually they eat a lot of prepacked noodles all over asia, your average family doesn't usually have the time to hand pull their own noodles
i noticed that chinese's noodles are elastic and almost wet when being made, while japanese noodles are dry and flat when being made. both styles in making noodles are equally impressive to watch
Wow i've been try to make how to pull the dough to make it look likes noodle. but they were sticky and failed i really want to know how did they do that?
the dugh has been made long and carefully i also had difficulties with my pratha dough because i werent patient enough in kneading it, sometimes u have to knead several times for hours they use machines these days.
5:36 the dough releases its inner beauty... IM SOO HUNGRY NOW! it was so cool when he made it into a noodle... at first you think "oh my god that dough is so big! you can make noodles out of that!" then you see this 5:36 (also thats what she said)
The chinese really has a big contribution to the world.. Very thankful for that!
No matter on how many times I see on how noodles are made from hand, I am always impressed with the great skill that it takes by each chef.
Chinese ramen is really pulled noodle, but Japanese ramen is actually sliced.
the guy in the back, who wads up a bunch of dough around a stick is making "dao xiao mian" which means "knife shaved noodle". he takes a knife and shaves off slivers of the dough that roll into the boiling water to cook. a different texture than the long pulled noodles the guy in the front is making
Kevin Tan what time mark does that happen? love knife cut noodles
That's so interesting! It's exactly the same technique to make Spätzle, noodles from southwest Germany!
Actual noodle making at 5:30
Peizxcv I
ty
I screamed at my phone for 3 minutes straight
What he's doing at the beginning is actually very interesting. He's developing gluten quickly and easily without kneading much, and really just using a series of folds and rubs. Pretty cool technique I think
Thanks that saved my time
The flour keeps the dough from sticking together. Then you stretch the dough longer and thinner, that's why you need fold it after each stretch. The key point is how your hands roll the dough at the beginning. You gotta make the dough has "strength" which makes it not easy to break. We call this kind of noodle La Mian in China, La means stretch, Mian means noodles(in Mandarin). And sorry about my terrible English. Love to see more Chinese Culture video upload to CZcams.
how come the dough can separate? I didnt see what his fingers did. I only saw that he pulled it longer.
How come in the kung-fu movies, they just slap the dough, and it turns into noodles?
Theo Campbell LMAO
Lol..., because they edit it out, same with the wires....
because they slap with their inner Chi energy.And if you try hard enough you can do that as well. Now go and slap some dough
It's because if they don't the viewers will have confusannnn cuz apearently if they see the real then appereanlty they will get bored and die in confusaaann
TC Kewlzter where did you see that?
Man alive this makes me nostalgic. I lived in China for about 10 years when I was a kid and, in the one place we lived there was a little sidewalk restaurant that served this. Pulled noodles, fried or in soup with pork and vegies.... best noodles I have ever had to date.
Skill Level: Chinese!
@KooMoo yes
i tried those kind of noodles, its so good and also entertaining watching him doing it.. fresh and tasty, so recommended
Such grace in motion, such gentle flourishes of the hand, such love, such skill!
What's your superpower: I make noodles by hand
What's your supa pawahhh:ouhatt I dood nut hirr watt eww saddd eye haabb conphushaaaannn
I like how he doesn't waste excess dough. He puts it back with the rest of the dough. Very resourceful.
Idk why ppl find this unbelievable, like this is such a common thing in China it's literally everywhere and this is how ramen's supposed to be done. The word “ramen” is the Japanese pronunciation of the Chinese word lamian which literally means hand pulled noodles, but Japanese ramen is all machine made, what a disgrace
So it's actually just one really long noodle.
He folded it 7 times, so equivalent to 64 noodles.
Are you sure seven times?
If yes, so equivalent 2^7 to 128 noodles
Thanks for the video ♥♡
very professional. When I was in China, I ate Lanzhou beef noodles for breakfast and saw how chefs make noodles. chefs are amazing because they need to make noodles day by day. I ultimately recommend Lanzhou beef noodles.
I really love pulled noodles. They have better texture and taste than your average noodles and they always put the noodles maker on public display. Its like free entertainment while waiting. It also make that noodles taste better because it add a sense of expectancy. What intrigue me is that water he add. Is it plain water, sugar water or other substances.
白开水。面条煮好后放进熬好的高汤中。碗里也加入牛肉和葱花、香菜，端上餐桌。
Awesome skills.
Lovely making ...
How do they make the dough so stretchy? When I try this, it always breaks apart from somewhere when I try to stretch it.
Dijon Amarillo How long is enough? For half an hour didn't seem to be enough.
I think it's the alkaline water he adds that makes the dough so elastic.
