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My Chilli Oil Noodles video has over 54 million views and honestly, the hand torn noodles are SO much easier than you think! They’re cheap and you can impress any guest with this recipe. I think you’ll even impress yourself! FOLLOW ME: Instagram: 🤍 TikTok: 🤍 Facebook: 🤍 Snapchat: 🤍andy.cooks Website with all my recipes: It’s coming! Recipe Ingredients for 6 portions - 400g wheat flour - 240ml water (use this as a guide) - 6 tbsp soy - 2 tbsp black vinegar - 6 cloves garlic, minced - Thumb-size piece ginger, finely sliced - 2 tbsp cumin fresh ground - 2 tbsp chilli powder - 4 spring onions, finely diced - 2 bunch bok choy, cut into 2cm pieces - 8 tbsp peanut oil (or grapeseed) Method 1. For the dough, mix together the flour with 200ml of the water and mix with your hand until it has come together. Add the rest of the water if needed. 2. Turn out onto a floured bench and knead for 5 minutes or until smooth. 3. Place into a bowl and cover with a damp paper towel, rest for 20 minutes. 4. After 20 minutes, turn out back onto the bench and knead it again until it’s nice and smooth before forming it into a log shape. 5. Keeping a nice neat shape, roll until you have a 30cm x 20cm rectangle. 6. Cut the rectangle into 6 even pieces and brush both sides with oil. 7. Place into an airtight container and in the fridge to rest for at least 2 hours or overnight. 8. When ready to serve, have a large pot of water on to boil and make sure you have all the garnishes ready. 9. Take the noodles from the fridge. Grab one piece and place a chopstick on the centre and press to make a line down the middle. 10. Holding each end of the dough evenly with your thumb, start to stretch with even tension. 11. When your arms get roughly 60cm apart, you can start to slap the noodles on the bench. 12. When the noodle is about 100cm long, you can split the noodle on the seam to make 2 noodles. 13. Immediately place the noodles into the boiling water and cook for 1 minute before you add the bok choy. 14. After 2 more minutes, remove from the water and place into a separate bowl. 15. Add the topping into the centre (spring onions, garlic, ginger, chilli and cumin) and pour 1 tbsp of the soy vinegar sauce around the outside. 16. Heat the oil in a small pot over a med heat until it just starts to smoke. 17. Pour the hot oil over the centre of the spices and aromatics. 18. Mix the noodles well and serve!
Biang Biang noodles are an awesome handmade noodle from Xi'an that've seemed to finally cross the Pacific. Sometimes called 'hand ripped' in English, these are a simple homestyle noodle that look impressive but're actually quite easy. There's a bunch of different toppings you can toss on Biang Biang noodles - from Tomato and Egg to Stewed Pork - but these week we went with a classic chili oil based topping called You Po Mian. Recipe is over here on /r/cooking: 🤍 And check out our Patreon if you'd like to support the project! 🤍 Outro Music: "Add And" by Broke For Free 🤍 ABOUT US - Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :) We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well. This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Join Jason Wang, CEO of Xi'an Famous Foods, in the Bon Appétit Test Kitchen as he prepares hand-ripped noodles with Pork Zha Jiang meat sauce. A specialty from his hometown of Xi’an, China these handcrafted noodles paired with pork sauce and a dash of chili oil are one of the signature dishes on the menu at Xi’an Famous Foods. Director/Producer: Parisa Kosari Director of