I just watched this episode a few hours ago and was drooling, so I decided to follow the rules and make the version that needs to rest for 30 minutes and then an additional two hours. I have to say for anyone who is watching this, it is so incredibly worth it. Even though it’s a lot of waiting time, it is literally no work. The dough was so easy and stretchy when it was time to bang it on the table. It came out perfect on the first try, and I usually stink at everything on the first try. Where have these noodles been my whole life? I just served it up with my favorite chili oil, soy sauce, plus some freshly grated garlic and ginger, and fresh chopped cilantro and green onion.I love this recipe, thank you so very much for this instructional tutorial! +subscribed
@@ChineseCookingDemystified Say- it’s not an autolyse rest unless you OMIT THE SALT to begin with and incorporate it AFTER the 30 minute rest. You have merely rested your dough here, the autolyse action you are hoping for didn’t occur because you’ve salted the dough. Just fyi.
I can’t tell you how much i love this channel!! After living in China for a year and moving back tot the US, I’ve always tried to find or recreate the flavors I miss so much. There are so many resources that don’t quite cut it, and you two are a godsend!
CORRECTION [5/20/20]: 1:10 is 5-6 inches, not ten inches Hey guys, a few notes: 1. Apologies for the late upload. This guy was... a pain... to edit. One of those days where everything seemed to go wrong - we had missing shots, and a lot of the footage was weirdly like overexposed *and* noisy/grainy at the same time. I learned a lot about noise reduction though lol. If anyone here knows stuff about video/cameras and such please drop a line, I've got a bunch of questions. 2. I'm worried that the editing/narration here might've a little confusing. The first method uses an autolyse, so after that 30 minute rest, you shape it into logs and then it just needs ~2 hours more (you could even cut it to 60-90 minutes if need be but it'd be harder to work with). The roll and cut method's actually a bit more traditional - you'll knead it for a bit longer, then rest for 4-10 hours. 3. This serves two as a main for a meal, or one person if that's all you're eating. 4. As we presented this, the log method makes four large noodles, while the roll and cut makes eight smaller ones. This doesn't need to be a fixed thing though - basically, the longer the noodle the more likely it'll break on you. If you're feeling less confident, you could portion out six or eight logs using the log method; alternatively, if you're feeling good you don't need to cut the strips in half using the roll-and-cut method. 5. Besides some sort of green, other common vegetables to toss in here are bean sprouts or Chinese celery. We almost added bean sprouts in here too, but ended up not mostly because I (Chris) prefer this dish sans-sprout. 6. "Biang" is an infamously ridiculous character to write, so the alternative names for this noodle are 'chemian' (扯面) and 'kudaimian' (裤带面). 7. I know we've actually made this noodle once before on this channel - in the Dapanji (Xinjiang big plate of chicken) vid. We did only a... passable job there. If you're making Dapanji, use this recipe for the noodles instead.
You also have some issues with the white balance I think. Some of the footage is more yellowish/orangeish/greyish than the other. I suspect it is cause you guys are working outside and the lighting isn't controlled... and changes over the day. People solve this by having a constant reference point. Photographers sometimes carry with themselves a grey card that they can pick the correct white balance from since they know what colour it is. Lighting probably also affects your noise as well since low lighting situations will cause noise to appear when properly exposed. Not much you can do except for getting more light on the stuff you are shooting.
Thanks, I'm wondering if there's an easy way I can do it in Resolve... I haven't had success with their auto white balance feature but maybe I should look into it more. Big picture, the biggest headache for me is that (1) I would like basically everything to be in focus in most shots (2) in order for everything to be in focus, I need to set the f-stop at like f14 (3) if the aperture is that small, everything's really dark (4) our Nikon camera only lets the shutter speed go down to 1/30 in manual mode so (5) the only way to make it brighter is upping the ISO. But, even then... I like never go above 800 ISO so I can't for the life of me figure out why the video's so noisy. We're outside on our balcony during the day - when I search online people with the same issues with the same camera are dealing with actual low light situations like trying to film live music. We'll probably just grab another light and see if that helps, but I'm also wondering if the distance might also be a variable. I wonder if we could get a crisper image by moving the camera closer or further away.
+My Name Is Andong Seriously, thanks. I'm about to pass out, but I'll definitely hit you up on WeChat. I think we've exchange contacts, yeah? I don't seem to be able to find you under 'andong' but my WeChat's also hopelessly cluttered. I'll ping you over on Patreon to exchange contact if not?
@@ChineseCookingDemystified Distance is definitely another variable you could change. For example, a lens with wider angle will generally allow you to have more things "in focus" and not have to go up to f14. You would also have to move the camera closer to get the "same" framing. By "same" it will obviously be different and might feel less intimate. If you go into very wide angles then there might be distortions as well. However, those can generally be fixed a little bit by your software. You'll have to experiment a bit. For the white balance, I think your software should have a white balance picker. You basically get to pick the point that should be pure black/white or neutral/grey from your footage and it will automatically correct for you.
I watch a lot of cooking content and you guys are quickly becoming a favorite. I've become somewhat obsessed with making noodles and finding quality, well detailed, videos on authentic Chinese cuisine is somewhat of a pain but you guys are absolutely crushing it!
I remember my time in China, I stayed in Shanghai for a week and then went to Xi'an. I miss Biang Biang noodles and now I know how to make them! Thank you!
just made these for dinner tonight and they were absolutely incredible! additionally topped with blanched pea sprouts and mung bean sprouts as well as some fried tofu (super small dices) with onion, both cooked in shoyu and rice vinegar with ginger and garlic. was a huge success and everyone in my family loved it! thanks so much for the awesome vid and recipe!
