One of my favourite foods from when I lived in China! That hot oil changing the ingredients into a dish is no joke, that's exactly how it happens. I'm not sure how feasible it would be, but a collab between you and Chinese Cooking Demystified would be incredible. Thanks again, Andy!
@andy_cooks
Жыл бұрын
Thank you, it was a pretty epic dish to make 👌
@twowheelsandcroissant
Жыл бұрын
i learn the hot oil trick with many chinese dish from @foodiechina888 , its just incredible
@V_C909
Жыл бұрын
Good job, and I’d love to share few tricks from a Chinese to make this noodle even better, first you can use chili flakes combine with fine chili powder, the chili powder will brings extra color and flavor; and the sauce, try some “five spice powder (五香粉)”or “Chinese thirteen spice mix(王守義十三香)”, it’s pretty much the Chinese version of “garam masala”, these gonna take some time to find in an asian grocery store, but trust me, it’s worth it; and the hot oil, maybe mix it with a splash of sesame oil, which is not necessary, but personally I highly recommend, but be careful, the flavor of sesame oil is strong, so don’t put too much(half a teaspoon is ok).
@benclayton3762
Жыл бұрын
That looks pretty good mate, and not that difficult either. I like the idea of the pork mince/chicken to the recipe. And repeating the method is brilliant - I dont think ANY OTHER TV CHEF has gone to the trouble of repeating to ensure the viewer is confident. (And fed the crew!!) Good work mate.
@andy_cooks
Жыл бұрын
Thanks mate! Really enjoyed making (and eating) this dish
@razorfeng2880
Жыл бұрын
As the son of a Xi’an chef, the only thing you missed is that you should add salt when kneading the dough, about six grams of salt per kilogram of flour. Adding salt can improve the physical properties of gluten and increase the elasticity of gluten, making it easy to expand. And the flour is best to use high-gluten flour instead of All-Purpose Flour or low-gluten one.
@TkevTV
Жыл бұрын
Do you add salt right at the beginning? Or you think it's good even after a little rest?
@razorfeng2880
Жыл бұрын
@@TkevTV at the beginning, let the flour and salt mix well
@GazzaNepz
Жыл бұрын
meh
@kevinlivana1552
Жыл бұрын
Do u use penghui for the dough?
@razorfeng2880
Жыл бұрын
@@kevinlivana1552 You mean Pottasche? That's for Lanzhou hand pulled noodles only.
@yuvra649
Жыл бұрын
You know he is skilled not just in cooking but in everything because his oxalis triangularis plant looks so healthy 😅 those are difficult to care for
@AsianFoodNerd
Жыл бұрын
⭐This dish is from Xian China. I just went there and had a great biang biang. 🌟
@SheaBannonChef
Жыл бұрын
As a Chef myself. I can tell you that this man don’t mess around. I make some of his recipes for family meal. All my cooks know its not me haha. Thank you Chef Andy 🫡🫡🫡
@yuddytuddy7990
Жыл бұрын
😂
@georgeandrianos4383
Жыл бұрын
arent you tired of praising someone that does the absdolute basic and normal things..why you all act like he is some god creator or something
@Ineluki_Myonrashi
Жыл бұрын
@@georgeandrianos4383 And yet, here you are watching his videos
@SimDeck
5 ай бұрын
@@georgeandrianos4383 Why would you choose to be a bell end?
@thecarblord963
Жыл бұрын
thank you chef, this looks amazing. you've been an absolutely awesome inspiration in the later stages of my apprenticeship
@andy_cooks
Жыл бұрын
That’s awesome!
@BenoMare
Жыл бұрын
Greetings from Xi'an! (Shee-Ahn) I prefer my biangbiang noodles with pulled pork. Fun fact- biang means "belt" as the noodles resemble a belt that is tied around the waist
@yanzhengcao9972
Жыл бұрын
tbh I had lived in China for 22 years and it’s the first biangbiang noodle tutorial I have ever watched 🤣
@siquanwu3131
Жыл бұрын
Salute to you, I am Chinese and lived Xi’An (where this noodle is originally from) for five years and still I don’t know how to make it from scratch! Well done mate
@pisaupisaupisang
Жыл бұрын
As expected of uncle andy, you got a title from uncle roger.
