Three types of Northwestern noodles! There's a ton of different noodles from the Northwest, so we wanted to show you three different shapes of noodles that're commonly seen in home kitchens. We'll be going in escalating difficulty: first, noodle sheets (the easiest of the bunch); then 'cat ear' noodles (which're kind of shaped like a small gnocchi), and finally the ever popular daoxiaomian, which... takes a bit of a special set up.To go with this all, we'll also show you a simple, classic soup called "Hui Mian", which can be used with any of the above.Written recipe's over here on /r/cooking:https://www.reddit.com/r/Cooking/comments/fzupry/recipes_three_types_of_northwest_chinese_noodles/As always, huge thank you to Trevor James a.k.a. the Food Ranger for continuing to allow us to raid his backlog for b-roll haha. Super nice of him, if you'd like to see the full video of him eating noodles in Xi'an (and it's a good one), definitely check it out:https://youtu.be/QCmHazFA0uAAnd check out our Patreon if you'd like to support the project!http://www.patreon.com/ChineseCookingDemystifiedOutro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพFound via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRgABOUT US-----------------------------------------------------------------------------------------Learn how to cook real deal, authentic Chinese food! We post recipes every Friday (unless we happen to be travelling) :)We're Steph and Chris - a food-obsessed couple that lives in Shunde, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