I’ve been searching for this recipe all year since they closed the restaurant that sold them...and there literally was only one!!! 😭 thank you soooo much!
Guys just wanted to congratulate you on this very very unique channel. All your hard work is really appreciated, you guys put so much effort into these videos and recipes, fantastic value you're creating!
I’m working my way through your recipes, as I decided that I’d learn how to properly cook the foods I love but either only ordered from restaurants or made Americanized versions. Thank you for your wonderfully detailed and easy to follow recipes, as they’ve definitely made me a better home cook. I’ve always had a fear of noodle-making, as it seemed like such a production and was so dependent on local weather and ingredients - and let’s just say I’m slightly scarred after a number of attempts at making fresh ramen. I started with this recipe for Chinese noodles and I’m so glad I did. They turned out perfectly textured and really were not hard at all to make properly. I did have to use slightly less chili for the toppings, but that’s just personal tolerance and preference. So a great big thank you for expanding my culinary abilities, and I’ll keep going through your recipes until I’m satisfied I can make a wide range of dishes well. You are the best!!
Haha so we're down, but here's the deal: the 'cumin lamb noodles' that they got at Xi'an Famous Foods is sort of... their own thing. Allow me to explain. At NW-style noodle shops in China (generally, not just biang biang mian places) you can get a lot of different stir-fries smothered over your noodles - it's whatever the dish you want is, "+gaijiao mian" (盖浇面). So there's this *concept* of 'putting cumin lamb over noodles' in China, but it's not a particular *dish* if that makes any sense? So that leaves us with a bit of a conundrum. People that love Xi'an famous foods would want that particular dish, but we have no way of testing against it. We could make an educated guess, but that's not really our style. What we could do is a certain style of Cumin Lamb 'gaijiao' that's saucier (which would be closer to the pics of what Xi'an Famous Foods offers), but there'd be no guarantee that it'd be like what they sell or whatever.
@@ChineseCookingDemystified hey my dude, I think you should do "your" version of cumin and lamb, whatever that may entail. Your channel is dope and I trust pretty much whatever you post to be delicious. Cumin and lamb noodles just brought back happy memories of my childhood noodle joint which is why I commented. Thanks for bringing Chinese cooking to UA-cam!
Followed your recipe, and changed a few things up based on what I had - And I never knew that I needed this in my life SO badly. Thank you for sharing and for creating content!
I just made this dish. Super fast meal, made a spicy curry to go with it and mixed the bad boy up. These noodles are so much better then they should be, they're soft and al dente - they have no flavour but capture sauce really well. I had no chopstick and just used the grip of a butter knife (soft rounded edge) and dragged it down the middle. biang biang, done. I normally make pasta and it takes a while to get everything together and they don't don't have the flavour to effort ratio these noodles have. Make sure you get the rectangles pretty even, otherwise they'll break on you while bianging them. But if they break its fine just re-grip and keep going till you're good, I threw the broken bits in the water to cook, they were nice. I made the first method (.5/2) and all up i probably spent 10 minutes peeping the noodles. There's is nearly no cleanup unless you throw flour all over the show.
Just made this, substituting only the chinese vinegar for half balsmic, half cider vinegar. Worked well and the whole thing was easy to follow, thank you!
I... speak language weird sometimes. Like... after living my adult life here now, I have to consciously avoid including the words 'mafan' and 'jidong' when I talk to family/friends back in the States. It's just so second nature to the way I talk these days because basically everyone that I talk to in English would 100% understand what I'm saying.
@@ChineseCookingDemystified I've incorporated mafan into my lexicon and that's only by having a Singaporean wife. It's very annoying wanting to use that word in every day work situations but I can't because no one else would understand what I mean 😔
Just made these and they are incredible-identical to the biang Biang noodles the Xi’an restaurant down the street sells! So happy to have found your channel.
My favorite piece of any linguistic trivia is actually about these! The character for "biang" is the one of (not sure if its the msot) complex character in chinese, consiting of 62 strokes!
I just tried it and it worked perfectly first time! This is a big deal, when 99% of hand-pulled noodle recipes are filled with angry comments about it not working. Thanks for the great recipe!
I'm angry. It's not working. did you apply oil to your hands first? Or in the bowl? Why is my dough more like a soup... I have measured everything exactly.
@@heathclendenning4552 it was a year ago I can't remember 😅 everything was oily though. I think leaving the dough to relax for some time is most important. It shouldn't be like soup but it should be very malleable.
Made these tonight and out of all the street food noodles you guys have done they were smash-hit my favorite. Just spicy enough, I love the garlic and I’m damned if I don’t love a greasy noodle. Thanks as always for the best recipes!!!
So I thought this looked interesting and pretty simple and a new Biang Biang noodle place opened up near me so figured I'd try it there before making my own. Why is this not the default noodle everywhere. So easy to make, so tasty. I used to think mapo tofu was the best Chinese dish ever but I was wrong. Thank you for this.
This was so wonderful to have! I'm in the states and can't get back to China because of the virus. But, at least I got to introduce my family to my favorite Chinese food! Thank you so much for making these!
I have to comment I LOVE YOU GUYS! This is about the sixth recipe from your site that blew my mind, but I consider it as a milestone, as I never thought I'd be able to do it from home. There's a very famous Chinese chef in my hometown, Budapest, and I'm obsessed his biang biang noodles, but with this lockdown, and this noodle not being on the take-away menu, I had to try it. And it worked! I also used some of the wuhan dry noodles beef stock on it (also your recipe ;)), with some extra soy sauce and black vinegar, lots of mung bean sprouts. It was AMAZING!
