I just watched this episode a few hours ago and was drooling, so I decided to follow the rules and make the version that needs to rest for 30 minutes and then an additional two hours. I have to say for anyone who is watching this, it is so incredibly worth it. Even though it’s a lot of waiting time, it is literally no work. The dough was so easy and stretchy when it was time to bang it on the table. It came out perfect on the first try, and I usually stink at everything on the first try. Where have these noodles been my whole life? I just served it up with my favorite chili oil, soy sauce, plus some freshly grated garlic and ginger, and fresh chopped cilantro and green onion.I love this recipe, thank you so very much for this instructional tutorial! +subscribed
@ChineseCookingDemystified
5 жыл бұрын
Awesome to hear, glad it turned out well!
@ExploreSoilLife
4 жыл бұрын
Don't forget the Chinese Vinegar/Black Vinegar. It takes the flavor into another dimension.
@spanqueluv9er
10 ай бұрын
@@ChineseCookingDemystified Say- it’s not an autolyse rest unless you OMIT THE SALT to begin with and incorporate it AFTER the 30 minute rest. You have merely rested your dough here, the autolyse action you are hoping for didn’t occur because you’ve salted the dough. Just fyi.
@bbglas007
9 ай бұрын
@@ChineseCookingDemystified Do you think instead of boiling directly it'd be possible to freeze these in batches? Thanks for the video!
@ssssafia
9 ай бұрын
@@spanqueluv9er Did some research and salt before autolyse does not completely break the process as far as I can tell.
@izzetop1910
5 жыл бұрын
I remember my time in China, I stayed in Shanghai for a week and then went to Xi'an. I miss Biang Biang noodles and now I know how to make them! Thank you!
@lightbeings6243
6 ай бұрын
Biang biang..nice name
@bob26873
5 жыл бұрын
I just made this dish. Super fast meal, made a spicy curry to go with it and mixed the bad boy up. These noodles are so much better then they should be, they're soft and al dente - they have no flavour but capture sauce really well. I had no chopstick and just used the grip of a butter knife (soft rounded edge) and dragged it down the middle. biang biang, done. I normally make pasta and it takes a while to get everything together and they don't don't have the flavour to effort ratio these noodles have. Make sure you get the rectangles pretty even, otherwise they'll break on you while bianging them. But if they break its fine just re-grip and keep going till you're good, I threw the broken bits in the water to cook, they were nice. I made the first method (.5/2) and all up i probably spent 10 minutes peeping the noodles. There's is nearly no cleanup unless you throw flour all over the show.
@thisissteph9834
5 жыл бұрын
I like how you use the word "biang" so fluently, lol.
@Getz
5 жыл бұрын
FAST?
@bonchonmaru
3 жыл бұрын
Take the dough and BIANG the devil out of it.
@taylormallory8705
5 жыл бұрын
I watch a lot of cooking content and you guys are quickly becoming a favorite. I've become somewhat obsessed with making noodles and finding quality, well detailed, videos on authentic Chinese cuisine is somewhat of a pain but you guys are absolutely crushing it!
@MrViolinist91
5 жыл бұрын
One vote for lamb and cumin video here. Looks Delicious!
@chrisw7347
5 жыл бұрын
Two :D
@misteryee
5 жыл бұрын
@@chrisw7347 Plus one more make 3!
@Sakja
5 жыл бұрын
Three
@ChineseCookingDemystified
5 жыл бұрын
Haha so we're down, but here's the deal: the 'cumin lamb noodles' that they got at Xi'an Famous Foods is sort of... their own thing. Allow me to explain. At NW-style noodle shops in China (generally, not just biang biang mian places) you can get a lot of different stir-fries smothered over your noodles - it's whatever the dish you want is, "+gaijiao mian" (盖浇面). So there's this *concept* of 'putting cumin lamb over noodles' in China, but it's not a particular *dish* if that makes any sense? So that leaves us with a bit of a conundrum. People that love Xi'an famous foods would want that particular dish, but we have no way of testing against it. We could make an educated guess, but that's not really our style. What we could do is a certain style of Cumin Lamb 'gaijiao' that's saucier (which would be closer to the pics of what Xi'an Famous Foods offers), but there'd be no guarantee that it'd be like what they sell or whatever.
