3 ms·
This variance in texture is the main feature of traditional Chinese "knife-cut" noodles (刀削面 dāo-xiāo miàn) [0]. The chef cuts each noodle from a block of doug
by mleonhard 6y ago
This variance in texture is the main feature of traditional Chinese "knife-cut" noodles (刀削面 dāo-xiāo miàn) [0]. The chef cuts each noodle from a block of dough, letting it fall directly into hot water [1]. The noodle is fat (chewy) in the middle and tapered (soft) at the ends.
[0] https://duckduckgo.com/?q=刀削面&t=h_&ia=images&iax=images https://duckduckgo.com/?q=刀削面&t=h_&ia=images&iax=images
[1] https://www.youtube.com/watch?v=dt7AP0Ll2-4 https://www.youtube.com/watch?v=dt7AP0Ll2-4
- siltpotato 6y agoHave never tasted it in my life and it already looks delicious. I love thick, flat noodles. I undercook fettuccine and ensure they stick together but I wonder if that would provide the same experience.