Shīfu bǎ miàntuán lā chéng chángcháng de lātiáozi.
The master pulls the dough into long hand-pulled noodles.
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culture
A Xinjiang Uyghur staple (Uyghur: lengmen). The dough is rested long, rolled into ropes, oiled, then pulled by hand into chopstick-thick strands. Usually topped with a stir-fry of lamb, tomato, and pepper.
