Description
The lump of dough is as big as a Labrador, and sits quietly until the noodle-maker takes up a portion and slams it on the table"Bang!"to break down the gluten. Then he stretches and twists the dough back and forth like taffy until he holds a cat's cradle of noodles. Those hand-pulled noodles are served in noodle soups with various add-ins like tendon, pork bone, intestine, and fish balls. The shop also makes peel, or knife-cut noodles, identified on the menu as "planed noodles." These are wider and flat, a free-form pasta that's made by shaving ribbons of a hunk of dough. The newly born noodles sail straight from the cleaver into a pot of broth.
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