These Noodles Are Cooked With a Lid in the Water - Eat China (S2E7)
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- Опубликовано: 6 сен 2024
- Pot-lid noodles are a specialty of Zhenjiang in eastern China. Their name comes from the way they’re cooked-with a small, wooden lid floating in the water. Shop owners swear it makes a difference, but does it really? We went to Zhenjiang to try it for ourselves.
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Producer: Clarissa Wei
Videographer: Shirley Xu
Editor: Hanley Chu
Animation: Frank Lam
Mastering: Victor Peña
Music: Audio Network
As the man was explaining, the lid actually serve as a useful trick to stop the water from over boiling. This way, you don't need to control the heat, or add water continuously to cool it down. The same thing can be done when you boil noodles or pasta at home, just place a ladle or something in or across the pot, and the water bubbles will break upon contact and reduce the over boiling.
Thank you for saving me six minutes 😍
For the boil over suppression to work, the lid has to be on the water surface with considerable area. The reduction in exposed water surface reduces the amplitude of the water waves. It the same principle to put in a piece of wood when carrying a bucket of water to reduce the spillage due to motion.
@Billy Thorson It's dependent on more factor than just having a spoon and a pan... I think Stan explained it well, but basically, you need to have something of sufficient size to break the water structure Also, it's not binary. If you crank up the heat, you need bigger spoons or lids to break more of the water structure, as the higher heat makes the water expand quicker and fill in the gaps from the broken parts quicker. There's no myth here, there's only people who don't understand the underlying physics of it.
@Billy Thorson i dunno if it's true or not, but that video is a bad example as he places the spoon on top of the pot and not in the water.
The lid in the video is small enough to float on the water. It moves around while it boils breaking the bubbles as it moves.
Kinda makes sense but I've never done it and your example doesn't disprove it.
Exactly what I need
It actually looks really cute to see a tiny wooden lid floating in a giant pot of boiling broth
I thought the same thing 😆
Lol😂😂😂
... ok, you do you, guy. You do you.
@@jordanallen3078 I need to get a hug it's better than no hug
I find it adoring that women attribute small objects to cuteness. XD
"What's that little lid doing?"
"It's best." :)
Its best
Its**
But lol. 😂😂
@@DibIrken theyre not wrong lol
@@dinosaul the use of "its" and "it's" is different.
All I typically hear are the negative stories about other countries but I quite like channels like this that show me the nice spots and friendly faces
Every country has its good and bad side, and the media just tends to show only the bad side most of the time although no country is perfect.
@@juliaxiao5320 I find only the US and her allies spend a lot of time demonizing/fear mongering about other nations. At least to the degree they do, in the states. Which is off the charts hostile.
@@jordanallen3078 US is not being labeled as a toxic nation for nothing.
@@jordanallen3078 yep and some people everything the media says
@@Elcapitano00001 Yea, committing an untold number of war crimes on a yearly basis, is pretty "toxic." Funding dictators and backing genocides, also very toxic. Sanctioning tens of millions of civilians worldwide, to death, literally exceptionally toxic.
Has anyone with the power to stop us labeled us this, or are you just blowing off steam?
“These part of China” I actually made an interesting observation during my staying in these part of China, one town speaks different dialect than the other town from 30km away, and their noodle tastes drastically different too.
Well, yeah, you can expect that to happen in almost every asian country, different dialects in different areas, it’s practically learning a new language at that point
If you went to Wenzhou，people may speak different dialect few blocks away.
Mikhail Tao yeah, i was gonna mention Zhejiang too, this happens largely in Jiangsu, Zhejiang and Fujian province.
in only a couple hundred years each american state is very different and the cities as well. now try a tens of thousands of years...actually the whole world has been doing that. we could say it was chance which made china encompass so much land and so many different peoples. it wasnt long ago in the grand scheme of things that what is china was many different polities
Its quite normal for communities to be quite isolated in China, people are bounded by family clans and land ownership, and the accumulation of cultural differences began in thousands of years ago when people don't even view themselves as a united cultural entity but distinctive nations under a federation, not mentioning the migrating communities are also self-isolating so they remains culturally distinctive even after centuries of settlement.
This is what Mr ping was putting in his secret ingredient soup that he never told po about
Cook 1: "Where's the big lid?!"
Cook 2: "I'm trying to find it!"
Cook 1: "WHERE'S THE BIG LID?!"
Cook 2: "I found this small one."
Cook 1: "You're joking with me FIND THE BIG LID"
Server: "Hey the customers are starting to line up."
Cook1: "Ugh... Give me that thing you fucking-"
Ngl I actually think of the lamb sauce thing.
lmao you're hilarious
You doughnut!
