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. Lanzhou beef noodles at New Da Noodles in Edison, NJ A simple mixture of wheat flour, water, salt and oil is all a skilled chef ...

There’s considerable comfort in communal cooking, even when it’s through a computer screen. Mei Mei’s cooking classes provide the dual pleasures of learning in virtual company and ending up with ...

Calling all NBA players, cavemen and other people with large hands: A new restaurant in Berkeley invites you to literally ...

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 ...

Jiqing Meng doesn’t show off for customers, but our photographer got a look at his technique. Credit: photo by Rob Bartlett Jiqing Meng, the “Mr. J” behind Mr. J Hand-Pulled Noodle in Ocoee, says he’s ...

The Uptown neighborhood will get a taste of traditional Chinese hand-pulled noodles in November, thanks to Magic Noodle House, which will open in the former Qdoba space at 1400 East 17th Avenue.

The pleasantly chewy texture of these long Chinese noodles is part of the allure, as is the artful practice of delicately pulling the fresh wheat dough to create the strands. Hand-pulling noodles, or ...

Kuai An Hand Pull Noodles is a recent arrival to the crowd of Fujian-owned Lanzhou noodle joints in east Chinatown, occupying the space where the popular Eastern Noodles once simmered its soup.