Lanzhou beef noodles
Hand-pulled wheat strands are the defining craft. Record the target strand shape and elasticity before comparing a mechanized sample with a hand-pulled one.
China · Regional noodle guide
Chinese regional wheat noodles
Compare the shape and preparation behind seven regional bowls, from thin pulled strands to wide ribbons and alkaline noodles.
Compare the noodle styles
Shanxi knife-shaved noodles
The cook shaves pieces directly from a dough block. The varying thickness is part of the eating experience.
Henan hui mian
Stretching wide ribbons gives this soup noodle a different shape and bite from a thin cut strand.
Shaanxi oil-splashed noodles
Wide ribbons give the oil and seasonings a broad surface. Compare the noodle after dressing, including any sticking where strands overlap.
Sichuan dan dan noodles
Use a cooked sample to judge the balance of the wheat strand, sauce and topping. Test how the strand carries the sauce after tossing.
Wuhan hot dry noodles
An alkaline wheat noodle is warmed and drained before it is tossed with sesame sauce.
Chongqing xiaomian
Fresh alkaline noodles are cooked and combined with a separately prepared seasoning.
Choose the forming method first
- Sheet and cut
- Measure sheet thickness, strand width and portion weight for the styles you intend to produce by rolling and cutting.
- Pull, stretch or shave
- Start with a reference sample of the intended shape. Check how the proposed forming method changes the edges, thickness and cooked texture.
Production trial
What to record
Describe the target bowl, noodle profile and point of service before requesting a machinery trial.