Photography: Kevin Dynia Editor: LJ D’Arpa Line Producer: Jennifer McGinity Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Associate Culinary Producer: Stevie Stewart Associate Producer: Oadhan Lynch Camera Operator: Eric Brouse Audio: Lily Van Leeuwen Production Assistants: Brianna Figueroa, Alex Mitchell Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Justin Symonds Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Xi'an Famous Foods is one of the most beloved noodle shops in New York City. With nods from everyone from Anthony Bourdain to Andrew Zimmern to every food writer in the city, the obsession over these hand ripped noodles is real. The founders and owners of Xi'an came by the MUNCHIES Test Kitchen to finally show everyone how their hand ripped noodles (not to be confused with hand pulled noodles) are done. Get the recipe and watch how one of New York's most legendary and iconic noodle dishes is made. Check out the full recipe: 🤍 Subscribe to Munchies here: 🤍 All Munchies videos release a full week early on our site: 🤍 Check out 🤍 for more! Follow Munchies here: Facebook: 🤍 Twitter: 🤍 Tumblr: 🤍 Instagram: 🤍 Pinterest: 🤍 Foursquare: 🤍 More videos from the VICE network: 🤍
Biang biang noodles are made by slapping dough on a table and ripping it into pieces. The dish is a staple of Xi’an in northwestern China, and the name comes from the sound of dough hitting the table. We went to a traditional biang biang noodle shop to see how it’s made. Don’t miss our stories, what’s buzzing around the web, and bonus material. Get GT in your inbox! Sign up at 🤍 If you liked this video, we have more stories about Chinese noodles, including: We Went to Noodle School and Learned How to Pull Noodles - Eat China (S2E1) 🤍 Introducing Our Series on Chinese Noodles 🤍 Follow us on Instagram for behind-the-scenes moments: 🤍 Stay updated on Twitter: 🤍 Join the conversation on Facebook: 🤍 Have story ideas? Send them to us at hello🤍goldthread2.com Producer: Clarissa Wei Videographer: Patrick Wong Animation: Frank Lam and Ray Ngan Editor: Nicholas Ko Mastering: Victor Peña Music: Audio Network #noodles #chinesefood #streetfood
This dish is known as Hot oil-seared Biang Biang noodles. The noodles are stretched than bounced on the work surface. In Chinese, this sound is known as biang, hence the term biang biang noodles. The oil-seared preparation is popular street food in Xi'an China, which was made well known in the states by Xi'an famous foods through the spicy cumin lamb noodles, but there are lots of variables with how you can potentially prepare it. ▪ Xi'an Famous Foods Cookbook: 🤍 📃 RECIPE Link: 🤍 🌳 Join our Cooking Community: 🤍 📚 Videos & Sources mentioned: ▪ Spicy Cumin Lamb Video: 🤍 ▪ Blooming Spices article: 🤍 🎵 Music by Epidemic Sound (free 30-day trial - Affiliate): 🤍 - CONNECT WITH ME ON SOCIAL 📸 Instagram: 🤍 🎚 TikTok: 🤍 🐣 Twitter: 🤍 - USEFUL KITCHEN GEAR 🌡Thermapen Thermometer: 🤍 🥌 Budget Whetstone for sharpening: 🤍 🧂 Salt Pig: 🤍 ⚖ Scale: 🤍 🍴 Budget 8-inch Chef's knife: 🤍 🔪 Nicer 8-inch Chef Knife: 🤍 🧲 Magnetic Knife Rack: 🤍 🥘 Cast iron griddle: 🤍 📄 Baking Sheet: 🤍 🛒 Wire Rack: 🤍 🍳 Saucepan: 🤍 🪓 Woodcutting board: 🤍 - 0:00 What are Biang Biang noodles? 0:51 Cooking Process 1:23 Step by step process 7:44 Hot Spicy Noods framework 10:17 Closing thoughts + taste test - MISC. DETAILS Music: Provided by Epidemic Sound Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4 Voice recorded on Zoom H4n with Behringer Mic Edited in: Premiere Pro Affiliate Disclosure: Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](🤍 and affiliated sites.
