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
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.
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 UA-cam.
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.
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
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
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
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
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.
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.
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?
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)
how dough can stretch to that? I've tried everything to plastic dough but it's really not very flexible but easy to break, but I just flick it off then! What did it matter such as plastic clips on. Can you help me, please?
thats coz your using a high gluten flour. that liquid he adds to the dough is alkaline which breaks up the gluten. try using cake flower with some baking soda and then leaving it to sit for 1 hour before you start.
The key is water. It contains potassium carbonate. The traditional way is putting grass ash in the water, and use that water for making dough. This method was developed by the inventor of hand pulled noodle and has been used for hundred years. Now there are "purified ash" sold in china, as a key additive in noodle.
Peter Young Thanks Peter. May have to look that up when we get there in a few months. Looks like it's right across the street from Leicester Square Underground station. Do you have any other suggestions for food/pub/restaurants? Thinking about hitting Camden Lock Market and checking out the street food.
Not a pub guy so I can't help you there, and the Noodle Bar is the only one that comes to mind where I can remember a name, but all of the Sichuan restaurants there have very good (if toned down) food. Can't go wrong with them. They tend to be a bit pricy though.
+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 wonder how long hes been doing that he dose it with such skill making it look easy 0.0.....tasty to .......kinda wish i didnt suck at hand pulling noodles.. XD (ty for upload )
Land-zo La-myen...mmmm (that's the phonetic spelling for us English speaking types :) ...best I ever had was in Chinatown in Vancouver (in a two-level Chinese mall there...I believe it was in Richmond)
Hmmm. Interesting question. I would say instant noodles as a whole, refer to a category of noodles that - by its very description - cook instantly! A pre-cooked dried block that is usually accompanied with seasoning and oil. Under this category we have a whole variety from meegoreng instant noodles, to the meepok instant noodles, this includes the Japanese Ramen instant noodles as well! So I can see how this gives rise to the confusion, of 'ramen' and 'instant noodles' often used as synonyms for each other. That being said though, the term Ramen traditionally used in its strictest sense would refer to the hand-made Japanese noodles, served in meat broth a real delicacy in my opinion. And as the response below accurately points out, Ramen noodles are generally much thicker and typically have a chewy texture. If you haven't had real ramen all this time you're definitely missing out, do not let the 'instant noodle' version of the Ramen misguide you into thinking otherwise! Now you've got me craving some ramen
***** You forgot one ultra delicacy that I absolutely love...Chinese pulled noodles(the kind they spin around and make fresh right in front of you. That is found only in a few places in the US. But when you've had it, you literally will take a plane to have it again. Even Guy in triple D said he would fly to Canada just to have it.
+Jimmy Bass I doubt a list of ingredients would help you. The key part of it is all that "conditioning" he does before he breaks it into serving size. That's something you gotta have a feel for to do right. Wish there was some way to convey the texture of the dough in the video as he works it.
Acutally: Many can. Some Italians who fled Mussolini found themselves as Kitchen aids in chinese restaurants in America. That is how the Italian version of Chinese Handpulled noodles came to be, which in term has been passed on to their families in Italy. The main problem is that in eastern countries: you will have people who spend years and years to perfect the trait. In the west, the cooking evolves and as such: changes more frequently. Thus chefs tend not to focus on specific dishes, but rather a general way of cooking. Any Western Chef who puts in the work will acchieve the same as a eastern chef. No need to be all "Ma Noodles are only REAL noodles as they are pulled by a chef who sepended YEARS in training!" It is the same thing which annoys me about the Sushi additude. "You spend the first 2 years learning to WASH THE RIIIIIIICE!!!!" and similar Bullshit. No need to infantalise western chefs.
The real challenge is to look at this display of enormous skill and look unimpressed. The lady at the counter seems to contain her amazement just fine.
I suspect it has to do with the amount of oil added to the dough and how evenly the dough was mixed. I believe the lengthy time invested in mixing the dough was critical.
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.
The chinese really has a big contribution to the world.. Very thankful for that!
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!
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.
I like how he doesn't waste excess dough. He puts it back with the rest of the dough. Very resourceful.
Chinese ramen is really pulled noodle, but Japanese ramen is actually sliced.
Such grace in motion, such gentle flourishes of the hand, such love, such skill!
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 UA-cam.
how come the dough can separate? I didnt see what his fingers did. I only saw that he pulled it longer.
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.