@MrViolinist91
5 жыл бұрын
@@ChineseCookingDemystified hey my dude, I think you should do "your" version of cumin and lamb, whatever that may entail. Your channel is dope and I trust pretty much whatever you post to be delicious. Cumin and lamb noodles just brought back happy memories of my childhood noodle joint which is why I commented. Thanks for bringing Chinese cooking to KZitem!
@meathead919
5 жыл бұрын
Guys just wanted to congratulate you on this very very unique channel. All your hard work is really appreciated, you guys put so much effort into these videos and recipes, fantastic value you're creating!
@anqiyu
5 жыл бұрын
2:43 "Biang-ing more noodles as we go." Chinglish at its finest.
@ChineseCookingDemystified
5 жыл бұрын
I... speak language weird sometimes. Like... after living my adult life here now, I have to consciously avoid including the words 'mafan' and 'jidong' when I talk to family/friends back in the States. It's just so second nature to the way I talk these days because basically everyone that I talk to in English would 100% understand what I'm saying.
@anqiyu
5 жыл бұрын
@@ChineseCookingDemystified Do not worry, I speak fluent Chinglish. I love the inclusion of something I would most definitely say in real life.
@Lujokal
5 жыл бұрын
@@ChineseCookingDemystified I've incorporated mafan into my lexicon and that's only by having a Singaporean wife. It's very annoying wanting to use that word in every day work situations but I can't because no one else would understand what I mean 😔
@masterimbecile
5 жыл бұрын
@@Lujokal kzitem.info/news/bejne/lqKbyaiffHWGpJg Good illustration of all the complexities and usefulness of "fan/mafan".
@gabequezada2066
3 жыл бұрын
lol.. cat bowls are cool... I want one now
@pinkmonkeybird2644
5 жыл бұрын
I’m working my way through your recipes, as I decided that I’d learn how to properly cook the foods I love but either only ordered from restaurants or made Americanized versions. Thank you for your wonderfully detailed and easy to follow recipes, as they’ve definitely made me a better home cook. I’ve always had a fear of noodle-making, as it seemed like such a production and was so dependent on local weather and ingredients - and let’s just say I’m slightly scarred after a number of attempts at making fresh ramen. I started with this recipe for Chinese noodles and I’m so glad I did. They turned out perfectly textured and really were not hard at all to make properly. I did have to use slightly less chili for the toppings, but that’s just personal tolerance and preference. So a great big thank you for expanding my culinary abilities, and I’ll keep going through your recipes until I’m satisfied I can make a wide range of dishes well. You are the best!!
@LilRedSuperwoman
6 ай бұрын
I can’t tell you how much i love this channel!! After living in China for a year and moving back tot the US, I’ve always tried to find or recreate the flavors I miss so much. There are so many resources that don’t quite cut it, and you two are a godsend!
@FaerfolkDogs
4 жыл бұрын
Followed your recipe, and changed a few things up based on what I had - And I never knew that I needed this in my life SO badly. Thank you for sharing and for creating content!
@fatpaws
5 жыл бұрын
omg those cat bowls
@ChineseCookingDemystified
5 жыл бұрын
Yeah Steph recently bought those - she was excited about them. I suggested that maybe we shouldn't use them in the videos, to which she responded by... using them as clear and obviously as she could lol.
@SocialAlexNYC
5 жыл бұрын
They're pawsome 🐾
@Caprifool
5 жыл бұрын
I was going to say the same as Nic N 🐱 Would you by any change have a link or know who makes them?
@ChineseCookingDemystified
5 жыл бұрын
We buy them on Taobao - would be happy to send a link, but it might be easiest to find sb that knows Chinese/has a Taobao account set up.
@aierce
5 жыл бұрын
@@ChineseCookingDemystified is just cat tax, everyone on the internet had to pay them.
@phantasmaleye3879
4 жыл бұрын
I have a few suggestions: - Roll out the logs before resting, this way they only need 45m-1hr resting; they also become very stretchy - Use less oil! This is a concoction for heart disease! (lol) - Maybe add some coriander and sesame oil, also reduce the vinegar and soya sauce and use some salt while boiling - Put the noodles in some icy water afterwards, this makes the noodles chewy - If you add more water, the noodles are easier to handle/pull Hope this helps!
