Noodles and dumplings
Lanzhou lamian: hand-pulled noodles of north-west China
Lanzhou lamian is a bowl of hand-pulled wheat noodles in clear broth with radish, herbs and chili oil. Learn the broth, noodle shapes, toppings and how it is eaten.
Noodles and dumplings
Plain-English guides to hand-pulled and knife-cut noodles, chow mein, manti and dumplings, the noodle dishes behind a Lanzhou-style menu.
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Noodles and dumplings
Laghman: the hand-pulled noodle dish of Central Asia explained
Laghman is a Central Asian dish of hand-pulled noodles with a stewed meat and vegetable sauce. Learn its Uyghur roots, how it is made and how it differs from lamian.
Noodles and dumplings
Knife cut noodles: what they are and how they differ
Knife cut noodles are chewy wheat noodles sliced or shaved from dough with a blade. See how they are made, how they differ from pulled noodles and what suits them.
Noodles and dumplings
Biang biang noodles recipe: wide hand-pulled noodles at home
A biang biang noodles recipe for wide, belt-like hand-pulled noodles with garlic, chili flakes and hot oil. Dough, pulling, cooking and the sauce, step by step.