🔪 BROWSE MY KITCHENWARE - 🤍 🎉 PURCHASE THE CHINESE COOKING BEGINNER INGREDIENT PACKAGE - 🤍 ❤️ SUPPORT THE CHANNEL - 🤍 🥢 PRINTABLE RECIPE - 🤍 Today we are making a unique hand-pulled noodle recipe that you find it in Shanxi province. It is called - You Po Che Mian (油泼扯面) also know as Biang Biang noodles. Biang Biang is an onomatopoeia that describes the sound when the noodle hits the working surface. This recipe has more than 3000 years of history. Just a few basic ingredients but the taste and the texture are incredible. It is chewy, also soft at the same time. It is one of those recipes that I will make when I miss china. The authentic little touch cures my homesickness. 🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours. INGREDIENTS (Serves 2) 300 grams of high protein flour (bread flour, dumpling or noodle flour) [Amazon Link: 🤍 1/2 tsp of salt 150 grams of room temperature water Enough cooking oil to coat the dough ASSEMBLE 1 BOWL OF NOODLES 3 pieces of Biang Biang Noodles A few pieces of Baby bok choy 1.5 tbsp of soy sauce [Amazon Link: 🤍 1.5 tbsp of Chinese black vinegar [Amazon Link: 🤍 2-3 tbsp of diced scallion 1-3 tsp of chili flake [Amazon Link: 🤍 2 cloves of garlic Salt to taste 2-3 tbsp of cooking oil
I will learn how to make hand pulled noodles at home. Level One: Biang Biang Noodles from Shaanxi. ► Check out my YouTube channel for weekly food inspo: 🤍 ► Become a Patron and support this channel! ❤️ 🤍 ► Ingredients (two portions, or one...) 🍜 250g flour 1/2 tsp salt 130g water 1 tsp chili flakes 1 tsp minced garlic 1 Tbsp minced spring onions 1 tsp sichuan peppercorns, crushed 1/4 tsp salt 1/2 tsp sugar 2 tsp finely chopped cilantro (optional) 1/2 cup blanched mung bean sprouts 1-2 Tbsp super hot vegetable oil 1/2 tsp sesame oil 2 tsp soy sauce 2 tsp dark Chinese vinegar ► MY NAME IS ANDONG Food is so powerful in bringing cultures together - something I learned when I lived in China. So let's travel, eat, cook, and learn from each other! I am a filmmaker from Berlin, Germany and make weekly videos about cooking and food culture. ► Instagram 🤍 ► Facebook 🤍 ► Twitter 🤍
#shorts #chilioil #noodle #biangbiang #xianfamousfoods RECIPE DOWN BELOW!! Inspired by Lamb Cumin Chili Oil Noodles inspired by Xian famous foods in NYC! Noodles 190g bread flour 1 tsp salt 150 mL water 1 tbsp neutral oil (to ensure the noodles don’t dry out) Lamb & Sauce 200g lamb 1 tbsp neutral oil 1 tbsp ginger minced 1 tbsp garlic minced 1 scallion chopped ⅓ cup cabbage ¼ onion ⅓ cup red pepper (optional) ⅓ cup green pepper (optional) 2 tbsp chili oil 1 tbsp dark soy 1 tbsp black vinegar 1 tbsp chili flakes 1 tbsp cumin seed, ground 1 tsp chili oil (for extra) 1 tsp black vinegar (for extra) 1 tbsp chopped cilantro (for garnish) 1. Mix the bread flour, salt, and water together. 2. Knead for 20 minutes. If using Kitchen Aid, use a dough hook attachment. 3. Once the dough has been kneaded, it should be smooth and stretchy. If the dough is not stretchy, add a teaspoon of water and knead for another 2 minutes. (Visual indicators are king! Should be like baby butt) 4. Wrap the dough in plastic wrap and rest in fridge for 1 hour. 5. Once the dough has rested, knead for 1-2 minutes. 6. Roll the dough into 1cm thickness. Try to aim for a square shape. 7. Divide the dough into 8 rectangle pieces. 8. On a separate baking sheet, drizzle 1 tbsp of oil. 9. Place the strips of dough onto the baking sheet. 10. Drizzle more oil on top. This prevents the noodles from drying out 11. Let it rest for 15 minutes. 