Imagine all the other origin stories that started off this way
@@armanclark lol nice..
I would imagine, with boiling starchy noodles all day, that without the wooden lid the pot would foam up. Just like putting a wooden spoon across the top of a pot of potatoes when boiling them.
Makes me think if there is a restaurant that has their pot lid in the shape and look of a rubber ducky
Too top heavy. It would capsize.
@@blupyxi5669 rubber ducks aren't top heavy, they're the opposite
@@blupyxi5669 not if it was just shaped like the 2d silhouette of one.
Or!! Something like a lily pad to work better with the disk shape
Is this a USD 100k business idea that centered on fusion of traditional+instagrammable gimmick
Imagine being the leader of a pot lid noodle association
biggest flex of them all
He said there were over 10k shops in town so I’d say it’s a pretty big organization
My dream job.
the fact I’ve never had fresh noodles is a crime 😩
ok
you should try it! fresh noodles have really different taste compared to instant noodles
Depends on your location.
Many locations don't have Chinese restaurants that serve handmade noodles anymore.
Usually restaruants with "la mian" (拉面) in the name serve on-the-spot hand-pulled noodles.
Some may even have a window for you to see how the noodles are made.
Same. I wanna try it
Make them
Chef: I accidentally dropped a small lid in
Emperor: the noodles taste amazing!
Zhenjiang: it’s a main feature now
Damn, when their random tradition of boiling potlids with their noodles is older than your country...
Lol
Dude there are chinese erotic novels older then America don’t even get me started
Fun fact: whenever you hear a food story that involves the Qianlong Emperor in China, its most likely made up just to make the food sound old and special XD
In Australia pretty much all written history is older than your country.
One of the classics of Chinese literature is a porn novel written right around 1600, it's as older than the freakin Mayflower, nevermind your country
My mom taught me the trick of placing a wooden spoon over a pot so the boiling water won't go up. Works every time.
I am currently in China and the food is definitely what I'm going to miss when I leave
If you cook, you knew the lid in water is the equivalent to placing a wooden spoon across your pot when boiling starchy foods
my mother puts a metal spoon in the pot when cooking meat dishes 😗
Zhenjiang is my hometown. God knows how much I miss the pot lid noodles there. 😭
You could try making some
Ohhhh... it's like putting wooden laden in the pot to prevent the broth overflows or putting metal spoon in large pot of rice cooker for evenly cooked rice. Tips from the wise grandmas 😊
0:31 at this moment, I know it's gonna be a good video, even most traditional Chinese don't know about "Zhu Sheng Mian"
Surface tension! That's why the lid helps with preventing water from spilling over the pot :)
3:57 let's leave it at that
I knew somebody was gonna make comment about it at one point 😅
The pot lid may be gimmicky but it does serve a practical usage according to the man's explanation at 1:07. Sort of like a lowtech temperature indicator.
It is a gimmick now because most noodle shacks don’t use pot lid anymore.
The floating lid helps the steam bubbles to break up and not form a film. Without it, the bubbles coalesce and form a film cover, especially when you are cooking things which produce sticky ooze which thickens the water. When the film covers the top, the steam cannot escape easily and will push the surface film up and over the pot's top. With the lid, it's less likely to happen.
Food looks great but I’m really digging the color grading haha. It’s very cinematic
This is the one noodle u have to try when going to ZJ, I can never forget this flavor.
I hope yall are popular on Chinese and SE Asian video platforms because your content rocks and it deserves more views.
my guess before watching the video: the lid keeps the liquid from bubbling over, maybe enabling them to cook at a higher heat as well?
yes
Well water only boils at 100 degrees celcius, as far as I know you would have to alter the composition of the broth significantly to alter the boiling point. I might be wrong though
1:59 By jumping Up and Down on a *bamboo pole* I imagined something else 😂
Can't claim it's pot lid soup without the pot lid.
Plot twist: They’re cooking the pot lid and the noodles are there to keep it at the top
🤣🤣🤣
WoW love the history lesson on this. Once they added the eels I was all about trying this. Great job everyone love this season. Have a Fantastic Day Everyone
I hope they don't wash the lids with soap
Yeah right btw if u reply im gay
Hmmm yes the legend has commentted
Not you again
Do people normally wash wooden kitchen utensils with dish liquids/deteregnts/soap?
Oh sheet, hi Mark
Egg is the most important ingredient in noodles, it is not only about colour. If you have ever cooked up dry pasta and found it bland compared to Chinese noodles, it is because it has no egg.
dont forget the alkaline powder
Another great video. I loved the beautiful streets and alleys. What an interesting story to a unique local dish.