@TurnOntheBrightLights.
4 жыл бұрын
0:29 cutest bowl ever
@masterfulvideojuegos9335
5 жыл бұрын
Just made this tonight. On my list of go to meals that I can make in an afternoon
@PixelBytesPixelArtist
5 жыл бұрын
Nobody's mentioning the character for Biang Biang noodles is one of the most complex characters ever
@Listeningtomuzak
4 жыл бұрын
You aren't kidding en.wikipedia.org/wiki/File:Bi%C3%A1ng.svg
@optimus-primal
4 жыл бұрын
Jesus wtf
@lawrencewei3583
4 жыл бұрын
its actually not even officially part of standard mandarin
@PixelBytesPixelArtist
4 жыл бұрын
@@lawrencewei3583 correct but it was recently added to Unicode which means it's now able to be used by any Chinese speaker as easily as any other character, granted they have a new font that supports it
@totallyrealnotfakelifeadvi7547
3 жыл бұрын
that's bc it isn't available in any font
@cbsern
5 жыл бұрын
Love your language. Top grade Bro. Thank you. Makes my day finding your channel.
@ErinHopkinsFilm
4 жыл бұрын
Just made this, substituting only the chinese vinegar for half balsmic, half cider vinegar. Worked well and the whole thing was easy to follow, thank you!
@Ilovepuppy27
4 жыл бұрын
I remember coming over my friends house and making these together. It was a fun and easy process, I'm hoping to try it again myself!
@k-entertainment
2 жыл бұрын
These noodles have been in my main rotation of sustenance for the past few months. I can't stop making them. They are so good.
@rw42000
5 жыл бұрын
Love me some biang-biang. I can reliably impress any Chinese person by writing the character from memory
@birb3378
5 жыл бұрын
LOL I live in China and my Chinese teacher tells me every time some Caucasian student would tell her that they can write that complicated "biang"... Seems like you are one of them hahaha
@rw42000
5 жыл бұрын
@@birb3378 My Chinese teacher once had me do it in front of our whole class, haha
@kristenverne4944
4 жыл бұрын
@@rw42000 I WISH I could write that character!
@rw42000
4 жыл бұрын
@@kristenverne4944 Just takes a little practice!
@bboykiddblack
4 жыл бұрын
Chinese people get impressed when i say char siu bao lmao
@Jadedone888
4 жыл бұрын
I just made this tonight and a few observational things. 1) It's really tasty. I love the chew of the noodles and the flavors were on point. Spicy, numbing, savory and sour. 2) It is on the salty side if you do the same proportions per serving. For example, instead of making a massive bowl of noodles, I did 2 portions and used the same amount of soy & vinegar. That was my mistake. Do not make the same mistake as me. 3) I kinda wish the roll out dough were a little more even but on the flip side, if you get uneven noodles, it makes for a more texturally pleasing dish. Overall, would make again! A++
@scottxmas9628
3 жыл бұрын
These noodles should be made by everyone. They are so delicious and easy/fun to make. My personal opinion is to add a nice vinegar to your stir fry recipe.
@DragonRoller77
5 жыл бұрын
One thing that I have noticed after experimenting many times is that if you start the tearing of the noodles with a jerk and continue in speed, it prevents the noodles from stretching at weird places and breaking. You don’t even need to mark the dough with chopsticks
@emptyemptiness8372
5 жыл бұрын
Yes a vegetarian recipe. Thank you.
@ChineseCookingDemystified
5 жыл бұрын
Oh man, didn't even think about that! I feel weirdly satisfied when we end up putting out vegetarian dishes like completely by accident lol. I should see if we got enough recipes for a vegetarian playlist.
@caitlinvdg7308
4 жыл бұрын
@@ChineseCookingDemystified yes please!
@andy.8444
4 жыл бұрын
isn't it actually vegan
@telkmx
3 жыл бұрын
@@andy.8444 it is
@alanaj5
2 жыл бұрын
That’s a good idea. They sell veggie ones in some places in the UK. They taste fantastic!
@mikekazz5353
5 жыл бұрын
Oh God I love the plates and bowls with the cats on em, they're adorable.
