I can't believe how detailed you were in the step by step process. I can't say if I've ever seen a chef explain anything in depth the you have done so. Seemed like a lot of hard work to get the final product and you took patience and did that dough washing and even scraping that stuck starch at bottom of the bowl. I admire so much about you and your cooking. I've learnt so much from from just this 1 video of yours. Thank you so much for sharing. God's richest blessings to you for
I appreciate your detailed presentation. I think that you are an excellent teacher and that you would make excellent students. I can feel your passion in your work
I’ve been wanting to make this noodle for many years but never really found a recipe or explanation as detailed like this one, so I failed many times - not even knew how/where I failed. But this time I followed exactly as taught in this video and finally succeeded!!! Thank you so much, your video is amazing!
that's how i felt when i made croissants. so much time in making and they were gone in 10 minutes. mandy, can you just imagine centuries ago how someone discovered how to separate the starch from the gluten? amazing.
Good detail went into creating the noodles and preparing the ingredients but if you don't want to use all that time to make the noodles as long as you buy the noodles themselves then half of the work is done. To make it requires 2 days as long as you buy the noodles and steam them then it is about just as good. But this recipe is truly very authentic.
I have lived in Beijing for several years and now cook Asian dishes in a restaurant in the U.S....you are a Brilliant teacher and your recipes are spot on perfect and authentic....wish you could work with me😁
i make my own seitan, pretty often, and have always just poured the starch water into my garden but now i desperately need to try this, having had liangpi in restaurants, before, and loving it.
⭐Excellent instructions!!!⭐ My goodness, this is one of the best cooking videos I have seen in a very long time. You give so many practical tips, talk about the possible problems, and even give a very helpful ratio for the starch water and gluten end products. I like that you speak slowly and carefully, just like someone working in a kitchen *should* do. Now onto the noodles. Wow. I had no idea these were so much work. I LOVED these in Shanghai and ate them frequently. Now I feel a bit guilty for not enjoying how much labor they required! Thank you so much for this fantastic recipe and step by step guide. You are a charming cook, and are doing a great job promoting not just wonderful Chinese recipes but also techniques, which I think are so much more valuable. Thank you!!
我去😇，when i was in China i used to say 来一份 and i eat it in minutes, i never knew it was that complex to do haha and now i respect more for the guys who did it in such a complex way👍👍btw amazing taste
I LOVE your channel! I have always been so interested in Chinese cuisine, and you make it so accessible for people who are brand new. Thank you thank you!
This is such an awesome instructional/recipe video! I tried liang pi once in my college.. a Chinese grandma-grandchild duo was selling this noodle but eventually they had to leave and i’ve been dreaming of this noodle ever since
Thank you so much Mandy! I've been looking forward to seeing your method for making Liangpi. I've found this recipe very difficult to master. Especially helpful is your explanation of how much starch water you should have and how to adjust. This is something I've never seen before. Thank you for your well detailed instructions on making authentic Chinese food at home! Will be making this very soon.
Holy cow.. I am living in China and used to eat this all the time. I had no idea how much went into the preparation. I will have to order this based on this video because no way I have the skill or patience to make this my self
I missed this flavor, I didn't even know that I have eaten steam gluten until I watched your video. And the process take so much time. That time I bought this only 5yuan. I really worth if you saw the process. Thanks for the video. I will try to adapt with my country ingredients.
I cooked your cold noodle & your Hot chilli oil by following your instructions. It was so good! I can't travel during the pandemic, but I could feel like my dining table was in China! This noodle is going to be one of my staple food. It was so delicious! Thank you so much!
You make this look so easy. Thank you for such a detailed demonstration on how to do this! I found this video while researching what to do with the starch water after washing the dough for seitan.
I made these noodles yesterday and it was pretty good. I still need a bit more practice in steaming as some where a bit uneven. I think I need a better thin pan...never-the-less, I was pretty happy with my first attempt at these noodles. These are great to have in the summer months, thanks for this great instructional video.
Food science on a RUclips cooking channel. I love it. I got to eat some of this in Brighton recently, so overjoyed I know how to cook it now. Many thanks!
Omg is that from Jia Mo? I got something from them on a discount, didn't know what that gluten stuff was lol but it was delicious!! Very spicy tho haha
You provide the most culinarily interesting videos regarding how-tos and techniques. Some of the stuff you show in your videos, I've never seen before and am just so fascinated/riveted to what you are demonstrating. And all your recipes look delicious! Thanks for sharing your knowledge and talent to the world!