12. Put a pot of water on boil. 13. Slowly pull apart the noodles, lifting the ends together up and down. It’s easier if you flatten the noodles slightly before pulling to guide its shape. 14. If you like thick noodles, keep the noodles its original shape. If you like thinner noodles, hold the middle of the noodle and rip the noodle in half. This should form a large O-shaped noodle. Cut the ends and you’ll end up with a very long thin noodle! 15. Cook the noodles in boiling water. Once cooked, the noodles will float to the top. This should only take between 60-80 seconds. 16. Pull the noodles out and toss with chili oil to prevent sticking. You can also opt to cold-shock in ice water to firm them up a little. 17. To make the lamb & sauce, put the pan on high heat 18. Once the pan is hot, drizzle some neutral oil. 19. Stir fry the lamb until the fat renders and browns. 20. Throw in the ginger, garlic, scallions. 21. When the aromatics have bloomed, put the cabbage, onion, and the peppers into the pan. 22. Quickly stir-fry. Once the veggies have blistered slightly, pour in chili oil, dark soy, black vinegar, chili flakes, and cumin. 23. Pour the mixture into the bowl with noodles. Toss them together thoroughly. 24. Plate the spicy lamb noodles. Garnish with extra black vinegar, chili oil, and cilantro. 25. Slurp.
Hosts Julia Collin Davison and Bridget Lancaster make Biang Biang Mian (Flat Hand-Pulled Noodles) with Chili Oil Vinaigrette. Get the recipe for Biang Biang Mian: 🤍 Buy our winning stand mixer: 🤍 ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: 🤍 🤍 🤍 🤍 🤍
Learn to make your own noodles from scratch with this simple method - then create a delicious Biang Biang Noodle dish with your hard work! This noodle-making method is a lot easier to master than you might think. Join our Patreon: 🤍 Book one of our online classes today: 🤍 Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe. - How To Make Biang Biang Noodles! | Wok Wednesdays - Visit our shop for woks, cleavers, bao kits and gyoza kits! - UK delivery: 🤍 Become a wokstar, join one of our classes! - 🤍 Find other recipes here! - 🤍 Find us on social media: Twitter: 🤍 Instagram: 🤍 Facebook: 🤍 Got a question or inquiry? E-mail us at: Info🤍schoolofwok.co.uk
How to top a Biang Biang Noodle! We'll show you three (well, three and a half) different toppings you can use on a Biang Biang noodle: a classic stewed pork called 'Saozi', a stewed tomato and egg, and of course the much requested cumin lamb. Cumin lamb, it should be said, isn't a classic in the Northwest or anything... it's the house specialty of the much beloved "Xi'an Famous Foods" in the west. So to crack the nut of 'a real dish with cumin and lamb that could be used to top Biang Biang noodles' we went with an adapted version of a Xinjiang dish called "Nangbaorou". Written recipe's over here on /r/cooking: 🤍 As always, huge thank you to Trevor James a.k.a. "The Food Ranger" for giving us free reign to raid his YouTube clips for street food footage. Super nice dude. The two videos we used were here, they're both well worth watching: 🤍 🤍 And the Mark Weins video in Flushing, who's always a good watch: 🤍 And check out our Patreon if you'd like to support the project! 