denniskpang

// 24-Hour Sousvide Iberico Pork (Shio Koji Marinaded) Buttered Yams Grilled Red Onions Sauteed Yam Leaves Red wine, pork jus I've been experimenting with shio koji a lot lately. I love it as a tenderizer and a flavor booster in all sauces. SeriousEats has a delicious recipe on it if you're interested. https://www.seriouseats.com/shio-koji-marinade-recipe

It amazes me what you can purchase on Taobao. I dig the pillow bowls though. It'd be really cute for a themed party.

The more times they can stretch and fold it, the more it will develop gluten and be chewier. For example: If you have Lamian with thicker noodles, it'd often be al dente and chewy. ***Sorry for the late reply, I'm not in the habit of checking this forum just yet.

The Lanzhou hand-pulled noodles made their way to the US in the early 2000s and it's been a favorite of mine since. The local shop by me had knife-cut noodles as an option, so I always lean towards them. I prefer my bowl of beef noodles with a bit of chili crisps and lots of coriander. The aromatics, the melt-in-your-mouth tender beef, and the noodles are ever so chewy and al dente.