One of my favourite cold noodle dishes! There is only one place in my city that has this and it's always a special treat to have Liang Pi. Thank you for the detailed instructions! I may have to try it myself
Last month I visited X'ian and tripped over the local night markets. The food was out of this world! Unfortunately we did not have a China Card (the only currency the store keepers traded in) and relied on friendly locals to pay for our food in return for cash. One of the foods we tried was Chinese Cold Skin Noodles. It was delicious. For this reason I was excited in seeing the recipe on your RUclips. I made the noodles exactly as you have described. Oh My Gosh! It tasted wonderful! The noodles were not difficult, but did take some dedication in making it. The steaming was simple, if not time consuming..... but i make crepes all the time and they are time consuming too. Mandy, your instructions are perfect and simple to follow. I have also made your meat filled flatbread, which also tasted wonderful. Thank you so much. I most likely will never visit China again, but I will be always be able to eat the noodles and flatbreads. :)
*Wow!! I'm so glad you had that desire for this particular type dish. I learned a lot about what happens to flour, gluten, etc. Those noodles look so very delicious. Have a beautiful day.*
🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
So patient, I am amazed at all the preparation that goes into these recipes. It is not just a meal it is a work of art. Thank you for sharing. Kath from down under.
I have learned soo much from this 1 recipe... THANK YOU for Sharing ✌💝👍 I have several pounds of Vital Wheat Gluten. So the washing process is already done for me 🙂 .. excellent lesson. Thank You Again
That is so delicious. It was my favorite from the noodle shop. I could not wait each year for it to get hot enough for them to begin making it. It is the only good part of summer in HangZhou.
Wow ! It's my favourite Chinese food ! Literally !! I lived in China for a long time and I could eat them every day 😛! But they were only available in summer and warm times ,in winter they eat hot noodles only . They are so difficult to make though ! I wish I had patience for it to make them in Ukraine ..你真的很棒！
This looks so delicious. Thank you for such clear instructions (and as a researcher I loved your flour gluten starch algorithm!). I'm going to try the garlic water on many things.
I have made my own wheat gluten before, barely knowing what I was doing, but with good success. I always wondered what was done with the starch. It is interesting that making wheat starch skins is the same as for making rice noodles. I have a bag of wheat starch for other recipes. I will have to try it for noodles. Also, thanks for the garlic water! I have been using persimmon or black vinegar and hot oil with noodles in broth, but I don’t know why adding garlic to the broth , even though I used ginger and scallions for flavor, hadn’t occurred to me as the perfect balance. I wish traveling to China was easier. I miss Xian and Sichuan ( and Guangzhou for it’s yummy crunchy small fried in the shell shrimp )
D Hoosier I have never been able to find persimmon vinegar (Not sauce) in the US. Since our guide in Xian said persimmon vinegar was the only thing to use with their noodles, I found out how to make it myself. It really is special in the world of vinegars, but making and aging it takes a year, for the good stuff. They already have this going in Xian, and other parts of China ( as well as Korea where it is sold as a health drink ) so you can buy it easily, but regular black vinegar still tastes great while you are waiting for your batch to mature. ( make it at warm temps, store in the cool and dark ). Lots to google here. I am no expert, but have managed 2 out of 3 great batches. My problems have been with a high enough alcohol content in the mash to produce strong enough vinegar. Persimmons are one of the sweetest fruits, but they also are very high in pectins. Don’t make the mistake of trying to turn them into a pulp to ferment. You may get persimmon jello. Just cutting them in half and packing them into a big jar and letting them break down on their own seems the best way. The fruit will probably have a coating of wild yeast well suited to ferment the fruit, and vinegar bacteria (acetobacter) is pretty much ubiquitous as any home wine maker will tell you. Getting a piece of mother of vinegar will help things along.
@danajohnson5993: Garlic, ginger, and scallions are the trinity base (known as mirepoix) for most Chinese savory dishes. Just as carrots, celery, onion are the mirepoix for French dishes. Cajun mirepoix would be onion, green bell peppers, celery. Thai: basil, ginger, and lemongrass. Indin: onions, garlic, hot chiles. Each of these cuisines have a preferred ratio for the combinations AND they will vary by cuisine based on regional differences.
