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Woo! Look at that. You've had the foodbefore, but today we're going to have you guys make the food. Are you guys up for it? We're so excited. We're so excited. All right, I guessI'll try it first. OK, please.

Please, Sarah. OK, and then I'mgoing to indent it– Yep, there you go. –right? OK, woo! My god, wow! It's plastic! There you go. It's crazy how elastic it is.

Yeah. Wow! There you go, perfect. Wow! We're the Leung family,and in 2013 we started a food blog called “The Woks of Life.” It began as afamily side project. And eventually itevolved into a journey of documenting our culinarygenealogy for readers.

From around the world. The blog has gathered awonderful virtual community, and been recognized asthe online authority for Chinese cooking in English. – Is it spicy.- Mo. – I mean— It's spicy. –it is. It's not too spicy,but it's spicy. It's spicy.

[laughs] You could saysometimes there are too many Lam cooks in the kitchen. But we wouldn'thave it any other way. As we've grown,we've kind of like gone outside of ourcomfort zone a little bit and tried to do researchon regional cuisines that we aren't as familiar with. We'll go back toChina when we can,.

And learn from thepeople at the source. I'm always poking myhead into the kitchen, or on the street food. I'm like, hey, whatis that guy doing? [inaudible], what is that? Growing up, we werevery much concentrating on the food thatcame from, like, our respective families, right? Like, my mom's sideShanghainese, my dad's side.

Is Cantonese. And then we sort of discoveredSichuan food and, like, Hunan cuisine, and Yunnan. There's so manyregional differences in the cuisines of China. Like, just to say “Chinesefood” is like a crazy, like, monolithic, like– Exactly. It doesn'tcapture the variety.

Western Chinese food wasless known here in the US previously. Restaurants like Xi'anFamous Foods in New York City have really popularized it. [music playing] Welcome, welcome. Welcome to our store. Welcome to Xi'an Famous Foods. Thank you so much.

You introduced thisWestern Chinese food to us, actually, as a family– Thank you. –so it's awesome. In the case ofXi'an Famous Foods, I'm always amazed atthe hand-pulled noodles, or how they're made. It's like, well, why– whyisn't that noodle breaking? So my father David isgoing to show us how to make.

The dough from flour first. Awesome. The noodles atXi'an Famous Foods are made from a simplemixture of flour and salt, with water graduallyadded and kneaded in. Oh, wow! Weird. It's like the opposite for us. Yeah!.

[laughter] After the dough has restedfor a while, we oil it, slice it, and thenset it aside to rest a little bit longeruntil it's elastic enough to be pulled into noodles. OK, so we're going totake a piece of dough, and we're going to startripping it into noodle. So I'm going to roll thisa bit, a little wider, and then we're just going to–.

I'm going to indent the middleof it, just a straight line. Rip easier? Exactly. To– to guide theshape of the dough as you're ripping it apart. Right. So go ahead and grab this. I like to say it's kind of likea game console, like an Xbox. So then I'm just pullingit apart to about.

Past my shoulder width,and I'm going to start swinging up and down like this. Oh, my god! That sound! That sound is biang. That is why we call itbiang biang noodles. We call hand-rubbed noodles– it's a biang biang style noodle. You know, once it gets tobe about four or five feet,.

Depending on how longof noodles you want, how thick you want it to be,you can start basically just grabbing the middle partwhere the intent was, and then just rip it apart like that. – Oh, wow.- And that's it. Perfect. And you don't have to rip itall the way through, you know? It's good to have a long noodle. Yeah.

You know, everlasting life. Yeah. Yes. [inaudible]. Yeah, I want tosee the master. OK, he'll do one. He'll do one. Whoa! Woo!.

Wow. Yeah, look at that. It's longer than yours, Jason. Your dad's wingspanis a little bit wider. There you go. Anyone want to try? All right, I guessI'll try it first. – Yeah, Sarah first.- OK, please. Please, Sarah.

OK, so I'm going to– So you could justkind of flatten it– I'll flatten itout a little bit. –a little bit with yourhand, or with the roller. Yeah.- OK. Nothing to it. Very easy.Very easy. All right.OK. OK.

OK. [laughs] The dough is very forgiving. Yeah! Don't break! All right. [laughter] Wow! Oh, now you have to–.

