Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

liuzhou

liuzhou

42 minutes ago, Margaret Pilgrim said:

Of course Liuzhou's advice is practical.   But when approaching a new cuisine it is often more fun to try the impractical and romantic.    That's the way I introduce friends to cooking, one fantastic dish at at time, before they settle into how people really live day by day.

 

So...you might think about pulled noodles 

 

Or "biang biang" noodles   https://www.chinasichuanfood.com/biang-biang-mian-biang-biang-noodles/

 

Wow! That would be starting with the most difficult.

 

By the way, biang-biang noodles is a dish made with a type of hand-pulled noodles (拉面).

liuzhou

liuzhou

4 minutes ago, Margaret Pilgrim said:

Of course Liuzhou's advice is practical.   But when approaching a new cuisine it is often more fun to try the impractical and romantic.    That's the way I introduce friends to cooking, one fantastic dish at at time, before they settle into how people really live day by day.

 

So...you might think about pulled noodles 

 

Or "biang biang" noodles   https://www.chinasichuanfood.com/biang-biang-mian-biang-biang-noodles/

 

Wow! That would be starting with the most difficult.

 

By the way, biang-biang noodles is a dish made with hand-pulled noodles (拉面).

×
×
  • Create New...