How A Pro Makes Chinese Hand-Pulled Noodles, Start to Finish (Season 1, Ep 3)

saintcavish • November 22, 2024

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Written by Christopher St. Cavish. Filmed and edited by Graeme Kennedy (@GraemeDYK). Master Fan Jimei (樊吉梅) from Ding Le Noodle School demonstrates the complete technique for making Lanzhou-style hand-pulled noodles, including kneading, tearing, and adding alkaline “penghui” (蓬灰). This is the same method taught to students who go on to cook in Lanzhou noodle shops across China. Join the Patreon: patreon.com/saintcavish #lanzhoulamian #handpullednoodles #culinarycraft #chinesenoodles #regionalcuisine

How A Pro Makes Chinese Hand-Pulled Noodles, Start to Finish (Season 1, Ep 3)

About

Latest Posts

The Science Behind China's Most Famous Tofu

Peking Duck Is Evolving. This Is How It’s Made Now. (S2, E7)

When a Noma Chef Visits China’s Fermentation City (S2, E3)

Lucas Sin is a Giant Food Nerd (And So Am I)

Video Description

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