@lisamckay5058
Жыл бұрын
I have watched chefs stretching noodles, but they looped/stretched again, instead of tearing the dough. What's the advantage of tearing? Are the edges better for holding sauce and flavor? Great video, Chef Andy. Thank you for posting this.
@rw9495
Жыл бұрын
Great explanation! I figured this was much more difficult, but after this tutorial I'm totally gonna try!
@shuazi8803
Жыл бұрын
Biang Biang mian is also kind of famous in Chinese culture for having the most complex/difficult character to write out. It's hard to even find it in digital text, so restaurants typically just list the name as "biangbiang面“ or something thereabouts.
@carolinamonasterios1568
Жыл бұрын
You really know how to do it all❤! Question: Chef is their any food that you don't like to eat or prefer not to make? Just curious 😊
@sarahpinto
Жыл бұрын
Loving these long form videos vs Tiktok videos. I like seeing the step by step process 👏Also, the production quality is just excellent. Who produces your vids?
@robertp457
Жыл бұрын
I love the style of this video and doing it twice really helped me remember the steps.
@johannaliceaga5936
Жыл бұрын
Love your cooking videos, straight to the point and helpful, you’re a down to earth guy not trying to act like some type of character to try and make the video more interesting like so many cooks on KZitem they start to get annoying, definitely gonna try this recipe
@MrBud85
Жыл бұрын
Xian famous food is the fucking best. Its so good. Omg. Ty. Its godly. Veggies a little thick from what that serve
@Salaaran
Жыл бұрын
This is EASILY my favorite dish I tried while in China! However, I think one of the key things making it so amazing is selecting a super fragrant chili.
@anitaneve
Жыл бұрын
This is great! I recently made them and did need some extra support. Thanks Andy (and team)!
@tammymilner814
Жыл бұрын
Hmmmm. Love your videos. Great teaching for me. How would you do chicken shawarma?
@AGuyCalledEd
Жыл бұрын
Hi Andy!! Absolutely adore you and the wisdom you bring in both food and life! Actually had a random question, I noticed you have an induction stovetop now at this new place. As a professional chef and experienced user of all cooktops I presume, would you suggest and prefer to get induction stovetops for home kitchens, is it worth the cost and benefits/cons? Cheers ❤️
@ahmadbajwa2459
Жыл бұрын
Hi Andy. The month of Fasting just started for Muslims. I was hoping if you can make some traditional southasian food that we like to eat upon breaking the fast like Pakoras (there are several types such as mixed, potato, eggplant, boiled egg) or Samosas (vegetarian or meat), whichever you like. I admire your cooking skills. Thank you 🙂
@philharnett2884
Жыл бұрын
Great work buddy. I worked as a Chinese cook for 5 years then moved to a modern Australian kitchen for a further 3 years. Had to give it up to be a musician. Your overall food knowledge is outstanding. I'm impressed. And I'm not easily impressed.
@animebhopper
Жыл бұрын
Literally who asked buddy
@vanhoe0
Жыл бұрын
@@animebhopper I asked :)
@aaronng6266
Жыл бұрын
@@animebhopper wow that was rude
@michaelschoeman5187
Жыл бұрын
Andy, I'm just a home cook but I'm definitely trying thus tonight. Love the videos! Thanks legend!
@jondeiconic2552
Жыл бұрын
Finally you made it.
@andy_cooks
Жыл бұрын
I did 👌
@ashleybrosnan891
Жыл бұрын
Biang is one of the hardest characters in Chinese to write. Great job as always on this video
@Lisa80mba
Жыл бұрын
Looks great! I think I could do those noodles. Thank you!
@laokinkin
Жыл бұрын
As a chinese, I must say that if you can buy sliced noodles from local supermarket, you don't need to make your own noodles. Those from supermarkets are good enough. BTW, good job chef!
@flora5090
Жыл бұрын
Fun fact, the Chinese character "biang" is the most complex Chinese character, it has the most number of brushstrokes. It's not an old character though, and it's not in any major dictionaries (nor is it typable digitally), it was made up as a marketing stunt by a noodle shop who sold these noodles.
