What is La Mian?
La Mian refers to hand noodles using traditional Chinese techniques. Chefs who have mastered the skill are held in great respect as culinary and performance artists. The dough cylinder is repeatedly stretched and folded to multiply into gradually thinner strands. The principle, as well as the aesthetics of the process, is similar to creating a large pizza dough. Fresh pasta noodles are cooked in the broth and are served in different ways, most often in the soup. While the La Mian restaurant is located all over China and elsewhere, the style of preparation came from the westernmost China. Simple noodles were well preserved by drying and serving as an important source of starch. Many provinces of Western China are ethnic Muslims, including northern Hui or Uyghur, people. La Mian Noodles appealed to their need halal, or religiously permissible, food.
Lanzhou is the capital of the northwest province of Gans. Most noodle shops identify themselves as La Mian in Lanzhou style. There are otherSignificantly regional styles, which differ in preparation, consistency of noodles and their serving presentation. Food even migrated to other countries adjacent to China.
noodle dough ingredients are simple: wheat flour and water. But turning the dough into noodles is not that simple. The dough must be moved enough to give the gluten of proteins to make the dough elastic. Different chefs can have their own techniques to sign and thin the dough into the noodles. There are also regional methods.
among the most common maneuvers, the dough roller is grabbed by its ends and stretched by gyre as skipping a jump rope. It can do it by pulling it up and sharply back down to slap a slightly floured work table. The elongated dough is folded and the ends are connected. That's draft, twisted together. A finger is inserted over the lower loop and the knit dough is spread to breakAnd at the fold.
An experienced chef can repeat these movements over and over again quite quickly. With each repetition, the number of noodle springs doubles and gradually becomes thinner. After completion, there is no hundred noodles, every thin as hair pasta, unusual. The most popular way to eat is to briefly cook the noodles in the broth and serve as a soup.
La Mian is considered to be many scientists as an ancient predecessor of many meals in the programs of noodles in Asia. Although it is created differently, Korean Ra Myeon and Japanese shoulders are very similar in finished form. The noodles are also commonly served as fried. During the summer, La Mian Sent cooled with salad bay and acetic dressing can be.