Proud to be a Chinese. We have probably one of the most diverse type of noodles all thanks to climate and cultural distinctions: la mian, wanton mee, misua, dao xiao mian, egg noodles, rice noodles, liang fen, ban mian, biang biang mian, rice vermicelli, mee poh, kway tiao, cellophane noodles, mian ge da, etc.
This is an interesting episode. Almost all the episodes I have watched, the artisan says how their skills take many, many years to craft. But the gentleman who made the pulled misua noodles said that it doesn’t take much skill to make his noodles. I chuckled and found that very interesting.
Lid pot noodles, if the lid prevents water from overflowing, it means the water can be boiled at higher temperature so it should influence on the chemistry of cooking the noodle.
The Fujian mee Sau artisan is so humble
China has such great rich culinary cultures and traditions.
Proud to be a Chinese. We have probably one of the most diverse type of noodles all thanks to climate and cultural distinctions: la mian, wanton mee, misua, dao xiao mian, egg noodles, rice noodles, liang fen, ban mian, biang biang mian, rice vermicelli, mee poh, kway tiao, cellophane noodles, mian ge da, etc.
The 1st noodles, the skills the chef has to applied are very skillful 👏👏👏👏👏
Malaysia Chinese here (4th gen Hokkien) and I loveeee meesua!!!!!! 😍
This is an interesting episode. Almost all the episodes I have watched, the artisan says how their skills take many, many years to craft. But the gentleman who made the pulled misua noodles said that it doesn’t take much skill to make his noodles. I chuckled and found that very interesting.
I wish I had found this channel earlier. This is great!
Love this series on noodles!
Amazing work!
So awesome!💘💘☺️
I loved this video! Will use it as a guide once I go to China :)
mmm.... i would love a bowl of mushy oa misua right now.
2:40 whip that out at your next dinner party!
Lid pot noodles, if the lid prevents water from overflowing, it means the water can be boiled at higher temperature so it should influence on the chemistry of cooking the noodle.
Give me each of everyone of those.
Why do I feel like I have seen this video?
They're all past videos compiled together
@@dgorospe ah i see!
Is this what your channel is named after?
镇江 is Zhenjiang not Zhengjiang.
What kind of heathen bites their noodles at 7:00
the knife is over 100yo? why there are computerized laser cut Chinese words?
"computerised" hahaha
are you saying you can't laser engrave a finished knife?
@@BenjiSunwell, if you say so. But, if I were to have a 100yo item, I won't spoil it..
What makes you so sure it's laser-engraved? Steel engraving has been around for more than 200 years.