Ah, a little rough on theedges there, but you know. Oh, Ma's is a little thick. Wow! Good job. [inaudible] All right, so now thenoodles are all inside the pot, and then we're goingto take these noodles out and sear with oil withthe chili spice on top. That sounds great.

Amazing. [music playing] [sizzling] If you guys areever shorthanded, just give me a call. [laughter] Yeah, I mean, you guyshave the noodles with you. Those are the onesthat you guys pulled. Wow!.

We [inaudible]. It's so good! The chili oil is so fragrant. So Jason, how did youactually get into the business? And I know your father startedin a small stall in Flushing, but how did you grow itto such an empire here? Well, I wouldn't say”empire,” but definitely we came a long waysince our first hole-in-the-wall in Flushing.

You know, we were chattingbefore about how there's no– [inaudible] was notreally known in the US, and that was actually thebiggest reason for him. Not because of fam– necessarilyfor commercial reasons, but just becausehe misses the food and he really wanted to have it. And then he figured, whydon't I just cook it myself and then share it with peoplelike me who also miss the food. And that was really the puremotivation behind the business.

[laughter] This is a rarecompliment from him. I must enjoy this, bask inthis glory of compliments. At the end of theday, we're just working towards the same goal.- Yeah. We have high standards. He has high standards. I think I have higher than him. He has higher than me.

That's exactly how that works. Yeah. That's how youkeep up the quality. Yes. Yeah. You know, we check each other. And yes it soundsnegative, right? But at the end of theday, what's the result? You end with a productthat's actually good,.

And people benefit from that. So— Yeah. So maybe weshould bicker more? Yeah.[laughter] I don't think we need anymore. We have plenty, yeah. Yeah. Cheers, cheers. Every restauranttrip we go to,.

Sometimes we won't see anything,and then other times we'll see, hey, look at that. That's pretty unique. Whether it's a styling, orwhether it's a way that they present it or cook it. Wow! A lot of times ittranslates into– into dishes that we want to make. [music playing].

So I think forthe soup that I'm going to do a noodlethat's slightly thinner, texturally, with the soup. I feel like that'swhat we're used to– – It's definitely what we're do.- –like a thinner noodle soup. Yeah. And then I'm going toscore it in the center. Maybe you shouldmake the divot with this instead of that.

OK, maybe– right.This is– Maybe that's tooharsh of an edge. OK, I'll try that. Yeah, do what they said. Oh! It's doing it. Wow! Ooh! OK, so I wouldn't call that a”thunderclap,” but that's good.

No, because it'sso much thinner. But– not quite thethunderclap of this morning, but pretty good. Oh. Oh. OK, all right, maybethinner is– maybe that's why they don't make them thinner. We definitely haven't masteredit quite as well as they have. We're definitely still–.

We're definitelystill new to this one. –in training. It's so technically,like, challenging to develop those recipes. I'm not going to say it's,like, super difficult to, like, make them, because,like, it's obviously doable. But, like, there is a ton oflearning that goes into it, and time and effort. It has like a–.

You see how that ribbon like– I love that. Yeah, this– this– Yeah, that looks really good. Yes, it looks really good.Yeah. It turned out great. There's definitelysomething to be said about being able towork with your parents as– as your parents, butalso more as equals, too.

And I think that'svery tricky, and not all families are– want todo that, or can do that, or are OK with that. And I think that in thatsense my parents are– you are cool. Because I think that theydefinitely respect our opinions and what we bring to the table. And wow, thelamb's, like, super– The lamb's good.

Yeah. Wow. That lamb justmelts in your mouth. I don't say it tastes thesame as at Xi'an Famous Foods– No, this reminds me of– –but it tastes very close. –it reminds meof yangrou pao mo. It's really nice. Well, what I wassaying to ma earlier.

Is, like, how nice it is to justcook for the sake of cooking. Even though— That's so true. –it is a little bit ofa recipe development, but I felt like just so relaxed and– Uh-huh, yep. –now we're just havingthis really nice meal, and– That's how some of those– –more fun, I guess. –some of the recipescome to be– come.

To be made on the blog, right? All our stuff that we love. Yeah. That's true. [music playing]

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