@scoobydoobies
5 жыл бұрын
I just tried it and it worked perfectly first time! This is a big deal, when 99% of hand-pulled noodle recipes are filled with angry comments about it not working. Thanks for the great recipe!
@ChineseCookingDemystified
5 жыл бұрын
Awesome, glad to hear!
@heathclendenning4552
4 жыл бұрын
I'm angry. It's not working. did you apply oil to your hands first? Or in the bowl? Why is my dough more like a soup... I have measured everything exactly.
@scoobydoobies
4 жыл бұрын
@@heathclendenning4552 it was a year ago I can't remember 😅 everything was oily though. I think leaving the dough to relax for some time is most important. It shouldn't be like soup but it should be very malleable.
@gegu937
8 ай бұрын
My favorite piece of any linguistic trivia is actually about these! The character for "biang" is the one of (not sure if its the msot) complex character in chinese, consiting of 62 strokes!
@kristenverne4944
4 жыл бұрын
This was so wonderful to have! I'm in the states and can't get back to China because of the virus. But, at least I got to introduce my family to my favorite Chinese food! Thank you so much for making these!
@13hoursago
4 жыл бұрын
Made this today for the second time. I was so happy with the result. Thanks for your amazing work.
@samuel88andrews
5 жыл бұрын
Made this today for the first time and damn it was easy and delicious, I highly recommend
@cwilmo1
5 жыл бұрын
So I thought this looked interesting and pretty simple and a new Biang Biang noodle place opened up near me so figured I'd try it there before making my own. Why is this not the default noodle everywhere. So easy to make, so tasty. I used to think mapo tofu was the best Chinese dish ever but I was wrong. Thank you for this.
@marcossugizaki
4 жыл бұрын
I just made those and let me say: they are simply delicious! Thanks for sharing the recipe.
@barbara9237
Жыл бұрын
Hello from Italy! Your recipe changed my life, delicious. Thank you so much!
@marilynlegaspi4412
8 ай бұрын
My go recipe when to make Biang Biang every time…Perfection! Thank you for sharing.
@Paprika-six
5 жыл бұрын
Made these tonight and out of all the street food noodles you guys have done they were smash-hit my favorite. Just spicy enough, I love the garlic and I’m damned if I don’t love a greasy noodle. Thanks as always for the best recipes!!!
@ChineseCookingDemystified
5 жыл бұрын
Awesome to hear! Yeah these ones are easy to love and are pretty fun to make.
@huangzhilong75
5 жыл бұрын
Noisy footage means you should lower your iso value. ISO 400-800 in-door , or 100-400 out door. A 10-dollars middle grey card can help you get proper exposure every time.
@xcatshirx
2 жыл бұрын
Just made these and they are incredible-identical to the biang Biang noodles the Xi’an restaurant down the street sells! So happy to have found your channel.
@blazeblue9995
Жыл бұрын
Definitely using this video as reference from here on. The recipe I found is good and all, but seeing the process in a video really helps me out.
@UnderdesertCamelX
4 жыл бұрын
I have to comment I LOVE YOU GUYS! This is about the sixth recipe from your site that blew my mind, but I consider it as a milestone, as I never thought I'd be able to do it from home. There's a very famous Chinese chef in my hometown, Budapest, and I'm obsessed his biang biang noodles, but with this lockdown, and this noodle not being on the take-away menu, I had to try it. And it worked! I also used some of the wuhan dry noodles beef stock on it (also your recipe ;)), with some extra soy sauce and black vinegar, lots of mung bean sprouts. It was AMAZING!
@qolio
Жыл бұрын
I just watched Andy cooks doing the same recip. Both are awesome!
@TheJimicus
5 жыл бұрын
I've been trying to make Biang Biang at home for months without success. I've trid lots of recipes and the noodles never stretched right, were too thick/thin/uneven/broke/etc. This technique (the autolyse version) not only worked perfectly but it was so easy! I rolled it out a bit then the dough stretched evenly very easily and came out perfect.
@ChineseCookingDemystified
5 жыл бұрын
Awesome, glad to hear!
@taikiskitchen8174
5 жыл бұрын
Hello Chinese Cooking Demystified (^^! Noodle dishes in Japan are popular! When I saw this video I wanted to eat Biang Biang noodles The idea of using is many different toppings wonderful (^ ^!