@nemartin1
Жыл бұрын
To me, I think that character was just made up by composing bunch of other characters into one so we can have the name of this noodles in written form because that’s the only use case I know for this character. But I could be wrong though.
@lauangela5286
Жыл бұрын
As a Chinese, I am so surprised that you know such a local dish so well. Respect man!
@williamfotiou7577
Жыл бұрын
Fantastic Andy! I've been making these ever since I heard about Xian. Just made them 2 days ago for dinner. 🔪🔪🔪 Allez Cuisine!
@cocolocowalter
Жыл бұрын
This looks amazing!!! Thank you for sharing your gift with all of us!!!
@andy_cooks
Жыл бұрын
Thanks for watching!
@MU-we8hz
Жыл бұрын
"I ain't no pro" That's a man knowing his strenght and weaknesses!
@debbiereilly900
Жыл бұрын
Love these noodles don't think I can master but I'm going to give it a go. Thank you for sharing Andy have a blessed day stay safe and healthy. Looks Amazing yummy. 😋😋😋😋🙏❤🙏❤🙏
@andy_cooks
Жыл бұрын
I reckon you can master them
@travelchannel304
Жыл бұрын
I feel so calm.... & informed when I watch.
@andrewbutler210
Жыл бұрын
Just wanted to say thank you, you make all the instructions so clear and all your recipes are so varied.
@Medsas
11 ай бұрын
for the real test try to write the chinese character for biang biang 😂😂😂
@jhurrell6655
Жыл бұрын
Love your work mate ! I don’t have instagram or TikTok or anything like that so I can’t request a dish on there, but it would be really cool if you could cook a Moo Moo from PNG
@SamSchultz
Жыл бұрын
Xi'an Famous Foods is one of my favorite spots! Really cool to see you make this dish. Cheers!
@andy_cooks
Жыл бұрын
It was a lot fun to make!
@MynameisSehoonPark
Жыл бұрын
항상 좋은 레시피를 공유해주셔서 감사합니다.
@andy_cooks
Жыл бұрын
Thanks for watching!
@elizabethharttley4073
Жыл бұрын
The giggle does it for me. And the dish looks fun and easy, nomnom
@rayrieder2380
Жыл бұрын
Your quite the cook Andy😅. Keep on cooking 🍳!
@Helenzorrow
Жыл бұрын
As a Chinese, I love this recipe, not only is this authentic, but also it has accurate measurements (in many chinese recipe they always say 'the adequate amount' instead T T)!
@Peachblossom4711
Жыл бұрын
I’m going to try this for sure 👍🏽💕 love your videos 👌🏽👏🏽
@andy_cooks
Жыл бұрын
Worth it!
@alexandrastevens8892
Жыл бұрын
That looked incredible, definitely something I will be doing, thank you for showing us how easy it is to have fresh noodles mmm
@jagdishbhatt-jt1ku
Жыл бұрын
❤love you brother from India
@andy_cooks
Жыл бұрын
Thank you!
@frann.8879
Жыл бұрын
Spectacular dish Andy!!!👌👌👏👏
@andy_cooks
Жыл бұрын
Thank you!
@ivanbutler6079
Жыл бұрын
Did Mitch venture to try this dish?
@andy_cooks
Жыл бұрын
He did, but i had to make a PG version for him
@ivanbutler6079
Жыл бұрын
@@andy_cooks 😆
@kirstd8198
7 ай бұрын
You have such a great calmness about you. I really enjoy watching you cook delicious food.
@SimonRobeyns
9 ай бұрын
I can highly recommend you leave out the salt (seeing as the soy sauce mixture usually with dark/light soy sauce, black vinegar and fish sauce) will be salty enough If you use brown sugar it will compliment the texture and taste more I will try this kumin seed/ginger combo tonight though, seems interesting
@pjmoody
Жыл бұрын
Well done Andy. You sure are some chef. Thanks for sharing
@andy_cooks
Жыл бұрын
Thank you!
@Nembula
Жыл бұрын
That made me so hungry 😮
@secretagent07
Жыл бұрын
This chef is amazing! my wife is from xi'an. This basically shows all the steps in making broad noodles!