🤍 Outro Music: "Add And" by Broke For Free 🤍 ABOUT US - Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :) We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well. This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Here is a easy to follow recipe on how to make the BEST Chinese hand made pulled noodles popularly known as Biang Biang Mian noodles. Ingredients: Bread flower: 2 cups Warm water: 1 cup Salt : 1 tsp Dry chili flakes: 1 - 2 tbsp Minced garlic: 3-5 cloves Green onions: 2 Light Soy Sauce: 2 tbsp chicken bouillon powder or salt: 1tsp Peanut oil: heat up half a cup and use as much or as little as you like. Gernally it needs to cover and cook the chili and garlic Bok Choy Bean sprouts ►Subscribe for more videos about food! 🤍 ★↓FOLLOW ME ON SOCIAL MEDIA!↓★ Facebook Show Page: 🤍 Facebook Mike Fan Page: 🤍 Instagram: 🤍 Twitter: 🤍 Vine: 🤍 Snapchat: Mikeychenx Periscope: Mikexingchen Get tickets to the best show on earth!!! 🤍
This authentic Biang Biang noodles recipe shows you how to make Biang Biang Mian at home. Anyone can do it! Originally from Xi'an, these noodles have a special place amongst noodle brethren. Not only are they the fattest noodles around, but they lay claim to the most complicated Chinese character in existence. Join us for a Biang-ing homemade noodle adventure! 🏮 Subscribe for more Chinese food and culture! 🎬 More FOOD from China: 🤍 🌈 Tons of video-related Goodies on Patreon: 🤍 📜 Video-specific FLASHCARDS and RECIPE for Chinese learners: 🤍 🥳 Join our channel to get access to extra videos and more: 🤍 MUSIC Bad Snacks - Mizuki [YouTube Audio Library] Lau Tzu - Ehru [YouTube Audio Library]
訂閱頻道 ▶ 🤍 大家好我是品诺老师傅王老师。干货全拿走，开店就赚钱！跟着王老师学做中国传统美食，喜歡的朋友們歡迎 【點讚】 、【訂閱】和【轉發】，讓更多的人看見我的視頻。也歡迎大家在留言區討論。 陝西biangbiang面可謂全國聞名，光是這個字很多陝西本地人都不怎麼會寫，這個biang字一般是指扯麵條時，麵條擊打案板時發出的聲音，由此也成了一道特色的風景~今天教大家的是炸醬、西紅柿雞蛋、油潑三合一最經典的吃法，希望大家都能學會。 打開小鈴鐺，不錯過品諾每日美食教學。 - 重要的事情再說一次： 訂閱頻道：🤍
Biang biang noodles are one of my top 3 noodles on the planet! So I took mum to our favourite Xi'an restaurant in Sydney for a mega carb-load. Restaurant: Xi'an Eatery 西安诱惑 Address: 183D Burwood Rd, Burwood NSW You can help support me and my channel (and watch my videos one day early) on Patreon! Come join the Blondie gang! 🤍 Who else is using a VPN these days to access Netflix libraries from different countries? Such a life hack! I've always used Express VPN (click here for 3 months free when you purchase the annual plan): 🤍 Get the music I use in my videos: 🤍 Follow me on Instagram 🤍blondieinchina 🤍 xxxx
Full Recipe: 🤍 #short #handpulled #noodles
Biáng is a Chinese character that's so complex, it can't be typed on a keyboard. With origins in China's Shaanxi Province, the outrageous complexity of this character has given rise to many myths. In this video, I break down every component of biang, explain a rhyming jingle to help you remember how to write it, and tell my favorite tale of the its supposed origin! 🇨🇳 Learn Chinese in CHINA at OMEIDA CHINESE ACADEMY: 🤍 USE my discount code 'monkeyabroad' to get 200 RMB off! My Instagram: 🤍 MUSIC BY: LAKEY INSPIRED 🤍 🤍 License for commercial use: Creative Commons Attribution 3.0 Unported "Share Alike" (CC BY-SA 3.0) License. #chineselanguage #chinesecharacters #learnchinese
距离西安25公里的咸阳被称为国际面食之都，biangbiang面的发源地，这里的男女老少都喜欢吃面，并能熟练背诵biang字口诀。一碗biangbiang面融合了西红柿、炸酱、肉臊子、油泼辣子，宽得像裤带的面片，筋道耐嚼，沾满酱汁，是最能代表陕西的一张美食文化名片。阿星就蒜吃面，碗比盆大，告诉你陕西吃面的故事。 Xianyang, 25 kilometers away from Xi'an, is known as the international pasta capital, the birthplace of biangbiang noodle. Men, women and children here like to eat noodles and can recite the biang songs. A bowl of biangbiang noodle, mixed with tomatoes, deep-fried sauce, meat batter, oily and spicy peppers, is as wide as a belt of noodle, it is gluten and chewy, and covered with sauce. It is the most representative cultural card of Shaanxi. Axing eats noodle with garlic. The bowl is bigger than the basin. Tell you the story of Shaanxi.
