We are thrilled to share that The New York Times has featured the rich tradition of hand-pulled noodles in New York City, highlighting the cultural significance and craftsmanship behind this beloved dish. The article, titled “The Hand-Pulled Noodles Keeping Chinese Traditions Alive in New York” by Ligaya Mishan, delves into the artistry of noodle-making and its roots in Chinese culinary heritage.
At DH Noodles, we are proud to be part of this vibrant tapestry, bringing authentic Northwestern Chinese flavors to the heart of Manhattan. Our signature Lanzhou beef noodles are crafted with the same dedication and technique that have been passed down through generations. Each bowl is a testament to the meticulous process of hand-pulling dough to achieve the perfect texture and chewiness that defines this culinary art form.
The article’s emphasis on preserving traditional methods resonates deeply with our mission. We strive to offer not just a meal, but an experience that transports our guests to the bustling noodle shops of Lanzhou, where the aroma of simmering broth and the rhythmic motion of noodle-pulling are everyday sights.
Thank you to The New York Times for shining a light on the enduring legacy of hand-pulled noodles and to our patrons for your continued support. We look forward to serving you soon!
Read the full article here: The New York Times Feature