This was my favorite thing to eat in the summer when I was in China. So refreshing and delicious. I need to try to make it one day but I know it wont come out the same hahah. Great video and thanks for showing all the technique!
im not a spicy food person, but i still used the original recipe and i have to say it was good. spicy, but i just couldn't stop eating it. again i love your videos :>
I really enjoy your videos! It makes my day when ever i find a new one waiting for me! I have become quite popular with your recipies!!! Thank you so much for sharing your skills!!!!
Heyyy Iloveyou! We always order this noodles on my office before but unfortunately the restaurant closed and I can no longer have it. I tried looking for recipe online but I just cant get it right I gave up trying, but after seeing this again I wanna cry I want to eat it so bad. Thank you for sharing this I will definitely try it! New subbie here.
Thank you I like very much! Can you do also lamb Muslim style, I believe it’s deep fry with spicy on the top. Please 🙏🏻 I been in China everywhere are you from north China?
That's an awesome video that is truly underrated. Thank you so much for the detailed and scientific explanation. It was awesome! Liked the video and subscribed to the channel. Keep up the good work!
I thought you were preparing Seitan, since that is the preparation of it when gluten flour is not used, but by continuing to watch the video I understood everything better, the recipe and the video. Thank you very much for your teachings. Greetings from Costa Rica. By the way. A few days ago I prepared the Chinese pickle for your recipe. Now I'm just waiting for the 20-day fermentation period to end so I can taste it. I can hardly wait to see the result and savor it. Where or how can I share some photos with you?
This process is amazing. I feel like she just shared top-secret information with all of us.
I can't believe how detailed you were in the step by step process. I can't say if I've ever seen a chef explain anything in depth the you have done so. Seemed like a lot of hard work to get the final product and you took patience and did that dough washing and even scraping that stuck starch at bottom of the bowl. I admire so much about you and your cooking.
I've learnt so much from from just this 1 video of yours. Thank you so much for sharing. God's richest blessings to you for
I appreciate your detailed presentation. I think that you are an excellent teacher and that you would make excellent students. I can feel your passion in your work
Oh and Thanku
I’ve been wanting to make this noodle for many years but never really found a recipe or explanation as detailed like this one, so I failed many times - not even knew how/where I failed. But this time I followed exactly as taught in this video and finally succeeded!!! Thank you so much, your video is amazing!
Glad it was helpful!
that's how i felt when i made croissants. so much time in making and they were gone in 10 minutes. mandy, can you just imagine centuries ago how someone discovered how to separate the starch from the gluten? amazing.
I'm not sure but I think it has something to do with vegetarian Buddhist monks. try Google seitan
I think they dropped a roll on the ground and needed to wash off the dirt.
Thousands of years ago! It's pretty crazy! Apparently it was discovered during the noodle making process
@@thomasblaine3193 lol
Good detail went into creating the noodles and preparing the ingredients but if you don't want to use all that time to make the noodles as long as you buy the noodles themselves then half of the work is done.
To make it requires 2 days as long as you buy the noodles and steam them then it is about just as good. But this recipe is truly very authentic.
I love her attention to detail! 😍
I have lived in Beijing for several years and now cook Asian dishes in a restaurant in the U.S....you are a Brilliant teacher and your recipes are spot on perfect and authentic....wish you could work with me😁
You are simply amazing! Watching you is like looking at a walking encyclopaedia of Chinese cuisine. Thank you so much for sharing unselfishly, Mandy!
i make my own seitan, pretty often, and have always just poured the starch water into my garden but now i desperately need to try this, having had liangpi in restaurants, before, and loving it.
@diehexenmaus185: Also with rice. Save rice water (when rinsing) and use for facial cleansing, to water plants, etc.
⭐Excellent instructions!!!⭐ My goodness, this is one of the best cooking videos I have seen in a very long time. You give so many practical tips, talk about the possible problems, and even give a very helpful ratio for the starch water and gluten end products. I like that you speak slowly and carefully, just like someone working in a kitchen *should* do.
Now onto the noodles. Wow. I had no idea these were so much work. I LOVED these in Shanghai and ate them frequently. Now I feel a bit guilty for not enjoying how much labor they required!
Thank you so much for this fantastic recipe and step by step guide. You are a charming cook, and are doing a great job promoting not just wonderful Chinese recipes but also techniques, which I think are so much more valuable. Thank you!!
