Awesome video, but who’s gonna clean up those noodles they shaved onto the tile wall? 
Except for Bite of China, few videos I’ve found show so many different types so that’s a keeper.
Oh, yi gen mian! Thanks so much for adding this to the list of things to research.
The technique looks mostly the same as for what others call Lagman aka Xinjiang ban mian 拌面 aka Latiaozi 拉条子 aka Hand-pulled noodles. The difference seems to be that yi gen mian are pulled fast and across the room into boiling water, and “lagman” are pulled slowly onto a table, then coiled around the arms for a final tug. https://youtu.be/lz46XJPSHiM?t=193 https://www.youtube.com/watch?v=c0vCoHpu9ZY I’ve been asking restaurant owners and servers how they make their noodles, and those that don’t make lamian agreed they use a side to side pulling technique. That’s the technique used by Kingdom of Dumpling and its descendants. I wish I’d thought to ask about whether any do the yi gen mian variant.
The concept of “one noodle per bowl” came up when I spoke to the owner of Terra Cotta Warrior and the servers at QQ Noodle, but I didn’t realize that is what they were talking about. Damn. I can’t remember if QQ Noodle has that, or they were just telling me it exists in the world. I’m pretty sure I saw a video of an MY China chef making yi gen mian, and, sure enough, I just found it listed on their menu for their vegetarian “longevity noodle” soup. That brings the SFBA to 16 types of handmade noodles. Let me know if you know of others!
TCW’s best noodle chef makes a one-noodle-per-bowl biang biang noodles for the staff occasionally but it’s not served to the public. Incidentally, the owner of TCW said that all their noodles fall under the category of Che mian 扯面 (“ripped noodle”), including the normal noodles for Qishan noodles, flat wide noodles, and super-wide Biang Biang noodles. I haven’t been able to find confirmation that the normal noodles are called che mian. Any thoughts?
