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
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
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
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 RUclips.
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.
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
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.
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.
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
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.
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)
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
+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 )
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.
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.
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)
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?
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.
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.
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!
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
Chinese ramen is really pulled noodle, but Japanese ramen is actually sliced.
Skill Level: Chinese!
@KooMoo yes
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
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 RUclips.
how come the dough can separate? I didnt see what his fingers did. I only saw that he pulled it longer.
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.
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 tried those kind of noodles, its so good and also entertaining watching him doing it.. fresh and tasty, so recommended
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.
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
Such grace in motion, such gentle flourishes of the hand, such love, such skill!
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
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!
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。
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
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.
beautiful and perfect technique
Besides noodles and restaurant endeavours Chinese people on whole work so hard. Good job on y'all
I watched this and now my house smells like 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
Awesome skills.
Meanwhile I’m using my pasta machine to cut my dough lol noodle goals!!
skip to 5:20
Lovely making ...
What am I doing wasting my time in university, when I could teach myself to do this - I'd be set for life!
This is damn satisfying.
He pulled that off quite nicely.
A time consuming process. But the end result is amazing.
David Nice
amazing sir
How to make sir
please give me some suggestions
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)
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
5:20 супер технология вытягивания лапши
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.
It's the ultimate magic trick
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.
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.. 😊
Wonderfull I like very much. I hope your hand always clean.
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
I Want AN ANIME ABOUT NOODLE MAKING.......and also a Hentai
It's satisfying when he pull the dough
Wow! I think that the dexterities are on par to those of surgeons' hands.
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.
This guy is the boss you have to kill after Level 20.
wait....read the title people....its in London..!!
The point is not to make noodles. It is to make the noodles stretching and resilient by pulling and pressing.
3:44 girl be like: ey yo!! where mahh noodles at??
the dough just multiplied into noodles just in seconds!
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.
Thanks for the video ♥♡
Próbowałam!! ciasto poleciało na całą kuchnię i miałam więcej sprzątania!!
could someone tell me the ingredients for the pastry? I mean how much flour and water?
search：拉面食谱
All that hand sweat in the noodle is the secret ingredient
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
That is so cool he must be really good
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?
Nice I shall try it but I think it will come out as a bread...at least...good trad..
e
Hows the bread ? :)
Lol ^
试问有几个做拉面的会炒菜
hence where the name is from:
"ramen" = "la'mian" = "拉面" = "stretched noodles"
@ 5:24 he starts making the pulled noodles ooddles
the secret is flour , use High Protien Flour + Low protien Flour , 50-50 to make it .. water and Olive oil .. is that 😊
Why does everyone wanna skip the pounding part..smh
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
This kinda relaxed me 😶
meeee tooooo!!
Wow..I'm so impressed!
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 :)
Now that's fresh noodle
For the chef, all in a day's work.
For me, rage quit
Ha ha ha.. I love fresh noodles magic 💪💪💪👍
I can't see how he's making the noodles- his fingers are too fast and the camera isnt close enough. :(
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.
Is the clear liquid in the bowl, lye water?
The magic starts at 5:36
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
mmm I want some rice, noodles & chicken
Noodle art.
if u want to make it don't miss the stretching and veg oil LOL
Mantep tenan mi ne uenak pastine iku
A former Kung Fo master must be
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
Alguém me fala os ingredientes dessa massa...
SOCORRO!!!!!
flour. baking soda. oil. solt. 60％water
do noodle makers shave the hair on their arms and knuckles or it comes off by itself >8) as they work
Chinese men don't have hairs on their hands, legs and chest. Their skin is like a white girl skin after Brazilian wax.
This takes 10 years to master
praktis and simple
Super!!!👏👏👏Cook master
even my sharingan can't copy this
this is not noodles by hand.this is real "ramen"lamian.the father of ramen japan
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
What are the ingredients to make that
you can see he pull the noodles from 2, 4, 8 ,16 and 24.
how make this flour?
AmAzInG...
how to make a dough ..?
Wow that good
А как правильно замесить тесто на лагман пропорции