Regarding the shaking surface method and the pulling surface

Malan Ramen is a relatively popular ramen chain, known for its affordable prices and 24-hour operation, which is quite good. When enjoying ramen, it is advisable to have the chef prepare it on-site, as that enhances the flavor

When discussing ramen, one cannot overlook Japan. The culinary culture of Japan is truly incomparable to that of China, and it has been significantly influenced by Chinese cuisine. The technique of ramen was introduced to Yokohama by the Japanese in 1912, having been brought over from China, and it was later improved by local Japanese, leading to the birth of Japanese ramen. Today, ramen can be found in every corner of Japan, and it is common to see long lines of customers waiting outside ramen shops, as it has become an indispensable "national dish" of Japan. There are numerous varieties of ramen across the country, each with its own unique characteristics. Nagoya is particularly known for its bone broth and soy sauce ramen. The "Nagoya no Ya" ramen, which has a history of 19 years, has developed into the second largest ramen enterprise in Japan, proudly holding the title of "King of Bone Broth" in Nagoya. Its unique bone broth is made from large pork bones, meat bones, and various fish bones, simmered for an extended period. The broth is rich in "soft cartilage" and "collagen," which are believed to nourish the marrow, enhance blood production, improve the body's absorption of calcium, and provide health benefits that slow aging and promote longevity.

In the heart of the author, Chinese culinary culture is the most wonderful and greatest art in the world, therefore, Western cuisine will never appear in this book. I do not like to eat Western food (mainly because it is too expensive and the taste is unfamiliar to me)

The method of kneading dough through shaking indeed exists, primarily originating from Shanxi, commonly referred to as m.hetushu.com. After the dough undergoes this shaking process, it develops greater toughness and becomes chewier. This is similar to what one observes when chefs slap the dough on the counter while making hand-pulled noodles. Currently, there are many varieties of hand-pulled noodles, and my favorite is the Xinjiang-style "latiaozi" and the authentic Lanzhou beef hand-pulled noodles. Some of the noodle descriptions in the book are derived from the introduction of Malan noodles.