On 2/23/2019 at 9:12 AM, liuzhou said:
Well, the guy in my local Lanzhou Lamian place (100 yards from my door), who is from Lanzhou, manages just fine without it.
I would assume it's closer to Latiaozi because it doesn't have any alkaline? It must take a huge amount of skill to pull them thin without any type of dough conditioner. How thin can he make the noodles?