zhenjiang bounced noodles 1
Host A: When talking about the breakfast of Zhenjiang people, not only do they have the noodles from north, but also the soup buns from south.The mix and match of the food from both parts makes it a unique dish of its own.Meanwhile, the way of making noodles is very special, for it is not made by rolling out the dough but by bouncing. It is called “bounced noodles”. Let’s find it out.
Host B: Now, the chef behind me is Mr. Yin from Shao Shunxing restaurant. He is preparing for making the noodles. Look! He uses a thick bamboo pole and chain on the set.The pole is particularly thick and it is about 8 to 10 centimeters.Mr. Yin, how long is this bamboo pole?
Mr. Yin: This bamboo pole is about two meters long.
Host B: Are you going to bounce the dough with it?
Mr. Yin: Right.
Host B: How long does it take to make it ready to use?
Mr. Yin: About 15 minutes.
Host B: How many times are you going to bounce it?
Mr. Yin: More than a thousand times.
Narrator: It sounds like hard work.Yin Yan is sitting on one side of the bamboo pole, pushing his body with a single leg, like bouncing on the seesaw.He needs to put all his weight on the pole every time he bounces.It requests extremely high technique to use average force pressure and even speed to ensure equal power on the dough.
That technique can’t be mastered overnight.It’s ben about nine years for Yan Yin to learn to make Zhenjiang noodles.And just this skill of “bouncing the dough” took him six years.With the bouncing of over and over again, the dough is stretching out inch by inch and unfolding all over the board.
Host B: It is so big now! It’s all over the moulding board, and there is still some left over there.
Mr. Yin: Yes, it’s not done yet. We just finish the bouncing , still need to roll it out about 3 to 4 times.The finished piece will be twice bigger than current one.
Narrator: It turns out that bouncing is just the first step. YanYin needs to roll out the dough repeatedly in order to make authentic Zhenjiang noodles.To make the dough thin and chewy, it is very strict to bounce first then to roll.The piece will be chewy and pliable if the bouncing step is done well.Yan Yin has his own method to check the result of his work. He will examine if the piece of dough is thin enough and if the light can pass through it.
Mr. Yin: It is almost done.
Host B: That’s it?
Mr. Yin: Right.
Host B: Exactly how thin is it going to be?
Mr. Yin: Let me show you.
Host B: Wow! The light can shine through the dough! We can see the shadow of the characters.