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- Chinese lamian are a lot like our angel hair pasta.

But there's one big difference, and that's the way they're made.

Mr.

Fong is going to show us how, with just his hands and a piece of dough, he can shake out strings of pasta as thin as my hair.

And it's a bit of a show. (upbeat music) Before he started shaking it, he used this water.

It's been boiled on a stone to get the minerals out.

He won't tell what kind of stone.

That's part of this secret recipe.

So he's shook it.

And then he cuts it into foot-long pieces and adds flour.

And twists it a little bit.

And then he starts pulling it.

And that's too long sort of sausages.

Now he is got four going.

And they start to look now like fettuccine, I suppose.

And he pulls it again, and now it's becoming even thinner.

And this is magic.

Can I try?

So I get one of these pieces, yeah?

Get some flour.

Roll it out.

And then we twist it a bit like a cheese stick.

Yeah, going good so far.

And then you gather it into a circle.

And then you pull it again.

And then you gather it back again.

And you continue pulling, as far as your arms will go.

Actually, this is not as difficult as I thought.

Okay, so now it's becoming spaghetti.

And one more go.

And I think I've got it.

He's doing it fast.

That's his advantage. - [Fong] First time record. - So I get a good grade for first time around. (laughs) And there you go.

Easy as that.

Let us share with you the culinary delight and traditions of ancient China.