Biang biang mian, a popular hand-pulled-noodle dish in the city of Xi'an, China, is now a street-food staple in Los Angeles. Bang Bang Noodles' Robert Lee started serving bowls from a table on the sidewalk, and his noodle-stretching show caught on with customers, who lined down the block for the hot and tasty noodles. Bang Bang Noodles offers four varieties of the biang biang mian, which are hand pulled to order and paired with lamb, beef, mushroom, or house-made seitan. The operation temporarily moved into a nearby bar due to COVID, but Bang Bang Noodles has not slowed down. For more information, visit: 🤍 MORE LA EATS VIDEOS: Crunchy, Juicy Thai Fried Chicken Is Made By This Family-Owned Restaurant | Fam To Table 🤍 Fruity, Sweet Water Ice Is Now An LA Favorite 🤍 LA’s Most Legendary Mochi Is Made In This 117-Year-Old Shop | Legendary Eats 🤍 #Noodles #LA #FoodInsider Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire. Subscribe to our channel and visit us at: 🤍 Food Insider on Facebook: 🤍 Food Insider on Instagram: 🤍 Food Insider on Twitter: 🤍 Insider on Snapchat: 🤍 Insider on Amazon Prime: 🤍 Insider on TikTok: 🤍 Food Insider on Dailymotion: 🤍 Everything From This Biang Biang Mian Shop, From Lamb Shoulder To Beef Shank | $treet Eats LA
Uno de los platos de comida callejera más tipicos de la provincia china de Shaanxi, los Biang Biang Noodles se estiran y desgarran a mano, son divertidísimos de hacer y sus ingredientes son fáciles de localizar o sustituir. ¡Un plato auténtico muy sencillo de hacer en casa! 📖 RECETA - 🤍 Apoya mi trabajo en Patreon - 🤍 📱 MIS REDES Instagram - 🤍 TikTok - 🤍 Facebook - 🤍 🔪 MIS UTENSILIOS (todos los enlaces me reportan un beneficio si compras a través de ellos) Cuchillo Whustof Classic Ikon 23 cm - 🤍 Hacha China - 🤍 Espátula Di Oro - 🤍 Sartén DE BUYER 24 cm - 🤍 Termómetro digital - 🤍 Soplete - 🤍 Ahumador en frío - 🤍 Vaporera de bambú - 🤍 Piedra de afilar - 🤍 Biberones - 🤍 Le Creuset 28 cm - 🤍 Rascador acero - 🤍 Rascador de plástico - 🤍 Pinzas - 🤍 Molinillo pimienta - 🤍
If you walk into a Xi'an Famous Foods, you'll likely hear the rhythm of wide hand-pulled noodles slapping onto the counter. The restaurant's biang biang noodles are the star of its most popular dish, spicy cumin lamb noodles, one of the dishes born out of a father-son dream to share the cuisine of their hometown. The city of Xi'an sits at the eastern end of the Silk Road, where flavors and cuisines of China and the Middle East combine, and today, the cuisine attracts hungry New Yorkers to Xi'an Famous Foods' 10 locations. For more on Xi'an Famous Foods, visit: 🤍 MORE LEGENDARY EATS VIDEOS: Amy Ruth's Mastered Chicken And Waffles In Harlem | Legendary Eats 🤍 Crispy Plantains And Juicy Steak Make The Jibarito A Chicago Icon | Legendary Eats 🤍 Johnnie's Iconic Italian Beef Is A Delicious Mess Of Beef And Gravy | Legendary Eats 🤍 #Noodles #NewYork #FoodInsider Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire. Subscribe to our channel and visit us at: 🤍 Food Insider on Facebook: 🤍 Food Insider on Instagram: 🤍 Food Insider on Twitter: 🤍 Insider on Snapchat: 🤍 Insider on Amazon Prime: 🤍 Insider on TikTok: 🤍 Food Insider on Dailymotion: 🤍 Spicy Chili Oil Perfectly Coats Xi'an Famous Foods' Most Popular Dish | Legendary Eats
