Added: 1 year ago
From: TheNewYorkTimes
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  • 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.

  • 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

  • That stuff on his arm doesn't look healthy when making noodles.

  • wait, what water was he using?

  • @10aukla 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..

  • @chochochochobi 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.

  • The guy is a master because he had a WHOLE MONTH of training! Ha ha.

  • You are wrong. There are so many Chinese noodles serving with vegetarian ingredients.

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

  • @JeffreyRFox it is frigging burn marks man, r u frigging serious>>>???

  • How is the alkaline ingredient in the water spelled? "Pun kwey" Or What is it?

  • 0:30

  • Bed bug bites on his left arm...

  • @bongo269 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

  • love the name of the restaurant

  • woooww that looks soo good! i wish i lived in NY! so many awesome places

  • Hand-pulled noodles are the best! If you're feeling adventurous try the Lanzhou Handmade Noodle stand in Flushing.

  • No need to go to the gym if you're doing this every day.

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