Fallow has me activating like a sleeper agent with “cartouche”

I like how he starts with "easiest that anyone can make" and immediately follows with "time consuming and challenging"

Saving this for later when I have time to make a succulent chinese meal

I'll buy a pack of ramen and just enjoy the fruit of watching Josh's labor

As a Chinese this type of noodle is my daily choice, all steps are precisely correct 10/10

This is an excellent video tutorial! As Chinese, I’d like to offer a few simple yet extremely important suggestions:
1. When cooking spinach, be sure to boil it in water for several tens of seconds first. Spinach contains a very high level of oxalic acid, which binds with calcium in the human body to form calcium oxalate and increases the risk of kidney stones. Blanching spinach briefly in water can remove most of its oxalic acid.
2. The oil doesn’t seem hot enough when you pour it over the chili powder in the final step. The oil should make a loud sizzling sound when poured, and you should clearly see it bubbling and boiling over the chili powder.
3. We usually don’t use lard for the final step; vegetable oil is the standard choice instead. Lard solidifies quickly. If you eat slowly, you will noticeably see solidified lard once the noodles cool down. In addition, lard also has a lower smoke point.

13:49 that garlic got launched into orbit

As a Chinese, I can assure that his biangbiang noodle is very authentic. Being able to learn it in such a short time, Joshua is truly very talented.

What I love about Josh's recipes is that he doesn't try to sacrifice the integrity of the recipe because of the audiences skill level or availability of ingredients.  Instead, he expects us to rise to the challenge.  I'm definitely going to make this, but might wimp out and sub avocado oil for the lard.... 😀

I wish there were more restaurants that did biang biang noodles; it's such an underrated dish and the world definitely deserves to know about it!

Thank you for adding the measurements in metric 🙏

坏了 真让这老哥学会了，真厉害啊

You know this is real Chinese food when you see the Chinese cleaver. 👍

I’m glad you’re recreating those dishes you liked abroad. Cause I was so jealous when I saw how delicious they look knowing there’s nowhere to eat dishes like that near me. Now I’mma be making it myself

With braised meats, what I've learned is that you should let it cool in the braising liquid before chopping or shredding. That rest time will allow it to reabsorb and retain so much moisture. Chopping it while hot you can see all that steam coming out, and it will dry it out. And when you add that braising liquid back on top, it still becomes a drier meat covered in liquid rather than a moist meat sitting in its juices.

Just made this for my family. Definitely a dish I will be adapting and making for the rest of my life.

The Original Chinese Noodle Arc has ended. Now I Made This Noodle At Home Arc has started... .

I work in the film/tv industry, and during the writers strike in 2024, I decided that I was going to spend that time learning how to do hand pulled noodles...

This is by far the best tutorial for this sort of thing I've seen.  I wish I saw it a few years ago, before I was trying to hunt down the ash of random chinese weeds

Biang biang might just be the best noodles in the world ❤

They are the best noodles. I loved the noodle dishes from Noodle King by the drum tower in Xi'an.