Dijon Amarillo the alkali water doesn't help the water retention, like real ramen the alkalai helps to solidify the dough so it is firmer with better chew & does not turn to mush. The secret of hand pulled noodle is developing the gluten by kneading, the more gluten the less breakage, by hand I knead the dough for 45 minutes to an hour, taking breaks to rest. Wishing you always great noodles!
Bisqwit secret is the special dough
Bisqwit its all in the stretching and kneading. its the gluten in the dough --you increase make it more stretchy. the more you stretch and fold in the better
Besides noodles and restaurant endeavours Chinese people on whole work so hard. Good job on y'all
My 5 foot tall self would not be able to bounce the dough like that!! I'd end up slapping the floor with it lol!! That is crazy skilled!!! Amazing!
This is incredibly satisfying to watch.
Incredible and satisfying art . very nice.
amazing sir
How to make sir
please give me some suggestions
Thats amazing !
such a great skill!!!
This is damn satisfying.
Wow..I'm so impressed!
Amazing.......
beautiful and perfect technique
AmAzInG...
this is they they r made all over china.not some prepacked crap but they real thing
+Rachelle Roberson actually they eat a lot of prepacked noodles all over asia, your average family doesn't usually have the time to hand pull their own noodles
No, this kind of hand pull noodle is only offered on restaurants. But this kind of restaurant is all over China.
magic! i cant understand how from a lump of flour an dough it becomes strands and strands of noodles.how do they separate into individual strands.
Woooow
Amaziiiiing
I watched this and now my house smells like noodles 😕
Super!!!👏👏👏Cook master
Meanwhile I’m using my pasta machine to cut my dough lol noodle goals!!
praktis and simple
Amazingggg
Marvel !👍nice
I live near London, where is this? I'd love to visit and sit down for a meal.
+Holly T. This is Lanzhou Lamian Noodle Bar in Cranbourne Street, Leicester Square.
试问有几个做拉面的会炒菜
Wow!
He pulled that off quite nicely.
That is so cool he must be really good
A time consuming process. But the end result is amazing.
David Nice
i noticed that chinese's noodles are elastic and almost wet when being made, while japanese noodles are dry and flat when being made. both styles in making noodles are equally impressive to watch
It's satisfying when he pull the dough
skip to 5:20
Wonderfull I like very much. I hope your hand always clean.
Awesome
It's the ultimate magic trick
incredible, wow.
Wow! I think that the dexterities are on par to those of surgeons' hands.
5:20 супер технология вытягивания лапши
Wow i've been try to make how to pull the dough to make it look likes noodle. but they were sticky and failed i really want to know how did they do that?
Wow that good
J'aime beaucoup la technique
Noodles..😍😍
what sorcery is this 5:34
Rahul Rajan how does he do it
sorry, i dont understand what you guys means.
the dugh has been made long and carefully i also had difficulties with my pratha dough because i werent patient enough in kneading it, sometimes u have to knead several times for hours they use machines these days.
Noodlemancy.
You make figure 8's and stretch and keep repeating till you get as thin as you want
Now that's fresh noodle
i see the water its color blue what you mix in the water?
i think its the bowl that makes the water look more blue
how make this flour?
MAGIC!
Where in London ?
Magical
the dough just multiplied into noodles just in seconds!
5:36 the dough releases its inner beauty... IM SOO HUNGRY NOW! it was so cool when he made it into a noodle... at first you think "oh my god that dough is so big! you can make noodles out of that!" then you see this 5:36 (also thats what she said)
yummmmmyyyyyyy!!!!!!!!!!!!!!!!!!
wow nice
Mantep tenan mi ne uenak pastine iku
Is the clear liquid in the bowl, lye water?
3:44 girl be like: ey yo!! where mahh noodles at??
could someone tell me the ingredients for the pastry? I mean how much flour and water?
search：拉面食谱
Plz the recipe 💜
wow you are good
wow!
Noodle art.
I like your noodles.
Yummie!!
nice
What are the ingredients to make that
Ha ha ha.. I love fresh noodles magic 💪💪💪👍
Yummy , makes me hungry
That is magic
how to make a dough ..?
ILOVE. Nodlls
Very cool, I would do this myself but it looks too hard xD
just to master hand pulled noodles take 10 years
Jon J it's a lot more harder than you expect :)
👍👍
Nice I shall try it but I think it will come out as a bread...at least...good trad..
e
Hows the bread ? :)
Lol ^
Yum
What am I doing wasting my time in university, when I could teach myself to do this - I'd be set for life!
What kind of flour that is from?
Usually its just bread flour, water and salt. Sometime they can have 篷灰 or 鹼水, it depends on the region.
Alguém me fala os ingredientes dessa massa...
SOCORRO!!!!!
flour. baking soda. oil. solt. 60％water
noodle bending ftw!!!
All that hand sweat in the noodle is the secret ingredient
What is mass recipe?
Próbowałam!! ciasto poleciało na całą kuchnię i miałam więcej sprzątania!!