I admit, I was laughing at the idea until I learnt the reason and now my mind's blown. The Chinese really don't get credit for their intelligence.
Except for the fact chinese people seem to be known for their intelligence
@@ShinningCrys true, i heard that they’re planning to increase the average IQ of the country by 5 ever generation. But just remember that the chinese that are overseas tend to be the smarter end of the actual chinese population since the not so special ones just stay in the country.
@@grassybomb5677 am overseas chinese, I could say my mathematics is kinda good? Idk but I guess you could say this is a bit true
@@grassybomb5677 That's just bullshit. If you've ever been to China or know anyone from China you can ask them. The majority of their country is still uneducated. Sure, major cities are developed and well-educated. But you have to understand the majority of the population are from what they called second tier or even third tier cities. These people are generally farmers/construction workers/factory workers. They have a population of 1.4billion and to increase the IQ of every generation by 5 points is not doable.
@@reveirg9 well they’re trying to. I’m not sure about the specifics of how it’s going. But yeah, I agree.
Gosh I miss the days in my hometown eating this with my dad. No matter what toppings you put the noodle itself always carry the flavor. And believe it or not, imo the marinated intestine 肥肠 toppings brings the most heavenly taste XD
excellent graphics... i love how comforts it looks both the noodles and also the villages streets. looks so old yet comforting at the same time
i can live 10 lifetimes yet still can't finish tasted all delicacies around the world
Ive always laid a wooden cooking spoon across the pot. It keeps the water from overflowing too. Learned it from my grandmother
The Color Saturation and Improvement in the video is Unreal! Keep going!
It's to prevent the boiling pot from bubbling over. Anyone who's made spaghetti knows this problem and how long it takes to clean the stove.
I am from Yangzhou, the city just across Yangtze River from Zhenjiang. The two cities share a lot of traditions, and i definitely love pot-lid noodles! I wish and welcome everyone to come to the region
揚州的東西好吃些，也比較乾淨。
@@kospencer1 HHH是嘛？我觉得这两个城市还是挺像的，吃的也很类似（比方说都很喜欢面食）
This town looks amazing ✨🥰 can’t wait to discover this kind of traditional and authentic places in China soon 💫🤞🙏🤗
So once u finish 90% of of the video it says the pot lid makes no difference
I found that pretty weird tbh, since it literally starts with the guy explaining why they use it...
Ahh that’s so smart, makes sense bc we use wooden spoons to keep our pots from boiling over.
Except for the wooden lid, this is very similar with hong kong noodle episode. Both even kneaded with bamboo. I hope the technique can be preserved and practice for generations.
看到這一段視頻引起了我少年的回憶。「鍋蓋麵」是我上學時的午餐，機乎每天午餐時間都騎單車下「大學山」吃碗鍋蓋麵。不勝懷念。
一中校友？
我畢業於「京江中學」，校址位於 大學山。記得當時的省一中是在七里町。
@@mr.willowless6881 哎哟，那您是老前辈了，失敬！我知道一中的前身即是京江中学，五几年在大学山原址更名为省镇江一中，2007年搬至城东古运河畔，大学山现在是一所初中，叫作镇江市外国语学校。七里甸那所学校现在名为省镇江中学。祝愿您身体健康，有时间回母校看看！
我曾經於大約1997年回去母校過一次，那時他們叫實验中學，舊地重遊非常高興，不僅看到原來的教室，連課桌椅都還在。離開前教務處還送我一本歷屆的同學錄，非常感謝。
哈囉J B，我們那時候 不叫 「 鍋蓋麵 」，而稱 「河麵」或 「和麵」，不知道您有沒有這麼樣記憶？
I swear it's sounds so dumb but when you find out the reason it's like science and genius.
Well this is definitely a technique that I have never seen or heard of before!! Since I'm a pasta lover anyway anything that could entice the flavor of cooking them!! I would say it's worth Exploring!! These recipes for cooking noodles 🍜 are delicious 😋!! Great Video Thanks for Sharing 🙏🏽
@3:57 My dude is influenced by American rap and said the only word he knew in English.
✊ We all are Brothers, they just try to separate us.
😂
4:45 for the lid story bit
Definitely worth watching at 2am😍 now lemme go cook my instant noodle sobs😢
In Guangzhou my family used to own a noodle shop, we actually dont prefer alkaline powder. It's usually used to keep the noodle longer not for chewiness. If places still have hand made noodles that place would be crowded.
My mom puts an small ceramic tea mug when making curry, or when making ghee from cream that we collect from whole milk. She told me that it's for a) to avoid overflow b) so that it doesn't make lumps.