@violainepaquel5885
3 жыл бұрын
This is soooooooo good and tasty - one good thing about lockdown is that it makes prepping this for lunch quite easy to fit in a daily schedule ☺️
@nikosfilipino
5 жыл бұрын
I cooked these in a microwave at an AirB&B and it worked great
@aerindeleon9878
5 жыл бұрын
I am so happy that you all did some hand pulled noodles! I have been getting into making my own noodles (Italian and Japanese as of now) and now I have a new recipe/project to work on. Thank you for explaining the technique thoroughly. I hope you do some more hand pulled noodles, as there are limited sources explaining the techniques/process involved.
@egnielson
2 жыл бұрын
I have been working with this recipe all week. I love it! Just made food for four and it was a huge hit! Thank you for making this video!
@deatheragefarms
5 жыл бұрын
I love the cat bowls.
@basicwowgamer
5 жыл бұрын
Fam, that plate with the cat is 🔥🔥🔥
@bowmanc.7439
5 жыл бұрын
My favourite is garlic water dipping soup: you take bowl of soup, a bowl noodle on the far side, you let the noodle slide into the soup and then in your mouth. Though I can never get the garlic water right. So instead, I usually make a thick white broth from lamb bones, lightly cook some lamb meat(just turned grey, so about 30-40 minutes for a 5cm thick chunk) , cooled and sliced, and just eat this a noodle soup.
@oo1jeff1oo
5 жыл бұрын
Respect to hand noodle pullers... this ranks up there on the frustration level when it comes to kitchen tasks.
@kengle1
5 жыл бұрын
Made these last weekend. The noodles were a huge hit! We'd love to know about other sauces/toppings
@zw7484
20 күн бұрын
Anyone who has tried this noodle will know that, when you’re hungry in the middle of the night, this dish is more tempting than fried chicken and BBQ… (not kidding...)
@chriswilson3452
4 жыл бұрын
it has become a weekly tradition for my girlfriend and me to make this. it's sooooooo good!
@MelodyLOVESMegadeth
3 жыл бұрын
These were absolutely legendary during my teen years. Camden Market, north London. Nothing could beat Biang Biang Chicken
@djkzar6153
5 жыл бұрын
Found your channel a while back, but finally bought all the unique ingredients to make your recipes since the sichuan place in my area closed down, and they've turn out close if not exactly like them! You guys are awesome, and keep those recipes coming!
@138741
5 жыл бұрын
So good! Your videos are so amazing - by far the best I’ve come across scouring the internet for authentic Chinese recipes :) thank you and keep it up!
@egnielson
2 жыл бұрын
It should also be noted that the character for “Biang” is pretty much the coolest character in Chinese (even though it isn’t technically an official word in most dictionaries/keyboards) - it has 53 (maybe 52?) strokes! Each! So, if you want to write “Biang Biang”, it is over 100 strokes of the pen!
@alexgochenour8740
5 жыл бұрын
What a great video. Thanks, Steph and Chris.
@TomMaynard--TCM--
5 жыл бұрын
I like the idea of making the hot oil *in situ* rather than adding pre-made stuff. Nice!
@GundemaroSagrajas
5 жыл бұрын
The kitten tableware is awesome!
@zalibecquerel3463
5 жыл бұрын
Ran out and bought some of these today. They were wonderful. There's a chain of 4 "Biang Biang" shops around Sydney that also do RouJiaMo. They have variants with lamb and cumin as well. Just don't ask me to write the character for biang. Apparently they used to make kids write this character over and over as a form of punishment, before the teachers decided this was too cruel.
@kengle1
5 жыл бұрын
This looks super easy. Can't wait to try it out!
@ChristopherAdrien-u4m
Жыл бұрын
I've wanted to make hand pulled noodles for such a long time, it's time I do it
@LaurenMusicalExplorer
4 жыл бұрын
Wow lot of work for this noodles. But is very worth it. 🤩
@ethang7242
4 жыл бұрын
Please make a video for 红油抄手!I know it just means combining wontons and the sauce with chili oil but a consolidated video would be great! It’s one of my all time favorite dumpling dishes!