I just made this tonight and a few observational things. 1) It's really tasty. I love the chew of the noodles and the flavors were on point. Spicy, numbing, savory and sour. 2) It is on the salty side if you do the same proportions per serving. For example, instead of making a massive bowl of noodles, I did 2 portions and used the same amount of soy & vinegar. That was my mistake. Do not make the same mistake as me. 3) I kinda wish the roll out dough were a little more even but on the flip side, if you get uneven noodles, it makes for a more texturally pleasing dish. Overall, would make again! A++
Yeah Steph recently bought those - she was excited about them. I suggested that maybe we shouldn't use them in the videos, to which she responded by... using them as clear and obviously as she could lol.
@@lawrencewei3583 correct but it was recently added to Unicode which means it's now able to be used by any Chinese speaker as easily as any other character, granted they have a new font that supports it
These noodles should be made by everyone. They are so delicious and easy/fun to make. My personal opinion is to add a nice vinegar to your stir fry recipe.
Found your channel a while back, but finally bought all the unique ingredients to make your recipes since the sichuan place in my area closed down, and they've turn out close if not exactly like them! You guys are awesome, and keep those recipes coming!
I got these type of noodles is Chicago and my bf have been trying to finding some similar to it. In MN I could anywhere that’s has these noodles, will have to try and make my own, thank you!
Hello Chinese Cooking Demystified (^^! Noodle dishes in Japan are popular! When I saw this video I wanted to eat Biang Biang noodles The idea of using is many different toppings wonderful (^ ^!
I've been trying to make Biang Biang at home for months without success. I've trid lots of recipes and the noodles never stretched right, were too thick/thin/uneven/broke/etc. This technique (the autolyse version) not only worked perfectly but it was so easy! I rolled it out a bit then the dough stretched evenly very easily and came out perfect.
So good! Your videos are so amazing - by far the best I’ve come across scouring the internet for authentic Chinese recipes :) thank you and keep it up!
I am so happy that you all did some hand pulled noodles! I have been getting into making my own noodles (Italian and Japanese as of now) and now I have a new recipe/project to work on. Thank you for explaining the technique thoroughly. I hope you do some more hand pulled noodles, as there are limited sources explaining the techniques/process involved.
Please make a video for 红油抄手！I know it just means combining wontons and the sauce with chili oil but a consolidated video would be great! It’s one of my all time favorite dumpling dishes!
Love your videos! I'm especially interested in how our (Filipino) cuisine takes so many cues from Chinese ones. A lot of Chinese in the Philippines came from Fujian/Guangdong so you can really a lot of influences in the cuisine from that region. It's great. Seeing how Filipino dishes compare to their Chinese origins is a treat. Keep doing what you do guys!
One thing that I have noticed after experimenting many times is that if you start the tearing of the noodles with a jerk and continue in speed, it prevents the noodles from stretching at weird places and breaking. You don’t even need to mark the dough with chopsticks
LOL I live in China and my Chinese teacher tells me every time some Caucasian student would tell her that they can write that complicated "biang"... Seems like you are one of them hahaha
I have a few suggestions: - Roll out the logs before resting, this way they only need 45m-1hr resting; they also become very stretchy - Use less oil! This is a concoction for heart disease! (lol) - Maybe add some coriander and sesame oil, also reduce the vinegar and soya sauce and use some salt while boiling - Put the noodles in some icy water afterwards, this makes the noodles chewy - If you add more water, the noodles are easier to handle/pull Hope this helps!
Oh man, didn't even think about that! I feel weirdly satisfied when we end up putting out vegetarian dishes like completely by accident lol. I should see if we got enough recipes for a vegetarian playlist.
Hi! Tried out this recipe today, and must I say, it was amazing! The chew, the bounce and heat, simply awesome! However, I did not manage to get it as red in color as yours. Do you mind telling which chilli flakes did you use as topping? Mine were much lighter. I used arbols.
you are a life saver I saw this dish served on a chinese tv mini drama called white deerfield and could not get anywhere looking for what its called or how to make it BIG THANKS please make the curry lamb version 👍
Ran out and bought some of these today. They were wonderful. There's a chain of 4 "Biang Biang" shops around Sydney that also do RouJiaMo. They have variants with lamb and cumin as well. Just don't ask me to write the character for biang. Apparently they used to make kids write this character over and over as a form of punishment, before the teachers decided this was too cruel.
Hi, thanks so much for these videos, they're great both as entertainment and as a cooking resource! Can you help out a gluten intolerant viewer? Do you know if you can make the same, or similar noodles with a gluten-free flour (either rice flour, or a gluten free mix that has some emulsifiers like xanthan gum)? Do you have any tips on how to modify the recipe? I'm guessing the kneading and waiting would be unnecessary, because you don't need to wait for the gluten to develop...
I never worked with gluten-free flour before so it's very hard to say. This kind of noodle heavily relies on the gluten to get to that texture. Probably you won't be able to "biang" it I guess? But you can also roll it out to a 2-3mm sheet and just cut them into 3cm wide strips~
Anyone who has tried this noodle will know that, when you’re hungry in the middle of the night, this dish is more tempting than fried chicken and BBQ… (not kidding...)
Every time I smack the noodles against the table, the dough rips. Is there a type of water or brand of all purpose flour to use? This is my 5th time making this and I’ve noticed how frequent the rips happen before I could stretch the noodles.
Noisy footage means you should lower your iso value. ISO 400-800 in-door , or 100-400 out door. A 10-dollars middle grey card can help you get proper exposure every time.
