There's a Henan restaurant in Manhattan called Spicy Village known for it's 大盘鸡. I still haven't had it yet (I think I got lamb noodle soup when I went) but looking at photos their noodles are much wider and soup seems a bit thicker.
This video says the people running it are Fujianese, which is funny but not surprising as it's in the middle of "Little Fuzhou". What else is funny is the narrator saying "Hee Nan" like 100 times. https://youtu.be/1GfT8qAbT8Y?si=xHoOcPprjCztU6rF
my attempt at 手擀面 last weekend turn out well and i've been researching 大盘鸡 for the past few days and due to try it this weekend to host some friends. 择日不如撞日。
keep up the good work.
btw which of the sai bei xue flours on this page do you guys recommend?
Cheers! So interestingly that page doesn't seem to have the same bag we usually purchase - this is what we get: https://item.jd.com/100006939227.html (in case of a dead link in the future, for posterity it's the bag with the dumplings on it).
Yep, when in doubt a bog standard 中筋面粉 is a good choice for noodles, thus why that was the default in the written recipe.
That said, 高筋面粉 provides the very best noodle texture - BUT (sort of like pizza!) you have to be very careful to select the correct flour for the job if going that route. If you try to make pulled noodles with, say, a western-style bread flour, you're probably going to have a bad time. 塞北雪 works very well for the reasons we articulated in the post, ditto with Caputo 00 Chef Pizza flour :) Unfortunately we haven't explored many brands outside those two, opting for AP flour if we don't have either on hand.
There's a Henan restaurant in Manhattan called Spicy Village known for it's 大盘鸡. I still haven't had it yet (I think I got lamb noodle soup when I went) but looking at photos their noodles are much wider and soup seems a bit thicker.
This video says the people running it are Fujianese, which is funny but not surprising as it's in the middle of "Little Fuzhou". What else is funny is the narrator saying "Hee Nan" like 100 times. https://youtu.be/1GfT8qAbT8Y?si=xHoOcPprjCztU6rF
Man... maybe I should go there tonight...
Looking into it more, I his place got a bit of press ~10 years ago. Here's the NYT publishing the recipe -- https://www.nytimes.com/2013/11/17/magazine/chinatown-surprise.html?unlocked_article_code=1.Yk8.a0fA.70sydf-fYEzu&smid=url-share
and as always the comments section is a hilarious/depressing shit show
my attempt at 手擀面 last weekend turn out well and i've been researching 大盘鸡 for the past few days and due to try it this weekend to host some friends. 择日不如撞日。
keep up the good work.
btw which of the sai bei xue flours on this page do you guys recommend?
http://www.saibeixue.com/show/ShowCommodityList.htm?stairId=2&secondId=15&commodityType=1
Cheers! So interestingly that page doesn't seem to have the same bag we usually purchase - this is what we get: https://item.jd.com/100006939227.html (in case of a dead link in the future, for posterity it's the bag with the dumplings on it).
I *believe* it should be the 雪花粉 (http://www.saibeixue.com/show/ShowCommodityDetails.htm?commodityId=42&ty=1&secondId=15&stairId=2), which seems to correspond with the bag we use? But it seems they have other products that they recommend for noodles on the website.
JD links to a 高筋面粉 where as in the article you referred to a 中筋面粉. does it matter for this recipe?
i have always turned to 中筋 when in doubt.
Yep, when in doubt a bog standard 中筋面粉 is a good choice for noodles, thus why that was the default in the written recipe.
That said, 高筋面粉 provides the very best noodle texture - BUT (sort of like pizza!) you have to be very careful to select the correct flour for the job if going that route. If you try to make pulled noodles with, say, a western-style bread flour, you're probably going to have a bad time. 塞北雪 works very well for the reasons we articulated in the post, ditto with Caputo 00 Chef Pizza flour :) Unfortunately we haven't explored many brands outside those two, opting for AP flour if we don't have either on hand.