Chinese Chef Makes Noodles by Hand. Hand Pulled Noodles. London Street Food

Action in the Kitchen.

[@BehrBob]

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.

[@BroMel]

The chinese really has a big contribution to the world.. Very thankful for that!

[@kevintan9483]

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

[@ylin17]

Kevin Tan what time mark does that happen? love knife cut noodles

[@erikrossen4268]

That's so interesting! It's exactly the same technique to make Spätzle, noodles from southwest Germany!

[@Peizxcv]

Actual noodle making at 5:30

[@sawphilipsg]

Peizxcv I

[@icepipaydimatera7744]

ty

[@Ena48145]

I screamed at my phone for 3 minutes straight

[@mcblahflooper94]

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

[@swapnalipaunikar4726]

Thanks that saved my time

[@ktkska8886]

Chinese ramen is really pulled noodle, but Japanese ramen is actually sliced.

[@stephanginther9051]

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.

[@Jungied]

Skill Level: Chinese!

[@TheRalphrochie]

@KooMoo yes

[@Kewlzter]

How come in the kung-fu movies, they just slap the dough, and it turns into noodles?

[@ronaldmcdonald8890]

Theo Campbell LMAO

[@calhoun1968]

Lol..., because they edit it out, same with the wires....

[@bansheee1]

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

[@sabihasultana2492]

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

[@timmorrzh5679]

TC Kewlzter where did you see that?

[@moosedogg]

I like how he doesn't waste excess dough. He puts it back with the rest of the dough. Very resourceful.

[@CC-ks2gp]

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

[@munchies1936]

Such grace in motion, such gentle flourishes of the hand, such love, such skill!

[@wenyudong7758]

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 KZbin.

[@junbecks]

how come the dough can separate? I didnt see what his fingers did. I only saw that he pulled it longer.

[@cutepanda5064]

i tried those kind of noodles, its so good and also entertaining watching him doing it.. fresh and tasty, so recommended

[@johannsebastianbach7920]

What's your superpower: I make noodles by hand

[@sabihasultana2492]

What's your supa pawahhh:ouhatt I dood nut hirr watt eww saddd eye haabb conphushaaaannn

[@caiomatsumoto]

So it's actually just one really long noodle. He folded it 7 times, so equivalent to 64 noodles.

[@cnafrica148]

Are you sure seven times? If yes, so equivalent 2^7 to 128 noodles

[@mohsinashaikh2711]

Lovely making ...

[@zixiangyan528]

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.

[@ahoj6614]

Thanks for the video ♥♡

[@maryjaneme2675]

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!

[@jetcarddude]

Awesome skills.

[@curtisle]

beautiful and perfect technique

[@VilleMarjeta]

This is incredibly satisfying to watch.

[@bsvirdivirdi2377]

Incredible and satisfying art . very nice.

[@jessiejames7492]

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.

[@Bisqwit]

How do they make the dough so stretchy? When I try this, it always breaks apart from somewhere when I try to stretch it.

[@Bisqwit]

Dijon Amarillo How long is enough? For half an hour didn't seem to be enough.

[@ShredST]

I think it's the alkaline water he adds that makes the dough so elastic.

[@thickbrianq]

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!

[@coolcdj]

Bisqwit secret is the special dough

[@jessiejames7492]

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

[@mohammadnasrun1178]

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.

[@ameliah8164]

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。

[@leoleo1035]

This is damn satisfying.

[@danielladjo206]

such a great skill!!!

[@balwantsuyal5896]

amazing sir How to make sir please give me some suggestions

[@valerymoyseenko]

5:20 супер технология вытягивания лапши

[@kimjiminvkook6377]

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?

[@angelserenade]

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

[@mohammadalblawi1384]

skip to 5:20

[@daniellahowell5549]

I watched this and now my house smells like noodles 😕

[@jeschan2989]

Meanwhile I’m using my pasta machine to cut my dough lol noodle goals!!

[@pvt.rickert4002]

Wow..I'm so impressed!

[@hayatinur341]

Amazing.......

[@anikvellony4943]

Woooow Amaziiiiing

[@Mazdalution]

Thats amazing !

[@rafsamuna4394]

praktis and simple

[@irvalfirestar6265]

He pulled that off quite nicely.

[@akibcvr4655]

It's satisfying when he pull the dough

[@kshmrs]

Besides noodles and restaurant endeavours Chinese people on whole work so hard. Good job on y'all

[@rachelleroberson629]

this is they they r made all over china.not some prepacked crap but they real thing

[@azugirl111]

+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

[@menglin487]

No, this kind of hand pull noodle is only offered on restaurants. But this kind of restaurant is all over China.

[@rahayunasir3647]

Wonderfull I like very much. I hope your hand always clean.

