[QUOTE=guohuen;190325]So Marco Polo went to China in 350 bc?[/QUOTE]
Uh, not even close, try somewhere closer to the 13th Century CE. 
[QUOTE=GeneChing;1290194]Noodles or rice? Depends on what kind of noodlesâŚor hot pots, or dumplings⌠;)[/QUOTE]
I kill two birds with one stone. Since I have a gluten sensitivity/intolerance, I now eat noodles made of brown rice. Tastes the same as wheat noodles, and better for you.
And since I do my own cooking, sometimes I eat noodles WITH rice. Depends on the noodle dish I make.
Of course, I could eat rice every day⌠just like noodles ! https://www.google.com/search?q=chinese+rice+dishes&biw=1440&bih=739&tbm=isch&tbo=u&source=univ&sa=X&sqi=2&ved=0ahUKEwi_hOCf38bKAhVCqh4KHfREALAQsAQIKQ
Noodles for Buddha : https://www.google.com/search?q=Noodles+for+Buddha&biw=1440&bih=739&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwjg9L2s4cbKAhVrk4MKHd1WCwsQsAQIMg
hello everyone in the meric. i hear the white in the north eat potatos while the in the south eat the corn. so mysterious. which do you like?
[QUOTE=bawang;1290582]hello everyone in the meric. i hear the white in the north eat potatos while the in the south eat the corn. so mysterious. which do you like?[/QUOTE]
Nope. both north and south tend to eat both and at the same time. We also like to eat noodles and rice. We call it spaghetti . It was the reason we sent Marco Polo to China. We wanted their spaghetti. We already had the rice.
Have you ever had Scottish corn?
Scottish Corn = oatmeal. Probably no longer common usage even there. Maybe some older folks still refer to that occasionally. They would just say corn by the way.
So this amazing restaurant opens up in Flushing
Called Biang! I think thereâs also one in NYC.
Their specialty is Xian style cuisine.
Hand pulled noodles with hot oil is awesome. So is the oxtail and lamb burgrrs.
Recently changed hands..now it is xian fast food..take out and counter eating..still good.
If you sre in the srea you should check it out.
Rice master
Because of course, Japan would have rice masters. :rolleyes:
Japanese rice master: Beijing demonstration falls short but provides morale boost
February 14, 2016
By JUNJI MURAKAMI/ Staff Writer
SAKAIâTsutomu Murashima said his rice-cooking demonstration in China was only â60 percent successful,â despite the accolades that poured in from audience members who sampled his concoction.
Murashima, 85, returned to Japan on Jan. 13, a day after the event in Beijing organized by a Chinese government group that is trying to improve the quality of products sold in China.
During the Jan. 12 demonstration, Murashima mixed 10 types of rice from across China using bottled water from a retailer in the country. He cooked 150 servings of rice in three pots on a stage.
About 180 people in various fields, from influential business people and food critics, tried the rice. The reviews were overwhelmingly favorable, including, âThe rice made by the master is sweet and tasty.â
However, Murashima had difficulty adjusting the gap between the pot and the heat.
âAlthough I did my best, the stickiness, luster and flavor of the rice were different from what I usually make,â he said.
âThe rice was 60 percent successful,â he said.
But he said he felt motivated by the compliments he received for the rice.
âI felt that food has no borders," he said. "I want to try again.â
His rice was quickly gobbled down, as well as the 3 kilograms of âshiokonbuâ (thin strips of kelp cooked in soy sauce), a local specialty Murashima brought from Sakai, served as an accompanying dish.
His âonigiriâ rice balls went down particularly well among the audience members, bringing smiles to their faces while they ate.
For more than half a century, Murashima has cooked rice at the Ginshari-ya Gekotei eatery that he opened in 1963 in Sakai. He became widely known in China after a Chinese blogger who visited Gekotei posted an article that described Murashima as âthe wizard of rice cooking in Sakai.â
Murashima was also featured on television programs.
The rice-cooking demonstration was arranged by an organization from Chinaâs Ministry of Commerce that has been planning a âhighest-quality markâ for products sold in China.
The Chinese organizers invited Murashima as an âambassador of rice cultureâ to learn his methods and attitude toward rice cooking as part of the Beijingâs quality-improvement efforts.
The organizers asked for Murashimaâs participation through the Sakai city government, saying, âMr. Murashimaâs bowl of rice is the very thing that warms and bridges the hearts of Japan and China.â
On Jan. 7, Murashima flew to Beijing with his favorite pots. Having never before cooked rice in China, he studied the right amount of water and heat level through trial and error before the Jan. 12 event.
On Jan. 16, Murashima reopened Gekotei.
âI really appreciate that Chinese visitors said âdeliciousâ to my rice,â he said. âI will go back to square one and keep trying.â
By JUNJI MURAKAMI/ Staff Writer
[QUOTE=GeneChing;1290194]Why is this in the Southern Chinese Kung Fu forum again?[/QUOTE]
Iâm so hijacking this thread. Iâll move it to the OT forum soon. 
NOODLE MASTER : https://www.youtube.com/watch?v=IxdGYoAQVZU
Audi rice cooker
If youâre a facebooker, youâve probably seen that trending Audi with a rice-cooker. It was actually an April Fools prank from 2015, but thatâs facebook for you. And to think that fb is having such an effect on our Presidential election this yearâŚ:rolleyes:
Audi Japan debuts special edition A8 featuring a rice cooker
Exclusive only for Japan, The Audi A8 5.5
âVorsprung durch Technikâ advances to a whole new level
Audi premiered their flagship car, Audi A8 in 2014 to achieve mature market excellence of Japanâs import automobile industry. In addition to the lineup of A8 3.0/4.0, Audi debuts the â5.5â model limited only in Japan. To respond to the high demands of our customers, Audi A8 5.5 strived to aim for the most satisfying model using world class, advanced technologies. The model name 5.5 was inspired from 5(five) Go and 0.5(half) Han, coming from the term gohan, which means rice in Japanese.