#biang biang 面 #装台 #扯面 #裤带面 #陕西美厨娘 #陕西美食 BiangBiang面 食材：中筋面粉300g, 温水150g, 盐 1tsp, 碱水1/8tsp 配菜：西红柿，蒜苔，鸡蛋， 调料：盐，鸡粉 配料：香料油泼蒜末辣椒面 划重点 一：面一定要硬，请用上面的水面比配 二：面一定要餳够时间，请严格按照视频里的餳面次数和时间 三：面要能biang起来的关键是筋道度，除了盐，加碱水也是关键 四：面剂子的宽度很重要，拉面时一定要用力均匀才能拉的薄厚均匀
Check out recipes on the blog: 🤍 Biang Biang Noodles: 601 E Pike St Unit 100, Seattle, WA 98122 #biangbiang #biangbiangnoodles #handpullednoodles #chinesefood #xianfood #chinesenoodles #spicynoodles #chinesecuisine #seattlefood #seattleeats #asianfood #foodandtravel #foodfacts #szechuan ☼ My cooking and camera gear: 🤍 (Some of these are affiliate links, and they support this channel at no additional cost to you!) 🍡 FOLLOW FOR MORE FOOD VIDEOS 🍜 Instagram: 🤍 TikTok: 🤍
#noodles #chilioil #homemade
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Check out this easy method of making Biang Biang noodles from scratch at home with a spicy Lamb & Cumin stir fry! Hope you like the recipe, drop a sub for some love and peace as always! #noodles #noodlesrecipe #biangbiang _ For the full printable recipe visit: 🤍 Follow me on Ig🤍 🤍 _ Ingredients: To Serve 3-4 Cook Time: 15 mins Prep Time: 45 mins Noodle Rest: 2.5hrs Biang Biang Noodles: 300g plain flour 145mls cold water 1 tsp salt oil for brushing Lamb & Marinade: 750g approx deboned Lamb Leg 2 tbsp light soy 1 tbsp dark soy 2 tbsp sake or rice wine 1 tbsp cornstarch 1 tbsp ground cumin 1 tbsp mild chilli pepper black pepper Vegetables: 1/2 chinese leaf 1 red onion 3 garlic cloves 5g ginger 5 spring onions 1/2 cup dried red chillies coriander to serve Spice mix and sauce: 1 tbsp cumin seed 2-3 tbsp mild chilli powder 1 tbsp chilli flakes 1 tsp ground cumin 1 tbsp crushed sichuan peppercorns 50mls light soy 20mls dark soy 50mls black rice vinegar 2 tbsp sesame oil 3 tbsp light brown sugar Music used in video: 🤍 🤍 🤍 🤍
It's hand-pulled, broad, spicy and delicious. Oh and only costs 13RMB (so around $2 USD) support and subscribe! :) #foodinchina #chinavlog music: joakim karud - longing
Ingredients - 280g flour - 160g warm water - A pinch salt - 3 tbsp veg oil - 2 cloves garlic, minced - 2 spring onions finely sliced - 1 tsp chilli flakes - 0.5 tsp cumin seeds - 0.5 tsp Szechuan peppercorns Method 1. Start by making the dough. In a mixing bowl place the flour and salt. Make a well in the centre and pour in the water. 2. Mix until it comes together and you have a shaggy dough. Then turn it out and knead for 6-7 minutes or until you have a smooth dough. 3. Cut into 4 pieces and roll into rounds. 4. Pour 0.5 tsp of oil into a bowl and place the dough ball into it, cover and let rest for 1 hour. 5. When ready, place a large pot of salted water on to boil, and the remainder of the oil in a small pot to heat. 6. Working with one dough ball at a time, flatten it out then make a divot in the centre with a chopstick. Then grab each end and pull to stretch it. Once you have pulled it to around 1 metre, tear the strip in half. 7. Place the pulled noodles into the boiling water and cook for 3-4 minutes. 8. Place the garlic, spring onions, chilli, cumin and Szechuan peppercorns into your bowl. 9. Carefully pour the hot oil over the spices and veg in the bowl before adding in the cooked and drained noodles. Give them a mix and you are good to eat.
