Andrew Zimmern showcases Xi'an-style hand-pulled noodles, serving them with an aromatic braised beef soup.Andrew Zimmern showcases Xi'an-style hand-pulled noodles, serving them with an aromatic braised beef soup.
[MUSIC] [APPLAUSE] What's up, everyone? Good morning to you. Gosh, so many things to talk about. So many things to cook, so without further adieu. Let's get to making some of these noodles. If you wanna make a hand pulled noodles. You need a piece of metal where the noodles wont stick. I have a stainless steal kick plate from a door. And what I'm going to do so I'm gonna reach in here, take out my pieces of noodle that don't stick together because I've oiled them. And laid them in the pan, right? And the first thing I do is I start beating. [SOUND] And you just stick the ends there. I'll cook this batch by grabbing them in the middle, pulling through, you can do this every single time. [APPLAUSE] [APPLAUSE] Now, you are going to have big pieces of noodle. It's unavoidable, I always try to pick the smallest noodle last if i'm making a batch. Cuz it's gonna cook different ratios, i'm gonna pull out a couple of pieces of this noodle. And the next thing we do, is we wanna build. Our soup. So I put this aromatic beef soup over the top of it. Serve this with a spoon and chopstick And I wanna keep that big cap of fat on there. I'm not gonna cut it an angle. I'm just gonna cut it into four or five pieces straight up and down just so it's a little easier to eat. [BLANK_AUDIO] There's that. A few little pieces Of cooked bok choy or can be done the day beforehand. A little bit of Chinese chive. Some crispy shallot on top of that. Wonderful flavor and insane, insane texture. And then something that the guys have chef shopped, just gave me a little bit before hand. This is soy salt, so I'm gonna season the meat, with a little bit of soy salt, that's an aromatic noodle bowl right there. [APPLAUSE] Thank you very, very much. [BLANK_AUDIO]