Omg... so much works and very difficult recipes.... but you made it so simple. You are amazing. 😍😍😍😍😍👍🏽
As they say cooking and baking is a Science, it's amazing how someone came up with this recipe, it's so interesting watching this, thanks again 😊🍀🇮🇪
我去😇，when i was in China i used to say 来一份 and i eat it in minutes, i never knew it was that complex to do haha and now i respect more for the guys who did it in such a complex way👍👍btw amazing taste
I LOVE your channel! I have always been so interested in Chinese cuisine, and you make it so accessible for people who are brand new. Thank you thank you!
I agree, we spend tons of time for a meal and it disappears in seconds 😅Mandy, your English has improved greatly! Keep it up!
This is such an awesome instructional/recipe video! I tried liang pi once in my college.. a Chinese grandma-grandchild duo was selling this noodle but eventually they had to leave and i’ve been dreaming of this noodle ever since
Thank you so much Mandy! I've been looking forward to seeing your method for making Liangpi. I've found this recipe very difficult to master. Especially helpful is your explanation of how much starch water you should have and how to adjust. This is something I've never seen before. Thank you for your well detailed instructions on making authentic Chinese food at home! Will be making this very soon.
Holy cow.. I am living in China and used to eat this all the time. I had no idea how much went into the preparation. I will have to order this based on this video because no way I have the skill or patience to make this my self
I missed this flavor, I didn't even know that I have eaten steam gluten until I watched your video. And the process take so much time. That time I bought this only 5yuan. I really worth if you saw the process. Thanks for the video. I will try to adapt with my country ingredients.
Wow, that looked to be more time than I'd want to devote to a family meal. You are much more patient than I. :)
Garlic + chilli oil = *heaven*
My mind is blown. This is so amazing! I knew you could wash the starch to remove the gluten but had no idea you could turn that into noodles. :D
I cooked your cold noodle & your Hot chilli oil by following your instructions. It was so good! I can't travel during the pandemic, but I could feel like my dining table was in China! This noodle is going to be one of my staple food. It was so delicious! Thank you so much!
You make this look so easy. Thank you for such a detailed demonstration on how to do this!
I found this video while researching what to do with the starch water after washing the dough for seitan.
This was my daily food when I was kid.😃 and it is one of my favorites in my whole life!
I made these noodles yesterday and it was pretty good. I still need a bit more practice in steaming as some where a bit uneven. I think I need a better thin pan...never-the-less, I was pretty happy with my first attempt at these noodles. These are great to have in the summer months, thanks for this great instructional video.
@wiredawg2005: cold mung bean starch noodles are also excellent for summer months. Look up: Liang Fen, 凉粉 to find videos on how to make it.
You’re amazing and a great teacher. Too much work for me but love how you work. Are you a trained chef? You’re excellent!!
Food science on a RUclips cooking channel. I love it. I got to eat some of this in Brighton recently, so overjoyed I know how to cook it now. Many thanks!
Incidentally, I lived in Guangzhou for years. Miss the food!
Omg is that from Jia Mo? I got something from them on a discount, didn't know what that gluten stuff was lol but it was delicious!! Very spicy tho haha
@@PolarBear-rc4ks yes it was! Are they still going? I'm really chuffed!
I have made so many of your recipes!! Most are co easy and great tasting too! And the carbon steel wok is awesome!! I use it alot!! Thank you
You provide the most culinarily interesting videos regarding how-tos and techniques. Some of the stuff you show in your videos, I've never seen before and am just so fascinated/riveted to what you are demonstrating. And all your recipes look delicious! Thanks for sharing your knowledge and talent to the world!
One of my favourite cold noodle dishes! There is only one place in my city that has this and it's always a special treat to have Liang Pi.
Thank you for the detailed instructions! I may have to try it myself
Last month I visited X'ian and tripped over the local night markets. The food was out of this world! Unfortunately we did not have a China Card (the only currency the store keepers traded in) and relied on friendly locals to pay for our food in return for cash. One of the foods we tried was Chinese Cold Skin Noodles. It was delicious. For this reason I was excited in seeing the recipe on your RUclips. I made the noodles exactly as you have described. Oh My Gosh! It tasted wonderful! The noodles were not difficult, but did take some dedication in making it. The steaming was simple, if not time consuming..... but i make crepes all the time and they are time consuming too. Mandy, your instructions are perfect and simple to follow. I have also made your meat filled flatbread, which also tasted wonderful. Thank you so much. I most likely will never visit China again, but I will be always be able to eat the noodles and flatbreads. :)
*Wow!! I'm so glad you had that desire for this particular type dish. I learned a lot about what happens to flour, gluten, etc. Those noodles look so very delicious. Have a beautiful day.*
My mind is blown!!!!! I have to try making this!
