In this video, three Italian chefs travel to Shanxi, China, the birthplace of Chinese noodles. They are amazed by the variety and artistry of the noodles they find there, as well as the simple sauces that are often used to accompany them. The chefs also learn about the history and culture of noodle making in Shanxi.
The video begins with the chefs arriving in Shanxi and visiting a local market. They are immediately struck by the variety of noodles on display, including thick, chewy udon-style noodles, thin, delicate egg noodles, and hand-pulled noodles that are as long as an arm. The chefs also notice that the sauces used to accompany the noodles are simple, often consisting of just soy sauce, vinegar, and chili oil.
The chefs then visit a noodle factory where they see how noodles are made by hand. They are impressed by the skill and precision of the noodle makers, and they learn that each type of noodle has its own unique method of production.
The chefs also visit a number of noodle restaurants in Shanxi. They try a variety of different noodle dishes, including biang biang noodles, a type of wide, flat noodle that is tossed with a spicy sauce, and knife-cut noodles, a type of thin, square noodle that is served in a clear broth.
The chefs are unanimous in their praise of Shanxi noodles. They say that they are surprised by the variety and artistry of the noodles, and they are impressed by the simple and flavorful sauces that are used to accompany them. The chefs also say that they have learned a lot about the history and culture of noodle making in Shanxi.
In the end, the chefs leave Shanxi with a newfound appreciation for Chinese noodles. They say that they will be incorporating more Chinese noodles into their own cooking, and they encourage everyone to try Shanxi noodles for themselves.
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