Authentic Hand-Ripped Biang Biang Noodles in Xi’an - Eat China (S2E2)

[@miracleshappen4483]

I'm Italian, legend goes that when Marco Polo, an Italian explorer, went to China he brought a few things back, including noodles. Noodles became so popular which became our current "pasta". Italy will always be grateful to China for this gift! Grazie. 💖🇨🇳🇮🇹🙏💖😜👍😘😍🤗

[@dbrzy8989]

i bet the ravioli was inspired by dumplings

[@mugensamurai]

Italian here too and yup we like to keep our food simple like this family's recipe. 8000km away and hundreds of years later and the art of pasta making is still what our countries have in common today and the humble tomato is what keeps that old silk road open.

[@2010XJP]

Sir, you are stirring up controversy with your fellow Italians. Kudo to you for stating the fact.

[@jjtc6881]

WTF thats not true...

[@georgebrantley776]

@@mugensamurai I was always under the impression tomatoes came from the Americas

[@nulnoh219]

Gotta respect the scholar's hustle... I'll invent a word for you for a bowl of noodle. And he earned that bowl of noodle with the stroke count alone.

[@matthewzhao8807]

KZbin is amazing. I have visited this noodle shop so many times when I was around 13. Still miss the thick noodles and rich sauces after 14 years now.

[@MultiCklee]

wow... where are you now ?

[@charliechan8541]

What are those 3 toppings for the biang biang noodles? They look delicious.

[@markh9131]

This is my favorite episode in the series thus far. These people seem so nice and hearing about their food and restaurant is pretty heartwarming

[@whywho8887]

Love this series. Keep up the wonderful work everyone.

[@cookbook800]

Easy recipe for the noodles, hardest character in the world, what an interesting combination.

[@xkika1011]

best city I have ever visited!!! so many historical places and a LOT of nice food!

[@BritskNguyen]

The china noodle dish is 70% focusing on the noodle. They noodle like Italians pasta, flat noodle, thin noodle, thick noodle, sliced noodle... Outside of china its 30% noodle, 30% soup, 30% toppings and 10% condiment. Talking about Vietnamese Pho, Japanese ramen, or Malay rebus :P

[@asiandlitekitchen1776]

Wow another kind of lovely noodle from my hometown!!🥰

[@mynvision]

I love this noodle series, and I keep rewatching it. Following these comments about whether the Italians borrowed concepts via Marco Polo's explorations, it's interesting to note that many Western historians keep denying that this is the case. Obviously, we will never know for certain, but just looking at the various techniques used in Chinese noodle-making, and the shapes (tortellini looks like our wonton dumplings and served in soup...far too close to be coincidence), it makes me wonder. I don't like how dismissive Western scholars are of the possibility, given that Marco Polo did go through what is now Xi'an and actually wrote pretty extensively about it. One thing I found in an article that really made me annoyed, because it was so patronizing and dismissive, then sort of contradicted itself, are these quotes from an article: "Mr Giorgio Franchetti, a food historian and scholar of ancient Roman history, is the author of a book, Dining With the Ancient Romans, which was recently translated into English. He roundly dismisses the Marco Polo theory about the origins of pasta. 'It’s pure nonsense,' he says. “The noodles that Marco Polo maybe brought back with him at the end of the 1200s from China were essentially made with rice and based on a different, oriental culinary tradition that has nothing to do with ours." So, he's ignorant and arrogant, and doesn't know about the history of wheat in China. Later in the article, he backtracks a bit and mentions other sources of the origin of pasta that may or may have been the first. “Spaghetti, in particular, appears to have had Arabic influence. Mr Franchetti has found a book dating to 1154, more than 100 years before Marco Polo’s journeys, written by an Arab geographer called Al-Idrin. It mentions long strands of dough called triya, curled up like balls of wool and exported in wooden barrels along Mediterranean merchant routes from the city of Palermo in Sicily, then under the Arab rule. 'If we take dry pasta as reference and look for written sources, we need to wait for the ninth century, when we know for sure that the Arabs were the first to dry pasta,' says Mr Franchetti. 'Or at least, they were the first to document it.'" I don't suppose it occurred to him that perhaps Arab explorers may have also learned about Asian techniques on their journeys. There's also a bit talking about how lasagna was influenced by cooking techniques from Greece. There is a certain lack of logic missing from their conjectures, and certain dismissiveness that I find really grating. Seriously, I don't care that food concepts were shared across the globe. Food is unity. But I don't like the Eurocentric attitude about how these food techniques may have come about. I mean, seriously, didn't tomatoes come from South America? The article neglected to mention that important detail. www.todayonline.com/world/did-pasta-come-china-absolutely-not-historians-say

[@kim7990]

Now I'm hungry... And I only have sunflower seeds haha

[@nancyroberts1720]

Great series...so interesting and delicious!!

[@alifaan595]

I've tried making Biang Biang Mian myself and it was amazing

[@keltart809]

lucky

[@lightbeings6243]

Well..i think.we are lagginh in knowing about this kinda yummy noodle

[@thihal123]

Love noodle 🍜 with all your friends!!

[@kylefang2377]

Great video! Love this series!

[@matthewliu9127]

Toppings look so delicious lol

[@zatiticherry3421]

Amazing content and Amazing music!!

[@kylin3197]

hmmm to open my own Wuhan doupi restaurant...never thought of that before... hopefully someday soon-ish we can finally write 'biang'! til then it's always just 油潑麵 in text 😂

[@mdmfad]

a

[@aBc-123-XyZ]

Thank you....... 😎🙏✌

[@naruoze]

小伙子继承家业，也不错

[@vritarita6871]

So amazing.. I miss Xi'an! Noodles look delicious -)

[@carmenirigoyen-lopez9920]

Yummy!

[@Redditals]

Song?

[@tokkok13]

一点上了天 黄河两道弯 八字大张口 言字往进走 你一扭 我一扭 你一长 我一长 当中加个马大王 心字底 月字旁 留个钩搭挂麻糖 坐着车车逛咸阳

[@kevinloo9688]

Can have me a bowl right about now

[@ruuoxi]

I spectacularly failed making this noodle at home....

[@sekarayu8600]

😁😁👍👍👍👍👍👏👏👏

[@YuetianDu-y1w]

𰻝𰻝面 𰻞𰻞麵

[@bvelto]

Now I really want to go back to Xi'an...

[@teslakiteable]

The most complicated Chinese character... ...in the world.

[@mugensamurai]

Does this channel ever have bad videos?

[@Goldthread]

🤗

[@joyjoyoo]

我就不信我找不到 biang这个字。。。。。

[@andersyu4464]

𰻞𰻞麵

[@wellplayed3938]

电脑都不支持 相信我 你是找不到的 哈哈

[@tianwang1630]

Unicode加了，等

[@duncanmit5307]

💜💜💜💜💜💜💜💜💜💜💜

[@steven_1923]

Biang Biang? It sound like something else

[@teebo5298]

Lmao yup imma about to make that sound tonight once I finish the beer and head to the room and find the wife

[@Drugov78]

Damn it looks like a skip rope 😂

[@justme8108]

Love all the Chinese people and information here, but the English Vocal Fry is horrid. I still thank you for the video, though.

[@liangliangxu7061]

Biang is not a word in Chinese.

[@tianwang1630]

Now it officially is, it has entered Unicode😏

[@huangzb8060]

Biang your head