Name: The Secrets Behind New York's Most Famous Spicy Noodle Dish — Prime Time
Uploaded: 2018-08-08T21:01:10.000Z
Duration: 8 min 31 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...

one of New York's most iconic noodle dishes,

- I'm very excited to check it out, so let's go.

- Lamb is something that we use a lot in our dishes,

Lamb is also used in other things like our

lamb pao mo soup and other lamb, you know,

there's like an iron pot lamb that's very popular in Xi'an.

and that's historically because of the trade,

the Silk Road, and different people coming through.

We do have heavy influences from that type of cuisine.

Working well with the spices, there's like a

new flavor-- - It really stands up to it.

It's not chicken. If it were just on chicken

I was still in school, and then after four years,

I joined the business because I just thought

- I'm going to ask our central kitchen chef, Mr. Wang,

He's very familiar with all of our operations here,

and he still personally cuts a lot of the meat himself.

- Jason, I notice we're keeping all these

our guests actually are probably going to be like,

"Aw man, they use the so much gristle and crap?"

It's just because you need that fat in order to,

when you're cooking on a wok, everything's going to shrink.

- Do you predominately only use lamb shoulder?

- [Ben] It really does give you that kind of

natural balance of a decent amount of fat,

- We're just going to marinate this a little bit.

It gets some of the unpleasant gaminess out of it,

but we just have to give it a better texture

- Salt, cooking wine. We have starch here and some oil.

Looks like we have enough lamb for our dish later.

Alright, we're going to bring it over to our store

here that's attached to our central kitchen.

- [Ben] So, that's like already sizzling hot

First thing in is the meat, give some of that fat

- The oil that we added before doesn't give it that flavor.

That's the house made chili oil that we use.

- It's not a competitive thing like in New York

where people are like militant about their favorite pizza

Like in China, your family name on the chili oil.

You'll have a picture of your ancestor on the bottle.

You can go to the Chinese grocery stores and you'll see.

you're gonna see a lot of, like a huge menu.

You're like wondering, "How do they ever cook

They probably don't get requests for a lot of them

very often, but it's important for Chinese chefs

- I never even thought about why a Chinese menu

would be long. Much less, that it is a point of pride.

It's like do you have people come in and by like,

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The Secrets Behind New York's Most Famous Spicy Noodle Dish — Prime Time

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