Host is Alton Brown - of Food Network's Good Eats and Iron Chef America - and author of several great books. His "hook" is food science. And tongue-in-cheek commentary.
Having lived six years in Japan, one year in Korea, spent a summer in Taiwan, and visited Hong Kong several times, I've seen similar demonstrations before. It is always fascinating. Somebody commented that this type of noodle is called "pull noodle." "Pull noodle" is, of course, la mian "拉麺" in Chinese Mandarin; lo mein "拉麺" in Cantonese; ramen "ラーメン, らーめん, or 拉麺" in Japanese; or ramyeon "라면 or 拉麺" in Korean. They can be delicious in any language.
I believe this video is part of the bonus content on the "Kung Fu Panda" DVD. I've watched it a few times.
ReplyDeleteHost is Alton Brown - of Food Network's Good Eats and Iron Chef America - and author of several great books. His "hook" is food science. And tongue-in-cheek commentary.
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ReplyDeleteThe name of this type of noodle in Chinese is literally "pull noodle".
ReplyDeleteyeah this was definitely from Kung Fu Panda. great taste! I had to have watched that 10 times. If only it was actually as simple as it looks...
ReplyDeleteHaving lived six years in Japan, one year in Korea, spent a summer in Taiwan, and visited Hong Kong several times, I've seen similar demonstrations before. It is always fascinating. Somebody commented that this type of noodle is called "pull noodle." "Pull noodle" is, of course, la mian "拉麺" in Chinese Mandarin; lo mein "拉麺" in Cantonese; ramen "ラーメン, らーめん, or 拉麺" in Japanese; or ramyeon "라면 or 拉麺" in Korean. They can be delicious in any language.
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