369492 Fri Feb 09 14:25:49 -0800 2007 15 1 San Francisco Bay Area 0 2277240 Lots of posts here on the topic of hand pulled noodles. I want to learn the technique. I am looking for a person or class who can teach me. I have tried on my own and realize it will probably take a long time to master. Does any one knows of a chef or restaurant that actually pulles the noodles by hand not just serves hand pulled style noodels. I am willing to pay or work for free to learn. Any thoughts, Mats H Fri Feb 09 14:25:49 -0800 2007 67058 drcuisine 1 2277343 A while since I was there, but Ten Fu in Menlo Park has pictures on the walls of the chefs teaching school kids how to make hand-pulled noodles. http://www.chowhound.com/topics/30524 Fri Feb 09 14:55:25 -0800 2007 2277240 10039 Melanie Wong 1 2277380 Thank you Melanie, I called Ten Fu and they unfortunatly told me the chef does not make hand made noodles. I know this can be done. I've seen it with my very own eyes. I will learn to make my own hand pulled noodles. God help me! Fri Feb 09 15:08:11 -0800 2007 2277240 67058 drcuisine 1 2277413 I was watching Gourmet's Diary of a Foodie on PBS and they had an episode where a Chinese-American chef went back to Beijing to learn to make lai mien and also buns for dim sum type treats. It was a cooking school in Beijing. The trick to making the noodles is to use "Alkaline Water" in the dough. Maybe this is on you tube... the effects of alkaline water were truly fascinating. Fri Feb 09 15:18:01 -0800 2007 2277240 51559 funmarysf 2 2640631 What effect did the alkali water have on the dough? I bought some alkali water but have not found a recipe that says when to add it, and how much! Janet Thu Jun 07 19:46:47 -0700 2007 2277413 103938 dwread 1 2277721 Very interesting tip on the alkaline water. I have serched youtube without luck other than clips of pulling the noodles. Which is very great to watch. I may try a little draino in the pasta dough tonight and see what happens. Fri Feb 09 17:01:27 -0800 2007 2277240 67058 drcuisine 2 2277744 Here is the link to the website of the episode... maybe you can inquire about it from them http://www.diaryofafoodie.org/episodes/4/index.html Fri Feb 09 17:10:09 -0800 2007 2277721 51559 funmarysf 2 2277750 Try baking soda rather than drano. It is at least food grade. Do you have Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads? It contains a few pages on la mian. Fri Feb 09 17:13:01 -0800 2007 2277721 10133 wally 1 2277787 I have a lot of ccok books but not Florence Lin's book. I will look for it. Appriciate the suggestion. The suggestion of sodium bicarbonate insted of sodium hydroxide is also well taken. Thank you! Mats H Fri Feb 09 17:23:43 -0800 2007 2277240 67058 drcuisine 2 2277977 It is not so much the ingredient (sodium hydroxide or bicarbonate) as it is the purity. If you had reagent sodium hydroxide or a solution of such, that is one thing. Drano is another. Fri Feb 09 18:42:58 -0800 2007 2277787 10133 wally 1 2277873 I believe it's called Chef Wangs in Millbrae, kinda across from the Millbrae Pancake House. Anyway, they used to have hand pulled noodles, you could hear the slapping of the noodles when you ordered them, so they were very fresh. I hope they still have them there... Fri Feb 09 17:54:20 -0800 2007 2277240 15457 peppatty 1 2640619 Next week Foodtv has a show about noodle pulling: http://www.foodtv.ca/ontv/titledetails.aspx?titleid=103949 Janet Thu Jun 07 19:44:15 -0700 2007 2277240 103938 dwread 2 2642516 Oops, never mind. That link is only good for Canadian cable television. Fri Jun 08 11:40:26 -0700 2007 2640619 103938 dwread 1 2645288 It may be easier to find a place that has hand-pulled noodle chef than to actually get them to teach it to you. Most of the Shandong chefs in Korean-Chinese restaurants should know how to hand pull noodles. Some still do it manually all the way, but some finish off the last steps on the machine press to speed up the process. Off the top of my head I know Tsing Tao in Campbell and QQ Noodle in Fremont both still hand-pull them all the way. Tsing Tao is an old Shandong chef, whereas QQ Noodle has a young chef form Shaanxi, China doing it. You can see reviews of QQ Noodle on this board and/or with pictures on the link below: http://eat.tanspace.com/2007/04/11/qq-noodle-in-fremont-too-q/ -t Sat Jun 09 16:08:13 -0700 2007 2277240 10163 tanspace 1 4190866 Did you ever find a lah mien master in the bay area? I'm searching for one now too. -Michele Thu Nov 20 21:24:41 -0800 2008 2277240 31089 michgates 1 4192068 Just like Tanspace said, QQ Noodle in Fremont has them. I've dined there and yes, they have them. - Lando www.SpotsForDates.com Fri Nov 21 10:53:17 -0800 2008 2277240 189770 Lando