CH.306.0001
Biang Biang Mian (biángbiáng面) — Shaanxi Belt Noodles
Biang biang mian (biángbiáng面 — the word biang is one of the most complex characters in Chinese writ…
CH.306.0002
Dao Xiao Mian (刀削面) — Knife-Cut Noodles: Shanxi's Flying Blade Technique
Dao xiao mian (刀削面, literally knife-shaved noodles) is the signature noodle of Shanxi province — pro…
CH.306.0003
He Fen (河粉) — Fresh Wide Rice Noodles: Cantonese Ho Fun
He fen (河粉, literally river noodle — ho fun in Cantonese) are the wide, flat, fresh rice noodles tha…
CH.306.0004
Hot Water vs Cold Water Dough — The Master Chinese Dough Science
The choice between hot water dough (tang mian, 烫面) and cold water dough (leng shui mian, 冷水面) is the…
CH.306.0005
La Mian (拉面) — Hand-Pulled Noodles: The Full Technique
La mian (拉面, literally pull noodles) is the ancient Chinese noodle-making technique of stretching a …