Strips of dough pulled toe, arm's length slapped down on the counter and continuous rhythm.

Lam tossed in the walk, cooked until tender, mixed with a fiery blend of sauce and spice.

But it's the signature homemade chili oil clinging perfectly to these hand pulled noodles that makes the spicy human lamb noodles.

A legend in New York.

Head to New York and you'll find several Chinese noodle shops dotted across the city.

But the wide hand rip noodles from the shop celebrated by Anthony Bourdain.

This place is unbelievable.

This place is great.

Come from here now.

This is the central kitchen, where the popular spicy human land plate is made from scratch.

Spicy cumin lamb is a dish that's pretty commonly found in most of mainland China, like northern parts, especially.

But to put the lamb along with our wide noodles were the first to do that.

Is that because you guys like noodles or you felt like New York would respond to the noodles with the lamb way?

Were like, All right, something human, something lamb.

Let's make this dish so that this is my favorite right?

And then the noodles is my father's favorite because he just He's a noodle person.

He's not that much into rice.

So that's how it came to be.

The noodles start out like this, a simple dough mixture made with flour, water and a little bit of salt.

And then how long can that's it before your you have to pull way?

Rubio Togo Bank, Which I'll see you on that.

How can I just like like another meal you with?

So David recommends letting it sit for 10 minutes.

But if you ask Jason that's in 20 minutes of rest.

Why don't you take it out?

I'm pretty consistent.

He changes his mind all the time.

He's like, Ah, year ago.

Ah, year ago.

He will have standards like these on and then yesterday he would be like I want to change the waits for this and the but one part of the process never changes the noodle pull.

Each portion is pulled toe order.

If they're pulled early and set aside, the noodles will lack their signature chewiness.

How do you know when you pulled far enough?

Ideally, 5 ft s, but I just go by a Z.

That's about there you go.

That's about right.

That's a reference.

After they're stretched, Jason strips each noodle down the middle and throws it into boiling water way.

Find one new is better because it just carries the flavor a little bit better.

The noodles is always perfect.

They wider, but they tender nice and tender.

While the protein may not be the star, the most popular dish as she and famous foods simply wouldn't be the same without it.

To make the lamb, Jason and his father set aside seven ingredients.

This young people just a slit.

Uh huh.

There's a large or gun just a year, just a young Kim Jinjiang tunes hole.

Poor Peter and Paul David turns the walk up to full blast, adding in the lamb first and flipping it almost continuously.

You'll see them doing a combination that any idea is just to keep the meat from sticking to the size, because that means it's first thing David tosses in the rest of the ingredients and a spoonful of the restaurants.

Chili oil, which famously flew off the shelves after The New York Times recommended it to readers in May with a proprietary blend of 30 spices.

That's where the signature flavor and heat in this dish really come through the lamb sliced thin so that each piece really absorbs all that cumin and chili and spice.

Yeah, Sounds good, right?

You wanna try right now.

Are the O e o casually.

Oh, you got it?

Yeah, I'm all right.

No pressure, just in case.

Gotten so flavorful.

No, really.

I thought it was gonna be so spicy in your face.

Like very approach.

Very virtual the flavor profile of Shan Xi.

Xi'an cuisine is not Thio.

Burn your mouth off.

That's not the gulf.

It's a fragrant spices.

Shangla, you know.

So you have all the fragrances, you have some spice.

A lot of it looks intimidating because it's really red.

But that's, you know, part of the presentation of the dish.

But when we actually eat it, you know it's not.

It's not that I know.

It's very fragrant.

That's like the perfect word to describe that before the lamb and noodles combined.

Jason, add some more veggies, a spoonful of noodle sauce and more chili oil.

She is actually a very historical city in China.

The Silk Road actually starts in China, ends up somewhere in the Middle East, so There's a lot of folks going around.

A lot of culture, from different parts of Asia and beyond come into the city.

So that's how it has affected our food.

You know, it's very cosmopolitan of flavors, even though it's still concerned.

Chinese food, of course.

But you know, thousands of years of history has made it into somewhat of the unique cuisine.

What was once a tiny flushing restaurant has turned into 10 locations across New York City.

And as the restaurant grew, so did its loyal band of customers.

When we find it was open here we come in, like, 23 times a week.

We've been going on website to see, like the ingredients, like make our own like home made e didn't get Thio.

Then they came out with cookbook.

Oh, I already got the cookbook.

Yeah, that's the work right around the corner, and our back door is today Backdoor.

How often do you come four times a week?

Things is the most vitamin D.

I've gotten in, like five months.

Okay, it's a mhm Hold the chili flakes.

They're putting my lips.

Oh my God.

I'm like, pleasantly surprised at how it's not too spicy.

Jason has this like sign in the restaurant that basically says You shouldn't order something not spicy because their dishes air made and curated in a way where recipe is valued in the spices kind of essential.

That's the flavor you're ordering this dish for.

And then, just honestly, the added perks are tender lamb that's just beautifully marinated and delicious and honestly addicting chewiness to the noodles.

Look at the way it's coded.

You wouldn't get the flavor.

And the impact of this sauce without the noodle like the noodle is there to accompany that sauce.

And like you, you just carries that flavor throughout this whole dish.

It's just like a nice, fiery nous.

It's really, really good.

It's a reason to come to New York.

Oh, yeah, sure who was worth the stuff?

Yes, try it.

You will not regret it.

As an Asian kid.

You know how these kids you're you're not supposed to go into restaurants, but I don't regret that at all.

You know, after 10 years of being the business, I feel like it was the right decision.

It's not just about financial reward, it's about making impact.

It is about people recognizing what we're doing as a way of, you know, spreading our culture.

That actually is worth more than anything else.

That makes it better.

Needle here, you're dead.

He's not here to witness The way we see it, I think we make the same quality of noodles.

I think my father would say he will always make fire noodles.

But you know, you could say that I believe in my own abilities.