Name: Everything From This Biang Biang Mian Shop, From Lamb Shoulder To Beef Shank | $treet Eats LA
Uploaded: 2020-10-23T23:25:49.000Z
Duration: 6 min 3 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Basic passive voice

It's a sound that it makes you slap it on the table this hand pulled and porn Uh, it is a Northern star style street food tucked away inside a bar in Highland Park.

Chef Robert Lees Bang bang noodles is bringing his version of the popular Sheehan Street food noodle dish to Los Angeles.

Yeah, my friend sent me on TIC tac and when she sent it to me, it's like I like the fact that it was hand pull with the most.

I've never actually seen someone hand pulled noodles.

It was a dish that I really connected with this in the East Coast and something I could eat on a daily basis.

Aside from that is that it's a naturally fused cuisine from northern China where refuses, like Muslim culture, in Chinese culture together.

That's the main thing I really liked about it.

I learned to work with, like, different noodles for a long time.

I cooked in different restaurants for a while, and I worked with different process for a while to and This was one of the dishes that really kind of connected with.

Yeah, it is a lot of practicing to kind of build and learn it.

At the moment, I still feel like I'm cost learning and teaching myself on how to get this going and get it right.

She on tomato, small plate chicken, baby.

So everything needs to be kinda quick and done.

You got to noodles per order, obviously cook these bad boys and then we turn them into whatever the actual customers want.

And from there on, we have also another choice of protein.

So it's kind of like a customizable bowl.

They could off stuff out and in, but we personally like everything in there, and from there on, we finish it off with other sauces.

It's up for the shot is with the chili oil.

E started off with his menu with just the tingling humans do because I just connected with soup more like noodle soups.

I developed the sauce version of it, and then from the sauce version, it was basically the more popular dish in the East Coast.

On I developed another dish where I want Thio have our voice in it.

Now it's like a new, uh, young young Men style street food and she on the bridge to tomato and also the bok choy.

A chicken dish is a playoff, a dish called big plate chicken and braised chicken with different spices.

You have session on peppercorn and a lot of stuff.

Lamb is definitely the most popular protein.

The reason why is because it's the most popular protein in northern China.

And aside from that, we also have a braised beef version of Beef Shank.

I really want to try to keep my protein and all the mean and everything.

I like the actual idea of having a as like a fresh product, but I didn't want to outsource my protein a swell.

So I just want to make it in house kind of a long process, but I personally think it's worth it because of the end result.

The noodles are made fresh every day, right before service begins.

It's a belt, a noodle that Robert stretches and tears by hand to effectively make these noodles.

The dough has to be fresh since no preservatives, Air added.

Letting the dose sit overnight would make it impossible to stretch and tear into this type of noodles.

This also ensures a better texture and a better bite for the noodle when it's cooked.

How'd you find out about gangbanging just rolling on the instagrams?

How I came across it and, man, I'm not disappointed.

It was fires, to be honest, like the flavors in here never had them before.

It's like an endless cycle with this noodle shop right now, because the demand so high morning for Catherine.

And aside from that, the preparation is so demanding to and it's tedious.

I personally think it's it's important to have just a little bit of more diversity because L.

A is a diverse culture and we definitely have a lot more cuisines.

I just want to have something where it kind of radiates my culture.

I'm trying to refine Ella Street food by making everything from scratch and trying to make something at least that is healthy.

And something that police something for dinner, lunch and, you know, on all day kind of meal.

There's gonna be a point where we can't because of the demand I was doing in the street for a while.

I did this for, like, 67 months by myself.

So I have, like, a line down the block for like, at least I like 50 or 50 deep.

In the beginning, you have to wait for, like, an hour or two, and and sometimes you'll get your food and sometimes you won't get your way implemented something I wanted to do away before when I was selling by myself.

A pre order process and all I do is just pick up because I was selling it by myself.

I just saw all these noodles ahead of time and at least alleviate.

We're ideally kind of sold out throughout the whole weekend, but Friday usually gets filled out a little bit faster than usual.

Well, I'm kind of kind of like strange Asian e, like hot soups and hot days.

It was just like noodle soups in general, so I'll gravitate towards it almost all the time, even in the hot weather.

 When I first started this, I like hot soup so much, that's all I sold because I wanted people just drink hot soup in a hot summer day. 

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Everything From This Biang Biang Mian Shop, From Lamb Shoulder To Beef Shank | $treet Eats LA

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