Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads by Florence Lin - Recipes & Cooking Advice - Eat Your Books

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Rinshin
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#1 Posted : Wednesday, March 13, 2019 7:06:50 PM(UTC)

I like to ask if anyone who has this book can tell me if this book has actual Chinese noodle recipes such as hand pulled, biang biang, lo mein egg noodle etc? I'd like to get a book on actual noodle making and not recipes using various noodles. If this book does have instructions on noodle making, I can purchase via Amazon or Ebay. I am somewhat familiar with Xian style hand pulled noodle making but would love to have a written book on noodle making. Thanks.

debkellie
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#2 Posted : Friday, March 15, 2019 5:20:38 PM(UTC)

It seems from the reveiws of the book on Amazon that it just may have actual recipes/techniques for making your own!

Sally
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#3 Posted : Saturday, March 16, 2019 9:17:36 AM(UTC)

Just pulled out the book. The first chapter includes recipes for homemade Chinese egg noodles (dan mian), homemade Chinese eggless noodles (bai mian), steamed noodles (zheng mian), Yi fu noodles, green jade noodles (feicui mian), shrimp roe noodles (xia zi mian), silver needle noodles (yin zhen mian), dragon's bears or pull noodles (long xu mian or la mian),  pull noodles (simple version), and shrimp paste noodles (xia mian). There's another chapter with a recipe for rice noodles too.


 


All Under Heaven by Carolyn Phillips has recipes for biang biang noodles and shaved noodles.

Rinshin
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#4 Posted : Saturday, March 16, 2019 9:39:55 AM(UTC)
Thank you so much debkellie and to Sally for providing detailed info on what noodle making can be found in this book. I plan to purchase this book after my trip and try “my hands” on noodle making.

I spent a week with my father’s wife who is from Xian and for the whole week we ate different ways to eat her hand pulled and some made into coiled pancake-like ke bread filled with minced green onion and brushed linerally with sesame oil. She has shown me how to make hand pulled noodles before but this was the first time watching her use the same dough covered in oil, refrigerated, and kept for 5 days to prepare different styles. Most times we ate simple chilled with hot chile oil, vinegar, soy sauce, and chopped green onions. We even made 3 styles of potstickers with her making the wrappers and me making one vegan and regular filling. We made boiled Chinese potstickers, Japanese steamed and pan fried gyoza and finally Korean style deep fried mandou for my sister in law. She also used the similar dough to make filled baozi using whatever ingredients we could find in our airbnb kitchen with limited items. This woman is incredible in her skill of making hand pulled noodles. I can usually pull to about 15 inches before breaking. It is a pull, stretch, swing, pull motion.

I have always loved noodles and started making udon since my early 30’s and make off and on decent soba but the Chinese method of not using cutting utencil intrigued me and like to learn much more. Btw, my soba comes out good sometimes and other times not good. Soba making is difficult to master because so brittle and drier.

So, thank you so much for the info.
Rinshin
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#5 Posted : Saturday, March 16, 2019 1:54:42 PM(UTC)
I could not wait and bought the book. Here is a good info on Florence Lin

https://youtu.be/N9h8Sx3QFAg
Sally
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#6 Posted : Saturday, March 16, 2019 4:54:34 PM(UTC)

What a delicious sounding week you had! I look forward to hearing your reviews on the noodle recipes.

mjes
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#7 Posted : Tuesday, March 19, 2019 11:40:08 PM(UTC)

Now that you have Lin, you may want to look at The World's Best Asian Noodle Recipes which has instructions for:



  • soba noodles

  • ramen noodles

  • egg noodles

  • udon noodles

  • tofu noodles

  • sujebi (sweet potato)

  • oil noodles

  • acorn noodles

  • lotus leaf noodles


Obviously, a bit hit and miss but ...


After a class on Classic Chinese Noodles (made buckwheat "fire cracker" noodles, millet Ge Da noodles) I searched for Asian noodle making sources and came up with very little ... slightly better on dumpling wrappers but ... I think there is a big opportunity for a cookbook here.

Rinshin
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#8 Posted : Monday, June 10, 2019 1:18:22 PM(UTC)
Wow mjes, i missed your reply two months ago as I was in Japan. What a wonderful book that is. I am certainly buying. There are so many styles of noodle in Japan. Most people know of some categories such as udon, ramen noodle, soba etc. But within those broad categories, there are more sub-categories depending on size, taste, texture, ingredients, etc as well as regional styles of using those noodles.

And, I know I am only scratching the surface of all the great noodles found in China, Korea, and throughout Asia. Just being introduced to noodle pulling has been fascinating.
Rinshin
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#9 Posted : Wednesday, June 19, 2019 6:17:09 PM(UTC)
I went through the book and unfortunately, it is very scarce on actual noodle making. I cannot imagine actually making any noodles following the limited instructions in this book. None on hand pulled styles. So, yes, there is a room for good books on noodle making with detailed instructions, photos and illustrations.

But, this book has some interesting southeast asian noodle recipes. I am not sure there is even one Korean noodle recipe and just a few Japanese recipes.
mjes
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#10 Posted : Monday, August 19, 2019 4:58:52 AM(UTC)

Have you read Jen Lin-Liu's On the Noodle Road? It provides some interesting information and recipes on Chinese noodles. Her previous book Serving the People includes her internship in a Beijing noodle shop.

Rinshin
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#11 Posted : Monday, August 19, 2019 12:50:09 PM(UTC)
Thank you mjes for pointing out On the Noodle Road. I just purchased it. Looking forward to delving in.

I have about 25 Japanese language books on japanese noodles and noodle making. They are quite good and detailed. I have not found the same caliber of books in English yet on Japanese noodle making. Too bad these good books are not translated into English.

I have a feeling that noodle making in China may be regional and certain age group. Two women who showed me hand pulled noodles were both from Xian and older than 50. If i can figure out how to post a photo of them stretching noodle I will on ipad.
Rinshin
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#12 Posted : Thursday, August 22, 2019 1:39:31 PM(UTC)
I am now in chapter 4 and love reading this book. Very educational and realized that my limited knowledge of China was even more so limited. Constant looking at the map and checking food and place names.
mjes
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#13 Posted : Friday, August 23, 2019 12:31:02 AM(UTC)

Glad you are enjoying it ...

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