I need them cat bowls. Also, I've had this for dinner many, many times - it's a favourite staple during the lockdown whenever I want some comfort food. Thank you for the recipe!
Also... I can't WAIT to try these, I've never even had them, and I know they're a mythical dish!! (I actually learned about them because of the calligraphy for 'Biang' being the most complicated character in Chinese! ^_^
This looks so good and easy to make. I love spice so this is going to get it. Making tomorrow so let you know how it came out. Thanks for the recipe. Yumski !!
So a few weeks ago I picked up some of these noodles at the market on a whim, not knowing what I was gonna do with them. I found this recipe, but I was super pressed for time, so I just poured some homemade chili oil from the fridge (thanks to this channel's recipe + others!) on with the soy sauce and black vinegar for the first few times and thought it was actually pretty good! Today, I finally tried doing it the proper way, i.e. making the chili oil topping in real time, and it kind of blew my mind how much better it was. I suppose my question is: why? I guess fresher is always better, but is there something in particular about this dish that makes it expected to make the chili oil this way, as opposed to a lot of other dishes where it's expected to just pull some chili oil out of the fridge? If not, why isn't this the norm for all/most dishes that involve chili oil? I mean, it is basically the same ingredients; is there some kind of food science answer as to what makes these noodles so delicious when you make the chili oil in the bowl?
My favourite is garlic water dipping soup: you take bowl of soup, a bowl noodle on the far side, you let the noodle slide into the soup and then in your mouth. Though I can never get the garlic water right. So instead, I usually make a thick white broth from lamb bones, lightly cook some lamb meat(just turned grey, so about 30-40 minutes for a 5cm thick chunk) , cooled and sliced, and just eat this a noodle soup.
Oh god, it's... hard. Nothing on the English language internet is real hand-pulled noodles. Rest assured that we wanna figure it out and show it to you guys. I'm going to guess... a year?
I want to go get a straight rolling pin like a dumpling rolling pin, but yours seems maybe longer and a little tapered. What do you suggest? I might use a water bottle to roll the dough out today just cus I'm excited to try the recipe but forgot to get the rolling pin before stores close.
I just watched this episode a few hours ago and was drooling, so I decided to follow the rules and make the version that needs to rest for 30 minutes and then an additional two hours. I have to say for anyone who is watching this, it is so incredibly worth it. Even though it’s a lot of waiting time, it is literally no work. The dough was so easy and stretchy when it was time to bang it on the table. It came out perfect on the first try, and I usually stink at everything on the first try. Where have these noodles been my whole life? I just served it up with my favorite chili oil, soy sauce, plus some freshly grated garlic and ginger, and fresh chopped cilantro and green onion.I love this recipe, thank you so very much for this instructional tutorial! +subscribed
Awesome to hear, glad it turned out well!
Don't forget the Chinese Vinegar/Black Vinegar. It takes the flavor into another dimension.
@@ChineseCookingDemystified Say- it’s not an autolyse rest unless you OMIT THE SALT to begin with and incorporate it AFTER the 30 minute rest. You have merely rested your dough here, the autolyse action you are hoping for didn’t occur because you’ve salted the dough. Just fyi.
@@ChineseCookingDemystified Do you think instead of boiling directly it'd be possible to freeze these in batches? Thanks for the video!
@@spanqueluv9er Did some research and salt before autolyse does not completely break the process as far as I can tell.
I can’t tell you how much i love this channel!! After living in China for a year and moving back tot the US, I’ve always tried to find or recreate the flavors I miss so much. There are so many resources that don’t quite cut it, and you two are a godsend!
CORRECTION [5/20/20]: 1:10 is 5-6 inches, not ten inches
Hey guys, a few notes:
1. Apologies for the late upload. This guy was... a pain... to edit. One of those days where everything seemed to go wrong - we had missing shots, and a lot of the footage was weirdly like overexposed *and* noisy/grainy at the same time. I learned a lot about noise reduction though lol. If anyone here knows stuff about video/cameras and such please drop a line, I've got a bunch of questions.
2. I'm worried that the editing/narration here might've a little confusing. The first method uses an autolyse, so after that 30 minute rest, you shape it into logs and then it just needs ~2 hours more (you could even cut it to 60-90 minutes if need be but it'd be harder to work with). The roll and cut method's actually a bit more traditional - you'll knead it for a bit longer, then rest for 4-10 hours.
3. This serves two as a main for a meal, or one person if that's all you're eating.
4. As we presented this, the log method makes four large noodles, while the roll and cut makes eight smaller ones. This doesn't need to be a fixed thing though - basically, the longer the noodle the more likely it'll break on you. If you're feeling less confident, you could portion out six or eight logs using the log method; alternatively, if you're feeling good you don't need to cut the strips in half using the roll-and-cut method.
5. Besides some sort of green, other common vegetables to toss in here are bean sprouts or Chinese celery. We almost added bean sprouts in here too, but ended up not mostly because I (Chris) prefer this dish sans-sprout.
6. "Biang" is an infamously ridiculous character to write, so the alternative names for this noodle are 'chemian' (扯面) and 'kudaimian' (裤带面).
7. I know we've actually made this noodle once before on this channel - in the Dapanji (Xinjiang big plate of chicken) vid. We did only a... passable job there. If you're making Dapanji, use this recipe for the noodles instead.
You also have some issues with the white balance I think. Some of the footage is more yellowish/orangeish/greyish than the other. I suspect it is cause you guys are working outside and the lighting isn't controlled... and changes over the day. People solve this by having a constant reference point. Photographers sometimes carry with themselves a grey card that they can pick the correct white balance from since they know what colour it is. Lighting probably also affects your noise as well since low lighting situations will cause noise to appear when properly exposed. Not much you can do except for getting more light on the stuff you are shooting.
