Hand – Pulled Noodle Set

Hand-Pulled Noodle Set 老四季拉面套餐

Lamb Neck Cassrole 草原羊蝎子

Black Truffle Fried Rice 特级黑松露炒饭

Lunch specials

老四季拉面套餐 Served with chicken Rack

Hand-Pulled Noodle Set

Lamb Neck Cassrole

Black Truffle Fried Rice

In a large mixing bowl combine 3 cups all-purpose flour and 1 tsp kosher salt. Stir to distribute the salt evenly.

Make the dough

Create a well in the center and pour in 1 cup warm water and 1 tbs neutral oil. Using a fork or chopstick, gradually bring flour into the liquid until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. If very sticky, dust lightly with the additional 1/4 cup flour; avoid adding too much.

Form the dough into a ball, coat lightly with oil, place in a bowl, cover with plastic wrap or a damp towel, and let rest at room temperature for 30–45 minutes to relax the gluten (this makes pulling easier).

After resting, divide the dough into 4 equal pieces. Working with one piece at a time, press into a roughly 8-inch rope, fold it accordion-style and gently stretch, then begin to pull and slap the dough repeatedly to form long thin noodles about 1/8–1/4 inch wide. If dough resists, let rest another 10 minutes.

Dust finished noodles with a little flour to prevent sticking and place on a floured tray while you cook them. Keep covered to prevent drying.

To cook: bring a large pot of salted water to a rolling boil. Add noodles in batches and cook 2–3 minutes until tender and just cooked through (fresh noodles cook fast). Drain and toss immediately with a small drizzle of oil to prevent sticking.

Prepare the marinade: in a bowl whisk together 3 tbs soy sauce, 1 tbs hoisin sauce, 1 tbs brown sugar, 1 tbs grated ginger, 3 cloves minced garlic, 1 tsp sesame oil, 1 tsp rice vinegar and 1/2 tsp black pepper until combined.

Pat the 4 chicken rack pieces dry with paper towel. Place in a shallow dish or zip-top bag and pour the marinade over, massaging to coat. Marinate at least 30 minutes at room temperature or up to 4 hours in the refrigerator.

Heat a large skillet or cast-iron pan over medium-high heat and add 2 tbs vegetable oil. When oil is shimmering, sear the chicken rack pieces skin-side down (if skin-on) until deep golden, about 4–6 minutes. Flip and sear the other side 2–3 minutes.

Reduce heat to medium-low, pour half of the marinade into the pan and add 1/2 cup of chicken stock. Cover and simmer for 10–12 minutes, or until internal temperature reaches 165°F (74°C) and juices run clear. For thicker pieces, you may finish in a 375°F (190°C) oven for 8–12 minutes.

Remove chicken to a cutting board and rest 5 minutes before slicing into serving-size portions. Reserve pan juices for sauce.

Make the finishing sauce: in the skillet with reserved pan juices, add 1 1/2 cups remaining chicken stock (to yield total 2 cups used across steps), 1 tbs light soy sauce and 1 tsp chili oil. Bring to a simmer and reduce gently 3–5 minutes to concentrate flavors. Taste and adjust seasoning with salt or a splash more soy if needed.

To assemble: place a portion of hand-pulled noodles in a shallow bowl. Ladle warm finishing sauce over the noodles so they are lightly coated but not soupy.

Top the noodles with a sliced portion of the rested chicken rack. Spoon any pan juices over the chicken.

Garnish with sliced scallions, chopped cilantro, and a sprinkle of toasted sesame seeds. Add a small drizzle of chili oil to each bowl to taste.

Serve immediately while noodles and chicken are hot.

all-purpose flour

warm water

kosher salt

neutral oil (vegetable or canola)

additional flour for dusting

chicken rack (bone-in breast halves or split chicken breasts on the bone)

soy sauce

hoisin sauce

sesame oil

garlic, minced

fresh ginger, grated

brown sugar

rice vinegar

black pepper

vegetable oil (for searing)

chicken or vegetable stock

light soy sauce (for finishing sauce)

chili oil

scallions, thinly sliced

fresh cilantro, chopped

toasted sesame seeds

In a large bowl, whisk together 4 cups all-purpose flour, 1 tsp salt and 1 tsp baking soda (or dissolved kansui). Make a well in the center.

