Hosts Julia Collin Davison and Bridget Lancaster unlock the secrets to making a Chinese classic at home: Flat Hand-Pulled Noodles (Biang Biang Mian) with Chili Oil Vinaigrette. Next, equipment expert Adam Ried reveals his top pick for meat cleavers, and test cook Dan Souza makes Julia the ultimate Chinese-Style Barbecued Spareribs.
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From This Episode
- RecipeFlat Hand-Pulled Noodles (Biang Biang Mian) with Chili Oil VinaigretteTreat yourself to these bangin’ Biang Biang noodles.
- RecipeChinese-Style Barbecued SpareribsCantonese restaurants employ lengthy marinades and specialty ovens to produce these gorgeously lacquered ribs. We do it in 2 hours with common cookware.
- Equipment ReviewMeat CleaversTraditional meat cleavers are built like medieval weapons. Could we find one fit for modern life?