You did a great job at explaining clearly the recipe and how to for the dish 🍜
My favourite liangpi
First Chinese recipe of noodles I taste
Thanks madam for sharing
I’m zen of the Philippines ❤
Finally! I was waiting for her to do this recipe. Liangpi is one my of favorite Chinese dishes. Again, great video!
Amazing. Your videos are so well done. Your knowledge in the chemistry of cooking is helping me so much.
The best of Chinese culture... very sweet lady
真犀利,乜都識整,講解清楚有條理,冇得頂!
多谢收看=）
Thank you for sharing a vegan recipe! This looks fantastic!
🥢BUY MY WOK
USA - amzn.to/2QWofkY
Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
OMG this actually works! (Totally didn't think it would work.) Thanks for posting!
I will give it a try this week. Love it and can not tolerant the bad Liangpi from the local restaurant.
So patient, I am amazed at all the preparation that goes into these recipes. It is not just a meal it is a work of art. Thank you for sharing. Kath from down under.
Your recipes are so precious and so rare
Thanks for the detailed video, as I like. This is how you learn and teach. The process is too long. No wonder people prefer to buy :)
Great video! I love that u also took the time for written recipe! Thank you! Looks so delicious 😋
I have learned soo much from this 1 recipe... THANK YOU for Sharing ✌💝👍 I have several pounds of Vital Wheat Gluten. So the washing process is already done for me 🙂 .. excellent lesson. Thank You Again
That is so delicious. It was my favorite from the noodle shop. I could not wait each year for it to get hot enough for them to begin making it. It is the only good part of summer in HangZhou.
Amazing Mandy, Noodle masterclass!
Thanks for the garlic water too. So useful for many recipes.
Wow ! It's my favourite Chinese food ! Literally !! I lived in China for a long time and I could eat them every day 😛! But they were only available in summer and warm times ,in winter they eat hot noodles only . They are so difficult to make though ! I wish I had patience for it to make them in Ukraine ..你真的很棒！
I ♥️ 凉皮!
I always eat it when I'm in China.
This is amazing. I have been craving for Liang Pi when I discovered your channel! I'm gonna give it a shot! hahahahah
This looks so delicious. Thank you for such clear instructions (and as a researcher I loved your flour gluten starch algorithm!). I'm going to try the garlic water on many things.
I just did it. :D Greatings from Serbia
Wow ! How did they turn out ?
uvek sam se pitao koliko nas mari za autenticnu kinesku kuhinju. prijatno iznenadjenje :) . Pozdrav!
btw u bloku 70 na terasi starog trznog centra ima jedan mali ugostiteljski lokal koji pravi ovo jelo. predobro je
Super ukusno i jeftino
I would love to try this recipe...looks good.
How I love this video and this food so much! 🥳 I learned making cold noodles in Xi'an, China. But this video is more full detailed i relly like it! 💖
Great video. So much detail. Recipe demystified. Thank you
Wow what a process… but looks amazing
Love this recipe. I will cook it this weekend. Thank you for always great video!
Love your channel , always watch !
I love watching when you cook make me very hungry
I have made my own wheat gluten before, barely knowing what I was doing, but with good success. I always wondered what was done with the starch. It is interesting that making wheat starch skins is the same as for making rice noodles. I have a bag of wheat starch for other recipes. I will have to try it for noodles. Also, thanks for the garlic water! I have been using persimmon or black vinegar and hot oil with noodles in broth, but I don’t know why adding garlic to the broth , even though I used ginger and scallions for flavor, hadn’t occurred to me as the perfect balance. I wish traveling to China was easier. I miss Xian and Sichuan ( and Guangzhou for it’s yummy crunchy small fried in the shell shrimp )
*Curious,....Do you make your own persimmon sauce, or do you buy it? Also, what did you make with your gluten, etc?*
D Hoosier I have never been able to find persimmon vinegar (Not sauce) in the US. Since our guide in Xian said persimmon vinegar was the only thing to use with their noodles, I found out how to make it myself. It really is special in the world of vinegars, but making and aging it takes a year, for the good stuff. They already have this going in Xian, and other parts of China ( as well as Korea where it is sold as a health drink ) so you can buy it easily, but regular black vinegar still tastes great while you are waiting for your batch to mature. ( make it at warm temps, store in the cool and dark ). Lots to google here. I am no expert, but have managed 2 out of 3 great batches. My problems have been with a high enough alcohol content in the mash to produce strong enough vinegar. Persimmons are one of the sweetest fruits, but they also are very high in pectins. Don’t make the mistake of trying to turn them into a pulp to ferment. You may get persimmon jello. Just cutting them in half and packing them into a big jar and letting them break down on their own seems the best way. The fruit will probably have a coating of wild yeast well suited to ferment the fruit, and vinegar bacteria (acetobacter) is pretty much ubiquitous as any home wine maker will tell you. Getting a piece of mother of vinegar will help things along.