@fuzzyechoes
5 жыл бұрын
This is my favourite noodle dish. It's so simple, cheap, and delicious.
@reagantao3436
4 жыл бұрын
Best hand pulled noodle recipe ever^^ I just drizzle with my homemade chili oil and soy sauce and it's one of my favourite things to eat
@gabequezada2066
3 жыл бұрын
Dear lord that dish looks amazing !!!!
@hw7003
2 жыл бұрын
Definitely want to try thos
@ingrisolmaol4609
5 жыл бұрын
The cat bowl (● ˃̶͈̀ロ˂̶͈́)੭ꠥ⁾⁾
@kiwiowo3573
5 жыл бұрын
bought on taobao
@Peraou
5 жыл бұрын
Also... I can't WAIT to try these, I've never even had them, and I know they're a mythical dish!! (I actually learned about them because of the calligraphy for 'Biang' being the most complicated character in Chinese! ^_^
@redflags6583
5 жыл бұрын
Love your videos! I'm especially interested in how our (Filipino) cuisine takes so many cues from Chinese ones. A lot of Chinese in the Philippines came from Fujian/Guangdong so you can really a lot of influences in the cuisine from that region. It's great. Seeing how Filipino dishes compare to their Chinese origins is a treat. Keep doing what you do guys!
@ChineseCookingDemystified
5 жыл бұрын
Interesting, I'm super curious. You guys have any noodle dishes that use a similar method?
@redflags6583
5 жыл бұрын
@@ChineseCookingDemystified I can't think of any noodle dishes like this, but we do have noodles and noodle soups.
@redflags6583
5 жыл бұрын
@@ChineseCookingDemystified Oh, I do remember, pansit molo would use noodles like this, and is more of a soup. Check it out.
@chronicreptile
3 жыл бұрын
My favourite meal when I was in Xi'an
@ShokrokSanji
5 жыл бұрын
Praise the algorithm! I have finally found the content I want.
@ChineseCookingDemystified
5 жыл бұрын
Our algorithm who art in the cloud hallowed by thy activation function. Thy content come Thy will be done, IRL as it is online. Give us this day our daily viewers and forgive us our IP violations, as we forgive those that use our IP and lead us not into clickbait, but deliver us from evil For thine is the network and the power and the glory forever and ever Ramen
@ShokrokSanji
5 жыл бұрын
@@ChineseCookingDemystified a stretch longer than them biang biang noodles, but good stuff none the less ;D
@ChineseCookingDemystified
5 жыл бұрын
haha fair. just woke up, am a bit groggy and thought i was funny at the time. anyhow let us know how the noodles turn out when you make them!
@SilverAnicore
4 жыл бұрын
Hell yeah, a noodle recipe I can make without a pasta maker!
@nicholasgarela412
Жыл бұрын
The water to dough ratio caused my dough to be extremely dry.
@OmniversalInsect
11 ай бұрын
Your flour is probably different, that's why I prefer to go by appearance and consistency of the dough
@nicholasgarela412
11 ай бұрын
Thx@@OmniversalInsect
@devensilvers6256
3 жыл бұрын
My Chinese grandma used to make this but would simply cut it instead of "biang-ing" it. Very similar texture (chewy) and even faster to make because you simply roll it and slice it directly..
@Luster...
5 жыл бұрын
Every time I smack the noodles against the table, the dough rips. Is there a type of water or brand of all purpose flour to use? This is my 5th time making this and I’ve noticed how frequent the rips happen before I could stretch the noodles.
@thejvren
3 жыл бұрын
I need them cat bowls. Also, I've had this for dinner many, many times - it's a favourite staple during the lockdown whenever I want some comfort food. Thank you for the recipe!
@tamirbahar
3 жыл бұрын
This came out really well, thanks!
@OfficialIvy2006
2 жыл бұрын
𰻞𰻞麵 Speaking Of It, "Biang" Is The Most Hardest Character To Write In Chinese, If You Do Not Know.
