We're obsessed with the fresh pulled noodles at Corner 17
Yi Yao, Corner 17’s manager, said the greatest challenge of the operation is getting the ratio of flour-to-water correct, or, she warned, the dough may turn out too thick and then rip during stretching. The feedback for the culinary performance has been so pronounced, she added, that Corner 17 is considering offering a class in noodle making.
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