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 ...

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, ...

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 ...

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 ...

Fresh hand-pulled noodles created on the spot as a sort of combo floor show and display of food prep seem to be everywhere in North Texas lately, and Taste of Peking in Plano is not about to miss out ...

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, ...

I’VE SEEN A LOT of culinary acrobatics in my day, but there’s one act I’ll never forget. Time: late 1970s. Place: The Dragon House in Wildwood, N.J., where owner Kin Jing Mark would stride into the ...