Back in Penang discerning diners are willing to pay extra for 'la mien' (literally translated as 'pulled noodles') for their freshness and taste. For the uninitiated, la mien is basically noodles that are prepared on the spot. The chef will knead, massage, and pull huge mounds of dough and transform them into delicate strings of noodles, without all the boric acid and unsavoury chemicals found in conventional instant ramen and yellow noodles.
What is premium and rare in Penang, is common in Beijing. It's actually harder to find yellow noodles in restaurants than la mien, so those that appreciate fresh noodles will be in heaven here as they are considered common food and are quite cheap.
Too bad I'm not a big fan of la mien.
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