Prepare dough

Gradually pour 1.5 cups room-temperature water into the well while mixing with your hand or a spatula until a shaggy dough forms. Add 1 tablespoon vegetable oil and knead in the bowl until combined.

Turn the dough out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If dough feels too dry, wet hands slightly; if too sticky, dust lightly with flour.

Form dough into a ball, coat lightly with oil, place in a bowl, cover with plastic wrap or damp towel. Let rest at room temperature for 30 minutes to relax the gluten.

After resting, divide the dough into 4 equal pieces. Working one piece at a time, roll into a cylinder about 10–12 inches long. Using both hands, repeatedly stretch, fold, and slap the dough to lengthen it, then fold in half and twist gently to create multiple thin strands. Dust with cornstarch or extra flour to prevent sticking. Aim for noodles about 1/8–1/4 inch wide. Repeat with remaining pieces.

Divide, stretch and pull

If you cannot pull noodles by hand, roll each piece into long ropes and slice into 1/4-inch strips with a knife or use a pasta machine to 1.5–2 mm thickness.

Bring a large pot of water to a rolling boil. Add the fresh noodles and cook 2–4 minutes until tender but still with bite (fresh noodles cook quickly). Drain and rinse briefly under warm water to remove surface starch and stop cooking. Toss lightly with a little oil to prevent sticking if not plating immediately.

Cook noodles

Rinse the chicken rack and pat dry. In a medium pot combine 6 cups water, 2 smashed ginger slices, 2 white parts of green onions, 1 tablespoon Shaoxing wine, 2 tablespoons light soy sauce and 1 tsp salt. Bring to a gentle simmer.

Simmer and poach chicken rack

Add the chicken rack to the simmering liquid, reduce heat to low, partially cover and poach gently for 25–35 minutes until the meat is cooked through and tender. Skim any foam during cooking. Remove chicken and reserve 4 cups of the poaching liquid as broth for the soup; cool slightly and, if serving as a rack, optionally brush with 1 tablespoon vegetable oil, season with 1/2 tsp black pepper and sear in a hot pan or broil 3–5 minutes to color the skin.

Carve the chicken rack into serving portions (rack pieces or bone-in portions). Keep warm while preparing noodles and soup.

In a saucepan, combine 4 cups reserved chicken stock (from simmering) with 3 optional dried shiitake mushrooms and 3 slices fresh ginger. Bring to a gentle simmer for 8–10 minutes to marry flavors.

Assemble and season broth

Remove mushrooms (slice if using as an extra topping) and ginger slices. Season the broth with 1 tablespoon light soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon salt and 1/4 teaspoon white pepper. Taste and adjust seasoning as desired.

Keep broth hot and at a gentle simmer while cooking noodles and blanching vegetables.

Bring a small pot of water to a boil. Add the bok choy halves and blanch 1–2 minutes until bright green and tender-crisp. Remove and drain.

Blanch vegetables

Divide the cooked noodles among 4 bowls. Ladle hot broth over the noodles (about 1 cup per bowl). Top each bowl with a portion of chicken rack pieces, 1 or 2 blanched bok choy halves, sliced scallions, a few cilantro leaves if using, and a drizzle of chili oil and toasted sesame seeds to taste.

Assemble bowls

Serve immediately so noodles remain springy and chicken warm.

water (room temperature)

salt

baking soda (alkaline solution substitute) or kansui if available

vegetable oil

cornstarch or extra flour (for dusting)

chicken rack (split half or 1/2 chicken carcass with rib section) or bone-in chicken pieces

ginger, smashed

green onions (white parts)

light soy sauce

Shaoxing wine or dry sherry

water (for simmering)

vegetable oil (for brushing before roasting or pan-searing)

freshly ground black pepper

chicken stock (or reserved simmering liquid)

dried shiitake mushrooms (optional)

ginger, thinly sliced

white pepper

bok choy or baby bok choy, halved

cilantro (optional)

chili oil (optional)

toasted sesame seeds (optional)

Pat lamb neck pieces dry with paper towels. In a large bowl combine light soy sauce, Shaoxing wine, cornstarch, sea salt and black pepper. Add lamb pieces and toss to coat. Marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Trim & Marinate

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add vegetable oil. When shimmering, working in batches if necessary, add marinated lamb pieces and brown on all sides until a deep golden color develops (3–5 minutes per side). Transfer browned pieces to a plate and reserve.