Thanks, I'm wondering if there's an easy way I can do it in Resolve... I haven't had success with their auto white balance feature but maybe I should look into it more.
Big picture, the biggest headache for me is that (1) I would like basically everything to be in focus in most shots (2) in order for everything to be in focus, I need to set the f-stop at like f14 (3) if the aperture is that small, everything's really dark (4) our Nikon camera only lets the shutter speed go down to 1/30 in manual mode so (5) the only way to make it brighter is upping the ISO.
But, even then... I like never go above 800 ISO so I can't for the life of me figure out why the video's so noisy. We're outside on our balcony during the day - when I search online people with the same issues with the same camera are dealing with actual low light situations like trying to film live music.
We'll probably just grab another light and see if that helps, but I'm also wondering if the distance might also be a variable. I wonder if we could get a crisper image by moving the camera closer or further away.
+My Name Is Andong Seriously, thanks. I'm about to pass out, but I'll definitely hit you up on WeChat. I think we've exchange contacts, yeah? I don't seem to be able to find you under 'andong' but my WeChat's also hopelessly cluttered. I'll ping you over on Patreon to exchange contact if not?
@@ChineseCookingDemystified Distance is definitely another variable you could change. For example, a lens with wider angle will generally allow you to have more things "in focus" and not have to go up to f14. You would also have to move the camera closer to get the "same" framing. By "same" it will obviously be different and might feel less intimate. If you go into very wide angles then there might be distortions as well. However, those can generally be fixed a little bit by your software. You'll have to experiment a bit.
For the white balance, I think your software should have a white balance picker. You basically get to pick the point that should be pure black/white or neutral/grey from your footage and it will automatically correct for you.
I still really enjoyed the video, thank you for persevering. I'd love to see some other topping flavours.
I watch a lot of cooking content and you guys are quickly becoming a favorite. I've become somewhat obsessed with making noodles and finding quality, well detailed, videos on authentic Chinese cuisine is somewhat of a pain but you guys are absolutely crushing it!
I remember my time in China, I stayed in Shanghai for a week and then went to Xi'an. I miss Biang Biang noodles and now I know how to make them! Thank you!
Biang biang..nice name
just made these for dinner tonight and they were absolutely incredible! additionally topped with blanched pea sprouts and mung bean sprouts as well as some fried tofu (super small dices) with onion, both cooked in shoyu and rice vinegar with ginger and garlic. was a huge success and everyone in my family loved it! thanks so much for the awesome vid and recipe!
I’ve been searching for this recipe all year since they closed the restaurant that sold them...and there literally was only one!!! 😭 thank you soooo much!
Guys just wanted to congratulate you on this very very unique channel. All your hard work is really appreciated, you guys put so much effort into these videos and recipes, fantastic value you're creating!
I’m working my way through your recipes, as I decided that I’d learn how to properly cook the foods I love but either only ordered from restaurants or made Americanized versions. Thank you for your wonderfully detailed and easy to follow recipes, as they’ve definitely made me a better home cook.
I’ve always had a fear of noodle-making, as it seemed like such a production and was so dependent on local weather and ingredients - and let’s just say I’m slightly scarred after a number of attempts at making fresh ramen. I started with this recipe for Chinese noodles and I’m so glad I did. They turned out perfectly textured and really were not hard at all to make properly. I did have to use slightly less chili for the toppings, but that’s just personal tolerance and preference.
So a great big thank you for expanding my culinary abilities, and I’ll keep going through your recipes until I’m satisfied I can make a wide range of dishes well. You are the best!!
One vote for lamb and cumin video here. Looks Delicious!
Two :D
@@chrisw7347 Plus one more make 3!
Three
Haha so we're down, but here's the deal: the 'cumin lamb noodles' that they got at Xi'an Famous Foods is sort of... their own thing. Allow me to explain. At NW-style noodle shops in China (generally, not just biang biang mian places) you can get a lot of different stir-fries smothered over your noodles - it's whatever the dish you want is, "+gaijiao mian" (盖浇面). So there's this *concept* of 'putting cumin lamb over noodles' in China, but it's not a particular *dish* if that makes any sense?
So that leaves us with a bit of a conundrum. People that love Xi'an famous foods would want that particular dish, but we have no way of testing against it. We could make an educated guess, but that's not really our style. What we could do is a certain style of Cumin Lamb 'gaijiao' that's saucier (which would be closer to the pics of what Xi'an Famous Foods offers), but there'd be no guarantee that it'd be like what they sell or whatever.
@@ChineseCookingDemystified hey my dude, I think you should do "your" version of cumin and lamb, whatever that may entail. Your channel is dope and I trust pretty much whatever you post to be delicious. Cumin and lamb noodles just brought back happy memories of my childhood noodle joint which is why I commented. Thanks for bringing Chinese cooking to UA-cam!
Followed your recipe, and changed a few things up based on what I had -
And I never knew that I needed this in my life SO badly. Thank you for sharing and for creating content!
I just made this dish. Super fast meal, made a spicy curry to go with it and mixed the bad boy up. These noodles are so much better then they should be, they're soft and al dente - they have no flavour but capture sauce really well. I had no chopstick and just used the grip of a butter knife (soft rounded edge) and dragged it down the middle. biang biang, done. I normally make pasta and it takes a while to get everything together and they don't don't have the flavour to effort ratio these noodles have. Make sure you get the rectangles pretty even, otherwise they'll break on you while bianging them. But if they break its fine just re-grip and keep going till you're good, I threw the broken bits in the water to cook, they were nice. I made the first method (.5/2) and all up i probably spent 10 minutes peeping the noodles. There's is nearly no cleanup unless you throw flour all over the show.