A tasty combination of two classic dishes, spicy cumin lamb noodles are bursting with great flavours. This hand-torn version is easy & fail-proof. You can also use flat hand-pulled noodles(Biang Biang noodles ). . 🔎 Full Recipe: 🤍 🍜 Hand-pulled Noodles: 🤍 🍜 Biang Biang Noodles: 🤍 . 🎵 Music: Ghosts by 🤍 #noodles #lamb #chinesefood .
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大家覺得這個油潑“biang biang”面正宗嗎？#shorts #streetfood #chinastreetfood #chinafood
Nothing brings you back to a country you miss, to a past feeling you cherish, like the SMELLS and TASTES of authentic dishes from that culture. Whether its a place we visit on a trip, or even more its the food from our HOME that we miss while we're away, these are things that every human can understand in an instant... yet another simple story of food bringing people together. Hanging out tonight with my friend Karl, someone who knows quite a lot about China after living and working there for several years, and my wife Li (Chinese :) - we order a ton of Chinese food, and its great to be able to learn about some new dishes while also being wonderfully reminded by the comforting flavors and smells of several others. BIANG BIANG Noodles for me was the highlight, the noodle itself is just incredible! Have fun stretching them out to over 1 meter... and then enjoy the incredible texture of the entire bowl (covered in Chinese style chili oil, of course!). There are several dishes here that were outstanding tonight - Cold Spicy Noodle Salads are also a personal favorite, the flavor/texture combo is just so unique! - the dumplings warmed Li's heart as well, and finally, Karl liked the Liang Pi ('Cold Skin') noodle dish. Happy to have you joining us, and I would LOVE if you share a few memories with me in the comments, to me there really is nothing like the smell of a certain dish you miss being cooked, bringing back the good feelings of home (or, a beautiful trip memory as well!) - these are always the things that I take home and I would love to hear from you about this too. Take care, I hope this finds you well :). Until next time, be well! Li, Joel, and Karl. LOCATION: Qin Kitchen Restaurant 🤍 COST OF THE MEAL: Everything including drinks totaled to 670 Baht (21$US) MUSIC: Ishikari Lore by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. 🤍 Source: 🤍 Artist: 🤍 🧢 Joel's Tasty Ride Cap:🤍 🎸 Join this channel:🤍 🚴 Strava:🤍 ☕︎ Instagram:🤍 🍜 Facebook:🤍
Ever wondered how to make the infamous Biang Biang noodles? I am going to show you how easy it is to make this delicious dish. These supple and silky noodles just require a bit of patience to let the dough rest. The total amount of time actually making the noodles is about 10 mins. Also go check out my blog spot! 🤍 Noodle dough: 200 g AP flour 101 g water 1 g salt (that's it!!!) Sauce: 2 tbsp light soy sauce or tamari 1 tbsp black vinegar 2 tbsp dried chili flakes 4-5 tbsp hot oil (I used corn oil. Don't use olive oil, its flavor doesn't go well with this dish) Accompaniments: 2 tbsp chopped garlic 1 tbsp chopped ginger 3 scallion, chopped 1 or 2 baby bok choy cut in half (I used a handful of broccoli rabe) *OPTIONAL* use your favorite fish cakes found in the Asian store