One of NYC’s Last Traditional Noodle Masters | NYT Cooking скачать в хорошем качестве

One of NYC’s Last Traditional Noodle Masters | NYT Cooking

Wing Heung Noodle Co. is one of the last noodle factories in New York City’s Chinatown. For more than 50 years, Wing Heung has been churning out fresh wheat noodles, dumpling wrappers and spring roll skins using machines dating back to the 1920s. Meet Kenny Kong. Fifteen years ago, after working in restaurants, hotels and banking, he began helping out in the factory where his father is a co-owner. Now, at 54, Kenny manages his father’s business, producing 2,000 pounds of noodles daily. But he’s facing a crucial turning point: The owners plan to sell the property. Who will carry on the legacy? And will they find a buyer to continue the tradition? ------------------------------------------ Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-coo... VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).