I like how you use the word "biang" so fluently, lol.
FAST?
Take the dough and BIANG the devil out of it.
Just made this, substituting only the chinese vinegar for half balsmic, half cider vinegar. Worked well and the whole thing was easy to follow, thank you!
Love your language. Top grade Bro. Thank you. Makes my day finding your channel.
I remember coming over my friends house and making these together. It was a fun and easy process, I'm hoping to try it again myself!
2:43 "Biang-ing more noodles as we go." Chinglish at its finest.
I... speak language weird sometimes.
Like... after living my adult life here now, I have to consciously avoid including the words 'mafan' and 'jidong' when I talk to family/friends back in the States. It's just so second nature to the way I talk these days because basically everyone that I talk to in English would 100% understand what I'm saying.
@@ChineseCookingDemystified Do not worry, I speak fluent Chinglish. I love the inclusion of something I would most definitely say in real life.
@@ChineseCookingDemystified I've incorporated mafan into my lexicon and that's only by having a Singaporean wife. It's very annoying wanting to use that word in every day work situations but I can't because no one else would understand what I mean 😔
@@Lujokal ua-cam.com/video/5lectiCCUqc/v-deo.html
Good illustration of all the complexities and usefulness of "fan/mafan".
lol.. cat bowls are cool... I want one now
Just made this tonight. On my list of go to meals that I can make in an afternoon
My go recipe when to make Biang Biang every time…Perfection! Thank you for sharing.
These noodles have been in my main rotation of sustenance for the past few months. I can't stop making them. They are so good.
Hello from Italy! Your recipe changed my life, delicious. Thank you so much!
Just made these and they are incredible-identical to the biang Biang noodles the Xi’an restaurant down the street sells! So happy to have found your channel.
My favorite piece of any linguistic trivia is actually about these! The character for "biang" is the one of (not sure if its the msot) complex character in chinese, consiting of 62 strokes!
Definitely using this video as reference from here on. The recipe I found is good and all, but seeing the process in a video really helps me out.
I just tried it and it worked perfectly first time! This is a big deal, when 99% of hand-pulled noodle recipes are filled with angry comments about it not working. Thanks for the great recipe!
Awesome, glad to hear!
I'm angry. It's not working. did you apply oil to your hands first? Or in the bowl? Why is my dough more like a soup... I have measured everything exactly.
@@heathclendenning4552 it was a year ago I can't remember 😅 everything was oily though. I think leaving the dough to relax for some time is most important. It shouldn't be like soup but it should be very malleable.
Made these tonight and out of all the street food noodles you guys have done they were smash-hit my favorite. Just spicy enough, I love the garlic and I’m damned if I don’t love a greasy noodle. Thanks as always for the best recipes!!!
Awesome to hear! Yeah these ones are easy to love and are pretty fun to make.
Made this today for the second time. I was so happy with the result. Thanks for your amazing work.
So I thought this looked interesting and pretty simple and a new Biang Biang noodle place opened up near me so figured I'd try it there before making my own. Why is this not the default noodle everywhere. So easy to make, so tasty. I used to think mapo tofu was the best Chinese dish ever but I was wrong. Thank you for this.
I can listen to Richard Dreyfuss talk about cooking noodles all day during my 2020 COVID-19 self-quarantine. Thank you.
Holy crap, we've all been cooped up for over a month now... Jeez
herranton1979 Yup. And the 2nd wave is starting in a week.
I just made those and let me say: they are simply delicious! Thanks for sharing the recipe.
This was so wonderful to have! I'm in the states and can't get back to China because of the virus. But, at least I got to introduce my family to my favorite Chinese food! Thank you so much for making these!
I just watched Andy cooks doing the same recip. Both are awesome!
I have to comment I LOVE YOU GUYS! This is about the sixth recipe from your site that blew my mind, but I consider it as a milestone, as I never thought I'd be able to do it from home. There's a very famous Chinese chef in my hometown, Budapest, and I'm obsessed his biang biang noodles, but with this lockdown, and this noodle not being on the take-away menu, I had to try it. And it worked!
I also used some of the wuhan dry noodles beef stock on it (also your recipe ;)), with some extra soy sauce and black vinegar, lots of mung bean sprouts. It was AMAZING!
I just made this tonight and a few observational things.
1) It's really tasty. I love the chew of the noodles and the flavors were on point. Spicy, numbing, savory and sour.
2) It is on the salty side if you do the same proportions per serving. For example, instead of making a massive bowl of noodles, I did 2 portions and used the same amount of soy & vinegar. That was my mistake. Do not make the same mistake as me.
3) I kinda wish the roll out dough were a little more even but on the flip side, if you get uneven noodles, it makes for a more texturally pleasing dish.
Overall, would make again! A++
Made this today for the first time and damn it was easy and delicious, I highly recommend
omg those cat bowls
Yeah Steph recently bought those - she was excited about them. I suggested that maybe we shouldn't use them in the videos, to which she responded by... using them as clear and obviously as she could lol.
They're pawsome 🐾
I was going to say the same as Nic N 🐱 Would you by any change have a link or know who makes them?
We buy them on Taobao - would be happy to send a link, but it might be easiest to find sb that knows Chinese/has a Taobao account set up.
@@ChineseCookingDemystified is just cat tax, everyone on the internet had to pay them.
