The authentic washed noodle liangpi emphasizes four major features: "Jin" (firmness), "Bo" (thinness), "Xi" (thin cuts), and "Rang" (softness).
"Jin" refers to its chewiness; "Bo" means steamed thin; "Xi" indicates thinly sliced; "Rang" refers to softness.
To achieve these characteristics manually without adequate training is extremely difficult.
Of course, the most critical aspect is the final seasoning step, how to make delicious liangpi, which is the biggest challenge.
After Jiang Yu proposed the challenge, to prevent the Red Chefs and Bakery Chefs from influencing each other, he straightforwardly asked Yan Tongtong to take the three Bakery Chefs to the second-floor kitchen to make liangpi, while the seven Red Chefs stayed on the first floor to begin cooking.
While Jiang Yu was presenting the task to the Bakery Chefs, the seven chefs selected their dishes and started preparing.