@melissagonzales6254
2 жыл бұрын
Oh my Goodyear i have to try this today.hope it will good
@typeviic1
5 жыл бұрын
I've seen many Xi'an versions of this that also adds a little chicken stock powder as well
@amund543
5 ай бұрын
I cooked this and it turned out great! Thanks for the recipe. I just cut down the amount of chili as the full amount would probably kill me 😂
@nitishkulkarni929
4 жыл бұрын
Hi! Tried out this recipe today, and must I say, it was amazing! The chew, the bounce and heat, simply awesome! However, I did not manage to get it as red in color as yours. Do you mind telling which chilli flakes did you use as topping? Mine were much lighter. I used arbols.
@jes3836
2 жыл бұрын
I've had the version with lamb and cumin in Minnesota. Delicious!
@NeoMartel
11 ай бұрын
Ponzu sauce works very well with this dish
@djrakman3909
5 жыл бұрын
eddie huang goes to a noodle house in nyc which is suppossed to have the best noodles in the country, and their most popular noodle dish are the hand made biang biang noodles stretched and blanched to order with lamb and cumin
@ChineseCookingDemystified
5 жыл бұрын
Xi'an Famous Foods right? That place's become an institution, so I've heard. Cumin Lamb is very much their own house thing, but it looks tasty.
@djrakman3909
5 жыл бұрын
@@ChineseCookingDemystified hold up let me try find the video for you, it was on vice munchies, it was a tiny little place
@djrakman3909
5 жыл бұрын
i cant find the video anymore but yes xi'an famous foods got alot of exposure kzitem.info/news/bejne/ymt3na57qaKSo4I
@mrchin7562
3 жыл бұрын
Looks fun
@christusenciaga
5 жыл бұрын
I tried this while I was in Xi'an. Really delicious.
@somethingsinful
5 жыл бұрын
Lamb and cumin sounds wonderful.
@rachelw821
4 жыл бұрын
happy to see vegan recipe! thank you, I will be making these!
@anglingnvirginia1346
4 жыл бұрын
Ahhhhh man!!! Looks soooooo amazing! When I went to Sichuan China I fell in love with the food there! Especially chili oil
@balensydney
5 жыл бұрын
Thanks for this, you made me realise how easy it is to make my own noodles...👍🏼
@chrishonmusic7633
Жыл бұрын
So a few weeks ago I picked up some of these noodles at the market on a whim, not knowing what I was gonna do with them. I found this recipe, but I was super pressed for time, so I just poured some homemade chili oil from the fridge (thanks to this channel's recipe + others!) on with the soy sauce and black vinegar for the first few times and thought it was actually pretty good! Today, I finally tried doing it the proper way, i.e. making the chili oil topping in real time, and it kind of blew my mind how much better it was. I suppose my question is: why? I guess fresher is always better, but is there something in particular about this dish that makes it expected to make the chili oil this way, as opposed to a lot of other dishes where it's expected to just pull some chili oil out of the fridge? If not, why isn't this the norm for all/most dishes that involve chili oil? I mean, it is basically the same ingredients; is there some kind of food science answer as to what makes these noodles so delicious when you make the chili oil in the bowl?
@RuwinduGunatilake
3 жыл бұрын
I like to humour myself by singing "Biang Biang" whenever I stretch my noodles and they slap against the counter-top. This is an amazing weeknight dish especially if you've done some prep work for elaborate toppings if you enjoy this on a regular basis. The insane spicy kick from the instant sauce makes this a very suitable dish for a cold winters day in my opinion.
@toddstropicals
5 жыл бұрын
While at my local Asian market yesterday I finally found one, my very first glass Chinese pickle fermentation jar. So I can finally make my own!
@ChineseCookingDemystified
5 жыл бұрын
I know we're totally absent pickle recipes, so check out the ChinaSichuanFood food blog. I'm pretty sure she's shot out some stuff, and Elaine's great. Katz's YT series "People's Republic of Fermentation" also had some recipes too.
@toddstropicals
5 жыл бұрын
@@ChineseCookingDemystified Thanks, I've pretty much got fermentation down actually and have made them in the past.🙂👍
@StellariumSound
2 жыл бұрын
Tried this and it was fucking delicious. Manipulating the oiled dough for noodle making was a trouble though, I'd advise generously flouring your surface, utensils, and dough for those with similar trouble.
@SouBuuS
5 жыл бұрын
Love your guys channel. So awesome... and the verbiage used "Biang Biang-ing" is awesome haaha thanks again.
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