I made this last night and it was so tasty! The noodles came out amazing and I'll be making them regularly this way from now on. I've made several things from your channel and have loved every single one!! 谢谢你教我 (Google translate gave me this)
Easy, authentic, tasty and organized , all your recipes and videos have the best qualities to cross the language barrier. this is the perfect example of a local kitchen gone international.
Olive Oli au contraire, à mon avis, Madame GAO elle explique bien comment faire les gastronomiques, vous allez juste suivre les étapes(elle a le sous titre anglais) et comprendre les condiments chinois un peu, si non vous n’aurez pas la saveur chinoise.
Made the pulled noodle for the first time. I was excited that I can pull the dough so looooong, like magic. I forgot to roll the dough before pulling it so the noodle turned out not so beautiful as the clip, but tasted very well. Thanks so much
My third visit on your recipes. I'm already subscribed. I was won head over heels hook line and sinker on my first video. I think you are absolutely AMAZING! So so generous of you to share your incredible insight.
Thank you for the lovely recipe! I was wondering is it possible to make some prawn spring rolls? I have been looking for a simple and easy recipe everywhere but haven't found one yet :( Thank you, love from Australia ♥
I rested the dough 20 min the first time and overnight the second time because it was late and I didn’t want to eat the noodles that night., I made it for lunch and the noodles still pulled well. I cooked for 2 min because my noodles were a bit thick and they were delicious and chewy.
I was in search for methods for noodle making some were cutting some use manual maker, I was planning to get the noodle maker but after watching your method I don't think I need it ,all the ingredients you use are already preset at home so tonight I'm going to follow your recipe .....love you ....thanks for the hard work....
D. Lawrence Miller I am Chinese and I did some research about it. It seems the curved ones are the same species as the straight ones. The shape is determined by temperature and the use of fertilizers. In my real life,I have tasted both of them, they tasted very similar. Sometimes the curved ones are more spicy. But they are interchangeable overall. The Latin name of them is Capsicum frutescens.
I think in the UK they sell a type called 'rocket chili', which looks a lot like the type in the video and the ones I saw in China. But I don't know if it's the same as Capsicum frutescens
Chinese are not selfish They share to all countries their knowledge from fireworks 🎆, ink , Noodles 🍜 and son on with out demanding patents and copyright. for all countries benifit .Thank you ♥God bless 🙏