Brown the Lamb

In the same pot reduce heat to medium. Add a little more oil if the pot is dry. Add ginger slices, crushed garlic, chopped scallion whites, dried chilies, Sichuan peppercorns, star anise and cinnamon stick. Stir and cook 1–2 minutes until fragrant and garlic begins to color lightly, scraping up browned bits from the pot bottom.

Bloom Spices and Aromatics

Stir in tomato paste, hoisin sauce and dark soy sauce to coat the aromatics; cook 1 minute to remove raw tomato flavor. Add rock sugar and stir to dissolve.

Build the Braising Sauce

Pour in Shaoxing-wine-flavored pan juices if any remain on the plate, then add chicken or beef stock and 1 cup water. Add the browned lamb back into the pot, arranging pieces bone-side down so meat is partially submerged. Bring to a gentle simmer.

Deglaze and Combine

Reduce heat to low, cover with a tight-fitting lid, and simmer gently for 1 hour 30 minutes to 2 hours, turning pieces once halfway through. The lamb is done when meat is very tender and starts to pull away from the bones.

Braise Slowly

After the lamb has simmered 60–75 minutes and is tender but not falling apart, add daikon and carrots to the pot. Re-cover and continue simmering 20–30 minutes until vegetables are tender and flavors meld.

Add Root Vegetables

Remove lid and increase heat to medium to reduce the braising liquid slightly if it is too thin, about 5–10 minutes. Stir in black vinegar and toasted sesame oil. Taste and adjust seasoning with salt or additional soy if needed.

Adjust Sauce

If using mushrooms or bok choy, add them in the last 5–8 minutes to just cook through (bok choy may be blanched separately and added for texture). Turn off heat. Sprinkle chopped cilantro and sliced scallion greens over the casserole before serving. Optionally drizzle chili oil per serving.

Finish with Greens & Garnish

Ladle lamb, bones and vegetables into a wide shallow casserole or bowls so the rich sauce pools around the meat. Serve hot with steamed rice or flatbread to soak up the sauce. Provide extra chili oil and black vinegar at the table.

lamb neck (bone-in, trimmed and cut into 2–3" pieces)

Shaoxing wine (or dry sherry)

cornstarch

sea salt

vegetable oil (or peanut oil)

ginger (fresh, 1/4" slices)

garlic (crushed)

scallions (white and green parts separated; whites chopped into 1" pieces)

dried red chilies (whole, optional for heat)

Sichuan peppercorns (lightly crushed)

star anise

cinnamon stick (broken in half)

tomato paste

dark soy sauce

rock sugar (or brown sugar)

chicken or beef stock (low sodium)

water

black vinegar (Chinkiang) or balsamic

daikon radish (peeled and cut into 1" chunks)

carrots (cut into large chunks)

button mushrooms (optional)

bok choy or Chinese cabbage (blanched, for serving)

fresh cilantro (chopped, for garnish)

scallion greens (sliced thin, for garnish)

toasted sesame oil

steamed rice or flatbread

chili oil (optional, to taste)

salt (adjust at end)

Break up any clumps of day-old jasmine rice with a fork so grains are separate. If using freshly cooked rice, spread on a tray and chill in the refrigerator 2–3 hours to dry slightly.

Rice

If using fresh black truffle, brush gently and thinly shave about 8–10 g for mixing/garnish and reserve a few extra shavings for topping. Keep truffle refrigerated until needed. If using pre-shaved preserved truffle, pat dry on a paper towel.

Truffle

Mince garlic and shallot. If using add-ins (meat, shrimp), have them diced and near the wok/stove.

Aromatics

Heat a large wok or wide skillet over medium-high heat until hot. Add neutral oil and 1 tbs butter; swirl to coat. When butter foams, add the minced garlic and shallot and stir-fry 20–30 seconds until fragrant but not browned.

Push aromatics to the side of the wok. Add remaining 1 tbs butter. Crack the eggs into the center and scramble gently, stirring until just set but still soft, about 30–45 seconds.