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
i tried those kind of noodles, its so good and also entertaining watching him doing it.. fresh and tasty, so recommended
Skill Level: Chinese!
@KooMoo yes
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?
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
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!
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
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
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。
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
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
Besides noodles and restaurant endeavours Chinese people on whole work so hard. Good job on y'all
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.
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
skip to 5:20
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?
Is the clear liquid in the bowl, lye water?
Incredible and satisfying art . very nice.
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)
amazing sir
How to make sir
please give me some suggestions
Meanwhile I’m using my pasta machine to cut my dough lol noodle goals!!
beautiful and perfect technique
how dough can stretch to that?
I've tried everything to plastic dough but it's really not very flexible but easy to break, but I just flick it off then!
What did it matter such as plastic clips on.
Can you help me, please?
thats coz your using a high gluten flour. that liquid he adds to the dough is alkaline which breaks up the gluten. try using cake flower with some baking soda and then leaving it to sit for 1 hour before you start.
they use so much thing that u can not use in food.
The key is water. It contains potassium carbonate. The traditional way is putting grass ash in the water, and use that water for making dough. This method was developed by the inventor of hand pulled noodle and has been used for hundred years. Now there are "purified ash" sold in china, as a key additive in noodle.
thank you
Where in London is that place?
I think it's a place that's literally called Noodle Bar in London's chinatown... probably the most amazing beef noodles I've ever had.
Peter Young Thanks Peter. May have to look that up when we get there in a few months. Looks like it's right across the street from Leicester Square Underground station. Do you have any other suggestions for food/pub/restaurants? Thinking about hitting Camden Lock Market and checking out the street food.
Not a pub guy so I can't help you there, and the Noodle Bar is the only one that comes to mind where I can remember a name, but all of the Sichuan restaurants there have very good (if toned down) food. Can't go wrong with them. They tend to be a bit pricy though.
Peter Young Cool.....thanks again!
What am I doing wasting my time in university, when I could teach myself to do this - I'd be set for life!
Wonderfull I like very much. I hope your hand always clean.
could someone tell me the ingredients for the pastry? I mean how much flour and water?
search：拉面食谱
Awesome skills.
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.
3:44 girl be like: ey yo!! where mahh noodles at??
Nice I shall try it but I think it will come out as a bread...at least...good trad..
e
Hows the bread ? :)
Lol ^
5:20 супер технология вытягивания лапши
I watched this and now my house smells like noodles 😕
Lovely making ...
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.
can someone pls tell me what is the white liquid he always put on top of the dough?? :'(
beazek malandro water
beazek malandro I think it's oil to prevent the dough from sticking to each other and to prevent the dough from breaking easily
beazek malandro water and oil
A time consuming process. But the end result is amazing.
David Nice
What are the ingredients to make that
The point is not to make noodles. It is to make the noodles stretching and resilient by pulling and pressing.
how make this flour?
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.
This is damn satisfying.
试问有几个做拉面的会炒菜
It's satisfying when he pull the dough
Thanks for the video ♥♡
Where in London ?
Ha ha ha.. I love fresh noodles magic 💪💪💪👍
i wonder how long hes been doing that he dose it with such skill making it look easy 0.0.....tasty to .......kinda wish i didnt suck at hand pulling noodles.. XD (ty for upload )
this is actually quite common if you have been to china, almost all the noodle stores sell hand made noodles
nice to bad we have every thing made in factory's old ways the the good ways XD
Wow! I think that the dexterities are on par to those of surgeons' hands.
Land-zo La-myen...mmmm (that's the phonetic spelling for us English speaking types :) ...best I ever had was in Chinatown in Vancouver (in a two-level Chinese mall there...I believe it was in Richmond)
aka ramen
the dough just multiplied into noodles just in seconds!
Is that oil or water he's brushing on the table?
Newton's Third Law both
goosecouple
oil table. noodles water
Newton's Third Law... i guest so
i I was impressed. anyone have the recipe
Hmmm. Interesting question. I would say instant noodles as a whole, refer to a category of noodles that - by its very description - cook instantly! A pre-cooked dried block that is usually accompanied with seasoning and oil. Under this category we have a whole variety from meegoreng instant noodles, to the meepok instant noodles, this includes the Japanese Ramen instant noodles as well! So I can see how this gives rise to the confusion, of 'ramen' and 'instant noodles' often used as synonyms for each other.