[@pa0lab00m7]

Is the clear liquid in the bowl, lye water?

[@amyhe1406]

Marvel !👍nice

[@DAVIDKIDANE]

A time consuming process. But the end result is amazing.

[@user-ws7lj4su8r]

David Nice

[@jackiesegura9926]

That is so cool he must be really good

[@tweetybird422]

I live near London, where is this? I'd love to visit and sit down for a meal.

[@waimancheung4251]

+Holly T. This is Lanzhou Lamian Noodle Bar in Cranbourne Street, Leicester Square.

[@drankam]

J'aime beaucoup la technique

[@kolovrat4044]

incredible, wow.

[@alphatan2]

It's the ultimate magic trick

[@skulldow]

what sorcery is this 5:34

[@hawkie2216]

Rahul Rajan how does he do it

[@kimie126]

sorry, i dont understand what you guys means.

[@arthurheidt6373]

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.

[@AlsoMeowskivich]

Noodlemancy.

[@kiva_J_T]

You make figure 8's and stretch and keep repeating till you get as thin as you want

[@taj.kitchen]

AmAzInG...

[@SHOEMATE-qv4iy]

the dough just multiplied into noodles just in seconds!

[@bastek.]

Super!!!👏👏👏Cook master

[@Chloe94169]

yummmmmyyyyyyy!!!!!!!!!!!!!!!!!!

[@dlgirnasih7336]

ILOVE. Nodlls

[@Sandhya612]

Wow!

[@wildcardbitchesss]

could someone tell me the ingredients for the pastry? I mean how much flour and water?

[@ameliah8164]

search：拉面食谱

[@frankveto9863]

Awesome

[@user-tc8no2gw4w]

试问有几个做拉面的会炒菜

[@bgadul7098]

Mantep tenan mi ne uenak pastine iku

[@hollywasik]

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)

[@Eenjiful]

how make this flour?

[@jarvellwilson1234]

wow nice

[@alanwong9578]

MAGIC!

[@satangotv]

Wow! I think that the dexterities are on par to those of surgeons' hands.

[@rocknroll6332]

Magical

[@kanwalkiran]

Amazingggg

[@tyasspage]

Now that's fresh noodle

[@aguilaskezadri4131]

wow you are good

[@tuksnation3570]

i see the water its color blue what you mix in the water?

[@sabs93]

i think its the bowl that makes the water look more blue

[@maedilynbondal8511]

Noodles..😍😍

[@jayteer543]

3:44 girl be like: ey yo!! where mahh noodles at??

[@girijakr5116]

What are the ingredients to make that

[@williammorris3620]

Noodle art.

[@rachelruskie]

I like your noodles.

[@user-if3wy1fw8d]

Ha ha ha.. I love fresh noodles magic 💪💪💪👍

[@gap949]

Where in London ?

[@venkatasudhakar1047]

nice

[@nandaviyu77]

His hand very clean..

[@mushroomgirl05]

I hope so.. o_o

[@sabs93]

As a chef we never use gloves..

[@seretter3116]

It will clean along the way

[@cutepanda5064]

i think he washed his hand before and u know what? cooking it will kill the germs

[@nandaviyu77]

CutePanda exactly.. 😊

[@iamalittleboat]

What am I doing wasting my time in university, when I could teach myself to do this - I'd be set for life!

[@simonejustolim8191]

Alguém me fala os ingredientes dessa massa... SOCORRO!!!!!

[@tenobe-ramen]

flour. baking soda. oil. solt. 60％water

[@langelle1]

This guy is the boss you have to kill after Level 20.

[@ChongLorVidz]

All that hand sweat in the noodle is the secret ingredient

[@fransjierussel]

Yummy , makes me hungry

[@Bruce_Li]

The point is not to make noodles. It is to make the noodles stretching and resilient by pulling and pressing.

[@RAFTHELSAVLOGS]

Wow that good

[@TariqKusuma]

That is magic

[@riamia2165]

Yum

[@verasevering3511]

Nice I shall try it but I think it will come out as a bread...at least...good trad.. e

[@flyingvigil]

Hows the bread ? :)

[@kookoo3013]

Lol ^

[@DeGreziaDesign]

wow!

[@BDfoodandpropertyvlogs]

👍👍

[@fasteddiie543]

mmm I want some rice, noodles & chicken

[@minhvuongle2753]

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?

[@Sushilala33]

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.

[@SuperRobinMa]

they use so much thing that u can not use in food.

[@puwang8539]

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.

[@minhvuongle2753]

thank you

[@vidaadois7417]

What is mass recipe?

[@theuglykwan]

Like magic.

[@ninimurillo1155]

Yummie!!