Jiqing Meng doesn’t show off for customers, but our photographer got a look at his technique. Credit: photo by Rob Bartlett Jiqing Meng, the “Mr. J” behind Mr. J Hand-Pulled Noodle in Ocoee, says he’s ...

Stepping into Ruyi Hand Pulled Noodle, diners immediately get a glimpse through the open kitchen at how the food is made. Dough is transformed into golden strands right in front of customers’ eyes as ...

Chef Antony Gor of the Sol Hong Kong Cafe shows The Lift how to make hand-pulled noodles. They’re not on the menu, Gor says you’d have to ask nicely to get them. The noodles are, however, simple to ...

Add Yahoo as a preferred source to see more of our stories on Google. Kung Fu Noodle recently opened a shop on Godown Road in north Columbus. Hand-pulled noodles are the main attraction, which ...

Kuai An Hand Pull Noodles is a recent arrival to the crowd of Fujian-owned Lanzhou noodle joints in east Chinatown, occupying the space where the popular Eastern Noodles once simmered its soup.

Add Yahoo as a preferred source to see more of our stories on Google. The rope of dough in chef Wei Dong's hands is folded in two. With a shake and a stretch and another fold, two becomes four. Shake, ...

Quickly, but carefully, pulling and stretching the dough, looping it over and over between their hands, with an occasional slap on the table, is one of the traditional ways they make noodles at ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. For cookbook author Kristina Cho, noodles — especially the Chinese versions she grew up with — are like poetry.

Fresh hand-pulled noodles created on the spot as a sort of combo floor show and display of food prep seem to be everywhere in North Texas lately, and Taste of Peking in Plano is not about to miss out ...

The rope of dough in chef Wei Dong's hands is folded in two. With a shake and a stretch and another fold, two becomes four. Shake, stretch, fold, twist: eight. With each stretch, each shake up and ...