From the console, shines the pure-white perfection.
In honor of the Japanese rice-eating culture, the Audi A8 5.5 features the worldâs first rice cooker in the rear sheet console. The rice cooker is exclusively designed on the basis of the unique performance of Audi A8âs 435PS600Nm. From the intense heat convection inside the broad-brimmed Japanese rice cooking pot called, Hagama, it can generate heat directly from the core, cooking the perfect rice ever.
Innovated gourmet food technology in a sophisticated style.
With the touch screen menu panel, owners can select multiple cooking options. Through Audiâs refined, innovative technology, each and every owner can now customize any rice to their own taste of preference.
The one and only fine quality of soft rush grass (rice straw) selected carefully will grasp the ownerâs heart instantly.
Audiâs innovative aesthetics creates the most comfortable atmosphere fitted for the Japanese climate. The 2,990mm long wheelbase interior is designed with tatami made out of the finest rush suitable for high temperature and the humidity in Japan. Enjoy the aesthetic features of Japanese culture with the new Audi A8 5.5
Audi A8 5.5 debut.
100 Years of Audi History. Today is April 1st.
[QUOTE]
Present
Audi April Foolsâ Day gift Audi original rice paddle
For customers who contact their local Audi dealer regarding the Audi A8 5.5, will receive a special gift based on first come first serve basis.
Please click here to contact your local dealer.
Please note that distribution of gift will be finished upon stock availability.
The Gift will be distributed only on April 1, 2015. Dealers which close on April 1st will distribute it the next business day.
Please note that some of dealers will not distribute the gift.
This exclusive campaign is conducted only in Japan
.[/QUOTE]
Longtaitou Festival
LOOK: 2,000 Henan villagers slurp up noodles cooked in a single massive pot
To mark the annual Longtaitou Festival () yesterday, some 2,000 villagers attended a temple fair to eat noodles served in a massive pot at the Bailong Temple in Anyang county, Henan province.
The traditional Chinese agricultural festival, held annually on the second day of the second month of the Chinese lunar calendar, marks the start of spring and the farming season.
The villagers in attendance believed that the celebration would help to avoid mishaps and prevent illness over the year. Hopefully the noodles tasted alright as well.
On this special day, besides eating noodles, people from across China also eat Chinese pancakes, light up dragon lanterns, pray for luck and, of course, get their (childrenâs) hair cut.
Remember to mark your calendars next year!
By Lucy Liu
[Images via NetEase]
2000 Henanese can eat a lot of noodles.
This is so wrong
Rice Museum
CHINA RICE MUSEUM CELEBRATES THE GRAIN
BY ELISABETH PERLMAN ON 6/13/16 AT 8:25 AM
The worldâs first museum dedicated to rice has opened in China, The Times reported.
Based in Changsha, the capital of central Chinaâs Hunan province, Longping Rice Museum pays homage to Yuan Longping, otherwise known as the âfather of hybrid rice,â for his contribution to increasing rice yields throughout the country. Longping, a Chinese agricultural scientist and educator developed the first hybrid varieties of rice in the 1970s.
Museum visitors are invited to walk inside a collection of buildings shaped like rice kernels, while reflecting on Chinaâs historical relationship with the grain.
The worldâs first rice museum, named after Chinese agricultural scientist Yuan Longping, in Changsha, the capital of Chinaâs Hunan province, May 17.
@XHNEWS/TWITTER
âGood rice is so tasty that you donât need anything else, you can have a meal just of rice,â said Professor Zhu Zhiwei, an analyst at Chinaâs National Rice Research Institute, founded in 1981 and based in the eastern province of Hangzhou. Professor Zhiwei heads a team of six Chinese government officials who try 30 different types of rice every day. The different varieties are then rated on a scale of one to 100 based on texture, flavor, color, smell and aftertaste.
The major rice growing regions in China are based in the countryâs northeast provinces of Jiangsu and Ningxia. The Chinese population is on course to consume a record 145 million tonnes of rice this year, which amounts to approximately 30 per cent of global demand, The Times reported. Despite high yields, the only country boasting national rice tasting standards is Japan, which remains the dominant global authority when it comes to rice.
Every time I get a rice or noodles news story, I think about splitting this thread. Then I read through the beginning and decide itâs too funny to split. But some day I willâŚmaybe.
Anyone ever tried to make Ramen or Lamian? The secret ingredient are the alkaline salts aka Kansui. Much like pretzels. But people seem to disagree whether baking soda, baked baking soda or even lyme could be used instead of original Kansui.
[QUOTE=Cataphract;1294722]Anyone ever tried to make Ramen or Lamian? The secret ingredient are the alkaline salts aka Kansui. Much like pretzels. But people seem to disagree whether baking soda, baked baking soda or even lyme could be used instead of original Kansui.[/QUOTE]
I experimented a few times.
It depends on the gluten level of the flour and the type of alkaline component. I used baking soda, but the elasticity wasnât quite right. And also I needed a lot of practice on stretching the noodles.
I got some gan sui from the asian market a while back, but havenât tried it out yet. Itâs on my list of things to do this year.
Iâve been eating way more rice than noodles over the last few weeks, a major craving. Must be some logical explanation besides the way rice can be more filling and last longer to curb hunger. Of course the taste is unique. Rice stands alone in that way.
Slightly OT
Granted, this is an ad, for Japanese noodles no less, but itâs cool.