Dining: Hand-Pulled Chinese Noodles - nytimes.com/video

bongo269 Says:

Jan 26, 2011 - Bed bug bites on his left arm...

PFGym5 Says:

Jan 26, 2011 - How is the alkaline ingredient in the water spelled? "Pun kwey" Or What is it?

PFGym5 Says:

Jan 26, 2011 - 0:30

JeffreyRFox Says:

Jan 26, 2011 - I don't know what the marks on his left arm are, but I don't want whatever they are in my noodles.

mxwp Says:

Jan 27, 2011 - bed bugs? no dude, they look like burn marks (or recovering from burn marks) which makes the most sense for someone working in a kitching... it looks like a hot oil splash burn

cuihao Says:

Jan 29, 2011 - it is frigging burn marks man, r u frigging serious>>>???

lilysusie Says:

Feb 6, 2011 - You are wrong. There are so many Chinese noodles serving with vegetarian ingredients.

allencrider Says:

Mar 7, 2011 - The guy is a master because he had a WHOLE MONTH of training! Ha ha.

10aukla Says:

Jun 28, 2011 - wait, what water was he using?

chochochochobi Says:

Jul 5, 2011 - he used alkaline water, but I'm not sure what kind of alkaline..I think those specific alkaline water for making noodles are sold in chinese groceries..

Rhtree2013 Says:

Jul 5, 2011 - Although it is not traditional, you can use baking soda in your water since baking soda is an alkaline product. It works, but I am not sure how well it compares to the traditional chinese alkaline water.

MegaJorn123 Says:

Feb 5, 2012 - That stuff on his arm doesn't look healthy when making noodles.

Kenshinhugo Says:

Feb 22, 2012 - btw you dont have to make the dough with your hands because it will take really long to break down the gluten(maybe about 30-60 minuten) just use a breadmixer for about 15 min and look if the gluten has break down

oldtrace Says:

Mar 4, 2012 - The so-called "alkaline water" is the dietary alkaline. It is NOT the baking powder. The chemistry of the dietary alkaline is Na2CO3, and the baking powder is NaHCO3. We use the dietary alkaline everywhere in our flour making food. It's also good for health.

liyang8968 Says:

Mar 17, 2012 - that's not Chinese noodles. traditional Lanzhou Chinese noodles only cost you 5 RMB (50p). only noodles with beef stock and a little toufu, white turnip,boiled beef and parsley. And the chili and vinegar are free. Noodles have 4-5 different width based on different requirement (1cm-5cm). Usually people eat it as breakfast, especially in winter coz hot beer stock is fantastic!!

SugarLemonAngel Says:

Mar 26, 2012 - 拉麵

frilink Says:

Mar 27, 2012 - "Hung ry"...............I see what you did there

gustav63 Says:

Apr 7, 2012 - Fucking inferior Chinks, Japanese people are superior. Go, Japanese food!

CorporalHotdogs Says:

Apr 10, 2012 - master noodle puller eh?

AshleyLikesYourFace Says:

Apr 15, 2012 - I also think I know everything about hand pulled noodles.Insert comment about how he's doing it wrong.Random fact that has to do with noodles to prove I'm right.

MultiMalath Says:

Apr 21, 2012 - ياحرام يده محترقة

ligarius1811 Says:

Apr 25, 2012 - El chino trabaja como chino y el gringo.. sólo le aplica el toque final :)

zucen98 Says:

May 17, 2012 - wtf he has on his arm??? ew

GinfaLee Says:

May 19, 2012 - its burn marks guys... lol

dinhtien6677029 Says:

May 20, 2012 - nhồi sợi mì kiều này không ăn thì thì làm sao có sức trời...thấy mà mệt