You get the same function if you put a wooden spoon over a boiling pot
Same concept at putting a wooden spoon over a pot. Helps to keep it from boiling over.
He's actually not wrong when he explained why the lid are there, there are people just stop it overflow with a ladle before they released this video
Chinese culinary is superb 👏🏽
It's adds flavor like how barrels add to the wines and spirits duh.
no oof
No but ok
Barrels don’t add flavor to wine or spirits, it just makes the inside of the barrel soggy so you can snack on it
You literally could have waited a minute and 30 seconds before commenting
No, but if you think so ok.
Great video with historical touch. The best
Fun video! History, culture, and food are my favorite things to watch. Subscribing!
Try it and see! The lid actually does help limit the boilover, which means less messy cooking *AND* noodles directly under the lid are in a different cooking environment that any decent chemistry student can mathematically describe!
It might look at a gimmick but the lid preventing the pot from boiling over means that the water can consistently be maintained at close to boiling point which means the noodles are cooked at the highest temperature possible for as short of a time as possible, making them taste different compared to regular noodles, which have to be cooked longer because of the lower heat that can actually be maintained without making a mess
I was confused by the narrator's off pronunciation of Zhenjiang (鎮江) until they showed the bottle of Zhenjiang vinegar.
Much respect to that woman you ca just tell she works her tail off every single day.
1:57 where's my queen that's gonna ride me like the chef rides the noodle log
Ah, Noodle Log. That was my nickname in college 😏
2:44 is incorrect, xiaorou (肴肉) is a kind of pork jelly the locals serve as appetizer. Also although Zhenjiang is famous for its Chiankiang vinegar, the locals don’t add vinegar to pot lid noodle...
This is why I season my lid not my noodles
Well it's good to hear that he actually explained it logically, I've seen people like "yeahh I can feel it has some purpose, you know it's a tradition" 😂😂
Me: the little lid can't be that helpful-
*Presents bowl of noodles*
😍😍🤤
Okay I’m guessing before I watch the rest it’s like a big tea bag with herbs and spices in it.
Okay I was half rite. It’s for flavor but just because it’s wood.
ahhh i’m so happy because i know about the carb-divide and i’ve had these noodles before in china!! they’re delicious!!!
I probably am from China in my past life. Because I love noodles since I was a child lol.
Too many people dont understand the simple science of diffusion when cooking with hot water
This looks like one of the noodles sold in a noodle shop downtown! I'm going to get out and get some takeaway when it's time to do my grocery run. Looks great.
Wooden spoon across the pot works just as well, same with boiling potato...and many many other things 🤣
Watching From The Philippines! 🇵🇭 🇵🇭
3:57
Watching this video at 2am in my bed is killing me!!
I hope I can go to China, Japan, Korea and Italy, the only one reason is because of noodle ( pasta for Italy)... those countries are noodle heaven.
I feel like there would be a more distinct flavor If you added like little wooden slabs like a fresh piece for each different batch maybe then it would have a noticeable change
Is nobody bothered by the narrators pronunciation of “balsamic”? Lol it’s BALsamic, not BASalmic.
It's just like when you put a wooden spoon over a pot of boiling pasta so that doesn't sud up and spill over
Stopped for the noodles, stayed for the lid.
Pot lid is not the only thing they boil with the noodles, you know. Lol the used bowls, chopsticks, spoons are boiled in there too, to add flavor, you know.
There's a pot lid noodle association? Now I know I need to try this someday.
3:57, i know its like mandarin for something but it perked my ears up :0
A pot lid noodle association LOL
They are taking their noodles 🍜 very seriously :D
The kids breaks up the water surface tension to prevent it from over boiling, so you can keep it at raging boiling temp
Actually it's not gimmick but may be now days the lid it's just simple normal wood than sandalwood hence that's why the taste its same as other's. A lid of that side from sandalwood it's for sure have aroma and taste in it than a normal wood one. Other thing is about the wood age.
I remember when Gordon Ramsay tried to make handmade noodle..it was a failure🤣
The noodle aside...there is a president for a noodle lid?
He’s the president of the pot lid noodles association
everyone who boils things regularly knows a wooden spoon or something wooden over the top will prevent from bubbling over.
Association even for Pot-lid-noodle!
Why this cool channel only recommended now in my youtube TT instant love and subscribe this!
Good work on this series, I think the fact checking could of been better. It's the little things. For example, you used a graphic of oat stalks to represent wheat here. They look very different.
i thought that lid is made up of some special flavouring wood. Which enhances the flavor of noodles.
I like to eat noodle. It is my favorite food .
3:58 nice
Thats a really good story!!! And I think science too!