That being said though, the term Ramen traditionally used in its strictest sense would refer to the hand-made Japanese noodles, served in meat broth a real delicacy in my opinion. And as the response below accurately points out, Ramen noodles are generally much thicker and typically have a chewy texture. If you haven't had real ramen all this time you're definitely missing out, do not let the 'instant noodle' version of the Ramen misguide you into thinking otherwise!
Now you've got me craving some ramen
***** You forgot one ultra delicacy that I absolutely love...Chinese pulled noodles(the kind they spin around and make fresh right in front of you. That is found only in a few places in the US. But when you've had it, you literally will take a plane to have it again. Even Guy in triple D said he would fly to Canada just to have it.
+Sasha from Russia ok tank's
+Sasha from Russia
I saw the site ta lot easier than trying to do , thank you
+Jimmy Bass I doubt a list of ingredients would help you. The key part of it is all that "conditioning" he does before he breaks it into serving size. That's something you gotta have a feel for to do right. Wish there was some way to convey the texture of the dough in the video as he works it.
He pulled that off quite nicely.
Super!!!👏👏👏Cook master
That is so cool he must be really good
His hand very clean..
I hope so.. o_o
As a chef we never use gloves..
It will clean along the way
i think he washed his hand before and u know what? cooking it will kill the germs
CutePanda exactly.. 😊
А как правильно замесить тесто на лагман пропорции
What is mass recipe?
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 :)
Noodles begin at 6:20
I would be really impressive if a westerner could expertly knit a hand-pulled noodle the way Chinese do.
not gonna happen anytime soon
Acutally: Many can. Some Italians who fled Mussolini found themselves as Kitchen aids in chinese restaurants in America.
That is how the Italian version of Chinese Handpulled noodles came to be, which in term has been passed on to their families in Italy.
The main problem is that in eastern countries: you will have people who spend years and years to perfect the trait.
In the west, the cooking evolves and as such: changes more frequently. Thus chefs tend not to focus on specific dishes, but rather a general way of cooking.
Any Western Chef who puts in the work will acchieve the same as a eastern chef.
No need to be all "Ma Noodles are only REAL noodles as they are pulled by a chef who sepended YEARS in training!"
It is the same thing which annoys me about the Sushi additude. "You spend the first 2 years learning to WASH THE RIIIIIIICE!!!!" and similar Bullshit.
No need to infantalise western chefs.
Watch at 5min ... But anyways I really never knew noodle is from flour or whatever 😩😂i feel so stupid aha
Wha? how do u not know
its from rice
+CutePanda rice doodle is from rice, that's totally different
Marvel !👍nice
@ 5:24 he starts making the pulled noodles ooddles
All that hand sweat in the noodle is the secret ingredient
This guy is the boss you have to kill after Level 20.
the secret is flour , use High Protien Flour + Low protien Flour , 50-50 to make it .. water and Olive oil .. is that 😊
Alguém me fala os ingredientes dessa massa...
SOCORRO!!!!!
flour. baking soda. oil. solt. 60％water
Próbowałam!! ciasto poleciało na całą kuchnię i miałam więcej sprzątania!!
The real challenge is to look at this display of enormous skill and look unimpressed. The lady at the counter seems to contain her amazement just fine.
The magic starts at 5:36
Why does everyone wanna skip the pounding part..smh
hence where the name is from:
"ramen" = "la'mian" = "拉面" = "stretched noodles"
mmm I want some rice, noodles & chicken
if u want to make it don't miss the stretching and veg oil LOL
The secret is to add the gray water，its Conyza canadensis ash （burn it to make ash）then you will have the Super-elastic dough！
he pulled noddle 5 times which is a average level in Chinese ramen chef and the recording is 11 times
Wow..I'm so impressed!
I am sorry,i don't know what is the meaning of words that write in chinese?
I can't see how he's making the noodles- his fingers are too fast and the camera isnt close enough. :(
How is the dough so stretchy? If I tried this, it would tear so fast. 😢
I suspect it has to do with the amount of oil added to the dough and how evenly the dough was mixed. I believe the lengthy time invested in mixing the dough was critical.
oil and water, also the way you pull it, it looks easy, but u know it is not
ninjalemurdude Conditioning as well. If the humidity is low, the dough would tear apart.
wait....read the title people....its in London..!!
Start video at 5:20
Plz the recipe 💜
I Want AN ANIME ABOUT NOODLE MAKING.......and also a Hentai
how to make a dough ..?
That is magic
such a great skill!!!
This kinda relaxed me 😶
meeee tooooo!!