Description: recipes from a Michelin-trained, Chinese American chef
If you spent some time in New York City during the start of the Wall Street financial bubble, you knew that Chinese food culture was about to have its moment—and not necessarily towards a push for posh, haute cuisine funded by bankers’ bonuses and excess. For decades, Cantonese and Chinese-American food have been mainstays of metropolitan cities like NYC and San Francisco. What was different was the slow proofing of western Chinese gastronomy in Flushing and Manhattan's Chinatown, brought here by a diaspora
NOTES BEFORE WE START Due to immediate demand, this recipe is only for the hand-pulled noodle dough. A future article may cover the broth and chili oil. The key to making Lanzhou hand-pulled noodles properly is technique and the right alkaline, in this case, penghui. Be careful when working with any chemical compounds with a high pH, as they can cause burns when not handled properly. This is important when working with food grade penghui, lye, jianshui/kansui and even baking soda. Do not inhale or get them
500g AP or bread flour Bread flour allows for chewier noodles but with greater tension when kneading