@grumpyae86
Жыл бұрын
That’s sick Andy! Love your diversity cooking skills. Give Jamie Oliver a run for his money. Biang Biang are simple but delicious.
@ukmary1968
Жыл бұрын
Not Jamie Oliver
@Hitblank
Жыл бұрын
We all know you love this recipe.😊
@meowieee2122
Жыл бұрын
Thank you chef!❤❤❤❤❤
@andy_cooks
Жыл бұрын
Thank you for watching 🙏
@tobyslolcoaching
Жыл бұрын
Been watching your videos on repeat man, so good to watch
@kyleguo7007
Жыл бұрын
Thank you Andy for sharing biangbiang with the world, I grow up eating this kind of noodle almost everyday, you made it really well! now watching your video 1:00 midnight, I have started my dough😅😅😅 and get it ready for my family tomorrow!
@RuiEspinha
Жыл бұрын
I like how he mentions "the pros" as if he didn't seem to have a super slick technique in any dish he makes
@Rickblack00
Жыл бұрын
Mercer 2 and half inch spatula and the mini tongs highly recommended
@notorioushsg1
Жыл бұрын
Andy, please do a video with all your equipment listed with mini reviews. That would be great. You're pretty good for someone from NZ 🤣 Just jokes... much love from OZ
@JohnLumapaskeith
Жыл бұрын
Hi Chef, thank you for sharing the recipe! I do have a question. I'm having issues with the elasticity of the dough. I've followed it exactly how you did it but, It just doesn't stretch as far as yours. Could that be my technique or just the poor quality of my flour? I'd appreciate the response. Have a blessed day!
@adrianylyeo
7 ай бұрын
Is there anything that Chef Andy can't cook? When I first saw his You Tube shorts I was like, it's just another Chef. Then he cooked rice..... I clicked subscribe!
@Chris_and_Two_Little_Gamers
Жыл бұрын
Sir, if you can make Biangbiang Noodle, you should try and make a genuine Hot Dry Noodle (热干面),it's also easy, it's famous home town dish, and my hometown is now famous, it's Wuhan, China.
@Xargiyt
Жыл бұрын
Pardon the language. But I fucking love this channel! Super informative and extremely good lecturing! The amount of knowledge that you provide is invaluable! :D
@karldavis1539
Жыл бұрын
Sorry, I'm from the US. What the heck are Pork Mints?
@chrissywriight
Жыл бұрын
Pork Mince 😂
@andy_cooks
Жыл бұрын
Mints/mince... sounds the same in Kiwi 😂
@karldavis1539
Жыл бұрын
@@andy_cooks - Got it! LOL. In the US we call it ground pork or ground beef. Silly me!
@grant8653
Жыл бұрын
But recently? I have loved Biang Biang for decades! But I was also the 6 year old that loved watching people like The Galloping Gourmet reruns and 2 fat ladies and everyone else. Yan Can Cook! Epic.
@ronmaximilian6953
Жыл бұрын
I live 5 blocks for a Xi'ans. Everything their is great. Sadly, gerd and spicy food mix poorly.
@fatimachith6572
Жыл бұрын
Love your videos so truely inspire me
@andy_cooks
Жыл бұрын
That’s awesome!
@ronaldvermeulen5976
Жыл бұрын
Wow. I've just made two dishes tonight and loved it. Thanks Andy 👍
@muratdemirtas1422
Жыл бұрын
Very good tutorial. That kind of dough is not very easy to achieve, i suggest anyone that would try this to work with small batches and experiment. The longer the dough waits the stronger and strechier it gets. If you are still struggling try using a finer flour like 00 pizza flour but more importantly and i can’t stress it enough; use fresh flour. Lastly if you are trying to recrate the Xi’an Famous recipe, they are using lamb meat and celery roots.
@m.pearce3273
Жыл бұрын
I realize that Chef Andy does not run the website that sells your cookbook. Someone fell asleep in its creation. No Canada in the drop down list of countries. Perhaps this will be brought to the attention of whoever can correct this. Love this Recipe I've always loved this recipe🎉🎉🎉🎉
@michaelmartin2057
Жыл бұрын
I'm a great follower of your stuff, but I'm afraid it's too much fu_ kin around. Busy life, simple cooking.