D Hoosier I just mixed my gluten with some herbs and fried it as patties. I used to get it like that on weekly trips across Vermont.
@@danajohnson5993
Thank you for all of this information!
@danajohnson5993: Garlic, ginger, and scallions are the trinity base (known as mirepoix) for most Chinese savory dishes. Just as carrots, celery, onion are the mirepoix for French dishes. Cajun mirepoix would be onion, green bell peppers, celery. Thai: basil, ginger, and lemongrass. Indin: onions, garlic, hot chiles. Each of these cuisines have a preferred ratio for the combinations AND they will vary by cuisine based on regional differences.
This was my favorite thing to eat in the summer when I was in China. So refreshing and delicious. I need to try to make it one day but I know it wont come out the same hahah. Great video and thanks for showing all the technique!
Thanks for the clear instructions.
So amazing. I love eating this at a restaurant and wanted to make my own but dang that’s a long process.
Wow! I'm excited to attempt this noodle dish!
I like to watch the process and amazed how to make it but to complicate for me !
I like mine with sesame sauce 😊 Best dish of all time
At first I thought it was Biang Biang noodles but it is totally different. But interesting.
Nice recipe!
it is a delicious summer dish
im not a spicy food person, but i still used the original recipe and i have to say it was good. spicy, but i just couldn't stop eating it. again i love your videos :>
COLD NOODLE!!!! So good!
Looks so delicious 😋🤩
I really enjoy your videos! It makes my day when ever i find a new one waiting for me! I have become quite popular with your recipies!!! Thank you so much for sharing your skills!!!!
I'm definitely going to try this. Very2 good and detailed description.. Thank you😊
Another fantastic vegan dish! Going to buy the ingredients to prepare this weekend!
Heyyy Iloveyou! We always order this noodles on my office before but unfortunately the restaurant closed and I can no longer have it. I tried looking for recipe online but I just cant get it right I gave up trying, but after seeing this again I wanna cry I want to eat it so bad. Thank you for sharing this I will definitely try it! New subbie here.
Thank you for the recipe! It worked out great. My noodles taste delicious. 😋
This is similar to biangbiang noodles which is from shaanxi but liangpi is from shanxi
This was very interesting thank you.
Thank you I like very much! Can you do also lamb Muslim style, I believe it’s deep fry with spicy on the top. Please 🙏🏻 I been in China everywhere are you from north China?
That looks really good
Hi Mandy wow what an intense recipe looks really good. Thank you for sharing your recipe. ☺️
Wow, what more can you say. Amazing.
Yum yum yummy! love your channel. Greetings from Mexico
I have never seen this noodle process, very cool! I really like your videos, I always learn something new.
Brings back memories…..太想了 🤤
Thanks a lot. I'm missing this noodles since I left china. By the way fired peanut and raw cabbage tastes great in this as well. Thanks again.
She was low-key teaching us how to make Seitan aka veggie meat. 😌😌😌
thank you for the recepy
竟然是从洗面开始做，好棒
That's an awesome video that is truly underrated. Thank you so much for the detailed and scientific explanation. It was awesome!
Liked the video and subscribed to the channel. Keep up the good work!
Thank you for subscribing. Means a lot to me. New videos coming out every Wednesday. Hope you keep enjoying my videos.
Tibetan Laphing is almost the same! This looks yummy!
I thought you were preparing Seitan, since that is the preparation of it when gluten flour is not used, but by continuing to watch the video I understood everything better, the recipe and the video. Thank you very much for your teachings. Greetings from Costa Rica. By the way. A few days ago I prepared the Chinese pickle for your recipe. Now I'm just waiting for the 20-day fermentation period to end so I can taste it. I can hardly wait to see the result and savor it. Where or how can I share some photos with you?
I going to do this amazing recipe, looks delicious!
Wow that's amazing Mandy thanks for sharing
Early on today's video, Mandy and it's looks so good and delicious that I've got to try it out. 😃😊
Looks incredible