I have been working with this recipe all week. I love it! Just made food for four and it was a huge hit! Thank you for making this video!
These 𰻞𰻞麵 are absolutely delicious 🤤🍜 Fantastic recipe 🔥
Nobody's mentioning the character for Biang Biang noodles is one of the most complex characters ever
You aren't kidding en.wikipedia.org/wiki/File:Bi%C3%A1ng.svg
Jesus wtf
its actually not even officially part of standard mandarin
@@lawrencewei3583
correct but it was recently added to Unicode which means it's now able to be used by any Chinese speaker as easily as any other character, granted they have a new font that supports it
that's bc it isn't available in any font
These noodles should be made by everyone. They are so delicious and easy/fun to make.
My personal opinion is to add a nice vinegar to your stir fry recipe.
Found your channel a while back, but finally bought all the unique ingredients to make your recipes since the sichuan place in my area closed down, and they've turn out close if not exactly like them! You guys are awesome, and keep those recipes coming!
I got these type of noodles is Chicago and my bf have been trying to finding some similar to it. In MN I could anywhere that’s has these noodles, will have to try and make my own, thank you!
Hello Chinese Cooking Demystified (^^!
Noodle dishes in Japan are popular!
When I saw this video I wanted to eat Biang Biang noodles
The idea of using is many different toppings wonderful (^ ^!
I've been trying to make Biang Biang at home for months without success. I've trid lots of recipes and the noodles never stretched right, were too thick/thin/uneven/broke/etc. This technique (the autolyse version) not only worked perfectly but it was so easy! I rolled it out a bit then the dough stretched evenly very easily and came out perfect.
Awesome, glad to hear!
Made these last weekend. The noodles were a huge hit! We'd love to know about other sauces/toppings
So good! Your videos are so amazing - by far the best I’ve come across scouring the internet for authentic Chinese recipes :) thank you and keep it up!
I made this recipe tonight, everything worked out to perfection and it was super tasty, thank you for the video!!
Awesome, glad it worked!
This is soooooooo good and tasty - one good thing about lockdown is that it makes prepping this for lunch quite easy to fit in a daily schedule ☺️
I am so happy that you all did some hand pulled noodles! I have been getting into making my own noodles (Italian and Japanese as of now) and now I have a new recipe/project to work on. Thank you for explaining the technique thoroughly.
I hope you do some more hand pulled noodles, as there are limited sources explaining the techniques/process involved.
Oh God I love the plates and bowls with the cats on em, they're adorable.
Please make a video for 红油抄手！I know it just means combining wontons and the sauce with chili oil but a consolidated video would be great! It’s one of my all time favorite dumpling dishes!
Best hand pulled noodle recipe ever^^ I just drizzle with my homemade chili oil and soy sauce and it's one of my favourite things to eat
Love your videos! I'm especially interested in how our (Filipino) cuisine takes so many cues from Chinese ones. A lot of Chinese in the Philippines came from Fujian/Guangdong so you can really a lot of influences in the cuisine from that region.
It's great. Seeing how Filipino dishes compare to their Chinese origins is a treat. Keep doing what you do guys!
Interesting, I'm super curious. You guys have any noodle dishes that use a similar method?
@@ChineseCookingDemystified I can't think of any noodle dishes like this, but we do have noodles and noodle soups.
@@ChineseCookingDemystified Oh, I do remember, pansit molo would use noodles like this, and is more of a soup. Check it out.
One thing that I have noticed after experimenting many times is that if you start the tearing of the noodles with a jerk and continue in speed, it prevents the noodles from stretching at weird places and breaking. You don’t even need to mark the dough with chopsticks
0:29 cutest bowl ever
What a great video. Thanks, Steph and Chris.
I've had the version with lamb and cumin in Minnesota. Delicious!
Love me some biang-biang. I can reliably impress any Chinese person by writing the character from memory
LOL I live in China and my Chinese teacher tells me every time some Caucasian student would tell her that they can write that complicated "biang"... Seems like you are one of them hahaha
@@birb3378 My Chinese teacher once had me do it in front of our whole class, haha
@@rw42000 I WISH I could write that character!
@@kristenverne4944 Just takes a little practice!
Chinese people get impressed when i say char siu bao lmao
Consuming this deliciousness completely destroyed my stomch for several days but it was SO worth it!
Guy 👦 just Turned qqagagagaww7waahwwua
I have a few suggestions:
- Roll out the logs before resting, this way they only need 45m-1hr resting; they also become very stretchy
- Use less oil! This is a concoction for heart disease! (lol)
- Maybe add some coriander and sesame oil, also reduce the vinegar and soya sauce and use some salt while boiling
- Put the noodles in some icy water afterwards, this makes the noodles chewy
- If you add more water, the noodles are easier to handle/pull
Hope this helps!
These were absolutely legendary during my teen years. Camden Market, north London. Nothing could beat Biang Biang Chicken
This looks super easy. Can't wait to try it out!
Yes a vegetarian recipe. Thank you.
Oh man, didn't even think about that! I feel weirdly satisfied when we end up putting out vegetarian dishes like completely by accident lol. I should see if we got enough recipes for a vegetarian playlist.
@@ChineseCookingDemystified yes please!
isn't it actually vegan
@@andy.8444 it is
That’s a good idea. They sell veggie ones in some places in the UK. They taste fantastic!
I like the idea of making the hot oil *in situ* rather than adding pre-made stuff. Nice!
