How to make Chinese hand-pulled noodles – Hong Kong chef shows his masterful technique
Peking Garden’s head dim sum chef shows off his memorising noodle-making skills, as he transforms a lump of dough into delicate strands by hand. Reporter Bernice Chan gives it a try, with interesting results
Every night at 8.30pm at Hong Kong’s Peking Garden it’s showtime.
A chef emerges from the restaurant’s kitchen with a trolley and starts handling dough. He bangs it hard on the surface a few times to make it more pliable before twisting it. Then he throws some flour on the trolley’s surface and quickly stretches the dough. He folds and pulls the dough that soon becomes two strands, four strands, then eight, 16, 32 ….
Less than two minutes later the chef has magically created thin strands of noodles from the large piece of dough.
How does he do it?
I enlist the help of Leung Chi-cheung, head dim sum chef at the restaurant in Alexandra House, in the city’s Central business district, to teach me this magic trick.