Add the broken-up chilled rice to the wok. Spread rice out and let it sit without stirring 20–30 seconds so some grains get slightly toasted, then stir-fry to combine with eggs and aromatics. Continue tossing for 1–2 minutes until rice is heated through and separated.

If using optional add-ins (cooked chicken, shrimp, or lap cheong), add them now and stir to incorporate and warm through, about 1 minute.

Drizzle the light soy sauce and dark soy sauce evenly over the rice. Stir briskly to distribute color and seasoning. Sprinkle the salt and freshly ground pepper and continue to toss for another 30–60 seconds. Taste and adjust seasoning—add a pinch more salt or soy if needed.

Turn off heat. Drizzle the toasted sesame oil and the black truffle oil over the rice and fold gently to distribute without crushing the grains. Immediately add half of the shaved fresh black truffle (reserve the rest for garnish) and gently mix so the truffle aroma infuses the warm rice.

Transfer the fried rice to a warmed serving plate or bowl, spreading to allow aroma to rise. Top with remaining truffle shavings and scatter the chopped chives or scallions. Add microgreens or baby arugula if using.

If desired, finish with a final tiny drizzle (about 1/4–1/2 tsp) of truffle oil over the plated rice for an extra aromatic hit. Serve immediately so truffle fragrance is most pronounced.

Leftovers: store in an airtight container in the refrigerator up to 2 days. Reheat gently in a skillet with a teaspoon of oil, then finish with a small sprinkle of fresh truffle or truffle oil when warming.

day-old jasmine rice, firmly packed

unsalted butter

large eggs

shallot, finely minced

finely diced carrot

frozen peas, thawed

dark soy sauce (for color, optional)

freshly ground white or black pepper

black truffle (fresh) or black truffle shavings

black truffle oil (high quality)

finely chopped chives or scallions

microgreens or baby arugula (optional)

diced cooked chicken, shrimp, or Chinese lap cheong (sausage)

white pepper (additional)

Pat chicken breasts dry and, if thick, butterfly or pound to an even 1/2–3/4-inch thickness. In a bowl combine 2 tbs olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Rub the mixture all over the chicken and let rest at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Prep and marinate

Heat a grill pan or skillet over medium-high heat until hot. Add a light brush of oil. Cook chicken 4–5 minutes per side (depending on thickness) until internal temperature reaches 74°C / 165°F and juices run clear. During the last minute of cooking, place a slice of cheddar on each breast and cover briefly to melt.

Cook chicken

Slice rolls and toast cut sides on the pan until golden. Mix mayonnaise and Dijon mustard. Spread mayonnaise mixture on both cut sides of each roll. Layer lettuce, tomato slices, the cheesy grilled chicken, and pickles or pickled onions if using. Finish with microgreens or extra basil and a light drizzle of extra virgin olive oil if desired. Serve hot.

Toast bread and assemble

Place halved baby potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer until tender when pierced with a fork, about 12–15 minutes. Drain and let cool slightly.

While warm, toss potatoes with 2 tbs olive oil, 2 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp salt and 1/2 tsp black pepper. Add chopped parsley (1/4 cup), dill (2 tbs) and sliced scallions (2). Toss gently to combine and adjust seasoning. Serve warm or at room temperature alongside the sandwich.

Heat 1 tbs olive oil in a medium pot over medium heat. Add diced onion and carrot and cook, stirring occasionally, until softened, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Add crushed tomatoes (800 g) and 500 ml stock. Bring to a simmer, reduce heat and cook gently 15–20 minutes to deepen flavor. Taste and add 1 tsp sugar if tomatoes are very acidic.

Remove from heat and stir in fresh basil (1/4 cup) and 60 ml heavy cream. Use an immersion blender to purée until smooth (or transfer in batches to a blender). Return to low heat to warm through, then season with 1 tsp salt and 1/2 tsp black pepper. Keep warm until serving.

Before serving, drizzle extra virgin olive oil over the sandwich or soup and top with microgreens or extra basil. Offer pickles or pickled onions on the side.

Hand – Pulled Noodle Set

Hand-pulled Noodle Set 老四季拉面套餐

Lamb Neck Cassrole 草原羊蝎子

Black Truffle Fried Rice 特级黑松露炒饭

Lunch Specials

Hand-pulled Noodle Set

Lamb Neck Cassrole

Black Truffle Fried Rice