<span class="s1">While the quality of food is what generally determines where you choose to dine, who doesn’t appreciate a touch of theatre with the experience, too? </span> <span class="s1">With this in mind, Li Jiang, the South East Asian restaurant at the Ritz-Carlton Abu Dhabi, Grand Canal hotel has hired itself a chef who truly excels in the visually dramatic art of hand-pulling noodles. This is the kind of activity that if any normal person gave it a try, the end result would be humiliating failure and an unpalatable mess.</span> <span class="s1">But with deft-fingered expertise, the Chinese chef Miami Wei pounds, twists, kneads and pulls the dough until it becomes perfectly formed strands of noodles – delivered fresh and made-to-order. </span> <span class="s2"><strong>The background</strong></span> <span class="s1">Miami hails from the Shandong province in eastern China, an area that’s renowned as a culinary -centre.</span> <span class="s1">“It was only natural that I took an interest in cooking early on in my life,” the 27-year-old explains.</span> <span class="s1">“I learnt the art of noodle-pulling from an acclaimed Chinese noodle master called Yan and spent the next few years working in various restaurants honing my skills.”</span> <span class="s1">After three months spent practising every day under the intense tutelage of Yan, he eventually picked up the skills.</span> <span class="s1">“I remember asking lots of questions while in the kitchen with chef Yan and reading books on the history of noodles at home after work,” he says.</span> <span class="s1">He moved to Dubai to work in the hotel industry in 2007, heading to Abu Dhabi in October to join Li Jiang.</span> <span class="s2"><strong>The secret</strong></span> <span class="s1">“Noodle-pulling is an art and it takes passion and lots of practice to become good at it,” he contends. “It’s not something you can do half-heartedly. You give it all you’ve got. One thing to keep in mind is that you need to rigorously follow the recipe and procedures, step by step.”</span> <span class="s1">Good-quality ingredients are a must and he uses only the finest high-gluten flour, eggs, salt and soda.</span> <span class="s1">This makes the handmade variety far superior to those bought in a shop.</span> <span class="s1">“Pre-made noodles that you find in a supermarket have preservatives and additives to extend their shelf life, whereas homemade noodles are fresh and all-natural,” he says.</span> <span class="s2"><strong>The process</strong></span> <span class="s1">First, the dough needs to be manipulated so that all its starch molecules are lined up. </span> <span class="s1">Once this has occurred, Miami pulls the dough apart with his fingers again and again, drawing out ever thinner and longer strands. </span> <span class="s1">Eventually there are hundreds of fine threads of dough, which will then be separated to become the noodles.</span> <span class="s1">“Once you know how to do it and practise a lot, it is not as hard as it looks,” claims Miami.</span> <span class="s2"><strong>The significance</strong></span> <span class="s1">According to archaeological evidence, noodles were invented in China around 4,000 years ago. Since then, they have become one of the staples of Chinese cuisine. </span> <span class="s1">“They are so versatile and accessible,” says Miami. “In my native province of Shan Dong, for example, noodles are a traditional summer meal, something a family will make for lunch. </span> <span class="s1">“This is not to say that noodles are reserved for quick daily meals, it’s actually a traditional main course for every birthday celebration back home.” But Miami says noodles have become ubiquitous throughout China because of their versatility in cookery.</span> <span class="s1">“It’s the broth you serve the noodles with that makes the difference,” he explains. “It can be chicken-based or laksa or hot and sour broth and there is a lot of room for experiment there.”</span> <span class="s3"><strong>• </strong><em>Li Jiang restaurant is open Sunday to Friday from 7pm to midnight. For more information visit</em> <a href="http://www.ritzcarlton.com">www.ritzcarlton.com</a></span> <span class="s3"><strong><a href="mailto:hberger@thenational.ae">hberger@thenational.ae</a></strong></span> Follow us Follow us on <a href="https://www.facebook.com/thenationalArtsandLife">Facebook</a> for discussions, entertainment, reviews, wellness and news.