Ahhhhh man!!! Looks soooooo amazing! When I went to Sichuan China I fell in love with the food there! Especially chili oil
Hi! Tried out this recipe today, and must I say, it was amazing! The chew, the bounce and heat, simply awesome! However, I did not manage to get it as red in color as yours. Do you mind telling which chilli flakes did you use as topping? Mine were much lighter. I used arbols.
you are a life saver I saw this dish served on a chinese tv mini drama called white deerfield and could not get anywhere looking for what its called or how to make it BIG THANKS
please make the curry lamb version 👍
I cooked these in a microwave at an AirB&B and it worked great
Dear lord that dish looks amazing !!!!
I love your channel and love those noodles! Thank you for all your work guys!
it has become a weekly tradition for my girlfriend and me to make this. it's sooooooo good!
This is my favourite noodle dish. It's so simple, cheap, and delicious.
Ran out and bought some of these today. They were wonderful. There's a chain of 4 "Biang Biang" shops around Sydney that also do RouJiaMo. They have variants with lamb and cumin as well. Just don't ask me to write the character for biang. Apparently they used to make kids write this character over and over as a form of punishment, before the teachers decided this was too cruel.
Hi, thanks so much for these videos, they're great both as entertainment and as a cooking resource! Can you help out a gluten intolerant viewer? Do you know if you can make the same, or similar noodles with a gluten-free flour (either rice flour, or a gluten free mix that has some emulsifiers like xanthan gum)? Do you have any tips on how to modify the recipe? I'm guessing the kneading and waiting would be unnecessary, because you don't need to wait for the gluten to develop...
I never worked with gluten-free flour before so it's very hard to say. This kind of noodle heavily relies on the gluten to get to that texture. Probably you won't be able to "biang" it I guess? But you can also roll it out to a 2-3mm sheet and just cut them into 3cm wide strips~
@@thisissteph9834 Thank you, Stephanie! I'll let you know how it went once I get around to it. :)
Anyone who has tried this noodle will know that, when you’re hungry in the middle of the night, this dish is more tempting than fried chicken and BBQ… (not kidding...)
Every time I smack the noodles against the table, the dough rips. Is there a type of water or brand of all purpose flour to use? This is my 5th time making this and I’ve noticed how frequent the rips happen before I could stretch the noodles.
This came out really well, thanks!
Noisy footage means you should lower your iso value. ISO 400-800 in-door , or 100-400 out door. A 10-dollars middle grey card can help you get proper exposure every time.
Oh my Goodyear i have to try this today.hope it will good
Fam, that plate with the cat is 🔥🔥🔥
I need them cat bowls. Also, I've had this for dinner many, many times - it's a favourite staple during the lockdown whenever I want some comfort food. Thank you for the recipe!
I made these!! A+ It was surprising easy to make the noodles!
Also... I can't WAIT to try these, I've never even had them, and I know they're a mythical dish!! (I actually learned about them because of the calligraphy for 'Biang' being the most complicated character in Chinese! ^_^
This looks so good and easy to make. I love spice so this is going to get it. Making tomorrow so let you know how it came out. Thanks for the recipe. Yumski !!
Very good video how to make biang biang, finally. Ill start my today and subscribing to the channel. Well explained and easy to follow.
Soo good. I love the simplicity of this one
Respect to hand noodle pullers... this ranks up there on the frustration level when it comes to kitchen tasks.
The kitten tableware is awesome!
I've seen many Xi'an versions of this that also adds a little chicken stock powder as well
Love your guys channel. So awesome... and the verbiage used "Biang Biang-ing" is awesome haaha thanks again.
How well would these noodles freeze, and would I have to thaw it out before boiling it? Thank you for your time
So a few weeks ago I picked up some of these noodles at the market on a whim, not knowing what I was gonna do with them. I found this recipe, but I was super pressed for time, so I just poured some homemade chili oil from the fridge (thanks to this channel's recipe + others!) on with the soy sauce and black vinegar for the first few times and thought it was actually pretty good! Today, I finally tried doing it the proper way, i.e. making the chili oil topping in real time, and it kind of blew my mind how much better it was.
I suppose my question is: why? I guess fresher is always better, but is there something in particular about this dish that makes it expected to make the chili oil this way, as opposed to a lot of other dishes where it's expected to just pull some chili oil out of the fridge? If not, why isn't this the norm for all/most dishes that involve chili oil? I mean, it is basically the same ingredients; is there some kind of food science answer as to what makes these noodles so delicious when you make the chili oil in the bowl?
My favourite is garlic water dipping soup: you take bowl of soup, a bowl noodle on the far side, you let the noodle slide into the soup and then in your mouth. Though I can never get the garlic water right.
So instead, I usually make a thick white broth from lamb bones, lightly cook some lamb meat(just turned grey, so about 30-40 minutes for a 5cm thick chunk) , cooled and sliced, and just eat this a noodle soup.
Love it! Can you do one video on the thinner hand pulled noodles? It’s impossible to find any good recipe. ( Lanzhou? Lamien?)
Oh god, it's... hard.
Nothing on the English language internet is real hand-pulled noodles. Rest assured that we wanna figure it out and show it to you guys. I'm going to guess... a year?
Hell yeah, a noodle recipe I can make without a pasta maker!
I love the cat bowls.
I've wanted to make hand pulled noodles for such a long time, it's time I do it
I tried this while I was in Xi'an. Really delicious.
I want to go get a straight rolling pin like a dumpling rolling pin, but yours seems maybe longer and a little tapered. What do you suggest? I might use a water bottle to roll the dough out today just cus I'm excited to try the recipe but forgot to get the rolling pin before stores close.
I actually make this often with instant spaghetti/ni noodles and they come out great!
If you’re making these for several people and want to eat at the same time, do you recommend putting the cooked noodle in cold water before plating?