Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. For cookbook author Kristina Cho, noodles — especially the Chinese versions she grew up with — are like poetry.

Add Yahoo as a preferred source to see more of our stories on Google. Disneyland‘s highly coveted hand-pulled candy canes have been a tradition for over 50 years. There is always a huge demand for ...

The most famous version is Lanzhou-style beef noodle soup. This dish is widely credited to Ma Baozi, the Chinese chef who ...

NEW YORK — Noodles are one of the most popular food dishes in Chinatowns across America. As we discovered in our Spirit of China series, some of the most enjoyable noodles start with a show in the ...

Stepping into Ruyi Hand Pulled Noodle, diners immediately get a glimpse through the open kitchen at how the food is made. Dough is transformed into golden strands right in front of customers’ eyes as ...

If patrons peer through a glass window into the kitchen, they can see the chef pushing and pressing, twisting and twirling, stretching out and drawing in a roughly 6-inch dough. In about 20 seconds, ...

For William Lim Do, making hand-pulled noodles is as much a search for identity as a culinary act. When the San Francisco chef attended a noodle school in Lanzhou, China, his classmates called him ...

Jiqing Meng doesn’t show off for customers, but our photographer got a look at his technique. Credit: photo by Rob Bartlett Don’t Miss a Moment. Join 30,000 locals who stay current on Orlando news, ...

Sometimes this show is over the top. I get it; I really do. We find ways to really break down cooking steps and try to improve the littlest things with a lot of work. This episode is not that: This ...