@andrewkisner15
Жыл бұрын
Could you do a sauerbraten? I’ve made several of your recipes. They are delicious. Thank you for sharing.
@smiley__dj
Жыл бұрын
Next time you're in Melbourne check out Biang Biang restaurant in the CBD, they make some ripper noodles
@benobro5831
Жыл бұрын
Nice work as always. The irony of xi’an famous foods having made this dish explode in popularity in the west is that every New Yorker knows it’s not actually that good😂the original location out in flushing is by far the best but there is a reason why almost all of the other ones closed down after COVID.
@Redbert80
Жыл бұрын
It's just a different noodle dish, a simple one at that. I like Dan Dan noodle more than Biang Biang noodle. And ramen, any kind of ramen 😋
@johnheckles8239
Жыл бұрын
When you say wheat flour.. Do you mean Plain flour or bread flour?? 🧐🤷🏻♂️
@howosoliven7968
Жыл бұрын
For noodles it's should be plain flour ,if you use bread flour will too softy when noodle in you mouth
@howosoliven7968
Жыл бұрын
It's call biang biang noodle because when chef make noodles the noodle strike the table ,the sound like "biang biang"
@elviraroth5533
Жыл бұрын
I love homemade noodles. Thank you Andy.
@elviraroth5533
Жыл бұрын
Can you make Filipino kare kare please.
@V_C909
Жыл бұрын
All purpose flour is ok
@zhoubinbin2552
Жыл бұрын
hello, chef, sesame , five spice powder, coriander ingredient missing . No cumin, no ginger .. Your noodles was perfect.
@Hotrichard
Жыл бұрын
Time to change your channel to "Uncle Andy Cooks". Congratulations
@bcallahan4673
Жыл бұрын
bro, pours a random amount of water in. "that's 170ml". and I bet he's right!
@WEIYZ.
Жыл бұрын
I've been planning to make my own noodles for a long time now but I can't quite find even all purpose flour on my area and then I saw this? How much longer do I have to torment myself 💀😂
@ebikeman4348
Жыл бұрын
Not in order but the top chefs on KZitem: Andy Joshua Marco That’s about it for me.
@HiHello-ql3su
Жыл бұрын
Chef can you make some annoying customer orders? I'm sure you have your fair share
@benclayton3762
Жыл бұрын
😂😂
@benclayton3762
Жыл бұрын
Diet water, etc..
@nicolasap8217
Жыл бұрын
Amazing one chef! Will try it out for sure 😄
@andy_cooks
Жыл бұрын
Worth it!
@samuelmdouglas
Жыл бұрын
Can you use beef tallow instead if sees oil?
@Kai-vr2dr
Жыл бұрын
The black t-shirt is such a flex. I would have flour all over myself 5 minutes into the recipe
@danielbernier9115
Жыл бұрын
Looks amazing
@andy_cooks
Жыл бұрын
Thanks legend!
@leslieclauson2092
Жыл бұрын
Where did you get that cutting board. 😮 Luv the size.
@andy_cooks
Жыл бұрын
Babe bought it from me from a timber company in Aus
@leslieclauson2092
Жыл бұрын
@@andy_cooks do you think babe would buy me one too? 🤣 Luv your channel, cooking, and your personality 👍
@GringoLoco1
Жыл бұрын
Thanks Chef -- cheers from Costa Rica
@watchouch
Жыл бұрын
Don't you wash the spring onion Andy? It looks full of dirts to me...
@miniciks1115
Жыл бұрын
Why do you make everything seems so easy??? Talent that god forgot to give me.😞😞
@aewtx
Жыл бұрын
Can you use different flour for this? How much of the flour and water if using all-purpose flour?
@fanxie3533
10 ай бұрын
Unbelievable you can try this kind of noodle. You can do anything
@nicholastan2178
Жыл бұрын
Could you give me the link for that chopping board please
@flyhigh8839
Жыл бұрын
What if you don't have black vinegar...
@GordonLatimer-vo9zf
Жыл бұрын
Andy love your cooking how about a Château Briand
@johlip1832
Жыл бұрын
Can you use Sunflower Seed Oil? Where i live the other oils are super hard to find and expensive
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